Browsing Category

Lunch + Dinner Recipes

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.

lrm_export_20161025_192501

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.

img_20161031_193040

Happy cooking,

Marlien ♡

Lunch + Dinner Recipes

Black Bean Tortillas super quick black bean tortillas

2nd February 2016

This is fast food but not of the unhealthy variety. Black bean tortillas are very quick to make…which makes them perfect for lunch.

Serves 4

  • 4 tortillas
  • 1 tin of black beans, drained and rinsed
  • 1 cup of basil
  • 1/4 cup of olive oil
  • Juice of half a lemon
  • 1 clove of garlic, crushed
  • 1/2 teaspoon of pink salt
  • 1/4 cup of raw cashews
  • 2 ripe avocados, chopped into cubes

Start by making the pesto by adding the basil, olive oil, lemon juice, garlic, salt and cashews to a food processor and whizz until you have a course pesto consistency.

Next toss the drained and rinsed beans, avocado and pesto together in a mixing bowl and then set this ‘filling’ aside for the flavours to infuse.

Lastly heat and ‘toast’ the tortillas in a dry pan on both sides until they start swelling/ forming air bubbles in the middle.

Serve the tortillas flat on a plate with a generous serving of the black bean filling, these are to be eaten rolled or folded, with your hands.

Happy eating, with love, from the Yoga Kitchen

Lunch + Dinner Recipes

Vegan Bologhnaise vegan bologhnaise

13th November 2015

This is perfect choice for meatless monday, and no-one will even notice this is vegan.

Serves 6 to 8

Ingredients

  • 6 large ripe tomatoes
  • 4 large portabello mushrooms
  • 3 cloves of garlic
  • 1 teaspoon of coconut oil
  • 1 large brown/ yellow onion
  • 1 teaspoon of ground coriander
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of dried thyme
  • 1 tablespoon of vegetable stock powder
  • Pink salt and black pepper to taste
  • 50ml of cold pressed olive oil (drizzle before serving)

Instructions

Saute the onions in the coconut oil, until they are soft and translucent. Then add the crushed garlic, spices and herbs and saute a for a further 3 minutes.

Now add the grated mushrooms, chopped tomatoes and salt + pepper. Stir through and place the lid on the saucepan and let it simmer over low heat for 15minutes, then remove the lid and let it simmer for a further 15minutes.

Serve it over some good cooked linguine, or spaghetti, or gluten free pasta of your choice. After adding the sauce to the pasta drizzle generously with olive oil, and sprinkle with some nutritional yeast flakes.