Here you will find a range of my favorite recipes tried, tasted and created in different kitchens around the world!

Being a nomadic traveling yogini means no facilities to cook and get creative in the kitchen on a regular basis so when I happen to be in a place with a kitchen and local markets it is more then likely I will get inspired and cook, experiment and create some tasty dishes. I like to incorporate fruit and vegetables which are in season, organically grown and ideally are locally sourced hence the local markets!

All the recipes here are either vegetarian, vegan or raw as this has been my stable diet since birth and I highly encourage you to research and educate yourself on your own constitution and your metabolism to ensure you can maintain optimum health all of the time! If your body craves meat or eggs for example it is a sign your body is lacking certain vitamins and minerals so take care of yourself and listen to the wisdom of your body for it knows what you truly need. And yes listening to that craving chocolate is total fine too!

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” – Ann Wigmore

Quinoa Salad

A quick and easy to make salad for all occasions! Quinoa is high in protein and fibre and can be eaten hot or cold. For exact cooking instructions look on the packet or ask google. How to make: Chop up a variety of raw greens and vegetables. I used kale, parsley, garlic chives, cucumber and capsicum. Lightly steam broccoli and sweet potato while you are making the quinoa. The measurments are generally one cup of quinoa to two cups of water serves two people and it takes 15 – 20 minutes to cook. Let the steamed vegetables and quinoa cool down, then mix them in with your chopped raw greens and vegetables. Add dressing, salt and or peppa to your taste buds, I personally love tahini on all salads!

Watermelon Revitaliser

Watermelon juice is not only great for hydration but also is rich in antioxidants and potasium and vitamin B! How to make: Cut up the desired amount of watermelon into bite size pieces and put them into your blender. Sprinkle cinnamon powder on top for added flavour and revitalisation! Add half a glass of water into the blender and blend until the watermelon has turned into liquid. Enjoy!!!

Laura’s Nutritious Soup

One of my gorgeous friends Laura made this quick and really nutritious soup for me. I stood in her kitchen and watched her create this tasty dish in about 20 minutes. How to make: Cut and peel 3 regular sized sweet potatos into small pieces and place in boiling in water. Cut 2 red pepper into thick slices and lightly fry in coconut with onion and garlic (optional). Once the sweet potato is soft and the red pepper is slightly brown blend them together until smooth and creamy with 2 cups of water, including any extra seasoning or flavours such as tamari, salt, pepper etc. Roast sunflower seeds in a pan with tamari and sprinkle on top. Thank you Laura!

Power Packed Porridge

Oats in general are full of goodness including being high in fibre and they apparently lower cholesterol too. How to make: Soak your oats for a minimum of 10 minutes in water and or your choice of milk. Place the pot on a stove and cook until ready stirring occasionally. Put your desired amount in a bowl and a dolop of coconut oil, add blueberries, strawberries, rasberries on top. Sprinkle with bee pollen and cinnamon. Drizzle honey or agave nectar on top. It is optional to put all the ingredients in the pot which makes the berries slightly stewed.

A Berry Berry Smoothie!

If you LOVE berries then this is for you! This goodness includes: Half avocado, mixed frozen berries (mulberries, blueberries, raspberries, strawberries and red currants) coconut milk, rice milk, vegan protein powder and a splash of water! Blend until smooth and creamy and add a few berries on top.

Hydration With A Twist

When we spending many months in hot climates hydration is important! This Hydration With A Twist drink was created with curiosity of mixing different flavours. How to make: Chop up watermelon in chunky pieces and place it in a blender so it fills about just over half of your jug. Add in about 6 regular size strawberries, X2 tablespoons of coconut oil and a flat teaspoon of cinnamon. Add 1 cup of water. Blend until everything is Liquefied and drink up!

Spanish Summer Salad

Salads are packed full of nutrients and there is plenty of room to be creative. How to make: This saland was put together with the left overs in my fridge which included lettus, cherry tomatoes, cucumber, red capsicum, black spanish olives, chickpeas, steamed sweet potato and topped with sauerkraut. Add olive oil and seasoning to desired taste. Eat while watching the sun set!

Strawberry Delight

Awaken your tastebuds with this hard to resist smoothie! How to make: All you need for this delightful drink is X1 banana, a handful of strawberries, your desired milk (I used a combination of rice and coconut milk) with equal amounts of water, a teaspoon of white clay (amazing for digestion), a table spoon of  coconut oil and blend until smooth and creamy! Optional to add in your choice of vegan protein powder too! YUM!!

Bali Style Fruit Salad

After a visit to the morning markets THIS is what we came home with. Papaya, mangoes, star fruit and lime to squeeze on top to bring out the taste. Chop in your desired way and prepare to be nourished as you put your feet up to indulge!

Papaya Boat

Papaya is one of my all time favorite fruits along with mango! It is super rich in Vitamin A and C plus it is a good source of folate. How to make: Cut a whole papaya in half long ways and scoop out the seeds. Chop in small pieces some banana, mango, nectarines, peaches etc or whatever you have in your fruit bowl and put the chopped up fruit inside the papaya. Put a dolop of yoghurt (soy / coconut / dairy) on top and sprinkle with some sesame seeds and chocolate coated goji berries (optional). Share with your best friend!

A Zesty Tropical Combo!

I LOVE this combo! All you need is chopped papaya, banana and a dollop of yoghurt – either coconut / dairy is fine. A sprinkle of cinnamon to your taste and blend until smooth and creamy. Sprinkle with raw chocolate or sprinkles of your choice on top with a slice of tamarillo for the zesty experience.

Tempting Tempeh

Tempeh is high in fibre, protein and as it is fermented it increases the amount of riboflavin and vitamin B6. I love buying it fresh from the local markets in Bali or Malaysia. How to make: Cut it up in medium slices and lightly fry in coconut oil until light brown in colour. Optional to add in fresh cut cherry tomatos for extra flavour a few minutes before turing off the heat. A great side dish to any meal or ideal for a snack throughout the day.

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