Vegan Recipes

My body is a temple

Healthy And Delicious Recipes

Eating food that is as close as possible to the way nature made it can make a huge difference to the way you think, look, and feel. We all need a balance of protein, fat, carbohydrates, fiber, vitamins, and minerals in our diets to sustain a healthy body.

PROTEIN - It gives you the energy to get up and go, and keep going, while also supporting mood and cognitive function. Too much protein can be harmful to people with kidney disease, but the latest research suggests that many of us need more high-quality protein, especially as we age. A variety of plant-based sources of protein each day can ensure your body gets all the essential protein it needs.

FAT- Not all fat is the same. While bad fats can wreck your diet and increase your risk of certain diseases, good fats protect your brain and heart.

FIBER - Eating foods high in dietary fiber (grains, fruit, vegetables, nuts, and beans) can help you stay regular and lower your risk for heart disease, stroke, and diabetes.

CALCIUM - As well as leading to osteoporosis, not getting enough calcium in your diet can also contribute to anxiety, depression, and sleep difficulties. Whatever your age or gender, it’s vital to include calcium-rich foods in your diet, limit those that deplete calcium, and get enough magnesium and vitamins D and K to help calcium do its job.

CARBOHYDRATES - Carbohydrates are one of your body’s main sources of energy. But most should come from complex, unrefined carbs (vegetables, whole grains, fruit) rather than sugars and refined carbs.

Remember this; eating a healthy diet is not about strict limitations, staying unrealistically thin, or depriving yourself of the foods you love. Rather, it’s about feeling great, having more energy, improving your health, and boosting your mood.

Look after your temple!

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INGREDIENTS 2 tbs light-flavoured oil 2 garlic cloves, crushed 2.5cm piece fresh ginger, peeled, grated 4 spring onions, finely chopped 1 1/2 tsp each curry powder, ground turmeric & ground coriander 560g silken tofu, drained CHILLI SAMBAL 5 red chillies, roughly chopped 4 garlic cloves, roughly chopped 2.5cm piece galangal, peeled and roughly chopped 2.5cm piece fresh ginger, peeled and roughly chopped 1 large eschalot, roughly chopped 3 tbs light-flavoured oil 1 tbs chilli flakes 60g palm sugar, crumbled or grated 2 tsp tamarind paste 1 tbs tamari Juice of 1/2 lime TO SERVE 1/4 firm white cabbage, shredded 1 medium cucumber, peeled into ribbons 1/2 cup each loosely packed mint & coriander leaves Juice of 1 lime Olive oil 4 slices sourdough bread 1/3 cup crispy shallots
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INGREDIENTS 2 tbs light-flavoured oil 2 garlic cloves, crushed 2.5cm piece fresh ginger, peeled, grated 4 spring onions, finely chopped 1 1/2 tsp each curry powder, ground turmeric & ground coriander 560g silken tofu, drained CHILLI SAMBAL 5 red chillies, roughly chopped 4 garlic cloves, roughly chopped 2.5cm piece galangal, peeled and roughly chopped 2.5cm piece fresh ginger, peeled and roughly chopped 1 large eschalot, roughly chopped 3 tbs light-flavoured oil 1 tbs chilli flakes 60g palm sugar, crumbled or grated 2 tsp tamarind paste 1 tbs tamari Juice of 1/2 lime TO SERVE 1/4 firm white cabbage, shredded 1 medium cucumber, peeled into ribbons 1/2 cup each loosely packed mint & coriander leaves Juice of 1 lime Olive oil 4 slices sourdough bread 1/3 cup crispy shallots
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INGREDIENTS 2 tbs light-flavoured oil 2 garlic cloves, crushed 2.5cm piece fresh ginger, peeled, grated 4 spring onions, finely chopped 1 1/2 tsp each curry powder, ground turmeric & ground coriander 560g silken tofu, drained CHILLI SAMBAL 5 red chillies, roughly chopped 4 garlic cloves, roughly chopped 2.5cm piece galangal, peeled and roughly chopped 2.5cm piece fresh ginger, peeled and roughly chopped 1 large eschalot, roughly chopped 3 tbs light-flavoured oil 1 tbs chilli flakes 60g palm sugar, crumbled or grated 2 tsp tamarind paste 1 tbs tamari Juice of 1/2 lime TO SERVE 1/4 firm white cabbage, shredded 1 medium cucumber, peeled into ribbons 1/2 cup each loosely packed mint & coriander leaves Juice of 1 lime Olive oil 4 slices sourdough bread 1/3 cup crispy shallots
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INGREDIENTS 2 tbs light-flavoured oil 2 garlic cloves, crushed 2.5cm piece fresh ginger, peeled, grated 4 spring onions, finely chopped 1 1/2 tsp each curry powder, ground turmeric & ground coriander 560g silken tofu, drained CHILLI SAMBAL 5 red chillies, roughly chopped 4 garlic cloves, roughly chopped 2.5cm piece galangal, peeled and roughly chopped 2.5cm piece fresh ginger, peeled and roughly chopped 1 large eschalot, roughly chopped 3 tbs light-flavoured oil 1 tbs chilli flakes 60g palm sugar, crumbled or grated 2 tsp tamarind paste 1 tbs tamari Juice of 1/2 lime TO SERVE 1/4 firm white cabbage, shredded 1 medium cucumber, peeled into ribbons 1/2 cup each loosely packed mint & coriander leaves Juice of 1 lime Olive oil 4 slices sourdough bread 1/3 cup crispy shallots
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INGREDIENTS 2 tbs light-flavoured oil 2 garlic cloves, crushed 2.5cm piece fresh ginger, peeled, grated 4 spring onions, finely chopped 1 1/2 tsp each curry powder, ground turmeric & ground coriander 560g silken tofu, drained CHILLI SAMBAL 5 red chillies, roughly chopped 4 garlic cloves, roughly chopped 2.5cm piece galangal, peeled and roughly chopped 2.5cm piece fresh ginger, peeled and roughly chopped 1 large eschalot, roughly chopped 3 tbs light-flavoured oil 1 tbs chilli flakes 60g palm sugar, crumbled or grated 2 tsp tamarind paste 1 tbs tamari Juice of 1/2 lime TO SERVE 1/4 firm white cabbage, shredded 1 medium cucumber, peeled into ribbons 1/2 cup each loosely packed mint & coriander leaves Juice of 1 lime Olive oil 4 slices sourdough bread 1/3 cup crispy shallots
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