Thursday, March 29, 2012


  • HOLY MOLÉ!!! 
  • Makes 2 cups

Presoak for 4 hours, reserve liquid:
2 dozen sun-dried tomatoe halves, soaked overnight in water 
2 dried chipotle chiles, soaked overnight in water

1 T Lime juice
11/2 tsp Salt
1 Large Avocado
11/2 tsp Cumin
3 T cacao or cocoa powder
1/4 c Olive oil
3 Large dates
1 c Soak water from tomatoes and chiles (or fresh water)

Drain tomatoes and chiles, reserving the water from each ingrediant separately.  Blend tomatoes & chiles and all other ingrediants in a blender or Vitamix.  Add one cup of liquid (chipotle/tomatoe/or fresh water) ** Remember chipotle water is spicy!  You want enough liquid so the blender is able to pull ingrediants from the top down.  Stop blending when you have a smooth texture that is not too watery.

Thursday, March 22, 2012



Peel the cucumber, cut it in half and trim off the ends.  Then, using a small paring knife, cut the seeds out and stuff them with the mock tuna.  Make sure you stuff it tightly.  Once the cucumber is stuffed, roll it in a mixture of black and white sesame seeds or gomashio.

Mock Tuna
Stuffs two cucumbers

For Filling:
Pulp from 1/2 lb. juiced carrots, or shredded carrots
1 1/2 cups soaked sunflower seeds
1/4 c. diced onion, diced
2 celery stalks, diced
1 Tbsp. dulse flakes
2 Tbsp. fresh dill, minced
1/2 tsp. Mustard powder
1/4 tsp. course ground pepper or to taste

To make the filling:  Juice the carrots or shred in the food processor or by hand (oh yeah!), grind sunflower seeds in processer until course, mix with the chopped veggies then stir in the creaminess and serve up on sprouted bread, crackers, crisp lettuce leaves or in a nori roll-up sushi-style!

Cashew Mayo:
1 c  cashews. Soaked and  drained
1 clove garlic
1/2 c. lemon juice, freshly squeezed
1 tsp. Celtic sea salt
1/4 c. water, use it as needed

To make the mayo: In food processor, process sunflower seeds or cashews and garlic until crumbly and fine, like corn meal.  Add the rest of the creaminess ingredients and blend until smooth!  You may also use a high speed blender if you have on

Monday, January 9, 2012


We talked about the natural transformation we all undergo as we begin a yoga practice. As we practice yoga we begin to increase our sensitivity and our vitality level. When our physical sensitivity increases it is quite natural that we feel drawn to eat differently. As we experiment and eat lighter and 'cleaner' foods the contrast of eating heavier and potentially more 'toxic' foods becomes more apparent. As our vitality or 'aliveness' increases we naturally feel it when the food we eat decreases our vitality or aliveness.

Thus there is a natural transition over time to a diet that is in accordance with the changes that we are experiencing because of our yoga practice.

As we become clearer of the goal of our yoga practice, and our life in general, the idea is to allow every aspect of our life to aid in this particular vector of intent, keeping in mind there will be new realizations and adaptations that will emerge in the process.

In this process it is very important for us to remember that because of 'constitutional' differences and the particular needs of our life processes, lifestyles, profession and goals that we stay aware that what may be good for another may not be good for us, and as our goals and lifestyles change what makes us feel vital may also change. There is no one size fits all for diet. It is very tempting to learn a new ideology around food and whole heartedly and zealously pursuit it. It gives us a sense of purpose and clarity that we all seek in our lives. Often this could be a good thing if we approach it with great self-awareness and an experimental attitude without rigidity.

One of the key themes we are addressing in the context of this series class is the importance of constantly referring back to our inner senses to be the guide in our transformation and exploration process. As opposed to blindly following dietary fads and trends, using the fads and trends as guidelines and an opportunity to experiment with various methods while observing the effect on our systems through close examination over a period of time. If we take this approach we are less likely to harm ourselves and others with extreme and rigid approaches to diet.

In Western approaches to diet, even in the more progressive alternative approaches it's only recently that constitution based approaches are emerging in the mainstream. In the East, in Ayurveda- Indian Medicine and Chinese Medicine, constitutional based approaches were the foundation of the medicine. Medicines, herbs, and any prescriptions were all given to the yogi or patient based on a careful assessment of individual constitution and unique characteristics.

As Yogis, many of us are beginning to develop the sensitivity to be able to assess more clearly what can be right for us. With the help of appropriate educational material and models of categorizing the energetics of food (hot, cold, dry, wet, heavy, light etc..) we can eat a diet that is in harmony with our system and bring ourselves in to greater harmony with our environment as well. Thus as we eat the food let us slow down, chew and savor the flavors. Let us feel the effects. Over time how is our body and minds doing? Yogis were always experimenters. They were the scientists of their own times, and they tested and affirmed through experience. Thus yoga is a practical science of the people.
~Mark Tanaka

Friday, January 6, 2012

The Electric Pink

Yumm ran across this beautiful drink at Can you believe the color? Vibrant and filled with life, just like you will be when you drink it!

2 apples
1bunch parsley
1in ginger

Juice and Enjoy!!

Tuesday, January 3, 2012

Whole Living Magazine ....

So my partner and I bought this magazine the other day, Whole Food Living because it has a bunch of yummy recipes! This is my style of cooking! It gives recipes for a 21 day easy cleanse with great winter recipes. I would say it's not necessarily a cleanse but a good way to learn new recipes and create your own easy whole food dishes. I just made the grapefruit and carrot juice today in vitamin ( strained with nut milk bag), wow what a wake up!! Definitely need to add a good amount of carrots to counter the tartness of the grapefruit. Feels good in my body though! Currently hunting around the kitchen for lunch ingredients!!


Monday, January 2, 2012

Thank you for attending our demo last week at Breathe's 1 Year Anniversary!  Here are the recipes you asked for!

Flourless Chocolate Cake
  • 1+1/2 cups raw walnuts, unsoaked
  • Dash salt
  • 12 pitted medjool dates, unsoaked
  • 1/3 cup unsweetened cocoa or carob powder
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons water
  • 1/2 cup fresh raspberries for garnish (optional)
Blend walnuts and salt in a food processor until finely ground. Add dates, cocoa powder and vanilla, process until mixture begins to stick together. Add the water and process briefly.
Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Cake will keep for three days in refrigerator or two weeks in freezer. Yields one 5-inch cake, increase amounts for more.

  • 1 cup dates
  • 1/4 cup raw cacao (cocoa) powder
  • 1/4 cup cold-pressed coconut oil (also known as coconut butter)
  • 3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)
Frost and refridgerate.

Kale Salad
  • 2 head greens
  • 1 red onion
  • Bunch Cherry tomatoes
  • 1/4 c. Sunflower seeds or other seeds
  • 1-2 Avocado
  • 1/4 Olive oil
  • 2 Lemons
  • 1/4 c. Nutritional yeast
  • 1/2 tsp. Salt
  • Pinch of Cayenne
Blend everything except kale, onion, tomato and seeds.  Tear or cute washed kale into bite-sized pieces.  Pour dressing onto kale and massage for 5 min.  Marinate for 1 hour and add other ingrediants.

Raw food eggnog recipe
  • 5 ripe bananas
  • 1 cup cold water/almond milk
  • 1 tablespoon sweetner of choice
  • 1 tablespoon coconut oil or coconut butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • salt
Blend and enjoy!