The entire purpose of this blog is to show that you can cultivate a Serene life through connecting your yoga practice to your diet. I wanted to fill my site with recipes and ideas that can help you live mindfully and experience the joy that comes with learning to cook in a holistically healthy manner. Kimberley Puryear, one of my first teachers and the owner (along with her husband, John) of Amsa Yoga, is a great example.
I have fond memories of my first tempeh reuben. I was in Asheville for a yoga retreat with Paulie Zink, staying with one of my favorite yogi families. And when I came home from an especially late Saturday workshop I was greeted with tempeh reubens on the porch—simply divine. Ever since I’ve been trying to remake the recipe at home.
The other day was our wedding anniversary and my husband welcomed the evening by cooking up a feast. Among the dishes was this fantastic spanikopita bake. Take a long, hard look at the picture. Does it look vegan? Can you believe each rich morsel of this succulent Greek dish is dairy free? I like vegan foods, it’s not that I don’t, but as I stare deeply into each flaky crevice, I can almost hear the ooey gooey cheese beckoning me, but in fact, it’s tofu.
I’m always trying to find new ways of making raw nuts a bigger part of my diet. After all, they’re a wonder ingredient, loaded with nutrients. Take raw walnuts for example. They have high levels of vitamin E and Omega 3 fatty acids. These fatty acids have anti-inflammatory properties, protect heart health, and guard against arthritis. Vitamin E is a powerful antioxidant that protects cells from the damaging impact of free radicals, which are molecules that contain an unshared electron. Free radicals damage cells and might contribute to the development of cardiovascular disease and cancer. The combination of walnuts and ricotta in this recipe make for a powerful protein punch as well.