Australian Yoga Journal — January 2018

76

january 2018

yogajournal.com.au

Quinoa, Coriander and Sunflower

Seed Pilaff

GLUTEN, GRAIN, DAIRY, NUT, EGG, SUGAR FREE - VEGAN FRIENDLY.

This quinoa salad has it all: taste, colour, texture and creativity. A perfect

picnic addition or lunchtime bowl.

INGREDIENTS

3 cups cooked quinoa

1 tbsp coconut oil for cooking

2 medium onions - finely diced

1 bunch coriander - stems finely chopped, leaves roughly chopped

1/2 cup sunflower seeds - toasted

1/2 lemon - juiced

2 tbsp tamari

2 tbsp extra virgin olive oil to finish

Good pinch cayenne pepper

Salt and Pepper to taste

½ cup currants - optional

METHOD

In a large fry pan, sauté onions in coconut oil until soft and lightly browned.

To a large bowl add onion, quinoa, coriander, sunflower seeds, lemon juice,

tamari, olive oil, cayenne pepper, currants (if using), salt and pepper and

mix well. Serve with extra coriander.

Coconut Mango Rose Cups with

Cardamom and Maple Glazed Pistachios

METHOD

Prepare the 4 following layers in 4 separate bowls:

Step 1. Preparing the Mulberry Granola

Using a food processor mix 1/2 cup of desiccated coconut,

1 cup of dried white mulberries and 1/2 tsp cinnamon

powder and blend on medium speed until the mulberries

are broken up into smaller pieces. Once prepared place

aside while you prepare the rest of the layers.

Step 2. Preparing the fresh Mango Puree: Blend your fresh

mango flesh, cardamon powder and a little water together

in your food processor/blender until puréed. Set aside.

Step 3. Preparing the Coconut Layer: In a small mixing

bowl, add 8 tbsps of plain coconut yoghurt, 1/2 tsp of

maple syrup and 1/4 tsp of pure vanilla powder or essence.

Mix together well and set aside.

Step 4. Beetroot + Rose Layer: In another small mixing

bowl, add 8 tbsps of coconut yoghurt, ½ tsp of maple

syrup, 1 tsp of beetroot powder and 1 tsp of rose water.

Mix together well and set aside.

Step 5. Maple Glazed Cardamon Pistachios Garnish:

In another small mixing bowl add 2tbsp of crushed raw

pistachios, a sprinkle of cardamon powder and ¼ tsp of

maple syrup. Mix together and let sit to the side while you

start layering these bowls of goodness inside the cup!

Step 6. The final step!

1. Line up your cups in a row to make it easy to fill them.


2. Place 2 tbsp of the Mulberry Granola into each cup.


3. Layer 2 tbsp of Mango Cardamon Puree on top of that
   and smooth out with your spoon.


4. Layer 2 tbsp of the Coconut mix on top of the mango
   and smooth over with the bottom of your spoon.


5. Layer 2 tbsp of the Pink Beetroot and Rose mix on top
   of the Coconut layer and smooth over by using the bot-
   tom of the spoon.


6. Garnish with ¼ tsp of the maple glazed cardamon pista-
   chios, a sprinkle of edible rose petals and some yellow
   calenduler flowers.


7. Serve immediately or place in the fridge until ready to
   serve. (*Note, if placing in the fridge, make an effort to
   take them out of the fridge approx 15mins before serving
   so they are a nice soft consistency and are not too cold.)
   Voilla! Enjoy the loving deliciousness of this divine
   wholesome recipe!

Gluten-Free

By Angie Cowen

Christmas can be a time of overindulgence, leaving us feeling

uncomfortable and disconnected from our wellbeing. These recipes

will nourish the body, and by bringing in complete presence and

gratitude for what we have when eating, we can transform the simple

experience of enjoying a meal to a whole new level of fulfi lment,

nourishment and connection. 

Lorien Waldron is the author of the

recipe book, ‘Simple Ayurveda in the

Kitchen’, available via E-book on her

website. She also runs online

coaching programs designed to

guide those seeking a healthy

lifestyle and wholesome nutrition

in the right direction. Connect with

Lorien via social media, @wholesomelovinggoodness

email: [email protected] and

via her website http://www.wholesomelovinggoodness.com