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My Favourite Recipes for an Energy Boost Post Yoga

Butternut Squash & Sweet Potato Salad


✔️2 small sweet potatoes, peeled and cubed
✔️1/2 butternut squash, peeled, seeds removed and cubed
✔️Coconut oil, melted for rubbing
✔️2 spring onions, thinly sliced diagonally
✔️4 radishes, thinly sliced

For the dressing:

✔️120 ml coconut or soya yoghurt
✔️1 tbsp apple cider vinegar
✔️1 garlic clove, crushed
✔️Small handful or coriander, chopped
✔️Sea salt & freshly ground black pepper


Preheat oven to 200C/400F and lime a baking sheet with parchment paper. Put the sweet potato & butternut squash cubes onto the sheet and massage with the melted coconut oil. Roast on the middle shelf for 15 mins or until just tender.
Meanwhile, whisk together the dressing ingredients in a large bowl. You can add more vinegar if you prefer a thinner dressing.
Once the squash & potatoes are cooked, add them to the bowl & coat thoroughly with the yoghurt dressing. Top with the sliced spring onions and radishes.


Spicy carrot & chickpea soup: serves 2


✔️1 tablespoon coconut oil
✔️5 carrots, sliced
✔️400ml (1 3/4 cups) coconut milk
✔️200 mill (3/4 cups – 1 1/2 tablespoons) vegetable stock
✔️1 teaspoon cumin
✔️1 x 400g tin chickpeas, drained & rinsed
✔️2 teaspoons chilli flakes
✔️Small handful of flat leaf parsley, chopped to garnish


Melt the coconut oil in a large saucepan over a medium-high best. Add the carrots and cook for 3 mins. Pour in the coconut milk and vegetable stock along with the cumin and stir well.
Continue to cook for 10mins before adding the drained chickpeas. Lower the heat and stir well before mixing in the chilli flames. Stir for a few more minutes and then whizz to a purée in a food processor or blender.
Serve in bowls and garnish.



Nourishing your body after yoga – and in fact after any exercise – is super useful and always a great idea! This not only helps you to replenish your energy stores, but also gives your body a burst of the vitamins, minerals, and other nutrients that it needs to flourish and thrive.⁠⠀
My Post-Yoga Salad Bowl is a fantastic choice of dish to dive into when you need to re-fuel, and as it only contains a few ingredients, it is quick and simple to make.⁠⠀
The following will make one serving:⁠⠀

✔️ 2 cups of cooked quinoa⁠⠀
✔️ 1/4 of a purple cabbage, thinly sliced⁠⠀
✔️ 1 carrot, grated⁠⠀
✔️ A handful of walnuts, crumbled⁠⠀
✔️ A handful of small cherry tomatoes⁠⠀
✔️ 1/2 an avocado, thinly sliced⁠⠀
✔️1 Pitta bread, toasted and cut into triangles⁠⠀
For the dressing:⠀

✔️ Juice of 1 lime⁠⠀
✔️ A dash of olive oil⁠⠀

To make this recipe you simply need to combine the cooked quinoa, purple cabbage, carrot, walnuts, cherry tomatoes, and avocado together in a bowl. You can then place the toasted pitta bread on top.⁠⠀
Mix the lime juice and olive oil together in a cup to make the dressing and then drizzle over your meal before serving.⁠

Green Goddess Salad Bowl

This recipe will serve two for a main course or will even stretch to four if you’re using it as a meal accompaniment.


✔️1 head of lettuce (the darker the better!)

✔️1 small cucumber, chopped

✔️A range of different tomatoes (even different colours too!), chopped

✔️2 spring onions, chopped – use all of it!

✔️A large handful of black kalamata olives

✔️1 red onion, sliced

✔️1/2 an avocado, diced

✔️A large handful of toasted pine nuts

Simply combine all of these ingredients in a dish and mix well together!

For the dressing:

✔️The juice of 1/2 of a blood orange

✔️7 tbsp. of apple cider vinegar

✔️2 tbsp. of tamari

✔️1/2 an avocado

✔️A fistful of coriander

✔️A fistful of parsley

✔️A fistful of mint

✔️1 small garlic clove

✔️1 tbsp. of agave nectar or 1 date, de-stoned

✔️Sea salt and pepper to taste

If you have a high-speed blender, such as a Vitamix, then now is the time to get it out! Even if you don’t own a Vitamix then a normal device will do the trick. Chuck all of the dressing ingredients into your blender and whizz together before pouring over your salad.

Chilli, Lime, and Sweet Potato Rice Bowl


✔️125g of cooked brown rice

✔️400g of cooked black beans, drained and rinsed

✔️A handful of coriander

✔️1 garlic clove, chopped

✔️1 red chilli, deseeded and chopped

✔️2 inches of fresh ginger, chopped

✔️3 small sweet potatoes, chopped into small chunks

✔️A handful of cashew nuts

✔️2 small handfuls of pumpkin seeds

✔️Extra-virgin olive oil

✔️Tamari soy sauce

✔️ 1 lime, sliced in half

✔️Maple agave (or your favourite natural sweetener)


Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.

Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.

While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.

Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.


I’d love to know if you try one of these recipes- so why not drop me a message in the comments!

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