Resources
Recommended reading
Prenatal Yoga
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Empowering! Read before childbirth.
Great book for your home prenatal practice.
2 page summary of do's & don'ts for common prenatal issues
Learn more about yoga
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Start here to learn about yoga beyond the poses
Deep dive on the first two limbs of yoga - virtues & ethics
The yoga sutras from a woman's perspective
Living a wholehearted life
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Wisdom to live by.
Gratitude is the root of well-being. Love this book!
Judith Lasater is a gem! Learn to live your yoga off the mat.
Just for fun!
Hilarious, yet insightful! An honest account of taking up yoga.
Indra Devi - the audacious female yogi that brought yoga to the west
Fascinating study of the breath told with quirky stories.
Healthy eating
Vegetarian chili
Easy Shakshuka
Roasted Cauliflower
Best salad ever
Zesty Quinoa
Cape Malay Rice
Superfood sautee
Tokyo turnips
Sugar free January
One pot curry
Peanut Butter Granola Bars
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1. Melt:
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1 tsp vanilla
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1/2 cup natural peanut butter (no sugar)
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2 TBS coconut oil (or butter if you prefer)
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2. In food processor, chop:
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2 cups nuts (your choice - I used a combo of pecans, almonds, walnuts & pistachios)
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8 medjool dates (this is the secret ingredient to sweetness!)
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3. Then add to the food processor & pulse just enough to mix:
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Melted peanut butter mixture
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1/4 cup oatmeal
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1/4 cup shredded unsweetened shredded coconut (optional, but highly recommended)
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4. Line an 8x8" pan with parchment paper and press mixture into pan.
5. Sprinkle with 2 additional TBS of unsweetened shredded coconut. (optional but highly recommended)
6. Freeze for one hour to set. Use a sharp knife to cut into rectangles.
7. Enjoy! Store extras in the refrigerator.
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The story behind the recipe. I forego added sugar every January as penance for my overindulgence in December. Still, sometimes I do need something just a little sweeter than a piece of fruit. These bars are hearty, nutritious and surprisingly sweet. I hope you enjoy these as much as I do!
Recipes
Superfood Saute - Kale Extraordinaire
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1. Gather the Ingredients
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1 bunch of kale - any kind - chopped. Separate the stems from leaves.
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3 cloves of garlic - peeled and sliced
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2-4 TBS olive oil
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1 tsp kosher salt
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1/2 cup vegetable stock, white wine or water
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Pinch of red pepper flakes to taste (optional)
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Freshly ground pepper to taste
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2. In large saute pan set over medium-high heat
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Add 2-4 TBSP olive oil.
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Add the kale stems and saute for 3 minutes. Add garlic and saute for 1 minute.
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Add kale leaves and turn the heat to high.
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Add the vegetable stock and toss the greens.
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Cover and cook for 4-5 minutes until it is soft and wilted.
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Remove cover and continue to cook, stirring occasionally until all liquid has evaporated (1-2 minutes)
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Seaston to taste with salt and peppers.
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Add vinegar and toss to combine.
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Serve and enjoy!
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The story behind the recipe. My husband and I go to the farmer's market weekly and decided to try a new vegetable each week. He found this recipe in the NY Times. We tried every type of kale we found with this recipe and loved them all. I hope you do too.
Cape Malay Rice
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1. Gather the Ingredients
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2 cups Basmati rice (white or brown)
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3 TBSP butter
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1/3 cup raisins
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1 tsp turmeric
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1/4 tsp ground white pepper
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1 cinnamon stick
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8 cardamom pods
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2. Follow the directions to the cook the rice on the package, but add the spices, raisins, and butter.
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3. Serve and enjoy!​
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The story behind the recipe. My husband and I are grand adventurers. One of our favorite dishes in South Africa was Cape Malay curry. We found a recipe for it online, but actually enjoyed the yellow rice that accompanied it as much or more than the curry! So delicious that we do make twice as much rice as we need and enjoy it as leftovers.