Quinoa and Courgette Tabboleh

Quinoa & Courgette Tabbouleh

From Laura Green Yoga


Quinoa and Courgette Tabboleh 1

This Quinoa and Courgette Tabbouleh is a fabulous summery recipe that is naturally vegetarian & vegan friendly, whilst still being high in protein. Using Quinoa, which is rich in protein and Omega 3, instead of the traditional bulgur wheat makes this recipe Gluten Free and Wheat Free as well. I love this recipe simply on its own as a summery salad but also as a side dish for a summertime BBQ.

Quinoa & Courgette Tabboleh


Yield:  Serves 2 as a complete meal or 4 as a side dish

  • 1 Cup Quinoa
  • 2 Cups of Boiling Water or Stock
  • 1 medium Courgette
  • 12 cherry Tomatoes
  • Juice & Zest of 1 lemon
  • Bunch Fresh Herbs (such as mint, parsley, marjoram, chives, coriander)
  • Optional: 2 preserved lemons chopped or 2 tsp rinsed capers, or 2 tbsp toasted pine nuts.
  • Salt & Pepper to taste (I like pink Himalayan salt)
  1. Rinse 1 cup of quinoa in a sieve (don’t skip this step it’s important!).
  2. Place rinsed quinoa in a saucepan with 2 cups of boiling water or good quality stock, bring to the boil, then reduce to a simmer, lid on for 15 mins (check & stir occasionally to see it hasn’t boiled dried).
  3. When the quinoa is cooked, it should have absorbed all the liquid and gone a little translucent.
  4. Whilst the quinoa is cooking prepare your other ingredients.
  5. Quarter cherry tomatoes, finely dice/shred/spiralise your courgette, chop the fresh herbs.
  6. When the quinoa is cooked add to a big mixing bowl, pour over lemon juice and then stir in along with the lemon zest, tomatoes, herbs & courgette.
  7. If using add either the preserved lemons chopped, 2 tsp rinsed capers, or 2 tbsp toasted pine nuts. These optional extras simply add a special twist and interesting flavor addition.
  8. Season to taste with salt and pepper.
  9. Either serve immediately whilst still warm or can be eaten cold as a salad.


Yoga Teacher Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)

Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)
Laura’s Spicy Banana & Raspberry Muffins (Gluten Free + Vegan Option)

I love baking & I love all things full of gluten – but gluten doesn’t love me, it makes me bloated and tired so where possible I try to avoid it. I’m a good baker (and yes I’m blowing my own trumpet but it’s true I make good cake!) however when it comes to what my Husband calls ‘weird baking’ I have had so many disasters and this makes me sad as the ingredients are expensive and I hate waste. So today, no more following recipes it was time to create my own! And guess what – it worked. These muffins are moist, full of flavour, with a light texture and even better they are made in one bowl and you can mix up a batch in just 30 mins. I was experimenting with these muffins as a delicious treat for guests at my next Yoga Weekend Retreat where we’re Glamping in Surrey.


Serves: 8 | Baking Time: 20 mins | Prep Time: 10 mins


2 Medium Eggs (For Vegan substitute for 2 Flax Eggs)

2 Ripe (or over ripe) bananas

3 Tbsp of Honey or Maple Syrup

5 Tbsp Milk (For Vegan substitute with unsweetened Almond Milk)

1 Tbsp Coconut Oil (Can substitute for a vegetable oil)

1 Tsp Vanilla Extract

1 Tsp Baking Powder

1 Cup Ground Almonds

1/2 cup + 2 Tbsp of Coconut Flour (You can experiment with other gluten free flours)

1 Tsp Ground Ginger, and/or Cinnamon, and/or Nutmeg

100g raspberries or blueberries (Optional)

8 Pecans (Optional: Can substitute for Almonds or Walnuts)



1) Preheat oven to 190 C then turn down to 170 C when you put the muffins in. (These temperatures are based on a fan assisted oven). Line a muffin or cup cake tin with 8-10 paper liners.

2) In a large bowl mash up your sliced bananas, then add the eggs and stir with a folk to combine. Add the honey, baking powder, vanilla extract, milk and coconut oil and stir.

3) Add grounds almonds, coconut flour, and spices and stir once more until well combined. I like to swap to a wooden spoon for this. The mixture will be quite stiff and thick not like a normal cake batter.

5) Gently stir in the raspberries or blueberries (careful not to break them up too much). Spoon the mixture into the paper cases and top with 1 pecan/muffin (either whole or broken up).

6) Remembering to turn the oven down to 170 C. Bake for 20 – 25 minutes or until a tooth pick or knife inserted into the centre comes out clean and they become somewhat firm to the touch with a little give. You don’t want to overcook them as they will dry out. The juices from the raspberries will keep them gooey in parts.

7) Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack. They will keep in an airtight container for a few days or freeze for longer storage.



Healthy Raw Vegan Chocolate

Chocolate Workshop

With Valetine’s Day just around the corner, I’m so excited to share this Healthy Raw Vegan Chocolate Recipe. Not only is it delicious but Healthy Guilt Free Chocolate. I have to thank the wonderful Natalie from Rawlesque for teaching me this recipe when she joined my Weekend Yoga Retreat as a guest teacher.


  • Glass Bowl
  • Saucepan
  • Scales
  • Measuring Spoons
  • Metal Balloon Whisk
  • Spoon
  • Moulds (ice cube tray, plastic or silicone chocolate moulds, mini cupcake cases)


  • 50g Raw Cacao Butter or coconut butter (or half and half)
  • 25g (3.5 tbsp) Raw Cacao Powder
  • 8g (1 tbsp) Lucuma Powder
  • 20ml (2 tbsp) Liquid Sugar (High Quality Maple Syrup, Agave nectar, Runny Honey)
  • Tiny Pinch Himalayan Salt (brings out the flavour of the chocolate)
  • Anything or nothing from the additional ingredients list

Additional Ingredients

  • Nuts and seeds, any and you can keep them whole of bash them up a bit
  • Dried Fruit, ones that go really well with chocolate are goji berries, cherries, raisins
  • Coconut, desiccate or chips
  • Buckwheaties, sprouted and dehydrated buchwheat grains, gives a lovely crunch
  • Cacao Nibs, broken cacao beans, nice crunch and bitter chocolate flavour
  • Essential Oils, for flavour, only use a couple of drops. Nice ones are peppermint, orange, lemon, lime, rose, geranium, nutmeg, cinnamon, lavender
  • Natural Flavour Extracts, vanilla, coconut, strawberry, almond, cherry
  • Superfoods, green powders (spirulina, chlorella, wheatgrass powder), probiotic powder, maca power etc.


Grate the cacao butter into a glass bowl that will sit nicely over a small saucepan. Put some boiling water in the saucepan and sit the bowel on top. There’s no need to keep the pan on the heat, we don’t want to heat the butter any more than necessary to melt it. It will melt just sitting over the building water. Once the butter has melted whisk in the maple syrup and then the powders and salt. Make sure it is whisked together thoroughly as you don’t want the sugar sinking to the bottom. Then you can add in superfood powders and flavourings etc if you are using them and whisk again.

If you are adding nuts/seeds/buchwheaties/dried fruit it’s nice to put them directly into the moulds then pour your chocolate mixture on top. You can either transfer the chocolate to a jug and then pour into the moulds or just use a spoon. Then fill yours moulds (don’t over fill them) put them in the freezer for 20 to 30 mins to set. Then keep in the fridge. In the fridge the chocolate will last up to one month (but you’ll have eaten it way before this). Recipe fills one average mould. So feel free to double or triple the quantities to make more.