All posts filed under: vegetarian

Eat to Live, Don’t Live to Eat…5 Life Enhancing Food Choices

I was about 10 when I heard my granddad say this.  I didn’t fully understand what he was saying as a child, I totally forgot it as a teenager of course and as an adult turned it on its head and lived for every sugary snack, pizza, glass of wine or bag of crisps I could get my hands on.  In more recent years I switched those indulgences to ‘organic’ or ‘high end’ products.  My focus was mainly on eliminating chemicals and preservatives.  I enjoyed eating healthily but I most certainly enjoyed the extras too.  That was B.C. (Before Cancer). Cancer drops like a bomb in the centre of your life, scattering its parts far and wide… Those parts of me were and still are scattered.  Pulling my life back together is currently my life’s work.  To go back to what was though, to live relatively carelessly would be to deny what has happened, it would undermine my gratitude for being alive and well, and I just can’t do that, but equally I can’t live …

Sweet & Sticky Fig & Pistachio Quinoa Porridge…& Eating Intuitively

“The weather outside is frightful, but the fire is so delightful…” This line generates a feeling of warmth within me… not just that it connects me to my own inner fire, or Agni as it’s known in Yoga.  Tuning in to our own inner Agni can connect us to feelings of internal physical warmth, we might also refer to it as ‘the fire in the belly’ or our passion for life… it could also relate to our metabolism and the way in which our digestive fire transforms our food in to fuel. Fire is transformational by nature.  Turning matter in to gas and ash.  Untamed, fire can be a destructive force at one end of the spectrum (Think ‘burn out’ in the metaphorical sense) or a damp smouldering smoky non starter at the other end (a lack of passion or a ‘non starter’). Keeping our Agni burning just bright enough is the work of our yoga practice, and I don’t just mean Asana, I mean our true connection with ourselves.  The mind and body working …

Daim Bar Laundering Brownies… Post-modern and possibly gluten-free

These brownies represent the emotional wreck that I am this week… In a frenzy of duty-free chocolate buying which went something like this in my mind… “oooh Toblerone, oooh Daim bars, oooh nougat… snap out of it Lauren you don’t even like nougat… but daim bars…Mmmm”  and then I justified the buying of the Daim bars by thinking “it’s really only ever the airport of Ikea that I would buy them, so that amounts to about once or twice a year, so it’s a special treat, right?”…. I ate a handful on the plane until I felt sick… and then tried to fob them off on everyone else… and then, when I got home to the realisation that I had a year’s supply of daim bars and no self-control I went in to panic mode, no amount of yoga or meditation could fix this.  I had to wash the daim bars like dirty cash (I learned about this watching Ozark on Netflix by the way which is really good), transforming them in to something legitimate, …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Mushroom, Lentil & Red Wine ‘Shepherd’s’ Pie… (He’s a veg shepherd. Obvs.)

The crisp cold and frosty season is well and truly upon us.  The air is cold and the sky is blue, which can provide light relief from the January blues…  The stillness of winter reminds us how important rest is though.  Pacing ourselves, and taking time to be still, whether that’s sitting with a warm drink, or switching fast paced exercise for a more restorative yoga practice.  Stillness in winter can be a way to reconnect to our sense of vitality (or lack of) and preserve our energies, it can also be a place where we begin to feel stagnant, where coughs and cold creep in and it becomes hard to move at all.  Balance is key (Not just tree pose -but it helps!)… One thing this time of year requires, however you’re feeling, is warming hearty food…Good nourishment and extra calories. This is a vegetarian shepherd’s pie recipe that’s hearty and rich, warming and comforting!  Just what’s required in the middle of winter… Ingredients for the Filling: 1 Red Onion 2 Cloves Garlic 2 …

An Hawaiian Poke Bowl meets an English Autumn

Traditional Hawaiian Ahi Poke recipes call for raw tuna, which, try as I might I’m just not keen on.  But in this poke bowl recipe you could absolutely switch out the tofu for tuna, or salmon.  The recipe is filled with warming spice and rich toasted sesame flavours, and the good old English Autumn’s staple green vegetable Cavolo Nero toasts up as fantastic seaweed substitute.  So sit on the couch, close your eyes and imagine you’re on an Hawaiian beach… See, I bet you’re feeling warm already! Serves 2 ~ Preparation 10mins ~ Cooking time 30mins Ingredients: 200g Tofu 5 tbsp Toasted Sesame Oil 250g Sushi Rice 6 Cavolo Nero Leaves 2 White onions 1 large red chilli 1 thumb ginger 3 cloves garlic 1 tbsp Tamari Soy Sauce 1 bulb fennel 1/2 Avocado 1 dstsp Agave nectar Method: 1) Pre-heat the oven to 150C.  Wash the rice in a bowl of water, rinse, drain and repeat 3 times.  Bring 350mls water to the boil in a pan on the hob.  Add the rice.  Simmer …

Roast Butternut Squash & Sage Lasagne

Sometimes, only pasta, baked in cheesy sauce will do.  Laced with nutmeg, layered with smooth seasonal roast butternut squash and herby tomato sauce… Served with baby spinach and rocket and eaten until it’s gone… because really, it’s never as good tomorrow, and I probably wont fancy it then anyway… digging my fork in the dish at the end might even be the best bit… “just one more mouthful” I’m thinking… “and then I’ll stop”… Ingredients for the cheese sauce: 2 tbsp butter 50g plain flour 1 pint organic milk 50g cheddar cheese 1/4 tsp ground nutmeg Ingredients for the tomato sauce: 1 tbsp olive oil 1 red onion 2 cloves garlic 1/2 red pepper 2 sprigs fresh rosemary 1 can chopped tomatoes 1 tsp maple syrup 1/4 tsp sea salt Other Ingredients: 350g Lasagne sheets 1 butternut squash 4 sprigs of sage Extra Cheese for grating Method: 1) Preheat the oven to 200C.  Peel and slice the butternut squash in to discs around 1/2cm thick.  Place on a baking tray drizzled with olive oil, cracked …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …