As a practice, yoga asks us to explore the deepest regions, capabilities, and limitations of our bodies, minds, and spirits (among other things). As such, the practice of yoga asks us to take good care of our bodies and stay in optimum health, so that we can move through practice with more ease, and sit comfortably in meditation for longer periods of time. That means only feeding our bodies with the most nourishing foods available. Today’s recipe, by Lee Holmes, is a probiotic-rich Marrakesh Casserole that when eaten slowly and mindfully, will help nourish you from the inside out so that you can engage in a stronger, more comfortable, and all around better practice.
- 60 ml (2 fl oz or ¼ cup) cold-presses extra virgin olive oil
- 1 large onion roughly chopped
- 3 garlic cloves minced
- 2 cm (¾ inch) piece of ginger, minced
- 1 tablespoon ground cinnamon
- 1 teaspoon cumin
- 1 tablespoon turmeric
- ¼ teaspoon Celtic sea salt
- 2-3 teaspoons dried harissa
- 400 g (14 oz) tin diced tomatoes
- 1 tablespoon rice malt syrup
- Juice of 1 lemon
- ¼ cup coriander (cilantro) leaves
- ¼ cup chopped mint leaves
- 1 small pumpkin (winter squash), peeled and cut into 5 cm (2-inch) pieces
- 1 sweet potato, peeled and cut into 5 cm (2-inch) pieces
- 3 carrots, peeled and cut into 5 cm (2-inch) pieces
- 1 zucchini (courgetti), cut into 5 cm (2-inch) pieces
- 400 g (14 oz) tin chickpeas
- Cooked quinoa to serve
- 1 tablespoon grated lemon zest, to serve
- Mint leaves to serve
- 80 g (½ cup) almonds to serve
- Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat, and sauté the onion for 5 minutes (until translucent).
- Add the garlic, ginger and spices. Stir well to combine.
- Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint. Bring to a boil, then reduce the heat.
- Add the pumpkin, sweet potato, carrot and zucchini. Stir well so they are all covered in the sauce, and simmer with a lid, for 1-hour
- Add the chickpeas and cook for 5 minutes more.
- Serve on a bed of quinoa, topped with coriander, lemon zest, and roasted almonds.
Recipe by Lee Holmes