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This lemon & ginger morning elixir is a great way to start your day... It kick starts the metabolism to drink it first thing in the morning. This detoxifying elixir is rich in vitamin c and antioxidants and helps to gently cleanse and alkalize the body.You can drink it warm in the morning but its also fab to drink throughout the day as well. Add more cayenne and even cinnamon or tumeric for extra kick and healing benefits if your prefer!INGREDIENTS1 lemon (organic if possible as non-organic will need a good clean to remove wax on skin)1 inch of ginger, slicedpinch of cayenne pepperagave or maple syrup to taste 1 cup hot filtered waterMETHODSo simple. Slice the lemon in half, cut one slice to put in your cup or mug and then juice the rest straight into your mug along with the other ingredients, top with boiling water and sweeten to taste with the syrup of your choice. Give it a stir and let it steep for a few mins before drinking.
This is such a beautiful, fun breakfast bowl thats supercharged full of goodness. Açai provided a huge hit of antioxidants, amino acids, fibre, essential fatty acids, vitamins and minerals making it a near perfect energising fruit. You can buy açai in healthfood stores as a highly concentrated superfood powder, this is the easiest way Ive found to use it, as well as this breakfast bowl you can add it to smoothies and juices and even sprinkle on a fruit salad.Perfect for a light yet energising and nutritional breakfast, get creative with this recipe and make it your own with the toppings, I've made suggestions but you can experiment to find your favourite combo!INGREDIENTS1 ripe* banana chopped and frozen1 cup frozen mixed berries1 tablespoon Açai powderTOPPINGSSlices of bananaBlueberriesRaspberriesCoconut flakesGoji berriesNutsHomemade granola (recipe to come)A swirl of nut butter is also super yummy!METHODPut frozen banana, berries and açai in a blender and blend adding coconut water or milk until you reach a soft-serve ice cream type consistency.Add to your favourite bowl and add toppings (Instagraming it it optional!)* Always use ripe bananas with lots of brown spots; not only do they have more sweetness and flavour but as they ripen and go brown they also increase in antioxidants, become easier to digest and the dark spots on the peel create Tumor Necrosis Factor (TNF), a substance that can kill cancerous and abnormal cells, pretty amazing! Peel. chop and freeze them when they're on the turn and you'll always have some ready for your açai bowls and smoothies :)
I recently served this up on a winter day retreat I hosted in Leeds, after a morning of pranayama, meditation and a dynamic 90 minute vinyasa practice, they were very hungry yogis!!This warming and nourishing bowl was the perfect way to refuel and I think its just the wonderful in the colder months or when you want something warm and comforting but also still healthy and nutritious. The creamy, yellow curry is super aromatic and satisfying, kale and spiralized carrot add colour, vitamins and fibre and red rice is a healthy alternative to regular rice which has a higher nutritional profile and has a lovely slightly chewy texture.Ive given the recipe for making the paste yourself, however you can buy yellow curry or panang curry paste in asian supermarkets which are pretty good if you're short on time or struggle to find the ingredients. Some of the ingredients are a bit unusual but you should be able to find them in a good asian supermarket. SERVES 4INGREDIENTS FOR THE CURRY PASTE1/2 cup natural peanut butter or salted peanuts1 stalk lemongrass (minced)1 chilli (sliced)2 shallots (sliced)1 thumb-size piece of galangal (sliced)1 thumb-size piece of fresh tumeric (sliced)4 cloves garlic1 teaspoon whole corriander seeds toasted lightly1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon cinnamon1/4 teaspoon mixed spice or nutmeg2 tablespoons tamari or soy sauce1/2 teaspoon ground turmeric1/2 black pepper2 tablespoons agave syrup (or brown sugar)Juice of one limeZest of 1/2 lime3-4 kaffir lime leaves, minced CURRY INGREDIENTS2 large sweet potatoes cut into 1inch chunks2 large carrots chopped roughly into big chunks200g button mushrooms, quartered200 grams green beans, cut in thirds500ml vegetable stock1 can coconut milk1-2 tablespoons coconut or veg oil2 more kaffir lime leaves (this is optional, I just love the flavour!)Handful of fresh chopped corianderSESAME KALE INGREDIENTS4 big handfuls of kale2 tablespoons toasted sesame oil4 tablespoons toasted sesame seeds (I like a mix of black and white)salt and pepper to tasteOTHER INGREDIENTS2 cups of red rice2 large carrots spiralized1/4 cup Omega seed mix (pumpkin, sunflower, sesame, linseed and chia seeds lightly toasted. A splash of tamari at the end of toasting makes them super tasty)MAKING THE PASTEPop all the ingredients in a food processor or blender and blend you can add coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for longer.)METHODFirst cook your rice, generally one cup rice to two cups water works. Cook it for 30-40 mins and once its cooked drain any excess water and then just let it sit as you prepare the other parts as it will continue to soak up residual water and get nice and soft.For the yellow curry, first saute the mushrooms with the coconut oil, add about 1/4 - 1/2 cup of the curry paste and stir fry for 2 minutes. Add the coconut milk, stock, kaffir lime leaves and all the veggies except the green beans and fresh coriander and cook for 20-30 mins then add green beans and cook for a further 10-15 mins until all the veggies are tender then pull out the kaffir lime leaves and stir through the fresh coriander at the end.While the curry is cooking, make the kale... put all the ingredients in a bowl and massage for a few mins until the kale becomes soft then season to taste.Always taste test the curry for salt and sourness/sweetness after its done cooking, adding more salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice. Add more coconut milk for a creamier, richer sauce.Once you are happy with the flavour of the curry its time to serve! Take your favourite bowl and add 1/3 kale, 1/3 red rice and 1/3 yellow curry then top with spiralized carrots and seeds. Enjoy x
Okay so you've probably all heard by now that 'Chocolate is good for you!" but what they dont make so clear is that its not just any old chocolate bar, and theres actually a huge difference between cacAO and cacOA..So, cacoa is the ‘raw cacao’ that’s been roasted at high temperatures. The effect of roasting the cacao is the molecular structure of the cocoa bean changes, lowering the overall nutritional value and destroying the health benefits.Raw cacao however is made by cold-pressing unroasted cocoa beans, this process retains the living enzymes, therefor retaining its highly sort-after health benefits. This raw cacao is classed as one of the most powerful superfoods on the planet and is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods. Cacao is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fibre, natural carbohydrates, and protein that make it an excellent source of nutrients.So drinking cacao not only provides you with all these nutritional benefits, it also releases feel-good chemicals to our brain and I'm pretty sure by now it must be scientifically proven to be the only true cure for PMT!!I like to make my cacao with a little maca, other superfood known for being a mood-enhancer that increases energy, endurance , memory and sexual health. It adds a sweet, nutty, earthy flavour with a hint of caramel, I then spike it with a touch of cinnamon and cayenne chilli to fire up the metabolism and gives it a real depth of flavour.INGREDIENTSi cup plant milk (I like oat or coconut)1 heaped tablespoon high-grade raw cacao1 teaspoon maca1/4 teaspoon cinnamonPinch of cayenne chilliPinch of pink himalayan salt1-2 tablespoons of agave to tasteMETHODWarm up milk and agave in a pan over a low heat. Whilst the milk is heating make cacao paste by putting all the other ingredients into a mug and mixing with a little water to form a paste.Add warm milk to paste and stir, then enjoy. If you have a milk frother or blender, its also amazing if you blend the paste and warm milk together as it makes it super smooth and frothy!
Okay so this is a proper stand-out 'wow!' raw dessert... for me dessert and puddings where such a no-go for so, so long, it took me a long time to break down some of the rules I had made around food, one thing I am happy to keep however is my no-sugar rule, and by sugar I mean processed cane sugar... its like cocaine for the body and comes with a whole host of health concerns, I prefer to steer well clear.HOWEVER, lets talk natural sugars.... dates, agave, fruit syrups etc are all NATURALLY occurring sugars and our body knows how to process them, this is natures fuel for our body and using them to make raw desserts means we can curb our sweet-cravings without the sugar-crash.Here we use dates, natural sweeteners and combine them with creamy cashews and nuts to create a decadent, rich and satisfying dessert that ticks all the boxes.The blueberries give it such a beautiful colour and just wait till you taste the blueberry-lime combo.... its heaven! Add as much lime as you like to taste, its personal, I like it super zingy to cut against the creaminess of the cashews but use less if you prefer. This is best served up semi-frozen, almost like an ice-cream cake... take it out the freezer half an hour before you're ready to serve and don't let it get too warm as it may go a bit sloppy, and no-one wants a sloppy cheesecake!INGREDIENTSCrust:1 1/2 cup almonds1/2 cup oats1 cup medjool dates1/2 tsp ground vanilla beans or extractPinch of Himalayan pink saltSplash of water if needed to help blendCheesecake Layer Ingredients:2 1/4 cup raw cashews soaked overnight1/2 cup coconut cream (the thicker layer at the top of a can of coconut milk) 1/4 to 1/3 cup agave syrup or maple syrup2 tsp vanilla extract1/4 cup lime juice1/4 cup coconut oil melted1 tsp lime zest + more for garnish1 cup blueberries + more for garnish (I use frozen as they seem to add a better taste and colour)METHODTo make the crust:Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.To make the lime cheesecake layer:Soak cashews in a bowl of filtered water overnight. The next day, drain and rinse. Place cashews in food processor and blend for a few minutes until its nice and smooth. then add the lime juice, coconut cream, 1/4 cup sweetener, zest, & vanilla & blend again. Pour in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed. Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.To make the blueberry cheesecake layer:Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.Cover with foil and leave it to set in the freezer until you're ready to serve, at least 3 hours.
Okay. For real. Im revealing it. Many of my friends and students now have been begging me for this recipe and its become a bit of a joke that its my top-secret recipe and it the thing that keeps people coming back to my workshops and retreats!! HOWEVER I'm going to trust thats not true and of course they're coming for the amazing yoga ;-) so here we go....Raw Chocolate at your disposal. The idea behind this recipe actually came from trying to recreate something my friend Juliette would make on yoga teacher trainings.... back in February I was assisting on one of the TT's in Hawaii and Juliette was there providing all our delicious and healthy plant-based meals. We didn't get many sweet treats or puddings so it was always a super exciting day when Juliette would bring out the raw chocolate for us all, usually JUST when we needed it.. like the middle of a late-night lecture or after a super sweaty class... Ive taken homage to that and always like to serve this up at the end of a practice or workshop as a little sweetness to end the day, I hope you love it,I should add, Ive never measured anything when i've made this and just tend to throw it all together and its usually different every time, I'm sure you will come to find your favourite way with this recipe and make it your own, the recipe is just a guideline really for you to experiment. INGREDIENTS2 cups coconut oil1/2 cup high grade cacao (not cocoa)1/2 cup agave syrup1/4 teaspoon vanilla bean paste or extract 1 cup mixed raisins and cranberries1/2 cup goji berries1 cup toasted almonds and hazelnuts, lightly bashed1/4 cup coconut flakes1/4 cup cacao nibsSprinkle of pink himalayan saltMETHODMelt the coconut oil in a pan over a low temp. Blend oil with cacao, agave and vanilla. Pour into a baking trap lined with tin foil and transfer to the freezer for 15 minutes of so to firm up a little, then sprinkle over all the other ingredients and pop back in the freezer until you're ready to serve. To serve remove from the freezer and use a sharp knife to slice into squares, I like to do this very roughly and then serve up on a chopping board with a sprinkle of pink salt and edible rose petals.If you're just wanting a little bit (good luck) then you can always store the rest in an airtight container in the freezer and take out a piece at a time. Amazing with herbal tea.