Balancing Lives Through Food

At North London Calling, we become so inspired when we read about or practice yoga. Whether it’s helping to strengthen the body or to feed our minds, Yoga does improve quality of life – male or female and of any age.

We understand that actually practicing yoga can be challenging both physcially and time wise. Whether you’re a busy mum or just stuck for leisure time it can be difficult sometimes to incorporate into daily life. However, whether you do yoga or not, nutrition does play a part in an overall healthy lifestyle.

For fresh food ideas that balance the mind, rejuvenates and energises the body, May 2016 saw the launch of ‘The Yoga Kitchen’. This credible book offers meal solutions that are designed to align physical and mental energy and enhance moods. Each recipe is super simple to make without being overly complex and complicated. The charming little book offers over 100 mouth-watering vegetarian dishes which are gluten-free and free from refined sugar.YogaKitchen

Author Kimberly Parsons, (founder of the Retreat Cafe), has created recipes ranging from Dukkah eggs with broad bean & avocado mash, One pot masala dhal, Soba noodle buddha bowl to Raw caramel slice with bee pollen. Whether you prefer something a little piquant or an inviting meal to cook at a dinner party, these nutritious recipes are balanced and never get boring.

So where’s the yoga link? Well, each chapter has been divided into the seven ‘chakra’, energy centres within the body. Each ‘chakra’ is associated with different emotions, organs and body systems and so the recipes within each chapter have been designed to reflect this – strengthen our energy, body systems and minds by eating food that will support our core. Essentially, it’s creating synergy between mind, body and spirit.

Private Chef

North London Calling love the fact that Kimberly Parsons (who is a trained naturopath and chef), is also available for private bookings. So for that perfect dinner party or a treat for you and your family, get some gourmet meals made by Kimberly’s high standards in the comfort of your own home. Available for part-time or weekly bookings, all travel considered. Simply email kim@retreatcafe.com.

The book follows the yogic principle that by combining our diet with our holistic health we can unite and strengthen our entire system. Don’t feel put off if yoga isn’t your thing because it really is for everyone who wants to focus their minds and nourish their bodies by feeding themselves health conscious vegetarian dishes.

If you want to know our favourite recipe, it has to be the flapjacks:

SAVOURY FLAPJACKS

(MAKES 12 FLAPACKS)

This flapjack really hits the spot when you’re craving something  savoury, but light. A great on-the-go snack that tastes remarkably like a pizza slice. Feel free to play around with the ingredients here, you can substitute the courgettes (zucchini) for carrots and feta for goat’s cheese  if you prefer.

1 tablespoon coconut oil

1 small red onion, finely chopped

1 red (bell) pepper, diced

2 courgettes (zucchini), grated

3 tablespoons Kalamata olives, pitted

2 eggs, lightly whisked

50ml (1¾fl oz/scant ¼ cup) olive oil

250g (9oz/2½ cups) gluten-free rolled oats or millet flakes

1½ teaspoons dried oregano

1 teaspoon  sea salt

½ teaspoon  freshly cracked black pepper

150g (5oz/1 cup) crumbled feta

Method

Preheat the oven to 180°C fan/400°F/ Gas 6.

Line a 36 x 20cm (14 x 8in) square baking tin (pan) with baking paper (parchment paper). Place the coconut oil in a frying pan over a medium heat, add the onion and red pepper and sauté until soft. Add the courgettes and olives and cook for a further few minutes.

Transfer to a large mixing bowl and add the eggs, olive oil, oats, oregano, salt and pepper. Using your hands, mix to combine, then transfer to the prepared  tin.

Add the crumbled feta over the top of the mixture and, using your hands  or a flat spatula, pat the mixture firmly down into the baking tin. Sprinkle with a little more dried oregano.

Bake in the oven for 35 minutes  or until golden and cooked through. Allow to cool before cutting into 12 squares.

 

Kimberly is also the owner and founder of London’s The Retreat Cafés, which offer health conscious vegetarian food at yoga studios in London. She also caters for detox programmes and runs yoga retreats around the world.

The Yoga Kitchen by Kimberly Parsons (Quadrille £20) Photography: Lisa Cohen

The Yoga Kitchen is available to buy now on Amazon here.

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