Browsing Tag

vegan recipes


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


Lunch + Dinner Recipes

Delicious Chickpea Curry (Vegan) Chickpea Curry

5th November 2014

These days there are so many lifestyle diets to choose from, paleo, vegan, banting, vegetarian etc, how do you choose? We all want to be healthy and happy, but which one is best for you? The truth is I don’t know, and I suspect it may differ from person to person, but I would say this:

In western society we eat too much meat. I believe large scale farmed meat is unhealthy due to these animal’s diets, and because of the antibiotics and growth hormones they are given routinely..all of which we ingest when eating their meat..

Large scale livestock farmed animals live in inhumane living conditions, and FACT; large scale livestock farming is harming our environment.

So from that perspective I believe following a mostly plant based diet is best. Vegetables, fruits, beans & legumes provide the fibre, minerals & vitamins that are essential to our health, and there are plenty of sources of protein to choose from, plus it makes for really interesting food.

Continue Reading…

Lunch + Dinner Recipes

Best Overnight Bircher Muesli High carb plant based diet benefits

30th October 2014

I love mornings, it has something to do with new beginnings, coffee, and feeling rested. Mornings are magical. The best mornings are those where you make time to watch the sunrise, or you’re about to embark on a road trip, or you just slept well and feel super productive. Obviously I absolutely loathe them when I’ve gone to bed too late, drank too much delicious red wine the night before, or woke up in the middle of the night with a bout of insomnia.

I love carbs too (random, I know, yet strangely relevant to this blog post…please read on).

Why do I feel like this part of my identity is something to be ashamed off? I’m fairly certain Mr. Noakes would be displeased with me.

I could’nt for example live without potatoes, for me, they are the holy grail of comfort food. I’m sure I would fall into a deep, dark depression if I had to give them up

And rice…curry without rice would be like winning the lottery but not being allowed to spend the money….ever.. I feel sad just thinking about it.

How would I cope without my beloved morning oats porridge & muesli (nerd alert!)…and sourdough bread, I would rather lose a kidney then give them up, okay maybe not a kidney but you get my drift.

I think there should be a clear distinction between good carbs, and bad carbs; like refined, surgary foods, low fat food full of additives and highly proccesed foods…all parading as healthier alternitives. Not to mention store bought bread full of weird ingredients and human or animal hair disguised as ‘flour improver’. Yes, you read right and yes it is a good idea to start baking your own, or dropping subtle hints for a bread machine for christmas.

I believe good carbs are good for you…sweet potatoes, squash, oats & brown rice are among my favourites…and although I try and stay away from wheat I make a regular exception for sourdough bread (ideally made from unbleached non gmo flour) and moist chocolate cake (life is too short to live without it).

My point is I think we have lost our way when it comes to food. Warning: If you dont feel like a lecture skip this paragragh…Perhaps we should rethink our food philosophy. Should eating be about weightloss, or nourishment & balance? Maybe if we ate only whole natural foods we would become shiny beacons of health? It seem awfully radical to cut out whole food groups.

And speaking of balance, do we really need as much animal protien as we think we do?

It would certainly be kinder to the planet & livestock farm animals if we became vegetarians for at least half the week and only chose free range and organic meat. Here are 7 great reasons to eat mainly whole plant based foods.

I love cooking & eating good food. Interesting, healthy, yummy food. I am not a strict vegetarian…but dig vegetables and plant based foods. I suppose I am a bit of a hippie when it comes to food.

In a perfect world we would all have organic veggie garden’s, sprout seeds, bake our own sourdough bread and perhaps have a cow called Esmeralda….But I know this is unrealistic, our lives are far too busy and fast paced.

I say let’s just eat & live a little more slowly, cook from scratch using whole, natural organic or free range ingredients where possible, and strive towards body balance & harmony.

Since its spring, which for me embodies new beginnings, and since I have this love of mornings, the first recipe I am sharing is my Yoga Kitchen Bircher Muesli…celebrate spring and begin your day in the healthiest way possible….and remember, make time for a sunrise soon.

Bircher Meusli is traditionally made with raw oats, nuts and seeds that have been soaked overnight in either milk, water or a milk substitutes (like rice, soy or almond milk). Bircher Muesli is packed with nutrients and minerals like zinc, vitamin E, B vitamins, Omega 3, protien & fibre, and it will easily keep your hunger at bay until lunch. Soaking the muesli maximises the absorption of nutrients in your body. Cinnamon stabilises blood sugar levels and makes it even tastier

I like the following version that will serve 2 – 3:


2 cups of raw rolled oats (gluten free if you are celiac)

3/4 cup of seeds & nuts consisting of raw almonds, flax seeds, pumpkin seeds & sunflower seeds

3 x tablespoons of shredded coconut

1 x Pinch of ground cinnamon

(you can also add chia seeds for extra goodness)


Scoop your bircher muesli mix into a mason jar (that is a preserving glass jar) and pour in your choice of milk, water or milk substitute until the oats, seeds & nuts are covered to about 3cm above the surface of the muesli.

Stir and then put the lid on your jar and store it in the fridge overnight.

In the morning you can give it a stir and take it out to become room tempreture.

I like to add raw local honey, berries & sliced banana before eating


In my next post I will be exploring vegetarian sources of protien, the benefits of a more plant based diet and sharing a tasty vegan recipe crammed full of protien, until then, happy eating.

With love & gratitude