Browsing Tag

plant based diet

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Detox 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.

Salad

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.

Ingredients:

  • 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

 

Instructions:

  • 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.

Instructions:

  • 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

 

Lunch + Dinner Recipes

Delicious Chickpea Curry (Vegan) Chickpea Curry

5th November 2014

These days there are so many lifestyle diets to choose from, paleo, vegan, banting, vegetarian etc, how do you choose? We all want to be healthy and happy, but which one is best for you? The truth is I don’t know, and I suspect it may differ from person to person, but I would say this:

In western society we eat too much meat. I believe large scale farmed meat is unhealthy due to these animal’s diets, and because of the antibiotics and growth hormones they are given routinely..all of which we ingest when eating their meat..

Large scale livestock farmed animals live in inhumane living conditions, and FACT; large scale livestock farming is harming our environment.

So from that perspective I believe following a mostly plant based diet is best. Vegetables, fruits, beans & legumes provide the fibre, minerals & vitamins that are essential to our health, and there are plenty of sources of protein to choose from, plus it makes for really interesting food.

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