MATERIAL GIRL, MYSTICAL WORLD: JASMINE HEMSLEY

Jasmine Hemsley is the British former model turned foodie, who found fame as half of healthy eating sister act Hemsley Hemsley. But her new book, East By West, is a solo venture—a modern take on the ancient practice of Ayurveda … PLUS she shares what makes her a Material Girl in a Mystical World.

Jasmine Hemsley interview The Numinous East by West

THE NUMINOUS: So Ayurveda. Why is it having such a moment? Is it a backlash to the “clean” eating movement?
JASMINE HEMSLEY: I think it’s because when we talk about “wellbeing,” is not just about the physical anymore—what we look like. We want to FEEL great too, so it’s also become about mental and spiritual health. For example, yoga is so mainstream now, and Ayurveda is the framework for this practice. It also isn’t a fad diet. It’s a philosophy that’s been tried and tested over 5000 years. It’s a way of eating that’s comforting, and that can also feed a whole family.

TN: Having been exposed to lots of different diets as a model, what’s the one thing you’d like to teach the world about food + healthy eating?
JH: That it’s time to take a beat to really enjoy our food. So often we talk passionately about food, but do we really savor it? How about treating each meal with respect, like a ritual, and taking the time to ask: do I actually like this? Does it make me satisfied? Do I really need more? These kinds of observations can help us begin to figure out what we need in life, let alone on our plates.

TN: For a newbie, Ayurveda can look so complex—how would you sum up the philosophy in a sentence or two?
JH: Ayurveda is about finding your balance, and going with the ebb and flow of life. It’s as simple as, if you’re feeling hot eat something cooling, and when you’re feeling cold eat something warming. But what’s really magic about Ayurveda is the herbs, which are nature’s medicine cabinet. For example fennel and ginger are great for indigestion, turmeric is anti-flammatory. By sprinkling your food with these herbs and spices you’re fortifying yourself against whatever the day will bring.

Jasmine also creates pop-up sound baths as Sound Sebastian

TN: So many popular food philosophies have a kind of “one-size-fits-all” approach. Which is not our experience of life! What is the best thing about embracing our inconsistencies and ever changing physical and emotional states?
JH: I see mind-body awareness as a framework for understanding our whole selves—for example, coffee makes me go a bit erratic and crazy, so I know it doesn’t suit me. I can drink it on holiday when I’m a bit more chilled, but when I’m in London, buzzing already, it sends me into overdrive. What you’d say in Ayurveda is having too much “vata.” It was this awareness that coffee was making me anxious that helped me find ways to bring more calm into my life. It’s about feeling empowered to make choices that are right for us as unique individuals—with hot beverages, and with life!

TN: You’ve already got a name as being part of Hemsley Hemsley with your sister, Mel. Why did you want to do a solo project?
JH: It’s been seven years with Mel, and we’re still a team and we’ve still got lots of projects going on—but this is my passion project and an expression of all the things that excite and inspire me individually. I have a Filipino mum and a British Dad, so I’m East by West by upbringing. And my travels through India and the influence of the natural wisdom in the way of eating there has always completely fascinated me.

Buckwheat Banana Bread

TN: What’s your fave recipe in the book and why?
JH: That’s a hard one! I love tasty, easy comfort food that makes you feel all cozy inside—and there’s something so warming about the Rasta Dal. The recipe was taught to my meditation teacher by a Rastafarian, and also shows that Ayurveda isn’t just curry, or “Indian food,” it’s part a bigger philosophy. It’s got coconut milk, it’s got French mustard … I don’t know anyone who hasn’t tried this and begged for the recipe! But I have to get a sweet in here too, as I have a sweet tooth—and my buckwheat banana bread is my ultimate crowd pleaser, toasted with butter. It hits all the spots.

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:: MATERIAL GIRL ::

My label
Mother of Pearl dresses and anything vintage!

Wanda dress, $925, Mother of Pearl

My shoes
Barefoot where possible … otherwise I’m loving Veja sneakers, anything with a block heel for going out, and in this weather some snug Sorel walking boots.

Veja vegan sneakers, 120 Euro
Organic cotton Veja sneakers, 120 Euro

My fragrance
At the moment I can’t live without Sequoia Ayurveda Vata Perfrume—it just makes me feel calm and grounded, and everyone comments on it.

Sequoia Ayurveda Vata Perfume, $30

My jewels
My engagement ring from my long term partner Nick—a chrysoberyl (lime green crystal) in a gold setting. And my vintage turquoise eternity ring which he actually gave to me first!

Engagement ring + lentil dahl. Photo: Nick Hopper.

My pampering
Massage all the way! Particularly with oils, deep tissue, and any Ayurvedic massage.

My home
All I need is a comfy (and big!) bed and my three dogs and I’m home.

My food
…is everything! Tasty comfort food, loads of flavour, global inspiration—with a touch of Ayurvedic magic.

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:: MYSTICAL WORLD ::

My awakening
I try to beat the sun and rise at sunrise for maximum energy. I begin with a morning meditation and sun salutations for at least five minutes (which activates 95% of the body!), some tongue scraping, oil pulling and a hot herbal tea, followed by a nourishing hot porridge or stewed apples. Then I wrap up and get walked by my dogs!

My sign
Aquarius

Lulu Frost Aquarius ring The Numinous
Aquarius and Air ring, $325, Lulu Frost

My mantra
Slow down and breathe! I’m very Vata—airy and ungrounded.

My healer
The philosophy of Ayurveda, which includes food, meditation, mindfulness—it’s all about balance.

My reading
At the moment I’m reading Real Love by Sharon Salzberg. I love a feel-good read that reminds me what life is about.

Real Love Sharon Saltzberg

My transformation
Discovering Ayurveda over 10 years ago.

My mission
To bring the wonderful world of Ayurveda to the mainstream so everyone can discover it.

East by West cover Jasmine Hemsley interview The NuminousEast By West: Simple Recipes for Ultimate Mind-Body Balace by Jasmine Hemsley is out now.

GASTROLOGY: A RECIPE FOR VIRGO SEASON

A unconventional lentil soup is the perfect recipe for Virgo season…Concept and styling: Georgia Ashdown, Dish Pig; Words: Mojave Rising; Recipe: Alex Watts, Dish Pig; Image: Chris Chen

mojave

Virgo season conjures careful concoctions, herbaceous blends, process-based cooking, and the delicious sensation of detoxification. The zodiac’s most meticulous minx invites us to break out our measuring cups and to revel in acts of sorting, discerning, and finely chopping.

It’s a month to celebrate how singular flavors contribute to the integrity of the whole, hearty stew of being human, and how complex proportions demonstrate that in doing the difficult work we are sumptuously rewarded for our care.

We’ve chosen a spicy, delightfully intricate yet simple, sweet and sour soup for Virgo season—perfect for channeling the earthy goodness inside masked by outer complexity. There’s also the collisions between perfectly proportioned piles and the glorious moment of blending, where we let distinction merge with the world as it is and serve it on up.

Astrology’s so-called “virgin” is actually a wild, witchy woman who lives by her own code and gathers provisions for a proprietary brew befitting a self-contained queen of everyday alchemy. Her soup is for celebrating each piece of ourselves: from the tangy lime cheeks, to the sweet, sweet coconut cream on top!

RECIPE FOR VIRGO SEASON :: SWEET AND SOUR LENTIL SOUP

serves 4-6

Chefs notes ~ with the addition of some a dollop of coconut cream and harissa this soup can really come to life.

1 red onion diced
1 red capsicum, charred and peeled
2 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
100ml grapeseed oil
600g Kumera diced approx. 1cm
4 ripe tomatoes diced
2 garlic cloves sliced
1 long red chilli, de-seeded and sliced
1tbs tamarind pulp
100 ml boiling water
1 tbs vegan fish sauce
½ tsp tumeric
1 cup Red Lentils, soaked
1.5litres veg stock
1 handful chopped coriander
1 handful shallot (scallion) rounds
2 Lime cheeks

Wash the lentils under cold water, and repeat three times then strain off the water.

Soak the tamarind pulp in boiling water and pass through a sieve to remove seeds.

In a heavy based saucepan, fry the onions and garlic in grape seed oil until, soft but not coloured. Add the chilli & spices and cook for a further 5 mins stirring constantly. Add the kumera, red lentils, tomato, tamarind, red capsicum and veg stock. Cook until the Kumera just begins to soften and remove from heat.

Season with fish sauce, chopped herbs and serve with a grilled lime cheek.