Recipes

Butternut Squash, Chickpea & Spinach Curry

Here’s another handy tip that works great for this curry recipe. I just discovered it recently purely through curiosity in the kitchen – you can crush ginger in a garlic crusher… no really it works like a dream and then you get that fresh zingy flavour with so much less effort 🙂

I was really kindly given a copy of Happy Vegan by Fearne Cotton by a lovely lady in my classes and this is 100% inspired by her recipes… mixing chopped tomatoes and coconut milk has been a total revelation for me!

Ingredients:

½ a medium butternut squash

1 small onion

250g frozen chopped spinach

1 tin chickpeas

1 tin chopped tomatoes

1 tin coconut milk

2 teaspoon garam masala

2 teaspoon cumin

2 teaspoon turmeric

1 red chilli

2 gloves of crushed garlic

1 thumb sized piece of crushed ginger

1 teaspoon miso paste

Dash of soy sauce

1 veggie stock cube (Knorr is vegan… apparently some aren’t)

Veg oil for frying

Method:

  1. Peel the squash and dice it into 2cm chunks. Roast in a tray with some oil and salt for 20 -30 minutes until soft with some caramelisation on the edges, stirring about half way through.
  2. Microwave the frozen spinach for 5 minutes and drain of excess water.
  3. While the squash cooks dice the onion finely and fry with cumin, turmeric, garlic and ginger until the spices are fragrant and the onion is soft. Chop the chilli into small pieces and add the mixture. Add the miso paste.
  4. Drain the chickpeas and add them to the pan. Fry for a further minute or two.
  5. Add the tin of chopped tomatoes and the tin of coconut milk. Bring the boil
  6. When boiling break up and add the stock cube, then stir through.
  7. Bring the heat down and keep the curry simmering
  8. Add the dash of soy sauce.
  9. When the squash is ready add it to the mixture and stir through
  10. Serve with naan bread or rice… and perhaps a dollop of yoghurt (soy if you want to keep it vegan).

 

Recipes

Spicy Mango and Noodle Salad

Everything in this is raw apart from the noodles and it has so much TASTE! Just 20 minutes prep time… the perfect midweek dinner.

 

Ingredients:

1 large mango

1/2 red pepper

1/2 orange pepper

1/2 red onion

1 chunk of cucumber

100g mange tout

100g sugar snaps

1 big red chilli

1 spring onion

1 handful of cashews

1 small bunch of coriander

2 tablespoon of rice wine vinegar

1 tablespoon white wine vinegar

1 chunk of ginger

2 limes juiced

2 nests of vegan/vegetarian noodles depending on preference

 

 

Method:

  1. chop red onion, peppers, cucumber and mango into long strips. Cut mange tout and sugar snaps in half. Place all in a bowl.
  2. Cover the chopped veg with the juice of 2 limes, and the vinegar.
  3. Boil the noodles till soft and allow to cool.
  4. Chop the spring onion and cashews roughly. Chop the ginger and chilli finely. Chop the coriander roughly.
  5. Add the ginger, coriander and chilli to the veg mix.
  6. Combine the noodles and the veg mix.
  7. Serve in bowls covered with spring onion and cashew!Mango salad
Yoga blog

Two Yoga Breathing Techniques (Pranayama) to Calm and Cool the Mind

NB: If Sukhasana (crossed legged position) is uncomfortable, you can sit on a chair, bring the legs out in front of you or make any other adjustments so that you are comfortable

 

  1. Nadi Shodhana (Alternate Nostril Breathing)

How to:

Sit in Sukhasana (crossed legged position). Keep the spine long, shoulders back and down. Close the eyes or soften your gaze. To perform Nadi Shodhana bring your left hand to rest on the left knee. Form Vishnu Mudra (pictured below) with your right hand by tucking your little finger under you ring finger and then bringing your middle and first fingers down to the base of your thumb. Then bringing the right hand up to the face use the thumb to close off your right nostril and inhale through the left. Then open the right nostril and close the left. Exhale through the right. Close off the left nostril and inhale through the right. Close off the right nostril and exhale through the left. Inhale through the left, close it off and exhale through the right. Repeat this.

Benefits:

Nadi Shodhana cleanses the body, focuses the mind and energizes the body.

Vishnu Mudra:

Vishnu Mudra

 

  1. Sitkari Breathing

How to:

Sit tall in Sukhasana (crossed legs) with a long spine. Slightly part your lips and have your tongue just behind your teeth. Inhale drawing the breath along your tongue and as you do this lift your chin slightly. Close your mouth. Exhale out through your nose. Try to get the inhale to a count of four and the exhale to a count of eight.

Benefits:

Sitkari is a cooling breath which will reduce body temperature, alleviate stress and can help with insomnia.

 

Recipes

Goat’s Cheese & Roasted Veg Salad

Now the sun is out why not try this lovely summery salad. Perfect for eating outside with a glass of wine.

Serves 4

Ingredients:

125g soft goat’s cheese

1 yellow courgette (green will work too!)

1 red pepper

1 red onion

1/4 of an ice-berg lettuce

10-20 plum tomatoes

1 chunk of cucumber

2 steamed beetroots

2 tablespoon of caramelised red onion chutney

1 teaspoon of oil

Salt & Pepper

Salad dressing of your choice

Method:

  1. Chop up the courgette, onion and pepper. Place them on a baking tray and mix through the oil. Roast at 180 degrees C for 30-35 minutes.
  2. Chop up the lettuce and place it into bowls. Also chop the cucumber, tomatoes and beetroots and add them to the bowl.
  3. Drizzle with your choice of dressing (or just a little olive oil and a splash of balsamic vinegar).
  4. Add the roasted vegetables when they’re ready (I like to add them warm).
  5. Dot the goat’s cheese around the bowl and then add small patches of caramelised onion chutney.
  6. Enjoy!

 

 

Recipes

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!