Browsing Tag

vegetarian

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

Spinach & Courgette Quinoa Cakes vegetarian protein powerhouse

26th March 2015

I adore veggie cakes or patties, this recipe is one of my favourites! It’s nutrionally complete, are chewy on the inside and crispy on the outside….heavenly. what’s more is that they are seriously good for you, proving your body with protein, fibre and greens…are you convinced yet? If not, make them and take a bite and your doubts will disapear 🙂

Ingredients:

  • 4 cups of pre-cooked quinoa
  • 2 free range or organic eggs
  • 2 cups of shredded spinach
  • 1 cup of shredded/grated courgettes
  • 1 teaspoon of ground pink salt
  • 250g of chilli popper flour mixture

Instructions:

  • Sautè the spinach and courgettes until half cooked and set aside to cool.
  • In a large mixing bowl combine all the other ingredients as well as the cooled veggies and mix well.
  • The mixture should be sticky and if its not then add some more chilli popper mixture.
  • Use your hands to shape the cakes and transfer them gently in a HOT coconut oiled pan (I used my ‘Green’ non stick pan)
  • Once in the pan gently compact and shape the sides and then put a lid on so that they cook evenly through, turn the heat down LOW now and let them cook for at least 5min on the 1st side until it is golden brown and crispy.
  • Then turn over and let them cook another 5min until golden brown, but take lid off for the 2nd side to keep the crispieness.

I like to serve these with a simple tomato and red onion salad.

If you want to make these Gluten Free use chickpea (chana) or pea flour with a pinch of cumin and cayene pepper (instead of chilli popper flour).

Happy cooking, with ♡ from the yoga kitchen

Wellness + Nutrition

food my kids love to eat meal ideas and food rules for kids

29th January 2015

My kids love vegetarian and vegan food. They were born bean and lentil lovers…wait no, I suppose it may have to do with the amount of beans and lentils I feed them. They also love fermented foods, fruit and vegetables, mild curries, tofu, olives, tempeh, asian food, sushi, sourdough bread and anything with oats in it.

Most kids just learn to love the food you cook them and let’s face it, if they are hungry enough they will eat with gusto anything you wish to feed them. I am a great believer in my kids not eating anything for at least two hours before dinner. And if I want my girls to eat well it is imperitive that they stay away from sweet treats and junkfood. Unfortunately there are days that they don’t eat so well, but I feel that as long as they eat healthy most days it’s all good. I have also discovered that involving them in the preperation of a meal get’s them excited for it and makes them feel really good about themselves.

Here are some of my little folk’s favourites.

  • Bean ‘chilli’ with rice not burny, just flavourful.
  • Homemade pesto with pasta
  • Lentil dahl
  • Homemade pizza with, spinach, red onion and gorgonzola (we use eureka mills flour)
  • Homemade summer veggie rolls with kimchi and peanut sauce
  • Bean burgers
  • Falafels and hummus
  • Roast vegetables with quinoa and pesto
  • “Red” homemade roasted tomato sauce with spaggetti
  • Marmite and butter spaggetti with grated white cheddar ( you mean you  have’nt tried it…quite delicious when lazy)
  • French toast with good bread (a sunday night favourite)
  • Asian flavoured vegetable stirfry with rice and tofu.
  • Eggs in all it’s manifistations (scrambled, boiled or fried with either tomato sauce, bovril, cheese or butter complimenting them)
  • Fruit salad that they help make (their job’s are ussually to chop the banana & squeeze over a halved orange at the end)
  • Greek yogurt with homemade granola
  • Anything else that involves chickpeas & beans (one of my little one’s first words was ‘bean!’)
  • Baked potatoes + white cheddar cheese and/ or coleslaw
  • Potato & vegetable pakoras
  • For snacking & treats: nuts, hummus + carrots, roasted chickpeas, sliced bananas with nut butters, greek yogurt + raw honey, smoothies, good corn chips with guaqemole, avo chocolate mouse, rice cakes with butter, honey or marmite.

These are my food rules for children.

– Kid’s food should be easy to eat (chop or shred vegetables finely), as well as fun to eat (the messier the better).

– Kid’s should be hungry at meal times

– They should help prepare meals and sometimes get to choose what will be for dinner (just give them a choice between two options)

– They don’t have to finish everything on their plate, but they also can’t have anything other than what was on offer at dinner….if they feel hungry later they have to eat some more of what was for dinner/lunch (credit to my sister in law for this one).

– Don’t underestimate their palatte’s tolerance for strong flavour’s, and introduce your favourite food’s early, the last thing I feel like doing is cooking two different meals every night.

– If they dont like vegetables chop and shred them finely and hide them in the sauce.

– Kids love assembling their own food; stuffed pitta, veggie burger, salad, veggies + quinoa etc, food that requires a couple of healthy dips.

Lastly some more sand in your eye; I am sharing some of my girl’s best snacks…just in case you havent tried any of these, sliced banana with peanut butter, rice cakes with a nut butter or tahini, hummus + raw carrots, olives, fruit smoothies and nuts.

Happy cooking with your mini’s, with ♡, the yoga kitchen

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