Today’s recipe is from the newly released book ‘Eat With Intention’ by Cassandra Bodzak. This is not just a recipe book,but it’s also a practical course in quieting your mind, fueling your body, loving yourself, and changing your life for the better. Alongside the recipes there’s reminders to take care of yourself, and little meditation suggestions for everyday calm. This sweet potato pasta dish is just one example of the healthy yet fulfilling recipes in the book, and it’s quickly becoming one of my go-to recipe books for dinner (and puddings too!). But don’t just take my word for it – you can win a copy of the book for yourself! Scroll down to enter the giveaway below.Sometimes we get so fixed on an idea of something that we close ourselves off from the infinite amount of possibilities for how it could manifest in our lives. I encourage you to think about something you deeply desire right now and strip it down to its basic core, releasing all of its trappings. When we are clear about what we truly desire, we open the door to unexpected opportunities and keep our eyes open for them along the way. Expand your options and expect miracles. Talk about an unexpected way to get your cravings met! If you have been craving the warm, filling, creamy decadence of fettuccine Alfredo without the dairy and gluten, then this is the recipe for you.
Feeling It Meditation
Sit in easy pose with your hands over your heart, eyes closed, breathing in through your nose and out your mouth. Allow yourself to fill up from your heart radiating outward with the feelings of your desire fulfilled. Release any specific images that may come up and return to your heart and tune in to the feeling that is enveloping you around having what you truly desire. Sit in this feeling for the next 3 minutes. When time is up, take a deep breath in and silently say to yourself, “I release my attachment to what it looks like and I welcome in unexpected ways for it to manifest.” Exhale and relax.
Yield: 2 servings
Ingredients: 15-ounce (425 g) can cannellini beans, drained and rinsed,15-ounce (425 g) can chickpeas, drained and rinsed, ½ cup (120 ml) unsweetened almond milk, 7 tablespoons (105 g) nutritional yeast, 3 tablespoons (45 ml) extra-virgin olive oil, 2 tablespoons (30 g) Dijon mustard, 1 tablespoon (14 g) vegan butter, 1 tablespoon (15 ml) garlic powder, 1 tablespoon (15 ml) salt, plus extra to taste, ½ teaspoon ground turmeric, 2 tablespoons (30 ml) extra-virgin olive oil, 2 sweet potatoes, skinned and spiralized, Chopped walnuts, to garnish, Chopped parsley, to garnish
- To make the sauce, combine all the sauce ingredients in a food processor and pulse until thick and creamy. Season with salt to taste.
- Heat the olive oil in a medium saucepan and sauté the sweet potato “noodles” for
5 minutes, until softened. Add the sauce to the saucepan and cook for 2 to 3 minutes, until heated through. Garnish with the walnuts and parsley, and serve. (Alternatively, heat the sauce in a separate saucepan and ladle it over a plate of noodles.)
Recipe and images extracted from Eat with Intention by Cassandra Bodzak, photography by Evi Abeler. Published by Race Point Publishing (£14.99). More information on the book can be found here.
And if you would like to win a copy of “Eat with Intention” please enter via the Rafflecopter widget below. There are plenty of ways you can earn entries into this giveaway, so best of luck!
a Rafflecopter giveaway
Giveaway open to UK residents only. Giveaway runs from 18th -30th November 2016. One winner will be chosen at random after this date and contacted via email.