I’m so excited to get my hands on a copy of The Yoga Kitchen by Marlien Wright. (R340) If you’ve been following my blog, you’ll know I tried out Marlien’s 21 Day Nourish & Glow Plan and absolutely loved it! This book is packed with nutritional information and hearty recipes. I’m just dying to try out the Yoga Kitchen Lamb Curry now that the weather is cooling down this side.
Just love how much colour is packed into Marlien’s recipes.
All the recipes are gluten, grain and dairy free, and based on the ‘Food Combining’ principles that promote good digestion and nutrient absorption, weight loss and an alkaline body.
In this collection of recipes you will find:
• essential pantry ingredients
• a 21-day meal plan to reboot your metabolism
• an A–Z guide to the sources and roles of vitamins, minerals and phytonutrients
• gluten-, grain- and dairy-free recipes
• traditional recipes for bone broth, cultured recipes and sprouting
• highlighted health bene ts of each recipe
• and lifestyle tips
I also just love how Marlien highlights after each recipe, what each ingredient offers you in terms of vitamins, minerals etc So you can really start tracking and adding in those essential vitamins you may be lacking.
Butternut & Kale ‘Chip’ Salad Serves 4–6:
For those who are wary of kale, this is the way to eat it: the crunchy, nutty taste of kale chips are so amazing that even those most opposed to greens cannot resist them. This salad is perfect for winter and works particularly well served alongside a comforting soup.Tip: Soak the almonds the night before, then drain them the next morning and let them dry on a paper towel before roasting them. (See lifestyle tips & tools on page xii for more information on the benefits of soaking nuts and legumes.)
- 1 medium-sized whole butternut
- Coconut oil
- 12 large leaves of kale, de-stemmed
- Pinch of pink salt or a dash of soy sauce
- 1 cup of raw almonds
- ¼ cup of raw pumpkin seeds
- 30 ml olive oil
- Juice of ½ a lemon
- ½ tsp ground cumin
- Pinch of paprika
- Pinch of cayenne pepper
Wash the butternut thoroughly. Leaving the skin on, remove the stalk and then slice the butternut lengthways into 2-cm thick wedges. Place them on an oven-proof dish greased with coconut oil and transfer it to a 180°C preheated oven.
Remove the butternut after 30 minutes and leave to cool.
Turn the oven temperature down to 120°C and place the washed and thoroughly dried kale leaves flat on a greased baking tray (you may need to use more than one tray to accommodate all the leaves). Season with a sprinkle of pink salt or dash of soy sauce. Then transfer them to the oven for approximately 20 minutes. They should be crispy and flaky when they are done.
While the kale is roasting, toast the almonds and pumpkin seeds in a dry pan, stirring frequently and watching them closely. When they start swelling they are ready and can be set aside to cool. Assemble the kale chips, butternut wedges, nuts and seeds on a platter or shallow salad bowl. Whisk all the dressing ingredients together and drizzle over the salad before serving.
Kale can legitimately be labelled as a superfood; it is extremely high in vitamins A, C and K and is crammed full of phytonutrients that aid in DNA cell repair, slow down cancer cell growth, particularly those that protect against colon and prostate cancer. The list of health benefits of kale is long and there are simply too many to mention, but let me end with a fun fact: kale is super easy to grow, and so why not try to grow and harvest your very own organic kale to add to salads, soups, stews or to make kale chips from.
Gluten, grain & dairy free. Vegan & paleo friendly. (Watch our for more recipes next week!)
For more info on The Yoga Kitchen, Marlien’s retreats and her glowing reboot plans, visit www.yogakitchen.co.zaand follow her on Facebook Here for updates. And YAY, now one lucky Kim Gray reader stands the chance to win a copy of The Yoga Kitchen.
To Win: This competition is now closed! Congrats Eira Brown. You are our winner! 🙂
A.) Tell me in the comments section or via one of your social media channels (don’t forget to tag me & The Yoga Kitchen if replying via social media) why you’d love to win this nourishing book?
B.) Share this competition via one of my social share buttons and tell me where you shared it! * Winner announced 17 November 2016/ open to S.A. only / prize cannot be exchanged for cash / winner has 30 days to claim prize / winner will be notified via e-mail and announced back here on this post.