Month: April 2018

Marinated Tofu, Roasted Veggies & Basil Pistachio Pesto

Roasted veggies are the kings and queens of healthy cooking. No matter the weather or the season, you may basically roast everything in an oven or on a barbecue. It is not only a tasty and easy way to add vegetables to your diet but is also very cheap. What you’ll need is a fat (olive oil for example), spices (whatever you fancy), veggies and salt/pepper – it does not get as complicated as that. I am usually preparing those every week so that I have something to eat whenever I do not feel like cooking or just do not have the time. You would like to start meal-prepping? Roasted veggies are your friends! Along with those amazing vegetables, I usually love to marinate some tofu, which is a staple food for all vegetarian/vegan/plantbased eater looking for good quality plant-protein! Some people like it raw, and not marinated, but it is not my cup of tea. And if you are new to tofu, I would recommend marinating first so that it absorbs some delicious flavours …

Spicy Butternut Squash Soup

An early-autumn evening, round the equinox. Nights are getting longer, colder, and we’re all gathered round that large wooden table, tastebuds quivering, waiting for dinner to be served. The yoga retreat vibes were high, sharing laughs, heart-warming chats, positivity and love round. In a slow and delicate dance, our hosts started to place large plates under our nose – filled with an orange liquid, crowned with a dash of olive oil and radish sprouts, a mouth-watering, oriental and spicy smell coming out of them. Eager to taste it, we digged our spoons like one man – and there, replacing the joyous noise, a complete silence settled. The sound of happiness and contentment. The squash’s sweetness coupled with some delicious lemongrass, spicy ginger and creamy coconut milk – a game-changing soup. I had to ask for more. And I had to recreate it at home. So here you are. Enjoy! Yoga Retreat Inspiration: Spicy Butternut Squash Soup Portions: 4 people. Preparation time: 25 minutes. Cooking time: 45 minutes. Ingredients For one portion of curry paste: 2 …

Liquid Gold in a Glass: Raspberry & Basil Smoothie

This weekend of late March early April has been full of magic: A Celestial Event (Blue Full Moon), the wrapping up of our third 2018’s month and the start of a new one, and finally Easter celebrations. So many empowering and releasing energies all round us, making our dreams and intentions more powerful than ever. I hope that you shared some amazing moments with your loved ones – and that even though you’re reading that later in the year, you are still spreading the love and sharing great times with those round you. I am one of those who do not wait for Spring or Summer to sip on deliciously creamy and satisfying smoothies and actually use it as a base for each and every single one of my breakfasts. There is nothing like a smoothie – or even better, a Smoothie Bowl topped with loads of goodness – to make me feel happy, grateful and full for the entire morning. I am especially in love with this one since it incorporates a little basil …