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vegan recipes


bhodi khaya retreat soup Bhodi Khaya yoga retreat soup

2nd April 2015

Elaine Seidel, Bhodi Khaya Retreat

Last weekend I attended a much longed for yoga retreat at Bhodi Khaya, lead by the wonderful yoga teacher and artist, Elaine Seidel. When departing for my weekend away I was quite nervous to leave my 2 girls and hubby behind, but it turned out they had a marvelous time without me, eating far too much chocolate, going on game drives and not combing their hair…but the important thing is that my lovely little family survived the weekend without me, and it served us all well in different ways.

My good friend, tribe member and soul sister, Alka Martine, asked me to join her on this retreat, tempted already to spend some me-time with my friend, the scales were tipped when I heard that Elaine Seidel was leading it, of whom I had heard only great things.

I am a stay at home + work from home mom, have two gorgeous super busy little girls, and when last weekend arrived I was so ready to have some ‘me time’…for the first time since my 20 month old was born….phew…

Bhodi Khaya is near Stanford in the Overberg, the farm has a rich and long history, the setting is pretty and peaceful, the food is gorgeous, there are great walks to go on and the studio is wonderful.

Alka and I shared a cozy en-suite room (Fern) leading to the quad, and once we settled in and unpacked it was time for our first yoga class. To say it was blissfull is a understatement. Elaine teaches a unique Vinyasa Flow yoga style, influenced by her own body-journey, Iyengar Yoga and Synergy Yoga. She knows her stuff, is gentle, intuitive, inspiring, light hearted and has tons of humility…a magical combination in a teacher.

That friday night class was the first of many happy hours spent on my mat. As a yoga teacher and retreat facilitator myself, and due to geographical challenges, I rarely have the chance to attend yoga classes, did I mention that it was blissful?..The blissfullness is made up as follows; one 1/3 is being taught by a amazing teacher, one 1/3 is being the participant and not the teacher for a change, and one 1/3 is lazing and relaxing in a tranquil setting with lots of beautiful souls to share it with.

If you are a yogi (even the beginner kind), and need some time out and reflection, I highly reccomend signing up for a yoga retreat, I can’t wait for my next one…and a little bird told me Elaine is planning another retreat in October 2015, to get in touch with Elaine about retreats, or her classes in Cape Town, you can email her on


In this post I am also sharing my version of a delicious tomato soup we were served on our first night at Bhodi Khaya.


  • 1 large aubergine, sliced thickly and salted
  • 10 medium tomatoes, roasted and then de-skinned after
  • 1 brown onion
  • 5 table spoons of tomato paste
  • 1 tablespoon of sugar
  • 1 L good gluten free vegetable stock (I use the ‘Health Connections’ Veggie stock)
  • 2 cloves of garlic, crushed
  • 2 sprigs of thyme
  • 1 sprig of origanum
  • 1 hanfull of fresh basil
  • 2 cups of shredded spinach
  • Pink salt and black pepper to taste


  • Heat your oven to 180 degrees celcius and roast the tomatoes & aubergine in two separate oiled trays. The aubergines needs to be sliced in 2cm thick slices and salted both sides with a generous amount of olive oil coating both sides. The tomatoes you can just cut in half and place them face up in the tray, drizzled with olive oil and sprinkled with salt.
  • Roast both the tomatoes and aubergines in a pre-heated oven for 30min, then turn the oven off and take out the tomatoes….but leave the aubergine’s in the oven to keep roasting while you prepare the tomatoes…your aiming for that marrowy texture.
  • Peel the skins from the roasted tomatoes and set aside, discarding the peels.
  • Now fry the onion,chopped finely in some coconut oil, then add the tomatoes, tomato paste, garlic, herbs, salt, stock and last the roasted aubergines & spinach.
  • Now cook all the ingredients together for another 30-40minutes, then take it off the heat and let it cool for approx. 10 minutes before whizzing with a hand  lender into a silky smooth & velvetty soup.
  • Serve with some sourdough bread…….or add less stock ( only 350ml) and it becomes a delicious pasta sauce!

Happy cooking, with love, from the yoga kitchen





lovely little vegan detox salad gluten free, vegan, protein rich, good fats, vitamin & mineral packed

3rd March 2015

I don’t want to blow my own trumpet….but this is a really amazing and lovely little detoxing vegan and gluten/ grain free salad. Full of protein, vitamins, minerals and fiber….it really ticks all the boxes. Have it for lunch with a couple of baked sweet potatoes on the side.


  • Two cups of organic spinach, shredded
  • 1 cup of organic carrots, shredded
  • 1/2 cup of raw cashew nuts
  • 1/cup of hulled sesame seeds
  • 3 table spoons of cold pressed olive oil
  • Pinch of garlic salt


Combine the spinach and carrot roughly in your salad bowl.

Then pulse/whizz the nuts and seeds in your food processor until the cashews are cumbly.  Next stir the olive oil and garlic salt into the nut mixture and “dress” the salad. It really is as simple as that :-), but so yummy and healthy.

Happy cooking, with ♡ from the yoga kitchen


Summer Rolls Spring rolls with spicy peanut sauce.

12th January 2015

Summer Rolls are a great alternitive to salad, they are as healthy as it gets and so lovely to look at. They are also very easy and quick to make, it almost seems silly to add the recipe on the blog, but here goes anyway:


  • 1 cup red cabbage, finely shredded or sliced
  • 1 large carrot, shredded
  • 1 cup roughly chopped fresh coriander
  • 2 cups sliced lettuce (I used iceberg…very old school :-))
  • 1/2 cup chopped kimchi (optional)
  • 1 packet of spring roll rice galettes (circular rice sheets)



  • Prep all the veggies
  • Get a clean tea-towel laid flat on your working surface, and a large flat bottomed dish to soak your summer roll rice sheets in.
  • Pour some boiling water from the kettle in your dish (an inch deep should be fine) and soak your first rice sheet, make sure you cover the whole surface with water, you can only soak one at a time.
  • The sheet will need to soak for approx 1 minute, then gently remove it from the water and place it on one half of the tea towel and cover the other half over the rice sheet, gently pat dry this way.
  • Once dry your sheet will be quite sticky, place a little bit of all the veggies on the sheet as shown in the sketch below and fold as per the same instructions.

summer rolls

Once you have made as many as you can eat :-), cut them in half and serve them with some teriyaki sauce and toasted sesame oil, or my spicy peanut sauce….see the recipe below. This is such a hit whenever I make it and any extra sauce will keep well in fridge for a few weeks.

Spicy Peanut Sauce:

  • 1 small tin of coconut milk
  • 1/2 cup of smooth peanut butter
  • 2 tablespoons of brown sugar
  • 1 teaspoon of spirit vinegar
  • 1 heaped tablespoon of red curry paste
  • 1/2 teaspoon of salt

Whiz all the above together in your blender and serve with your super healthy and very pretty summer rolls.

Happy eating, with ♡, the yoga kitchen




Mexican Black Bean Salad (Vegan) Vegan Protein Powerhouse Salad

16th December 2014

This is a easy and very tasty salad. It takes 15 min to prepare and is a nutritionally balanced vegan meal. It keeps well in the fridge for at least 3 days which makes it a great lunch box pre-made salad option.


  • 1 tin of chickpeas, drained & rinsed
  • 1 cup of frozen corn, blanched
  • 1 tin of black beans, drained and rinsed
  • 1 red pepper, diced
  • Small red onion diced finely
  • 1/2 cup of fresh coriander, chopped
  • 50ml cold pressed olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • Juice of two limes
  • 1 teaspoon of brown sugar
  • 1 clove of crushed garlic (optional)
  • Pink salt to taste



  • Combine blanched corn, drained beans & chickpeas, then add all the rest of the ingredients to your bowl and gently stir through. This salad is best when it’s had an hour or so for all the flavours to infuse the beans.

Enjoy, with♡ from the yoga kitchen

Lunch + Dinner Recipes

Veggie-rice stuffed peppers (vegan) delicious food combining, vegan recipe

24th November 2014

The very first time I had stuffed peppers it blew my mind, it’s such a simple, healthy and delicious meal. Here is my vegan version, with vegetables and rice in the stuffing, but there are many versions out there, and if you have meat eaters around some ground lamb or beef  could easily be added to this.

As always my version adheres to my food combining philosophy that promotes natural weight loss and a alkaline body ph. Added bonusses are it only has good fats & it is gluten free. The rice in these peppers can also be replaced with quinoa which will make them protein  bombs.

Ingredients: (serves 3-4)

  • 4 bell peppers (2 yellow and 2 red)
  • 2 cups of white jasmine rice (or brown basmati, or quinoa)
  • 3 medium carrots, grated
  • 4 courgettes grated
  • Chicken or vegetable stock, enough to cook your rice in (I prefer using chicken stock)
  •  1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of cumin seeds 2 teaspoons of crushed garlic
  • Salt to taste, and coconut oil for frying veggies in, and finely sliced spring onions to add before serving.


  • Half, de-stem the peppers, clean out pips and white bits. Then roast them in a 180 degree Celsius preheated oven until the are soft and sweet.
  • Cook the rice in your stock until done, I always add some coconut oil, and make sure the stock covers the rice by about 2cm above the surface of the rice.
  • Stir-fry the carrots and courgettes until almost soft, then add the garlic, spices and salt and cook until they are ready.
  • Now stir your cooked veggies gently through the rice and spoon this mixture into your pepper, garnish and serve
  • If adding minced lamb, you would cook that with the veggies, but start by cooking the meat first before adding veggies.

happy cooking friends