It's about time I posted up a recipe! I've been cooking since baby Estell arrived but I haven't been posting them up so tonight Nick looked after her while I managed to blog this. Risotto is such a warming comfort food but it's often ladened with cream and cheese, so I use buckwheat groats to make a healthier alternative and loaded it with assorted mushrooms. Since we've discovered buckwheat it makes a regular appearance in my recipes as it's just so versatile and easy to cook with.
While it's super easy to make curry powder, if you don't have access to a lot of spices you can still create a delicious dish. Simply buy the curry powder pre made, then add in a few extra touches. I was tired today from being at the hospital getting scans (baby is now overdue) so I wanted to make something quick, I simple threw some vegetables together with the curry powder and still managed to create a healthy yummy dish.
Sometimes a slice of gooey chocolate cake hits the spot and this one is rich, gooey, creamy and chocolatey! The icing on the cake is that it's healthy as well! The main ingredient being sweet potato, which adds a natural sweetness to the cake. I found some soy whipped cream from a vegan store and that turned out to be the perfect combination with the rich decadent dessert, guilt free indeed!
This meal was surprisingly filling and kept us full the whole night, who knew a simple vegetable like cauliflower combined with protein rich flour would do the trick! I used a combination of chickpea and almond as they both contain protein and are quite mild so it the spices in the mix can come through. If you want more of a protein hit use almond milk instead of soy for the batter.
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.
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!
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.
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!
Spaghetti squash is a healthy alternative to pasta as it contains no fat and is low in carbs, and resembles strands of spaghetti when cooked. I found some at Dunn & Walton, and they're not easily found in Perth so I had to get a couple of these beauties. As it's so healthy, I felt the need to indulge a little with some vegan coconut butter fried mushrooms turning it into a hearty dish.
I discovered patacones, or tostones last year in Costa Rica, plantain being a stable food item there. They are usually twice fried plantain slices, fried for a couple of mins of each side, then flattened before being fried again. I chose a healthier alternative by cooking them first then frying them once. Adding a good dose of healthy Himalayan salt in the process is the key to a great savoury dish. I use this as an alternative to bread as a side, or mash them up for a hashbrown for breakfast, being a great substitute for potatoes.
"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...