http://fiona-kerr.com/audio/mp4 Marina and I met in 2012. It was the first yoga teacher training for both of us and we became friends right away. One thing led to the other and we started co-teaching free outdoor yoga classes in a park nearby my apartment under the name of YOGAFOOL.
Contrary to what many thought, the classes turned out to be quite successful. It seemed that in Lisbon, there was a bunch of people as crazy as ourselves, that would defy cold and rain to practice yoga on green grass, under a bridge, in front of the river… go figure!
The good reception of the classes encouraged us to begin hosting international yoga teachers in Lisbon. We were fed up (and broke) of having to go abroad every time we wanted some good quality training, so we decided to invite the teachers to come to us. And it worked!
So, how is this related to a potato salad??? You might be wondering… Well, this year were are taking YOGAFOOL one step further and in February we are opening our very own yoga studio.
So, when I saw purple potatoes in my weekly delivery from Quinta do Arneiro I just thought to myself: “Kismet!”. Purple is the colour of the YOGAFOOL logo and that was the inspiration for this salad. A salad to celebrate the birth of our newest project.
– 3 cups of purple potatoes
– 2 cups of broccoli
– 1 cup of green peas
– 1/4 cup of chopped parsley
– 1/3 cup of green olives, pitted
– 2 eggs
– Himalayan salt
– Black pepper
– 1/3 cup of hemp seeds
– 1/3 cup of almond milk
– 1 clove of garlic
– 2 tablespoons of lemon juice
– 1/2 teaspoon of Dijon mustard
– 1 tablespoon of extra virgin olive oil
Put all the ingredients of the dressing in the blender and process.
Peel and cube the potatoes. Cook them in boiling water with salt between 15-20 minutes. Check with a fork if they are ready, they should be tender but not mushy. When cooked, drain under running cold water.
Cook the broccoli and the green peas in boiling water with salt for 10 minutes. When cooked, drain them too under cold running water to keep their color bright green.
Boil the eggs for 10 minutes. Let them cool off, peel and cut.
In a big salad bowl, place all the ingredients and add the dressing. Toss gently to combine. Taste and add more salt and pepper if needed. Keep in the fridge until serving.
So, try the salad and come to one of our yoga classes, you won’t regret it! ♡
Rua Bernardo Lima nº 35 – 4 D
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