Every once in a while, you just need a little me time! My good friend and trainer, Lizzy Parrague Mello hosts a weekend yoga retreat that focuses on eating healthy, self reflection and of course some yoga! Below check out some of my favorite recipes from the weekend and photos.
Moroccan Carrot Salad
(Adapted from Plenty by Yotam Ottolenghi)
serves 4 (I doubled this for the group)
1/3 cup olive oil
1 medium onion, finely chopped
1 tsp. sugar (I used coconut sugar)
3 garlic cloves, finely chopped
1 hatch chili (or any green chili depending on your spice preference)
1 green onion, finely chopped
¼ cup raisins
½ cup sliced, toasted almonds + extra for garnish
1/8 tsp. ground cloves
¼ tsp. ground ginger
½ tsp. ground coriander
¾ tsp. ground cinnamon
1 tsp. sweet paprika
1 tsp. ground cumin
1 tbsp. white wine vinegar
1 tbsp. chopped preserved lemon
cilantro, chopped for garnish
spearmint, chopped for garnish
Greek yogurt, chilled to serve
Peel carrots and cut them into cylinders or semi-circles ½ inch thick; all pieces should be roughly the same size. Place the carrots in a large saucepan and cover with salted water. Bring the carrots to a boil, then turn down the heat and simmer for 10 minutes or until tender but still crunchy. Drain them in a colander and leave them to dry out.
Heat the olive oil in a large pan and sauté the onion for about 12 minutes on medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all of the remaining ingredients, apart from the spearmint, cilantro and yogurt. Remove from heat. Season liberally with salt, stir well and leave to cool.
Before serving, taste and adjust seasoning if necessary. Serve with a dollop of yogurt, toasted almonds, spearmint, cilantro and a drizzle of olive oil on top.
Greek Salad (adapted from Ina Garten – the Barefoot Contessa)
1 cucumber, peeled, sliced ¼ inch thick
6 assorted mini bell peppers, diced (or 1 large red bell pepper and 1 large yellow bell pepper)
1 pint cherry tomatoes, halved
½ red onion, sliced in half rounds
½ pound feta cheese, diced
½ cup kalamata olives
2 cloves garlic, minced
1 tbsp. fresh oregano (or 1 tsp. dried oregano), finely chopped
½ tsp. Dijon mustard
¼ cup red wine vinegar
1 tsp. salt
½ tsp. fresh ground black pepper
½ cup extra virgin olive oil
The key to this salad is to let it sit at least 30 min. once combined, before serving, to let all of the flavors come together.
** I have made this recipe differently in the past by cooking the carrots longer and it turned out great. I have also enjoyed it hot and cold- both are wonderful!