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Yogis in the Kitchen

May 22
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Yogis in the Kitchen: Kitchari Recipe

By Healthy Living, Yogis in the Kitchen
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A cleansing recipe from our very own Jen W.

When I fall away from good eating habits or over-indulgent in food and drink, or even just when the season is changing, I eat kitchari for a few days.

I worked a long while at an Indian restaurant when in college and learned what I could. On top of that, when I did my yoga training, my teacher studied and practiced Ayurveda – the ancient Indian health and wellness system (which may sound exotic, but really includes lots of practical and common routine self-care acts like drinking warm lemon water in the mornings, swishing your mouth with coconut oil, and tongue-scraping).

She taught us to eat Kitchari one day a week to ease the digestive system from all the wild variety of foods we have access to in our lives, and to load up on the amazing nutritive qualities of this concoction. You can also eat kitchari for breakfast, lunch, and dinner for a few days to give your system a longer and seriously soothing overhaul.

I’m the kind of cook that doesn’t own a measuring cup and eats most of my meals straight from the fridge while standing over the sink, ready to rush off to the next thing. So here’s my quick and dirty version of a kitchari recipe:

  1. Put about a cup of rice and split lentils (preferably mung bean or yellow daal) in a pot and rinse well.
  2. Add about 2 cups of water and bring to a boil for a couple of minutes.
  3. While this is happening, put a small handful of unsweetened coconut flakes, fresh cilantro and a little nub of ginger in a blender with 1/2 cup of water and blend.
  4. Add 1-2 tbsp of ghee (or good butter), the blended stuff above, a cup of chopped vegetables (I usually use sweet potato, carrots, peas, or whatever is handy, really) and a little tumeric and salt to the boiling stuff and give it a stir.
  5. Simmer with a lid on for 25-ish minutes. It should be squishy and mushy and heavenly.

I eat this 3 times a day, as much as I want of it to feel full and really nourished, then store it in a thermos so I never have to cool and reheat it. I start over cooking a brand new batch the following day (Ayurveda-style is to not eat leftovers if you can swing it).

And that’s kitchari!
– Jen W.
Funky Buddha Instructor

Interesting, right?! Here’s another recipe for kitchari on yoga journal with an additional explanation about its purpose. 

 

 

May 20
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Yogis in the Kitchen: Green Smoothie Recipe

By Healthy Living, Yogis in the Kitchen

Green Smoothie Recipe
Good news – you don’t need a fancy blender to make great smoothies!

Christina shows us some tricks on how to use a regular, ol’ blender to get our smoothie super smooth.Green Smoothie Recipe

If you don’t have a favorite green smoothie recipe here’s one of mine to try:

  • 1/2 a lemon (just the juice)
  • About 2 1/2 cups coconut water (I like plain the best)
  • A big handful of kale or spinach
  • 2 stalks of celery
  • 1/2 a cucumber (peeled for a more juice-like smoothie)
  • 1/2 a pear (if your in the mood for sweeter use the whole pear and a little more coconut water)
  • A knuckle of fresh ginger (peeled)

Green Smoothie Recipe

Tips on how to make it smoooooooooooth

Don’t start at the highest speed, mine has six speeds. I start at 3 then work up to 6.

Put half the liquid in the bottom to start your smoothie out.

Add in your greens next. Blend them up till they are in little bits.

Then add the thicker veggies and/or fruit. You might need to push them down halfway as you go.

Keep blending, working toward your high speed.

Add the rest of your liquid and blend on high one last time for a few minutes till 100% smooth.

Making a smoothie is easier than you thought – eh? No need for fancy equipment! All that’s left is to enjoy your smoothie chilled or right from the blender.

-Christina G.
Funky Buddha Instructor

Apr 11
0

Yogis in the Kitchen: Beet and Orange Salad

By Yogis in the Kitchen

beet orange salad funky buddha

This beet salad is to end all beet salads.

Christina whipped up this bad boy and we couldn’t get enough of it here in the back office. You should probably make it and see for yourself.
Cook time: 1:15
Makes enough for 6 to 8 people

Ingredients:
5lbs of beets (chop off ends and make them bite-sized)
12 mandarin oranges (peeled)
3oz pistachios
3 small shallots (finely chopped)
1/2 cup evoo
1/2 cup balsamic vinegar
1 tsp salt
1tsp pepper
Balsamic vinegar glaze (to taste)

beet and orange salad recipe

FYI:
When picking out beets, it’s best to pick small to medium sized beets with no root hair. The larger the beet you pick, the tougher they will be and they will need more cook time.

Cooking:
  1. Whisk together EVOO, Balsamic vinegar, S&P
  2. In a large baking dish, put all the chopped up beets, cover the beets with the mixture, then cover with foil
  3. Roast the beets for 25 min at 425 degrees
  4. Take them out after 25 mins, give them a good mix to make sure they are covered with the mixture then cover with foil again
  5. Bake for another 25 mins at 425 degrees
  6. While the beets are baking, chop the shallots and peel the oranges.
  7. Once the beets are done, take them out of the oven and let them cool for 10-15 mins
  8. Now it’s time to build your beet and orange salad!
  9. In a large glass dish, layer in the beets, oranges, shallots, and pistachios, then repeat and top with the glaze.

ENJOY!

orange salad

 

Yummy! You’d be surprised how many people love beets after eating this dish.
orange salad
Test out the theory and make it yourself. 
Mar 08
0

Yogis in the Kitchen: Walnut Tacos

By Yogis in the Kitchen

If you didn’t already know, our instructor Christina is an INCREDIBLE cook. She shared with us (and let us eat!) this easy recipe for Walnut Tacos. You should definitely give it a try.

funky buddha walnut tacos

Walnut Tacos

The first time I made these tacos my kitchen smelled so good that even my dog thought they where made with meat and was begging for a bite of taco.

walnut tacos ingredients

Yield: 12-6 inch Tortillas

Prep Time: 2 hours 15 min. (2 hours for the walnuts to soak)
Cook Time: 25 min.

Ingredients:

Salt & Pepper to taste

1-10oz bag of minced walnuts

12-6 inch tortillas

6-7 oz. kale (I buy the 10oz. precut/ washed)

5-6 oz. queso fresco (break into small pieces)

1 lime cut into wedges

1 jalapeño thinly chopped (or two if you like it hot)

1/2 Tbsp. minced garlic

1/4 cup diced white onion (about 1/2 a small onion)

1 & 1/4 cup almond milk (or regular milk)

2 Tbsp. EVOO

2 Tbsp. chili 9000 spice made by Penzey (or a low sodium taco seasoning that you like)

Your favorite fresh salsa (as much as you like!)

What you need to do:

Put the walnuts and the almond milk in a dish and cover. Let them soak for at least two hours (it’s ok to let them soak all day).
FUN FACT: when you soak walnuts in milk it removes their bitterness, it also makes them a bit softer and they should expand a little too.

When you are getting ready to cook, drain the walnuts of any excess fluid (it will not be very much).

On medium heat, add oil to your pan, let the oil get warm then add the onion. Cook the onion for about 5 minutes, add in your garlic and cook the combo just until the garlic starts to brown (2 or 3 minutes).

Add in the walnuts and your taco seasoning, cook the ingredients for about 15 min or until there is no more liquid in the pan. Add you salt and pepper to your taste.

Time to build your Walnut Tacos!

healthy yoga walnut tacos

Start with the tortilla, add kale, spoon in your walnut meat, top with salsa, cheese, and jalapeños. Lastly, squeeze some lime over top for an added zip to your tacos.

walnut tacos

What can I say, I am nuts about tacos (and love a cheesy joke). Hope you enjoy! – CG