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I love food of all varieties and feel it is important to healthy living. I feel you should find a balance with your food as in your yoga practice, so there will be some not-so-healthy recipes on this page also. Here are the recipes for dishes served at special events at the studio. Enjoy.
Great Granola Bars
The Great Granola Bars recipe was originally made with the Natural Ovens brand Great Granola, however, Natural Ovens no longer makes Great Granola. So over the years I have had to source new granola to use in the recipe, I currently use Heartland brand. You could certainly use other brands, but I've found this is the closest to the original recipe.
1- 22 oz. box Granola (Heartland brand, you'll need 1 1/2 boxes)
1/2 c. walnut pieces
3 c. Rice Krispies
2/3 c. 70% dark chocolate Girardelli Chocolate chips
(combine first 4 ingredients in a large bowl)
1 1/2 c. natural peanut butter
1 to 1 1/2 c. brown rice syrup (by Lundberg Family Farms)
1/2 c. honey
Mix together, then mix in the dry ingredients from above. Press into a greased cake pan. Refrigerate until just firm, then cut into bars and refrigerate until hard.
Makes 2 dozen
Avocado Chimichurri Bruschetta
Cubes of avocado are folded into chimichurri-an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil-to create a Latin variation of bruschetta, a classic Italian starter.
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (1 Tbs.)
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
6 1/2 inch thick slices whole-grain or ciabatta bread, toasted
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.
Vegetarian Times September 2008 p. 84
Dairy Free Double Chocolate Chunk Cookies
1/2 oz unsweetened baking chocolate
2 tbsp olive or canola oil
1 large egg
1 tsp vanilla
1/2 cup unbleached flour
1/4 cup whole-wheat pastry flour
3/4 cup light brown sugar
1/4 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sweetened dark-chocolate chunks
Heat oven to 350. In a double boiler over medium heat, combine baking chocolate and oil. Heat, stirring, until chocolate melts and mixture is smooth. Let cool to room temperature. Whisk in egg and vanilla.
In a bowl, whisk together flours, brown sugar, cocoa, baking soda, and salt. Stir in the chocolate mixture. It will be stiff, so use your hands to knead it all together. Mix in the chocolate chunks.
Divide dough into 14 pieces and roll into balls. Place 3 inches apart on 2 parchment paper-lined baking sheets. Dampen hands with water and gently flatten the balls to 3/4 inch thick.
Bake cookies for 5 minutes. Reverse the position of the baking sheets and bake until cookies are slightly puffed and darker aroumd the edges, 5 minutes. Cool on sheets, 5 minutes. Transfer to racks to cool completely.
1 frozen banana, halved
Juice of 1 orange
6 ounces coconut or almond milk
few drops vanilla extract
1 Tbsp. flaxseed oil or half an avocado, pitted and scooped from the peel
Handful frozen peaches
1-inch piece of peeled fresh ginger, diced
Blend and add water to reach your desired consistency.