Another deeelish recipe for you from Sara G Little

by admin

Thursday, January 28th, 2010

 Homemade Granola

Author’s note: I started making this granola about 2 years ago, because high-end, store bought granola is chock full of preservatives and chemicals, is ridiculously expensive, and is over processed and over packaged. The beauty of homemade granola is that you get to make large batches easily, economically (only if you can resist eating it once a day instead of replacing every meal with it, like some deranged Special K diet), AND you can replace/add whatever you like! Experiment to your heart’s content. Try it with a splash of vanilla hempmilk: hempmilk is creamy and unlike soy or almond milk, has the Omega-3’s that vegetarians often lack in their diets.

4 c. old fashioned oats (OR 5-grain hot cereal)
2 c. sliced almonds (OR walnuts, cashews, macadamias, sunflower seeds, anything crunchy)
1/2 c. packed light brown sugar
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 c. olive oil
1/4 c. honey (OR agave nectar, maple syrup)
1 tsp. vanilla extract (OR maple extract)
1 1/2 c. raisins (OR dried cranberries/apricots/pineapple/mangoes… maybe toasted shredded coconut, etc)
 
Preheat oven to 300F. In a large bowl mix oats, almonds, brown sugar, sea salt, and cinnamon. 
 
In a sauce pan warm the olive oil and honey. Whisk in vanilla.
 
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon, finish mixing by hand, squeezing to create oat clusters. Spread granola evenly on a large cookie sheet or two; drizzle with a bit more honey and sprinkle with a bit more sea salt.
 
Bake 40 minutes, stirring carefully every 10 minutes to bake evenly. Remove from oven, cool, add dried fruit. Seal granola in air-tight container at room temperature for 1 week; if you have any self control and will power, it lasts up to 3 months in the freezer.

Sleuthed again!

by admin

Wednesday, January 20th, 2010

The lovely folks over at YogaCity have sleuthed another one of our classes. Take a look below to read their fun review of Liz’s Level 3 class that Yoga Sleuth took in September (now on Sundays from 2:30-3:30pm)

Level 3 Got Nothin’ on Me with Liz Buehler
Yoga High
19 Clinton Street, Suite 205
Sat 2:30 PM to 4:30 PM
Advanced
www.yogahighnyc.com

Yoga Sleuth found a gem on the Lower East Side on a beautiful Saturday afternoon: the appropriately named Yoga High. Liz, co-founder of Yoga High (with Mel Russo), informed me that the studio was restarting its two-hour level three class after a summer hiatus. She led me to the beautiful classroom, with its blue center wall, numerous plants and hardwood floors. Late summer sunlight made bright patches on the wood, and the inviting aroma of coffee from the café downstairs gave the room an extra lift. 


There were just eight of us, allowing Liz to call us all by our names throughout class (even the newbies). We began with our arms at the wall, opening our shoulders in preparation for the pose of the month, Pincha Mayurasana (forearm stand). Then we returned to our mats to practice Nadi Shodona, followed by an intense round of sun salutations (“Knees, Chest and Chin” alternated with Chaturanga, and was almost as vigorous). Liz’s teaching has a focus on the Bhandas, and we were very much aware of maintaining our locks as we flowed. Mention was also made of our Ida and Pingala Nadis, a topic not always broached in class and wonderful to hear more about. 


The pose of the month was returned to again and again, in various permutations and levels of difficulty. We practiced with one forearm on the mat and the other arm bent Chaturanga style, and one leg on the floor. One “lucky” student was chosen to demonstrate a variation with the crown of the head to the mat as well. Liz was incredibly aware of each student’s needs, and she seemed to be personally assisting someone every time I looked up while skillfully maintaining the flow and sequence of the class. She gave me special attention in my lizard pose (a challenging one for me), sitting on my back, pushing me to my edge and beyond.


Liz’s unofficial theme for the class was the idea of relaxing into each pose and accepting your practice exactly where it is. Even though this was a level three class with many inversions, we were invited to be true to ourselves and explore our own individual expressions at all times. The sequences are lengthy in this class; we did our upright pigeon on the right, first with a hand to our bent back foot and then with a strap around that ankle, our elbows pressing close to our ears. We didn’t return to do the other side for about 10 minutes, as there was half moon, side angle variations and twists to do first. 


 Savasana, accompanied by the music of Neil Young, was long and lovely, and then we returned to our Nadi Shodona practice. This time we tried it three ways. First, by closing each nostril manually with retention (as we did at the start of class); then, we lowered our hands to our knees and opened and closed our palms according to which nostril we were exhaling through. For our retention we closed our hands into gentle fists. Lastly, we used our minds only to direct our breath through the proper nostril. This meditative and instructive exercise closed the class on a blissful note. 
    
Classes are $18. Mats can be rented for $2.

 

—Christopher Tenant for Yoga Sleuth 

Quinoa with Leeks, Fruit, and Nuts by Sara Little

by admin

Tuesday, January 19th, 2010

 Quinoa with Leeks, Fruit, and Nuts

This is a highly nutritious, vegetarian recipe that takes Ayurvedic principles to heart: the warmth of the cumin and turmeric keep your internal fire, agni, blazing all winter long! Serves: 4
 
1 c. red quinoa
2 c. water
2 stalks of leeks, trimmed and thinly sliced (or kale, swiss chard, or other greens of your choice)
1 tbsp. olive oil
1 tsp. cumin
1/4 tsp. turmeric
1/2 c. raisins
1/4 c. sunflower seeds
sea salt to taste
 
Place quinoa and water in a flat-bottomed sauce pan and bring to a boil. Reduce to a simmer, and cook until all water is absorbed (about 15 min.). When done, the grain appears soft and translucent. The germ ring will be visible along the outside of the grain. Remove from heat and fluff with a fork.
 
Add the olive oil to a skillet and add cumin and turmeric to release aroma. Add the leeks and cook until tender. Stir in quinoa, raisins and sunflower seeds. Add sea salt to taste. Serve warm.
 

Lentil Soup Recipe (Vegan)

by admin

Friday, January 8th, 2010

 Liz learned this super easy recipe when she was studying in Italy during college. It is an old standby — earthy and hearty for those cold winter nights we’ve been having. For an extra Italian touch, serve it with some thick crust Italian bread.

Ingredients:

2 Carrots

2 stalks of celery

1 large can of diced tomatoes

3 cloves of garlic

1 medium onion

2 Tbs Extra Virgin Olive Oil

1/2 bunch of parsley

1/2 bag of lentils

1 cup mini pasta

Salt and pepper to taste

Red wine (optional) to taste

 

Prep:

Soak the lentils in water for several hours to soften

Cut the celery and carrots into large pieces

Cut the onion into large pieces

Dice the garlic into fine pieces

 

Cook:

In a large pot, sautee the carrots, celery, garlic and onion on medium heat for 5-7 minutes

Dump out the water then lentils have been soaking in. Add lentils to the pot and fill with water about 2 inches above the beans

Boil the water with carrot, celery, onion, lentils and garlic for 45 minutes or so

Put in tomatoes, salt, pepper, a touch more oil, parsley and celery leaves. You may add the wine now. Cook until the lentils are soft and the broth is a creamy reddish-brown.

Cook pasta separately and drain. Then add to soup.

Cook until broth is ready, adding ingredients for taste as needed. You may add water at any time as needed.

Tofu, Bok Choy & Brown Rice Medley

by admin

Tuesday, December 29th, 2009

 In honor of the January Focus of the Month (Ahimsa / Non-Violence), we are offering creative vegetarian recipes on the Community page all month. This first one is one of Mel’s, and she can really throw down in the kitchen. BTW, this is Liz writing this post, not Mel tooting her own horn :)

 

Tofu, Bok Choy & Brown Rice Medley
 
Ingredients:
Block of Organic Firm Tofu
One bunch of Bok Choy
Trader Joes Brown Rice Medley (or any brown rice will do)
Ground Pepper
Ground Sea Salt (Trader Joes sells an inexpensive Salt grinder)
5 cloves of garlic (or less if you prefer)
Extra Virgin Olive Oil
 
Prep:
Slice the Tofu in half (the long way making two thinner slices)
On a plate place both slices in between paper towels to soak up some of the water. Put another plate on top placing something heavy on top to weigh it down. (A jar of jam or can of tomatoes is good) Leave for at least one hour and as long as over night in fridge. 
Chop garlic
Clean and cut Bok Choy into bite size pieces
 
Cook:
Rice-
Two cups of water to ONE cup of rice
Once water boils, place rice in pot, lower the heat and cover. Allow to simmer. (about 30 minutes)
Tofu-
Cover one side of Tofu with ground pepper and ground sea salt. Place in Frying pan with a generous amount of EVOO. Once in pan, cover the other side with ground pepper and ground sea salt. Flip sides once the it’s brown and looks "cooked". (about 15 minutes)
Bok Choy-
Saute garlic in EVOO, add Bok choy and stir around until cooked (about 10 minutes)
 
Cut the tofu into small bite size squares and put over rice. Add Bok Choy and enjoy!