What I Ate- Kimchee Rice Bowl

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Simple, filling, and healthy- these essential qualities apply to my lunch today.

First, throw some brown rice in the rice cooker and forget about it for an hour. I used short grain brown rice because that is what I had, but next time I will use brown basmati.

When the rice is ready, start to steam some broccoli florets in a half-inch of filtered water, for 5 minutes or thereabouts. Chop up some cilantro, and if you like some green onions, radish, or leafy greens. Put it all in a bowl.

I like to keep a few different kinds of cultured vegetables on hand. Today I went for the spicy kimchi, but other options could be mixtures based on beets, carrots, krauts, or even tomato-based salsas. It’s up to you. You can make your own (instructions elsewhere on this blog) or purchase a variety of awesome krauts from the local health-food store or farmer’s market.

Top your bowl with at least a couple of tablespoons of your cultured veggies of choice. If you want some added fat, add a slice or two of ripe avocado, or a spinkle of sesame seeds.

Enjoy!

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The Transition to Plant-Based

Hello Everyone,

This post is to announce a new direction for Yogi Food. Henceforth, this page will be all about a plant-based vegan diet for yogis and athletes.

Yogi Food began as a response to multiple requests that I write a cookbook that I received while I was a chef at beautiful Purple Valley Yoga Retreat in Goa, India, where I went to practice Ashtanga yoga with several of the foremost teachers in the world. My role was to create and prepare delightful vegetarian buffets with a variety of colorful, healthful dishes, to satisfy groups of international yogis. My buffets included everything from soups to salads, main entrees, side dishes, and desserts. I preferred to cook vegan and gluten-free foods, as well as many raw and super-foods. The cookbook and blog Yogi Food contain many recipes that were big hits at the retreat, made from the basic ingredients that were readily available in India, and theoretically, almost anywhere. There were a number of sweets, baked goods, gourmet raw foods, and soy products….most of which will be more or less omitted from now on.

This new version of Yogi Food will focus specifically on a plant-based vegan lifestyle; that is, incorporating a High Carb Low Fat (HCLF), whole foods diet into a daily life which includes an active yoga practice, as well as other forms of athleticism, holistic well-being, and productivity.

Although I have explored and practiced multiple food philosophies, my complete and final long-term dedication to this kind of strict, ahimsa-inspired diet is somewhat recent. Therefore, this website will be an exploratory journey for me as well as for the reader.

I hope you enjoy my photography as well as the recipes, and may your plant-based vegan foods nourish you in wonderful, vital health.

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Best Ever Fat Bombs- Peppermint Raw Chocolate Cup 

I just made the most killer fat bomb. It only takes a few minutes to whip up. I used a tiny bit of maple syrup but I supposed it could be swapped out for Erythritol if required, to be keto-friendly,

CRUST:

2 Tbsp Almond flour 

Tbsp Coconut oil, soft

Tiny pinch Himalayan salt

FILLING:

3 Tbsp coconut oil, soft or melted

3 Tbsp raw cacao powder

2 tsp maple syrup 

3 drops essential oil of peppermint

OPTIONAL SUPERFOODS: maca, reishi, medicinal mushooms, vanilla bean, spirulina

DIRECTIONS:

Simply mix the ingredients for the crust together until well combined, then press into a small cup or mold, as you would a pie crust. Then in a separate bowl, mix together all ingredients for the fudge filling, and pour it into the crust. Refrigerate until firm and hardened. If it becomes quite solid, you may prefer to let it soften at room temperature for a few minutes before eating. Enjoy!

Raw cacao is one of the most antioxidant-rich superfoods known! It is rich in minerals including crucial magnesium, as well as mood-boosting natural compounds. Peppermint oil is a soothing digestive, and aromatherapeutically invigorating. Try adding some maca for balancing hormones and providing energy, or spirulina for an alkalizing detox.  Some powdered Klamath Lake algae would be amazing mixed into the fudge.

Of course all Yogi Food recipes are meant to be made with the highest quality organic ingredients. Raw, unrefined coconut oil is the best. Personally I am partial to Balinese raw cacao, but there are some awesome varities out there, such as Criollo from small farms in Ecuador. Just be sure to get the good stuff.

Beets and Basmati

   
 
1 medium beet

1 cup cooked basmati

Fresh herbs from the local farmers market, marjoram, thyme, and Rosemary

1 Tbsp extra virgin raw coconut oil

Pinch of Himalayan pink salt

How to Prepare:

Boil the whole beet for 20-25 minutes, and let cool before peeling. When cooked in this way, the skin will rub off easily with just your thumbs. Chop it up. 

Warm a cast iron skillet and add the coconut oil. Stir in the rice and chopped fresh herbs, and beets. Stir over medium-low heat until fragrant and warm. Serve with fresh citrus or pear. Enjoy!

  

Spring Workshops at People’s Co-op

GREEN SMOOTHIES AND SUPERFOOD SMOOTHIES -Sunday April 20, 2-5pm

Green Smoothie

Green Smoothie

Spring and summer are the perfect time to include light, cleansing, yet highly nutritive smoothies in our diets. This class will cover the basics of awesome smoothie-making, including how to incorporate fresh leafy greens and a variety of super foods like goji, maca, and cacao into deliciously satisfying, ridiculously healthy drinks. We’ll discuss the benefits of liquid nutrition in its myriad forms, and we’ll make (and enjoy) several different types of blended drinks, including low-glycemic, tonic herb elixirs made with healthy fats, and detoxifying smoothies made of raw fruits and greens.

Suggested donation $15, payable to the instructor at the event.

SUPERFOOD BLISSBALLS AND RAW SNACKS- Sunday May 18, 2-5pm

A variety of blissballs...super yum...

A variety of blissballs…super yum…

If you’ve tried some of the amazing raw treats available at the market and think you’d like to try your hand at making your own, this class is for you! We’ll explore the ingredients, tips, and techniques to making delicious, highly nutritious, portable, raw vegan snacks. Using nuts, seeds, dried fruits, coconut, and a variety of super foods such as algaes and medicinal mushrooms, we’ll make (and eat!) several different high-energy snacks, including sugar-free (and paleo!) options. We’ll discuss and demonstrate a variety of creative combinations, as truly the possibilities are endless!

Suggested donation $15, payable to the instructor at the event.

YOGI FOOD- Saturday June 14, 2-5pm

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Conscious eating is a crucial element in any dedicated yoga practice. Traditionally, a yogic diet is comprised of light, vegetarian, and “Sattvic” foods which nourish the body to support a physical asana practice, while calming to mind to aid in meditation. This class will discuss modern approaches to the traditional diet, favoring vegan and gluten-free adaptations over wheat and dairy, and incorporating cutting-edge nutritional knowledge with ancient, Ayurvedic wisdom. We will also talk about “The Yoga of Eating” and how to let the body’s intuition and innate wisdom guide our food choices.  We will prepare some modern versions of traditional Sattvic yogic foods including kichari and chapati, to be enjoyed during/after the class.

Suggested donation $15, payable to the instructor at the event.

F*ckushima Sux! Natural Ways to Protect Ourselves from Radiation

This post is going to be short and sweet, just a simple list of things that can help us protect ourselves against the toxic radiation to which we are exposed. It’s recommended to consume these things regularly. In fact, the items listed here can healthfully comprise a person’s entire diet!

Clay- zeolites and other clays such as bentonite- flush with lots of spring/filtered water

Fulvic acid and ionic minerals

Sweating- saunas, sweat lodge, exercise, yoga

Miso

Apples, lemons, berries, fruits rich in pectin

Brown Rice

Sea Vegetables from uncontaminated areas and tested to assure purity- kelp, dulse (Ireland), arame, hijiki

Algaes – chlorella, spirulina

Wheatgrass, barley grass

Sprouts, especially broccoli

Bee Pollen

Rosemary

Green tea and black tea

Beets

Pumpkin and winter squash

Leafy greens including parsley, cilantro, spinach, kale, chard

Garlic, ginger, and onions

Cruciferous vegetables such as cabbage, kale, and broccoli

Coconut oil

spirulina and spring water

spirulina and spring water

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fresh lemon and turmeric root

raw greens and seeds

raw greens and seeds, tahini sauce made with miso, garlic, ginger, and lemon

green juice and wheatgrass

green juice and wheatgrass

greens with sprouts, dulse, hijiki, and turmeric

greens with sprouts, dulse, hijiki, and turmeric

energy balls made with chlorella, spiraling, goji berries, and bee pollen

energy balls made with chlorella, spirulina, goji berries, and bee pollen

and a little raw dark chocolate made with coconut oil= gotta keep the spirits up!

and a little raw dark chocolate made with coconut oil= gotta keep the spirits up!

Winter Workshops at People’s Coop!

GLUTEN-FREE AND VEGAN BAKING

JANUARY 26 2-5PM

For any number of reasons, many people today choose to abstain from consuming animal products and grains which contain gluten. But that doesn’t mean we can’t enjoy delicious, satisfying baked goods! This class will show you tips, tricks, and techniques for baking successful cakes, cookies, breads, pies, and other treats, using a variety of healthy alternatives to dairy, eggs, and wheat.

Now you can have your cake and eat it too!

almond amaranth cake with raw chocolate ganache

almond amaranth cake with raw chocolate ganache

matcha cake 016

matcha tea cake with coconut creme icing

$15 suggested donation, payable to the instructor at the event.

THE PRIMAL VEGETARIAN- ADAPTING PALEO PRINCIPLES TO VEGETARIAN AND VEGAN DIETS

SATURDAY,  FEBRUARY 22, 2-5PM

Perhaps you’ve heard great things about the Paleo diet but are reluctant to eat meat. This class will discuss ways to benefit from and incorporate Paleo principles into even the strictest vegan diet. To demonstrate, we’ll prepare (and eat!) some simple vegan dishes (including dessert!), substituting Paleo-friendly whole foods for potentially inflammatory grains, legumes, and processed modern foodstuffs. You can enjoy ultimate well-being from eating a tasty ancestral diet without compromising your principles or preferences!

$15 suggested donation, payable to the instructor at the event.

 

sprouted almond pesto with leafy greens

sprouted almond pesto with leafy greens

FERMENTING AT HOME- KOMBUCHA, KEFIR, AND KVASS

SUNDAY, MARCH 23, 2-5PM

Culturing foods at home is easy, affordable, and fun! As Hippocrates said, “All health begins in the gut,” and probiotic foods are crucial to establishing and maintaining the healthy gut flora necessary for strong digestion and immunity.

In this class we’ll learn the basics of making your own kombucha for just pennies per serving, as well as both dairy and coconut kefir- a probiotic beverage revered through the ages for its health-promoting properties. We’ll also make an exotic, yet simple, vegetable kvass, a probiotic-rich and deliciously refreshing drink that can be enjoyed every day. Including these cultured foods in your diet can contribute to a whole new level of vibrant health!

$15 suggested donation, payable to the instructor at the event.