I love this salad that one of our students Kim makes - it's so simple, so tasty and doesn't feel heavy at all. I've been asking for this recipe for a while and tonight she came over with salad and recipe! For those of you who love beets, this is not one to be missed!
This recipe is from Gill, our teacher. She gave this to us as a gift last Christmas, and it was so good we ate the entire tin in one day! It was just the right amount of ginger spice and sweetness, all encased in a soft cookie. She substituted GF flour so you can always use normal flour.
Gill developed this recipe over a few years, and it's her to-go-to gifts for friends and family, and now she's kind enough to share it with us.
According to the Swedish tradition, you can make a wish, using gingerbread. First, put the gingerbread in your palm and then make a wish. You then have to break the gingerbread with your other hand. If the gingerbread brakes in to three, the wish will come true.
Super easy to make as well, so whisk up a batch, and get into the holiday spirit!
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.
"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...