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Wellness + Nutrition

Feel Like a “FOODporn” star || Marlien Wright || The Yoga Kitchen

22nd February 2017

As I approach 40 (it’s a slippery slope, but I can feel the wind in my hair). I have learned that feeling good about yourself has nothing to do with clothes, make-up, money, age etc.

It is about feeling strong and healthy, and once that happens your confidence goes to the next level, and that is what feeling sexy and good about yourself is all about.

In order to get to the ‘strong and healthy’ you, there are no shortcuts, you have to consciously choose healthy food and exercise over their unhealthy counterparts, and it has to happen consistently. But how do we make those changes to our diet that will get us there, often the mere thought of change is terrifying and exhausting.

The art of eating well is a well-documented, and a much discussed subject, yet we all seem to struggle with implementing a healthy lifestyle despite the wealth of information available to us on the subject.

There are perhaps just too many schools of thought when it comes to the ultimate ‘diet’, it’s not only confusing, but makes us feel inadequate and overwhelmed.

What is the ultimate ‘diet’? The answer to that lies not in this article, but in your own inherent body-intelligence, willingness to listen and learn from our body’s messages and equally depends on your lifestyle, blood type and many other factors.

My belief is that every individual has a unique optimal diet that can only be determined through conscious eating and living, but often this journey to your own unique and sustainable lifestyle diet can be intimidating and confusing.

With guidance and support, we do much better to start, and stay on our personal path to your best health and that is where the real value of a Personalised Reboot lies.

Not only will your unique lifestyle be taken into consideration, but also your health issues, goals and food preferences, in order to make it as easy as possible to stick to your plan. You also receive daily support and encouragement, especially when you have fallen off the wagon. Often we are about to break through the mental and habit barrier, but when we are struggling at it alone we give up before we get to the other side. With support and encouragement it is so much easier to keep going.

Once you have embarked on a journey to your best health with support and guidance, a subtle shift happens, it becomes easy and sustainable to make daily choices that will promote your own personal recipe to radiant health.

My mission is to be a partner in that journey, and to witness that beautiful, and very rewarding leap my clients make to glowing health.  Sign up now for your Personalised Yoga Kitchen Reboot and become a food-porn-star in 2017


Thank you for reading.

In dedication to your radiant health,



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Breakfast, Wellness + Nutrition

Breaking the bread myth Health Benefits Sourdough made from Bio Flour

22nd February 2017

Why has bread, made from wheat flour, been a staple food in Western society for hundreds of years, but suddenly we are all wheat/ gluten intolerant.

What’s changed? The simple answer is; everything. In my opinion one cannot compare a loaf of true sourdough bread made from bio flour, with a store bought loaf of bread. It’s like comparing margarine & butter, margarine is basically one molecule away from plastic (and tastes precisely like plastic should you make it into a soft fatty kind of weird substance). Butter (made from grass-fed cow’s milk) on the other hand is a fabulous natural food with real health benefits and a sublime taste. Its sacrilege to put butter and real bio sourdough bread in the same camp as these products masquerading as food fit for human consumption.

At this stage you are thinking I am one of those radical, fanatical health nuts, or just a hippy/ slash attention seeking scare monger etc. But if you are one of those suffering with wheat/ gluten issues, then perhaps read on.

To explain how everything about bread and wheat has changed, let me sum it up in a nutshell;

First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought +  blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results). Put another way:

We have mutant seeds, grown in synthetic soil, bathed in chemicals. They’re deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

If all of this alarms you, the simple and obvious prescription is “don’t eat wheat”. Hence the gluten-free craze. But, for most of us, there is an alternative solution: don’t eat industrial flour made with modern wheat.”

Do beware of glutenfree products made with other refined flours that are just as   as unhealthfull as refined wheat flour.

The answer for me is buying Eureka Mills Flour which is a NON GMO, stone ground and unbleached flour, crammed full of the excellent nutrition wheat has to offer.

Then there is the other really important question one has to ask about bread; is it a loaf of Sourdough or has it been made with instant Yeast; choosing true sourdough made from bio flour (stone-ground and unbleached off course) has the added benefit of being yeast free. Yeast causes havoc in our digestive system and is to be avoided. Sourdough on the other hand only contains flour and water which has naturally fermented to become the raising agent. And it gets better, during the sourdough raising and baking process the gluten content in bread is broken down…it is a win-win situation.

Really what it all bakes down to is making a choice between a real food and a fake food with no nutritional benefits. Yes, off course baking a sourdough doesn’t sit in everyone’s pants, artesian baking is an art form…but these days most towns and cities have lovely bakeries that use bio flour and uses the sourdough method. Bread freezes well, so perhaps buy a few loaves at once, slice them and then store them in the freezer. A few frozen slices can easily be retrieved and then toasted to serve wiyh with a soup or salad for lunch.

If you can’t (or won’t) bake, or get hold of a bio-flour sourdough loaf, then the next best thing is investing in a good bread machine. Using Bio flour and cutting out all the other unnecessary and scary ingredients found in store bought bread means the only ‘nasty’ your body will have to deal with, is instant yeast, (and you can even replace that with Bicarbonate of Soda in some bread recipes), when weighing up the evil’s of a store bought bread in comparison to such a bread machine produced loaf, it win’s hands down.

Bio-Flour from Eureka Mills is available from most supermarkets these days, I like to support awesome independent local shop’s, like The Country Butcher in Swellendam, who not only stock’s Eureka Mills Flour (and lots of other fabulous goods), but uses it to bake the most sublime Ciabatta’s daily. Find a similar store near you and make a point in visiting it weekly, you will be ticking more than one box.

Bread (even a heavenly bio-flour sourdough loaf) certainly should not be eaten with every meal, but can definitely be indulged in a couple of times a week, once again it comes down to quality above quantity.

Breaking the bread should become a celebration an a conscious choice. Balance, choice and knowledge gives you the power to heal your body.

In dedication to your best health,


PS, this article is by no means applicable to anyone suffering from the very real and devastating condition of Celiac’s Disease.


Lunch + Dinner Recipes, Salad

Roasted Cauliflower & Sweet Potato Salad Roasted vegetable salad

21st February 2017

The last couple of Summer months remain and there is still time to indulge in salads packed with nutrients, fiber and enzymes.

Two of my favourite vegetables to roast are Jewel (orange fleshed) sweet potatoes and cauliflower. In fact since I discovered roasted cauliflower I am convinced it is the only way to cook them.

Serves 2


  • 2 medium Jewel sweet potatoes
  • 1 small head of cauliflower
  • 1 small head of butter lettuce, or a small bag of mixed baby leaves
  • 1 disc of feta cheese
  • 1/4 cup of sundried onions
  • Pink salt
  • 1 teaspoon of ground cumin
  • Dusting of ground cinnamon
  • Cold pressed olive oil
  • Fresh lemon juice/ or balsamic reduction

Simply scrub the sweet potatoes well and leaving the skin on slice them lenghtways, approximately 1cm thick.

Then slice the cauliflower in 1 cm thick pieces and roast tgem at 180 degrees celcius in some coconut oil for 40 minutes.

I seasoned my veg with pink salt, ground cumin and a smidgen of ground cinnamon, but you can add turmeric and ground coriander too.

Then simply arrange them prettily over some mixed leaves, sprinkle over some sun-dried onions (available ready-made from most supermarkets) and a bit of crumbled feta cheese.

Dress with olive oil and balsamic reduction.

Seriously delicious and easy.

With love and in dedication to your best health,


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

Lunch + Dinner Recipes

Vegan Bologhnaise vegan bologhnaise

13th November 2015

This is perfect choice for meatless monday, and no-one will even notice this is vegan.

Serves 6 to 8


  • 6 large ripe tomatoes
  • 4 large portabello mushrooms
  • 3 cloves of garlic
  • 1 teaspoon of coconut oil
  • 1 large brown/ yellow onion
  • 1 teaspoon of ground coriander
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of dried thyme
  • 1 tablespoon of vegetable stock powder
  • Pink salt and black pepper to taste
  • 50ml of cold pressed olive oil (drizzle before serving)


Saute the onions in the coconut oil, until they are soft and translucent. Then add the crushed garlic, spices and herbs and saute a for a further 3 minutes.

Now add the grated mushrooms, chopped tomatoes and salt + pepper. Stir through and place the lid on the saucepan and let it simmer over low heat for 15minutes, then remove the lid and let it simmer for a further 15minutes.

Serve it over some good cooked linguine, or spaghetti, or gluten free pasta of your choice. After adding the sauce to the pasta drizzle generously with olive oil, and sprinkle with some nutritional yeast flakes.