Gauranteed Delicious Vegan Quiche (GF)

Texturally the crust is thin and crispy and the filling is soft and surprisingly egg like with tons of flavour.

I am not a vegan but I do enjoy eating and prepairing vegan food. Interestingly I am also not a really a fan of quiche, however this is a very delicious adaptation which I have become quite partial to.

It only takes about an hour in total to make and does not require an excessive amount of ingredients or prep. Also you dont have to role out your dough you can simply press it into shape in your pie dish, which is nice!

A bit about buckwheat; I really love this psuedo-grain(like a grain but not), it is a coplex carbohydrate power house to give you that sustained energy fuel you need! I like to sprinkle toasted buckwheat on my porridge at breakfast. Despite it’s name it is actually a seed and it’s more closely related to rhubarb than any kind of grain.
However if you are gluten intolerant or celiac pay close attention to if the buckwheat has been processed along side gluten full grains making it not quite gluten free friendly.
Or you can purchase the raw seed and grind it into flour yourself!

Ingredients

Filling

340g Tofu firm
2 medium onions
2-3 cups fresh spinach
4-5 mushrooms
5 juicy Spanish olives
2 tbs of nutritional yeast
1 tsp of onion powder
1/2 tsp pepper
pinch of salt

Crust

2 cups buckwheat flour
4 tbs of olive oil
2tbs of water (depending on the consistency you made need more)
3 crushed garlic cloves
A couple sprigs of thyme (optional)
1 tsp baking powder
pinch of salt
coconut oil to grease the pie dish

How to…

Prepare your dough- place the flour in a mixing bowl then add the cloves of crushed garlic, olive oil, thyme (chopped), salt and water together. Add the water in a little at a time, adding more as necessary.
Until your ingredients come together to form a dough. Press the dough into your pie dish, pierce the dough with a fork and then bake blind at 180 for 10-15 minutes or until it begins to turn slightly golden.

Prepare the filling- while your crust is baking place your tofu, nutritional yeast and onion powder in a food processor blending until smooth.
Pan fry your onions and mushrooms and cooking until soft adding the spinach in last as they really don’t require much cooking. Adding salt and pepper to taste.

Once the veggie’s are cooked mix them together with your blended tofu, remove your semi baked pie base from the oven. Pour your tofu mixture into your pie base and smooth it around with the back of a wooden spoon and then garnish with slices of juicy Spanish olives.
Pop it back in the oven for another 10-15 minutes or until the top looks dry and it starts to get a little golden.

Let it sit for 5-10 minutes after removing from the oven then slice and enjoy!

Serve with a light salad for a tasty healthy vegan lunch!

Raw Cacao Fudge

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These are deliciously rich with a buttery texture and intensely chocolate crunch to fix any chocolate craving.

Soak the dates in some hot water for about an hour unless they are already really moist and juicy already, in which case you probably just need to soak them for 10 minutes and then drain. (you might want to keep that juice for a smoothie, sweet and nutritious) Then blend the dates in a food processor so that they form a paste. (I consider dates to be pretty much a super food. Not only do they have loads of fibre they are also packed with minerals, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium.)

Melt the cocoa butter and coconut oil together, you can do this in a microwave(just be vigilant) or in a water bath (a heat proof dish suspended over a pot of boiling water. You could also add some extra pieces of dark chocolate.

Mix the melted ingredients with the date paste and then stir in the cacao powder and nibs, pinch of salt and cayenne chilli.

Spread evenly in a baking tray or tupperware (this is convenient for storing) top each section with an almond and let them rest in the fridge for atleast an hour. Once cooled and firmed slice into individual sections.

Theobromine the phytochemical component of cacao is even more potent in darker chocolate and especially raw cacao it has a relaxing yet stimulating effect without effecting the nervous system. Helping you to feel alert but calm…

It is actually a really lovely complement to meditation, if you are so inclined.
Otherwise these cacao fudge bites are delicious with a nice cup of herbal tea!

Enjoy!

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Ingredients

10 Medjool dates
2 tablespoons of raw cacao powder
1 tablespoon of cacao nibs
1 tablespoons of coconut oil
1 tablespoon of cacao butter
pinch of salt and cayenne pepper(optional but delicious)
Almonds to top

Portobello mushroom burger with goat’s cheese and rosemary sweet potato chips.

Sometimes you just get that burger and chip’s craving! And this recipe more than satisfies that desire while staying true to  your vegetarian/ whole foods /gluten free way of life.

Tasty, nutritious and satisfying.

4 Portobello mushrooms
3 Large sweet potatoes (I always just wash them and bake them, love those crispy skins)
Sprig of rosemary (from your garden if you happen to be so lucky)
2 Chunk’s of goat’s cheese (optional)
Rocket or spinach to garnish
2 tbs olive oil or coconut oil

Marinade
1 tbs wholegrain mustard
2 tbs Tamari (or soy sauce if you don’t have a problem with gluten)
1 tsp Raw honey
1 tbls sriracha or hot sauce of your choice
pinch of salt and pepper

Combine all the marinade ingredients in a mixing bowl, mix well. Place the mushrooms in the bowl and envelope them in the marinade. Cover and let them soak up all those flavours in the fridge for about an hour.

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Meanwhile…..Slice your sweet potatoes into wedges or your preferred shape of chip  and place them on a baking tin. Liberally cover them in oil and add the sprigs of rosemary and a pink of salt. Bake in the oven for 1 hour on 180 degrees. tossing as necessary.

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When your chips are getting near to ready pop your saucy marinated mushroom onto a baking tray and into the oven for about 15 minutes.

Remove everything from the oven and get ready to plate up.
You can personalise your mushroom burger with different garnishes. I went with goat’s cheese and spinach for a tangy iron rich finish!
I also used a gluten free seeded bun, you can also go bunless!

Extremely nice and a little bit bold…go on!

 

Your Yoga

It is your practice, wherever you might be, in class, at home, with friends, following a video etc.

You are your own greatest teacher. Listen to that and honour it.

Practice for the joy and love of the practice.

 

Ginger orange fire shot

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Try this recipe as a great pre or post exercise shot,  alternative to caffeine immune and energy boost!

I love coffee. I’m usually partial to having a cup a day.
Though I do go through phases when coffee just isn’t the right thing for me, on these occasions If i give into having a cup just because I’m looking for that little caffeine boost I’m usually left highly disappointed, It doesn’t even taste as good to me, as though the bitter notes and the caffeine  just don’t agree with my taste buds at those times. I guess the body know’s what the body needs (or doesn’t need) and I try to listen.

So on these occasions ginger is my ultimate boost, it’s zingy and fiery and packed with nutrients it gives me that instant energy hit that I am looking for before or after exercise or around late afternoon when it feels like it should be siesta time.

Ginger is the powerful root of a flowering plant it comes from the same family as turmeric.
Its benefits include treating nausea, boosting the immune system to fight colds and flu’s as well as helping reduce the effects of exercise induced muscle pain. Amazing! Oh and it’s really tasty.

So here is my simple three ingredient recipe for this fiery energy shot.

You will need:

A hand blender or magic bullet.
A sieve

Ingredients:

2 grams of ginger (this is the recommended dose per day for reducing muscle pain)
50ml of water
Half an orange (or more to taste)
A pinch of turmeric

Peel the ginger and place it in a glass with the water and blend with the hand blender or bullet.
Strain the ginger juice through the sieve into a glass and squeeze any of the remaining juice out of the pulp.
Squeeze half or a full orange into the glass with the ginger juice.
Sprinkle with turmeric and enjoy!

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Oatmeal,chia and cacao raw energy bars

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Looking for a recipe for some really quick and easy 5 ingredient raw energy snack?
They are gluten free (optional) have a really healthy dose of protein and provide you with that slow release sustained energy with a hint of sweetness that makes this an awesome treat and snack.

It also requires very little washing up afterwards which means more time for all the other stuff you would rather be doing.

So, grab a mixing bowl and pour the oats straight in and then basically dumb all the other ingredients on top and start mixing. Make sure you blend everything really well, I often get my hands in there to knead it all together.
I use a nice rectangular shaped tupperware to shape the bars and store them all in the same place. But you can use a baking tin.
Pour the mixed ingredients into you baking tray and press the ingredients into each corner and flatten it down on the top.

Chill for an hour in the fridge. Remove from the tray and slice into bar shaped slices.

These keep in the fridge very well for up to 2 weeks, however they probably wont last that long.

Easy to pack and transport.

Enjoy!

Ingredients:

2 cups of oats (I used gluten free)
3 large tablespoons of crunchy peanut butter(you can use smooth but the crunchy is nice for extra texture)
2 tablespoons of agave syrup (honey is a good option if you don’t have agave,less or more depending how sweet you like it)
4 cacao beans-morter and pestel to ground them into cacao nibs.
1 tablespoon of chia seeds

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Rise and spinal stretch

Even when it feels like there is no time-you could probably set aside 2 minutes for some nourishing spinal stretching.

*Handy tip-leave your mat  layed out beside your bed so that you can step right into your 2 minute morning practice.

childs-pose

Balasana-(childs pose) Sit the hips back to the heels, feel the spine lenghthen from tail bone all the way to the neck. Releasing between the shoulder blades.

arched-back

Marjaiasana (cat pose)-Press the pelvis towards your armpits, engaging the core and lengthening the back of the body.

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Bitilasana (cow pose)– Allow the belly to relax towards the ground allowing for a nice even curve in the spine not just squashing your spine at its most flexible point.

down-dog

Adho mukha svanasana (downward facing dog)-Round your outer shoulders towards the ground, hips go high, sitting bones press towards the heels, gaze towards your belly button, and breath into your belly, stay firm but calm.

plank

Kumbhakasana (Plank pose)-keep  the top of your pelvic bones moving forward and your heels reaching back, pressing upwards between the shoulder blades-alternatively come onto hands and knees flat back kneeling position.

Repeat these simple postures 2 to 3 times before breakfast.

Have a beauitiful day!