Yoga, Health, and Wellness Articles + Recipes

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!

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!

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!

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.

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.

Here is another autumn dish. There is something in the air that makes me crave all the warm foods and this stew is definitely warm. Real comfort food that makes you feel warm inside out. And this warmth is very needed if you decide to pick the mushrooms yourself as I did. It is rather chilly outside already! Please make sure you always only pick the mushrooms you are familiar with and only from the places far away from big roads and cities. Estonia is a nice place to live because we still have plenty of wilt forests and I just love foraging.

Right now I can’t imagine any other recipe that would be more suited for autumn than these stuffed vegetables. They are warm, slightly spicy, and full of seasonal fresh vegetables. So-so good! I am not a big fan of autumn as it tends to be rainy and dark in Estonia, and spring is still very far away, but I absolutely love all the fresh produce available and I like to make the most of it. There are probably a million different recipes for stuffed vegetables. I once went to a yoga retreat in Morocco and as they offered cooking classes too, I got to learn how to make Moroccan-style stuffed vegetables. They used minced meat as the main filling ingredient, but as I very rarely consume animal products, I figured lentils might be a good substitute. I just remembered that all the cooking classes in Morocco were private classes in a tiny local kitchen and fully in French, which I don’t speak. It seems that food is a universal language because I managed to understand everything just fine.

Looking at the calendar and seeing the Halloween is near I am almost sure that everybody has too much pumpkin. I love pumpkin, but there is always too much of it. As I hate food waste, I always roast all the pumpkin I have leftover, squeeze extra water out of it, and keep the puree in the freezer. The flesh is easy to use for soups, cakes, and risottos and it lasts there forever. Today's recipe is also based on the pumpkin puree, but in case you don’t have that waiting in the fridge, just roast the cubes of pumpkin in the oven and use the puree fresh. In this case, you don’t need to squeeze out all the water, just use it instead of some of the stock. What do you do with all the pumpkin leftover from Halloween? Let us know in the comments!

The chillier it gets the more soups and stews find a way to my table. And why wouldn’t they if they are so easy to make and delicious each time! I must admit that even though this type of food is very easy to prepare in bulk, I usually still only cook for one lunch or dinner. But this does not mean that you should cook for each separate meal. Feel free to double or triple the recipe and eat it several days in a row or even freeze it for future quick dinners. I completely understand that cooking is not something that everybody loves to do and if you are one of those people just prep ahead. It is 100 times better to have a few homemade healthy meals waiting for you in the fridge or freezer, than quickly ordering something random from the local fast food joint. Not that there would be anything wrong with enjoying a burger now and then. Oh, and I kept the soup 100% plant-based and did not even add any vegan creams because the potatoes and beans are creamy in nature. But if you like things extra creamy go ahead and add cream cheese or sour cream of your choice right before blending.

Here in Estonia, the season is slowly changing to autumn and this means loads of produce from vine ripe tomatoes to mushrooms in the forests. And of course, loads of apples. Apples are the superstar here in this breakfast bowl. I never peel apples if I know where they are from – most of the nutrients are directly under the skin and I don’t see any reason to waste them. The other very nutritious part of the apple is its seeds, so I often eat those too. To use in recipes, I still prefer to remove the cores for smoother results.

Here is a hot recipe for you. And if I say hot, I mean really hot. But then again you can regulate it down a notch if you don’t like heat. I love heat and here is my recipe for homemade hot sauce I prepare every time I happen to have too many chilies. Chilies are powerful antioxidants and I personally feel they just make me happy! I did not give you a type of chilies OR the type of vinegar I use in the recipe, because this formula of a recipe really works with all different kinds of chilies and different kinds of vinegar in my experience. If you are not a lover of extreme heat, opt for milder chilies like long red ones or green jalapenos maybe. If you like heat, make sure you throw something spicier in too, or make the whole sauce out of scotch bonnets or bird's eye chilies. Habaneros have an awesome fruity taste and also quite a bit of heat. So, it is up to you and your taste buds.

Chickpeas are one of my favorite ingredients. They are extremely versatile, they work well in curries, vegetable patties, salads, and even in desserts. To be honest, sometimes I eat them straight out of a jar. Not often, but it does happen in some busy times when I don’t even have time to shop for fresh produce. Fortunately, I am quite good with time management and these times do not happen often. Besides – I don’t think that 10 minutes to prep a full meal is that much and this is about how long this simple recipe takes. If you are good with knives you most likely only need 5 minutes to make the salad. But even the most inexperienced cooks should be ready with the salad in 10 minutes. The secret to this recipe lays in the sauce. The combination of tahini, lemon, and yogurt is irresistible with just about anything and I often use it as a dip for fresh cucumber.

Today I invite you to take a trip to your fridge and clean it out properly. I hate food waste and make a fridge clean-out type of dish at least once a month to use up all the odd ends of produce that are still good, but maybe not for very long. I will go for a vacation soon and this means nobody will eat anything out of my fridge for the next few weeks. So everything that is there needs to be used before I leave! I do share a recipe of what exactly went into my soup this time, but feel free to customize. In case you have any other veggies waiting to be used up – go for it! Carrots, potatoes, cauliflower, zucchini. They all work wonderfully! I usually always use onion in the base of my soups, but this time I did not have any. If you do, throw it in with leeks and celery. Adding the vegetables, always try to figure out which ones take the longest to cook and add them in first. If you have something that you don’t wish to puree, maybe it works as a topping? If you are a meat-eater, just crisp up all the odd ends of your sausages and bacon. If you eat cheese, maybe just sprinkle it on top or melt it in. The options are endless and these types of recipes always work out. And in addition to a good meal, you also get some peace of mind because you avoid food waste. Win-win!

Today I am sharing a different idea for you to try out on your next pizza evening. My aunt has a wonderful summerhouse and a few years back we built a wood pizza oven there that takes several hours to heat up and bakes the most amazing pizzas in very high heat. So every time I visit, there is pizza. A lot of it! This time I made a nice sourdough base, but I am not sharing the dough recipe with you as it takes around a week to make (assuming that you don’t already have a sourdough starter living in your fridge). Obviously, you also don’t need to spend an entire weekend building an oven. Your regular pizza base recipe and the regular oven will be totally okay to use. As always, we had a ton of veggies, different cheeses, and other toppings to play around with so everyone can make their own pizza exactly how they like it.

Sometimes the only thing you need is a cake. Feels familiar? So let me introduce you to a chocolate and beetroot cake. No need to be afraid – we do use a lot of beets in this recipe, but you can’t taste it in the result. Also, if you are afraid of too many beets, then just skip the beetroot powder in the frosting (yes, there also is a frosting!) and substitute this with pink pitaya powder or just fresh berries or skip it altogether. The main purpose of the powder here is to color the “cheesecake” frosting into a nice pink-purple color anyway, so if you are happy with white, just go for it. The cake itself is quite moist and decadent anyway and a few of my friends have mentioned that this is the best vegan cake they have ever had. To make it even more luscious, I added a whipped tofu frosting for extra moisture. And of course, I needed to go the extra mile and also candied some beetroot ribbons. For this, I first created a sugar syrup – 1 cup of water and ½ cups of regular sugar. Bring to boil, add beetroot ribbons (or just very thinly cut beetroot slices), and simmer them for 30 minutes until they turn slightly translucent). Then drain them and leave them to cool. I also cooked the rest of the syrup down to beetroot caramel, but I am honestly not sure yet, where or how I will use this.

This is the easiest recipe ever and I usually don’t even bother writing down recipes this simple, but this drink has been on my menu almost every day this summer, so I figured it makes sense to jot this one down. In Estonia, where I live, we usually have a few weeks of real summer if we are lucky. Estonian summer means something around 70°F for days and 50-60°F during nights, so rather chilly. But this year has surprised us with a real heatwave and we have had the temperatures around and even over 80°F for almost 6 weeks already. This also means that the temperature inside my apartment is constantly around 80°F and this is not so nice anymore... At one point I seriously considered just sleeping in a hammock on my terrace where there is at least a little wind. But generally, I am rather happy with the hot weather.

Mushrooms are good! One of my favorite things to forage, but of course, spring is not the high season for mushrooms (at least not in Estonia), so today I used king oyster mushrooms. I have made the same recipe with button mushrooms and while still delicious, king oysters work the best here. I like that they are not too watery and of course, the fact that 2 mushrooms are enough to make up dinner for one person helps as they are so simple to prepare. The mushroom recipe itself is very simple too, and I usually always have all the ingredients waiting in my fridge or cupboard.

Snacks are meant to be simple! While I do love spending time in the kitchen and sometimes don’t mind spending hours and hours to make a few little snacks, sometimes it makes sense to just whip up a quick dip, serve it with colorful veggies and call it a day. This is exactly what I did today and as I had some roasted carrots leftover from yesterday's dinner these found their way into my little dip. I am sure the dip would also work with roasted beetroot or maybe even sweet potato – whatever you happen to have leftover.

Summer is finally here in Estonia, and this means that my main meals are smoothie bowls. Strawberry season is still a few weeks away here and while my own strawberry bushes are still flowering, the frozen strawberries from the store are delicious in this recipe too and in fact, I recommend using frozen berries here as they give thicker, ice-cream like consistency that I really enjoy. Avocado brings the creaminess to the next level and the healthy fats there help to keep us feeling full for longer and as an extra bonus help to moisten our skin from the inside – always a good thing when spending a lot of time outside with the sun! To top the bowl I always use fresh fruit and berries – whatever I have waiting to be used up, nice plump blueberries this time, and of course something crunchy works well too! Both banana and strawberries can be frozen, but do not need to be. As it is quite warm outside where I am now, I always like to keep chopped-up bananas in my freezer for smoothies or ice-creams, so I always use frozen bananas, but sometimes I add fresh strawberries. Vice versa works well too. And if you only use fresh ingredients, just add in a few ice cubes to keep it cool!

Reusing the food from last night's dinner is a regular thing for me, but often I don’t feel like having exactly the same thing several days in a row. So sometimes I get a little creative and many of my recipes are developed this way. Today's featured leftover – quinoa. I used black quinoa, but whether you have a white, red, or mixed one – they all work well, and I am sure the recipe would also work with leftover barley, bulgur, or any other grains. I always use onion and celery in all sorts of patties, and these are not an exception. In case you don’t like them, just omit and feel free to add some garlic, for example. I am not a garlic lover and this is why it is almost never used in my recipes, but since we all cook for ourselves, it makes sense to trust our own tastebuds.

My secret to inventing new recipes – being lazy and not having certain food groups at home. I realize that for most people baking bread does not qualify under being lazy, but if you ask from me, then spending 20 minutes on bread baking requires less energy compared to running out to the store to get bread. So this recipe was invented on one of those Saturday mornings when I was all out of baked goods, fancied bread, and simultaneously I needed to use up some coconut milk in my fridge. Two main ingredients here are coconut milk and plain flour. The recipe is also extremely easy to remember because flour and coconut milk are required in equal amounts. Add in a dash of baking powder for extra fluff and some seasonings and you are almost done!