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Lunch + Dinner Recipes

Lunch + Dinner Recipes, Soup, Wellness + Nutrition

The Yoga Kitchen’s Top Immune Boosting Foods Fight off cold's and flu this winter with these foods.

3rd April 2017

Winter is approaching, and I am looking forward to making cozy fires and cooking, nourishing warming meals, unfortunately we can all also assume that our immunity will be challenged and tested in the next few months. Here are my top cold & flu fighting foods to strengthen your immune system.

Foods Rich in Vitamin A: Vitamin A protects our body against infections, and keeps our skin healthy, you may not think of your skin being part of your immune system. But this crucial organ, covering an impressive 16 square feet, serves as a first-line of defense against bacteria and viruses. To stay strong and healthy, your skin needs vitamin A.

Foods abundant in Vitamin A are orange fleshed sweet potatoes (the Jewel variety), carrots, watercress, mangoes, pumpkins/ squash, cabbage, tomatoes and broccoli

Zinc is essential for good immune health; it helps fight infections and is important for many other functions in the body as well as keeping cold sores at bay. Foods rich in Zinc, dry split peas, non GMO peanuts, almonds, are Oysters,

Mushrooms, especially Shiitake & Reishi mushrooms has powerful anti-viral and anti-fungal properties that can help prevent and treat the common cold and candida infections.

Broccoli and Spinach are powerhouses of vitamin A, C and E, the trick is to cook both as little as possible, lightly steam or stir-fry it, add it too soups or stew right at the end, or eat it raw in salads.

Foods rich in Vitamin C – no surprises here, we all know how important Vitamin C is for our immune health, Red Pepper is exceptionally high in vitamin C, and a great immune boosting snack idea is to eat an especially garlicky homemade hummus paired with organic carrot & red pepper ‘sticks’. Citrus is also an excellent source of vitamin C, start your day with the juice of 1 lemon into a large glass of boiled, then cooled water, not only will this add a healthy dose of vitamin C into your body, but it’s also an effective way to assist in creating a more alkaline environment.

Chicken blocks the migration of inflammatory white cells—an important finding, because cold symptoms are a response to the cells’ accumulation in the bronchial tubes. The amino acid cysteine, released from chicken during cooking, chemically resembles the bronchitis drug acetylcysteine, which may explain the results. The soup’s salty broth keeps mucus thin the same way cough medicines do. Added spices, such as garlic and onions, can increase soup’s immune-boosting power.

Garlic: This potent onion relative contains the active ingredient allicin, which fights infection and bacteria. British researchers gave 146 people either a placebo or a garlic extract for 12 weeks; the garlic takers were two-thirds less likely to catch a cold.

Barley & Oats: These grains contain beta-glucan, a type of fibre with antimicrobial and antioxidant capabilities reported to be more potent than Echinacea. Beta -glucan boosts immunity, and speeds wound healing.

Why not create some recipes that include as many of the above immune boosting foods as possible, below is my version of an immune boosting chicken soup that will also be an excellent cold & flu remedy meal for those who have succumbed to the sniffles.

Immune Boosting Chicken Soup with Sweet Potato, Barley & Garlic

Serves 4 – 6 portions

Ingredients:

  • 2 brown onions, finely chopped
  • 5 cloves of fresh garlic, finely grated or crushed
  • 1 teaspoon of turmeric
  • 2 sprigs of thyme
  • 6 skinless chicken thighs (only choose birds free from growth hormones and antibiotic treatment)
  • 5 liters of filtered water
  • 2 bay leaves
  • 2 cups of finely shredded baby spinach
  • 2 medium jewel sweet potatoes, peeled and then grated
  • ½ cup of dry pearled barley
  • A dash of cream or coconut cream (approx. 50 ml)
  • Pink salt to taste

Instructions:

  • Saute the onion in some coconut oil or grass fed butter until translucent, then add the chicken pieces and brown them evenly, seasoning them with salt.
  • Once the chicken pieces are browned, add the turmeric, garlic, bay leaves & thyme.
  • Next add the liquid; seasoning with some more salt and cover with the lid of the pot, then turn the heat down to a slow simmer for approximately 1 hour.
  • When the soup has been cooking for an hour, remove the chicken pieces, de-boning them, putting the meat aside, and adding the larger bones back to the pot, then add the barley, sweet potato and cook for another 45 minutes on low heat.
  • When the soup has cooked for another 45 minutes, remove the bones, add the spinach and chicken pieces (you can chop it it into smaller pieces before adding them back to the pot). Let it all simmer together for another 15 minutes and then serve with a drizzle of olive oil.

To download my ’14 Day Immune Booster Plan’ click on the link below:

The Yoga Kitchen’s Products

In dedication to your radiant health,

Marlien x

Lunch + Dinner Recipes, Salad

Roasted Cauliflower & Sweet Potato Salad Roasted vegetable salad

21st February 2017

The last couple of Summer months remain and there is still time to indulge in salads packed with nutrients, fiber and enzymes.

Two of my favourite vegetables to roast are Jewel (orange fleshed) sweet potatoes and cauliflower. In fact since I discovered roasted cauliflower I am convinced it is the only way to cook them.

Serves 2

Ingredients 

  • 2 medium Jewel sweet potatoes
  • 1 small head of cauliflower
  • 1 small head of butter lettuce, or a small bag of mixed baby leaves
  • 1 disc of feta cheese
  • 1/4 cup of sundried onions
  • Pink salt
  • 1 teaspoon of ground cumin
  • Dusting of ground cinnamon
  • Cold pressed olive oil
  • Fresh lemon juice/ or balsamic reduction

Simply scrub the sweet potatoes well and leaving the skin on slice them lenghtways, approximately 1cm thick.

Then slice the cauliflower in 1 cm thick pieces and roast tgem at 180 degrees celcius in some coconut oil for 40 minutes.

I seasoned my veg with pink salt, ground cumin and a smidgen of ground cinnamon, but you can add turmeric and ground coriander too.

Then simply arrange them prettily over some mixed leaves, sprinkle over some sun-dried onions (available ready-made from most supermarkets) and a bit of crumbled feta cheese.

Dress with olive oil and balsamic reduction.

Seriously delicious and easy.

With love and in dedication to your best health,

Marlien

Lunch + Dinner Recipes

Dahl Detox Ayurvedic Cleanse

13th January 2017

Its the middle of summer here in the Western Cape…. and I am blogging my Dahl recipe…just because its yummy and the time will come when comfort in a bowl is what you need. Off course this is exactly the right kind of thing for my friends in the northern hemisphere at present.

In Ayurveda Dahl is often used as part of a gentle winter cleanse, this cleanse is wonderfully nourishing and cleansing, and wont leave you feeling deprived or hungry. If you would like to try this 2 week detox, head over to my products page to download it.

Health Benefits
Lentils are an excellent source of folic acid and iron, protein & healthful dietary fiber, it becomes a complete protein meal when paired with a wholegrain like brown rice..

Dahl also contains healing spices like turmeric (turmeric is a anti-inflammatory and fights many types of cancer) cumin (aids digestion, and protects the body against the effects of stress), fennel (treats flatulence & aids in digestion) and coriander (aids the body in eliminating heavy metals & antibacterial).

Lentil Dahl
Serves 4-6

Ingredients:
2 cups of dry split red lentils
2 medium brown onions, finely chopped
600 ml of vegetable stock
2 cloves of garlic
1 200 g tin of coconut cream
1 teaspoon of pink salt
1 teaspoon of each: ground cumin, turmeric, coriander
1 tablespoon of mild masala
1 tablespoons of ghee, butter, or coconut oil
Fresh coriander for garnishing

Fry the onions, in a deep soup pot in coconut oil, ghee or butter until soft and golden. Then add the crushed garlic & all of the spices, stirring them together with the onions for a further minute or two.

Now add the dry lentils and stir through the onion/ spice mixture, toasting them lightly. After a minute add the veggie stock, or even better – bone broth, coconut cream and stir through and now place the lid on the pot and let it simmer for approximately 40 minutes on low heat, stirring occasionally.

This is also the perfect dish for cooking ahead when your kitchen time is limited, why not make a huge pot and keep leftovers in the fridge for supper the next night.

Happy cooking & cleansing,

Marlien x

 

Lunch + Dinner Recipes

Buddha Bowl Crushes & a Sexy Turmeric Dressing Sexy Yoga Kitchen Lunch Box Ideas

7th December 2016

I am currently finding Buddha Bowls so sexy. Their ingredients can be prepared over a lazy Sunday, stored in the fridge and then leisurely packed into your lunch box….sure to cause immense envy among co-workers and friends.

Here are a few Buddha Bowl staples in my kitchen that will hopefully inspire you to start creating your own.

  • Hummus
  • Roasted Veggies (red onions, red pepper, fennel, cubed or wedges of butternut, courgettes, roasted cauliflower etc)
  • Micro- leaves (much higher in nutrients and so gorgeous too)
  • Thai Slaw (Shred some red & white cabbage & carrots ahead, dressing them just before serving)
  • Cultured Veggies (no fridge is complete with out some sauerkraut or kimchi)
  • Corn Chips (Natures Choice does a lovely NON GMO version)
  • Quinoa (Cook ahead and freeze in small portions)
  • Mexican Black Bean Salad
  • Boiled Eggs (the ultimate & complete retro packed lunch-food)
  • Roasted Sweet Potato Medallions (I use the Jewel variety and leave the skin on – slicing them into 6mm thick medallions)
  • Avocados (obviously)

Preparing some super-food sauces ahead like my Turmeric & Tahini dressing makes throwing these Buddha Bowls together even more effortless:

Turmeric & Tahini Dressing

  • 1 tablespoon of ground turmeric
  • 3 tablespoons of tahini paste
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of pink salt
  • 1 clove of garlic, freshly crushed
  • 50 ml of filtered water

Add all the above to a jar, seal tightly with it’s lid and simply shake until you have smooth emulsion. You end up with this gorgeous bright yellow (happy colour) creamy dressing that has huge health benefits.

 Happy trowing pre-prepping and showing off your fabulous bowls.

As always, with love, and in dedication to your best health,

Marlien xx

Lunch + Dinner Recipes

Super Green Quinoa Nourishing and simple vegan lunch - gluten free and grain free

16th November 2016

Recently my friend Diaan arrived at my door eith a huge bag full if greens from her organic garden. For me, this the equivalent of a pair of  a pair of Jimmy Choo’s for a shoe addict. I used this fabulous gift to create a Superfood sauce, or pesto if you like, here goes:

  • 3 kale leaves
  • 4 spinach leaves
  • handful of chives
  • handful of flat leaf parsley
  • Hand ful of raw cashews
  • the juice of one lemon
  • 1 clove of garlic
  • 100ml of cold pressed olive oil
  • Pink salt to taste

Simply whizz all the above together in your food processor and serve with well cooked quinoa and a lovely little avocado.

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There really is nothing to this quick lunch, and it’s nourishing, simple and delicious. you can also drizzle it over a hearty vegetable or tomato soup, or spread it on a few rice cakes, or some sourdough toast with fresh tomato and mashed avo…I can keep going…but I eon’t.

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Happy cooking,

Marlien ♡