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!
Guest food blogger Jennifer Lynne Le Vine shares her warming, vegan ideas this week. Her stew will have you feeling recharged, renewed, and re-you!
vegan spinach turmeric winter Jennifer Lynne Le Vine goji
Quinoa porridge with coconut milk, cashews, hemp and pumpkin seeds.
vegan cardamom coconut milk quinoa cashews breakfast kid approved
Move over kale, brussels sprouts are here to stay. This salad is a perfect blend of comforting fresh seasonal ingredients.
vegan lentils sage brussels sprouts
A combination of fall flavors in a warm, savory side.
vegan heirloom tomato delicata squash rainbow chard autumn cooking
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
Brussel sprouts can become a favorite in your kitchen once you learn how versatile it is! Sure, roasting them is great but shredding and sauteing can make you a delicious side in minutes.
vegan brussel sprouts black sesame honey mustard
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
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 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
Satsuma plus fresh cranberries equals a power combo. You will not be disappointed by these muffins due to their festive seasonal look and deliciously moist flavor.
vegan satsuma cranberry coconut
Lovely spring shoots enveloped in creamy goodness!
vegan asparagus coconut milk leeks
With our without the maca, this smoothie is a staple for my morning routine.
vegan maca sun foods superfood green powder