Yoga, Health, and Wellness Articles + Recipes

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

Have you ever made ice cream at home? I have. All kinds. Since I don’t have an ice cream machine and there is definitely no more space left in my kitchen for another gadget, I have tried all kinds of different machine-free versions. I have a recipe that calls for sweetened condensed milk and heavy cream – the consistency is nice, but it is way too sweet for my liking. I have another method, which uses traditional crème anglaise and taking the mix out of the freezer every half an hour to whisk it through, but this one requires way too much effort, and I always forget to mix it at the right time and by the time I remember it has frozen solid. For at least five years now I have not experimented with any of those complicated, overly sweet and fatty ice creams, because it only takes 5 minutes to whip up this genius recipe that:

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!

Eating is a part of one's routine for essentially every human. It is a pleasurable event to many, to the extent that many take in more than what's needed by the body during meal times. The goal is not only to satisfy hunger but also to stay healthy. However, this is often a considerable challenge to many, thanks to the abundance of food and a diet-oriented culture. Most people practice mindless eating, rather than being mindful of how they consume food. What if instead, eating food, was among the most spectacular moments of your day, when you are absorbed in the present moment and enjoying yourself, free of worry or anxiety. A time when you can both enjoy food, and give your mind a rest simeltaneoulsy. That is mindful eating.

I don’t know anybody who doesn’t like chocolate. If you are anything like me, then you will love this brownie. It is rather healthy compared to regular brownies containing a fair amount of protein and fiber, is gluten-free and vegan, but does not taste like a cake that is supposed to be healthy. I would even say it tastes even better than a regular brownie, but of course, the proof is in the pudding, so try it out and suit yourself! I am not keen on cleaning up, so a massive bonus for me is that in addition to a baking tray, I only need a blender and spatula for this recipe. No bowls, no bain-marie to melt the chocolate or butter, nothing. Just blend and bake – simple! I know that some of you will have prejudice about this recipe even only looking at the ingredients – beans in dessert do sound weird, but I promise it works! I have brought these brownies to my yoga students as after class treat and other events, and not once have beans been suggested as an ingredient, so I guarantee you will not even taste them.

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’re in 80:20 mode! Who’s ready for a refreshing and delicious drink?! Be sure to check out La Paloma Rosa recipe below. Known as one of Mexico’s most popular cocktails, La Paloma is a perfect combination of sweet and tart with grapefruit, lime, and a pinch of salt. We’ve given this a Conscious Cleanse 80:20 spin by adding one of our favorite sugar-free sweeteners, Lakanto, plus a touch of mint.

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.

Clean eating is a super hot topic in the world of health and wellness – but what exactly does “eating clean” mean? Here at the Conscious Cleanse, when we talk about eating clean, we mean eating whole foods in their natural form, while avoiding highly processed, packaged foods. Focus on foods that are minimally processed, chemical-free, and very close to the way they appear in nature. Basically, if there’s an ingredient you can’t pronounce, don’t eat it. We’re talking dark leafy greens, herbs, sprouts, non-gluten grains like brown rice and quinoa, legumes, nuts, seeds, organic lean meats and wild fish.

I am happy to announce that making vegan meringue is possible! After three failed attempts, I was slowly losing hope already, but this recipe here has been working for me already several times, so I am ready to share this with you. The secret, of course, lays in sugar. I always try to reduce white sugar in my baking, and this is why my first attempts failed. But now, to think about it – regular meringues contain a ton of sugar too, so I am afraid that there is no good way to cut sugar from meringues anyway. So these are with white sugar too. But they are treats anyway and not meant to be eaten too often. What I like about this recipe is that it is pretty much created out of nothing. The liquid from a jar of chickpeas is usually just thrown out anyway, and I don’t like throwing away food. Of course, most of the time, I still do not use the liquid (eating so many meringues would definitely not be good for me), so should you have more recipes for aquafaba, please share!

During these cold, wintery months, it can be hard to get excited to eat a cold salad. That’s where this recipe comes in! Developed with award-winning chef Gabe Kennedy, our Warm Shiitake and Pine Nut Salad is the cure for your winter blues. This salad is the perfect cold-weather salad – it’s warming, delicious, and hearty enough to keep you feeling fuller longer. The nutritional stars of this recipe are the shiitake mushrooms – these unassuming fungi are packed with superfood properties. They’re high in B vitamins and contain all 8 essential amino acids. They also help support immune function, can aid in weight loss, and contain phytonutrients that support cardiovascular health. The other stars of this salad are the amazing flavors! The balsamic vinegar provides a lovely sweetness, the pine nuts add the perfect amount of crunch, and the arugula adds a sour tanginess – all combining to create a flavor profile that is earthy, grounding, and comforting.

We’re just wrapping up our January Group Cleanse and as we transition into our 80:20 eating, we know we’re not the only ones looking forward to reintroducing a warming caffeinated beverage into our morning routines. Our morning cup of coffee is one of the hardest things for many of us to give up during the 14-day cleanse, so we wanted to create a healthy take on this beloved energizing drink. We’ve come up with the perfect way to up-level your morning cup of joe – Adaptogenic Coffee Creamer! This creamer is packed with superfood properties and adds the perfect amount of creamy goodness to your favorite coffee.

Before you go out and grab a box of conventional chocolates, you’ve got to check out this recipe. Our Vegan Chocolate Truffles are the most decadent, mind-blowing, rich and creamy chocolate truffles we’ve ever tasted! And trust me, we’ve had our share of chocolate. Store-bought chocolates unfortunately come with additives, preservatives, and lots of processed sugar, leaving you with a nasty sugar crash and an upset stomach. These truffles are guilt-free and won’t leave you with a sugar crash, plus a gift of homemade treats always means so much more than those bought from the store.

This recipe doesn’t need many extra words. It is a straightforward bowl of noodles, mushrooms, and vegetables, covered in a delicious sauce. I used carrots, broccoli, spinach, and spring onions, but there are no rules – use whatever you happen to have. Pak Choy would be beautiful instead of spinach I also imagine zucchini and radishes working very well instead of the veggies I used or maybe even extra. If I had had coriander leaves, I would have definitely used them. For noodles, I have left you a choice, because almost any noodle would work here. This time, I used egg noodles, but I have often also used soba noodles (which are delicious cold as well) and rice noodles. And in case you are not so keen on consuming too many calories, I suggest giving almost 0-calorie shirataki noodles a try – they don’t have a lot of flavor, but with this miso-coconut sauce they work wonderfully. Coconut-Miso Noodle Bowl with Shitake Mushrooms