Browsing Tag

vegan recipes

Lunch + Dinner Recipes

Gut Friendly Mexican Chilli

17th February 2020

This is another great dish to add lots more veggies to your life – it that translates to a healthier and more diverse gut microbiome.


  • 1 yellow/ brown onion, finely diced
  • 1 cup of frozen corn
  • 1 red pepper, finely diced
  • medium bunch kale, de-stalked and shredded
  • 2 cloves of garlic, finely grated
  • 1 teaspoon of dried origanum
  • 1 teaspoon of sweet paprika
  • 1/2 teaspoon of ground cumin & nutmeg each
  • 1 & 1/2 cup of pasata or chopped tomatoes
  • sea salt to taste
  • a pinch of sugar to regulate the acidity of the tomatoes
  • 1 tablespoon of coconut oil
  • a handful of kidney beans and chickpeas each – or just choose 1 and double your qty.

Sauté the onion & red pepper in coconut oil until soft, then add the garlic and sauté for a further 1 minute. Then add absolutely everything else and allow it to simmer on low heat for 30 minutes. Then serve with quinoa or brown basmati rice.

Serve with some avocado or just on its own 🙂

Happy cooking

Marlien x

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”.


  • 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





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