How we like to nourish body and soul

Yoga comes in many forms. We practice with different intentions, at varying levels of intensity and in a whole host of weird and wonderful places. What we do and what we feel post-yoga can differ significantly, but the need to re-fuel and re-nourish after practice rarely changes.

Today we’re sharing our three favourite snacks to enjoy after a yoga session of choice and keep that after-yoga glow. They’re super easy and can be made ahead of time (particularly useful when we’re starting the day with a yoga class and have one thousand other things to do too).

Please remember we’re not dieticians or trained to offer nutritional advice – these are just some of our favourite things to eat.

1) Peanut butter and jam smoothie

Naughty but (sort of) nice, we love this peanut butter and jam smoothie. It’s got a little bit of protein, some fruit and veg, and tastes great. All that’s required is a blender and freezer.



Ingredients:
A handful of frozen raspberries, teaspoon of peanut butter, two bananas, a handful of spinach and 500ml of oat/coconut/almond milk or water.

Method:
Throw everything in the blender and blitz until combined. Particularly tasty when consumed straight away, over ice. Shake well before drinking if leaving in the fridge overnight.

2) Anything goes fritters with yoghurt

Fritters are great. They can be a substantial breakfast or lovely light supper. This fritter recipe can incorporate pretty much anything, the only essential ingredients are flour or a flour alternative, eggs and whatever vegetables are lying round. This is our go-to when we’re totally out of ideas.

Ingredients:
Two eggs, three tablespoons of chickpea flour (plain flour or another alternative flour are also ok), spinach or grated courgette, and salt and pepper. Yoghurt, chili, and chives work well as a garnish.

Additional vegetables or even pulses work too but might require a little additional flour to help bind the ingredients. We like to add things like sweetcorn or grated aubergine and even add a little feta or turkey bacon into the mix.

Method:
Combine all ingredients in a bowl and then whizz together with a hand blender (or similar). Add a few teaspoons of oil or low-calorie spray into a pan and then fry the fritters (approx. 2 minutes on each side) on a medium to low heat. Serve immediately with yoghurt and chives. If preparing for the next day, keep the yoghurt and garnish separate until ready to eat.

3) Crustless vegetable quiche

Another simple but satisfying recipe, this crustless vegetable quiche is filling and full of goodness. It also uses the stuff we tend to have languishing in the fridge, so we can whip this up quickly without resorting to less virtuous of food stuffs or snacks.

Ingredients:
Four eggs, 500g of cooked vegetables, 250ml of oat cream or milk/milk alternative, and salt and pepper. Other seasonings such as mixed herbs or paprika work well (and we sometimes add a little goat’s cheese or pecorino).

Method:
Mix everything together until well combined and pour into a greased quiche tin (oil or butter work, but baking parchment is also suitable). Cook on 180 degrees centigrade for 30-40 minutes or until a knife comes out clean (there is a high liquid content and some ovens might take a little longer). Serve with salad for lunch or avocado for breakfast.

Got a recipe to share? Get in touch here.

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