I’m working on a shiny brand new cookbook! And it makes the flame in my heart dance with joy.

In fact, it makes it hard for me to do anything that involves leaving my kitchen. 
Because I’m working on this cookbook while still teaching all my group classes, private classes, workshops, at festivals, leading retreats, writing articles, teaching online, doing my bookkeeping and at the same time I’m trying to have a social live, study and enjoy time in nature, the recipes in my upcoming book will all be very ‘real’. 
This means you’ll be able to make them without having to spend hours in your kitchen.

This lovely dish is an example. You won’t find it in the book, but it’s definitely worth making and eating! 
It’s easy, nutritious, nourishing and amazingly delicious.

1 tbs coconut oil
1 block tempeh
1 chili pepper
3 garlic cloves
2 tbs tamari
1 tsp tamarind paste
about 5 cm fresh galangal
about 3 cm fresh ginger, finely chopped
2 stalks lemongrass
2 tsp turmeric
1 tsp cumin
1 tsp coriander
¼ tsp cardamom
¼ tsp cinnamon
½ cup water
1 cup finely chopped kale
1 medium broccoli
1 medium zucchini
1 can coconut cream
brown rice noodles for 2 – 4 hungry yogi(ni)s
fresh coriander

Heat the coconut oil in a pan. Cut the tempeh in small pieces and put in the pan. Stir-fry for about a minute, until tempeh starts to brown. Cut and deseed the chili pepper and add to the tempeh. Chop the garlic and put in the pan as well. Stir-fry for another minute, then add the tamari, tamarind paste, galangal, chopped ginger, lemongrass, (other) spices and water.
Cut the broccoli and zucchini in small pieces. Throw all veggies in the pan and add coconut cream. Let simmer until veggies start to become tender.
Meanwhile, cook brown rice noodles in plenty of water.
Transfer the cooked noodles to two to four bowls. Top with the sauce and some fresh coriander.