All posts tagged: yoga fuel

Rosemary & Walnut Buckwheat Loaf

Oh hi gluten free buckwheat loaf that takes just 45 mins in the oven.  How are you, you gorgeous indulgent bread friend with benefits? Your herby lusciousness lures me to you… I drizzle you with olive oil and sink my teeth, sumptuously in to your soft nutty loafiness… Can you tell I haven’t had bread in a while?  I’m a conservative grain consumer, saving myself for only the whole and gluten free goodies among the grain family… My gut says thank you – now I’m free of stodge and bloating and my taste buds say thank you – you meet my sweet nutty desires… So for the gluten free among you, or those looking for a quick bread fix, full of nutty buckwheat goodness this is for you… Let me know how you get on… Ingredients: 450g buckwheat flour 50g buckwheat oats 1 tsp sea salt 1 1/2 tsp bicarbonate of soda (gluten free) 450mls Almond Milk 2 sprigs fresh rosemary large handful of chopped walnuts Method: Preheat the oven to 200C Chop 1 sprig …

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 …

Wild Chestnut & Thyme Risotto

By next week they’ll be gone.  But while you can, there’s a bounty of smooth, nutty, sweet Autumn Chestnuts ready in abundance and littering the floor of the woods…  Don’t mistake them for conkers (or worse vice versa)… You’ll know a sweet Chestnut by it’s green shell of fine spines, which is almost impossible to penetrate without impaling a finger.  Inside you’ll find 3 cosy chestnuts, slightly tear-dropped in shape (compared to their more spherical conker cousins).  You’ll have to be creative getting in to them…. my preferred method is a sort of stamp squeeze with a foot, so that the chestnut pops free and my fingers are saved…  It’s worth it though.  Take a bag, collect plenty, top and tail them and roast them in the oven for 30 minutes and enjoy warm.  Or, add them to this delicious autumnal risotto…   Ingredients: 1 tbsp olive oil 1 tbsp butter 1 large onion 2 cloves garlic 1 cup arborio rice 1 glass dry white wine 2 large chestnut mushrooms Roughly 24 Whole Sweet Chestnuts …

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 …