Roasted Cauliflower, Beer & Lime Tacos with Cilantro Coleslaw

This recipe for vegan cauliflower tacos is the first dinner recipe I’ve come across in a long time I actually felt I could recommend on the BLOG. That’s probably because it is a modification of a recipe from Thug Kitchen: eat like you give a fuck

Note: our vegan cauliflower tacos weren’t technically vegan in the end because I had to add sour cream. Just giving you a little truth in journalism since there doesn’t seem to be much of that these days. Enjoy your tacos.

Another Note: ThugKitchen recipes are a staple in my kitchen and should be for anyone looking to start or expand their vegetarian and vegan cuisine options.

Make the Cauliflower Filling

Taco Ingredients
1 Head cauliflower ( I used yellow cauliflower)
3/4 c beer
1/4 c vegetable broth
1 tbsp lime juice
1 1/2 tsp soy sauce
1 1/2 tbsp hot sauce
1 to 2 cloves garlic minced
1 1/2 tsp chili powder
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
pinch of salt
1 tbsp olive oil
1/2 yellow onion chopped
6 corn tortillas
1 avocado sliced

1–Chop cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, soy sauce, hot sauce, and garlic over medium heat.

2–In a large bowl, toss the spices, salt, and olive oil together. Add the cauliflower and onion and still until coated. Spread the mixture on a baking sheet and bake at 400 degrees until it is browned. This should take about 20 minutes.

Make the Lime and Cilantro Slaw

Slaw Ingredients
1/2 head of cabbage (I used red for drama)
1 small carrot
2 tbsp lime juice
2 tbsp rice vinegar
1 tsp olive oil
dash of salt
1/3 c chopped cilantro

3–To make the lime and cilantro slaw, cut the cabbage into thin strips or dice into small cubes. Dice the carrot or cut it into strips as well. Mix together, the lime juice, vinegar, oil, and salt. In a bowl, combine the veggies and the sauce and mix well.

Put Those Vegan Cauliflower Tacos Together

4–Warm the tortillas in the oven and pile them high with the cauliflower filling, slices of avocado, lime cilantro slaw, and salsa.

Quick, Hold My Temper

Today, on my flight from San Diego to Sonoma, I received a lesson in the importance of context in relationships from the couple seated behind me.

The couple was bickering behind me:

Lady: hold this
Man: what is this? Are you going to have me hold your water?
Lady: yes
Man: well, what are you holding?
Lady: my temper
Man: okay

Nice work, lady. You sure told him, I thought.

Later, as they deplaned and I watched her patiently guide him down the aisle between the seats, I realized that what I had registered as a smartass comment from a bitter husband was actually a legitimate inquiry from a blind man who just wanted to know what he was holding.

Context is EVERYTHING.


This article originally published on Go here for more real life application of yoga philosophy

I wonder if the dry cleaner is open

For those of you just catching up, my family and I evacuated to Lodi, California last Sunday when the Northern California wildfires first struck in our hometown of Santa Rosa.

Seven days later and we are still here in Lodi, but packing up to go home to what is left of the town and surrounding communities.

Lodi is just 2 hours away, but here, you would never suspect that anything is amiss back at home. The skies here are blue, the air is fresh, and nothing is on fire.

Our little clan has much anxiety around going home for obvious reasons. What will it be like? When will it feel normal to live there again? How can we go to work if the kids aren’t in school and our nannies are still evacuated? How to we get the utilities turned back on? Do we really need a gas mask? These are all very valid questions and concerns. But what about the seemingly trivial ones?

My morning meditation was plagued with these. A list of questions an concerns harassed me today as I began to anticipate the return home. And they made me feel like a real shit head for thinking them. For example,

“I wonder if my dry cleaner burned down; I have those meetings next week and I really need those dresses.”

Will Amazon still deliver to my house? If not, when will they resume that service?

“I hope I don’t have to start using a different grocery story; it is a complete pain to learn where things are in other stores.”

This can’t be who I am, right? People have lost their lives, homes, and livelihoods, and I’m worried about my work wardrobe, two day shipping, and finding a new milk aisle.

Maybe it’s just too much to even comprehend from this far away. Hopefully, when I’m home and faced with the reality of what happened there, I can be the person who finds meaningful ways to contribute and rebuild.

This article originally published on

Truth on the Train

Sorrento, Italy – Today on the train to Pompeii, I heard a man from Southern Florida tell a Napoli local that it gets so hot where he is from that even the animals die from heat stroke.

As a matter of fact, a few years back, a black cat just up and keeled over on the hot pavement right in front of him. He went on to explain that he immediately submerged the heat afflicted animal in a nearby river where the cat was promptly revived enough to scratch up his bare arm somethin’ terrible.

Watching this man tell his bullshit story I could see that he believed every word was true. It was also clear that the train passenger he was telling it to didn’t speak english and didn’t likely care if the story was true or a complete fabrication.

But the story made me think about truth and its subjectivity.

It is entirely possible that the cat was just laying down in front of the man hoping for a scratch behind the ears and instead ended up a victim of near drowning at the hands of a South Floridian with a hero complex.

I’m on the Amalfi coast this week at a yoga retreat, so truth or Satya is top of mind for me. Yoga, asana and meditation, offer a path to seeing things as they truly are, without the layers of bullshit we as humans pile on. Witnessing and understanding things just as they are.

Maybe he really did save the cat, maybe it was just a grim misunderstanding. But getting to the truth is a life’s work and in the case of this man’s story, we will never know what exactly went down. So chalk this up as another of life’s great mysteries.

This article originally published on GroundingUp

Candied Cherry Tomatoes

For the first time in years, I didn’t have a summer tomato garden; we traveled a lot and were thinking about moving, and quite frankly, I just didn’t want one more thing to keep alive. Nevertheless, a volunteer tomato plant sprung up while I was busy neglecting the back yard and is, as I type this, pumping out cherry tomatoes at a record pace.

Cherry tomatoes are delicious, but they don’t do much for you in the tomato sauce and canning arenas. So, what is a person to do with literally, hundreds and hundreds of tiny tomatoes?

Candy them of course. I saw a recipe on for candied standard-sized tomatoes and wanted to see if it would work on their smaller cousins. My concern was that they wouldn’t dehydrate well because they are mostly all juice, but I revised the temperatures and cooking from the original recipe I saw from @eatliverun and they dehydrated perfectly.

Here is how I did it.


1 lb cherry tomatoes
1/4 c olive oil
1tsp salt
1 tbsp sugar


Combine all ingredients in a large bowl and toss or stir to coat the tomatoes well. 
Cover a baking sheet with aluminum foil (to save time on cleanup). Slice the tomatoes and spread them evenly on a baking sheet. Bake on 250F for 3 hours then reduce the heat to 170F for 2 hours or until they look chewy and dry. Note: this will burn, even at a low temperature. So keep an eye on them when you think they are getting close to finished. 
Store them in a sealed container in the refrigerator and use them in place of sun-dried tomatoes in recipes. We put them on everything.

This article originally published on

I gave up Chataranga and got my yoga practice back

For the past 7 years, power vinyasa has been my preferred and regular form of practice. So you can trust me when I tell you that power yogis are obsessed with Chataranga Dandasana.
For my non-yoga readers, Chataranga, also known as 4 limbed staff pose, is basically a yoga pushup. This pose is used to build core strength and stamina and features prominently in sun salutations. It is also used heavily as a transition pose throughout many vinyasa sequences.
Chataranga Dandasana, followed closely by arm balances, is the most workshopped asana in all of modern western yoga. Countless hours of discussion and demonstration have gone toward attainment of the perfect Iyengar Chataranga Dandasana. I’ll be the first to admit that I have never missed a Chataranga workshop.
And until recently, I completely subscribed to the idea that to be power yoga, a sequence must have Chataranga. Even after my orthopedic surgeon reviewed my MRI showing shoulder damage including bone spurs, tendinitis, and bursitis, from repetitive stress (i.e., too much chataranga) I kept at it. I thought that at some point the anti-inflammatory medications, all the icing, and the physical therapy would negate the harm I was causing with Chataranga. And with every practice, I was giving up other key asana because I was no longer able to do them while in excruciating pain.
Then one morning I awoke to find that my arm was too weak and painful to carry my little boy and I couldn’t raise my arm to hold the hairdryer.
And there it was. I could no longer ignore all that I was giving up to hold on to my notion of what a yoga practice should be. For fuck’s sake, I had given up the ability to raise my arms above my head so I could do 50 pushups every day. I had become so attached to the meaning I had assigned to Chataranga Dandasana that I had given up my ability to do 50% of the other poses in a power sequence. I had given up my practice for one asana.
It was time to let yoga cure my yoga. It was time to practice aparhigraha, or non-attachment. Time to let go of the idea that a perfect Chataranga was proof of a strong practice.
That day, I replaced Chataranga with a plank and never looked back. It’s three months later and for the first time since quitting Chataranga cold turkey, I can get my hands behind my back without pain. For the first time in more than a year, the entire power yoga sequence is accessible to me because I decided to surrender.


The article originally published on

Summer Is Over Fruit Galette

I know summer is officially over when the fruit in my kitchen starts to look pathetic.

Only at the end of summer, when we have binged on fresh fruit for 3 months, will we let bing cherries and peaches wither in the fruit bowl. It is this time of year that I rally the remaining troops and position them to fulfill their destiny as something edible rather than consign them to the compost bin.

Summer fruit’s last chance for redemption comes in the form of this fruit galette.

Fruit Galette Ingredients
1/2 of the Galette Dough (look down)
1 1/2 cups pathetic fruit, peeled
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey
1 tablespoon cold unsalted

Your first order of business is to make your galette dough, which is basically, just fancy pie crust. This recipe, calls for 1/2 of the recipe I provided above and will make 1 galette approximately 8 inches in diameter.

Galette Dough Ingredients
3 tablespoons sour cream
1/3 cup ice water
1 cup all-purpose flour
1/4 yellow cornmeal
1 teaspoons sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter


I make my dough in a food processor because I’m new school. It goes like this. 1) mix ice cold water and sour cream together and set aside 2) Put the dry ingredients into the bowl of your processor and give them a churn. 3) Drop the butter pieces in and pulse 8-10 times. 4) With the machine running drizzle the water and sour cream mixture in just until the dough forms moist curds. 5) wrap it in wax paper and put it in the refrigerator to chill for at least 2 hours.

While your dough is chilling, prepare your filling. The technical recipe for this calls for berries; however, I use whatever waining fruit we have on hand. In this instance, the fruit du jour was decrepit cherries and an emotionally damaged pear. I slice my fruit but you could also dice or chop, the idea is to get it small enough that it will cook in 30-35 minutes.
When your dough is finished chilling’, place it on a highly floured work surface and, to the best of your ability,  roll it into an 11-inch circle. I’m going to take this moment here to remind you that the grocery store sells pre-made and pre-rolled pie crusts. This galette dough can be frustrating to work with for newbies because it is basically just butter and some flour being held together by miracles. Anyway, spread your fruit on leaving about 2 inches all the way around for you to fold it over.
Fold your edges over. Tell your inner perfectionist to F-off because it’s supposed to look “rustic”. Wet the edges with a little bit of water and then sprinkle the top with sugar and drizzle with honey. Bake at 400 F for 30-35 minutes. I bake mine on a stone baking sheet, but any baking sheet will work.
You’ll know it’s finished when it’s golden and the fruit is well cooked.
 FYI, this recipe was modified from Baking with Julia: Savor the Joys of Baking with America’s Best Bakers because we are fancy here.

This article originally published on

Be stronger

You can count on me to completely lose my shit twice a year; once in September and once in January. I call it, taking a ride on the crazy train. I know I have arrived at Breakdown Station when every little thing starts to piss me off. When my perspective turns bitter because it seems there is always something more to do and it is all my responsibility. When my usually positive and sunny outlook goes dark.

I mention this now because it is nearly September and that means the Crazy Train is approaching the station.

The September freakout occurs when summer exhaustion meets a new school year and then combines with the fact that my company is about to enter the fourth quarter of our fiscal year and I’m not sure how I’ll accomplish all the goals I set for myself by 12/31/–. These three factors converge to create a complete derailment featuring anxiety induced frustration and rage.

The January derailment occurs when holiday exhaustion meets the second half of the school year and then combines with the fact that my company just entered the first quarter of our fiscal year and I only have 12 months to accomplish all the projects we scoped.

Looking at them now, September and January seem to be two very dangerous and obvious kinks in the the railroad track. However, for the first time since embarking on my career and becoming a parent, I see and understand this pattern. More and more, I see that keeping the trains running on time, for me, is about two things:

#1–Recognizing when I need to calm the fuck down

#2–Knowing what it takes to calm the fuck down

During practice this morning, my yoga teacher said

“Notice if every little thing is pissing you off; then get stronger.”–Anna McLawhorn, Three Dog Yoga

Granted, she said this within the context of Warrior 2 (Virabhadra) which we had been holding for what felt like 3 hours, and we were all a little pissed off. But I heard it within the context of my own life and my own mental state.

“Every little thing IS pissing me off and I DO need to get stronger.” I need to get my shit together and take back the things that make my life work, like yoga and writing and sleep. Those are always the first things to go when schedules fall apart and life gets hectic. I need to calm the fuck down. I need to get grounded. I need to stay on track.



This article originally published on


Quinoa-Farro Cherry Salad

The inspiration for this recipe came from a vegan cookbook called PLUM: Gratifying Vegan Dishes from Seattle’s Plum Bistro. I changed so much about the original recipe that it is no longer gluten, soy, or dairy-free–oops. It is, however, still a protein rich vegetarian salad that we use as a main course or side dish at our house.

1/2 cup Farro ( or pearled farro)
1/2 cup quinoa
1/4 chopped almonds
8 oz fresh cherries, pitted, quartered
1/4 small red onion
1 lime
1/4 fresh parsley
3 mint leaves

Here’s how to make it:

Quinoa and farro have very different cooking times. So, really, you should cook them separately according to their individual cooking instructions. However, I am lazy, so I use pearled farro, which cooks faster, and I soak it for an hour or so before I mix it with the rinsed quinoa and cook it together. That gets their cooking times closer. So make that major life decision and while your grains cook, take care of your chopping.
Pit and cut your cherries. Chop your other ingredients. Toast your almonds in a dry skillet for a few minutes to activate their flavor. Then let them cool before you use them. I go light on the red onion because it seems to stay with me for days, but feel free to increase the amount and use a finer dice. You do you.

Put it all together:
Fluff you grains and let them cook a bit before you put them together with your chopped ingredients. Then, toss it all together, season with salt and pepper, squeeze lemon juice liberally, and garnish with mint. We serve this over a bed of mixed greens, but it works on its own too.

This article originally published on

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GroundingUp is an affiliate partner of Manduka. Just so you know.