boxing & brunch + recipes!

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We had a gorgeous time this Saturday at the boxing & brunch workshop! So much great boxing done, improving technique, stamina and combos! There will definitely be more of these, as everyone had a great time! Check our the recipes from brunch below & be inspired to recreate at home!

Curried Chickpeas & Lentils:

  • 1 tablespoon of coconut oil, or whatever oil you cook with
  • 1 cup of soaked chickpeas 
  • 1 cup of soaked lentils 
  • 1 white onion, chopped 
  • 2 cloves of garlic, chopped
  • 1 can or cup of coconut milk 
  • 1 tablespoon of: cumin, curry powder, garam masala
  • 3 tablespoons of tomato paste 
  • Salt & Pepper to taste 
  1. Add the onion to a hot pan with the garlic and coconut oil, and fry until fragrant and golden. 
  2. Add the tomato paste, spices, soaked chickpeas and lentils, and stir together. 
  3. Add the coconut milk, stir and let it simmer for 20-30 minutes, depending on how thick you like it. The longer it simmers the thicker the sauce. 

PS: this is also great with different vegetables, legumes, or vegan meat, as a full curry, served over rice or quinoa. 

Bean Salad 

  • A cup of each soaked / jar of beans (or any you prefer): kidney, chickpea, white…
  • 5 large celery stalks, chopped into pieces 
  • 1 large carrot, spiralled or chopped how you like 
  • 1 red onion, chopped 
  • 1/2 cup edamame 
  • 2 tablespoon of mustard 
  • 2 tablespoon of tahini 
  • Juice of 1 large lemon  
  • Splash of white wine vinegar
  • Drizzle of olive oil 
  1. Add all the dry ingredients to a bowl.
  2. Mix together the mustard, tahini, lemon juice, vinegar & olive oil together to make the dressing, and mix into salad.

Quinoa Salad

  • 1 cup uncooked quinoa: to cook: place in boiling water and simmer for 10 minutes or until recommended on packet. 
  • 3 large tomatoes, chopped
  • 1 large cucumber, chopped
  • 1/2 red onion, chopped 
  • 1 handful of baby spinach 
  • 1 large red pepper, chopped 
  • 1/2 pack violife vegan feta cheese, chopped
  • Juice from 1 large lemon 
  • Drizzle of olive oil 
  • 2 cloves of garlic 
  • 2 tablespoons mustard 
  • 2 tablespoons agave syrup or maple syrup 
  • Salt & pepper to taste 
  1. Mix all dry ingredients together in a large bowl. 
  2. In a separate bowl, mix the lemon juice, mustard, garlic, syrup, salt & pepper, and mix into the salad. 

Pina Colada Smoothies 

  • 1 fresh pineapple, chopped
  • 2 frozen bananas, chopped
  • 2 cups coconut milk (carton, add more if needed)
  • 2 tablespoons shredded coconut
  1. Whiz up in a blender and you’re good to go!