The Treeline Chalets Mountain Air Yoga Holiday in August saw us cook up some extra special and extra yum homemade vegetarian dishes for the team. This year we decided to focus on a well-balanced & super healthy vegetarian menu of no refined sugar, no saturated fat, no caffeine, no wheat, very low dairy & gluten (both optional for guest to decide) and lots of fresh fruit and vegetables. Lots of our inspiration came through ‘The Sivananda Yoga Cookbook’, Hugh Fearnley-Whittingstall’s ‘River Cottage Veg everyday’, Indian yogic dietary philosophy & of course many of our own personal recipes & creativity. We made sure we found as much non-processed and organic produce that we could get our hands on, keeping all meals up to our gourmet standards of super tasty food bursting with flavour & nutrition. Lots of nuts, seeds, pulses, beans & sprouts featured with a big emphasis on the goodness of raw fruit & vegetables as well as having ‘superfoods’ such as Spirulina & Yeast Flakes always available so no one missed out on their vitamin B12 hit! We had a vast array of scrumptious, cleansing and detoxifying herbal teas always on hand and we really made sure that the food promoted positive health for body, mind and soul to compliment the great yoga everyone was practising.
All the food went down a treat, so much so that many of our guests were asking for the recipes and so as promised, here are a couple of the most popular dishes from our Mountain Air Yoga Holiday…
Fig, Pear & Berry Bircher Muesli – serves 6
250g porridge oats
250ml freshly squeezed apple juice
150ml soy yoghurt
75g dried figs
1 small carrot, grated
zest & juice of 1 orange
2 TBsp sunflower seeds
1 pear, cored & chopped with skin on
1 banana, chopped
150g seasonal berries
honey, for drizzling
Mix together the oats, oatmeal, apple juice, yoghurt, figs, carrot, orange zest & juice & seeds and leave to soak overnight in the fridge. Before eating for breakfast, stir in the pear, banana & berries then drizzle with honey.
Super Energising Bliss Balls
75g dried figs
75g dried apricots
25g sunflower seeds
splash of apple juice
1 TBsp honey
2 TBsp dried coconut
Whizz the dried fruit & nuts in food processor then transfer to a bowl. Add apple juice and honey to get a sticky consistency that you can roll into small balls. Put the coconut thread on a plate and roll the balls over it so that the stickiness picks up the coconut and each ball is covered. Keep covered and refrigerated until ready to eat! Get creative and use any other flavours of dried fruit (dates, rasins, cranberries etc), nuts (walnuts, pistachio, almond, peanut) & seeds (sesame seeds are good to use instead of coconut) and if you feel a little naughty, grate in a little organic dark chocolate!
Sweet Potato & Peanut Gratin – serves 4
1kg sweet potatoes
2 TBsp cold pressed rapeseed oil
250ml soya cream
150g crunchy (no sugar added) organic peanut butter
Zest & juice of 1 lime
Preheat the oven to 190C. Peel the sweet potatoes and cut them into thin slices. In a large bowl, toss the potato slices with 1 TBsp oil and the soya cream. Arrange half the sweet potato slices evenly in a gratin dish. Try to keep the slices mostly lying flat. Beat the peanut butter with the other 1TBsp oil, lime zest & juice. Spread the mixture in dollops over the sweet potato in the dish. Cover with the remaining sweet potato slices and pour over any remaining cream mixture. Cover the dish with foil and bake for about 20mins, then remove the foil. Bake for a further 30mins or so until the sweet potato is tender and the top is browned and crisp. Serve hot with a fresh, crunchy leafy salad.
Hope you enjoy!
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