The Yoga Wellbeing team love to think, talk and most of all eat food. We were having a winding chat about whether we should add a couple of  ideas about healthy snacks instead of just recipe ideas. We are a collection of grazers and love to plan what the next snack will be. We have scribbled down our top ten healthly snacks through the week.

Nutty nuts – There are good for you in nearly every way. Our nut of the moment is the almond. It can feature on your morning cereal or could just be popped into your mouth.

Houmous

Jarvis Cocker ordered two crates of it when he was touring with Pulp. Rock and roll. Whichever way you look at it, it’s the most perfect dip in the world. Made up of cooked chickpeas, with a dash of garlic and, if you choose, tahini, which is a great source of calcium. Try chopping some celery or carrot and enjoy a healthly dunk.

Smoothies

Blended fruit drinks – also known as ‘Smoothies’ – have, in the last few years, become a popular ‘trendy’ lunchtime alternative. Here is a basic recipe:

Eating can also be considered a practice in which you seek balance. Like yoga, eating is a highly personal activity-you learn to adapt your needs to the many popular nutritional systems and diets. Developing a mindful eating practice can provide a ground that truly supports and nurtures your yoga. But in developing this kind of supportive nutritional practice, one of the joys and challenges is understanding that  there is no easy solution for finding the right foods.

For better or worse, within the yoga community there are endless myths asserting what foods help your yoga practice. You’ve probably heard at least some of this yogic eating folklore before: “Feeling stiff? Eat more sweets, have only fruit before you practice. Remember that if you’re practicing in the morning, don’t eat dinner before you go to bed!” To understand the truth that may lie at the heart of these and other food myths which are so prevalent in yoga communities, we could begin by tracing their roots. Many theories stem from yogic scriptures, and others are theories found in Ayurveda, the ancient Indian science of preventative health and healing. To understand the relevancy of these yogic food myths to your diet, it’s essential to examine them in their original context.

Yoga from its earliest inception has been integrally tied with Ayurveda. Central to Ayurveda is the concept of varying body types, each of which thrives on different kinds of foods. Vata types, for example, need grounding foods like oils and grains. Pitta types are supported by cooling foods, such as salads and sweet fruits. Kapha types benefit from heating and invigorating foods, such as hot peppers. A classic premise of Ayurveda is that few people are strictly one type, and most in fact are a blend of at least two types. Each individual must therefore find a personal balance of foods to fit his or her own unique consitution.

Just as certain yoga poses are appropriate for certain people or at particular times, so it is with what you choose to eat. Food should provide energy and clarity. A “good” diet may appear very different from one person to the next, but you will know your diet is working well for you when you feel healthy, sleep well, have strong digestion, and feel your system is supported rather than depleted by your yoga practice.

Do you feel like you create balance through your yoga practice? Which body type do you believe you have?

A quick and easy curry

Serves 4

Preparation and cooking times

Prep 30 mins

Ready in 30 mins

Ingredients

• 2 orange-fleshed sweet potatoes, cut into chunks
• 200g spinach, washed & roughly chopped
• 4 naan bread , warmed through
• 400g tin coconut milk
• 1 onion, finely sliced
• 2-3 madras curry paste , depending on how hot you like your curry

What to do

1. Fry the onions until very soft, about 8 minutes. Stir in the paste and fry for 2 minutes.
2. Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes.
3. Stir through the spinach until wilted. Serve with naan breads.

This is a great curry to see you through the Winter months,

Namaste,

Carolx

Vietnam is a true beauty, it offers vibrant yet traditional cities, stunning beaches, incredible scenery, culture to die for and some of the best food I have ever eaten.

We arrived in Ho Chi Minh City to see the real Vietnam and found it a huge challenge to cross the street. I have never seen so many motorbikes on the street, three on a bike is the norm.

We escaped the city by heading to Ha long Bay. A surreal landscape with over 2000 limestone karsts it’s a UNESCO world heritage site and is the place to relax and take some time out.

We then moved onto Hoi An, the best place in the country to spend money. With an estimated 300 to 500 tailors working in this beautiful city, this is a girl’s ideas of heaven.

In Hue you can find palaces and pagodas, tombs and temples. It’s definitely the place to go for historical, cultural and culinary stimulation.

If you get a chance go to Hanoi, the country’s capital, if you fancy it you can pay your respects in person to Uncle Ho at the Ho Chi Minh Mausoleum . Make the most of the beer costing 10p and cool off at ‘bia hoi junction’.

If you can make sure you go and trek around mountainous Sapa. All the hill tribes trek for miles to sell there wares at the local market.

Vietnam has it everything and more. Go expecting nothing, be ready for any challenge, and Vietnam will not disappoint.                                         

I cooked this last night and it was so tasty I wouldn’t mind eating it again now. Give it a go, it only takes 30 minutes and serves two very hungry people.

Ingredients

2 medium aubergines

120ml/4fl oz olive oil

salt and freshly ground black pepper

ground cardamom

25g/1oz pine kernels, toasted

For the dressing

2 tbsp natural yoghurt

1 tbsp tahini paste

1 tbsp olive oil

salt and freshly ground black pepper

1 tsp thyme leaves

lemon juice, to taste

What to do

Set the oven at 200C/400F/Gas 6. Remove the leaves from the top of each aubergine, then cut it into four from stem to tip. Cut each piece into three short, fat lengths. Toss the aubergine with the olive oil and tip it into a roasting dish. Season with salt, black pepper and a little freshly ground cardamom. Roast for forty to forty-five minutes, until the aubergines are soft and toasted.

Make the dressing by mixing the yoghurt, tahini paste and olive oil in a blender or with a small whisk. Season with salt and black pepper and most of the thyme leaves, then check the flavour. You may want to add a squeeze of lemon juice.

Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves.

Yoga Wellbeing tip

You can always heat some pitta up in the oven, with a little drizzle of olive oil it’s a perfect partner to your aubergine with tahini.

Enjoy this autumn favourite,

Peace and warm wishes

Lx