YumYoga

Autumn Fruit & Pecan Crisp

Posted by: admin in: ● November 14, 2010

Nothing says fall like a fresh apple crisp and that is what inspired me to create this healthier version with other seasonal fall fruits. You can play around with the ratio and type of fruit to keep things interesting but this worked really nicely. Bon appetit!

For the filling:

3-4 gala apples, diced into 1/2″ pieces

1 bartlett pear, diced into 1/2″ pieces

8 medium sized figs, quartered

1/4 cup agave syrup

1 tbsp. lemon juice

3 tbsp. whole wheat flour

1/4 cup chopped pecans

For the topping:

1/2 cup quick cooking oats

1/4 cup flour

1/4 cup brown sugar

1/4 cup chopped pecans

1/4 tsp. salt

1/4 tsp. cinnamon

6 tbsp. cold unsalted butter cut into small pieces

Preheat oven to 350. Combine ingredients for filling and scoop into 9″x9″ buttered baking dish. Next combine all the ingredients for the topping and pour over fruit, spreading evenly. The butter pieces will be lumpy, this is OK. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for last 15 minutes until top is golden brown.

This crisp is great on its own but adding a dollop of fresh homemade organic whipped cream or ice cream can make the treat extra special!

I need a better camera… this doesn’t do it justice!
Tags:

Hitting “Reset” – a simple 3-day cleanse

Posted by: admin in: ● November 14, 2010

I just got back from major travel… a long weekend/mini vacay in Hawaii, and 2 weeks working in China and Hong Kong. It is so easy (and often excusable!) to stray from normal eating habits when away from home and I am no exception. When visiting someplace new, part of the fun is trying the local fare to really experience the culture since food is such a major part of that! This was the case at the onset of my trip which started with a mini vacation in Hawaii. It was easy and felt right to eat the amazingly fresh fish dishes that were line-caught that same day just outside my door… and equally easy to always say “yes” to desserts like the macadamia nut pie (think pecan pie) and other yumminess because, after all, “this is MY vacation.”

In other cases, it can be nearly impossible to find the types of foods you normally eat when in a foreign place. Case in point – Shenzhen, China, where I spent 8 days of my work trip. The Chinese haven’t really embraced the concept of a salad, or for that matter, preparing most any dish without adding their favorite ingredient – pork. I’m not even going to get into the full days of travel and airline and airport food. Having been to this part of the world before, I was prepared with a giant bag of Lara and Kind Bars for snacks and Jason’s Almond Butter packets to accompany the bananas I knew would be in the fruit basket in my hotel room each day. Nevertheless, one must eat things other than whole food bars and fruit, and there are work dinners and happy hours and other social activities that tend to derail us from our normal routine.

So without being too hard on myself, I loosened my usual guidelines and ate fish and seafood, lots of cheese and bread, as well as pasta a couple of times, and again, the desserts. If you’ve been to a buffet at a 5-star hotel in Asia, you’ll understand that I had to exercise MAJOR self control every day. Needless to say, there was also a lot more alcohol consumed than I normally partake in. I was lucky to have the opportunity to do some sort of physical activity and work up a sweat almost every day, either practicing yoga or running/working out in the gym, but my diet was far from my usual. So….

…I’m back home and it’s time to hit the RESET button!

Day 1: Juice Fast

Morning: Green Juice from romaine, celery, kale, apple

Mid-morning: Carrot Apple juice

Lunch: Green Lemonade from apples, lemon and cucumber

Afternoon: Chamomile Tea

Post Yoga: Coconut Water

Evening: Watermelon Cucumber juice

Day 2: Raw Food Wednesday

Breakfast: Banana, Pear and Kale Green Smoothie

Snack: Pineapple

Lunch: Gigantic arugula, avocado, tomato & etc. salad

Snack: Fresh figs

Dinner: Spinach salad with raw hummus, raw chocolate brownie bites

Day 3: Whole Food Thursday

Breakfast: Green Almond Smoothie

Snack: Apple

Lunch: Green salad with quinoa tabbouleh and hummus

Snack: Baby carrots, snap peas

Dinner: Black Bean Quinoa

Tags: ,

Veggie Frittata

Posted by: admin in: ● November 14, 2010

Sometimes, you just want Breakfast for Dinner… I’m a HUGE fan of this option and when you think about it, generally the stuff we eat for breakfast is lighter and healthier than what we have for dinner, which is when most of us “fall off the wagon” of our healthy eating. This basic frittata has heaps of healthy veggies (you can substitute whatever you have on hand that’s fresh) and gets a nice touch of flavor from fresh basil (again, any fresh herb like dill or cilantro would also do nicely).

1 zucchini, diced

1 yellow squash, diced

1 garlic clove, minced

8 oz. portabella mushroom caps

3 eggs, beaten

1/4 cup freshly grated mozzarella (or your favorite hard cheese)

1/4 cup chopped fresh basil

salt & pepper to taste

2 tablespoons EVOO

EVOO non-stick cooking spray

Spray a large pan or skillet with non-stick spray, then heat oil on medium-high and add garlic. Saute until garlic begins to sizzle and add mushrooms. Cook for 5-7 minutes until mushrooms turn dark brown, shrink and begin to give off their liquid. Add zucchini and squash and cook another 3-5 minutes until tender.

Next, add another spraying of non-stick EVOO to the pan and ensure veggies are evenly distributed. Turn heat down to medium and pour beaten egg mixture over veggies. Add a sprinkle of salt and pepper, cover pan and allow eggs to cook for 1-2 minutes. As the top of the frittata begins to firm up, sprinkle cheese and basil on top, cover, and allow frittata to cook completely through, about another 3 minutes. Enjoy with a green salad, for breakfast, lunch, brunch or dinner!

As noted, this recipe is SUPER versatile… here are some ideas for veggies you could add or substitute:

*spinach

*onions

*peppers

*kale

*tomatoes

*black beans

*jalapeno

Other fresh herbs:

*cilantro

*dill

*chive

Other cheese options:

*cheddar

*mozzarella

*asiago

*parmesan

Have fun experimenting with different flavor combos! YUMaste!

Sautéing veggies
Adding the eggs
Right before it was ALL GONE!

Edamame Sweet Corn Salad

Posted by: admin in: ● November 14, 2010

Sweet corn is in season during late summer and farmers markets everywhere have the good stuff for you fresh and still on the cob. If you can’t get to a farmer’s market or are strapped for time like myself, buy the frozen kind from the store but make sure that it is a) organic (which also means non-GMO) and b) sweet corn as opposed to field corn.

1 lb. frozen shelled edamame, thawed

1 lb. frozen organic sweet corn, thawed

1/2 cup chopped fresh cilantro

1/4 cup extra virgin olive oil

1 tsp. paprika

juice of 1 lime

salt & pepper to taste

Combine all ingredients and season to taste with salt & pepper. You can serve this by itself as a snack, as a side, or on top of a bed of lightly dressed greens. I topped mine with some lovely cherry tomatoes… so fresh and summery, does it get any better in August!?!?

Amazing Beet Salad

Posted by: admin in: ● November 14, 2010

1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste

Peel the beets and grate in a food processor using the shredding blade. Combine the orange juice, lemon juice and olive oil in a large mixing bowl. Add the beets and herbs and toss with the citrus dressing. Season to taste with salt and pepper. Here’s the important part… still with me??? Place in an airtight container and let it sit in the refrigerator for AT LEAST 4 hours… it will keep for several days and the longer you let the flavors meld, the sweeter and more tender the beets get. Just toss well again before serving.

Serving suggestion:
Heap generous amounts onto a bed of greens lightly dressed with olive oil, and sprinkle with a bit of crumbled gorgonzola. YUM!

Adapted from NY times article recipe:
http://www.nytimes.com/2010/07/08/health/nutrition/08recipehealth.html?_r=2&scp=1&sq=beet+salad&st=cse

Hashbrown Breakfast Casserole

Posted by: admin in: ● November 14, 2010

Assemble this casserole the night before and stick in the over in the morning before serving.

Ingredients:

2 lb. package of frozen hash brown potatoes
2 cups evaporated milk
1 large green pepper, chopped
1 large onion, chopped
1 jalapeno pepper, chopped (with seeds if you like spice!)
1 tbsp. fresh chopped dill
10 eggs, beaten
2 cups grated colby jack or cheddar jack cheese (or any sharp cheese of your choice)

Heat over to 350F.

Saute onions, jalapeno and green peppers and set aside. In large bowl, beat eggs then add evaporated milk. Add the hashbrowns and saute mixture to the egg mixture. Add half of the cheese and chopped dill and combine well, stirring with wooden spoon until well mixed. Season generously with salt & pepper. Pour entire mixture into a 9×13″ baking dish coated with non-stick olive oil spray. Sprinkle with remaining 1 cup of cheese.

Bake at 350 for 55-60 minutes. Serve warm. Enjoy!

Coconut Brownie Bites

Posted by: admin in: ● November 14, 2010

This recipe is adapted from the lovely Julie Morris’ “No Bake Brownies” and in my opinion is divine and one of those “ridiculously easy” ones I hope everyone tries!

1 cup raw walnuts
1 cup medjool dates, pitted (about 8 large dates)
1/2 cup raw cacao powder
1 tsp. pure vanilla essence
1 tsp. raw blue agave syrup
pinch of sea salt
2 tbsp. raw cacao nibs (optional)
1/2 cup coconut flakes

In a food processor, process walnuts into a fine “flour.” Next, add dates one by one through the feed tube while processor is running to make the dough. Then add the vanilla and agave and mix in cacao powder and pinch of sea salt and process until incorporated into dough. If you want extra crunch and texture (sometimes I feel like it, sometimes I don’t) add the cacao nibs last and pulse 3-4 times.

Using hands, roll the chocolatey dough into approximately 1 tablespoon sized balls and roll in coconut flakes. Viola! No baking – they’re RAW!!!

You could also easily make these in a brownie pan by pressing the dough into an 8×8″ pan, adding the cacao nibs and coconut flakes and pressing into the dough then cutting the brownies into square.

These are the easiest and healthiest brownies you’ll ever make!!! Enjoy and share with your loved ones!

Assembled ingredients, ready to go!
Cuisinart whirring away, blending the nutritious brownie dough…
… and the amazing finished product!

Roasted Baby Bok Choy

Posted by: admin in: ● November 14, 2010

Something easy to do with your loot from the farmer’s market…
I am a sucker for in-season produce from the market and end up bringing home lots of stuff I have no idea what to do with… my first go-to prep for veggies is extra virgin olive oil, salt, pepper, and roast or broil in the oven (since I don’t have a grill). This worked out just great for baby bok choy!

I sprinkled a bit of soy sauce and squeezed some fresh lemon juice on top too.

Doesn’t it look delicious?!?

Curried Carrot Soup

Posted by: admin in: ● November 14, 2010

12-15 young summer carrots
4 cups vegetable stock
1 cup coconut milk
1-2 dates soaked in water 2-3 hours
1 tbsp. curry powder
1/2 cup chopped fresh cilantro
1 tbsp. chopped fresh chive
salt & pepper to taste

1. Cook the carrots in the veggie stock & coconut milk seasoned with curry, salt and pepper until soft.
2. Place carrots and dates in blender with 1 cup cooking liquid and begin to process, gradually adding the rest of the cooking liquid.
3. Transfer back to pot or serving bowl and stir in fresh cilantro and chive. Season to taste with salt and pepper. Enjoy!

This is what Step 1 will look like

Boot Scoot’n Yoga with lululemon athletica The Shops at West End

Posted by: admin in: ● November 14, 2010

Howdy ya’ll… thought I’d share the playlist from the 6.4.10 country vinyasa class!
What a great way to end a week!

1. American Honey – Lady Antebellum
2. Sweet Southern Comfort – Buddy Jewell
3. Where the Green Grass Grows – Tim McGraw
4. Cowboy Take Me Away – Dixie Chicks
5. I’m Alive – Kenny Chesney feat. Dave Matthews
6. You’re My Better Half – Keith Urban
7. Whatever It Is – Zac Brown Band
8. When the Sun Goes Down – Kenny Chesney
9. Should’ve Been a Cowboy – Toby Keith
10. This Everyday Love – Rascall Flatts
11. White Horse – Taylor Swift
12. I Run to You – Landy Antebellum
13. Tonight I Wanna Cry – Keith Urban
14. Free – Zac Brown Band (during Savasana)
15. Temporary Home – Carrie Underwood

And of course to rock out our ending.. “I Love This Bar” by Toby Keith

I tried for a healthy mix of old school and new stuff… hope everyone had as much fun as I had making the playlist!

YUMaste -
Rita

Gate pose
new lululemon saying – hydration is sexy!

Roasted Eggplant Spread

Posted by: admin in: ● November 14, 2010

This dip is great served cold or room temperature… an alternative for hummus or salsa, you can spread it on a sandwich or wrap, or dunk fresh veggies or chips in it.

1 small-medium eggplant, cubed & roasted, about 2 cups

1 tbsp crushed garlic

1 tbsp tomato paste

1-2 tbsp extra virgin olive oil

1/2 cup fresh basil leaves, chopped

1/2 lemon, juiced

salt & pepper to taste

Cube the eggplant, skin on, and drizzle with ~ 1 tbsp. EVOO, sprinkle with salt and pepper, and roast under broiler until just browned and soft. Mix all ingredients in a food processor, adding additional olive oil if a smoother consistency is desired. Season to taste with salt and pepper (I am liberal with both!) Enjoy!

Massaged Arugula Salad

Posted by: admin in: ● November 14, 2010

OMG, talk about wholesome goodness, your taste-buds will sing when you try this salad! I adapted it from a recipe my friend Kitty described to me yesterday during an intense conversation about how awesome we feel not eating “shit food” as she calls it. Her version had kale, cilantro, lemon and some other stuff but she promised to post her creation on Yum Yoga! the next time she makes it. Here’s my variation:

4 cups arugula leaves, chopped
1 cup basil , chopped
1 tomato, chopped
1 avocado, scored/sliced
2-3 cloves or about 1 tbsp. fresh chopped garlic
1 whole lime (juiced)
sea salt
cracked pepper

Combine all ingredients in a big bowl – now here’s the fun part. Wash your hands thoroughly and DIG IN – seriously, both hands in, and start MASSAGING the salad to get the avocado really mushy and distribute all the lime juice and other amazing ingredients all over the greens. Literally, finger-lickin’ good! You’re done, put it on a pretty plate and enjoy!

Choco-Nana Mini Pies

Posted by: admin in: ● November 14, 2010

This is an easy and tasty raw dessert… and a dessert that I can eat for breakfast is O-K in my book!

1/2 cup raw walnuts
1/2 cup raw pecans
10 dates, soaked in water for 30 minutes
2 bananas, just yellow, not too ripe
1 tbsp. raw cacao powder

Crust & crumble for top: process the nuts in a food processor until a fine ground, then add 5 soaked dates. Place 3/4-ths of this mixture in the bottom of two 3″ ramekins and press down with a spoon. Reserve remaining 1/4 to crumble on top of pies.

Filling: Process 2 bananas and 3 of the soaked dates, then divide the mixture evenly among the ramekins.

Crumble the remaining dough-like crust mixture on top of each pie.

For the chocolaty topping, mix the remaining 2 dates and about 1 tbsp. of their soaking liquid with 1 tbsp. raw cacao powder. Drizzle over pies.

Refrigerate for at least 1 hour and enjoy!

The crust being made
Make sure to press down firmly into ramekins
YUM… banana and date
Crust + filling, almost done…
And the chocolate topping – voila!

Farfalle with Spicy Pesto

Posted by: admin in: ● November 14, 2010

Bon giorno! This recipe comes from “Giada at Home” by Giada de Laurentiis and I followed the recipe pretty closely, halving her original recommendations which would have given me 4 to 6 servings. The below amounts yielded 2 very generous sized main-course portions (or could have been 4 sides if served with protein).

1/2 lb. farfalle pasta
1/2 cup chopped walnuts
1 garlic clove, chopped or crushed
1/2 of a 2″ green jalapeno pepper, stemmed & coarsely chopped, seeds in
1 cup grated Asiago cheese
salt & pepper to taste
1 cup fresh baby spinach
1 cup arugula
1/8 cup olive oil

Cook pasta according to package directions, making sure not to overcook (should be slightly firm). Strain and reserve 1 cup of the cooking liquid.

Next, combine walnuts, garlic, jalapeno, grated cheese, salt and pepper in a food processor until mixture is smooth. Add spinach and arugula, mix until well blended, then with processor running add the olive oil. This will yield a thick consistency pesto.

Toss the cooked pasta and pesto in a large serving bowl and use the reserved pasta water to thin out the sauce, a little at a time, until pasta is evenly coated. Season with salt and pepper and enjoy!

I added a green salad to go with it and it made a wonderful dinner! I saved a little of the thick pesto to put in sandwiches and wraps later in the week.

Note: Giada’s original recipe called for fusilli (spiral pasta) which I’m sure would have been wonderful. I used farfalle (bowtie) which also has lots of ridges and surface area to capture the sauce and would highly recommend this as it came out delicious. Also, I didn’t think this was very spicy at all and will likely try doubling the jalapeno next time to give it more of a kick. Enjoy!

Quinoa Loaf with Mushrooms and Peas

Posted by: admin in: ● November 14, 2010

April 22nd 2010 was the 40th Anniversary of Earth Day.
My Earth Day contribution was a day of vegan eating, 100% no animal products.

For dinner, I tried a recipe from Whole Foods and followed it exactly:

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa ( Learn to Cook: Quinoa)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

It was really yummy though it took a while to assemble the loaf. I’m not a huge fan of the peas in this recipe and will be experimenting with switching the peas out for spinach, asparagus or zucchini next time. My boyfriend loved it though! It was the perfect vegan dinner to end our Earth Day!

Tropical Green Monster Smoothie

Posted by: admin in: ● November 14, 2010

NEWSFLASH: It is recommended that you (yes, YOU!) eat as much as 9 servings of fruits and vegetables every day!

This smoothie is an easy way to get close to 1/2 of your recommended daily servings!
Note – this is not a “breakfast beverage”. It is a MEAL. It will give you more fiber, nutrients, and organic hydration (a.k.a. water you get from fresh fruits & veggies) than anything you can get pre-made or mixed! It’s an easy way to start your morning right without anything artificial!

1 banana
1/2 cup chopped frozen pineapple
1/2 cup chopped frozen mango
1 kiwi cut into fourths, skin on
1-2 dates soaked in water (optional, adds sweetness)
1 cup coconut milk
2-3 handfuls spinach
add filtered or spring water according to your preference of thickness

Mix all ingredients in a blender, adding water as needed and according to your preference of thickness. This kind of tastes like a pina colada but even better – you won’t even taste the spinach! Made in this proportion, it is about 4 of your 9 servings of fruits/veggies that you need in a day. Enjoy!

Give it a shot and let me know how you like it! YUMaste!

Black Bean Quinoa

Posted by: admin in: ● November 14, 2010

This dish is ridiculously simple and a protein and whole grain powerhouse. The avocado adds a nice touch of healthy omegas and the basil gives it a great fresh taste that just reminds me of Spring. Enjoy!

1 cup whole grain quinoa
2 cups vegetable stock
1 can (about 2, 2.5 cups) black beans, rinsed & drained
1 avocado, sliced into 1/2″ pieces
2 tbsp. fresh basil, julienned
Freshly ground salt & pepper

Cook quinoa in 2 cups veggie stock for about 15 min. according to package directions.
Next, add the remaining ingredients, stir, season to taste with salt & pepper.
That’s it – you’re done! I told you it was SUPER EASY!

A trick you can try with the basil if you don’t know how to “julienne” fresh herbs – roll up the leaves in your hand and cut really thin strips with your kitchen shears right into the quinoa.

This is awesome slightly warm or at room temperature, and can be a filling meal for a vegetarian (I had it for dinner) or serve as a side in a smaller portion if you’re adding other stuff to your meal. Eat up, yumaste!

The best quinoa dish I’ve had to date. No joke.

Reflections on “Yogasm… 1000 People Doing it at Once” Event

Posted by: admin in: ● November 14, 2010

I believe I just had one of the most amazing experiences of my life… one of those that you actually know is important and special AS it is happening, not merely after the fact. I felt the energy building up to the event for weeks and have been basking in the glow for over 24 hours since. On April 6th I had the incredible privilege to lead more than 350 individuals in their yoga practice. The word “yoga” means “union” and I can’t think of a better embodiment of the concept of union than looking out at the group gathered to move and breathe and shine together that night. It was truly an amazing experience, from the naturally sky-lit atrium of the International Market Square, to my fellow yoga instructors and adjustors, to friends, family, co-workers, and community members gathered together and sending out beautiful Om’s to open and close our practice.

I want to take this opportunity to share the music playlist and quotes from class hopefully as a way to keep our collective yogasm going!

“Turn Your Lights Down Low” – Bob Marley
“Turn Me On” – Norah Jones
“Om” – Soulfood
“Let’s Get It On” – Marvin Gaye
“One Day” – Matisyahu f. Akon
“Everybody’s Free to Feel Good” – Sun Tan
“I Wanna Be Your Lover” – Prince
“Simple Things Pt. 2″ – Dirty Vegas
“Wild Child” – Enya
“Free Fallin” – John Mayer
Green Valley Ranch Day Privileges #11
“Towards the Sun” – Alexi Murdoch
“Latika’s Theme” – AR Rahman & Suzanne
“What a Wonderful World” – Louis Armstrong

“I wish I could show you when you are lonely or in darkness the astonishing light of your own being.” ~ Hafiz

“The Truth is sometimes hard to see. We are light and we are love and we are free.” ~Edyn Taliesin

Namaste my friends!

Rita
Yum Yoga

Child’s pose preparing us for our practice
Lululemon ambassadors giving lots of love through adjustments
Arms raised to the sky!
Ananda Balasana – Happy Baby!

Zucchini & Porcini Mushroom Risotto

Posted by: admin in: ● November 14, 2010

After my initial go at risotto back in January was a big success (see Butternut Squash Risotto), I decided to try a different interpretation this time. I ran a search for vegetarian risotto and stumbled upon this vegan version with raving reviews so I thought, why not? I’m on a major non-animal product kick lately so this fit the bill, and BOY did it work out well! May be even better than the first and was quite a bit easier to make… you decide for yourself!

Ingredients:

2 tbsp. olive oil + 1/2 cup at end
2 medium finely chopped onions
1 head finely chopped celery
1 tbsp minced garlic (or 3 minced cloves)
freshly ground salt & peper
1 3/4 cups arborio rice
1 1/2 cups dry white wine
4 cups vegetable or mushroom broth
8 oz. dry porcini mushrooms
1 zucchini, cut into 1/2″ pieces
1 handful of fresh basil – julienne-d (I like to roll up and cut thin strips with kitchen scissors)

Directions:

1. Start by rehydrating your mushrooms – add about 1-2 cups of hot water, just enough to cover the mushrooms, and set aside. Occasionally give them a stir to ensure the water is absorbed while you move on to the next steps.
2. Heat 1 tablespoon of olive oil over medium heat and saute onions, celery and garlic until soft, about 15 min.
3. Now… while this is going on, saute your zucchini in a separate pan with another tablespoon of olive oil, then set aside.
4. Begin to heat the vegetable broth in a separate saucepan and keep hot/near boiling.
5. Going back to your onion mixture from step 2, after they’re cooked and soft, add the rice, salt & pepper and cook 3-5 minutes until rice is translucent.
6. Next, add the white wine to the onion/rice mixture, turn heat to medium/high and cook until wine is absorbed, stirring constantly. Begin to ladle hot vegetable broth into rice mixture, about 1/2 cup at a time, stirring constantly. Each time the liquid is absorbed, add more broth, all the while stirring your yummy risotto-in-the-making.
7. When you’ve added about half of your broth, add the sauteed zucchini and porcini mushrooms to your rice mixture. Continue to add liquid until all the broth is absorbed and rice is tender.
8. Finally, stir the remaining 1/2 cup of olive oil and add your chopped or julienned fresh basil. Season to taste with additional salt & pepper if desired – your risotto is complete!
9. Presentation is everything so put it on a pretty plate and add something nutritious and green to keep it company (I roasted some asparagus with EVOO and salt & pepper under my oven’s broiler, but any vegetable or salad will do nicely).
10. Pour yourself a nice glass of wine and enjoy this delectable, animal & planet friendly dish slowly, savoring each flavor, bite by bite.

YUMaste!

Perfection!
Broth is warming, while the onions are sauteing…
Just added the wine…
In with the mushrooms!

Live Choconana Mouse

Posted by: admin in: ● November 14, 2010

This is one of my favorites so far!!! I adapted this recipe from Vegetarian Times and added a banana because it is just as rich and creamy as a 3rd avocado and I just love the flavor combination of banana and chocolate! This is so easy to make and sinfully rich and creamy…

2 avocados (not too ripe)
1 medium banana
1/3-1/2 cup raw agave nectar (how sweet do you want it?)
1/4-1/3 cup raw cacao powder (how chocolate-y do you want it?)
3 tbs. raw almond butter (recommend Maranatha brand)
1 tsp. lemon juice
1 tsp. ground cinnamon
1 tsp. vanilla extract

Process all ingredients in a food processor or high powered blender for 2-3 minutes until smooth, you may have to stop and scrape the sides. Spoon into pretty little bowls, and enjoy right away (or at least within 24 hours!)

Have fun having people guess what’s in it!

Tastes too good to be true….

Categories

Facebook Activity

Facebook Feed