Browsing Tag

gluten-free-recipes

Breakfast, Wellness + Nutrition

The Hideaway’s Sublime Muesli Gluten Free, Paleo & Vegan Friendly

24th November 2016

Many moon’s ago, I received a phone call from a lovely man called Stephan Young, requesting that I start teaching him and his fabulous wife, Jackie, yoga at their guest house: The Hideaway.

Since then my journey with the Hideaway has lead to our unique Retreats & Wellness Getaways.

When hosting retreats with Stephan and Jackie the term ‘working’ seems inapplicable. Their attention to detail and quality is legendary…and the thought has often occurred to me  mid-retreat ‘that I can simply turn up’, everything else get’s ‘magically’ done and dealt with.

Another awesome perk of hosting Yoga Kitchen Retreats at The Hideaway is that I get to enjoy having brunch cooked by Stephan and Jackie…and boy oh boy is it a feast. Jackie prepares grain free muffins, and grain free muesli , and Stephan cooks a magnificent hot breakfast to go with it, also gluten and dairy free.

But this blog post is all about Jackie’s muesli’s…long before her grain free Muesli Jackie was famous for her Hideaway Honey Muesli, they both are so good – I could have them for pudding. After much nagging Jackie has generously agreed to share her recipes here. Thank you Jackie!

Paleo Granola (Grain Free)

Prep Time:  10 mins

Cook Time:  30 mins

Total Time:  50 mins

Ingredients

2 cups raw walnuts

2 cups raw cashews

1 cup raw pumpkin seeds

1 cup unsweetened shredded coconut

1 cup dried cranberries

½ cup sunflower seeds

½ cup sesame seeds

½ cup linseeds

⅓ cup sunflower oil (or coconut oil if you prefer)

⅓ cup honey

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp salt

Instructions

Preheat the oven to 150°C.

Break the nuts into small pieces, place in a deep roasting tin and add the pumpkin seeds, shredded coconut, cranberries, sunflower seeds, sesame seeds and linseeds.

In a large jug, combine the sunflower oil, honey, vanilla extract, ground cinnamon and salt.  Mix well.

Pour the oil and honey mixture over the nut, seed and fruit mixture and stir well to make sure that all the ingredients are well coated.  Bake in the oven for 10 – 15 mins.

Remove the mixture from the oven and stir well.

Return the mixture to the oven and bake for a further 10 – 15 mins or until golden brown and crispy.

Remove the mixture from the oven and leave to cool for at least 10 mins before stirring to allow the nut clusters to develop.  (Use a spatula to get under the granola and release it from the bottom of the roasting tin).

Once the mixture is completely cool, store in an airtight container.

 

Hideaway Honey Muesli

Makes about 2 litres

Pre-heat oven to 140°C

Ingredients:

250g Bran Flakes

500g Tiger Oats – Old Fashioned large flakes (you can also get hold of a Gluten Free rolled oats from Health-Connections)

100g sesame seeds

100g linseeds

100g sunflower seeds

100g pumpkin seeds

½ cup honey

1 cup sunflower oil

250g pecan nuts (or alternative nuts of your choice)

Dried fruits/flaked coconut (optional) to taste

Instructions:

Mix the Bran Flakes, Tiger Oats and seeds together in a large, fairly deep, ovenproof tray.

Mix the honey and sunflower oil together in a large jug and heat in the microwave for 1 min.  Pour this mixture into the ovenproof tray and stir the dry ingredients carefully to ensure that they are well coated.

Bake the mixture in the oven for a total of 45 min at 140°C.  After each 15 min interval i.e. at the 15 min and 30 min point, remove the tray from the oven and stir the mixture again to aid the distribution of the honey and to ensure even baking of all the ingredients.

Remove the tray from the oven and allow the muesli to cool before adding the pecan nuts, dried fruits, flaked coconut and whatever else you fancy.  You will need to continue stirring the mixture often as it sticks very easily as it cools.

Cook’s notes: Store in an airtight container.  If it loses its crispy texture, place in oven for a few minutes to re-crisp. Serve both these muesli’s with some tahini and/or greek yogurt, you can add extra honey or maple syrup, but they are ‘sweet enough’ as they say.

So get cooking good looking, once you have experienced these muesli’s you will be converted.

In dedication to your glowing health

Marlien x

 

 

Recipe Videos, Salad

Nachos Chip Salad (Video) Video recipe tutorial

14th November 2016

Hi Guys, now you can follow me on youtube for video recipe tutorials. Here is my first one featuring the yummy and super easy Nachos Chip Salad from my recipe book The Yoga Kitchen – 100 Easy Superfood Recipes

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.

 

 

Lunch + Dinner Recipes

Bean Chili (vegan) bean chili

5th November 2015

Did you know that beans are a low fat, high energy food? Pretty perfect then, right?

I add beans to salads, tortillas and soup. But a bean chili is my favourite way to eat them.

Serves 6-8

Ingredients:

  • 1.5 (375ml) cups of dried black beans, soaked overnight
  • 8 medium ripe vine tomatoes
  • 1 red pepper, finely cubed
  • 2 carrots, finely cubed
  • 1.5  cup of shredded spinach
  • 1 brown onion, finely chopped
  • 3 cloves of garlic
  • 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of coriander, pinch of cinnamon, pinch of smoked paprika
  • 1 teaspoon of vwggie stock powder
  • 1/2 teaspoon of sugar
  • Salt and black pepper to taste
  • Coconut oil for stirfrying the veggies.

Start by cooking draining the overnight soaked beans, then transfer them to a cooking pot and add plenty of fresh, salted water, they will need aprox. 45 min on the hob, at medium heat.

Then chop and sauté the onions, carrots and pepper in a deep pan/ skillet3 for about 10 mintes, stirring frequently. Use coconut oil.

Next add the garlic and spices, and stir-fry for another 5 minutes, then add the chopped tomatoes, salt, pepper and sugar, and then turn down the heat, placing a lid on the pan, letting it simmer for approx. 15 minutes.

Lastly add the cooked beans and shopped spinach and give it a further 20 minutes on low heat, with the lid on.

Serve with quinoa, and a spicy sprinkle of cayenne pepper.

Wellness + Nutrition

Vegetable Pakora’s Vegan starter/ side dish

30th July 2015

Craving something crispy? These pakora’s will do the trick.

Serves 4 as a side dish to a big salad, or a pot of soup.

Ingredients

  • 2 medium brown onions, halved and then sliced finely
  • 2 medium potatoes
  • 2 large carrots
  • 125ml of stoneground unbleached flour/ or 125ml chickpea flour to make it glutenfree
  • 1 teaspoon of salt
  • 1 heaped tablespoon of mild masala (I use the Rajah brand)
  • 1 teaspoon of turmeric

Grate the vegetables and add them all together to a large mixing, then add the flour, salt and spices. Mix it well so that the grated veggies are coated well with the spiced batter.

Heat some coconut, or as a last resort canola oil in a pot and add golf ball size scoops to the hot oil, it should bubble when the pakora hits the oil.

Fry both sides til golden and crispy, then remove from the oil, then transfer them to a baking tray and bake in a preheated oven (180 degrees celsius) for a further 10min.

Serve with big salad, or a spicy lentil soup instead of bread