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Vegan Cauliflower Veggie Burgers, asana of the week & Grip Mat Spotlight

Posted on April 19 2016

We last wrote to you all just before the Om Yoga Show in Glasgow - sorry for being out of touch! What a busy weekend it was - so lovely to meet and spend time with so many lovely like-minded yogis! We had a blast!! We were overwhelmed with the response to our 'save a yoga mat' campaign in Glasgow - and so happy to see more of our rescued mats going off to lovely new homes - and away from landfill! 

This week we have gone back to the basics with our product spotlight and are featuring our best mats for grip! As always, if you need any help choosing your mat please feel free to contact us! We are always happy to talk though the best option for you :-)

Yours in Yoga,
Lynda & Abbie

See all of our grip mats here!



An easy mid-week meal - can be cooked ahead of time and kept in the fridge or freezer!

This cauliflower burger is easy to make, vegan and only requires a handful of ingredients! Perfect for a throw together meal! We are big substitutors and 'make dooers' so we have also tried this recipe with other veg (both in addition and by itself) and as long as you cook it first it works really well!

Cauliflower is a great one to eat regularly - as with other cruciferous vegetables it contains sulforaphane which had been found to significantly improve blood pressure, kidney functions and boost heart health! It is also an anti-inflammatory and a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, vitamin B6, potassium and manganese not to mention full of antioxidants and phytonutrients!

Ingredients (for the burger):

- 1 cauliflower (cut into florets and roasted for 20 minutes)

- 1/2 cup lentils

 - 1 cup bread crumbs (gluten-free optional)

- 1 tablespoon tahini sauce - recipe below (optional)

- 1 teaspoon curry paste

- Salt & Pepper to taste

For the tahini sauce:

- 3 tablespoons maple syrup

- 1/4 cup water

- 2 tablespoons tahini

 Method:

- Preheat the oven to 200°C. Wash the cauliflower and cut into florets. Pop on a baking sheet and roast for about 20 minutes. Set aside to cool.

- Meanwhile to make the tahini sauce simply whisk together tahini, water and maple syrup.

- When the cauliflower is cold, transfer to a blender and add remaining ingredients. Process until you get a chunky mixture.

- Form into burgers and either fry in coconut oil or bake to your liking. If you want to freeze these simply brown either side in a pan - you can then pop them in the oven frozen to complete the cooking! 

Asana of the week!

 

Butterfly Pose (or Baddha Konasana)!

Butterfly pose - a restorative and releasing asana which stretches the inner thighs, groin and knees. It stimulates the heart (improves circulation), abdominal organs, ovaries, prostate gland and bladder. It also massages internal organs and improves digestive circulation and sooth sciatica pain and reduce menstrual symptoms & discomfort!

 

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