2015 Schedule

Yoga Retreats & Holistic Workshops 2015 

We are very proud to be catering for lots of yoga and holistic workshops and retreats in the coming months. If you would like to come along to any of them to experience these wonderful teachings and also enjoy our food, then just click on the relevant link below for more information and booking.

Sunday 7th June - Sunday Mini Retreat with Josie Sykes @ Yoga Jo's Milngavie

Saturday 13th June & Sunday 14th June - Yoga Anatomy Workshop with Lesley Kaminoff @ Scottish Opera, Glasgow

Wednesday 22nd July - Reflexology for Womens Health with Hagar Basis @ Kinning Park Complex, Glasgow 

Saturday 25th July & Sunday 26th July - Yoga Anatomy Workshop with David Keil @ YogaJo's, Milngavie

Hopefully see you there! x

Yoga retreat catering

Pop Up February 6th 2015 - SOLD OUT

Due to the overwhelming success of our last Pop Up at the Kinning Park Complex, we are pleased to announce we will be hosting another on Friday February 6th 2015!

We will be serving a set, 3-course vegetarian meal with the menu to be revealed on the night. Also, you can bring your own bottle! :-)

If you are vegan or have any special requirements or allergies, please let us know when you book and you will be well looked after.

Doors at 7pm. First course will be served at 7.30pm.

Now sold out. Thanks to everyone who booked! :-)

Look forward to seeing you there!

Melissa and Dan x

Vegetarian pop up restaurant GLASGOW
Kidney Bean Chilli for Pop Up Restaurant

Happy New Year!

We hope everyone enjoyed the holidays as much as we did. Looking forward to a fantastic 2015!

Our Monday Meal Delivery service resumes Monday January 12th, please place your order by Saturday 10th Jan if you would like a delivery.

Melissa's yoga classes start back from Tuesday 6th January at 6.45pm Kinning Park Complex. She will also be teaching classes at In The Moment Centre and Yoga Jos, Milngavie. Visit Yoga Classes for more information.

Vegetarian Catering Glasgow

Pop Up Restaurant - FULLY BOOKED!


Update: Thanks to everyone who booked for the Pop Up, we have now filled all the spaces. Apologies if you missed out this time, we are hoping to announce another event early in 2015.

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Exciting news...we are hosting a Pop-up Restaurant at the Kinning Park Complex on Friday December 5th!

Vegan Pop UP Glasgow

We will be serving a set, 3-course vegetarian meal with the food complementing the season, so think warming and nourishing. All will be revealed on the night! Also, you can bring your own bottle! :-)

If you are vegan or have any special requirements or allergies, please let us know when you book and you will be well looked after.

Doors at 7pm. First course will be served at 7.30pm.

Look forward to seeing you there!

Melissa and Dan x



Carrot, Mint and Quinoa Salad

Melissa knocked this quick and easy quinoa salad up in 20 minutes one lunchtime and we loved it so much we made it every day for the rest of the week!


Serves 2 for a light lunch

Ingredients:

1 Cup Quinoa (well rinsed)
20g Fresh Mint, washed and chopped
2 Large carrots, peeled and finely diced
1 White Onion, cut into thin half moons or rainbows if you prefer ;-)
1 Avocado
Juice of 1 Lime
2 Tsp Cumin seeds
Salt and Pepper
2 Tbsp Olive Oil
1 Tsp Veg Stock

Method:

  1. Bring a pot of water to a rolling boil and add stock and a pinch of salt while you thoroughly rinse the quinoa in cold water. This washes off the saponin which can sometimes give the quinoa a soapy taste. If you're really organised, you can even soak the quinoa over night in cold water for optimum digestibility, but its not essential.
  2. Add the quinoa to the boiling water and set a timer for 12 minutes. Then remove and leave to drain in a colander.
  3. Sauté the onion and cumin seeds in the olive oil in a large frying pan until they begin to soften, then add in the carrots and cook for a further 10 minutes until cooked but with a bit of bite. Season with salt and pepper.
  4. Combine the carrot mix, quinoa and fresh mint and mix well.
  5. Serve warm with a sliced avocado garnished with salt, pepper and fresh mint. We usually have a small bowl of soup on the side as well for a delicious lunch.