I have to admit, artichokes aren't exactly on top of my food list, however it's probably due to the way it's prepared. They're rather fiddly to work with so I usually get them in jars and have them with salads. In Rome, when they're in season, deep fried artichokes are a speciality dish which is definitely worth checking out if you get the chance. In this instance, I created this dip as I was playing with a vegan mayo recipe, and this is great for using as a general dip or spread on toast, or as a condiment for wraps and even versatile enough to use as a dressing.
This last week I was away in Phuket so my husband had to fend for himself with food, he did quite well, but ended up eating kale and avocado every day. So I thought tonight I'd make something different to mix things up. I decided to go with falafels, but instead of using chickpeas which can cause bloating, I used sunflower seeds instead. Sunflower seeds are an excellent source of Vitamin E, which has significant anti-inflammatory effects and assists in the prevention of cardiovascular diseases. The whole process took about 35 mins, super easy, very quick and delicious too!
Sweet potato is an amazing vegetable, because of it's starch it's best actually cooked in order for the body to digest it. There's several different varieties of sweet potato, usually you can tell by their colour, which also indicates the type of antioxidants they contain. The orange ones are an excellent source of beta-carotene, but the purple kind contains a different type of antioxidants called anthocyanins like those also found in blueberries and eggplants, helping to prevent against cardiovascular diseases and cancer. The Japanese sweet potato "Satsumaimo", which is purple on the outside, and white on the inside, is a great source of this particular antioxidant.
I have an abundance of basil right now in my garden, and I was catching up with my friend Ken for lunch so I thought I'd use it and make some pesto. To make it into a healthy lunch, I made raw pasta with zucchini. The whole thing took about 15 mins to make, and the result is fresh and flavoursome with enough left for my dinner.
Last week I went through a brownie phase and ended up having one every day for an entire week, and since I had just gotten back from holidays I was too lazy to make them so I went to several difference places and sampled theirs. One thing I found was if I take a couple of bites it's great, but if I were to eat a whole one, it was way too sweet, so tonight I thought I'd make some that wasn't as sweet, but just as rich and yummy. These took 10 mins to make and tastes great!
Reading articles like this just renews my love for Bikram Yoga, owner of Bikram Yoga D15 in Dublin, Anne Marie found out she was pregnant in 2012, but what should have been an joyous time turned out to be full of challenges when she found out she had an aggressive breast cancer and a tumour the size of a grapefruit.
I first met Jeanne Heaton at my teacher training back in 2011. She had such an inspiration story of both her personal and yoga journey. After getting addicted to drugs, she was in and out of rehab facilities until she found the healing benefits of Bikram Yoga. She started One Posture at a Time, a recovery program and mission to help those who are also addicts. This lady now travels around the country, teaching classes, raising awareness and helping those who are truly in need. Just another story of how wonderful Bikram Yoga is!
Still drooling over the tacos I made few weeks ago, I thought I'd prepare a lighter version by making it into a salad bowl, and then adding some corn into the salsa as corn is just so delicious and what's Mexican food without some corn! I found some chilli lime tortilla chips in the grocery store, or you can use plain corn ones as well, or omit them altogether and just enjoy the fillings and sides.
I was at the Subi markets Saturday morning and I came upon some shimeji mushrooms so I got some and decided to have it for lunch, and what a great idea that turned out to be. These mushrooms are more flavoursome than the normal cremini mushrooms, but not as over powering as shiitake, and since they are much smaller, they actually soak up other flavours really well. You can substitute with a mix of different mushrooms, cremini, field, shiitake and enoki if you like. The stock makes a nice gravy which adds to the pilaf texture and the edamame beans gives it a nice crunch. I found some in Woolworths in the Japanese sushi station they now have set up.
For Chinese New Year my family and I went to a Thai restaurant to celebrate, as non of us are a fan of the Chinese food served in restaurants, and had a delicious meal of papaya salad with several curries. While the food was delicious the amount of salt and palm sugar they put into the food showed the next day as we were all a little bit puffy and bloated. Thai flavours are so nice though, so I thought it was better if I made my own. The sauce is what defines this dish, the peanuts and spices gives it a lovely kick and the crunchy components of the salad brings all the flavours together nicely!
"I am not what happened to me,
I am what I choose to become"
Carl Gustave Jung
I'm Binny, a full time Bikram Yoga teacher that lives in Perth, Australia.
I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.
I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 13 years now.
Over the past 10 years, I've shifted to a mainly raw plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.
I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw desserts, spend time with the people I love the best and also my dog Caileag, and I try to listen to my body the best I can.
I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...