Last week I signed up for a 10 day pass at my local Bikram Yoga studio. I have done BIkram before but not for over a year, and I couldn't remember quite what to expect. The first class was pretty intense, but it gets better everytime you go, and I can't explain how good it leaves you feeling - no matter how tired you are at the end of the day, when you leave the studio you feel light and energised, but pleasantly stretched and exercised, and by the time I've showered, changed and re-hydrated I always seem to feel quite hungry! For me, this is the perfect meal after a yoga class - it is so fresh and filling, yet it won't leave you feeling stuffed and sleepy - and isn't it pretty?! Nothing will leave you feeling more virtuous than a 90 minute yoga class and a delicious bowl of raw, colourful veggies.
My friend and I had such a wonderful healthy day this Saturday. After a trip to the local market and a delicious smoothie bowl (with mango, orange, carrot, fresh turmeric, maca, flax, bee pollen and dried apricots) we went off to our Bikram class. After that we stopped off at Bob's Juice Bar for a delicious cold juice before heading home for showers and salad, and then it was off to the park in the sunshine to meet more friends. I literally can't think of a more chilled and fun day, and I am so excited for the weather to warm up - this weekend was like a little reminder of how buzzy and exciting Paris can be when the sun comes out!
This salad is simply a big bowl of natural goodness, containing protein from the quinoa, healthy fats from the avocado and almonds, and loads of vitamins, fibre and other raw goodness in the vegetables. Avocado and basil are one of my favourite ever combinations, and along with the flavour of the tangy garlic dressing, they bring the whole thing together, changing it from a simple salad to an awesome filling lunch.
Serves 2 (or 4 as a side salad)
1 courgette (I used half a green one and half a yellow one)
1 large carrot
1.5 cups of cooked quinoa
Lots of basil
0.5 cup chopped almonds
For the dressing:
4 tbsp olive oïl
Juice of half a lemon
Pinch of sea salt
1 tsp mustard
1 tsp agave syrup
1 cove of garlic (smashed)
Wash/peel/grate the carrot, beetroot and courgette (don't peel those), peel and chop the avocado, then add it all to a big salad bowl with the quinoa, almonds and lots of fresh basil.
For the dressing - place all the ingredients in a jam jar, make sure the lid is on securely and then shake until the dressing emulsifies.