Browsing Tag

healthy-recipes

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto 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

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

Wellness + Nutrition

My Yoga Kitchen Pantry vegan-vegetarian-pantry-essentials

14th November 2014

Living on a farm means that sometimes you have to create, or shall I say improvise, a meal from what’s left in your pantry as it’s just too far to go into town for a couple of things you need for your supper or lunch. Which makes it important to have a well stocked one. This is my day to day yoga kitchen pantry/ store cupboard essentials. Some are real “cheats” that can be life savers. I hope you find some inspiration in it.

Grains, legumes, seeds & nuts:

Herbs & Spices and stocks:

  • Mixed dried herbs
  • Thyme
  • Rosemary
  • Dill
  • Ground spices:
  • Coriander
  • Cumin
  • Turmeric
  • Paprika
  • Ground ginger
  • Cayene pepper
  • Mustard powder
  • Robertson’s Mixed Spice
  • Robertson’s mild curry masala
  • Pink Himalayen salt  from Nature’s Choice
  • Whole spices:
  • Cumin seeds
  • Pepper corns
  • Mustard seeds
  • Cloves
  • Bay leaves
  • Curry leaves
  • Green cardamon
  • Star anise
  • Chilli flakes
  • Fresh ginger and Garlic
  • Pink himalayen salt – I use Natures Choice
  • Veggie & Chicken stock – I use Health Connection for veggie stock, it’s yeast and gluten free, & Ina Paarman for chicken stock
  • Brewers Yeast Powder – I use it for soups & sauces, or to sprinkle over popcorn, its a great source of B vitamins. I use Natures Choice Brewers Yeast.

Oil’s & vinegar’s, sauces and paste’s:

  • Cold pressed coconut oil for frying
  • Cold pressed olive oil for salads & for dressing pasta’s right before serving
  • Cold pressed Toasted Sesame oil for dressing Asian dishes right before serving
  • Balsamic vinegar for salads & sauces
  • Red wine vinegar for salads/ sauces
  • Tahini paste
  • Thai red curry paste
  • Raw apple cider vinegar for salads (I use Natures Choice Raw ACV …full of enzymes and if it is raw it has tons of other benefits)
  • Smooth peanut butter
  • Teriaki sauce
  • Tamari sauce

Other:

  • Coconut milk or coconut cream
  • Longlife almond, cow or rice milk
  • Cornflour / Mezina
  • Eureka unbleached bread and cake flour
  • Bicarb / baking soda
  • Tinned tomatoes & bottled pasata
  • Penne, linguine & spagetti dried pasta (glutenfree or ordinary)
  • Smash (don’t judge me), or dehydrated potato flour.
  • Chickpea flour, from Nature’s Choice

With the above essentials you can easily throw a few meals together without a visit to the supermarket, a dahl, simple tomato and / or herb pasta, or perhaps a asian rice dish with whatever veggies you have available…actually the possibilities are endless…and lots of baking projects to keep the kids busy on a rainy afternoon.

Happy cooking, with ♡ from the yoga kitchen