Posts in Recipes
Labneh & Fried Eggs by Marlien Wright

Serves 2

Labneh & Fried Eggs served in Rialheim Superdate Bowl

Labneh & Fried Eggs served in Rialheim Superdate Bowl

I am always looking for interesting recipes with eggs as they are the perfect breakfast food. Combined with the live Greek yoghurt in this recipe, you also introduce beneficial gut- friendly probiotics to your diet.

Herbed Greek yoghurt sauce

1 cup Greek yoghurt (see page xx) 1 tbsp dill, finely chopped
1 tbsp mint, finely chopped
1 clove garlic, grated

1/ 3 tsp sea salt
1/4 tsp freshly ground black pepper

Eggs in chilli ghee

1 heaped tbsp ghee or unsalted butter 1 tsp chilli flakes
1/2 tsp paprika
1/8 tsp ground cumin

4 large eggs

To garnish

1⁄2 tbsp fresh mint, chopped
1⁄2 tbsp fresh dill, chopped
1 spring onion, finely chopped or sliced salt and pepper to taste

To make the herbed Greek yoghurt

Evenly mix Greek yoghurt, chopped dill, mint, grated garlic, salt and ground black pepper together. Cover tight with plastic wrap and let it sit in the fridge for 1 hour.

To cook the eggs in the chilli ghee

Combine the ghee or unsalted butter, chilli flakes, paprika and ground cumin in a pan over medium heat, stirring continuously. Once the butter has melted, let the spices cook gently for another minute, then turn the heat up and break the eggs carefully into the chilli ghee mixture, place the lid on the pan and cook to your preference (I prefer soft and sunny side up).

Lastly serve the fried eggs and yoghurt on a plate in any manner that pleases you, sprinkling generously with the herbs and chopped spring onions.

Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.

Miso Sesame Chicken by Marlien Wright

Serves 4

Quick, easy & deliciously healthy! Miso Sesame Chicken served in Rialheim Regal Bowl.

Quick, easy & deliciously healthy! Miso Sesame Chicken served in Rialheim Regal Bowl.

This easy to make crowd pleaser takes very little time to prepare and even fussy offspring will eat it with enthusiasm! In addition its gut friendly and is the perfect midweek meal.

Ingredients

2 cups brown basmati rice
2 skinless chicken breasts, cut into strips
1 cup tender-stem broccoli 1 tbsp coconut oil
10 spring onions, chopped
1 tbsp rice vinegar
2 tsp miso paste
1 tsp grated ginger
1 tsp grated garlic
1 tbsp toasted sesame seeds

Method

  • Soak the basmati rice for approximately 2 hours, then drain and cook for at least 30 minutes in well-salted water until fluffy.

  • Season the raw chicken with salt.

  • Steam the tender-stem broccoli gently and set aside.

  • Heat the coconut oil in a deep pan and sauté the spring onions and chicken pieces (on fairly high heat) until the chicken is cooked through but still tender. Add the rice vinegar, miso paste, grated ginger and garlic and steamed broccoli, and continue stir-frying for 2 minutes on high heat.

  • Lastly, stir in the cooked basmati rice until the whole mixture is coated in the sauce.

  • Serve with a sprinkle of lightly toasted sesame seeds.

Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.

Banana Flour Pancakes by Marlien Wright

Seves 2-4

Brunchtime goals

Brunchtime goals

Kids love these and you can feel quite smug when another wheat-free meal has been served to your family. Bananas are rich in inulin, a resistant starch that travels all the way to the large intestine where it becomes food for your good bacteria.

Ingredients

3⁄4 cup banana flour
2 eggs
1 tsp bicarbonate of soda (baking soda)
salt to taste
50 ml of A2 milk, water or a milk substitute like coconut/almond or rice milk
ghee or coconut oil

Method

Simply add all the ingredients, except the ghee/coconut oil, to a mixing bowl and beat well until you have a smooth consistency.

Then scoop/pour the batter into a hot pan that has been coated with a ghee/coconut oil. The size of each pancake should more or less resemble that of an American pancake, or ‘crumpet’.

Wait for small bubbles to appear on the surface before turning over, aiming for an attractive golden appearance and then serve with your choice of topping.

Note: Top with fresh berries/bananas, yoghurt and raw honey. For a more savoury option try streaky bacon with some real maple syrup

Recipe courtesy of Marlien Wright and extracted from her latest cookbook, The Mandala Kitchen: 100 Recipes to Heal and Restore Your Gut. Win one of six copies of this cookbook with Rialheim this month. Click below to enter.

Good vibes only on the International Day of Yoga

by Marlien Wright from The Yoga Kitchen

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Celebrating International Yoga Day for me is about setting good intentions and transforming #badvibes into #goodvibes. My intention for the remainder of this year is to be kind to myself, the planet and others, for me that means letting myself and others off the hook for past mistakes and approaching the future with a clean slate. Below is a lovely soup recipe served up in beautiful Rialheim ceramics. This soup is 100%  nourishing and delicious.

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Beetroot Bliss

Serves 2

The fibre in beetroot has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

 

8 medium beetroot, washed, topped and tailed, then quartered

1/2 teaspoon of chilli flakes (dried chilli)

2 cups of vegetable stock, or chicken broth

¼ cup of coconut cream

Pink or sea salt to taste

Garnish: Coconut Dukkah

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Add absolutely all the ingredients APART from the coconut cream to a soup pot, and bring it to the boil, then reduce the heat to allow simmering for approx.60 min.

Next take the pot off the heat, and allow cooling for 5 minutes, then blitz it to a silky smooth consistency with your hand blender. Serve with a swirl of coconut cream and crunchy Coconut Dukah.

For more information and recipes like these please visit http://www.yogakitchen.co.za and be sure to look out for Marlien's latest book, The Mandala Kitchen launching soon.

 

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