Namaste yogis! Ever since I made the switch to vegetarian, I notice often times my options are limited in restaurant environments. Today I am sharing with you a favortie of many (but vegetarain friendly)  recipe for General Tso's Tofu! I am always looking for new things to try and I can't wait to give this one a try!

Continue reading for ingredients and directions

Namaste yogis! Those of you whom are friends with me on facebook or follow my food journal through twitter know that yesterday I was very excited about a recipe I found in the Kansas City Star for Black Bean Quinoa Burgers! I know that many of you are anxious to see the recipe as well so I decided to go ahead and post the recipe before I actually made it (although I shall be enjoying quite soon). With no more delay, here it is!

Continue reading to get the recipe

Namaste yogis! As you know by now, I am not vegan, but I am a vegetarian who eats vegan meals every so often. Here is a tasty snack for both vegetarians and vegans alike (meat eaters too)!

Not only is it delicious, it has some amazing benefits:

• Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.
• Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
• Kale is now recognized as providing comprehensive support for the body's detoxification system. New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level.
• Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

(find more kale info @ whfoods.com)

Continue reading to for the recipe 

Namaste yogis! If you haven't been keeping up with my food journal then you aren't aware that I just recently made the switch to vegetarianism. I found a PETA article listing the "sexiest vegetarians from 01-10" and I thought it would be fun to share it with you!

Continue reading to learn who 

P.S. The Kevin Nealon video was from a separate article, I just thought it was hilarious and had to share.

Namaste health warriors and yoga champions! I am feeling saucy today, so I thought I'd give an extra saucy introduction! 

Eating is something that can be very personal for many people. Why, you ask? That is something that differs from situation to situation. Eating is something that used to be incredibly personal for me, at the age of 11 I began obsessing with my weight and removing large amounts of food from my diet. Then I would go through periods of time where I would feel so bad about how "fat" I was which would send me into a binge...followed shortly by a purge. On top of that I would put my body through extreme amounts of exercise, making sure that I would burn more calories than I would take in.

This cycle was a constant "yo-yo" in my life until the age of 21. I finally realized what I was doing to my body was not okay. It was yoga that taught me to respect, love, and honor my body. Now I live a yogic and holistic lifestyle to keep myself in control. 

Continue reading to learn more

Namaste yogis and friends! Last week I had posted about the vegan cleanse I've been considering. Well what I have decided is to first become a vegetarian and keep incorporating vegan meals into my daily life, eventually working my way into the cleanse. Since I first brought the cleanse to the attention of my readers I have gotten many helpful tips from many people who have already done the cleanse or completely switched over to becoming a vegan. Quinoa is something that people seem to really push at me, so obviously I have to try it out! 

Keep reading to learn more about what quinoa is and how to cook it up in this tasty recipe: black bean and tomato quinoa!

Namaste! So lately I've been considering a vegan cleanse; 21 days of a completely vegan diet. I have been struggling back and forth with the idea for a while now. Before my biggest issue was having enough energy to teach as many classes as I do while only receiving protein from plant based sources. But since I've injured my knee and am not able to be active, I figure this would be a good time to take advantage of the idea. NOW my struggle is cutting out the types of food that I LOVE to eat!

Many people are confused about the difference of being vegetarian vs vegan. Vegetarians soley do not eat meat. Vegans do not eat animal products all together; meaning no dairy either...which people seem to forget is a product from animals. I am really not much of a meat eater so that isn't much of an issue. My problem is DAIRY! Plus when going through the cleanse you are not allowed caffeine, gluten, (which again isn't that big of an issue for me) or SUGAR!!!! And I love sugar! That is going to be my biggest downfall.

I have been studying the pros and cons, continue reading to learn a bit more about the cleanse.   

Good Morning; today I’ve got a great recipe for you! I am not vegan, I’m not even vegetarian - but I do try to eat very minimal meat and lately I have been lowering my intake of animal products as a whole. My goal is to make one of my meals per day completely vegan, all plant based fuel. Welcome the weekend with this vegan friendly (completely awesome) zucchini nut bread! Yum! Easy to make and versatile in form - could be loaf or muffins. Here is the break down for the recipe:

INGREDIENTS

•  

  • 2 onions, finely chopped

  • 4 T olive oil

  • 1 clove of garlic, crushed

  • 1/2 t cumin seeds

  • 1 t ground coriander

  • 1 t fresh, grated ginger

  • 2 lb / 900 g zucchini, diced

  • 3/4 cup chopped almonds

  • 3/4 cup chopped walnuts

  • 3/4 cup oatmeal

  • 1/3 cup coconut milk

  • 1/2 cup dried flaked coconut

  • 1 t salt

  • Pepper to taste

METHOD

Preheat the oven to 400F/205C.

Gently saute the onions in 3 T of the olive oil. Add the garlic, cumin, coriander and ginger and cook for 30 seconds, stirring well.

In a separate pan, cook the zucchini in the remaining oil until just brown. Combine the onion mixture, zucchini and remaining ingredients. Press the mixture into an oiled ovenproof dish and bake for 30 minutes.

Serve with a large salad of mixed greens.

(recipe found at veganfood.net)

Hope you enjoyed your zucchini nut bread and have a great weekend!

Namaste,
Grace