Australian_Yoga_Journal_-_September_2015_

54

august/september 2015

yogajournal.com.au

EATING WISELY

nourish

3 tbsp white miso paste

Zest and juice of one lemon

2 tsp honey

2 garlic cloves, minced

2 tsp sesame oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small head radicchio or ½ head

red cabbage, thinly sliced

2 celery stalks, thinly sliced

¼ cup chopped cashews

4 cups cooked brown rice, barley,

or quinoa

1 jalapeño, sliced (optional)

2 cups dehydrated Brussels sprout

crisps,* kale chips, or seaweed

chips

In a bowl, whisk together miso

paste, zest and juice, honey, garlic,

and ¼ cup water.

Heat a large skillet over medium-

high. Add oil, bell pepper,

radicchio, and celery, and cook,

stirring often, until the vegetables

soften, 3 to 4 minutes. Remove

from heat, stir in miso mixture, and

sprinkle with cashews.

Divide vegetable stir-fry and rice,

barley, or quinoa among 4 plates

and top with jalapeño, if desired.

Garnish each plate with ½ cup

dehydrated Brussels sprouts, kale,

or seaweed. Serve immediately.

NUTRIONAL INFO420 calories per

serving, 13 g fat (2 g saturated), 66 g

carbs, 9 g fiber, 10 g protein, 523 mg

sodium

*To make Brussels sprout crisps,

clean, quarter, and coat raw sprouts

with a mix of 3 tbsp white miso

paste and juice of one lemon. Place

onto a dehydrator tray so they do

not touch, and dry at 135°F until

crunchy and firm, about 4 hours.

Honeyed Canned

Pears with Chocolate

Drizzle

SERVES 4

Sweet pears give contrast to earthy

bay leaf and pungent allspice. For

drizzling, choose a high-quality,

artisanal dark-chocolate sauce

made with 100 percent real cocoa.

4 dried bay leaves

1 tbsp whole allspice or

2 tsp ground allspice

1 cinnamon stick

8 canned pear halves

4 tbsp dark-chocolate sauce

In a small saucepan over high heat,

bring to a boil 1.5 cups water, bay

leaves, allspice, and cinnamon stick,

stirring for 1 minute. Add pears,

cover, and turn off heat. Cool for 1

hour.

Divide pear halves among 4 bowls;

top each bowl with 1 tbsp chocolate

sauce. Serve immediately.

NUTRIONAL INFO 1 49 calories per

serving, 0 g fat, 37 g carbs, 2 g fiber, 1

g protein, 5 mg sodium

Cashew Vegetable stir-fry with

Dried Veggie Crisps

SERVES 4

Savoury miso paste with lemon creates a thick sauce that’s

ideal both for drying veggies and dressing up a stir-fry.