Yoga, Health, and Wellness Articles + Recipes

Sometimes it happens that you have been planning to cook a particular recipe for days, but once you get to cooking it, you find out that one of the main ingredients is missing! This is what happened with my plan to make sushi today. The missing ingredient was nori sheets, and as I realized I am all out of those only when the rice was already cooking, I got creative and made sushi bowls instead! No nori needed here, and even if I say so myself, the result was even better than the sushi would have been. I never add edamame or wakame to my sushi, but they worked amazingly as the toppings for this bowl.

We often get asked for tips to help with meal prep and sticking to your clean-eating goals, so we decided to start a series of blogs with tips to help you thrive in your new clean-eating life! Today we’re focusing on how optimal refrigerator organization can simplify your meal prep. One of the most common things we hear from people all the time is, “I don’t have enough time to make healthy food.” We totally understand! Many of us have this idea that grabbing food from a restaurant or salad bar will be quicker than eating at home.

This simple pasta dish takes a maximum of 20 minutes from start to finish – basically, just the time you need to boil the whole wheat pasta once you need to bring the water to boil. I usually always prepare pasta from scratch. Yes, it does take a little time, but for me, rolling out pasta is therapeutic, and I don't mind taking the extra time. However, I also always have a packet of dried whole-wheat pasta in the cupboard. We are enjoying beautiful weather right now in Estonia, where I live. It makes sense to spend all these beautiful days outside, so what better time to save time on cooking!

I love cooking, I really do, I love doing pastry too, but honestly, it makes sense to buy some things ready-made. One of these things is puff pastry, and I proudly use it in this recipe. Summer is the best time to use the fresh ingredients – tomatoes in this recipe are from my grandmother's garden, and I have been indulging in them for the past few weeks. Summer tomatoes are something else and love them in every shape and form. Of course, you can use other fillings for these squares too – I like to use sliced mushrooms, zucchini, and even beetroot, but if using beets they need to be parboiled first as they take longer to cook.

There are two types of people - those who like peppers and those who hate them. I am definitely a pepper lover, and enjoy them in every shape, color and form - raw as a snack, stuffed and baked (my favorite filling is lentils with seasonal veggies), and in salads and wok dishes. In today's recipe, red peppers are used as one of the sauce components, and the result is simply fascinating. The sauce is reminiscent of romesco, but since my version is whipped up to taste, using the ingredients I had at home (which means that half of the ingredients used for authentic romesco sauce are replaced) I don't dare call it fancy names. I believe calling it roasted pepper and almond sauce paints a good picture of this sauce.

This warm salad is a nice nutritious main meal that, in my opinion, does not need anything else, but for meat lovers, it can also be served as a side next to meat or fish. I occasionally do eat fish and meat, but I never add it to this salad myself. The carrots, avocado, and seeds are filling as they are. The dish is approved by omnivores, and even my boyfriend who never likes vegetables (and weirdly enough is a vegetarian) is always happy to eat two portions of this one. The creaminess of the avocado, crunchiness of toasted seeds, and earthiness of carrots combined is a perfect plateful for a little chillier summer night. Like many of my recipes, this salad uses a ton of coriander. If you are one of those who don’t like it, feel free to substitute for arugula. But if you have only tasted coriander for a few times, I recommend to give it another go as it is one of those flavors that needs a little getting used to. I remember when it wasn’t my favorite, and today I add it to almost every recipe!

It’s peach season here in Colorado, and it wouldn’t be summertime in Colorado without some fresh peaches from our local farmer’s market. In honor of one of our favorite stone fruits, we thought we’d share a recipe today that is just ‘peachy!’ Nothing says summer more than biting into a fresh, juicy peach, and this green smoothie recipe is the perfect way to use all those perfectly ripe peaches that start popping up in local farmer’s markets this time of year. Peaches are a relatively low-sugar fruit, so they won’t spike your blood sugar and leave you crashing in a few hours. Peaches are also high in dietary fiber to help keep you regular, and a great source of immune-boosting Vitamin C.

This recipe is absolutely beautiful and even my partner, who is vegetarian, and at the same time, definitely doesn’t like cauliflower, is a big fan. I am confident that once the food is served nicely, it tastes better too, so today I put on my artist-glows and set a beautiful plate – something that I usually don’t do at home if it is only two of us eating. So maybe this is what made the difference, but for me, this recipe is delicious in any shape or form! I especially like that if the cauliflower is roasted like that in the oven, it keeps the structure and integrity of cauliflower. Of course, it is nothing similar to a real steak, but in my humble opinion, it is better! Paired with the silky smooth mash and topped with dukkah, pomegranate, and coriander, it is a very nice dish that I would happily even enjoy dining out (but since it only takes a little over 30 minutes to cook I still rather prepare it myself).

One of the staples of the Conscious Cleanse eating plan are great big meal-sized salads! When the weather heats up, standing over a hot stove to cook a meal is not ideal. So we wanted to share some of our favorite summertime salad recipes with you today! We love salads, but it’s easy to get tired of the same old salad day in and day out. The best way to keep coming back for more greens is to get creative with the salad dressing and toppings! All these salads use flavorful dressings plus unique and tasty toppings to upgrade your summer salad experience. This brand new recipe that’s exclusive to our online cleanse program. That’s right – if you become a Conscious Cleanse On Demand member, you’ll get access to recipes that are available just to YOU!

Summertime weekends are our favorite times to dedicate to family – we love gathering together with our families for a big hearty breakfast or brunch before embarking on all those warm-weather outdoor adventures. That’s where this recipe comes in! Jo’s daughter Ilse LOVES these pancakes – they’re the perfect special weekend brunch treat. They’re super easy to make and take less than 15 minutes of prep and cook time. A great recipe to whip up for a weekend breakfast in bed or laid-back stay-at-home brunch.

In the heat of mid-summer here in Colorado, no one wants to be spending time in a hot kitchen! So we’ve been looking for more ways to add cooking-free recipes to our meal planning rotation. That’s where today’s recipe comes in. This delicious spicy slaw is the perfect hot weather recipe that features one of our new favorite veggies – Kohlrabi! Kohlrabi is a funky looking veggie but don’t let that deter you – it’s super tasty and easy to eat! It has a sweet-peppery flavor similar to a cross between an apple and a radish and its texture is comparable to broccoli stems. It also has great nutritional value – Kohlrabi is high in fiber, essential vitamins and nutrients, and it can help aid in weight loss, support healthy digestion, and help regulate blood pressure. All in all, this unique veggie makes a great addition to your regular rotation.

The summer is upon us here in Colorado. We’re looking forward to relaxing at home with small (socially distant) gatherings of friends and family. Summers are notorious for being filled with food and fun (sometimes too much!). It can be tempting to over-indulge in less healthy foods and drinks until you wake up the next day inflamed, hungover, and hurting.

Salads have a reputation for being bland and boring. This is not how it should be because, in reality, they can be juicy, crispy, vibrant, and delicious – very far from boring. This bright watermelon salad here is a perfect example of an exciting salad. It is juicy and sweet from the watermelon, crunchy from the toasted pumpkin seeds, zingy from the lightly marinated red onions, and has enough substance to stand out as a main meal from the halloumi. In fact, I would never serve this salad as a side dish; it is way too perfect for giving it a supporting role instead of being a hero on its own. In case you wish to keep the salad fully vegan, feel free to swap out the halloumi to firm tofu, the dish might need a little more salt in this case, because tofu tends to be bland compared to salty halloumi. Watermelon Salad with Basil and Halloumi

Summer is here in Colorado, and as we’re heading into week 1 of our June Group Cleanse, we’re looking for quick, veggie-based meals that don’t heat up the house. When the temperature rises, we reach for refreshing, water-rich summer veggies like cucumbers, and this is the perfect recipe! This soup is the ideal meal for a hot summer day. The avocado adds a creamy texture and the cucumber, lemon, and dill make the flavor light and refreshing. Pair it with a massaged kale salad and grilled chicken or salmon, top with hemp seeds or pumpkin seeds to make it a meal – or just enjoy it as is as a snack or a lighter lunch/dinner!

When embarking on a new fitness regimen (like our upcoming June 3 Group Cleanse plus Daily Workouts), you may look for a way to supplement your protein intake. Though we generally believe that most of our nutrients should come from the whole foods we eat, we understand that when you’re exercising more frequently, you might need to find ways to add more protein to your diet. When paired with regular exercise, a protein supplement can help reduce soreness after working out and aid in quicker muscle recovery.

I don’t know how it is in your part of the world, but in Estonia pesto and all things basil is rather expensive. I do grow basil in my little balcony garden, but making pesto requires loads of it. It has happened several times that I have the biggest bunch of basil you can imagine. So obviously pesto is on the menu, but once I start making it, I realize very soon that a lot of basil still translates into only a little jar of pesto. And talking about pesto, the small jar is not enough. Never. The only reasonable quantity for pesto is a lot. So, I have been playing around with other herbs and greens that grow better in this, rather cold, part of the world. Actually, all greens mixed with some sort of nuts or seeds, oil, and cheese are good. I have never prepared pesto I didn’t like in my life, but today I am sharing one of my favorites – dill pesto! Dill loves the Estonian climate, and all the gardens are full of it. Estonians like to add it everywhere, so I figured I try to use it in pesto too. And it worked amazingly! In fact, I think I need to take a break right now and whizz up a batch :) Talking about amounts, I did not give you precise quantities this time. Just add your bunch of dill on a scale – this is your one part and work from there. Salt and lemon should be added by taste anyway, but don’t add too much at one time. Start with only a little - you can always add more later on.

This version of empanadas is very far from traditional, that are usually deep-fried and often filled with all kinds of meat and cheeses. I typically try to keep my recipes on a healthier side, and I did the same with these little pies that are baked in the oven, and only two tablespoons of oil are used for the whole batch. Also, I chose eggplant and lentils for the filling as I had some cooked lentils leftover from the day before, and the eggplant was already looking a little bit tired. I am always very mindful of food waste and try to avoid throwing away anything. Now that going out, even for groceries, is limited, it is an extra challenge as I try to order food only every two weeks, and it is quite challenging to predict what I would like to eat in 10 days. I take it as a positive challenge and imagine myself in a cooking competition where I am given random ingredients and have to come up with a delicious meal!

It is spring in Estonia, and nature is slowly waking up again. We had a little setback this morning as it started to snow, but now the sun is back out, and I am always happy to see the sun. Beautiful weather or not, thanks to the virus, we are sadly still required to stay indoors. Luckily, I have a big terrace, and last week I cleaned up my little rooftop garden, so it is all ready to plant carrots and herbs and zucchini as soon as it gets a bit warmer. I was even lucky enough to find that my strawberries, mint, and parsley have survived the winter, so I could already pick some leaves for this salad too! Brighter weather means that my dishes also turn a little lighter, and this salad is an excellent transfer from colder weather to summer as it is light but warm and quite substantial. The recipe is simple and foolproof, but when working with eggplant, it is always essential to work fast brushing it with oil. It has a superpower to absorb absurd amounts of oil. Another important tip is always to make sure that eggplant is fully cooked – it should be creamy inside. It is one of few vegetables that does not win from being al dente at all.

Happy Mother’s Day from the Conscious Cleanse! Since many of us are still staying at home, we may not all be able to celebrate in person with our moms so we wanted to share an easy recipe that makes the perfect Mother’s Day gift. As a mom of three boys (Jules) and a mom to a girl and one on the way (Jo), Mother’s Day is a very special day for us. This year we are especially introspective about what this day means to us. As the world has been turned upside down, we’re more grateful than ever for our families. We realize that health is not something we can guarantee and that the simple, everyday moments are the times we will look back on most fondly as our children grow up.

We’ve been seeing lots of people using this time at home to bake, so we knew it would be the perfect time to share this awesome recipe from one of our amazing cleanse community members – Susan of Nourish & Charm! Susan is a long-time cleanser and also one of our good friends! She runs an amazing blog where she posts healthy recipes and entertaining tips (she is a fabulous host!). So when (eventually!) you’ll be able to entertain friends and family again, make sure to check out her tips for hosting on her blog. These muffins are the perfect, easy home-baking project. They’re free from most common allergens, plus they’ll make your house smell like cinnamon spice and everything nice.

I love risotto. All kinds – mushroom, seafood, peas, and asparagus – if prepared well, I love any kind. It is incredibly simple to make at home too. All you need is about half an hour, good rice, a little cheese and a good bottle of wine. If you don’t have wine at home, you can substitute it with apple cider or just omit it altogether. You might need to add a little more lemon juice, but you can adjust the taste right before serving, so don’t stress about it too much at first. If you do have wine and enjoy a few glasses now and then, then use the same whine you drink in the food too. For this recipe, any good white wine or bubbly will work. I used a nice crémant that I also enjoyed afterward next to my risotto. Today's version of risotto tastes like a spring to me. Spinach gives it an amazing green color, and lemon adds brightness to the taste. It would be amazing to add fresh grilled asparagus to the dish or seared scallops if you eat fish. This time I enjoyed it just plain as it is and truth to be told – I did not miss a thing!

I am going to share my favorite recipe from last summer with you. This simple mix of toasted nuts and spices is just incredible sprinkled on top of all kinds of dishes – avocado toast, hummus, creamy soup, or just a sandwich, but most of all, I find it just incredible for dipping veggies in. I developed the recipe when my garden was producing more radishes than I was able to eat in salads and other dishes. I grew all kinds – red, yellow, white, and purple. Can’t wait until its getting warmer again, so I could start with my garden projects again – this time is not far away anymore, only a few more months to go… Anyway, soon after I made this dukkah for the first time, I needed to head out to farmers market for more radishes because I could just keep eating them this way forever.

All fast food does not need to be unhealthy, and this recipe here is a perfect example of a quick, delicious recipe that satisfies our junk-cravings (I still have them sometimes) without being loaded with unhealthy crap. I do love vegetable burgers, and I often use them in my burgers, but today I opted for halloumi cheese instead, because it is so incredibly salty and chewy that I just love it. Especially with avocado! If you are fully plant-based, I would recommend substituting it with tempeh. For the buns, I always choose dark whole wheat buns. I am sure you find something nice from your local stores. For my own burgers, I toast the buns, so they are a little crispy. My boyfriend does not like crispy and crunchy food (weird, if you ask me, but oh well), so I usually just add his buns to the pan on top of the halloumi slices for the last few minutes, so they warm through.

I usually don’t share smoothie recipes because smoothie is a very creative and simple food and what goes in my blender mostly depends on what I have waiting in my fridge or fruit bowl. I don’t remember a bad smoothie, so as long as your ingredients are fresh, I would say go for what you have. But since I have been adding raw beetroot to my smoothies for a few months now, and before I did it for the first time I did not even think about it, I figured it might be worth sharing. Raw beetroot in smoothies is fantastic! Like truly amazing. Especially with red berries in a supporting role. At least with my nutribullet, the smoothie is worth its name – smooth and velvety, so no reason to worry that raw beetroot will be grainy – it is not.

I sometimes have food ideas that pop into my mind and refuse to leave until I have tried out the recipe. That was the case with this soup. Chickpeas and cauliflower are such a beautiful combination that I often use in different curries and salads, but I've never made a soup of these ingredients. But now I just could not resist the appetite for a soup that is creamy and luscious, mildly spiced, but not spicy, and that warms up my body in cold and rainy Estonian spring. Not that I would be going outside much these days anyway – I don’t want to take the slightest risk that because of me, the virus will get a chance to spread, so I figure that it is better to stay home as much as possible. At least I have time to cook and practice yoga. and Yogadownload.com classes have been an excellent inspiration. Before the crisis I rarely had time for home practice, and if I did, I practiced myself.