Vegan Ice Cream Recipe

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clean eathing, healthy diet, healthy eating, ice cream recipe, London yoga, nutrition yoga, vegan recipe, yoga food, yoga weight loss, Yoga With Paul

There are some delicious vegan ice creams available but they can be super-expensive.
Fortunately, it’s easy to make fabulous vegan ice cream at home.

All you need is:

Frozen bananas
Coconut milk (or other non-dairy milk)

Whiz up the bananas in a blender, adding enough milk to create a soft-serve texture. Then blend in any additional flavours, for example:

Frozen strawberries, peaches, blueberries, etc
Ground cinnamon
Vanilla or almond extract
Cocoa powder or chocolate chips
Chopped almonds or hazelnuts

You can either eat it straight away, or pop it in the freezer to set for a bit.

Tip: Slice up ripe bananas and store them in the freezer for instant ice cream when the mood hits.

What’s your favourite (vegan) ice cream flavour?

Quick Clean Eating – Porridge Jars

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clean eating, food for yoga, gluten-free recipes, healthy eating, London yoga, nutrition, vegan recipe, yoga diet, yoga practice, yoga tips, Yoga With Paul

Porridge jars are quick, healthy, versatile clean food on the go, and on the cheap.

What you do is half-fill an empty jam jar with uncooked porridge oats plus your choice of nuts, seeds, spices and a pinch of salt or sugar. Top it with non-dairy milk and pop in the fridge overnight. In the morning use it as a cold topping for fresh fruit or yogurt, heat it, or eat it straight out of the jar. Or toss it in your bag for elevenses, or a pre- or post-yoga snack.

It is great nutrition – you get complex carbohydrates and soluble fibre from the porridge oats; protein, minerals and healthy fat from the nuts; vitamins and fibre from the dried fruit; and protein and vitamins from the non-dairy milk. Adding a pinch of salt and/or sugar boosts the electrolytes. Made at home it costs a fraction of the price of an energy bar or drink. Plus it is vegetarian, vegan, and – if made with gluten free oats – gluten free.

This is one of my favourite flavour combinations:

Apple-cinnamon & peanut butter porridge jar

30g rolled porridge oats
20g raisins
small handful each pumpkin seeds and walnut pieces
1tbsp peanut butter
1/2 tsp ground cinnamon
pinch cloves or nutmeg (optional)
pinch sea salt
60ml unsweetened soya milk

Put all ingredients in a clean jam jar. Shake well. Refrigerate overnight. Enjoy

Share your flavour ideas in the comments!

Sugar-Free Coconut Energy Balls Recipe

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26 postures, Bikram yoga, clean eating, clean food, gluten-free recipes, healthy eating, hot yoga, London chef, London yoga teacher, Michael Arthur, nutrition, sugar-free recipes, vegan recipe, yoga food, Yoga With Paul

This sugar-free coconut energy balls recipe is from chef Michael Arthur.

His site, Michael Arthur Food has loads of creative, delicious clean food recipes with lots of vegan, gluten-free and vegetarian recipes.

These energy balls are a great energy boost before or after Bikram, and a healthy, satisfying option to scoffing chocolate or biscuits during your busy day. They’re also vegan and gluten-free.

Photo courtesy Michael Arthur

Sugar-Free Coconut Energy balls

Energy balls are a must have in your fridge, for those of you with a sweet tooth who want a sugar-free hit. Dates have a natural sweetness to them, but are also digested very easily, therefore supplying a quick burst of energy. You could use any type of nut in this recipe. Nuts are a source of protein and general research shows that walnuts help reduce cholesterol.

Ingredients (makes approx 10 balls)

150g dates (try to buy stoned dates, as it saves a lot of time)
50g dried figs
150g walnuts
65g dried apricots
125g dessicated coconut

Method

Soak the dates and the figs in water for an hour. Roughly chop the dates, figs and walnuts and blend everything together. A fairly smooth consistency is best, as it makes them easier to roll, but the odd bit of walnut here and there is fine. Once this is done chop the apricots into small pieces and add to the mixture. Stir in half of the coconut.
Roll into small balls and roll in the remainder of the coconut, making sure the outside is well coated. Place the balls in a sealed container and leave in the fridge for at least an hour, before eating. These will keep for a long time, so you could make a bigger batch.

What’s your favourite healthy snack? Share in the comments!

Yoga With Paul April Newsletter

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beach yoga, Bikram London, Bikram postures, Bikram yoga, hot yoga London, hot yoga tips, London yoga teacher, vegan recipe, yoga news, Yoga With Paul

This month’s round-up of the best of Yoga With Paul… and more. Enjoy!

Yoga With Paul newsletter APR 2015

Baked Tofu with Peanut Ginger Sauce

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Bikram yoga, clean eating, food for yoga, London yoga, tofu recipe, vegan blogger, vegan recipe, veggie recipe, yoga tips, yoga vegetarian, Yoga With Paul

I came across this recipe for baked tofu sticks with peanut sauce via vegetarian blog Tinned Tomatoes. It’s perfect for a dinner party appetiser, snack, or to make in advance and pop in your packed lunch. The tofu and nut butters give it a good protein hit, plus healthy fats, while ginger has anti-inflammatory properties. Also, if you want to make this gluten-free replace soy sauce with tamari.

Yum!

Ingredients:
14 oz. firm or extra firm tofu, pressed to remove water
4 tsp. toasted sesame seeds
1 tsp. peanut oil or other high smoke-point oil

Marinade Ingredients:
1 T sesame oil
1 1/2 T soy sauce
1 tsp. rice vinegar
2-3 tsp. agave nectar (or other sweetener of your choice)
1-2 tsp. Sriracha Sauce
1/2 tsp. ground ginger (or grated fresh ginger root)

Sauce Ingredients:
1 T ground ginger (or grated fresh ginger root)
2 T smooth natural peanut butter (Use peanut butter without added sugar, such as Adams 100% Natural Peanut Butter for South Beach Diet.)
2 T Tahini Sauce (or if you don’t have Tahini, use 2 T more peanut butter)
3 T soy sauce (I used reduced-sodium.)
1-2 T agave nectar (or other sweetener of your choice)
2 tsp. rice vinegar (not seasoned rice vinegar, which contains sugar)
3 T water

For full instructions see the original post at Kalyn’s Kitchen.

Cajun-Spiced Potato Soup Recipe – Vegan and Gluten Free

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Bikram London, Bikram studio London, Bikram yoga, clean food, food for yoga, gluten free recipe, hot yoga London, potato recipes, seasonal eating, vegan recipe, vegetarian soup, yoga nutrition, yoga teacher London, Yoga With Paul

It’s getting to be comfort food time of year again, and every autumn I try to find a few new recipes to add to my collection of staple dishes. Soup is great: you can make a huge pot, freeze some, pop it in a jar or thermos for lunch, top it with cheese for a protein boost, and serve it with a range of bread/flatbread/crackers.

This vegan, gluten free potato soup recipe is from Oh She Glows. I love the mix of spices and the split peas add protein.

Not Your Average Potato Soup

Yield: 3 servings

Ingredients:

2 tsp coconut oil (or other oil)
3 garlic cloves, minced
1 tsp yellow mustard seeds (optional, but recommended)
1 small onion, diced
3 celery stalks, diced
4 cups diced potato (about 1.4 pounds)
1 cup uncooked green split peas, rinsed
5 cups vegetable broth
3/4 tsp smoked paprika, or to taste
1 tsp dried oregano
1/2 tsp dried thyme
1/8-1/4 cayenne pepper, to taste
1/2 tsp chili powder
fine grain sea salt and black pepper, to to taste
Fresh parsley, for garnish (optional)

1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.

3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

Share your favourite autumn recipe in the comments!

Seasonal Eating: Apples

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apple crumble recipe, apples, clean eating, food for yoga, gluten free recipe, healthy eating, nutrition yoga, seasonal eating, vegan recipe, yoga eating, Yoga With Paul

Apples are a perfect snack: delicious, packed with vitamins, fibre, and H2O, and they survive much longer than a banana in your briefcase/handbag/rucksack. We’re swinging into apple season so it’s a great time to hit farmer’s markets and get a variety of tasty fresh fruit. Supermarkets don’t offer as many different types and chances are they’ve been on the shelf longer.

If you’re in the mood for a pudding, why not an apple crumble? The question is: cream, custard, ice cream, or a bit of each? This recipe from The Minimalist Baker is gluten-free, vegan and takes just 15 minutes to assemble. Perfect!

Gluten Free Vegan Apple Crisp
Serves: 4-5

Ingredients

8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
dash lemon juice
1/3 cup sugar
1 Tbsp cornstarch
heaping 1/2 tsp cinnamon
pinch of salt
TOPPING
heaping 1/3 cup packed light brown sugar
1/4 cup gluten free flour blend*
1/2 cup gluten free old fashioned oats
1/4 cup almond meal
1/4 teaspoon cinnamon
pinch salt
1/3 cup (little more than 1/2 one stick) non-dairy butter melted, such as Earth Balance

Instructions

Preheat oven to 190 degrees and lightly grease a 20x20cm baking dish.
Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
Transfer to baking dish and set aside.
Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until it resembles wet sand.
Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
Let rest 10-15 minutes before serving. Is great with vanilla ice cream – caramel sauce is also a lovely addition.

Notes
* You can use an all purpose gluten free flour blend, such as Bob’s Red Mill Brand. Or, you can replicate the blend I used, which was made of 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, and 2 Tbsp sweet white rice flour.
* There will be some liquid in the bottom of the pan, which you can either drain off or pour over the top of your ice cream.

What’s your favourite apple recipe? Share in the comments!

Yoga With Paul September Newsletter

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Bikram yoga, Dharma Mittra yoga, fitness, hot yoga, London yoga, mediation, vegan recipe, yoga blog, yoga inspiration, yoga teacher training, yoga tips, Yoga With Paul

This month’s round-up of recipes, inspiration, and all the best of the blog. Enjoy!

Yoga With Paul Sept 2014

Sri Dharma Mittra

Eat Clean – Edamame and Avocado Salad

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avocado, clean eating, edamame recipe, healthy eating, seasonal eating, spring, vegan recipe, vegetarian recipe, Yoga With Paul

If you’re craving something fresh, green and with a hint of spring zing I recommend trying this edamame and avocado salad recipe from Joy the Baker. It has a hint of ginger in the dressing to give it some kick (plus anti-inflammatory phenols) and I’m going to try swapping parsley for coriander because I just love that combination.

Ingredients

Avocado and Edamame Salad
(4 large or 6 small servings)

-400g bag frozen shelled edamame, thawed
-1 clove garlic, minced
-1 teaspoon grated fresh ginger
-2 teaspoons honey
-scant 1/4 cup seasoned rice wine vinegar
-3 tablespoons olive oil
-juice of 1 lime
-pinch of salt and fresh cracked pepper
-1/2 cup sliced green onion
-3 tablespoons chopped fresh parsley
-5 to 8 radishes, sliced
-1 ripe avocado, sliced
-sesame seeds

Full instructions here

Tried it? Tell us what you thought in the comments!