This recipe is from my mother, who makes delicious soups. She got this recipe from a friend and adapted it to her liking. I have always loved her soups, and this one in particular is perfect for fall. The great thing about this soup is that it is very dense and filling, and can serve as a meal in itself. Ingredients 2 tbsp oil (we suggest avocado or grapeseed) 1 medium size onion, chopped 1-3 cloves of garlic, minced (optional) 2-3 carrots cut into 1cm cubes 2 stalks of celery cut into 1cm pieces 1 sweet potato or ½ small …

Posted On October 17, 2016 By Parvati Magazine In Meditation , November 2016 - Life Force , Wellness

The tangy bite of Dijon mustard marries with the bursting flavour of fresh herbs on this vibrant, crunchy salad. Make a small dice of: 1/2 English cucumber 1 medium red pepper 1 dozen sugar snap peas 2 small carrots 1 small beet Make a chiffonade of spinach by stacking and tightly rolling a dozen large spinach leaves with the stems removed, then slicing the roll in 1/4 inch sections. This produces long strands of the leaves. If you prefer, you could also simply tear the leaves into small pieces to match the scale of your diced vegetables. Toss together in …

Posted On November 17, 2016 By Parvati Magazine In Books , December 2016 - Enduring

In the middle of December as snow abounds, why not bring a taste of Mexico to the table to remind you of a warmer destination? Guacamole was first created by the Aztecs, later adopted by Mexicans, and now enjoyed by all! This savoury appy can be served with traditional tortilla chips, crackers, pretzels, raw assorted vegetables or trendy kale chips. Whatever your passion! Although the core to this recipe remains the same you can modify it in many ways by adding cilantro, hot sauce, basil and/or cayenne – to name a few! Loaded with fibre, B vitamins, potassium, vitamins E …

Posted On December 17, 2016 By Parvati Magazine In January 2017 - Peace , Positive Possibilities , Positive Possibilities Living

Once the holidays are over, this side dish is a perfect match to any lunch or dinner entree. My husband and I started making this when we began buying beets on a weekly basis and had the stems and leaves left over. This recipe is perfect for any green, whether it be spinach, collard greens, or swiss chard. After washing and chopping them, they are ready to go into the pan with a few spices and flavours. Ingredients ● 2 bunches beet greens or 1 bunch Swiss chard (enough to fill a salad spinner bowl) ● 3 tbsp of olive …

Posted On January 18, 2017 By Parvati Magazine In February 2017 - Devotion , Wellness , YEM: Yoga as Energy Medicine , Yoga , Yoga

Fresh raspberries, rosewater and carob are a luscious flavor combination suitable for any special occasion, especially Valentine’s Day! You won’t miss dairy, dark chocolate or refined sugars in this lavish, low-carb, paleo-friendly treat. This recipe can be made mostly raw if you choose raw nuts, nut butters and carob powder, skip the raspberry jam topping, and keep the heat as low as possible while melting the cacao butter. If you are strict about your carb and sugar intake, as I am when preparing items for myself, eliminate the date sugar in the carob filling and raspberry jam topping, and increase …