Here at Hom, we like to turn up the heat! and the benefits are enormous. The heat warms the body, both internally and externally which allows for the body to soften into postures and transition from pose to pose with fluidity and grace. This build of heat, agni (the internal fire) assists the detoxification process by removing toxins through breath and sweat. So it’s safe to say after 60 minutes of flow and a well deserved savasana, be it dripping in sweat or not, we are often ravenous!
In a state of hunger and lack of preparation, it is easy to do away with the mindfulness we found on the mat and go with the quickest and most filling option. Regrettably disassociating that element of yoga, practiced just moments ago.
Here are three quick and easy meals to eat post yoga.
Post morning practice
Spiced coconut chia porridge
Chia is a health-foodies best friend & for all the right reasons. Chia is packed with protein, omega 3, fiber, antioxidants and phytochemicals. Chia has a unique ability to form a mucilaginous gel due to the soluble fiber content. This gel action is believed to occur in the stomach creating a barrier between carbohydrate and enzymes, slowing the conversion of carbohydrate to sugar, thus maintaining adequate blood sugar levels and consistent energy. Chia can be done in so many ways, as seen at your local cafe, but here is one of my favourite warming recipes:
1 cup almond milk
1 vanilla bean, cut in half
Pinch of cinnamon
1 tablespoon flax seed, ground
1 tablespoon chia seeds
1 tablespoon hemp seeds
4 tablespoons unsweetened shredded coconut
Pinch sea salt
Toppers: blueberries, dried figs, cinnamon and raw honey to garnish
Pour the almond milk into a small to medium-sized saucepan. Slice vanilla bean in half, lengthwise, and scrape seeds into milk. Add pinch of cinnamon & warm the milk over medium-heat until it comes to a gentle boil. Add the flax, chia, and hemp seeds along with the coconut, and stir to combine. Reduce the heat to simmer and stir over low heat until porridge thickens.
Season with a small pinch of salt. Serve immediately with almonds, dried figs, cinnamon and raw honey to garnish
* And if you are a busy bee, running from the mat to work, this can be made the night before & pre-packed, allowing the chia and flax to continue thickening and expanding, forming that perfect pudding texture.
Post lunch practice
Jamie Oliver’s Roast Salmon Salad
You’ve made it, you’ve managed to leave your desk for an express sesh. Mind clearing, blood flowing, energy filling you up with just enough time to squeeze in a meal before going back to the last half of the working day.
Wild caught salmon is high in protein, omega -3, vitamin B6, niacin and riboflavin. Together these nutrients support adrenal function, calm and maintain a healthy nervous system and are essential mediators for converting food into energy. Perfect for keeping the mind bright and avoiding that 3pm slump.
1 x 200g Salmon fillet
1 big squeeze of lemon juice
1 tablespoon of lemon zest
Pinch of Himalayan sea salt & black pepper
1 clove garlic, peeled
Dollop of greek natural yoghurt (optional, dairy sensitive friends may prefer a spoonful of Tahini or Mustard)
1 pinch cayenne pepper
2 potatoes, boiled and left to cool
50g green beans, blanched and left to cool
1 handful of watercress
1 sprig fresh mint
1 sprig fresh basil
1 cup of rocket
1 handful of roasted crushed almonds
Drizzle of olive oil
Preheat the oven to 200ºC/400ºF/gas 6.
Rub the salmon pieces with a little oil, lemon juice and zest, salt and pepper. Place them on a piece of foil and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
Grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and spread out on four plates.
Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.
The Healthy Chef’s Cauliflower & Leek Soup
As the day comes to end, as does the fire of your digestion. With the sun setting and the moon rising our body’s begin a slow transition into sleep and restoration mode. Thus, this is why we recommend dinner be the smallest meal of the day. Realistically we do not require a great amount of energy to sleep, just enough to feel satisfied.
A bowl of soup is easy on the digestive system and the warmth is inherently calming, much like a cup of tea. Personally I love the combination of cooked cauliflower and leek together, and the speed of whipping up a such a quick and easy dish, which can carry you through a few more meals throughout the week.
1 large cauliflower, washed
1 leek, washed and sliced
2 tablespoons olive oil
1 teaspoon salt
good pinch of white pepper
3 – 4 cups (750 – 1000 ml) water or home made vegetable stock
Slice the cauliflower finely into small bits with a large knife.
Sauté leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
Add the cauliflower and 2 cups of water plus a little sea salt and pepper.
Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.
Serve warm soup in large bowls with a light drizzle of parsley oil
By Molly Addison