JO HARRIS YOGA

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    5 Benefits of Restorative Yoga

    September 11, 2016

    Yoga For Runners

    March 27, 2016

    10 Reasons To Take A Yoga Retreat

    March 20, 2016

    Practice Practice Practice

    January 31, 2016

    Bakasana: Crow Pose

    January 31, 2016

    How to: Utkata Konasana - Goddess Pose

    January 24, 2016

    Recipe: Spiced Carrot and Lentil Soup

    January 24, 2016

    Step it back to step it up: Harness awareness to deepen your yoga practice

    January 17, 2016

    Resolution & Intent: How To Keep our Resolutions Beyond The 1st January

    January 11, 2016

    Parsvottanasana: Intense Side Stretch Pose

    November 22, 2015

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    Mental Health First Aid

    October 11, 2015

    Finding Lightness

    September 27, 2015

    5 Benefits of Restorative Yoga

    September 11, 2016

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    Featured Posts

    Recipe: Sweet Potato Curry

    November 1, 2015

    |

    Jo Harris

     

    Serves 4

    Ready in 40 minutes

     

    Preheat oven to 200 degrees/gas mark 7

     

    Ingredients:

     

    1kg sweet potatoes peeled and chopped

    2 red peppers

    1 large onion

    4 garlic cloves, crushed

    25g root ginger, grated

    160g baby leaf spinach

    100g fat free natural yogurt

    1/2 teaspoon hot chilli powder

    1 heaped table spoon ground coriander

    1 heaped teaspoon ground cumin

    1 teaspoon paprika

    2 teaspoons curry powder

    1 teaspoon turmeric

    1 teaspoon tomato puree

    low calorie cooking spray

     

    Method:
     

    1) Put the sweet potatoes and pepper chunks into a roasting tin. Spray with low calorie cooking spray. Toss them together then roast for 15-20 minutes. Keep warm onc cooked.

     

    2) Fry the onion in a pan with low calorie cooking spray until soft.

     

    3) Add the garlic, ginger and all of the spices and cook for 1-2 minutes. Add the tomato puree and 700ml of boaling water. Bring to the boil. once boiling turn the heat to medium and cook for 15 minutes. Add the spinach 2 minutes before the end.

     

    4) Remove from the heat, add the roasted vegetables, stir in the yoghurt and mix well.Surve with rice.

     

     

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