All Green Guacamole

Serve with toasted sourdough drizzled with olive/avocado oil, or any oat/rice/corn crackers as a late evening post yoga practice snack!

Serve with toasted sourdough drizzled with olive/avocado oil, or any oat/rice/corn crackers as a late evening post yoga practice snack!

Ingredients:

1 medium ripe avocado
1 finely chopped fresh green chilli
freshly chopped parsley
freshly chopped coriander or some ground coriander instead
pinch of Himalayan pink salt
freshly squeezed slice of lime or lemon juice
ground black pepper
red chilli flakes to garnish

Mash all the ingredients in a blender or with a fork so it’s smooth and consistent. Let it sit for 15 minutes to infuse the flavours. Garnish with red chilli flakes. May be eaten immediately or store covered in a fridge for a few days.

Serves 1-2 people

Post Vinyasa – Cupcakeyogini Disco Balls

Full of zinc, protein, magnesium, Vitamin E, copper and healthy fats. Sugar free, gluten free, wheat free, dairy free, vegan but nutritious and sweet delicious. Contains lots of nuts.

Full of zinc, protein, magnesium, Vitamin E, copper and healthy fats. Sugar free, gluten free, wheat free, dairy free, vegan but nutritious and sweet delicious. Contains lots of nuts.

Ingredients:

50 ml of pure coconut milk
125-150 g crunchy or smooth pure cashew nut butter
20-40 g ground cacao
30-50 g pumpkin seeds
30-50 g sunflower seeds
30-50 g desiccated coconut ( no added sugar)
70-80 g coconut flower
1-2 TBSP Agave or Date Syrup ( sweeten to taste)

Place all ingredients in a blender until smooth and consistent. Remove with a spoon and roll each spoonful into a ball. Makes roughly 25 truffles. They can be stored in a fridge in an airtight container for up to 10 days. Feel free to sprinkle them with coconut or dark ground chocolate. Sparkles are optional.

Healthy sweet snack for extra energy

Roasted chestnuts immune boosting, rich in calcium, B vitamins, vitamin C, magnesium, gluten free.

Roasted chestnuts immune boosting, rich in calcium, B vitamins, vitamin C, magnesium, gluten free

Ingredients:

Fresh 10 chestnuts

Wash chestnuts under the cold water. Don’t dry. Pierce a cross through each nut with a sharp knife. Place on a heated baking tray in the centre of fan assisted oven heated up to 190/200c. Roast 10-12 minutes. Once baked allow them to cool down for a few minutes before peeling and devouring them.

Bon Appetit!