Tag Archives: recipe

Vegan Spiced Hot Chocolate

29 Oct

spiced-hot-chocolate

Best news ever: this version of the every-so-popular hot chocolate is actually good for you! Free of dairy, sugar and other harmful ingredients, this hot chocolate is made with raw cacao, warming spices, almond milk and energizing maca powder. I would say it’s the perfect hot drink to nourish yourself on a cold day.

Ingredients (serves 2):

–       almond milk 4 cups

–       raw cocao powder, 3 tbsp

–       maca powder 1 tsp

–       cinnamon powder 1 tsp

–       chilli powder ½ tsp

–       Natural sweetener of your choice

Method:

Slowly warm up all the ingredients except the sweetener in a small pot. I actually blend the ingredients in a blender first, just to make sure it’s stirred well.

In order to keep all nutrients alive, don’t cook the hot chocolate, but just heat it to drinking temperature.

Add some sweetener of your choice, like raw honey or maple syrup.

Enjoy and warm up!

Recipe compliments of: http://www.mirellasaraswati.com/spiced-hot-chocolate/

Golden Fall Soup (Raw-Vegan)

28 Sep

Golden Fall Soup (raw-vegan)

From Chef Mirella: http://www.mirellasaraswati.com/golden-fall-soup-raw-vegan/

Fall is one of my favorite seasons when it comes to food. The local farmers market in Amsterdam fills up with pumpkins, root vegetables, apples and cabbages. It’s super colorful and I always need to control myself to buy just what I need and not buy everything that looks beautiful.

In this turbulent season of change the predominant sweet and heavy foods help to ground and nourish us. It is a beautiful example of the earth supplying exactly what we need.

This soup is like a little fall sunshine in a bowl. Made from yellow beats with tahini and ginger, this is a well combined raw soup for this season, being nutritious, warming and oh so tasty!

I serve this soup at room temperature and not chilled because the weather is already cold enough for me!

yellow beets

Ingredients (for two):

– 1 large yellow beet (or two small ones)

– 3 Tbsp Tahini

– 1 glove of garlic

– 1-1.5 inch piece of ginger

– one or two spring onions

– juice of 1 lemon

– Himalayan Salt (to your own taste)

– 1-2 cups of water water

Method:

Put the first 6 ingredients and one cup of water in to a blender. Blend until smooth. Add some salt and extra water if needed to get the right taste and consistency for your liking and give the blender another short swirl.

Enjoy the soup at room temperature or chilled!

Moroccan Spiced Quinoa Salad

14 Jun

Try this delicious recipe from my retreat partner and chef Mirella Saraswati. Join our upcoming Morocco Yoga Detox Retreat in September for more delicious food inspiration!

“At work I often make couscous salads. I add lots of delicious Moroccan spices, grated carrots, herbs and almonds and people love it. However I never eat it much myself because I try to avoid wheat. In an attempt to healthify my Moroccan couscous salad even more I decided to replace the couscous for quinoa.

Now, for a healthy food enthusiast I seem to eat a ridiculously low amount of quinoa. I must confess I’m just not a huge fan of the texture. There are only a couple of quinoa recipes that I really like and usually they are pretty stuffed with other delicious things so I don’t notice the quinoa too much. This recipe is one of those and I hope you enjoy it as much as I do!

This salad is full of fresh veggies and herbs, nuts and spices. I used a ready-made spice mix called ‘Ras el Hanout’, which can be seen as the Moroccan variation of Garam Masala. You should be able to get this at an exotic or middle-eastern style supermarket, or you can mix the spices yourself from the recipe I share below.”

Moroccan Spiced Quinoa SaladIngredients:

Salad Fillings (serves 2-3):

–       1 cup quinoa, uncooked

–       2 medium carrots (grated)

–       ¼ cup raisins (soaked for 1 hour)

–       1 spring onion (thinly sliced)

–       1 red bell pepper (thinly sliced)

–       handful of mint

–       handful of basil

–       1 avocado (sliced)

–       ½ cup of almonds

Dressing:

–       1/2 cup olive oil

–       1 small garlic clove

–       1 inch piece of ginger

–       3 tsp ras-el-hanout

–       1 tsp salt

–       juice of half a lemon

Ras el Hanout spice mix:

– 1 teaspoon ground cumin

– 1 teaspoon ground ginger

– 1 teaspoon salt

– 3/4 teaspoon freshly ground black pepper

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground coriander seeds

– 1/2 teaspoon cayenne

– 1/2 teaspoon ground allspice

– 1/4 teaspoon ground cloves

Cooking proces

Method

Cook the quinoa according to the package’s instructions, drain and let stand to cool.

In a dry frying pan, toast the almonds on medium heat until they start brown a little.

Prep all your veggies by grating the carrot and chopping the bell-pepper, spring onion, avocado and herbs.

In a small food processor or blender, combine the olive oil, garlic, ginger, Ras el Hanout, salt and lemon juice and blend until smooth. Taste and decide if you need more of any of the ingredients to balance the flavour out to your liking.

Add the quinoa to a bowl, mix in the dressing and toss till it’s well coated. Then stir through the carrot, bell-pepper, spring onion, mint, basil and raisins. Serve the quinoa salad topped with the toasted almonds and sliced avocado.

Enjoy!

Spring Cleanse – Chilled Avocado & Fennel Soup Recipe

1 May

Spring is the best time to scrub, cleanse, dust, shake, and get rid of the old cobwebs (inside and out). Here is an amazing detoxifying recipe from our Ibiza Yoga Detox Retreat by chef Mirella.

avocado fennel soup

RECIPE

Chilled Avocado & Fennel Soup

Chuck full of nutrition, this raw-vegan spring soup makes for a well balanced, cleansing meal! It ads fiber, essential fatty acids, vitamins, protein and anti-oxidants to your diet in one go! Tastes best chilled and topped with your favorite vegan cheese and/or nuts! I used a home-made almond-cheese and roasted pistachios.

Ingredients for 4 bowls:

•           2 Avocados
•           1 fennel including the leaves
•           1 cucumber
•           Half a garlic clove
•           3 spring onions
•           juice of 1 lemon
•           ½ tsp of black pepper
•           ½ tsp of sea salt or rock salt
•           1 cup of spring water

Blend together until smooth. Add more water if needed to get the desired consistency. Adjust salt and pepper to your taste. Chill in the fridge for at least one hour. Top with crumbled almond cheese and pistachio nuts and garnish with some fennel leaves before serving.

Visit www.nectaryoga.ca to join one of our upcoming Summer and Fall detox retreats.

Raw Lettuce Tacos with Nut Meat & Mango Salsa

30 Mar

Are you interested in detoxifying your body but scared about changing your diet? During one of Nectar Yoga’s Detoxifying Yoga Retreats, Chef Mirella, will have you feeling cleansed and full of new recipe ideas. The food during your yoga retreat is meant to be light, nutritious, uplifting and inspiring. For one week we will refrain from eating any sugar, meat, dairy, wheat or caffeine. Seems difficult? You will be surprised about the variety and quality of the food. Try this delicious Raw Lettuce Taco Recipe by retreat Chef Mirella. 

Join us for a Yoga Detox Retreat in Morocco and Ibiza this fall for more detoxifying inspirations like this! Click HERE for Full Details. 

Raw Tacos with Mango Salsa

Raw Tacos with Mango Salsa

Recipe

Raw Lettuce Tacos with nut meat and mango salsa (serves 2)

Ingredients:

Nut Meat:

  • 1 cup walnuts
  • 1 cup mushrooms
  • 4 sun-dried tomato halves
  • 1 Tbsp apple cider vinegar
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon tamari

Mango Salsa:

  • 1 mango, peeled and diced
  • 1/2 cup peeled, diced cucumber
  • 1 tablespoon finely chopped jalapeno
  • 1/3 cup diced red onion
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped cilantro leaves
  • Salt and pepper

Other:

  • Firm lettuce to use as tacos

Method:

Take a firm type of lettuce and use the leaves as tacos or wraps. I have used baby Romaine or Napa cabbage before.

For the nut meat, mix all the ingredients in a food processor until you have a chunky mixture with the consistency of ground taco meat. Try it and add spices according to your taste.

Put all of the ingredients of the mango salsa in a bowl and toss it around so the flavours mix well. You can make this a little ahead of time to let it marinade and let flavours soak in.

To serve, place a lettuce leave on your plate, top with walnut meat, mango salsa and optional guacamole.

Visit www.nectaryoga.ca for all our Detox Retreat options.

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