agave ajwain seed almond almond flour almond meal arame arugula asparagus autumn cooking baby greens bananas beet greens black sesame black-eyed peas blueberries breakfast brown basmati brown rice syrup brownies brussel sprouts brussels sprouts burgers butternut squash cacao butter cacao nibs cardamom cashews cast iron cauliflower chia Chicago chipotle chives chocolate cipollini onion Claire Mark coconut coconut flour coconut milk coconut palm sugar coconut sugar cookbook corn chowder cranberry crumble crystallized ginger cucumber daikon dango dark miso delicata delicata squash donburi Door to Door Organics edamame eggplant Ezekiel farinata fava fava beans figs fire roasted tomatoes flax forbidden rice fresh figs fresh herbs frosting garam masala garbanzo bean flour garlic gluten-free goji gomashio granola green beans green-powder hato mugi heirloom tomato hemp herbes de provence hijiki holiday cooking honey honey mustard Japanese Japanese eggplant japanese sweet potato Jennifer Lynne Le Vine kabocha squash kale kid approved leeks lemon lentils lime salt maca macadamia nut macrobiotic cookie maitake maple sugar maple syrup matcha miso miso pesto molasses mushrooms mustard seed okara orange zest pancakes parsley peaches peanut butter peas pepitas persimmon pistachio pizza puffed millet purple basil purple cauliflower quinoa rainbow chard raspberry raw cashews roasted garlic roasted tomatoes sage satsuma satsumaimo seasonal semolina sesame seeds shiso soba spelt spinach sugar snap peas sun foods superfood green powder sweet potato sweet potatoes tempeh turmeric ume plum vinegar umeboshi vegan vegan curry vegan gingersnap vegan Indian vegan Indian food vegan pizza vegan scone winter yogaview yum universe ×


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!

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May 8, 2014

Sesame Kale Macrobiotic Bowl

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
March 11, 2014

Tempeh Ragu

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

Sesame kale macro bowl2 2
Tempeh ragu 2