This blog offers vegetarian and vegan recipes for a healthy lifestyle. The recipes on this blog are designed to support a healthy yoga practice. They are also great for anyone interested in exploring a plant-based diet.
A yoga diet is theoretically entirely plant-based and built around vegetables, fruits, nuts, seeds, and grains. Knowing how to mix and match these ingredients to achieve proper nutrition and still enjoy what you are eating is the trick. That’s where the recipe section of this blog helps. So, be sure to check it out and leave your comments and reviews when you try the recipes.
You might think that I am about to hand you a recipe for a bowl of black beans, but I’m not. I’m here to do a couple of things:
try out some black chickpeas I got for Christmas (long story)
hack the way we all cook beans (unless you are from India, then I’m pretty sure this is just how you cook beans, but anyway…)
show you how we make chana masala at this house
I can’t properly credit this recipe because I have compiled ingredients and techniques from various places over the years and I’m way too lazy to list them all here; just know that it came from somewhere other than me.
1.5 cups dried chickpeas (we used black chickpeas for fun)
1 tsp baking soda
2 black tea bags
oil as needed
1 cup thinly sliced onions
1 tsp fresh ginger
1 tsp garlic
1/2 cup chopped tomatoes
1/2 cup potatoes
1 green chili
1 1/4 tsp garam masala
1/2 tsp chili powder
1/8 tsp turmeric
1-2 cups vegetable broth
I started making this recipe last Saturday with the obvious intention of serving it for dinner. However, just as I was wrapping up the photoshoot for the rainbow chard, the stomach flu struck. It had already taken down 50% of the family, but for some reason, I thought I was safe (it’s called aspirational thinking).
So, here we are, a week later and I am just now coming around to the idea that I might want to eat again someday. And because I have a strong completion instinct, I’ll be trying to make it through this recipe review–again.
If you were one of those people who made a New Year’s Resolution to eat healthier, then this is a recipe for you. If you were one of those people who did not make a resolution to eat healthier, this recipe is also for you.
Overall, this is an excellent cookbook, but I have to mention that Molly gets a little carried away with the detail she provides in her instructions. She can turn a very simple recipe into a 3-page affair, which is probably great if you have literally NEVER been in a kitchen before but if that is the case, you aren’t working from this cookbook anyway.
So, I have saved you a ton of time by replacing words with pictures. Here is the recipe:
1 cup quinoa
3/4 tsp fine sea salt
Four 4-oz tilapia fillets
3 tbsp butter
1 shallot, minced
1 bunch rainbow chard, stems and leaves separated and chopped
1 tbsp vegetable oil
2 lemons, cut into wedges
Freshly ground pepper
For our first real meal post-stomach flu, it was good, but I might not select fish for that next time. This meal could also benefit from another grain as a side dish, say a rice pilaf or couscous. Or roasted baby potatoes would be good too now that I think about it.
Our shrunken stomachs limited how much we could eat so we have leftover tilapia. We’ll be having fish tacos for dinner tonight; I think our stomachs can handle it.
These Barley-stuffed peppers from ThugKitchen have become a staple at our house. I have wanted to get them up on the blog for a while. So here you go.
A note about this recipe: In our humble opinion, it needs cheese. So, we add 1/4 cup of shredded parmesan to the actual stuffing mix and then we sprinkle shaved parmesan as a garnish. Obviously, doing this makes the recipe “non-vegan” but we are cool with that.
2 tablespoons sherry vinegar or red wine vinegar
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 bell peppers, whatever color you find cool
1 1/2 cups cooked kidney or white beans
1/4 cups chopped fresh parsley
1–In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
2–While the barley is simmering, heat your oven to 375° F. Cut the tops off the bell peppers and scrape out the seeds. Place them in an oiled pie place or loaf pan, something where their asses won’t be sliding around once they’re stuffed.
3–When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no fucking problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes after coming out of the oven, ’cause those fuckers are hot. Top with the parsley and serve.
Thanks to ThugKithen for the recipe. We didn’t technically ask them for permission to publish their recipe, but those assholes can just fucking get over it.
This article originally published on www.groundingup.com.
I admit that fake news circulating on social media made me question everything I thought I knew about pumpkin pie; one of my top 5 favorite foods. Could it be that I had gone my whole life without having a “real” pumpkin pie? Had I been duped by canned pumpkin puree?
Obviously, I was going to have to make a pie from scratch from fresh pumpkins to convince myself I hadn’t missed something critical. And now that that is out of the way, I can check it off of my culinary bucket list and go back to using canned “pumpkin”, thank God.
I’m finally getting around to writing up our most requested recipe. This is a recipe for Pistachio Pesto Pasta otherwise known simply as “Green Pasta” at our house. I can’t claim this recipe as my own because my husband tore it out of Bicycle Magazine sometime last year and asked that we try to make it. We did, and now it is a staple in our menu rotation at home.
Here is the link to the article if you want to read about how awesome pistachios are as an energy source or if you like to read about bikes and people who ride them. Otherwise, follow the instructions below.
Pistachio Pesto Pasta Recipe
1 cup salted, shelled pistachios
2 cups spinach
1/2 cup basil leaves
1/2 cup grated parmesan cheese
zest and juice of one lemon
1/4 teaspoon pepper
1/4 cup olive oil
kosher salt to taste
4 large wraps
*This is like peanut butter but made out of sesame seeds. It will be near the nut butters or falafel mix at the store
**Two 15-ounce cans if you aren’t simmering that shit yourself
1–To make the dressing, mix all that shit together a small glass until it is smooth and creamy. Set it in the fridge.
2–Now get the chickpeas going. Heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You’ll see what the fuck we mean. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are looking right, pour the lemon juice mixture over them and stir. Let that shit evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.
3–Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that shit up.
I like butter, a lot. So when I heard I could make butter healthier and still keep the deliciousness, I was pretty sure I was being punk’d. And off I went to the test kitchen (aka my kitchen).
Ghee is not a secret if you are a yogi or a cross fitter or desperately lactose intolerant; it has been around for thousands of years. But if, like me, you are a native midwesterner who was raised on a daily three squares of meat and dairy, than ghee is a bit of a mystery to you.
Here is the deal, ghee is similar to clarified butter (like for crab legs). It is butter from grass fed-and also sacred-cows that has been cooked to remove the milk solids (lactose, whey, and casein) and the water. Ghee originated in India and is still commonly used in South Asian, Iranian and Arabic cuisines, Ayurvedic medicine, and religious rituals.
Nutritionally, ghee is a more concentrated source of fat than butter since the moisture and the milk solids are removed during its preparation. One tablespoon of ghee has 13 g of fat and 117 calories versus butter, which has 11 g fat and 100 calories per tablespoon.
Why ghee in your kitchen?
Ghee has a higher smoke point than many other “healthy” oils so it is good for frying and sautéing.
It doesn’t need to be refrigerated and has a shelf life of up to 3 months.
It can replace butter for those who are lactose intolerant because the milk solids have been removed.
Why ghee in your body?
It is high in butyrate which is a short-chain fatty acid essential to the colon and the intestinal ecosystem.
Ghee can reduce inflammation when applied to the skin and is used to treat burns in auyrvedic medicine. It can also be used as a skin moisturizer.
This oil is rich in fat soluable vitamins A, D, E, and K.
There are some studies that show this delicious oil may reduce the risks of cancer, lower your cholesterol and support weight loss. But let’s not go crazy here. Keep in mind that it is butter, not magic, and still contains the saturated fats that should be kept to a minimum.
You can buy ghee at most well stocked grocery stores, but I suggest making your own because:
it is easy
if you are thinking about ghee, you have already gone all-in on the health food thing, so you might as well take it to an extremely unnecessary level. That’s how we like to do it around here.
Yesterday, we hit the Berkley Bowl, a famous independent grocery mecca in Berkley, CA. This grocery specializes in offering a huge variety of organic and natural products. The produce section alone is mind-blowing. But we spent our time in the bulk food bins on this trip.
These beautiful Orca (aka Calypso) Beans caught my attention; so we brought them home to see what we could do with them and how they would compare to our standard black beans.
BLACK BEANS–1 Cup Cooked
ORCA BEANS–1 Cup Cooked
Clearly, the ORCA beans dominate when it comes to fiber and protein, but that’s not where it ends. These beautiful beans cook twice as fast as black beans and don’t require any overnight soaking. But how do they taste and how do we serve them?
Recipe: Simple Orca Bean Bowl
2 cups of dried orca (calypso) beans
5 cups of water
1 teaspoon of salt
3 teaspoon olive oil
1 cube Knorr Vegetable Bullion
1 cup onion
3 cloves of minced garlic
1/4 cup fresh basil
1/4 cup fresh parsley
salt and pepper to taste
1–Rinse beans and remove any rocks or other strange items that may be lurking. Boil them with 4 cups of water for 1 hour with a teaspoon of salt and 1 teaspoon of the olive oil.
2–While the beans boil and in a large pot, add 2 teaspoons of olive oil, onion, garlic, basil, and parsley. Sauté that for 3 minutes or until the onions become translucent.
3–When the beans are finished boiling, rinse them and add them to your sauté pot with 1 cup of water (or more if you like your beans soupy) and the cube of vegetable bullion (hint: dice up the bullion cube before you toss it in so that it dissolves faster). Simmer for 20 minutes, stirring occasionally so the beans don’t stick to the bottom of your pot.
We like to keep granola on hand, not because we eat it for breakfast, but because it is a great snack and a way to quiet down our sweet tooth without feeling guilty later. So when we came across this granola while cooking our way through the ThugKitchen Cookbook, obviously, we had to try it.
And because this is our little corner of the Internet, we are going to give you our opinion about it, which is that it is way too sweet. Everything else about the recipe is fantastic; but when we make it next time, we will reduce the maple syrup a bit, up the salt, or get crazy and do both.
3 cups rolled oats
1/2 cup sunflower seeds*
1/2 cup almonds*
1/4 uncooked millet**
1/2 cup maple syrup***
1/3 cup olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dried cranberries (optional)****
* Basically, 1 cup of whatever nuts you prefer.
**No millet? Fuck it, just add more oats.
***Legit syrup can get kinda fucking expensive. But so can granola. Save up for the good shit.
****Or use any dried fruit you like.
1 Heat your oven to 300°F. Line a rimmed baking sheet with some parchment paper.
2 Mix together the oats, seeds, nuts, and milled in a large bowl
3 In a medium glass bowl, stir together the maple syrup, oil, and vanilla. Pour this all over the oat mixture and stir that shit around until everything looks coated. Add the cinnamon and the salt and stir.
4 Pour all of this evenly over the baking sheet and stick it in the oven for 40 minutes. Stir it every 10 minutes so that it cooks evenly. You’ll know this shit is done when everything looks kinda toasted and the oaks feel crispy instead of damp. Stir in the dried fruit now if you’re using any. Let that all cool on the baking sheet and then store it in an airtight container for up to 2 weeks.
5 Want to mix it up? Try these nut and fruit combos; almonds and chopped, dried apricots or strawberries; walnuts and dried pears or figs; pecans and dried cherries; peanuts and dried apples or bananas. Just use whateverthefuck sounds good to you.
Thanks to ThugKitchen for the recipe. We didn’t technically ask them for permission to publish their recipe, but those assholes can just fucking get over it.