Monthly Archives: April 2013

Zen Soba Seaweed Miso Soup

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This is like eating from a bowl of pure nourishment. Perfect for an after-yoga or after-workout dinner or lunch. Springtime is a nice time of year for this soup. It’s light, but so full of healthy stuff. It makes me feel like I’m replenishing my body with protein, nutrients and secret things that it needs that I don’t fully understand. A little bowl of zen.

The soup has a nice umami thing going on that I love. It has a satisfying earthiness from the mushrooms and Bragg’s Liquid Aminos that I find very grounding.

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Fruity Spa Water

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Lately, my kids have been asking me to buy them Vitamin Water, ugh. Have you read the label on that stuff? The list of ingredients is super long…IT’S WATER for Pete’s sake. Some of the flavors can have up to 32 grams of sugar. Yikes. Or if you buy the Vitamin Water Zero the sweetener is listed as erythritol and rebiana (stevia extract) which might be fine for some people, but smacks of chemical engineering to me.

So, I decided to put my bare yoga foot down and say no to Vitamin Water, Gatorade and Powerade in my house. I’m not naive. I’m sure my kids will still drink this stuff from time to time, but I’m not buying it any more.

As an alternative, I proposed to keep jars of water in the refrigerator with yummy combinations of fruit. My boys were actually a little excited about this. I’ve seen this idea floating around Facebook and thought it was worth a try.

We put filtered water in mason jars filled about 3/4 of the way and added:

Orange + Lemon + Apple

Pineapple + Mango + Kiwi

Lemon + Cucumber + Mint (for me)

They are all really refreshing. You can get as creative as you like here. For a sports drink, you can fill a water bottle with half Fruity Spa Water and half coconut water for electrolytes.

Baked Beet Chips + Dip

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I know they are good for you, but beets have never been my favorite. I usually find the combination of earthy sweetness to be cloying and something I generally avoid. But I try to be an open minded foodie and thought I would mess around with beets and see if I could come up with something tasty.

You could really use this recipe with just about any root vegetable. Sweet potatoes, carrots and parsnips would all be good. And, I bet you anything, your kids will like this too…mine do.

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