The kitchen is the heart of our dwelling spaces and our yoga practices can take root in the very preparation of a meal. The following offerings of recipes are from my heart to yours and I hope you enjoy them in the best of health.
It has been my aim to create recipes inspired by seasonal foods with omission of dairy, meat, eggs and refined sweeteners. This is not based on a judgement of those ingredients, but simply a reflection of my personal interests and abilities.
Cooking has always been a part of my life and was my first exposure to the heart of yoga. The kitchen was a gathering place and a space to be nourished. My Italian mother and grandparents extensively gardened and delighted in the process of taking something from it’s purist form and shifting it to bring out it’s best qualities was a daily ritual.
I offer my deepest gratitude to my family for exposing me to the passion and integrity of whole foods cooking in this collection of recipes. As my Mom would say, Mangia!
This tastes like Greece in your mouth. The roasted garlic off-set by the sweet and tart lemon are perfect with creamy greens.
kale roasted garlic lemon parsley
What's the difference between a salsa, a relish or a sauce? Let's not get to technical. This recipe could apply in a lot of different circumstances on the plate. Basically I had an abundance of cucumbers, kale and peaches (because how can you NOT at this stage of summer) and needed to do something quick!
kale peaches cucumber lime salt
Here's a Native Foods knock-off for all you fast food lovers who also love easy and at home. The cafe sounds so great: vegan, healthy, and to your table in 8 minutes. But is it actually healthy?
kale tempeh gomashio
Kale makes it's way into most things in my kitchen. Currently Whole Foods is claiming collards are the new kale but I am a loyal cooked kale fan so here's yet another easy 1-2-3 recipe to get it in your rotation. To be technical, a ragu is a meat based dish served over pasta. This is a vegetarian spin on a family favorite.
kale tempeh fire roasted tomatoes
Get grounded this autumn by tasting the roots and grains native to Asia. Hato mugi, shiitake and daikon radishes team up with some healthy favorites like kale and garlic to reinvent the macrobiotic palate.
kale hato mugi daikon
After months of popping the sweetest little tomatoes off the vine we are amazed to still have such an abundance. This vegan grain salad is a reflection of my earnest attempts to get these tomatoes eaten in another creative way. Truly, we've been popping them like grapes but it was time to dress them up rather than cook them down in a frittata. Take advantage of the last remaining weeks of fresh tomatoes and basil coupled with the heartiness of a cooler crop like lacinato kale. Sunsugar are an heirloom variety well suited for urban gardening. Don't fret if you can't find them, just swap it with another fave.
vegan heirloom tomato miso pesto kale umeboshi
squash, sweet potato, kale, celery, onion, mushroom, garlic, olive oil, thyme, bay leaf, chipotle, almond milk, olive salsa, sea salt & pepper
kale delicata corn chowder chipotle
This dish is homey,comforting and easy to make. Try it on a Sunday night and have a few leftovers for great leftover lunches.
kale Ezekiel sweet potato herbes de provence
Sea vegetables are high in iron and a great addition to a salad where the dressing compliments their inherent coastal flavor. Try arame in this summer salad and you might not even know you are eating seaweed but you still get to absorb all their healthful benefits.
kale arame shiso