Fresh, plump blueberries and lemon are heavenly together when they bond with a little honey. With an abundance of summer blueberries, Blueberry Lemon Muesli (GF and can be vegan) has become our family favorite this year. It takes about 10 minutes to assemble and keeps for 4 days in the fridge.
Archive for the ‘gluten-free vegetarian recipes’ Category
Posted in gluten-free vegetarian recipes, Recipes, Diet, Nutrition, tagged 10 minute vegan GF foods, beet walnut spread GF vegan, cannelini rosemary spread GF vegan, fab food, vegan gluten free recipes on May 27, 2014| Leave a Comment »
Cool fab food can be quick and bursting with flavor just right for the warm weather. No sweating over a stove and just 10 minutes! These recipes, with a few simple ingredients, work well for everyday meals, lunch boxes, and for company. We love them on lightly buttered and toasted bread (also good with bread lightly brushed with olive oil and toasted) accompanied by a bowl of hot or cold soup. Both recipes are vegan and gluten-free. There are several soup recipes on Mahasri Yoga.
Posted in gluten-free vegetarian recipes, Recipes, Diet, Nutrition, tagged date and nut fruit bar, elegant Diwali date nut sweet recipe, gluten-free date nut bar, two ingredient elegant dessert on October 21, 2013| Leave a Comment »
With the holidays approaching, especially Diwali, Suhasini’s Date and Nut Roll can be a quick, elegant dessert. This is essentially a two ingredient gluten-free, vegan recipe (instead of ghee to lightly grease hands when rolling, use cashew butter or coconut oil)–simply dates and nuts. It takes 10-15 minutes to make it.
Date and nut rolls don’t have to be just for festive occasions. Instead of expensive store bought fruit and nut bars, make a batch of these as they keep well in the fridge for a few days. They are excellent for a quick snack and boost of energy. Dates and nuts are considered to be warming winter foods. Suhasini has graciously shared this delightfully easy recipe. For the recipe, visit http://mahasriyoga.com/recipes/desserts/DateNutRoll.html
Our warmest wishes for Diwali to all our Indian readers!
With this incredibly warm weather we have been having, it is not too late for a last taste of summer. The pairing of watermelon and mint is perfect. The colors are simply gorgeous. This is one quick, elegant juice. We hope you enjoy it as much as we do. Some of these juices can also be served as soups—so you can serve in a glass or a bowl!
For the recipe, visit http://mahasriyoga.com/recipes/appetizers/WatermelonMintJuice.html.
Spring and autumn are times to reset the body and mind by doing some type of cleanse. This post is about a specific program from www.rebootwithjoe.com developed by Joe Cross (he made the documentary Fat Sick & Nearly Dead). I heard about it from Rajen P. and he has generously shared the information. We have seen how visibly this program has worked. But that does not mean that it is for everyone. As always, please consult your doctor before undertaking a specific diet.
Reboot offers several programs ranging from 3 to 15 days. There is a shopping list for the ingredients, recipes, and a guide to choosing the right juicer. The site also has numerous recipes on soups, salads, smoothies, and main courses. The food is all plant-based–so it is vegan and gluten-free (from what I have seen so far!)
Another good resource from Rajen is Forks Over Knives–a documentary and also a website with tons of recipes.
Some readers may want to review previous blog posts on fall and spring cleaning–these include the digestive and respiratory systems as well as the mind. Here is a link to one:
Guided meditations act as mental diets to nourish and clean the mind. They complement the food diets. There are several free audio tracks on www.mahasriyoga.com/pranayama and www.mahasriyoga.com/meditation/index.html (for Yoga Nidra and Trataka).
Roasted Chevdo (chivda) is a popular rice snack, vegan and gluten-free, stored in big jars or steel dabbas (containers) in homes all over north India. Instead of the traditional fried ones we have a roasted version. It is a family recipe from Kanaklata who lived in Nagpur–it is one of the best we have tried.
The second recipe is a quick, green stir-fry of harissa spiced broccoli and sugar snap peas. Harissa is a Moroccan spice blend. You can adjust the spice level to your taste. It is vegan, gluten-free, low carb, and it is delicious.
This blog post offers suggestions from appetizers to desserts for a sumptuous, healthful, holiday feast. Recipes of global flavors are an important part of this blog and this post has links to a wide choice of easy recipes. All the recipes are vegetarian and most can be prepared ahead. Explore the links to various websites for many more choices.
vegan-VG gluten-free GF
Orange Fennel Salad VG GF
Curried Squash Soup VG GF
Dilled Carrot Soup VG GF
Grains and Mains
Asparagus Fried Rice VG GF
Hearty Wheat with Fall Vegetables VG GF (use quinoa instead of wheat)
Wheatberry Salad with Dried Cranberries and Goat Cheese (use quinoa and eliminate goat cheese for GF or VG adaptations for this recipe from The New York Times–there are so many more on this site)
Lemon Pepper Baked Tofu VG GF (use GF Tamari for this recipe from Savvy Vegetarian)
Braised Cauliflower with Tomatoes VG GF (from Lidia’s Italy website which has several vegetarian recipes)
Roasted Spiced Eggplant VG GF and low carb
Berry Crumble VG GF (use oats and nuts instead of flour)
Red Wine Poached Pears with Spicy Syrup VG GF and fat-free (from La Bella Cook website)
Readers may also find the Irish cook Rachel Allen‘s website and e-newsletter a good resource as it does have some interesting vegetarian recipes for salads and desserts.