Monthly Archives: May 2014

Vanilla Waffles w/White Peaches + Blackberries

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Monday mornings I usually get up at 4am to teach a 5:15am hot vinyasa class. It may sound crazy, but I love starting out my week this way. I love the dedicated students who come to my class week after week. We have a blast while most everyone else we know is still sound asleep.

Because it’s Memorial Day today, there was no early morning class and I got to sleep in. After coming off a very busy weekend, I have to say it was kind of nice. ¬†And I woke up craving blackberries and waffles. Actually, blackberries have been on my mind for days and when I have an unusual craving like that I try to listen to my body. It turns out blackberries are packed with loads of nutritional benefits.

This easy vegan gluten free waffle recipe comes from 125 Gluten-Free Vegetarian Recipes. I hardly altered the recipe at all, mostly just added a little more vanilla extract. Next time, I may even add some vanilla bean paste or scraped vanilla bean seeds to the batter for an extra flavor boost.

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Beluga Lentils + Fava Bean Puree

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Sometimes I go to the grocery store with a specific grocery list based on recipes that I’d like to make that week. And sometimes, well, honestly I’m just not the organized and I wing it. Last week, I went to Central Market here in Houston which is a specialty store run by the Texas chain HEB and I winged it. ¬†Central Market is a foodie paradise. You want it, they’ve got it. Didn’t know you wanted it, they’ve got it!

On this day, the store was featuring all things Italian. They had a special produce section with the most interesting and unusual vegetables. And when I spotted the fava beans, my heart skipped a beat. No lie. Fresh fava beans are something you rarely see in a grocery store. If you are lucky, you can find them in the late spring at a good farmers market.

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Caribbean Cobb Salad

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Foodie Yoga Girl made the big leap from the blogosphere into the real world last weekend with her very first cooking class event. The hands-on class was in honor of my friend Heather’s birthday. I shared Heather’s raw oatmeal raisin cookie recipe a while back. She and I met during our yoga teacher training. She’s lovely and it was so much fun being a part of her celebration.

For the class, we set up three stations, each focusing on a different cooking method. One group was in charge of baking jerk tofu. Another group at the stove made sauteed plantains and cilantro lime rice. And the third group (Heather’s parents who were visiting from Colorado) was in charge of this beautiful recipe for Caribbean Cobb Salad.

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