Last week my husband and I visited Melbourne for 5 days and made a list of all the vegan restaurants we had to go see. One particular place Smith & Daughters, and their New York style grab and go Deli, Smith & Deli stood out. They differ by offering 'meat' items on the menu, from chorizo, turkey, prawns, bacon etc but they're all vegan! It really was a different dining experience and our meals there were some of the best we had there. One evening we stopped by the deli and grabbed Beef Goulash and Chicken Salad for take away and whilst it wasn't the traditional meat taste, it was flavoursome and quite enjoyable. I used that as inspiration last night and created this thick hot stew full of carrots and mushrooms, then added chickpeas for the extra heartiness.
The last few weeks I've been making variations of these patties with chickpeas and soy beans, but I've been a little lazy posting up recipes so finally got around to it with this simple one. The great thing about these patties is that you can easily add spices or other vegetables into it and it's still delicious. Play around with curry powder, carrots, sweet potato etc and it's versatile enough to use in wraps, burgers and salads.
My friend Reza makes a great Persian lentil stew with either green or red lentils, potato and carrots. Potatoes are a bit too heavy for me and can mimic gluten in my system so I wanted to try it with sweet potato, and I thought that I'd change it up by using split peas instead. Even though both are healthy legumes and great for vegans, comparatively, 100g of split peas are more nutritious, containing higher levels of minerals, vitamins and proteins than lentils. Although Reza was sceptic through the whole cooking process, he actually said this version turned out better than his original one, so it was a win all around!
"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 and studio owner 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 16 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, which now includes a yoga husband, a mini yogini Estell, and our dog! 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...