Uncategorized

An Amped Up Favorite – Bok Choy Power Bowl with Ultra Miso Dressing

I’m working with a new food book – while there is a little cooking in the book, the main focus is on fresh plant food – so it’s more of a slice, dice, and sprout kind of book. The contents and the authors of “The Plantpower Way” are incredibly inspiring. This book is worth a look!

Their Asian Dressing got me thinking about an update to one of my favorite basic recipes. With the afternoon off, I stopped at the market to amp up this classic favorite. Today’s recipe is all for me. It will make two bowls – I will eat them both – and that is totally ok! If you have a few more mouths to feed just magnify the recipe.

Bok Choy Power Bowl

Ingredients:

  • Toasted Sesame Seed Oil
  • 1 – 2 cloves of garlic
  • 1/2 inch piece of peeled ginger
  • 1/2 head of Bok Choy – or a few heads of baby bok choy – sliced – separate the crunchy stems from the leafy greens
  • a handful of Mushrooms – sliced – today I used 4 Cremini and 2 Shitake Mushrooms
  • 2″ piece of peeled Daikon Radish (a few classic radishes would also work) – cut in half lengthwise and slice them thin
  • Handful of sprouts and seeds to top your dish (optional) Today I have Pea Sprouts and Sunflower Seeds

Preparation:

  • Coat a large pan with Sesame Oil and place over med-high heat
  • grate Ginger and Garlic into the warm pan
  • Add the Bok Choy stalks, Mushrooms, Radish – add bits of water while the veggies cook – just enough to keep them from sticking to your pan
  • Turn down the heat and prepare the dressing
  • Add the Bok Choy leaves and the Dressing – stir to coat the salad – and serve – top with Sprouts & Seeds if you like

Miso Dressing

  • 1 Tb. of mellow Miso
  • 1 Tb. Mirin (soy sauce)
  • 1 Tb. Apple Cider Vinegar
  • 1/4 cup of Water
  • 1/8 tsp. of Garam Masala or Chinese Five Spice + a pinch of pepper (I just wanted a mild spice flavor — you actually could skip, add more, or add a bit of your favorite spice to the dressing)

Enjoy and Be Well!

Uncategorized

Travel Yoga

It’s time! Road trips, vacations, and retreats are on our radar. As many of my students and clients are already on the road and in the air, I thought I would share this series. I consider these three moves, used regularly in my yoga classes, travel essentials that will help to help you unfold yourself after a long drive, flight, or even unwind the kinks that work their way in from sleeping in an unfamiliar place.

Click on the photos for a little description of each pose and how it helps.

Happy Trails!

Cherry Blossom photo credit: http://www.juliedoranphotography.com

While our vacation is still a bit aways, I am looking ahead to our summer trip. Every two years we meet up with some dear friends at our favorite beach spot. Each morning I wake up as the sun rises so I can catch some quiet time for a daily practice in a space that matches the expansiveness and freedom that I feel inside when I practice yoga.

Uncategorized

Power Packed Veggie Burrito with Avocado Creme

Today’s recipe was inspired by Kristie’s “The Mostly Vegan” blog. Here’s the link to her recipe. http://www.themostlyvegan.com/page/4/.

I forgot to soak the cashew’s for her Chipotle Cashew Crema so as usual there was some improv happening in our kitchen. With the kids home for summer break, I’m trying to keep many balls rolling and am working while the kids are home. I was so happy to have my 11 year old step up and do the veggie chopping and cooking! Way to go B! Here’s what we came up with for dinner tonight…

Veggie Saute for Burrito Filling
In a large saute pan, layer in:

  • 1 Tb. olive oil
  • 1 sweet potato, small dice
  • once the sweet potato has softened add: 1 large zucchini, small dice
  • cook for a few more minutes and then add about 15oz. cooked & rinsed black beans
  • about 1.5 cups (non-GMO) corn kernels

Avocado Creme
Mix in a high speed blender:

  • 1 avocado
  • small handful of cilantro leaves
  • juice and zest of 1 lime
  • (many recipes use 1/2 cup of yogurt or sour cream – you can use some olive oil – or just skip)
  • 1-2 Tb. water to bring it to the consistency of your liking
  • a little heat – I like a few drops of Jalepeno Tobasco or Dried Chipotle Pepper – chili flake or black pepper all would be fine
  • 1/4 tsp. garlic powder – a fresh clove would be just as good
  • salt to taste 1/4 – 1/2 tsp. should do nicely

Wrap it up!
We went for tortillas but the healthier choice as suggested in the original recipe is a nice strong lettuce leaf.

Savor and Enjoy!