Just released-our popular Yoga Raw Food Retreats for next year!
Start the year off with optimising your health and learning how to prepare delicious raw meals that the entire family will love!
Please pass it onto your friends x
Ingredients: Makes 12
1/2 cup cashews (soaked)
1/2 cup almonds (soaked)
1 cup dates (soaked)
1-2 Tbsp spirulina powder
1/2 cup shredded coconut
Process the cashews and almonds in a food processor until very fine. Add dates then spirulina and process until thoroughly mixed. Make into small balls then roll them in the coconut. Eat within 4-5 days (that shouldn’t be hard!) or store in freezer. and defrost 30 minutes before eating.
- 3 Tbsp tamari/gluten free soy sauce
- ½ tsp ground turmeric
- 1 10-oz packet firm tofu, drained and cut into 1 inch cubes
- 1 1/2 cups fresh shitake mushrooms, stems removed
- 2 zucchini, thickly sliced
- ¾ cup light coconut milk
- 1 tsp red curry paste, or to taste
- ¼ cup organic peanut butter
- 2 Tbsp brown raw honey
- 1 Tbsp lemon or lime juice
- pinch salt Method: Whisk together soy sauce and turmeric in large container. Add tofu, mushrooms and zucchini and toss to coat. Cover and marinate for 30 minutes at room temperature, or refrigerate overnight, stirring occasionally. Preheat oven to 200 deg C and coat baking sheet with cooking spray. Drain tofu, zucchini and mushrooms and thread onto 6 skewers that have been soaked in water (so they don’t burn). Place on prepared pan and bake for 20 minutes. Turn, and bake for a further 20 minutes, or until browned. To make Peanut Sauce: Whisk together coconut milk and red curry paste in saucepan. Whisk in peanut butter until smooth. Stir in honey, lemon juice and salt, and bring to a simmer. Reduce heat to low and cook for 5 minutes, or until thickened, stirring often. Place skewers on serving plate, and drizzle with peanut sauce. Serve with a fresh green salad or stir fried veggies.
Fortunately there are specific herbs and nutrients that help to support the health of these junctions and reduce gut inflammation.
These include: Glutamine, Zinc, Aloe Vera, Slippery Elm, Liquorice, Turmeric and Boswellia.
Manage your Stress: The gut is referred to as our ‘second brain’ as it is part of the same nervous system. Stress and anxiety directly influence the gut and an inflamed irritated gut can make us feel anxious and irritable. This is especially apparent in people with IBS and stress management and treating the nervous system is imperative.
• Yoga, meditation, tai chi, breathing exercises, massage and exercise call all help reduce and manage stress.
• Herbs such as Passionflower, Zizyphus, Lavender, Hops, Kava, Oats, Withania and Ginseng can all help make us more resilient to stress and cope better.
Butter lettuce is also called Bibb lettuce or Boston lettuce , Romaine works really nicely too.
This is a filling and simple salad that is easy to present beautifully and can be made smaller if desired for a first course of a larger meal.
- 2 heads butter lettuce
- 1 avocado
- 2 nori sheets
- 1/4 cup pine nuts
- 1/2 cup baby tomatoes
- 1 cup cashews, soaked 20 minutes
- 1/2 cup water
- 1 clove garlic
- 1 teaspoon onion powder
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 teaspoons nutritional yeast (optional) Blend all ingredients together in a high-speed blender. Chill until ready to use.
QUICK PARMESAN CHEESE
- 1/4 cup macadamias
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt. Pulverise the macadamias then add the nutritional yeast and salt, and mix thoroughly.
- Cut the leaves from the stalk of the butter lettuce.
- Toss in the desired amount of dressing and then rearrange the leaves on the plate so they go from biggest to smallest, as they did when they were part of the original lettuce.
- Cut half of an avocado into a fan and place on the plate just to the side of the butter lettuce.
- Crush a dry nori sheet with your hands and sprinkle the lettuce with it.
- Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a sprinkle of the quick ‘parmesan’ cheese and the pine nuts.
In our busy, stressful, high-paced lives it’s quick and easy to reach for painkillers to get rid of headaches and migraines.
Any medication puts extra load on our livers and kidneys so here are some natural solutions to ease the pain without adding any extra load on our bodies.
Lavender Oil: Is calming and relaxing and acts as a natural painkiller. Rub it into your temples, add it to the bath or put a couple of drops on your pillow to help with sleep.
Peppermint Oil: Topical application of peppermint oil has a relaxing effect on smooth muscles such as blood vessels and is antispasmodic. It also refreshes and energises and promotes clarity of thought. Massage a couple of drops into the temples or back of the neck.
Feverfew: Helps reduce migraine frequency as well as the intensity and duration of the pain. Feverfew is best taken in capsule or tincture form. Do not use Feverfew if you’re taking blood thinning drugs such as Warfarin.
Ginger has anti-inflammatory properties and can ease the pain and nausea associated with migraines.
11/2 cups walnuts
1 cup pitted dates
1/4 teaspoon sea salt, divided in half
1 cup blackberries
1 cup cashews, soaked in water for at least two hours and drained
1/2 cup coconut oil
1/3 cup maple syrup
To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse until crumbled.
Press the mixture into a small baking pan or casserole dish that has been lightly greased with olive or coconut oil then place in freezer.
To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor until smooth. Pour mixture over the bottom layer and smooth out evenly.
Chill in the fridge for at least three hours. Cut into bar shapes and serve with fresh berries and natural yoghurt
For the crust:
For the filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
1/2 cup cacao powder
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted
Prepare the crust by placing the pecans in a food processor and grind them into a fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.