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 broccoli brown basmati brown rice syrup brownies brussel sprouts brussels sprouts burgers butternut squash cabbage 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 maki maple sugar maple syrup matcha mellow miso mint mint leaves miso miso pesto molasses mushrooms mustard seed nori nutritional yeast oatmeal oats okara olive oil cookie orange zest pancakes parsley peaches peanut butter peas pepitas persimmon pistachio pizza puffed millet purple basil purple cauliflower quinoa radish rainbow chard raspberry raw cashews roasted garlic roasted tomatoes sage satsuma satsumaimo seasonal semolina sesame seeds shiso slaw soba spelt spinach sugar snap peas sun dried tomatoes sun foods superfood green powder sweet potato sweet potatoes tempeh turmeric ume plum vinegar umeboshi umeboshi vinegar vegan vegan cookies vegan curry vegan gingersnap vegan Indian vegan Indian food vegan pancakes vegan pizza vegan scone vegan sushi watermelon radish 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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December 16, 2013

Chocolate Bundt

Vegan cake is hard to get right. This cake is deceivingly delicious. Happy Birthday to my Dad and Todd, who are some serious chocolate cake eating people!

vegan frosting chocolate
October 2013

Pumpkin Puffed Millet Granola

Homemade granola is a cinch to make. Highlighted here is a superfood blend of hemp seeds, raw pepitas and flax seeds with extra cinnamon pumpkin spice. Enjoy by the handful, over Greek yogurt or your favorite vegan version, add some crunch to your coconut ice cream or even over chopped bananas. It's a hit in our home with our toddler. Since some of the chunks are big depending on the size of your layering when you bake them, you might get some nugget sized ones perfect for little hands.

vegan flax pepitas hemp maple syrup
September 2013

Sunsugar Tomato and Kale Barely Salad

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
August 2013

Peach Pistachio Crumble

August is stone fruit season in the Midwest and we've been finding ways to enjoy our Michigan peaches. Of course, any crumble goes well with a dollop of vanilla bean ice cream/coconut cream so feel free to smatter your crumble with extra goodies.

vegan peaches maple sugar pistachio crumble

Quinoa porridge
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Chocolate cake reprise
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Pumpkin puffed millet granola
Sunsugar and barley with miso pesto
Peach pistachio crumble
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