Thanks to Charmed Yogi for sharing this great infographic! Even if you only have 5 minutes in the morning, a focused, intentional stretch can go a long way in starting your day off balanced, stress-free and pain-free. Here’s a quick sequence if you’re short on time or want ease yourself into a regular morning yoga practice.
This week, I’ve had a craving for hummus like no other! Thanks to my Armenian heritage, I was raised on it as I was Tabbouli, and the store-bought kind will never do. Plus, it’s so incredibly simple to make! As long as you keep a jar of tahini [read: ground, hulled sesame seeds] in the pantry, you most-likely have all the ingredients on-hand at any time.
You can mix up a batch of this healthy, nourishing dish in 10 minutes or less. Spread it on sandwiches or falafels, scoop it up with crackers or dip into it with fresh-cut vegetables. Yum! Continue reading →
This time of year, my favorite crop to scoop up by the armful at farmer’s markets is fresh basil. I make a batch of pesto nearly every week, freezing it in portioned batches to enjoy all year-long. Come spring, as I use my last cube, I am sad only long enough to remember that in just a few months, the basil will be bursting forth again, beckoning me and my food processor to get whirling. Continue reading →
When the temperature drops, there’s nothing more warming than a hot, and if you like, spicy, curry. I love this particular one – adapted from Vegetarian Times – because it’s incredibly quick and versatile. Just keep a can of light coconut milk on-hand in your pantry and utilize whatever veggies you have at the moment, fresh or frozen.
If you opt for the yellow version using curry powder, consider adding some cayenne pepper to raise the spiciness quotient. If you choose to use red or green curry paste, the level of spiciness will be determined by the amount of paste you use.
1 c. brown rice, preferably basmati for its beautiful fragrance
2 tbls. coconut or olive oil
16 oz. firm or extra-firm tofu, cut into 1/2″ cubes
14 oz. can coconut milk
1 red, yellow or orange bell pepper, sliced into strips
1 c. peas (or green beans)
1 c. carrots (or broccoli or cauliflower), chopped
1 c. celery (or mushrooms), chopped
2 tbls. curry powder (or 1-2 tbls. green or red curry paste, to taste)
2 tbls. brown sugar
2 tbls. soy sauce
1 tsp. basil
Bring 2 cups of water to a boil. Add rice, cover and reduce to a simmer until all water is absorbed (about 45 minutes). Cook tofu in oil on medium heat until water is evaporated and tofu is well-browned on all sides. Add vegetables and saute on medium high heat until nearly tender. In a small bowl, stir together coconut milk, curry powder or paste, brown sugar and soy sauce. Lower heat and add sauce to vegetable and tofu mixture, tossing well. Simmer on low, covered, for 15 minutes. Add basil just a few minutes before you remove from the heat. Serve over rice.