Just in time for Thanksgiving…a new favorite fall recipe! I’ve been wanting to create the perfect warm breakfast to replace my summer smoothies, and it’s taken me quite a few trials to perfect. But in the meantime I discovered an amazing thing…this recipe is a fantastic dessert too! And really healthy, unless you put it in buttery ginger snap tartlet shells, that is. READ MORE
I love my hot matcha lattes, so so much. Even in this steamy August weather. There is no day too hot for my latte. But there are those times when I want a little boost after practice, and a cool creamy treat seems like just the thing. This simple soft serve (aka smoothie you eat with a spoon) hits the spot without sending me on a coffee bender and subsequent crash. And it makes the dog days of summer just a little more bearable. All hail matcha and frozen bananas!
I used a protein powder I happened to have around, but I don’t have a favorite. Protein powders are so personal. Just choose one you like, sub for straight hemp powder (which is gritty, but very simple with no artificial flavors or stevia) or even sub for a couple of tablespoons of nut butter.
If you prefer a creamy treat that’s not quite as frosty (Ayurveda types I’m looking at you) take out the ice and add avocado to taste. In fact, you can add avocado even if you do use ice, for a thicker texture.
If you prefer a sweeter treat, one juicy medjool date will do the trick, or a teaspoon or two of honey or maple syrup.
My life is all rainbows and unicorns. That’s right, every morning I wake up and little birds help me put on my yoga clothes. I meditate calmly with no monkey mind for a full hour, after which I drink pure lemon water from the stream before getting on my mat for a focused, intense yoga practice on my own. After that the day flows easily with the perfect healthy food, all of which I make myself. Abundant clients throw themselves at me willy nilly. I easily handle all personal interactions. If there is the rare time of stress, I handle it with equanimity, without being overly reactive. I NEVER go crazy and do something self destructive. I am totally at peace, regardless of what life throws at me.
Yeah, and if you believe that I have some ocean-front property in the Everglades you might like.
No, the truth is I am a work in progress, just like everyone else. And despite the beautiful veggie/smoothie/raw dessert shots I splash all over IG, I also eat out too often, just to get out of the house when being a solo-preneur makes me feel trapped. I am also more reactive than I’d like. In face, yesterday I was upset by a personal interaction and totally lost my cool, ate all my travel snacks in a row and then ended up beating myself up for an hour or two. But because of so much yoga practice and work on myself, these times are rarer and rarer. I have more ‘wins’, more grace and calm breathing through crisis as time goes on.
I think it’s easy in this digital world to see only one side of things. I have FOMO too by the way! SO much. I should definitely quit Facebook. Yeah, right. That’s gonna happen.
Even though I try to show some of the messiness and talk about the ‘hard parts’ of life too, I’m not sure it completely hits home. And it’s important to show the struggle. After all, how can someone help you out of the ditch if they haven’t experienced what it’s like to be stuck down there themselves?
Understand this: whatever emotional eating issue, body image crisis, lack of motivation, beating yourself up, perfectionist, pendulum swinging thing you are going through, I have been there. More than once. And after so many years of slogging around at the bottom of that ditch, I know how to help you climb out of it.
That doesn’t mean life will be all rainbows and unicorns and kale salads. Though today was a great day of meditation, yoga, healthy food, productivity and calm mind, tomorrow I may wake up, check facebook from my bed and haul off to the diner for a stack of pancakes slathered in syrup while stewing over all my faults. I really hope I don’t, but if I do, I won’t whip myself erotically after the fact. I will walk around the block, drink a green juice (or maybe a great glass of red wine) and get over it.
This is balance. Just like some of those crazy yoga inversions, it is not a static spot. You don’t land there and say “ah, balance, there you are.” And just stay stock still. You have to make constant micro-adjustments to stay there.
Can you get down with that? Then let’s get there! My 90-day bespoke program is designed to help you tune into your own needs, joys, likes and dislikes and tune up the vibration to help you find that place of balance that is delectable and sustainable for you.
With love, lemon water and (raw) chocolate covered cookies.
If you’ve been anywhere near instagram lately, or have read the menus at your local coffee and tea shops, you may have noticed a craze for a bright green tea called Matcha. It is everywhere suddenly! Even my favorite little local coffee shop is offering a matcha latte. And, it’s a pretty healthy craze. Matcha is loaded with antioxidants, even more than ‘regular’ brewed green tea, due to the fact that you drink the whole ground leaf rather than just brewing the leaves and tossing them.
I love matcha as a supplement to my daily routine, but every now and then I’ll go a little further and trade in my beloved coffee for a matcha only month. When I recently did that and started posting pictures of my yummy drinks, I got a lot of comments from people who want to love it, but just don’t.
Well, in all honesty, you don’t have to drink it! Coffee has antioxidants too…and hey, I drink coffee most of the time. If you can handle the super charged feeling of drinking coffee, and it’s your love, go for it. Brightly colored fruits and vegetables have antioxidants too. Red wine… No one superfood can ‘fix’ your health. But, if you really want to drink matcha and are unsure what to do with it, I have a few tips and a recipe that may make you a believer.
If you’re new to matcha and it’s too grassy/bitter/pungent for you, try ceremonial grade. People will try to sell you on the culinary variety if you’re making a latte out of it, but I find culinary matchas rather bitter, and often muddy tasting (and kind of a muddy green color too, as opposed to bright green like fresh spring peas). I like the smoothness and sweet quality of the higher grade. There are many ceremonial matchas that are affordable. Just do some experimenting until you find what you like. Here’s a link to the best matcha guide of all time, you’re sure to find something here.
Make a latte. Yes, it is more traditional to drink it straight up, but tradition isn’t everything. It will be just as good for you in a creamy treat-like latte that you actually want to drink. Though there is some evidence to suggest that pairing matcha with dairy products negates the antioxidant effect, so go for nut milks or coconut milk.
Make it into dessert. Got a favorite vegan vanilla ice cream/smoothie/chia pudding/raw tart recipe? Add a little matcha and turn up the flavor and health benefits.
And finally, here is my favorite matcha latte recipe. To enjoy it hot, use hot water. To enjoy it cold, use cold water and pour it over ice. Like it creamier? Add more coconut oil or cashews. Like it stronger? Add more matcha. Like it sweeter? Add more honey. Or less if you go for that slightly bitter quality.You can’t ruin it. And it’s much faster than brewing coffee.
Yesterday I ate pound cake for breakfast. Oh, and pasta for dinner. I’m not talking about a vegan, gluten-free, grain-free version of these items, I’m not remorseful, rebellious or boastful. I’m not trying to sell you on a recipe. It’s just what happened. READ MORE
There’s a little something causing a stir over on Instagram lately. Actually, it may not be causing a stir so much as it’s causing some drooling. It’s a chocolate coconut pudding pic from my breakfast the other day and yeah, I was totally a tease. I put it up there and left it there with no way for you to make it. Bad lady. READ MORE
Hi folks and happy moon day, otherwise known as a day ashtangis may sleep till (gasp!) 6 or 7!
On mornings like this, moon days and Saturdays, I sometimes find myself weirdly relaxed, or alternately at loose ends (like, what in the world am I still doing in my pajamas at 7 am?!) or crazy hungry. It’s like my belly knows we don’t have to power up for a practice first and demands feeding, pronto like.
On one of these mornings I found myself dreaming of peanut butter. Not almond butter or sunflower butter or calcium rich tahini, but peanut butter. And I wondered why you never see a peanut butter chia pudding. I mean, really, have you seen one? It’s always goji or strawberry or chocolate spirulina or some crazy thing. My go-to has always been simple vanilla with cardamom and/or cinnamon. But this week I wanted something slightly more decadent. And while I was at it, I thought, if PB, then why not PB and J?
Yes, I went there. And I’m so glad I did. I think It’s going to inspire a long list of chia parfaits. Actually, vanilla layered with the berry might be even better (how about vanilla layered with blueberry? Or cherry? OMG). I think Chocolate layered with the peanut butter would be awesome. And how about coffee? Like your morning brew and breakfast all in one go. Oh man, I’m getting hungry right now.
To be clear, I didn’t use real jam. I wanted these to be somewhat healthy. I merely made strawberry flavored milk to create my chia pudding, which, in combination with the peanut butter, give the PB & J effect. But you could use some jam as a topping or layer if you like.
And, just as a reminder, chia seeds are amazing health promoters. Their mucilaginous properties make them great for gut healing, while the high fiber content keeps you full. With protein, calcium and omega 3s, they’re teeny tiny little health powerhouses. And adding nuts and seeds, plus fruits and other super foods makes this a pudding fit for a super hero.
I made a big batch of these parfaits one Saturday morning and enjoyed them for a few days, with friends. So they’ll last. Make some on a day off then take them to go for those faster paced days. I know you might buy those chia pods or the like when you’re on the go. But chia pudding is simple to make. I know you can do it. And, those tiny little pods are not nearly enough to satisfy my breakfast hunger. Admit it, you eat two as well…
Anyway, I loved these for their beauty and their decadent flavor. One day I even ate mine drizzled with extra homemade nut milk. This is what my grandfather always did with his tapioca pudding and it’s perfectly indulgent.
You can, of course, eat just one flavor at a time. But I ask you, why????
Hi folks and happy happy summery day! I come to you today with something I’ve meant to post for over a week. Sometimes I am just not good at settling for ‘good enough’ instead of reaching for perfect, at least when it comes to my writing. So, here it is and I hope you like it, even if it doesn’t help with your Memorial Day barbecue. READ MORE
I come to you with just a recipe today. No deep thoughts. Well, maybe only deep, dark chocolate ones.
Let me back up. When your teacher asks you to do something, you do it, right? Fortunately, I like what was asked of me recently. I was asked to make breakfast treats for the hungry yogis at AYNY, a pretty fun and rewarding task. I mostly try to make the treats healthy. Indulgently healthy perhaps, but still healthy. Drool-worthy, but still healthy. Rich and satisfying, but…you get the idea.
I feel like I’m leaping off a bridge.
Today I had this piece published on Elephant Journal. I meant to get it up and out there for NEDA (National Eating Disorders Awareness) week. I meant to start the conversation long ago. I meant to do a lot of things. But I hesitated. Putting this out there in the world scares the sh*t out of me a little. After all, this is A Life Delectable. Aren’t we supposed to be talking about rainbows and unicorns and magical brownies that are both delicious and good for you in a world where no one ever feels fat? READ MORE