Yoga Brunch Club

Re-fuel with Mira Manek

Spice up your diet plan with Mira Manek’s flavour-packed recipes

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Resetting your diet is no excuse for sacrificing flavour. With this in mind, we’ve called upon this year’s Yoga Brunch Club collaborator, Saffron Soul author Mira Manek, to share the secrets of creating nourishing vegetarian recipes with zing. Drawing upon the fine-tuned spicing of her Indian heritage, here Manek provides us with a healthy living starter pack - a feast of tantalising meal ideas to nurture the mind, body and soul.


Serves 2 - 4

“I love how versatile chickpeas are! For this fuelling and vibrant Buddha bowl, I’ve combined two recipes from my book – the tikkis and the sweet potato wedges with a very easy to make tamarind and tahini chutney. The sides add texture, colour and something fresh to bite on.”


  • For the tikkis:
    240g chickpeas (1 tin, drained weight)
    1 tsp oil
    1 red onion, finely chopped
    1 tbsp ginger-garlic-chilli paste
    1 tsp garam masala
    2 tbsp tahini
    2 tbsp roasted peanuts, coarsely ground
    A handful of chopped coriander
    1 tbsp rice flour or chickpea flour, optional
    5 tbsp water
    Juice of ½ lemon or lime
    ½ tsp salt
    Small bowl of sesame seeds
    Oil for frying
  • For the sweet potato wedges:
    1 tbsp coconut oil or any oil of choice
    ½ tsp cumin seeds
    1 sweet potato, sliced into wedges
    ½ tsp salt
    ½ tsp coarsely ground black pepper
  • For the tamarind tahini sauce:
    2 tbsp tahini
    2 tbsp tamarind date chutney
    2 tbsp water
    Sprinkle of salt
  • Optional sides:
    A handful of cherry tomatoes, halved
    Cucumber, sliced with a julienne peeler or chopped
    Coriander leaves for garnishing


  1. To make the tikkis, immerse the chickpeas in a bowl of boiling water for a few minutes to soften. Drain and roughly mash. Heat the oil in a pan and add the onion, stirring until lightly browned. Then add the ginger-garlic-chilli paste and garam masala and stir again. Add the mashed chickpeas, tahini, peanuts, flour (if using), coriander, water, lime and salt and stir together. Once cooled enough to handle, divide the mixture into about 8 small balls between your palms, then flatten. Melt a little oil in a frying pan, then dip each tikki in sesame seeds and place on the pan. Cook on a low heat until the underside is toasted, then turn. Repeat until both sides are well cooked and brown.
  2. For the sweet potatoes, drop the wedges into boiling water and cook for around 6 – 8 minutes. In a large pan, melt the coconut oil before adding the cumin seeds, frying on a low heat for about a minute until browned. Add the wedges, season and stir to coat, then cook on a low to medium heat for around 10 minutes, stirring regularly and allowing some of the wedges to become brown.
  3. Make the sauce by stirring together the tahini, chutney and water, seasoning to taste, then arrange your tikkis, sweet potato wedges, tomatoes and cucumber in bowls, with sauce on the side and a sprinkling of fresh coriander.


Serves 2

“Overnight oats are just brilliant – especially if you’re lacking time in the morning! In my cookbook, I have a luxurious saffron porridge recipe with jaggery, so here’s the overnight oats version. Just soak overnight and eat the next day – you will love it!”


  • For the oats:
    70g oats
    150ml nut milk (or any milk of choice)
    100ml apple juice
    2 tsp flax seeds
    2 tsp chia seeds
    2 tsp pumpkin seeds
    1 apple, peeled and grated
    A pinch of saffron
    ¼ tsp ground cardamom
  • Optional garnishes:
    1 tbsp coconut yoghurt or any yoghurt
    A handful blueberries
    A handful goji berries
    Sprinkle of bee pollen


  1. Soak together all the ingredients for the bowl and stir well. Leave to soak for a few hours or overnight (you can also just soak for an hour but the longer the better!). Divide into two bowls and add your garnishes to serve.


“I just have to hear the word chai and I can almost smell the ginger fired cinnamon infused spice. Here, I’ve just spiced up a simple turmeric milk with an enriching blend of healing spices – something you can easily make at home.”


  • 1 mug of almond, oat or any milk you prefer
  • 1/4 tsp ground turmeric
  • 1 tsp grated ginger
  • Tiniest pinch of black pepper
  • Generous pinch of cinnamon
  • Generous pinch of cardamom
  • 1 tsp brown sugar, coconut sugar, maple syrup or agave nectar


  1. Boil together all the ingredients so that the flavour of the ginger really comes through, then sieve into a mug (or leave the ginger pieces if you like to chew them) and drink.


Serves 4 – 6 as part of a thali

“This is the dal I grew up on! It’s quite different from the other dals you’ve tasted, mainly the balance of sweet and sour (khatta meetha) and it’s blended so it’s not as thick. This works great as part of a thali, but I equally love it by itself with a dollop of natural yoghurt!”


  • 200g toor dal, yellow split dal or pigeon peas
    1.2 litres boiling water
    1 tsp coconut oil
  • 1 tsp cumin seeds
    1 tsp mustard seeds
  • ¼ tsp fenugreek seeds, optional
    1 – 2 dried red chillies or 1 green chilli, slit lengthways
  • 2 cinnamon sticks, optional
    2 cloves, optional
  • ¼ tsp asafoetida (hing)
    10 – 15 curry leaves
  • 5 tomatoes, chopped, or 5 tbsp tinned tomatoes
    ½ tsp ground turmeric
  • ½ – 1 teaspoon red chilli powder
    1 tsp grated ginger
  • 1½ tsp Himalayan salt or sea salt
    3 tbsp jaggery, brown sugar or coconut sugar
  • A handful of coriander leaves, chopped, plus extra to garnish
    4 – 5 kokum (dried mangosteen), soaked in water, optional
  • Juice of 2 limes


  1. Rinse the toor dal in a sieve a few times under running water until the water is clear, then tip into a saucepan. Add the measured boiling water and soak for an hour (or at least 20 minutes). Next, boil for 1 hour on a medium–low heat until the dal is a porridge-like consistency. Then, using a hand-held electric whisk or blender, blend the dal until completely smooth.
  2. Melt the coconut oil in a large, non-stick saucepan, then add the cumin and mustard seeds and the fenugreek seeds, if using. When the mustard seeds have popped, add the dried red chillies or slit green chilli, cinnamon sticks and cloves, if using. Add the asafoetida and the curry leaves, then immediately add the tomatoes and stir for a minute.
  3. Add the ground turmeric, red chilli powder, grated ginger, salt, jaggery, coriander and kokum, if using, to the tomato mixture and stir. Pour in the blended toor dal, squeeze in the lime and simmer on a low heat for 10–15 minutes until the colour is orange-brown.
  4. Taste the dal and add more lime or jaggery as required. It should have a much thinner consistency than other dals, so add a little water if necessary. Serve in a small bowl with the rest of the thali or at the end of the meal with rice and curries.
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