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Yoga and Food

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Share recipes, swap new eating ideas, and discuss the joy of cooking below. Your group leader is sironasky.

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Latest Videos

    • Ayurveda for Naturally Healthy Kids

    • One of the best ways to slip Ayurvedic herbs into my kids is in the form of the incredible and tasty Chyavanprash. Chyavanprash is an herbal rejuvenative jam made from a variety of digestion tonifying Ayurvedic herbs. It is safe and therapeutic for all doshas - Vata, Pitta and Kapha. It has traditionally been used as an immune system booster and overall tonic. It is particularly helpful for the respiratory system and it improves metabolism and assimilation. It is made with honey and ghee, so it tastes great even for kids. My kids love it and always try to eat mine too!

    • Ana Forrest - Yoga Journal Demonstration - part 2.flv

    • Ana Forrest - Yoga Journal Demonstration - part 1.flv

    • Step into the Ocean

    • A beautiful morning walk in Miami Beach.

    • Caribbean Blue

    • This is my daughter Maeve she is learning how to play piano . She is also teaching her younger sister to play.We homeschool, so all she has learned is from watching others. She never had any formal lessons. I am very proud of her progress.
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Latest Photos

    • Om Jack-o-lantern by my son Jack

    • Summer Night

    • A Picture Paints a Thousand Words This term which means a story told by pictures as well as a vast amount of descriptive text comes from the quotation 'One picture is worth ten thousand words', Frederick R. Barnard in Printer's Ink, 8 Dec 1921 retelling a Chinese proverb. .

    • Whats for Dinner

    • A Picture Paints a Thousand Words This term which means a story told by pictures as well as a vast amount of descriptive text comes from the quotation 'One picture is worth ten thousand words', Frederick R. Barnard in Printer's Ink, 8 Dec 1921 retelling a Chinese proverb. .

    • Donut Goddess

    • Glazed Doughnuts 1 pkg. active dry yeast 1 cup lukewarm water, separated 1/4 cup vegetable shortening 1/2 cup granulated sugar 1/3 cup soy milk, warmed Egg replacer, equivalent to 2 eggs 4 cups flour, plus more for flouring 1/2 tsp. salt 1 1/4 tsp. mace Oil for deep frying 2 cups confectioners’ sugar 1/2 cup hot water Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes. In a saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved. Pour the mixture into a medium bowl and allow it to cool. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough. Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough until it is about 1/2-inch thick. Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour. In a skillet or deep fryer, heat the oil to 370°F. Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil. Mix the confectioners’ sugar and hot water in a shallow bowl. While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper. Allow the glaze to dry then serve the doughnuts immediately.

    • Sunshine on my Shoulder

    • A Picture Paints a Thousand Words This term which means a story told by pictures as well as a vast amount of descriptive text comes from the quotation 'One picture is worth ten thousand words', Frederick R. Barnard in Printer's Ink, 8 Dec 1921 retelling a Chinese proverb. .

    • Relax

    • A Picture Paints a Thousand Words This term which means a story told by pictures as well as a vast amount of descriptive text comes from the quotation 'One picture is worth ten thousand words', Frederick R. Barnard in Printer's Ink, 8 Dec 1921 retelling a Chinese proverb. .

    • Summer Garden

    • Vegan Foods

    • Ingredients     * 12 red skin potatoes, cut into even size chunks    * 5 cups cabbage or kale, shredded    * 1 cup milk or soy milk    * 1/2 cup leek or green onion, chopped    * 1/2 cup parsley, chopped    * celtic sea salt and fresh ground pepper, to taste    * 1/2 cup butter or earth balance margarineDirections   1.        In a large saucepan, cook the potatoes, covered, in a small amount of boiling salted water for 15 to 20 minutes or until tender and drain.   2.        In a medium saucepan, cook the cabbage/kale with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes.   3.      Cover and cook for 6 to 8 minutes more or until tender and drain.   4.       Mash potatoes and stir in milk and parsley.   5.      Season to taste with salt and pepper.   6.       Add the butter and drained cabbage.   7.      Stir until all the butter is melted and mixture is combined.   8.      Serve while hot

    • Vegan Strawberry Shortcake

    • Vegan Strawberry Shortcake * 4 cups organic strawberries, sliced * 2 tbsp. granulated raw sugar, plus additional for sprinkling * 1 cup all-purpose organic flour * 1/4 tsp. cream of tartar * 1/4 tsp. baking soda * 4 Tbsp. vegan margarine (earth balance) * 1/2 cup soy milk mixed with 3/4 Tbsp. lemon juice (let stand 5 min.) * 1 1/2 cup nondairy whipping cream (try rich's at Richs.com), whipped according to package directions, or nondairy cream-cheese sauce (recipe on back) Preheat the oven to 450ºF. Grease a baking sheet and set it aside. In a medium bowl, gently stir together the strawberries and 2 Tbsp. of sugar. Set aside. In a large bowl, stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the margarine until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then pour in the soy-milk mixture all at once. Using a fork, stir until just moistened. Divide the dough into quarters and drop each quarter in a mound onto the prepared baking sheet. Sprinkle them with sugar and bake at 450°F for 10 to 12 minutes or until golden. Split the shortcakes into 2 layers. Place the bottom layers into individual serving bowls. Spoon some of the strawberries and nondairy whipped cream or cream cheese sauce (see below) over the bottom layers. Add the top layers. Spoon more strawberries and the remaining nondairy whipped cream or cream cheese sauce over tops. Serve immediately. Cream Cheese Sauce: In a small bowl, stir together 1/4 cup nondairy sour cream and 4 Tbsp. nondairy cream cheese (try Tofutti brand at Tofutti.com) with 2 tsp. sugar until smooth.

    • Pesto

    • Cilantro Pesto 1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed) ½ cup grated Parmesan cheese ½ cup roasted pine nuts, walnuts or macadamia nuts 2 cloves garlic 1 tablespoon lime juice 2 teaspoons chopped seaweed ½ cup extra virgin olive oil ½ teaspoon sea salt or to taste Remove the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender. Add the cheese, nuts, garlic, lime juice, oil, seaweed and salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped. Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. Vegan Cilantro Pesto 4 cloves raw garlic 1/3 cup raw Brazil nuts 1/3 cup raw sunflower seeds 1/3 cup raw pumpkin seeds 2 cups packed fresh raw cilantro 2/3 cup raw, cold-pressed olive oil 4 tablespoons fresh lemon juice 2 teaspoons kelp ,dulse or any seaweed you prefer Sea salt to taste Process the cilantro and olive oil in a blender until the cilantro is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in the fridge in glass jars if possible. It freezes well.

    • The Cow Whisperer

    • hiker!

    • Wilted Baby Spinach with Nutmeg

    • Ingredients 1 pound organic baby spinach 1 tablespoon(s) unsalted butter (You can use earth balance) 1 tablespoon(s)  extra virgin olive oil 1/4 teaspoon(s) sea salt 1/4 teaspoon(s) freshly ground black pepper 1/4 teaspoon(s) freshly grated nutmeg Directions 1. Wash and drain the spinach. At serving time, heat the butter and oil until very hot in a large skillet. Add half the spinach (still wet from washing), and stir well. When it begins to wilt, add the remainder of the spinach to the skillet, and cover with a lid. 2. Cook the spinach for 1 minute over high heat, and then remove the lid. The spinach will be wilted, and liquid will have emerged from it. Add the salt, pepper, and nutmeg, and mix well. Continue cooking, uncovered, over high heat for 3 to 4 minutes, stirring occasionally, until most of the liquid has boiled away. Serve.

    • Restorative Fruit Salad

    • tropical fruit such as kiwi, pineapple, mango, and papaya http://community.yogajournal.com/_Restoration-Recipes/blog/211917/25925.html

    • Johnathon Martin - Yoga and Happiness

    • Hi. Namaste. I am a speaker, trainer & coach who likes to work especially with yogis, aspiring yogis & conscious individuals & businesses. Through yoga & select personal development techniques i help conscious people achieve greater happiness, well-being & success in all areas of their lives. If there was an opportunity to talk at one of your events or to work with you at a workshop or on a personal one-to-one basis i would be honoured. If you visit our website - www.yogaandhappiness.co.uk you can sign up for a free yoga and happiness ecourse & teleclass. In which ways could you align your life better with universal law? Exactly what do you want out of life? Whats your mission, your purpose? Which areas of your life need a little attention? If you would answer these questions & send your reply to jam@yogaandhappiness.co.uk i would be really grateful. OM Shanti.    

    • Caribbean Black Bean Soup

    • Caribbean Black Bean Soup Makes 6 servings Ingredients * 1/2 cup diced red onion * 2 tablespoons raw or brown sugar * 1 tablespoon ancho chili powder * 1 tablespoon ground cumin * 1 teaspoon ground coriander * 1 teaspoon ground cinnamon * 1 tablespoon olive oil * 1 teaspoon minced garlic * 1 (14-oz.) can fire-roasted diced tomatoes * 1 (8-oz.) can tomato sauce * 1 1/2 cups vegetable broth * 1 shot (2-oz) dark rum or sherry * 1/2 cup orange juice * 1/4 cup tomato paste * 3 (15-oz.) cans organic black beans, drained ( You can use dried black beans if you soak over night) * 1/2 teaspoon sea salt * Toppings: diced avocado, chopped fresh cilantro, greek yogurt, diced red onion, fresh lime slices, caribbean hot sauce Preparation 1. Sauté onion and next 5 ingredients in hot oil in a large pot over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute. 2. Stir in tomatoes and next 5 ingredients until well blended. Cover, reduce heat to low, and cook 30 minutes. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.

    • Organic Arugula Pear Salad

    • I love Arugula and Pears ...mix them together and YUM! 2 ounces hazelnuts8 ounces pre-washed organic baby arugula1 tablespoon fruity extra-virgin olive oilJuice of 1/2 an organic lemon2 ripe organic pears, preferably Bosc, cut into 1/2-inch-wide spears1. Place hazelnuts in a small skillet over medium-high heat. Toss continuously until skins begin to crack and they emit a toasty aroma, 5 minutes. Pour hazelnuts into a kitchen towel. Rub them against each other through the towel to remove loose skins. (Not all the skins will come off, but the bitter, burnt ones will.) Chop and set aside.2. Place arugula in a large salad bowl. Sprinkle with sea salt and drizzle with olive oil; toss to coat. Squeeze lemon over leaves, add freshly ground pepper, and toss briefly. Taste and adjust seasonings.3. Put arugula on plates, arrange pears on top, and sprinkle with hazelnuts. Yoga and Food

    • Carrot Soup

    • Ingredients   3  celery ribs, chopped 1  medium onion, chopped 1  tablespoon  olive oil 1  (2-inch) piece fresh ginger, peeled and sliced 1 1/2  pounds  carrots, cut into 1-inch pieces 1  pound  parsnips, cut into 1-inch pieces 10  cup  veggie broth 1  cup  soy milk ( or cows milk) 3/4  teaspoon  kosher salt or 1/2 teaspoon salt 1/4  teaspoon  ground white pepper Pinch of ground allspice  Pinch of ground nutmeg  Prep   Sauté celery and onion in hot oil in a large pot over medium-high heat 10 to 15 minutes or until tender. Add ginger, and cook 5 minutes. Add carrots, parsnips, and veggie broth to pot; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes or until carrots and parsnips are tender. Remove from heat; let cool slightly (about 5 to 10 minutes). Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return purée to pot. Stir in milk, salt, pepper, and, if desired, allspice and nutmeg; simmer, stirring occasionally, over low heat 10 minutes or until thoroughly heated.   I love this soup and I like to make it vegan for my son but you can use cows milk if you like.

    • vegetarian_logo.jpg

    • apple crisp

    • Easy Vegan Apple Crisp Ingredient s     * 4 large tart apples ( I like Granny Smith)     * 3/4 cup raw sugar     * 1/2 cup  whole wheat flour     * 1 teaspoon cinnamon     * 1 1/2 cups rolled oats     * 1/3 cup  vegan margarine Directions   1.  Preheat the oven to 350°F.    2.Core apples and slice them thinly. Toss with 1/2 cup sugar, 1 tablespoons flour, and cinnamon. Spread evenly in a 9-inch-by-13-inch baking dish. 3.  Mix the rolled oats with the remaining flour and sugar. Add the Vegan Naturals Spread or  Earth Balance margarine and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit. 4. Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

    • Yoga At Harrods

Comments

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  • Wow welcome to all our new members! Click on the photos above for some recipes!
    sironasky, 2 weeks ago| Flag
  • Hi everyone,
    I am flying to Denver with my husband this weekend to visit friends. Anyone have an idea of where I can practice and any good vegetarian restaurants? ( I am in the air right now using the inflight wifi)
    sironasky, 4 weeks ago| Flag
  • You're very welcome! ;)
    SevenStar, 2 months ago| Flag
  • Cool idea ... I like trying new foods. I have tried dragon fruit, mangosteen and rambutan, in salads. Im ready for a new food toy! Thanks for the inspiration SevenStar!
    sironasky, 2 months ago| Flag
  • Hey there! I just found the neatest term - "food toy". It's a food item that's not normally in your grocery budget. I read the term in a blog I stumbled across and the writer's food toy at that time was chanterelle mushrooms. They said that every grocery trip deserved a special food toy splurge, and do you know what? Whenever I've had the most fun cooking, it was when I've done just that - splurged on a food toy to experiment with. Past food toys of mine have been goat cheese, cardamom seeds and vanilla beans!
    SevenStar, 2 months ago| Flag

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