For those of you who missed it, I held a Full Day Yoga Retreat over the weekend.
It was an amazing day full of yoga, meditation, great company and amazing food!
The day was certainly more than just about good food, but when it came to morning tea and lunch, the focus was satisfaction and flavour in meals made from real, nourishing wholefoods. Nothing processed and everything homemade by yours truly.
There were a few favourite items on the menu which a lot of you requested recipes for, and as this day was all about equipping you with skills to implement in your day-to-day lives, I’d thought i’d share these easy recipes! (Seriously- If I can do this YOU can do this. I’m certainly no Martha Stewart)
*Note: I’m a cook/make to taste kinda gal. So although there’s steps and measurements in these recipes, I always add or ease up on certain ingredients. Go with what works for you, have fun with it.
You can’t beat a beetroot! Beets are a source of antioxidants (betaine), manganese, folate, Vitamin B2 and potassium.
Chickpeas are a great source of protein, carbohydrates, and fiber. Combine the two plus some other delicious additives and you got yourself a hot pink paste perfect for dipping veggie sticks in, slathering onto pitta bread, or dolloping into a nourish bowl.
1/2 a large beetroot (or two small whole beetroots)
1 can of cooked chickpeas
2 Tablespoons Minced Garlic
2 Large lemons (both for juice, use one whole lemon’s rind)
2 Heaped tablespoons of Tahini Paste
Salt & Pepper to taste
1-2 teaspoons Olive Oil
This recipe is very much to taste. Add more lemon juice/rind or more garlic depending on which way you want the flavour to go!
1. Roast the beetroot in the oven
2. Peel the skin off once cool (wear gloves to avoid stained hands!) and cut into quarters. Blend the beetroot up in either a high quality blender or food processor until there’s only small pieces.
3. Add to the blender/food processor all the other ingredients except the olive oil.
4. Drizzle in the olive oil as the hummus is blending together.
5. Taste test and if needed add more salt & pepper, or olive oil to make it smoother, or garlic for that extra kick.
6. Store in the fridge- will keep for up to a week!
Dreamy Tahini Sauce
One of my absolute favourite condiments to make and have ready in the fridge is a Lemon Tahini Dressing. I drizzle it on salads, nourish bowls or even mix it through pasta dishes. What’s an added bonus is this recipe is totally vegan! It’s simple, quick and easy, low in saturated-fats and refined oils, supports heart health, AND tastes AMAZING!
1 Jar of Hulled Tahini Paste
1-2 Large Lemons for juice and rind
1-2 Tablespoons of minced garlic
1-2 Teaspoons of honey or maple syrup (optional for sweetness)
Sea salt or himalayan salt (salt balances out the bitter tahini taste)
Either Blend in a blender or food processor, or whisk it all together.
I find it’s softer, smoother and creamier if blended well.
1. Blend all ingredients together and adjust by adding either lemon, garlic, sweetness or salt and pepper.
2. Once it’s all blended well, start adding little parts of the cold water in until you reach a consistency that suits.
3. Keep in a sealed jar in the fridge for 3-5 days. Once refrigerated, your Tahini Lemon Sauce might become thick so just add a little water and stir well before serving.
Banana & Date Loaf OR Pumpkin, Pecan & Date Loaf
A new-found morning tea favourite with a strange (but delicious) twist on a crumbly top. On the day of the retreat we had both flavours on offer, but the recipe works well for both! We also had a Gluten Free version made with almond meal for one of our participants. This recipe works as either bread/loaves or muffins!
Refined sugar-free, this morning tea treat has a crunchy surprise of added crumbled rice cakes. Serve with ricotta or coconut yoghurt, or a slice all by itself.
1 Cup mashed pumpkin (or banana)
3/4 Cup Coconut Cream
1/2 Cup Coconut Sugar
2 tsp Vanilla extract (or honey/maple syrup)
2 Cups of wholemeal SF flour (GF alternative is almond meal)
1 Tsp baking soda
2 Tsp Cinnamon
Pinch of salt
1/4 Cup of cranberries (or dates)
6 rice cakes crushed
2 Eggs- lightly beaten
1/4 cup pepitas
1. Preheat oven 180’c, Grease a loaf pan and line with baking paper
2. Mash pumpkin in a large mixing bowl, add coconut cream, coconut sugar, vanilla (or sweetener of choice) and mix until well combined
3. Add flour, baking soda, cinnamon, salt, cranberries (or dates) and half the crushed rice cakes into a seperate bowl. Mix well.
4. Add pumpkin mixture and eggs to the flour mixture and gently fold until combined. Spoon the batter into the lined pan. Scatter the top of the loaf with remaining crushed rice cakes and pepetitas. Press lightly into the top of the batter so it sticks.
5. Bake for 45 minutes or until a skewer into the centre comes out clean.
Leave to cool and lift out of pan and onto a wire rack to cool completely.
Lemon & Macadamia Bliss Balls
A perfect snack for those afternoon lulls when you’re craving something sweet. These bliss balls are simple, quick, sugar free and deliciously lemony.
1 cup raw, unsalted macadamias
1 cup desiccated coconut
3 tablespoons of coconut (extra for rolling)
1 lemon zest
1/3 cup lemon juice
1/2 cup dates (soaked overnight if possible)
2 tablespoons maple syrup, rice malt syrup, or honey
pinch of salt
1. in a food processor, pulse the macadamias into a rough puree. Add lemon zest, and 1 cup of coconut and pulse together
2. Add in the lemon juice, syrup of choice, dates and salt. Blitz it all together
3. Roll into balls and toss in extra coconut to coat them. Refrigerate to keep firm.
“Good food is wise medicine”- Alison Levitt M.D