Get your Buddha Bowl on with ‘The Yoga Kitchen’

Get your Buddha Bowl on with ‘The Yoga Kitchen’
Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

‘The Yoga Kitchen’ by Marlien Wright will inspire you to create delicious, simple, satisfying and nutritious meals that will appeal to the whole family. It has already appealed to mine.
All the recipes are gluten, grain and dairy free, and based on the “Food Combining” principles that promote good digestion and nutrient absorption, weight loss and an alkaline body.
In this collection of recipes you will find: essential pantry ingredients; a 21-day meal plan to reboot your metabolism; and an A–Z guide to the sources and roles of vitamins, minerals and phytonutrients.

Additionally, the book contains traditional recipes for bone broth, cultured recipes and sprouting – now that’s just up my alley. Also highlighted are health benefits for each recipe and what I always find of interest, lifestyle tips.
Marlien is a teacher of yoga and Pilates, a certified nutritional therapy coach, yoga retreat facilitator, farm dweller, former city girl, mom and part-time hippy. She has been studying movement, holistic wellness and nutrition as long as anyone can remember.
‘The Yoga Kitchen’ has 100 easy Superfood recipes.

Let’s cook!

Yoga Kitchen Buddha Bowls

yoga-kitchen-coverWithin this book you will find the recipes to make up the components of these attractive and delicious Buddha Bowls. They are one of my favourite lunches to create from leftovers. The ingredients are listed in the order of assembling of each bowl; in other words, the first ingredient listed is the first one to go into the bowl.

Buddha Bowl
Serves 1
(Gluten, grain & dairy free. Vegan & paleo friendly.)

Ingredients:
1 cup of cooked quinoa
½ cup of blanched green peas (frozen is fine)
½ cup of peas shoots (or other micro salad leaves)
1 roasted (in the skin) orange sweet potato

Cleansing Bowl
Serves 1
(Gluten, grain & dairy free. Vegan & paleo friendly.)

Ingredients:
1 small aubergine, washed and sliced, and roasted
3 baby beetroots, washed and halved
½ cup of micro salad leaves
60g (about 8) fine green beans (blanched or flash boiled)
1 ripe avocado, peeled and sliced
Coriander Pesto (see page 34)
Coriander leaves

Nourishing Bowl
Serves 1
(Gluten, grain & dairy free. Vegan friendly.)

Ingredients:
½ cup of micro greens
½ cup of red cabbage, shredded
½ cup of hummus
½ cup of roasted chickpeas (see Roasted Chickpea Salad on page 56)
½ a large avocado
Dress with some cold pressed olive oil, lemon juice and pink salt

Glow Bowl
Serves 1
(Gluten, grain & dairy free. Vegan & paleo friendly.)

Ingredients:
½ cup of kale, finely shredded
½ cup of coriander leaves
2 sweet potato medallions (oven roasted)
3–4 spears of tender-stem broccoli (blanched or flash-boiled)
½ cup of cherry tomatoes, sliced in half
¹/³ cup of a selection of sprouts (raw)

‘The Yoga Kitchen: 100 Easy Superfood Recipes’ by Marlien Wright. Published by Jacana Media. Available at all good bookstores for a recommended retail price of R330.