NOURISHING your Yogi Warrior Soul

Let's Eat!

One of the best parts of bringing more of a plant-based diet into your life is the immediate and longterm benefits you will experience. Not to mention, it is the most delicious part of this journey.

Below you will see my recipe book NOURISH, videos, a gallery of YOUR amazing meals you share in our community, and some additional fun resources for you. I’ll continue to add to this section, so be sure to check back here

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Videos from my Kitchen

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Fermented Sauerkraut (Part 1)

If you are looking to add probiotics to your diet to make those wonderful belly bacteria happy campers, look no further than making up a batch of your own fermented sauerkraut. You will need:

  • 1 head of purple cabbage
  • 2 tsp sea salt
  • As this recipe makes 2 mason jars of sauerkraut, I added some minced garlic and a carrot to the second batch which you will see in the video.
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Coconut Oat Milk

Whipping up my homemade coconut oat milk at home is easy, saves you money and will have you wondering “why did I start doing this years ago?” You will need:

  • 1 cup shredded, unsweetened, dehydrated coconut
  • 1 cup rolled oats
  • 8 cups of water
  • 1/2 tsp of vanilla extract is optional
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My cashew feta is a favourite in our household and easy to whip up. Here is what you will need for this recipe:

  • 2 cups unsalted cashews (cashew pieces work fine)
  • 2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 2 cloves of garlic
  • 2 Tbsp of either olive or caper brine
  • Salt to taste
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5,000 Year Old Kitchari

There is a reason why this is meal has been a healing staple for over 5,000 years now and suitable for all body-mind type. Here is what you’ll need:

  • 1 cup dry mung beans
  • 1 cup jasmine or Basmati rice
  • 1/4 cup coconut oil
  • 1 tsp tumeric
  • 1/4 tsp fresh cracked pepper and salt to taste
  • Fresh veggies to sautés up with the Kitchari before you eat it (I always use a handful of spinach and a grated carrot).

Check out our gallery of some of YOUR creations you've shared . . . .

© 2020 Marla Barr & Co