A Good Life At Sol Haven | Episode 12

A Good Life At Sol Haven

Sunday, 11 May 2025 - 43 minutes

In Episode 12 of A Good Life at Sol Haven, Natasha The Loving Chef and Chris Gregg dive deep into the fascinating connection between food and mood—uncovering how everyday ingredients can either nourish or disrupt our mental wellbeing. From blood sugar imbalances and inflammation to the gut-brain connection, discover the hidden links between what we eat and how we feel.

In the garden, nasturtiums take centre stage—vibrant, edible, medicinal, and a pollinator's best friend. Natasha also shares her beautiful 4-ingredient quinoa and beetroot flatbreads—gluten-free, colourful, and packed with goodness.

As always, the episode rounds off with a card pull to set the tone for the week ahead.

Recipe – 4-Ingredient Quinoa & Beetroot Flatbreads

Ingredients
•   1 cup quinoa (soaked at least 6 hours or overnight)
•   1 small beetroot (raw or steamed), chopped or grated
•   1/2 tsp salt (or to taste)
•   1/2–3/4 cup water (adjust as needed)

Instructions
1.   Soak the quinoa: Cover the quinoa with water and let it soak for 6+ hours or overnight. Rinse and drain well.
2.   Blend the batter: In a high-speed blender, combine the soaked quinoa, chopped beetroot, salt, and 1/2 cup water. Blend until smooth. Add a little more water if needed to get a pourable, thick pancake-like batter.
3.   Cook the flatbreads: Heat a non-stick pan or skillet over medium heat (lightly oil if needed). Pour or ladle some batter into the pan and spread it into a circle, about 1/4 inch thick.
4.   Flip and finish: Cook for 3–4 minutes until the bottom is firm and golden. Flip and cook the other side for 2–3 minutes. Let cool slightly before serving.

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