Yoga & Spice Cook Book

All Recipes for the soul

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STIR FRIED SHREDDED POTATO

STIR FRIED SHREDDED POTATO

Following our Chinese theme, but totally vegan, and suitable for most Ayurvedic diets, here is a simple seasonal recipe to add a zing to that staple, the humble potato. Though actually China has a very different relationship to the potato than the west, seeing it as a...

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HOT AND SOUR RADICCHIO / CHICORY

HOT AND SOUR RADICCHIO / CHICORY

The beauty of this recipe is that it complements the bitter flavour of the leaves with four other flavours. Serves 4 with other dishes | Prep time: 5 mins | Cooking time: 10 mins2 heads of radicchio, chicory, or a pack of curly kale 1-2 pieces dried red chilli 1 tsp...

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AYURVEDIC SALAD

AYURVEDIC SALAD

You can use a mixture of raw vegetables in this recipe. The use of the spices makes it  suitable for all doshas (in moderation). I have included my favourite combination in this recipe.   Serves roughly 4 | Prep time: 10 mins | Cooking time: 15 minsPlace the shredded...

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CELERY & BAMBOO BEAN CURD SALAD

An unusual but very cleansing ‘cooked salad’ or side dish. This simple starter is often served on street stands in China. Both TCM and Ayurveda promote celery for its cooling and cleansing properties. Serves 4 as a side dish | Prep time: overnight | Cooking time: 10...

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SICHUAN AUBERGINE

SICHUAN AUBERGINE

This was one of the first dishes I learned to cook in China. The name means ‘fish fragrant’ but no worries, it is totally vegan. It features a famous ‘fish sauce’ which is slightly spicy yet sweet and sour, providing an amazing contrast of flavours. The wood ear...

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FIVE SPICE LETTUCE WRAPS

FIVE SPICE LETTUCE WRAPS

This simple vegetarian dish was adapted from a Chinese favourite by my eldest son. The concept of ‘wraps’ is very popular in cultures where dishes are shared. I seldom use meat substitutes but a plant based ‘minced meat’ is the best option in this instance. It makes...

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CHINESE PORRIDGE FOR ONE

This is Chinese comfort food, nourishing and easy to digest. It is eaten in many parts of Asia but it can take people in the West a little out of their comfort zone. I have included some common topping options but if you would like to experiment with more specialised...

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AYURVEDIC SPICED MUNG BEAN STEW

AYURVEDIC SPICED MUNG BEAN STEW

This simple nutritious dish can be varied to use any vegetables you have in the fridge, and it is great when made in a slow cooker. Served with rice it provides complete protein just like the Kitchari recipe. This stew reheats very well too and can be frozen if you...

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STIR FRY OF SPRING GREENS

STIR FRY OF SPRING GREENS

We use whatever is coming through in our Spring recipes. This is where you have to be creative and use subtle seasonings to give the dish a depth of flavour. In this simple stir fry I have used mainly radish leaves, then added a few young beetroot leaves and some...

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KOHLRABI ‘SALAD’

KOHLRABI ‘SALAD’

This is a simple idea for a side dish from China—surprisingly delicious and easy to make. It uses the idea of ‘cooking’ a raw vegetable with hot oil and spices. For this recipe it is best to use kohlrabi that is not too ‘woody’. Serves 4 as a side | Prep time: 10 mins...

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CURRIED BEETROOT

CURRIED BEETROOT

Beetroots are an Ayurvedic superfood, especially when cooked and not pickled. They are easy to grow at home too. This recipe is an unusually quick way to make a meal of them. If you wish you can make an even quicker version, though the flavours will not be as deep....

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STIR FRIED CABBAGE WITH TOFU

STIR FRIED CABBAGE WITH TOFU

This dish is traditionally made with the large cabbage usually sold as ‘Chinese leaves’ and sometimes as ‘Peking cabbage’ in the west, but it is also delicious made with our own home-grown sweetheart cabbage. You can make it at any time of year but we like it in...

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MUNG DAHL KITCHARI WITH VEGETABLES

MUNG DAHL KITCHARI WITH VEGETABLES

The addition of vegetables make this into a complete meal. Carrot can be quite ‘pitta’/ heating, but is balanced out by the coriander which is cooling. Or chose your own         vegetable combination! Courgette and sweet potatoes are good in winter or to lower ‘vata’...

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SIMPLE MUNG DAHL KITCHARI

Serves 4  |  Prep time: 10 mins (+ 2 hrs soaking time) | Cooking time: 30 mins  ½ cup yellow split mung dal1 cup basmati rice3 tbsp ghee or coconut oil½ tsp black mustard seeds1 tsp cumin seeds¼ tsp hing (asafoetida)1 tsp turmeric½ tsp salt (or veg stock cube...

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FORAGERS SOUP: CHUNKY

FORAGERS SOUP: CHUNKY

Serves 3-4 | Prep time: 20 mins (+ overnight soaking) | Cooking time: 1 hr 25 mins100g dried soup mix (usually pearl barley, dried peas, split peas and lentils) 2 tsp cumin 2 tsp mixed dried or fresh herbs 1 small onion 4 white mushrooms 1 leek 2 celery sticks 1...

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FORAGERS SOUP: CREAMED

FORAGERS SOUP: CREAMED

When you grow your own food there is always a gap between the end of the winter crop  and the bounty of the new season, but this is the time when you can enjoy foraging for natures offerings. The wild leaves in these next two Spring recipes are delicate in flavour but...

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Ayurvedic Eggs

Ayurvedic Eggs

So long as you buy free range eggs from a known source where the hens are genuinely cared for eggs can be a good source of protein, though they are considered ‘heating’ in Ayurveda. This now familiar combination of herbs makes them more digestible—and    delicious.2...

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