Nutrition & Recipes

Take your yoga practice from the mat to the dining table. Discover recipes to support your healthy lifestyle and compliment and fuel your yoga practice. Our delicious recipes offer step-by-step visual guides to help you create nutritious meals. Our bath & body recipes support your all natural and plastic free lifestyle.

11 Tips

Spinach and beetroot salad

2 tablespoons lemon juice

1/3 cup (80ml) extra virgin olive oil

1 teaspoon Dijon mustard

2 firmly packed cups (about 70g) baby spinach leaves

1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped

450g can baby beetroot, drained, quartered

100g soft goat’s cheese, crumbled

3/4 cup (75g) toasted walnuts

Whisk the lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat’s cheese and toasted walnuts. Garnish the salad with the remaining parsley, drizzle with the remaining dressing and serve immediately.

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