This has become one of my favorite dish. It is so tasty and so easy to make. Invite your frineds for dinner with this one!
Download as pdf here.
Ingredients (2-3 portions)
1 tbsp coconut oil
1 C root celery, in small peaces
10-15 small potatoes, in chunks
1 yellow onion, chopped
2 garlic cloves, chopped
2 C veggie broth
¼ tsp cayennepepper
1 tbsp thyme
1 can white beans
½ C coconut milk
½ tsp salt
Fry onion and garlic in the oil until soft.
Add all the ingredients except coconut milk & beans.
Boil on low heat until the potatoes and celery are soft.
Add the rest of the ingredients and let boil for a couple of minutes.
Serve with a nice green salad.
As you may know I love Indian food. I have eaten pakoras but not for some years since I don´t eat eggs or gluten. But surprise, surprise! Pakoras doesn´t contain eggs or gluten! They use chickpea flour! All those years skipping pakoras for nothing. Anyhow, the other day I was craving for this and was digging in my recipes and I found this wonderful recipe. Not sure it is an original Indian pakora, but it´s tasty, so try it!
Download the pdf here.
Ingredients (3-4 portions)
1 Eggplant, peeled and cut into ½ inches
Coconut oil or ghee to fry
1 Onion, blended into a purée or grated
1C Chickpea flower
1 tsp Cumin, ground
1 tsp Oregano
1 tsp Cinnamon, ground
2 tsp Turmeric, ground
¼ tsp Chili powder
2 tsp Salt
1 tsp Black pepper
1C Oat milk or other vegetable milk
Mix the ingredients to the batter. If needed add some more milk. Heat a pan with oil.
Dip the slices of eggplants in the batter, covered in the batter.
Fry the eggplants until they are golden brown.
Place the fried eggplants on paper to get rid of some oil.
Serve with rice and a green salad.
I made this Indian Veggie Chili a couple of weeks ago and it became one of my top 10 favorites! I´m a little bit sensitive to too spicy food, even though I love Indian food, so i took less chili, but if you like hot and spicy food you can take more!
2 tbsp Coconut oil or Ghee
1 Onion, chopped
2 Garlic, cloves
1-2 tbsp Ginger, fresh, grated
2 tsp Chili, red, chopped finely
1 tsp Cummin, ground
1 tsp Garam masala
1 tsp Coriander
1 Carrot, grated
1 Canned Crushed tomatoes, crushed
1 Canned Kidney beans, rinsed
1 C Water
2 C Spinach, fresh
Fry the onion, ginger & garlic in the oil/ghee for a couple of minutes. Add the chili and the spices and fry for 5 minutes.
Add the tomatoes and cook for 5 minutes. Add the beans. Add salt to for your taste.
In the end add the spinach and cover the pot with a lid and let the leaves get soft.
Serve with your favorite rice and a green salad.
The marinade sauce
Blend all the ingredients in a blender or just mix it by hand in a bowl until everything is mixed and smooth. Set aside.
Skewer the vegetables in any order desired.
Brush the vegetable skewers with the marinade.
Save the remaining sauce and heat it to use it as a sauce to the skewers later.
Put the skewers in the fridge for about 30 minutes to soak the marinade.
Cook on a preheated grill (225C/437F) until the vegetables are tender and have some color.
Brush the veggies a couple of times during the cooking
Heat the sauce.
Serve the skewers with quinoa, the sauce and a green salad.
Heat the oil in a pot.
fry all ingredients except (quinoa and water, salt) until they are soft.
Add quinoa water and salt. stir and boil until the quinoa is soft. (Takes about 20 minutes.
Serve to veggies, curry or Asian Barbecued veggies.
Grab your free pdf here!
Helen Kåselöv is a yoga teacher and yoga therapist and the founder of Healing from within with yoga & food (former Yoga for Endometriosis & Pelvic pain). Helen has a history of severe endometriosis and is today helping women with endometriosis, PCOS, uterine fibroids and other pelvic pain online, with yoga, nutrition and other lifestyle changes. Using yoga both as a tool in different kinds of healing programs, pain management, yoga has become the foundation in her work. “Yoga can help you in so many ways: Physically, mentally, spiritually and as a personal development tool.”