Yoga, Health, and Wellness Articles + Recipes

Everybody loves chocolate and everybody loves muffins, right? At least everybody I know does. Chocolate muffins do not really scream healthy. You might already know that I like to make otherwise indulgent recipes somewhat more healthy without losing any flavor. I did the same this time by making the muffins 100% plant-based and choosing the oat flour carefully, also gluten-free.

Asparagus season is a short one, but oh boy how enjoyable it is. I love fresh asparagus and to be completely honest – I often end up just snacking on raw asparagus before I get to cooking them. Sometimes I don’t even have anything left to cook… But some other times I am patient enough to start cooking and today were one of those days. Asparagus only needs gentle cooking and overcooking them does not make them any favors, but rather turns the gentle crunchy sprigs to stringy and tough. Less is more also applies to seasoning them. No need to overcrowd it with flavors – a simple buttery sauce is enough.

Confit means baking something in fat. In this recipe, the tomatoes are not fully submerged in the oil, because I just find it unnecessary. I think it is enough to make sure the bottom of the tray is covered in oil and then just move the tomatoes around halfway through the cooking. Of course, if you feel like splurging, you can always add more olive oil – the oil will be infused with tomato flavor and herbs if you are using them, so you can use it to season salads, pasta, and simple sourdough bread…. So feel free to do this. Here in Estonia, the summer is slowly arriving, but our tomato season is still a few months away. But even the imported tomatoes already taste better compared to the mid-winter ones that taste like nothing.

I’m often asked how I can continue to drink green smoothies when the weather gets cold. This smoothie is my answer. It’s warming, earthy, and packs a gamut of immune defense – exactly what we need this time of year. Between the lemon, ginger and turmeric, this smoothie is good for digestion and is very cleansing for the liver. It’s also chock full of antioxidants. To boot, it delivers a high dose of kale, which is a great way to fill up on vitamins, minerals and other immune-boosting, anti-inflammatory phytonutrients.

I just got back from a holiday in Jamaica (a fabulous place, definitely go!), and brought a few ripe mangoes with me. So today's breakfast was again my buckwheat muesli, served with fresh ripe mango, Greek yogurt, and some pomegranate seeds. So, so good! Muesli is usually made with oats, but my favorite version does not contain any oats. And buckwheat, at least in Estonia, where I live, is usually considered a savory food. But still, this mildly sweet and crunchy raw buckwheat muesli has been a favorite of mine for a long time now.

Truth to be told - this is not an authentic Spanish paella but as I saw somebody cooking paella in a movie, I felt I needed to give it a go myself and sooner rather than later, so there was no time for shopping. I needed it right this moment. I somehow always manage to have at least 3 different types of rice, so this was covered. I used risotto rice as this seemed the closest to Spanish rice, but feel free to use Spanish rice as this is used in the original. I also happened to have a classic risotto spice saffron available (even two jars, both unopened) and some frozen seafood too, so an hour after I was done with the movie I, already had a plate full of this delicious treat in front of me. And delicious it is! Classically paella is cooked on a paella pan, which I didn’t have, so I just used a normal frying pan, so no need to panic if you don’t have the right pan – if you don’t plan on becoming a professional paella chef, the normal pan will do just fine.

We’ve been obsessed with collard wraps lately! If you’re new to eating the Conscious Cleanse way, figuring out what to eat instead of a sandwich, hamburger bun or tortilla might have you stumped, not to mention tired of eating plain old salads. Say hello to your new friend, the collard green. If you’ve spent any time in the South, you know collard greens well. But unlike the bacon- and butter-slathered Southern classic, these collards are a fresher take: straight from the garden and bursting with good for you minerals like calcium and vitamins A, K and folate. Collard greens are an excellent source of fiber and plant protein. And they’re part of the cruciferous family of veggies (same as kale) which are notorious for their anticancer powers.

Do you love lasagna, but can’t stomach grains? Or maybe you’re just trying to avoid the heavy, tired crash that comes with heavy comfort foods? Then our paleo Turkey and Kale Veggie Lasagna is perfect for you!

Here is a simple recipe for you that so far everybody who has tried it loves. The middle eastern recipe called tabbouleh is based on a load of fresh herbs (really, make sure you use a lot of herbs) and bulgur. Bulgur is wheat that is crushed and pre-cooked, then dried again, so there is no need to boil the bulgur before adding this to the salad – the moisture from tomatoes, oil, and lemon juice soaks right into the grains making them softer and even more flavorful. Of course, if you don’t have 40 minutes to wait until the bulgur slowly absorbs the liquid you can also quickly boil it for 5 minutes, but I really do not recommend this. The salad itself is already quite filling in my opinion, but I recently hosted a dinner party where a vegan main was needed, and so I felt the need to add another element.

A plant-based diet is more and more popular and even though this type of eating is completely doable (and delicious!) without any meat substitutes, there are still many of those widely available. I eat about 80% plant-based and rarely consume any of the substitutes, but my partner sometimes likes the feeling of eating meat, so I have been trying out some of them. As I haven’t given up meat completely, these products do not trick me to think I am eating meat, but that said – they do taste good! So if you need to cook a meal for somebody who does not believe that a plant-based diet is delicious and filling, then these meat-free balls are a good place to start!

Bone broth is all the buzz in the health food world these days. And I’m not talking about broth or stocks that come in a box or a can. These shelf-stable soup bases don’t have the same nutrients and vitality of a homemade broth. They can be fine in a pinch but they don’t share the same superfood status of bone-stewed liquid gold. True bone broth comes from the slow-simmering of animal bones, together with scraps of meat and lots of nutrient-dense veggies. The result is a flavorful elixir of health.

One of my all-time favorite foods is chips and salsa. In fact, one of my typical indulgences is chips and salsa with a coin-style margarita con sal. Usually, if we eat out at a Mexican restaurant, my entree of choice is a fish taco (grilled not fried, sub the cheese for avocado) on either a corn tortilla or lettuce wrap. Check out the recipe below, if you’re not cleansing.

I do a little cupboard cleanup at least once a year where I try to use up all the odd ends of dry ingredients that I have laying around. The raw buckwheat here is one of these ends, but it does not mean that I do not like raw buckwheat – I do! I just rarely eat it in savory versions as my favorite is buckwheat muesli that I just realized have not even shared with you, so I will fix that soon. But this simple dish here is a quick weeknight dinner that comes together in around 30 minutes and most of this time you don’t need to do anything. Just chop your veggies throw everything in two pots, transfer some of the first pot over to a second one, stir a little and you are done. Easy! You can also substitute almost everything in this meal – cauliflower instead of broccoli? Of course! Adding in zucchini? Why not! Replacing buckwheat with say, quinoa? Surely it would work! Just open your fridge and cupboard, see what you got and get creative!

The recipe is from spring 2020 when we had our first lockdown here in Estonia. I remember it very clearly as I was supposed to be in Jamaica and in Miami, but then life happened, the world became a crazy place, and I still haven’t taken this trip. Maybe this year! Fingers crossed. Anyway, as I had planned a three-week holiday and prepped well with doing all my work for this time beforehand and yoga classes were canceled, I just spent 3 weeks at home cooking, drinking (smoothies mostly, but also cocktails as I was supposed to be on holiday after all), cleaning out all the forgotten corners of my home and binging on I don’t even remember what, but most likely some cooking competition. And here I am almost two years later and I still have not gone on that trip!

How would you describe your perfect birthday cake? For me (Jo), carrot cake is the ultimate birthday feast centerpiece. It’s always been my favorite cake since I was a kid. And every year I try to re-create a new favorite version! My birthday was just last week, so I’ve been daydreaming about a new carrot cake recipe for weeks now. My friend and nanny Kerry is an amazing baker, so I asked her to make my daydream into a reality. I wanted this cake to be a spin on the typical carrot cake flavors while incorporating elements of my favorite grain-free pumpkin rolls with a citrus cream for some extra decadence and an extra veggie punch. The end result is this super flavorful and delicious Carrot Cake with Citrus Cream!

If you are a spice lover like myself, I am pretty sure this recipe will stay with you forever. This chili oil goes with everything. I enjoy it with my dumplings and noodles, drizzle it on scrambled eggs and use it on avocado toast. I use it to top my ramen soups and rice bowls. I sometimes even drizzle it on vanilla ice cream! You probably get the point, you can add this to anything!

What could be better than chocolate? Chocolate and berries! Desserts that combine berries with chocolate feel like the gold standard. These Raspberry Cheesecake Bites tick all the boxes. Raspberries give just the right amount of acidity and sweetness to the silky cashew-based filling. The luxurious texture and brightness of the tangy berries make this filling completely drool-worthy. And to top it all off, they have rich chocolate crusts that you’ll be tempted to eat all on their own.

Not sure that today’s creation should be called a recipe because it literally is frying up a bunch of brussels sprouts, seasoning them with salt and lemon, and serving with sunflower seeds and cheese. But sometimes the easiest things are the best things in life, right! By the way, did you know that some people might have a true reason behind not liking brussels sprouts – some people have a heightened perception of the bitter taste and brussels have bitter notes and this is why they are not fans of these healthy nuggets.

To this day, one of my favorite treats is my mom’s homemade chocolate peanut clusters. They’re made with all the ole fashion “good” (read bad!) stuff including sugar, dairy, and preservatives. They’re seriously addictive and cause me to break out in a sweat (that’s my response to sugar)! If you don’t know how to identify your response to sugar, be sure to check out our Sugar Sensitivity Quiz here. While I’m not shy about fully indulging my own personal 20% when mom busts out the peanut clusters at holiday festivities, I thought it would be fun to make a Conscious Cleanse-worthy chocolate cluster that would not only make mom proud but one that would also keep my body healthy at the same time.

Even though it is winter here in Estonia, I somehow crave summer food. Maybe it is because I miss summer, long days and sun. Maybe it is because Estonian traditional Christmas food is very much on the heavier side (think pork, sausages, lots of potatoes, etc.) and the light salad is a nice change. Or maybe it is because this spicy, zingy, and fresh salad is just so good and simple to prepare. Whatever the reason – I have been eating this at least once a week for the last two months. It is so light but full of flavor. I love spice and this is definitely a salad for spice lovers. In fact, if usually, you can just choose to use less chili in case you don’t like heat then for this salad, I recommend just making something different if you don’t like heat as spiciness is essential for this dish.

These squares are a nice sour pop to finish dinner. Do you know these fancy restaurants where at the end of the meal they bring you petit fours? These squares would be perfect there, so if you wish to feel fancy or surprise your dinner party guests with something extra – make these! They don’t take too long to make, but they definitely impress! I served them along pistachio-filled chocolates and tahini truffles to finish Christmas dinner extra fancy, but they are enough on their own for sure.

Here is a unique little snack for your next celebration! Everybody knows regular cheese balls, but these are 10 times better! Goat cheese balls! I rarely eat deep-fried food, especially homemade deep-fried food as the amount of oil used is crazy. But these balls are an exception and totally worth it! The zinginess of goat's cheese cuts through the deep-fried fattiness and the balls end up being highly addictive.

I love curries! All kinds – fresh and zingy ones like they usually make in South-East Asia and also the heavier ones as they make in India. I understand that this is a serious simplification, but in my mind, the South-East Asian ones are brighter and Indian ones heavier. Of course, there are thousands of curry recipes in the world and every family has its own tricks and secret recipes. Here is one of my recipes that is leaning towards Thai green curry, but it is definitely not an authentic one being prepared in Estonia with the ingredients I can get my hands on. But it is delicious for sure! I add my curry paste recipe below but feel free to use a store-bought one or make adjustments.

The options for this soon-to-be-your-new-favorite go-to dressing are endless. Zeal restaurant is infamous for their Avocado on the Half Shell appetizer, which is simply an open-faced avocado with Zeal Dressing drizzled into the hole where the pit previously resided. A little Himalayan sea salt and freshly ground cracked pepper and you have one quick crowd-pleaser. Enjoy the dressing on your favorite bed of mixed greens or some massaged kale. Do you have a restaurant favorite? Be sure to leave me a comment below and I’ll do my best to recreate it in a Conscious Cleanse way.

Vegan Stuffed Shells Ingredients: Tomato-Basil Marinara: 2x 28 oz. cans tomato puree (I love Muir Glen products. They're a little pricier but worth it.) 1/2 cup dried basil (That's not a typo. It's really 1/2 cup, not 1/2 teaspoon) 2 tablespoons of maple syrup 1 teaspoon salt 1/4 teaspoon black pepper