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cancer-fighting-diet

Lunch + Dinner Recipes

Spiritfest Cauli, Pea & Tempheh Coconut ‘Mess’ JOYFUL RETREAT FOOD

13th November 2019

This year is speeding to an end, and inevitably one starts looking forward to cool things happening in the year ahead…. 2020.

I am so looking forward yo my Joyful Retreat next year as well as SPIRITFEST at our beautiful guest farm; Somerset Gift.

So in anticipation of a awesome 2020 ahead, I am sharing this recipe for a ‘delicious plant-based mess’  – one of the dishes I will be serving for supper at my SpiritFest food-stall – yes! I am excited to be one of the food vendors. Book your tickets here; Spritfest website.

Im delighted to share this yummy and nourishing recipe with you guys which features on of my most favourite and delicious plant based proteins; Tempheh from Tabu Foods

Without further ado, here is this ridiculously easy vegetable and Tempheh ‘mess’ recipe…because ‘the magic is in the mess”.

Ingredients:

  • 1 cup of frozen BABY peas
  • 200g of tempheh, sliced into cubes
  • 1 head of coailflower, cut into small florets
  • 1 cup of coconut cream
  • 1 cup of spinach
  • 2 bunches of spring onions, finely sliced
  • herbs & spices: 1 heaped teaspoon of turmeric, 1 teaspoon of paprika, 1 /2 teaspoon of sumac, 1 teaspoon of coriander, 1 teaspoon of dried thyme
  • 1 tablespoon of coconut oil
  • sea salt & cayenne pepper to taste

Now simply sautés the spring onion, cauliflower, spinach & tempheh in a large and deep saucepan for about 15 minutes on low heat, seasoning with salt

Next add the coconut cream and all the herbs, spices and frozen peas, season with salt and allow simmering for 15-20 minutes on low heat before serving.

Viola, its as easy as that.

Hoping to see you at Spiritfest, and in the meantime I wish you an abundance radiant health and happiness

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 ♡

Breakfast, Wellness + Nutrition

The All In One Guide To Green Smoothies Green Smoothies

5th November 2016

We know how fabulously healthy Green Smoothies are.  We all need the greens, fiber, good fats and nutrients.

One of the reasons I love a green smoothie for breakfast is that it’s actually super quick and easy to make and digests easily, so it doesn’t hinder the all important cleansing/ house cleaning time that our body needs and delivers an exceptional punch of nutrients.

I recently came across this very well researched and comprehensive article about Green Smoothies that I feel compelled to share here.

The All In One Guide To Making A Green Smoothie

In fact, go ahead and subscribe to this Positive Health Wellness if you are investing in your health, it’s a great resource.

Please comment below and share your favorite green smoothies combinations, I would love to hear from you.

Dedicated to your radiant health,

Marlien

 

 

Wellness + Nutrition

Roasted Mushroom ‘Sandwiches’ serve as a side dish or starter

18th May 2015

Roasted Mushrooms ‘Sandwiches’ are beautiful and delicious, serve them as a side dish or a starter. As per usual in the yoga kitchen, they were chosen because not only are they delicious, they are glutenfree, grainfree, dairyfree, nutrients-dense and very easy to make.

  • Salt & brush with a little oil – some medium sized portabello mushrooms
  • Roast them at 180 degree’s for approx 20- 30 minutes
  • Remove them and let them cool down for 5 minutes
  • Dress them with some of the following:
  • pesto of your choice & fresh tomato slices
  • tahini, avo & spring onions
  • red pepper harrisa & fresh coriander (cilantro)
  • Hummus & fresh tomato
Wellness + Nutrition

dressed up mushrooms serve as a side dish or starter

18th May 2015

Dressed up roasted mushrooms are beautiful and delicious, serve them as a side dish or a starter. As per usual in the yoga kitchen, they were chosen because not only are they delicious, they are glutenfree, grainfree, dairyfree, nutrients-dense and very easy to make.

  • Salt & brush with a little oil – some medium sized portabello mushrooms
  • Roast them at 180 degree’s for approx 20- 30 minutes
  • Remove them and let them cool down for 5 minutes
  • Dress them with some of the following:
  • pesto of your choice & fresh tomato slices
  • tahini, avo & spring onions
  • red pepper harrisa & fresh coriander (cilantro)
  • Hummus & fresh tomato