Browsing Tag

vegan

Lunch + Dinner Recipes

New Year’s Lentil & Potato Bake Plant-Based Gut Healthy Meals

1st January 2019

This recipe was inspired by my friend Monica after she described this yummy lentil & potato bake she makes….I still intend to get her recipe (and hopefully share it with you guys) but for now here is my version:

Ingredients:

  • organic waxy potatoes, scrubbed, pealed and then sliced thinly
  • overnight soaked brown lentils (rinse them well of the soaking water, and then par-cook them in a salted water)
  • 1 x tin of tomatoes
  • 2 teaspoon of ground coriander
  • 1/2 teaspoon of allspice
  • 2 cloves of fresh garlic, grated or crush
  • 1/4 cup of sun-dried onion flakes
  • 1 kallo vegetable stock cube
  • 1 cup of water

Method:

  • once the lentils are par cooked (half cooked), add them to a large cast iron saucepan, or pot, then sauté them along with a drizzle of macadamia oil along with the garlic and spices, for about 5 minutes.
  • Next add the chopped tomatoes, crumbled stock cube, water, salt to taste and sun-dried onions and allow this mixture to simmer for 30 min (without the lid) on low heat.
  • Then add the sliced potatoes on top of this lentil ‘stew’ in a more or less single, but overlapping layer, add a bit of salt and pepper to taste and pop it in a pre-heated oven for another 30 min.
  • Serve with a salad and some greens of your choice.

Happy cooking and wishing you radiant health ahead in 2019

Lunch + Dinner Recipes

Buddha Bowl Crushes & a Sexy Turmeric Dressing Sexy Yoga Kitchen Lunch Box Ideas

7th December 2016

I am currently finding Buddha Bowls so sexy. Their ingredients can be prepared over a lazy Sunday, stored in the fridge and then leisurely packed into your lunch box….sure to cause immense envy among co-workers and friends.

Here are a few Buddha Bowl staples in my kitchen that will hopefully inspire you to start creating your own.

  • Hummus
  • Roasted Veggies (red onions, red pepper, fennel, cubed or wedges of butternut, courgettes, roasted cauliflower etc)
  • Micro- leaves (much higher in nutrients and so gorgeous too)
  • Thai Slaw (Shred some red & white cabbage & carrots ahead, dressing them just before serving)
  • Cultured Veggies (no fridge is complete with out some sauerkraut or kimchi)
  • Corn Chips (Natures Choice does a lovely NON GMO version)
  • Quinoa (Cook ahead and freeze in small portions)
  • Mexican Black Bean Salad
  • Boiled Eggs (the ultimate & complete retro packed lunch-food)
  • Roasted Sweet Potato Medallions (I use the Jewel variety and leave the skin on – slicing them into 6mm thick medallions)
  • Avocados (obviously)

Preparing some super-food sauces ahead like my Turmeric & Tahini dressing makes throwing these Buddha Bowls together even more effortless:

Turmeric & Tahini Dressing

  • 1 tablespoon of ground turmeric
  • 3 tablespoons of tahini paste
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of pink salt
  • 1 clove of garlic, freshly crushed
  • 50 ml of filtered water

Add all the above to a jar, seal tightly with it’s lid and simply shake until you have smooth emulsion. You end up with this gorgeous bright yellow (happy colour) creamy dressing that has huge health benefits.

 Happy trowing pre-prepping and showing off your fabulous bowls.

As always, with love, and in dedication to your best health,

Marlien xx

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 ♡

Recipe Videos, Salad

Nachos Chip Salad (Video) Video recipe tutorial

14th November 2016

Hi Guys, now you can follow me on youtube for video recipe tutorials. Here is my first one featuring the yummy and super easy Nachos Chip Salad from my recipe book The Yoga Kitchen – 100 Easy Superfood Recipes