Yoga Healing Nature

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Spring Recipes

Kale & Dandelion Soup

Ingredients

2 portions

  • 1 ⁄ 2 an Onion, chopped

  • 2 large Celery Stick, chopped

  • Small handful of Dandelion

  • 2 Garlic Cloves chopped

  • 3-4 leaves of Kale, destemmed & chopped

  • 1 large handful of Spinach

  • 1/2 cup of peas

  • 2-3 florets of broccoli

  • 1/2 inch piece of ginger, grated

  • 1/2 inch piece of turmeric, grated

  • 1 handful of cilantro

  • 1 handful of parsley

  • Pepper & Salt to taste

Instructions

Add one liter of water to a pot. Add all the ingredients except the cilantro and parsley.

Let the soup come to a boil for a few minutes then drop it down to a simmer for about 10-15 minutes (or until the broccoli has cooked through).

Turn the soup off and let it cool down for 5-10 minutes. Add the soup to a heat proof blender with the fresh parsley and cilantro.

Blend until smooth. Alternatively an immersion (hand held) blender can be used.



Spring Pilau

Ingredients

2 portions

  • 1 ⁄ 4 cup Barley (not GF)

  • 1/4 cup cracked Bulgur (not GF)

  • 1/4 cup pure Buckwheat

  • 1/4 cup brown Lentils

  • 1-2 Carrots, grated

  • 1 tbsp of extra virgin Olive Oil

  • Juice from 1 Lemon

  • 1/4 cup chopped Parsley

  • Salt & Pepper to taste

Instructions

Rinse the barley and add to a pot with 3 cups of slightly salted water. Bring to a boil and then leave to simmer for 15-20 minutes.

Add the rinsed cracked bulgur, buckwheat and lentils and simmer for a further 20 minutes.

Once cooked, strain and let cool. Add the olive oil, salt, pepper, lemon, parsley and carrot. Stir well to combined.

Email us for the gluten free version =)