Golden 'Yogi Tea' Recipe

Yogi tea will give you a natural “high” while your feet stay firmly grounded.  It is a tonic for the nervous system, improves memory, gives you energy, prevents colds and flu, and naturally warms the body.

Ingredients

4 Cups Water

12 Cloves

16 Green Cardamon pods

16 Whole Black Peppercorns

2 Cinnamon Sticks

4 Big Slices of fresh ginger root

1 tsp Black tea (optional - we make it caffeine free at the studio)

2 Cups milk (optional) - cow, rice, almond, or soy of your choice)

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Method

Boil spices for 10-15 minutes. Add black tea and steep for 2 minutes.  Add milk, then reheat to boiling point. Remove from heat and strain.  Add honey or raw sugar to taste.  Makes about 4 cups. 

HEALTH BENEFITS

~  Black Pepper:  to purify blood

~ Cardamon: for colon

~ Cinnamon: for bones

~ Ginger: strengthens nervous system and prevents colds / flu

~ Milk: aids in assimilation of spices and avoids irritation to colon and stomach.

~ Black tea: acts as a catylst for other ingredients

Ref: Foods for Health & Healing Remedies and Recipes, by Yogi Bhajan

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Simple Oat Cookies by Deliciously Ella

MAKES 12 COOKIES

VEGETARIAN & VEGAN FRIENDLY

“These are the perfect afternoon snack. I’m obsessed with the wholesome oats and gooey chocolate chunks when they are warm out of the oven.” - Deliciously Ella

INGREDIENTS

• 200g oats

• 1 heaped tablespoon brown rice flour

• 70g ground almonds

• 1 heaped teaspoon cacao powder

• 7 tablespoons maple syrup

• 4 tablespoons coconut oil, melted

• 1 tablespoon almond milk

• 1 teaspoon baking powder

• 40g dark chocolate chips, roughly chopped

• Pinch of sea salt

METHOD

1. Preheat oven to 180c, fan setting.

2. Place the porridge oats, rice flour, cacao powder, ground almonds, baking powder and salt into a large bowl and mix well to remove any lumps.

3. Add in the maple syrup, almond milk and melted coconut oil and mix until well combined.

4. Finally, add in the chocolate chips and mix through.

5. Scoop out balls of the mixture using an ice cream scoop or large spoon, and roll them into ball shapes using your hands.

6. Place the balls on a lined baking tray and push down a little to form a cookie shape.

7. Bake for 10-15 minutes until golden, then remove from the oven and leave to cool.

Detox Herbal Blend

“I like to drink my detox blend first thing in the morning, to stimulate the liver and get the detoxification process started. I also love to sip on this throughout the day, or while on a juice cleanse, as it has potent healing powers. The unique combination of ingredients in this blend has been formulated to enhance your body’s natural detoxifying processes, helping to cleanse out lingering toxins and impurities. The licorice root and dandelion will help to soothe your digestion, providing a feeling of refreshment and vitality. “ - Olivia Scott

INGREDIENTS

1 tsp fennel seeds
zest and juice of 1 orange
1 Tbsp cacao nibs
1 tsp dried licorice root
1 tsp dried dandelion
pinch of vanilla bean powder 2 cups (500ml) boiling water

METHOD

Place all ingredients in a tea strainer or teapot with a strainer attachment. Slowly pour over boiling water and leave to steep for 3 minutes. Remove leaves and serve. Leave to cool down to drinking temperature.

Makes 500ml

Recipe by Olivia Scott

Instant Bircher Muesli Recipe

INSTANT BIRCHER MUESLI

SERVES 2
VEGETARIAN & VEGAN FRIENDLY

“This is my favourite lazy breakfast. I love overnight oats and traditional bircher muesli, but I’m rarely organised enough to get them prepped the night before, so this is the ideal solution for me, and hopefully for you too. I love mine with almond butter, fresh berries and a spoonful of maple but it’s also delicious with toasted nuts, banana slices and just about anything else you’ve got in your kitchen.” - Deliciously Ella

INGREDIENTS

• 30g dried apple rings

• 80g porridge oats

• 2 tablespoons coconut yoghurt

• 2 teaspoons sunflower seeds

• 1 teaspoons chia seeds

• Half a glass of almond milk, or any other plant-based milk

• Handful of raisins

• Drizzle of maple syrup, optional

METHOD

1. Cut the apple rings into bite-sized pieces, then mix all the ingredients in a bowl and let sit for a minute or two, until the mix is soft and creamy.

2. Top with your favourite ingredients – peanut butter, almond butter, toasted nuts, fresh berries, sliced banana and coconut chips are all delicious!

5 Ingredient Cookie Recipe

“They look pretty standard here, but trust me these are anything but boring. They’re the easiest, most deliciously chewy cookies made of just five ingredients: ground almonds, medjool dates, almond milk, dark chocolate chips (or raisins) and chia seeds. It’s magic!” - Deliciously Ella

INGREDIENTS

• 180g ground almonds

• 12 medjool dates, pitted

• 1 tablespoon chia seeds

• 3 tablespoons almond milk

• Handful of dark chocolate chips, or raisins

METHOD

1. Preheat oven to 180c, fan setting.

2. Simply place all of the ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.

3. Once mixed, add the dark chocolate chips or raisins and give it another very quick whizz to mix it all together.

4. Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.

5. Once you have about 12 round balls, squish them down to form cookie shapes.

6. Bake in the oven for 15-20 minutes until golden.

Cacao Almond Smoothie

Ingredients

1 cup (220g/7.8oz) ice
1 banana
5 dates
2 Tbsp almonds
1 Tbsp cacao nibs, plus extra
to serve
1 Tbsp cacao powder
1 tsp ground cinnamon
pinch of Himalayan sea salt
12⁄3 cups (400ml) filtered water

Method

Place all ingredients in a high-speed blender and blend on high for 2–3 minutes until smooth. Pour into a serving glass and serve with a sprinkle of cacao nibs on top.

Makes 500ml, Serves 2 (or 1 for breakfast)

Recipe from LOVE, By Olivia

Beetroot 'Risotto' with Wasabi Cream

This is one of my favourite summer recipes. Its tasty, light and nourishing, and with the hint of wasabi it really spices things up a little.

Olivia x

Recipe from Love By Olivia

INGREDIENTS

WASABI CREAM
1 cup (135g/4.8oz) cashews, soaked (see page 12)
1⁄2 cup (125ml) filtered water
1 tsp wasabi powder
1 Tbsp rice malt syrup
juice of 1 lemon

BEETROOT RISOTTO
4 parsnips
2 large beetroots
3 Tbsp finely chopped chives 1 clove garlic, minced
1 tsp Himalayan sea salt
1 tsp freshly ground black pepper 1 tsp kelp powder
1 Tbsp miso paste
5 Tbsp sesame oil

GARNISH microherbs

METHOD

To make the wasabi cream, place all ingredients in a high-speed blender, and blend on high until smooth. Pour wasabi cream into a jug and set aside.

To make the risotto, peel the parsnips and beetroots, trim off the tops and bottoms and discard. Chop vegetables into pieces and place in a food processor. Process on medium until vegetables form a rice-like consistency, then place the ‘risotto rice’ into a bowl. Add the chives, garlic, sea salt, pepper, kelp powder, miso paste and sesame oil and mix thoroughly.

Place the risotto into short tumblers and press down firmly. Place your serving plate on top of the tumbler, and carefully flip so that the risotto falls onto the plate in a moulded form. Garnish with microherbs of your choice. Drizzle the wasabi cream around the outside of the risotto.

Serves 2

Maple Baby Carrots

These little carrots are wonderful for snacking on — they’re nutritious and taste amazing! They’re also great for entertaining and kids love them. I usually make up a batch on Sunday and leave them soaking throughout the week in the fridge. You don’t need to use baby carrots in this recipe; you can use carrot sticks or celery.

Hope you enjoy! Find more recipes over at Olivia Scott

INGREDIENTS

1 clove garlic
1 thumb fresh ginger
3 Tbsp maple syrup
1⁄3 cup (83ml) tamari
3 Tbsp extra virgin olive oil
25 baby carrots
1 cup Cashew & Capsicum Dip (optional, see page 126)

METHOD

Place all ingredients except carrots in a high-speed blender and blend until smooth. Place the carrots in a shallow dish or container, pour the mixture over them and massage with your hands. Leave to marinate for at least 3 hours. Serve on their own or with Cashew & Capsicum Dip. Store, refrigerated, for up to one week.

Carrot, Lime and Coconut Slaw

Olivia Scott from Love By Olivia shares her recipe for this delicious Carrot, Lime and Coconut Slaw.

INGREDIENTS

10 carrots, peeled and grated
1⁄2 cup (13g/0.5oz) mint leaves
1⁄2 cup (13g/0.5oz) coriander leaves
1⁄2 cup (50g/1.8oz) dried coconut chips, plus extra to garnish
1⁄2 cup (85g/3oz) currants

DRESSING
1⁄2 cup (125ml) coconut aminos juice of 2 limes
1⁄4 cup (65ml) extra virgin olive oil
juice and rind of 1 orange
1⁄2 cup (125ml) coconut milk
1⁄4 cup (50g/1.8oz) coconut sugar 1 thumb fresh ginger
1 clove garlic
1 tsp Himalayan sea salt

Method

In a bowl, combine carrot with mint, coriander, coconut chips and currants and set aside.

To make the dressing, place all ingredients in a high-speed blender and blend until smooth. Pour the dressing over the salad and mix thoroughly. Serve in bowls and garnish with some extra coconut chip.

Serves 4

Mango & Pineapple Chia Pudding

Recipe by Olivia Scott

Tropical Chia Pudding

INGREDIENTS

1 cup (250ml) coconut milk
1 cup (160g/5.6oz) chopped pineapple, plus extra to garnish flesh of 1 mango, plus extra to garnish
1⁄2 cup (125ml) filtered water
1⁄3 cup (100g/3.5oz) rice malt syrup
pinch of vanilla bean powder
1⁄3 cup (55g/1.9oz) chia seeds

METHOD

Place coconut milk, pineapple, mango, filtered water, rice malt syrup and vanilla bean powder in a high-speed blender, and blend on high until smooth.

Place chia seeds in a jar. Pour the blended liquid into the jar over the chia seeds and stir. Make sure there are no lumps of chia seeds at the bottom.

Refrigerate for at least 2 hours to set.

To serve, garnish with extra pineapple or mango.

Serves 2

Recipe by Olivia Scott from Love By Olivia

Coconut & Raspberry Bliss Balss

INGREDIENTS

1 cup (140g/4.9oz) sunflower seeds
1 cup (100g/3.5oz) desiccated coconut
1⁄3 cup (50g/1.7oz) chopped beetroot
1⁄3 cup (8g/0.3oz) freeze-dried raspberries
1⁄2 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder
3 Tbsp coconut oil
2 cups (320g/11.2oz) dates, soaked for 4 hours

COATING
1 cup (100g/3.5oz) desiccated coconut
1⁄4 cup (6g/0.2oz) freeze-dried raspberries

METHOD

Place the sunflower seeds, desiccated coconut, beetroot, freeze-dried raspberries, sea salt and vanilla bean powder and blend until fine. Add the coconut oil and blend until well mixed. Add the dates and blend on low until well combined. Pour mixture into a bowl and set aside.

Place the desiccated coconut and freeze-dried raspberries in a small bowl and mix with your hands, rubbing to combine the raspberry colour with the coconut. Take two tablespoons of the mixture and roll into a ball. Place in the raspberry coconut mixture and roll around to coat completely. Continue to do this until you have used up all the mixture. Store, refrigerated, in an airtight container for up to three weeks.

Makes 12

Ginger and Goji Granola

Ginger and Goji Granola

Recipe from LOVE, By Olivia

INGREDIENTS

2 cups (330g/11.8oz) buckwheat, soaked (see page 11)
4 Tbsp maple syrup
2 tsp ground ginger
1 cup (140g/4.9oz) pumpkin seeds
1 cup (140g/4.9oz) sunflower seeds
1/2 cup (120g/4.2oz) goji berries
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds

TO SERVE
2 Tbsp yoghurt of your choice

1 cup (250ml) Almond Mylk

Method

Strain the soaked buckwheat and rinse under clean, running water (until water runs clear). Place in a bowl, and mix with maple syrup, ground ginger, pumpkin seeds, sunflower seeds, goji berries, and white and black sesame seeds.

When the muesli is mixed thoroughly together, place on dehydrator trays that have been lined with baking paper and dehydrate for 12 hours, or until it has reached your preferred crunchiness. Store in a large airtight jar or container.

To serve, place 2⁄3 cup of muesli in each bowl and serve with yoghurt and Almond Mylk.

Makes 6 serves

Carrot, Cumin & Coriander Soup

Recipe from The Raw Kitchen Cookbook

INGREDIENTS

8 carrots, chopped
3 cups (750ml) coconut milk
3 tomatoes
1/4 Tbsp ground cumin
2 Tbsp coriander seeds
3 Tbsp miso paste
1 tsp salt
2 tsp freshly ground black pepper 2 Tbsp yoghurt, to serve
3⁄4 cup (21g/0.9oz) coriander leaves, plus extra to garnish

Method

Peel carrots and trim off the tops and bottoms. Chop into 2cm pieces and place in the high-speed blender. Add the rest of the ingredients to the blender. Blend on medium for 1–2 minutes or until preferred consistency is reached. Warm on stove top until slowly bubbling, stirring so that bottom doesn’t catch. Serve in bowls with a dollop of yoghurt and a sprig of coriander on top.

Serves 4

Recipe from Love By Olivia

Choc & Orange Mousse with Poached Pear

Rec

Poached Pear
1 pear
3 tbsp lemon juice
3 tbsp maple syrup

Mousse
Flesh of 1 avocado (or flesh of 1 mango)
2 bananas
1 cup Almond Mylk
2 Tbsp cacao powder
1 Tbsp coconut sugar
1 Tbsp coconut oil
pinch of vanilla bean powder
pinch of himalayan sea salt

Garnish
2 Tbsp pistachios
chopped 1 Tbsp orange zest

Method

To make the poached pear, place lemon juice and maple syrup in a bowl or glass that will also fit the pear. Peel then halve the pear and slice off the bottom. Place in the glass and refrigerate for at least 2 hours to marinate. ensure the pear is fully immersed in the liquid; if it isn’t, add more lemon juice or water.

To make the mousse, place avocado, bananas, Almond Mylk, cacao powder, coconut sugar, coconut oil, vanilla bean powder and sea salt in a blender and blend until smooth. Pour into two small bowls and place pear halves on top. Garnish with a sprinkle of pistachios and/or orange zest.

Serves 2

Recipe from Love By Olivia

The benefits of coconut yoghurt + recipe

Yoghurt is a traditional food in many cultures and is used as a probiotic for an abundance of beneficial bacteria, vitamins and minerals. Coconut yoghurt is a dairy alternative to traditional yoghurt (made from cows milk) and is made by culturing coconut milk (or flesh).

Coconut yoghurt is not only delicious, it is incredibly beneficial for our adding the right bacteria to our gut. In turn this strengthens our immune system, builds our bacterial communities and creates a more efficient bowel process. It helps us to breakdown food, absorb nutrients and eliminate waste.

RECIPE

Coconut yoghurt
Ingredients

1 can organic coconut milk (or flesh and water from 1 young thai coconut blended until smooth)
3 tbsp honey (or preferred sweetener)
2 probiotic capsules

Method

You will need either a dehydrator, hot water cupboard or warm environment to ensure your yoghurt will culture.

Pour your coconut milk into a jar, and empty the contents of the probiotic capsules into the jar and mix well. Place a clean tea towel over the top of the jar, and secure in place by tying string around the mouth of the jar.

Store the jar for 24 hours in a warm place. After 24 hours, check the yoghurt and stir further. Taste the yoghurt and check that it has started to culture – if you prefer a slight tangy taste – fasten lid on the jar and store in the fridge. Continue to culture yoghurt if you would prefer a stronger flavour. I usually find 24 hours is enough for me.

The yoghurt will store in the fridge for up to 1 week.

Breakfast Bowl

Serves 2

1 cup coconut yoghurt
6 tbsp honey or rice malt syrup (you may also sweeten with stevia if preferred)
2 tbsp pupmkin seeds
2 tbsp goji berries
4 tbsp boysenberry
Edible flowers to garnish
1 tbsp freeze dried raspberry (optional)

Olivia Scott from The Raw Kitchen

Raspberry Orange Bliss Balls

INGREDIENTS 

1 Cup (35g) Freeze Dried Raspberries (Fresh As)

1  1/2 Cup Cashew nuts

1 Cup Almonds

200g Dates (fresh) or Trade Aid Medjool Dates

Zest of 1 Orange 

Juice of 1/2 Orange

1 packet (35g) of Freeze Dried Raspberry Powder (Fresh As) to roll the bliss balls in

METHOD

1. Grind up Raspberries into a rough powder in the food processor. 

2. Add cashew nuts and almonds to the food processor with the raspberries and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, orange juice, and orange zest to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the raspberry powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Golden Milk

Turmeric has been touted as a wonder herb and used in Indian and Chinese Traditional Medicine for centuries - and for good reason! Turmeric has significant anti-inflammatory properties. It is known to be beneficial to the inner organs, the spine, and the joints. It also purifies the blood and promotes general good health.

Check out this Golden Milk recipe from Yogi Bhajan for a tasty and easy way to prepare turmeric.

Golden Milk is especially beneficial for stiff joints and helps reduce inflammation in the body.

Ingredients

1/8 teaspoon turmeric

1/2 cup water

250mL milk – (to make dairy free you can use Almond milk or Soy Milk)

2 tablespoons raw almond oil

Honey to taste

1 cardamom pod (optional)

Cooking Instructions

Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures using a blender if desired. Add honey to taste. The cardamom may be cooked with the turmeric for added flavor.

Here’s an interesting fact about turmeric that you might not know… Studies have shown that its anti-inflammatory effects are comparable to that of common over the counter drugs like Ibuprofen. 

Hormone Balancing Chai

Some days you just want to wrap up in a warm blanket, with a hottie and a pack of Tim Tams, we know those days. And yes we have them too... but here's a good alternative to add a little sweetness and help your hormones settle right down. 

The spices and herbs in this chai-like tea have a variety of therapeutic properties, they are warming and soothing for the female body, and assist during times of premenstrual tension (PMT) and premenstrual syndrome (PMS). This tea has a whole host of other benefits also, but more on that later... 

INGREDIENTS

1/2 tsp. fennel seeds or 1/4 tsp. ground fennel seeds

1/2 quill of cinnamon or 1 tsp. ground cinnamon

4 cardamom pods (taken out of their skins) or 1/3 tsp. ground cardamom

1 clove or a small pinch of ground cloves

1 thumb size piece of fresh ginger 1/2 tsp. ground ginger

1 whole pepper corn or 1/8 tsp. ground fresh pepper

250 ml. almond milk or 5 soaked almonds with 250ml water

Optional for a little sweetness: Blend with 1 Mejdool date, or 1/2 tsp. pure maple syrup or 1/2 tsp. raw honey

METHOD

Add all ingredients into a high-powdered blender if using whole spices, and almonds.  If using ground spices blend with almond milk and serve Hot or cold. Sprinkle with cinnamon.

BENEFITS

Fennel is added for its benefits including: calming the body, assisting with estrogen detoxification, plus it's a soothing nature aids the digestive system. It can also help when there is bloating and flatulence.

Ginger is a calming, and a warming herb that is particularly beneficial for spasmodic pain such as period pain, it is a digestive stimulant and reduces inflammation.

Cinnamon aids digestion, and helps to balance blood sugars.

Cardamom is frequently used in Ayurvedic medicine to soothe anxiety, or nervous tension.

Cloves and Pepper both assist with reducing inflammation too

Using whole almonds in this recipe adds more fibre which is also essential for hormone detoxification.

Recipe by Selina Singh

Spinach & Quinoa Fritters

Ingredients

300g frozen spinach with the water squeezed out *Other leafy greens can be substituted or mixed with spinach

2 eggs OR Vegan egg substitute: mix 2 tbsp. chia seeds and 1 tbsp. flax seeds with 1/3 cup of water - *must allow the mixture to rest for 30 minutes before cooking

1 tbsp. psyllium husks

2 tbsp. chia seeds

1 cup uncooked quinoa

1 tsp. sea salt or Himalayan salt

Coconut oil or olive oil for frying

 

Method

1. Defrost the spinach and squeeze as much water out of the frozen spinach as you can, if using fresh spinach or any other leafy greens- lightly steam and then squeeze out the water. 

 2. Cook 1 cup of black or white quinoa in 2 cups (500 mls) of water with a pinch of Himalayan salt or Celtic sea salt, bring to a boil. Reduce the heat to a gentle simmer and gently cook for about 15 minutes, until you see rings form around the quinoa seeds. Set aside and mix with the spinach.

3. In a large bowl mix the quinoa, spinach with 1 tsp. salt, add 1 tbsp. of psyllium husks and stir well. Mix in the 2 eggs and chia seeds, stir to combine well. Allow this mixture to rest for 15 minutes before shaping into patties. I make mine between 6-8cm wide, which makes between 15-20 patties. 

Vegan Option

Add 2 tbsp. chia seeds and 1 tbsp. flax seeds to 1/3cup water in addition to the chia seeds and psyllium husks already mentioned in the recipe. Allow the mixture to sit for at least 30 minutes before shaping into patties and cooking.

 4. Heat your skillet, to a low to medium heat, add oil and place your patties in the pan.

Fry between 3-5minutes on each side or until golden brown. 

Serve with salad of your choice, sauerkraut, fresh vegetables or as a burger, or enjoy as a simple savoury snack. 

Raw Raspberry Pie

BASE

Ingredients

1.5 cups Raw Almonds

1/3 cup Raw Cacao powder

1/4 cup Raw Cacao nibs

10 Dates

1 tsp Natural Vanilla Essence

1/8 tsp Sea Salt

Method

Grind almonds in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. 

FILLING

Ingredients

3 cup Cashew nuts (soaked overnight)

2 cups Fresh Almond milk

2 Tbsp Lemon juice

1/3 cup Honey

1.5 cups Raspberries (fresh or frozen)

3/4 cup Coconut oil (melted)

2 Tbsp Lecithin

Method

1.  Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.

2. Add to blender all ingredients except the coconut oil, lecithin, and raspberries.  Blend until smooth and creamy.

3.  Add melted coconut oil and lecithin to blender.  Resume blending until smooth and creamy.

4. Cover the base of the pie with 1/2 cup raspberries.

5.  Pour half the filling into a bowl.  To the remaining filling in the blender add a cup of raspberries and blend until smooth. 

6.  Pour together the two jugs of filling into the base to make marble effect of raspberry and white filling.  Once all the filling has been poured into the base you can use a spoon to make pretty marble patterns on the top of the pie.

7.  Decorate the pie with raspberries on the top.  Place pie in the freezer to set.  Once the pie has set firm move into the fridge.

Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.