Browsing Tag

grain-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

 

 

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 ♡

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.

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Detox Soup gluten free, grain free

26th April 2015

When you are focusing on eating clean food, and you want to reboot your metabolism with delicious plant-based, wholefoods, this soup should become to one of your staples.

serves 4 generous portions:

Soup Ingredients

  • 8 vine tomatoes, washes and halved
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste (one without too many additives)
  • 4 cups of water
  • 1 vegetable stock cube, or 1 heaped table spoon of veggie stock powder
  • 1 clove of fresh garlic, crushed
  • 1 sprig of fresh origanum
  • 3 table spoons of dried onion flakes
  • 1 table spoon of brown sugar to ‘neutralize’ the acidic taste of the tomatoes
  • pink salt and pepper to taste

Soup Instructions

  • roast the halved vine tomatoes in a oiled baking tray on high heat for approx. 30 min
  • while the tomatoes are roasting, combine all the other ingredients in a soup pot and let it come to the boil, once boiling, turn down the heat to medium and let it simmer for another 30min.
  • remove the roasted tomatoes from their peels with 2 x forks, and add the flesh to the soup, remove from the heat and blend it to a silky smooth consistence with a hand blender

Pesto

While the soup is simmering and tomatoes roasting, combine 2 handfuls of fresh basil leaves, 1/2 cup of raw cashews, 1/2 cup of cold pressed olive oil, juice of 1/2 a lemon, 1/2 teaspoon of salt in the food processor and blend until it is a course pesto, serve your soup with a generous dollop of this green yumminess.

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Soup gluten free, grain free

26th April 2015

When you are focusing on eating clean food, and you want to reboot your metabolism with delicious plant-based, wholefoods, this soup should become to one of your staples.

serves 4 generous portions:

Soup Ingredients

  • 8 vine tomatoes, washes and halved
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste (one without too many additives)
  • 4 cups of water
  • 1 vegetable stock cube, or 1 heaped table spoon of veggie stock powder
  • 1 clove of fresh garlic, crushed
  • 1 sprig of fresh origanum
  • 3 table spoons of dried onion flakes
  • 1 table spoon of brown sugar to ‘neutralize’ the acidic taste of the tomatoes
  • pink salt and pepper to taste

Soup Instructions

  • roast the halved vine tomatoes in a oiled baking tray on high heat for approx. 30 min
  • while the tomatoes are roasting, combine all the other ingredients in a soup pot and let it come to the boil, once boiling, turn down the heat to medium and let it simmer for another 30min.
  • remove the roasted tomatoes from their peels with 2 x forks, and add the flesh to the soup, remove from the heat and blend it to a silky smooth consistence with a hand blender

Pesto

While the soup is simmering and tomatoes roasting, combine 2 handfuls of fresh basil leaves, 1/2 cup of raw cashews, 1/2 cup of cold pressed olive oil, juice of 1/2 a lemon, 1/2 teaspoon of salt in the food processor and blend until it is a course pesto, serve your soup with a generous dollop of this green yumminess.