Get to know the new hiking bowl from The Yoga Kitchen

We are proud to present the brand new hiking bowl that The Yoga Chef Kim Parsons developed this year for 108 Wanderlust participants in London. Get a taste of this flavourful, nutritious lunch bowl at the festival this year – you can pre-book it and pick it up the day at the True North Cafe. Click here to book your tickets and the bowl.

For 2


Roasted miso eggplants

  • 2 eggplants
  • 2 tablespoons of miso paste
  • 4 tablespoons of water
  • 6 tablespoons of tamari
  • 4 tbsp toasted sesame oil
  • 6 tablespoons of extra virgin olive oil

Pimped brown rice

  • 400g cooked brown rice
  • 2 tablespoons of tamari
  • 2 tablespoons of pumpkin seeds
  • Handful of fresh coriander, roughly chopped
  • 3 spring onions, thinly sliced

Rainbow salad

  • Handful of grated white cabbage
  • Handful of grated red cabbage
  • Handful of fresh coriander, roughly chopped
  • 1x carrot, peeled and grated

For garnish

  • Edamame beans thawed from frozen
  • Kimchi
  • Sesame seeds, sugar snap peas, sliced
  • Roasted pumpkin seeds


  1. To start, cut the aubergine into 2 cm cubes and place on a baking sheet. Mix the miso paste and water and then pour over the eggplant cubes along with the tamari, roasted sesame oil and olive oil. Turn to coat the eggplants completely, then bake in the oven at 180 ° C for 20-25 minutes or until tender and toasted. Take out of the oven and set aside.
  2. To prepare the rice, mix together the tamari, pumpkin seeds, coriander, spring onions, and brown rice. Dice together and set aside.
  3. Mix all the ingredients for the coleslaw and set aside.
  4. To assemble the walking bowl, add the rice to one side of your chosen bowl, then the coleslaw on the opposite side, and spoon the diced miso eggplant over the center of the bowl. Then sprinkle with edamame beans, roasted pumpkin seeds and sesame seeds. Then place a large pinch of kimchi along the edge of the bowl along with some sliced ​​snow peas.

This year, enjoy yourself at Wanderlust 108 London or at your home.

Kimberly Parsons is an Australian born chef, writer and trained naturopath. Her cookbook series entitled “The Yoga Kitchen” and “The Yoga Kitchen Plan” use traditional yoga philosophy and eating principles for long-lasting, lively health and happiness. Her latest book “A Balanced Life” combines her naturopathic and yogic philosophy in a beautiful health and lifestyle book to help us all find a lasting balance. Kimberly spends her time cooking at health retreats around the world and lives in the English countryside where she is a mom and enjoys cooking, gardening and writing. Believing wellness is not a recipe but a skill, you can find Kimberly at corporate lectures and other wellness-related events across London.

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