Soulful Sunday Brunch
Updated: Jun 1
We are so happy to share with you some of our recipes from our recent Soulful Sunday Yoga Brunch. Enjoy!
Golden Sunshine Smoothie
2 - 4 glasses
1 very ripe banana, chopped
1 handful of frozen mango/peaches/nectarine pieces
1/2 papaya, cut into chunks
Juice of 1 lime
Juice of 1 orange
2 tbsp of porridge oats (gluten free if desired)
50 ml oat milk
1/4 of a small cucumber, peeled, seeds removed and chopped
1/4 stick of celery, sliced
Small piece of ginger, finely chopped
1/2 tsp ground turmeric or 1 tbsp of freshly grated
1/4 tsp ground cinnamon
1 handful of ice cubes
This recipe is a great place to start but I encourage you to play about with the quantities to suit you. I often add extra ginger and turmeric for their anti-inflammatory properties along with the kick it gives this smoothie.
First thing to do is put your oats into a small bowl, add the oat milk and mix together. Put the oats aside while you prep all the ingredients and pop them into your blender. This will allow the oats to soften and drink up the oat milk. You can do this the evening before - always good to be organised!
Once you’ve got everything in your blender add the oat mixture and some or all of the water - this depends on how thick you like your smoothies. Pulse on high speed for a minute or follow the manufacturers instructions.
This smoothie combination is full of antioxidants, anti-inflammatory and immunity boosting properties. You could add some goji berries for an extra boost and sweetness.
You can bottle the smoothie and keep refrigerated for up to 3 days.
Roasted Blushed Apricot Compote
20 blushed apricots; washed, stoned and halved.
Juice of 1 orange
1 tbsp sweetener if desired - agave/honey/sugar
Preheat the oven to 160c
Use an ovenproof dish to hold your apricot halves in a single layer with the cut side up. Drizzle the orange juice over the apricots and sprinkle or drizzle your sweetener. Sometimes I drizzle some sweet dessert wine over my apricots or a little creme de peches. Put in the oven for 15 to 20 minutes - this really depends on the size of your apricots. Make sure they are tender but holding together, gently put them into a clean jar or eat them warm. They will keep in the refrigerator for a couple of days.
I use this compote to go with meringues, pastry tarts and granola pots. The recipe for my granola can be found here
To make the granola pots, layer the granola at the bottom of a dish, cover with the apricot compote then top with yogurt and dress with a scattering of berries and fresh thyme.
Red Pepper and Ginger Pancakes
200g red peppers, grated (use the grater in your food processor) sometimes I do a mix of red and yellow. Love Colour!
100g firm tofu, grated (once you have removed all the moisture)
1 bunch of spring onions, finely sliced
10g ginger, finely grated (I use a fine microplane)
2 green chillies, deseeded and finely chopped
100g rice flour or 75g rice flour + 25g coconut flour
2 tbsp fresh Coriander, chopped
2 tsp ground coriander (I use seeds and roughly grind them in my spice grinder)
Juice of 1/2 lime
50 ml max water
1/2 tsp salt
3 - 4 tbsp olive oil, for frying
Add one egg for a vegetarian version at the end and instead of the water.
To make the pancakes, mix all the ingredients together, except the water and the olive oil. This should form a thick batter and add a little water to the mix to loosen. At this point you could add your egg if desired and miss out the water.
Put the olive oil into the frying pan on a medium high heat, once hot start to add your pancakes to the pan. Take a small handful of batter into your hands and pat into a disc shape before adding to the hot oil - patting it gentle flat. Fry for a couple of minutes on each side until golden before placing on some kitchen towel. Repeat until all the pancakes are cooked. Leave the pancakes to cool on a wire rack or pop them into the oven to stay warm until you have prepared your salad.
This recipe will either make 4 large pancakes or 8 -10 pancakes. I usually make smaller pancakes and give people at least 2 each.
200 g soba rice noodles (follow the instructions on the packet) Tip is to rinse the noodles well in cold water to stop them from sticking together
150g carrots, grated on the box grater
150g green papaya, shredded - I use a mandolin with the julienne blade on
You can buy peelers especially for this kind of fruit + veg shredding
150g red cabbage, thinly grated
1 large brunch of spring onion, the deeper green end for this recipe, thinly sliced.
1 red chilli, deseeded and finely chopped
A handful of cashew or peanuts, roughly chopped
A small handful of coriander to dress the salads
Divide the noodles between 4 bowls, add the vegetables and papaya to the noodles and mix well. Sprinkle the spring onions, chilli and coriander over your salad before pouring the dressing over the top. Scatter the cashews liberally over the salad and tuck in.
You can use other vegetables like radishes and peppers for this salad and exchange the papaya for mango. Nothing is hard and fast - just have some fun with the colours, tastes and textures.
Peanut and Lime Sauce
100g smooth peanut butter (I also use crunchy too so whatever you have)
3 tbsp lime juice
3 tbsp water
1/2 tbsp palm sugar (I find I prefer the taste without a sweetener - you can use brown sugar if you don’t have any palm sugar) Don’t be confused with Palm oil - Palm sugar isn’t the environmental equivalent.
4 tsp rice wine vinegar
4 tsp mushroom soy sauce (most soy sauce will do but the mushroom soy has so much depth)
1/2 tsp Mirin
1 tsp sesame oil
1/2 chilli sauce or sriracha is perfect
1/2 tsp grated ginger (I use a fine microplane)
1/2 tsp minced garlic
Put all the ingredients into a medium size bowl and whisk everything together. Check to make sure you have the balance of tastes to your liking. I sometimes add more ginger - it’s such a personal thing taste. Use straight away or the sauce will last for a few days in the fridge.
Noodle Salad Dressing
75 ml juiced lime
3 tbsp soy sauce
1 tbsp palm sugar (brown sugar or coconut sugar)
1 tsp Mirin
1 - 2 tsp chilli sauce
2 cloves garlic, minced
1 tsp sesame oil
Put all the ingredients into a small bowl and mix well until the sugar has dissolved. Use at room temperature- store for up to 5 days in the fridge.
Feel free to leave the sugar out and add a tbsp of orange juice instead.