Browsing Tag

paleo-friendly

Lunch + Dinner Recipes

“Butter Chicken” with Tofu “Butter Chicken” with Tofu

13th July 2021

“Butter Chicken” with Tofu

Serves 4

  • 1 large block of firm tofu (350-400g)
  • 1 onion, finely dived
  • 1 tablespoon of ginger, finely grated
  • 2 cloves of garlic, finely grated
  • 2 cups of plain full fat yoghurt
  • 4 tablespoons of tomato paste (or more for a deeper colour)
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin & coriander each
  • 1 tablespoon of garam masala (mild masala)
  • ½ teaspoon of ground fenugreek
  • 1 heaped teaspoon of sweet paprika
  • 3 tablespoons of butter
  • Pink or sea salt & black pepper to taste

Instructions

Sauté the onion until soft and golden, then add the tofu blocks, garlic, and ginger and gently sauté for another 5 minutes.

Now add all the spices and season with salt, sauteing for a further 5 minutes.

Lastly add the yoghurt and tomato paste, seasoning with salt to taste – stir through– and then turning the heat right down, allow the curry to slowly simmer for another 15-20 minutes.

Serve with quinoa, green baby peas and garnished with fresh coriander leaves.

Happy cooking

Marlien x

 

 

 

 

 

Salad, Wellness + Nutrition

Sunflower Seed Spread Vegan & Paleo Friendly

29th January 2020

If you are looking for a plant based/ dairy-free spread or simply a delicious dollop of good fats and fibre to add to salads you must try this recipe.

Before I dive straight into the recipe details, here is a few more reasons to incorporate sunflower seeds int your diet; Sunflower seeds are especially high in vitamin E and selenium. These function as antioxidants to protect your body’s cells against free radical damage, which plays a role in several chronic diseases.

Additionally, sunflower seeds are a good source of beneficial plant compounds, including phenolic acids and flavonoids — which also function as antioxidants  – read more on sunflower seed’s health benefits here 

Ingredients:

  • 1/2 cup of lightly toasted sunflower seeds
  • the juice of 1/2 a lemon
  • 1/3 cup of cold pressed olive oil, or macadamia oil
  • 1/4 cup of nutritional yeast flakes
  • a generous grinding of sea-salt

Simply add all the above ingredients to your blender and whizz until you have a smooth consistency.

Storage: it keeps in the fridge for 7 days.

 

Happy cooking & nourishment

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

 

 

 

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

Ingredients 

  • 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,

Marlien

Breakfast, Wellness + Nutrition

The Hideaway’s Sublime Muesli Gluten Free, Paleo & Vegan Friendly

24th November 2016

Many moon’s ago, I received a phone call from a lovely man called Stephan Young, requesting that I start teaching him and his fabulous wife, Jackie, yoga at their guest house: The Hideaway.

Since then my journey with the Hideaway has lead to our unique Retreats & Wellness Getaways.

When hosting retreats with Stephan and Jackie the term ‘working’ seems inapplicable. Their attention to detail and quality is legendary…and the thought has often occurred to me  mid-retreat ‘that I can simply turn up’, everything else get’s ‘magically’ done and dealt with.

Another awesome perk of hosting Yoga Kitchen Retreats at The Hideaway is that I get to enjoy having brunch cooked by Stephan and Jackie…and boy oh boy is it a feast. Jackie prepares grain free muffins, and grain free muesli , and Stephan cooks a magnificent hot breakfast to go with it, also gluten and dairy free.

But this blog post is all about Jackie’s muesli’s…long before her grain free Muesli Jackie was famous for her Hideaway Honey Muesli, they both are so good – I could have them for pudding. After much nagging Jackie has generously agreed to share her recipes here. Thank you Jackie!

Paleo Granola (Grain Free)

Prep Time:  10 mins

Cook Time:  30 mins

Total Time:  50 mins

Ingredients

2 cups raw walnuts

2 cups raw cashews

1 cup raw pumpkin seeds

1 cup unsweetened shredded coconut

1 cup dried cranberries

½ cup sunflower seeds

½ cup sesame seeds

½ cup linseeds

⅓ cup sunflower oil (or coconut oil if you prefer)

⅓ cup honey

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp salt

Instructions

Preheat the oven to 150°C.

Break the nuts into small pieces, place in a deep roasting tin and add the pumpkin seeds, shredded coconut, cranberries, sunflower seeds, sesame seeds and linseeds.

In a large jug, combine the sunflower oil, honey, vanilla extract, ground cinnamon and salt.  Mix well.

Pour the oil and honey mixture over the nut, seed and fruit mixture and stir well to make sure that all the ingredients are well coated.  Bake in the oven for 10 – 15 mins.

Remove the mixture from the oven and stir well.

Return the mixture to the oven and bake for a further 10 – 15 mins or until golden brown and crispy.

Remove the mixture from the oven and leave to cool for at least 10 mins before stirring to allow the nut clusters to develop.  (Use a spatula to get under the granola and release it from the bottom of the roasting tin).

Once the mixture is completely cool, store in an airtight container.

 

Hideaway Honey Muesli

Makes about 2 litres

Pre-heat oven to 140°C

Ingredients:

250g Bran Flakes

500g Tiger Oats – Old Fashioned large flakes (you can also get hold of a Gluten Free rolled oats from Health-Connections)

100g sesame seeds

100g linseeds

100g sunflower seeds

100g pumpkin seeds

½ cup honey

1 cup sunflower oil

250g pecan nuts (or alternative nuts of your choice)

Dried fruits/flaked coconut (optional) to taste

Instructions:

Mix the Bran Flakes, Tiger Oats and seeds together in a large, fairly deep, ovenproof tray.

Mix the honey and sunflower oil together in a large jug and heat in the microwave for 1 min.  Pour this mixture into the ovenproof tray and stir the dry ingredients carefully to ensure that they are well coated.

Bake the mixture in the oven for a total of 45 min at 140°C.  After each 15 min interval i.e. at the 15 min and 30 min point, remove the tray from the oven and stir the mixture again to aid the distribution of the honey and to ensure even baking of all the ingredients.

Remove the tray from the oven and allow the muesli to cool before adding the pecan nuts, dried fruits, flaked coconut and whatever else you fancy.  You will need to continue stirring the mixture often as it sticks very easily as it cools.

Cook’s notes: Store in an airtight container.  If it loses its crispy texture, place in oven for a few minutes to re-crisp. Serve both these muesli’s with some tahini and/or greek yogurt, you can add extra honey or maple syrup, but they are ‘sweet enough’ as they say.

So get cooking good looking, once you have experienced these muesli’s you will be converted.

In dedication to your glowing health

Marlien x