This sweet concoction can be used as a dressing, dip and spread. The sweet onion mixed with cashews gives it a filling yet non oily texture. Cashews have a wonderful delicate creamy flavour, they have a lower fat content than most other nuts. About 3/4 of their fat is unsaturated fatty acids, which is a healthy fat, helping to lower bad cholesterol and promote heart health and cardiovascular health. It also has a milder taste than other nuts which makes it a great base for most things. This keeps in the fridge for a couple of weeks an it's nice to have on hand.
This dish isn't vegan as it contains goat and milk cheese, however it's still suitable for vegetarians and some of those who suffer from dairy allergies and sensitivities. Goat and sheep milk is different from cows milk, this has to do with a particular protein in cow's milk called alpha s1 casein which people react to, making sheep and goat milk products an alternative. Since my husband is a vegetarian, and gave up cows milk products to make my life easier, I incorporate goat and sheep cheese into his diet quite regularly. I also make a vegan version of this with almond milk which I'll post up in the next week!
Moussaka is traditionally a Greek layered dish made of minced meat, eggplants, tomatoes potatoes with a thick béchamel sauce on top. I replaced the minced meat with lentils which tastes delicious and is a much healthier alternative, so much so that I actually had to double check I didn't accidentally put meat into it when I was serving it. The béchamel sauce is made from a mix of soft goat cheese and hard sheep cheese giving it just the right texture to match the rich vegetable layers.
"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...