Browsing Tag


Wellness + Nutrition

dressed up mushrooms serve as a side dish or starter

18th May 2015

Dressed up roasted mushrooms are beautiful and delicious, serve them as a side dish or a starter. As per usual in the yoga kitchen, they were chosen because not only are they delicious, they are glutenfree, grainfree, dairyfree, nutrients-dense and very easy to make.

  • Salt & brush with a little oil – some medium sized portabello mushrooms
  • Roast them at 180 degree’s for approx 20- 30 minutes
  • Remove them and let them cool down for 5 minutes
  • Dress them with some of the following:
  • pesto of your choice & fresh tomato slices
  • tahini, avo & spring onions
  • red pepper harrisa & fresh coriander (cilantro)
  • Hummus & fresh tomato
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.


  • 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



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


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