Louise Cameron Carte Blanche Body Balance Zensational Curry

Serves: 4 • Preparation Time: 20 minutes • Cooking Time: 1 hour • Print

Louise Cameron is a yoga teacher, pilates teacher, physiotherapist and massage therapist. Louise loves Ibiza because living here is where dreams becomes your reality.

When coming together with amazing people, with open minds and open hearts, from all over the world watching a breath taking sunset is the usual ‘routine’.

This is Louise´s recipe Zentsational Curry. Why that? Well the “Zen” inspired from when she was so busy she started to forget to look after herself and would snack on sugary foods. This is a balanced meal she prepares and freezes and brings out so that she can have a balanced meal even when rushed off her feet.

This is easily prepared and can be left in the fridge for a few days, or frozen for another day. Louise made with quinoa but we used mung beans. Both equally delicious.

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Ingredients



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Step 1

Cook quinoa as per packet instructions.

Step 2

Prepare the vegetables by peeling the carrots, sweet potatoes, butternut squash and ginger. Then cut the carrots, sweet potatoes and butternut squash in to medium/large cubes. Remove the seeds from the chilli and chop in to tiny pieces. Juice the lime and crush ginger (using garlic crusher).

Step 3

Add all the ingredients EXCEPT THE SPINACH AND QUINOA to a large pot. Bring the pot to boil and then turn it down to simmer for 40-45 minutes, and then add the spinach for a remainder 15 minutes. Serve with quinoa.

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More about Louise

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Find out more from her website http://carteblanchebodybalance.com/

Or her facebook https://www.facebook.com/carteblanchebodybalance

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