THE YOGA OF EATING

Whether you’re vegan, vegetarian, flexitarian or omnivorous, that bodymind connection you’ve cultivated in yoga can work on your plate too. Bryony and Harry Lancaster (left), founders of Egg of the Universe yoga studios and cafe, say it works by helping us let go of any unhelpful stories we might have around food while bringing awareness to the choices that leave us satisfied. And if you’re not a yogi? We have no doubt these nourishing picks will still hit the spot! Now, over to Bryony and Harry...

BREAKFAST

CORN AND KALE FRITTERS

These fritters are light and easy to digest (gluten-free for Bryony and our coeliac daughter, Olive), and make a great addition to our weekend brunch repertoire. A splash of hot sauce at the end adds a little kick. We normally serve these with smashed avocado, tomato salsa, some thinly sliced fresh or pickled jalapeno and a simple green salad.

SERVES 4

TOMATO SALSA

♦ 2⅓ cups (350g) cherry tomatoes
♦ ½ red onion, diced
♦ 4 coriander sprigs, finely chopped
♦ 1 dried smoked chilli (such as ancho), soaked for 10 mins in hot water, then chopped

FRITTERS

♦ 130g kale, finely shredded
♦ 2 small-medium corn cobs, kernels sliced off
♦ 6 organic eggs, 2 separated
♦ 100g buckwheat flour
♦ 2 tbs ghee, coconut oil or olive oil, plus extra olive oil for drizzling
♦ Smashed avocado, sliced jalapenos (optional) and a green salad, to serve

For the salsa, toss ingredients together