Browsing Tag

healthy-recipes

Wellness + Nutrition

Yoga Kitchen Workshops 2019 Yoga Kitchen Nutrition Workshops

28th January 2019

Are you tired all the time, do you struggle to lose weight and feel that you would like to invest in looking and feeling your best? Join one of my workshops this year to learn how and what to eat – and how enjoy the journey to your best health!

Announcing all my workshop dates for 2019, covering subjects like How to eat for natural and effortless weight loss and which foods & supplements to include for beautiful skin & boundless energy!

For dates & more info navigate to my events page http://www.yogakitchen.co.za/the-yoga-kitchens-events/

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.

Lunch + Dinner Recipes

Guzi’s Lagan (Vegetarian) Savoury Vegetarian Lagan

11th January 2015

This recipe; for a mild, savoury and comforting Lagan, is courtesy of my friend and guru, Guzi (on too many levels to mention).

It’s too good not to share, and it ticks all my boxes; healthy, easy, meatfree and easily assembled from a well stocked pantry.

Ingredients:

  • 2 eggs
  • 1/2 cup of coconut or sunflower oil
  • 1/2 cup of semolina flour (can be replaced with millet flour to keep this gluten free)
  • 1/cup of chickpea (chana) flour
  • 1 cup of chopped baby spinach
  • 1 brown onion finely chopped
  • 1/cup of chopped fresh coriander
  • 1 tin of creamed sweetcorn
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • 1tsp of pink salt
  • 3 tsp of  baking powder
  • Sesame and pumpkin seeds to dress

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Instructions:

In a mixing bowl, simply mix all your ingredients together well, transfer to a buttered oven proof dish, sprinkle over the seeds and bake this mixture at 180 degree’s celsius (preheated) until a prodding fork/ utensil comes out clean. Baking time will be approx 45-60min.

Can be served cold or hot as a main with salad, or a side dish to for example a veggie curry.  This is also the perfect dish to contribute to a lunch- or supper-book club- etc get together.

Happy cooking, with ♡, the yoga kitchen

Wellness + Nutrition

My Yoga Kitchen Pantry vegan-vegetarian-pantry-essentials

14th November 2014

Living on a farm means that sometimes you have to create, or shall I say improvise, a meal from what’s left in your pantry as it’s just too far to go into town for a couple of things you need for your supper or lunch. Which makes it important to have a well stocked one. This is my day to day yoga kitchen pantry/ store cupboard essentials. Some are real “cheats” that can be life savers. I hope you find some inspiration in it.

Grains, legumes, seeds & nuts:

Herbs & Spices and stocks:

  • Mixed dried herbs
  • Thyme
  • Rosemary
  • Dill
  • Ground spices:
  • Coriander
  • Cumin
  • Turmeric
  • Paprika
  • Ground ginger
  • Cayene pepper
  • Mustard powder
  • Robertson’s Mixed Spice
  • Robertson’s mild curry masala
  • Pink Himalayen salt  from Nature’s Choice
  • Whole spices:
  • Cumin seeds
  • Pepper corns
  • Mustard seeds
  • Cloves
  • Bay leaves
  • Curry leaves
  • Green cardamon
  • Star anise
  • Chilli flakes
  • Fresh ginger and Garlic
  • Pink himalayen salt – I use Natures Choice
  • Veggie & Chicken stock – I use Health Connection for veggie stock, it’s yeast and gluten free, & Ina Paarman for chicken stock
  • Brewers Yeast Powder – I use it for soups & sauces, or to sprinkle over popcorn, its a great source of B vitamins. I use Natures Choice Brewers Yeast.

Oil’s & vinegar’s, sauces and paste’s:

  • Cold pressed coconut oil for frying
  • Cold pressed olive oil for salads & for dressing pasta’s right before serving
  • Cold pressed Toasted Sesame oil for dressing Asian dishes right before serving
  • Balsamic vinegar for salads & sauces
  • Red wine vinegar for salads/ sauces
  • Tahini paste
  • Thai red curry paste
  • Raw apple cider vinegar for salads (I use Natures Choice Raw ACV …full of enzymes and if it is raw it has tons of other benefits)
  • Smooth peanut butter
  • Teriaki sauce
  • Tamari sauce

Other:

  • Coconut milk or coconut cream
  • Longlife almond, cow or rice milk
  • Cornflour / Mezina
  • Eureka unbleached bread and cake flour
  • Bicarb / baking soda
  • Tinned tomatoes & bottled pasata
  • Penne, linguine & spagetti dried pasta (glutenfree or ordinary)
  • Smash (don’t judge me), or dehydrated potato flour.
  • Chickpea flour, from Nature’s Choice

With the above essentials you can easily throw a few meals together without a visit to the supermarket, a dahl, simple tomato and / or herb pasta, or perhaps a asian rice dish with whatever veggies you have available…actually the possibilities are endless…and lots of baking projects to keep the kids busy on a rainy afternoon.

Happy cooking, with ♡ from the yoga kitchen