Hello Wellness Warriors,
Hope you are hungry! I have a new yummy recipe for you today. Before we get to the recipe, I would like to share some thoughts on improving Spinach and Yoga :). If you have some ideas or thoughts, too, please share! I would love to hear your feedback!
A friend of mine who is passionate about health and trying new recipes, asked me to add more ayurvedic recipes to Spinach and Yoga.
Your wish is my command. Well, not really, but I do listen to the suggestions 🙂 For Katerina and everyone else, who wants to add more ayurvedic recipes to the daily menu, I will post one recipe every Thursday!
Besides that I was thinking about introducing some weekly themes:
Tuesday – Food For Thought articles. Something along these lines: 10 Interesting Facts About Food Combining or Change Your Life With Positive Affirmations
Thursday – Ayurvedic Eats with recipes like today or like this one – Kelp Noodles with Edamame in a Creamy Butternut Squash Sauce
Saturday – Inspiration and Information with links from my fellow bloggers, inspirational quotes, cool workouts and yoga routines, movies, or lectures and other things that grabbed my attention during the past week.
What do you think of the planned changes?
It seems that Spring flowers, sun, and warmer weather inspire people to cleanse and detox. Or maybe it is just the thought of the beach and a bikini that re-awakens long forgotten New Year’s resolutions… On the big scale of things it doesn’t matter what motivates you to lighten up your plate and include more veggies in the diet, as long as you do it!
Vegetables are great for alkalizing the body, cleansing the pipes with fiber, and, of course, stimulating weight loss. The good thing is that cooking vegetables is easy and quick! This recipe is simple and easy to make. (It basically made itself in the oven while I was jumping around to Insanity with my boyfriend.) Goat cheese adds rich creaminess to fibrous veggies, and sweet potato add notes of sweet softness. Spices give the dish a kick and help to digestion. (ayurvedic tricks!)
Sweet Potato, Broccolini and Fennel Baked in Goat Cheese Sauce
- 1 Large sweet potato
- 1 small bunch of young broccolini
- 1 Large fennel bulb
- 1 small container or roll of fresh organic goat cheese. I get mine from Star of Patches goat farm on Union Square and love it!!!
- 1 red pepper
- 2 cloves of garlic
- 1 ½ cup water
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp basil or several fresh leaves
- salt to taste or dulse flakes
Slice up sweet potato and cover the bottom of a glass or ceramic baking dish. Cut up fennel in pieces and cover sweet potato. Next put broccolini on top.
Mix all the spices, garlic, salt or dulse flakes, water, goat cheese, and red bell pepper and blend on high speed until smooth.
Pour the sauce over vegetables, cover with a lid and bake at 350 for 30-40 mins (until vegetables are done).
Serve with quinoa, as I did, or as a side dish 🙂
What are you eating this Spring? Are you doing any kind of detox to lighten up?
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