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yoga-kitchen

sweets, Wellness + Nutrition

Buckwheat Flour Banana Loaf Benefits of Buckwheat

1st April 2020

Hi everyone

I hope you guys are all staying safe and healthy during the very scary and uncertain times we are globally living through. Apparently too many of us has been posting recipes for Banana Loaf (according to some :)) – I have decided to go ahead share mine anyway as its a lovely gluten & wheat free version. And as always easy.

Buckwheat may sound like a wheat related flour, but in fact its entirely unrelated to wheat, its gluten-free and in fact classed as a pseudo seed. But it makes for a great wheat flour substitute and its very easy to get hold of from your local supermarket (in the health-food section), or a nearby health store. Should you however struggle to find buckwheat flour – buy whole buckwheat and turn it into ultra fresh flour in your food processor.

You can substitute the buckwheat flour for ordinary flour off offcourse, or any other wheat flour alternative of your choice – I use bicarbonate of soda as my raising agent – so just check whether your flour is self raising- in which case you can omit the bicarb.

Here is why buckwheat is good for you:Buckwheat is mainly composed of carbs. It also boasts a good amount of fiber and resistant starch, which may improve colon health. What’s more, it offers small amounts of high-quality protein.

The most abundant minerals in common buckwheat are;

  • Manganese. Found in high amounts in whole grains, manganese is essential for healthy metabolism, growth, development, and your body’s antioxidant defenses.
  • Copper. Often lacking in the Western diet, copper is an essential trace element that may benefit heart health when eaten in small amounts.
  • Magnesium. When present in sufficient amounts in your diet, this essential mineral may lower your risk of various chronic conditions, such as type 2 diabetes and heart disease.
  • Iron. Deficiency in this important mineral leads to anemia, a condition characterized by reduced oxygen-carrying capacity of your blood.
  • Phosphorus. This mineral plays an essential role in the growth and maintenance of body tissues.

Ingredients:

2 large (or 3 small) very ripe bananas
3/4 cup of (buckwheat) flour
2 eggs
1 heaped tablespoon of ground flaxseeds
1/2 cup of crushed walnuts
1/2 cup of live full fat yoghurt or buttermilk
1/4 cup of macadamia nut oil or melted butter (avocado oil will also do)
1 heaped teaspoon of bicarb
1 teaspoon of fine sea salt or pink salt

Pre-heat your oven to 170 degrees Celsius
I make things simple by adding the bananas, eggs, yoghurt, oil, flaxseed powder sugar & salt to the mixing bowl and just whizz it all together with my hand blender.
Once smooth I add the flour and bicarb and walnuts and then mix it well.

Pour it into a greased small bread tin and pop it in the oven for 30 min. Test with a fork or pin and should it come out clean you can take it out to cool – otherwise give it a few more minutes.

Serve with butter, ghee and a lovely cup of tea 😊

Happy baking – and hang in there everyone.

Wellness + Nutrition

Green Soup Gut Healthy Meals

19th January 2020

This soup is truly delicious and satisfying. It has a total of 5 veggies and paired with the cold pressed olive oil it won’t leave you hungry. My kids loved it and I loved that they were eating their greens. Truly a nourishing and gut healthy meal.

Ingredients:

1 head of broccoli (or 2 cups of frozen broccoli florets

2 medium- to large courgette’s

2 medium red onions, chopped roughly

2 cups of baby spinach

3 medium potatoes

2 cloves of fresh garlic, coarsely chopped

½ teasopoon of dried origanum

1 cube of Kallo mushroom stock

1 tablespoon of ghee or butter

1 heaped teaspoon of chicken stock powder or vegetable stock powder

1 liter of filtered water

1 heaped teaspoon of course sea salt

Juice of 1 small lemon

**Garnish with: Generous drizzles of cold pressed olive oil, finely grated pecorino cheese & freshly ground black pepper to taste

Instructions:

Heat a deep soup pot and add the ghee/ butter onions, potatoes, garlic and courgette’s – and sauté for at least 5 minutes.

Then season with the salt and add all the other ingredients apart from the spinach & broccoli and allow to simmer on medium heat for 20 minutes.

Next add the broccoli & spinach and allow to simmer for a further 7 minutes or so before removing the pot from the heat and using a stick blender to transform it into a silky smooth green soup.

Happy Cooking,

Love, Marlien xx

 

Lunch + Dinner Recipes, Wellness + Nutrition

Nourishing Risotto Vegan Supper Recipe

27th December 2019

This Vegan Risotto is pure umami, and can be 100% gluten free if you only use buckwheat. I used both barley and buckwheat and the texture was delightfully chewy and the flavour delicately moreish.

Did you know the buckwheat is actually a seed and not related to wheat at all, and as mentioned above entirely gluten-free. In addition its packed with the amino acids; lysine and arginine, both which has wonderful benefits such as reducing anxiety and lowering the stress hormone, cortisol, increases collagen production, and can also help lower the risk getting cold sore breakouts if you are prone to them.

Shiitake mushrooms is a superfood of note, compounds of this mushroom may help fight cancer, boost immunity and support heart health.

Not to mention all the wonderful fibre this meal offers for your gut microbes. So this one is a winner for your taste buds as well your health. So without further ado, the recipe:

Nourishing (vegan) Risotto

Serves 3-4

Ingredients:

  • 1/2 cup of pearled barley
  • 1/2 cup of hulled buckwheat
  • 2 cups of liquid in a stock form – used Kallo mushroom stock
  • 3 medium carrots, peeled and diced
  • 1/4 cup of sun-dried onions
  • 1/4 cup of dried shiitake mushrooms, chopped into small pieces
  • 1 teaspoon of ground coriander
  • 1/4 cup of nutritional yeast
  • 1 teaspoon or more sea salt (to taste)
  • the juice of 1/2 a lemon
  • 1/4 of cold pressed olive oil

Method

  1. Soak the buckwheat and barley for 5 hours, then drain and rinse well.
  2. Now add the pre-soaked and drained buckwheat and barley to a pot, along with all the other ingredients and bring it to a simmer, stirring frequently and adding more liquid if needed.
  3. Allow it to simmer for at least 40 minutes – then take it off the heat and let it cool for a few minutes and then add the olive oil and stir through, and then serve with some diced spring onion and lots of ground black pepper.

Easy peasy!

Happy cooking and nourishing 🙂

In dedication to your radiant health

Marlien x

 

 

 

 

Lunch + Dinner Recipes

Spiritfest Cauli, Pea & Tempheh Coconut ‘Mess’ JOYFUL RETREAT FOOD

13th November 2019

This year is speeding to an end, and inevitably one starts looking forward to cool things happening in the year ahead…. 2020.

I am so looking forward yo my Joyful Retreat next year as well as SPIRITFEST at our beautiful guest farm; Somerset Gift.

So in anticipation of a awesome 2020 ahead, I am sharing this recipe for a ‘delicious plant-based mess’  – one of the dishes I will be serving for supper at my SpiritFest food-stall – yes! I am excited to be one of the food vendors. Book your tickets here; Spritfest website.

Im delighted to share this yummy and nourishing recipe with you guys which features on of my most favourite and delicious plant based proteins; Tempheh from Tabu Foods

Without further ado, here is this ridiculously easy vegetable and Tempheh ‘mess’ recipe…because ‘the magic is in the mess”.

Ingredients:

  • 1 cup of frozen BABY peas
  • 200g of tempheh, sliced into cubes
  • 1 head of coailflower, cut into small florets
  • 1 cup of coconut cream
  • 1 cup of spinach
  • 2 bunches of spring onions, finely sliced
  • herbs & spices: 1 heaped teaspoon of turmeric, 1 teaspoon of paprika, 1 /2 teaspoon of sumac, 1 teaspoon of coriander, 1 teaspoon of dried thyme
  • 1 tablespoon of coconut oil
  • sea salt & cayenne pepper to taste

Now simply sautés the spring onion, cauliflower, spinach & tempheh in a large and deep saucepan for about 15 minutes on low heat, seasoning with salt

Next add the coconut cream and all the herbs, spices and frozen peas, season with salt and allow simmering for 15-20 minutes on low heat before serving.

Viola, its as easy as that.

Hoping to see you at Spiritfest, and in the meantime I wish you an abundance radiant health and happiness

Marlien xx

 

 

 

Wellness + Nutrition

Yoga Kitchen Workshops 2019 Yoga Kitchen Nutrition Workshops

28th January 2019

Are you tired all the time, do you struggle to lose weight and feel that you would like to invest in looking and feeling your best? Join one of my workshops this year to learn how and what to eat – and how enjoy the journey to your best health!

Announcing all my workshop dates for 2019, covering subjects like How to eat for natural and effortless weight loss and which foods & supplements to include for beautiful skin & boundless energy!

For dates & more info navigate to my events page http://www.yogakitchen.co.za/the-yoga-kitchens-events/