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Easy to make, delicious and nutritious - this slight twist on a traditional bolognese is vegan friendly. I madethis sauce yesterday and used it with spaghetti but it can eaten with quinoa or even as a pizza topping. My goal for the next couple of months is to come up with really simple recipes that my non cooking husband can manage so that when the baby comes, he can take care of the cooking without the worry of complicated instructions and steps.
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A slight twist on the bolognese sauce, loading it up with vegetables and eggplant, which soaks up the flavour of the tomato sauce so well. A wonderful collection of healthy veggies makes this a tasty and nutritious dish. Recently I've taken to making up easy and simple dishes as I'm preparing my husband for when the baby comes, he's going to have to cook instead of me for a while so the simpler the steps, the better for him!
This recipe isn't vegan but for those who are intolerant to cows milk (reacting to a particular protein in cows milk that humans cannot digest), often they'll find that sheep or goat products are okay for them. Manchego (Spanish) and pecorino (Italian) are two hard cheeses made from ewes milk which contains a sharp distinctive yet buttery flavour which is milder than goat sheep. My husband loves cheese and he loves cauliflower so as a treat I combined the two and made a very tasty dinner.
One of my favourite childhood memories growing up in Scotland was Granda MacLeod's cooking, he made some really great stuff, shrimp avocado cocktails, jelly trifles, jams of all flavours and of course soups. Soup is a big thing in Scotland, especially in the colder months, I remember sitting in the kitchen with the smell of bay leaves in the air waiting for chunky hearty soups. This particular recipe he made with barley and an assortment of vegetables, as I am gluten intolerant I substituted split peas (red lentils will work as well) as they have a mild flavour allowing everything the bay leaves to really shine through.
 It's always amazing seeing all the different people who come into a yoga studio, over the years I've met career professionals, stay at home mums, holidayers, sports people, injured people searching for rehabilitation, dancers, kids and seniors all looking for peace of mind and improving their overall health. In fact my husband and I met at one of the trainings, where he was on staff and I was a visiting teacher. Fast forward a year and we're married with a baby on the way! 
Chunky stews are a favourite of Nick and mine, and this week we were in the mood for Italian flavours. This super easy stew is simply cutting up all the ingredients and then letting it simmer to incorporate the flavours. A few simple herbs add to the flavour and all the different vegetables pack a punch of nutrients and health benefits. Enjoy it with fresh sourdough, quinoa or even sheep/goat yogurt which acts as sour cream, and have a hearty delicious feast!
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"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... Archives
December 2016
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