I was in Costa Rica last year and one of my favourite dishes was an avocado salad served on a yoga retreat and plantain chips which was readily available throughout the country. I was at the Subiaco market last weekend and they had some lovely green plantains so I got some to make my own chips at home. I made this zesty fresh salad to go with it for a South American inspired night. An abundance of basil in my garden was a blessing as it was key to create the perfect dressing.
My garden is overgrown in summer now with this aromatic fresh herb - basil is a wonderful herb to use in culinary dishes, as well as containing beneficial medicinal properties. The oils from basil contains antibacterial properties as well as provide anti-inflammatory effects, giving relief from rheumatoid arthritis and inflammatory bowel diseases. This simple oil dressing compliments any salad and incorporates all the benefits of this herb. Check out the avocado salad with this as a dressing.
I use this sauce for one of my favourite dishes, spaghetti meatballs. I like chunky sauces and adding fresh herbs from the garden makes it all the more flavoursome. Tomatoes are known for their outstanding antioxidant content, packed full of nutrients. Being relatively high in water content, they provide hydration as well as make them a filling food.
Spaghetti Pasta Basil Sauce
1 cup sundried tomato
1 medijool date
1 clove garlic
1/4 cup fresh basil
1 TBS nutritional yeast
2 TBS olive oil
1/4 cup pitted olives
1. In a blender combine the ingredients for the pasta sauce, blend on med so everything has broken down but not completely mashed
2. Put into a pot and bring to boil, then simmer for 10 mins. The tomatoes are watery so to make the sauce thicker when you transfer it into the pot, carefully pour away the watery bit first so you're left with a thicker chunkier sauce
Saying these are the best is a pretty bold statement, but after many attempts I finally found a combination of ingredients that I think is perfect. The meatballs are not heavy, but full of flavour and filling, while the thick sauce is chunky tomatoes with the taste of fresh basil in every bite. I only used a cup of walnuts for the whole thing, which means that they weren't heavy at all, being mainly made up from mushrooms, carrots and sundried tomatoes. The sauce I used has fresh basil from the garden and is very flavoursome, if you have cherry tomatoes on hand here's another marinara sauce to try.
This is a great dressing to compliment any Mexican or Latin inspired cuisine. I made this to go with a Mexican stuffed sweet potato and we finished it all in the one sitting. I've used this for toasties and wraps as well, adding a fresh zesty flavour to any dish!
I was at the Subiaco Farmers Market and picked up some giant sweet potatoes, one of which is the length of baking tray! It was the perfect opportunity to make stuffed sweet potato, and since we love Mexican food I thought I'd add a twist to it. With some black beans and the right spices, plus a great herb dressing this transformed from a plain roasted sweet potato to a spicy garlicky flavoursome meal. We finished all the dressing as it's such a good complimentary flavour so don't be afraid to use it all up!
I came up with this recipe for a savoury tart I made for dinner recently and I was very pleased with the result. I had originally planned to use 2 TBS of flaxmeal but I actually ran out so I substituted chia seeds instead and it ended up giving it crunch at the end which I liked. Pecans are higher in healthy fats than cashews so a little goes a long way and a daily dose of heart healthy nuts are especially beneficial for pregnant women. These nuts contain oleic acid, which has been found to reduce the risk of breast cancer.
This might not look the most tempting but it makes up for it by being delicious, subtle flavours of olives, creamy spinach with the texture of mushrooms finished off with a crunchy salty crust. I wanted to come up with a crispy outer crust which balances the smooth creamy filling, and it ended up being really tasty so I'll be saving this recipe for other pies and tarts later on. I added olives to this as hubby really likes olives, so you can always omit it and have mushrooms and spinach.
Super easy to make, this sauce can be used as a pizza base, meatball sauce, marinara sauce and even as a salsa! I made this to use for a zucchini pasta after our garden exploded with this juicy little tomatoes in summer. They're packed full of health benefits, very low in calories and packed full of Vitamin C, beta-cartotene and fiber.
It's summertime in Australia now and the cherry tomatoes are growing in abundance in our garden. One of the easiest and quickest ways to use this is in a marinara sauce. It took 15 mins to make this dish. If you have fresh herbs always add them as this adds to the flavour. I cooked this as hubby had it with pasta rather than zucchini noodles and he prefers it warm, which is why I added onions. If you prefer it raw, omit the onions and just blend the sauce.
"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 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...