Category Archives: Breakfast

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 RecipesI 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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Hippie Triple Ginger Hemp Granola

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I was asked to write a bio recently and so I described myself as: a yoga instructor, vegan food blogger, stand up paddleboard (SUP) enthusiast and dedicated granola eater. There you have it…granola is actually a part of my identity. I love it so much. I love making it. I love eating it. And I love sharing it with other people.

Being crunchy-nutty is something I really do embrace. I like to think of myself as a kind, loving, earthy, hippie momma. I like real food made by hand. I say namaste and mean it. I am an open-minded, liberal-leaning, tree-hugging granola eater and this is my latest granola concoction.

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Chai-Spiced Pecan Butter

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If I had to make a prediction for a 2014 food trend, I’d pick artisan nut butters. Yep, I’m talking $12/jar fancy shmancy nut butters. They might be a blend of different nuts or have special spices and flavors added. Of course, chocolate-hazelnut has been done and people love it. What about vanilla cashew butter or ginger brazil nut butter or cardamom almond hemp seed butter?

So I thought I’d whip up my own batch of trendy nut butter using good ole Texas pecans and chai spices. Making nut butter is so easy. Um, you put the nuts in a food processor and let it whirl around until it turns into nut butter. That’s pretty much it. I liked using pecans because I can get them locally since I live in Houston.  It’s our state tree and everything. Pecan trees, a species of hickory trees, are actually native to the U.S. and our country produces more than 80 – 90% of the world’s supply. So that’s neat, too.

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Vegan Eggnog French Toast

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Merry Christmas yogis! Made the best brunch for my family this morning and had to share. It was one of those perfect mornings. Yummy tasty holiday-inspired french toast, vegan apple sausage, green juice and coconut chai. Believe it or not, this was all before we opened presents. Now that my boys are teenagers, everything is different. They SLEPT IN until after 10am. Which when I think back to when they were little, it’s sort of hard to fathom.

This recipe comes from the back of the So Delicious coconut milk eggnog carton. So I can’t take much credit for it, but it’s so awesome…it’s worth a post on Christmas day. The prep could not be easier. Blend banana, eggnog, spices and vanilla and pour into a pie plate.

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Carrot Sweet Potato Juice

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SWEET POTATO JUICE??? Wah??? Um, yes! It’s awesome.

Got this idea today after yoga class. My friend Mayra and I were talking about juicing. (This is a typical post-yoga class conversation, btw.) I mentioned that as it has been getting colder, I mostly want to juice carrots. They seem more warming to me; because of their color, because they are a root vegetable and because they go really well with ginger.

Mayra told me about her friend or maybe her sister or maybe her sister’s friend who combines carrots, sweet potato and ginger for her cold weather juicing. SWEET POTATO???? Wah??? How cool! So I immediately went home to try it.

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Wanderlustful Açaí Bowl

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I spent last weekend doing yoga and more yoga at Wanderlust Festival Austin. I took classes from rockstar yogis, like Shiva Rea, Seane Corn, Janet Stone and MC Yogi. We posed, we flowed, we flew, we laughed, we danced and we had a blast. And since we were in Austin, we ate some pretty good food too.

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Pumpkin Granola + Fresh Persimmons

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This is my second granola post and as far as I’m concerned I could post a new granola recipe every week and it would be awesome. The world really can’t have too much granola. And there are so many great flavor combinations to work with that it allows for lots of creativity. So here’s my autumn seasonal granola and I hope you love it.

I topped the pumpkin granola with fresh persimmons from Houston’s Eastside farmers market. There are two main varieties of persimmons that are generally available: Hachiya (astringent) and Fuyu (non-astringent). Apparently, the hachiya can make your mouth pucker when under-ripe. The fuyu can be eaten when the fruit is firm. I went with the Fuyu variety.

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Indian Food Part III: Dosas

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Nearly every culture has it’s own form of crepe, pancake or soft flat bread. The French version is world famous and for good reason. The Swedish have their thin pancakes, Russians make blinis, Norwegians have lefse and Ethiopians make a spongy bread called injera. In India, they make dosas. Which are not only awesome tasting; they are vegan, gluten free and full of protein. Whoa. How cool is that?

You’ll need to start making dosas, the day before you want to serve them. A pain? Maybe. But really worth the effort. A lot of this time is just soaking and fermenting. So the hands on work takes place mainly when you are making the crepes.

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Green Smoothie Deconstructed

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I love it when people ask me what I put in my green smoothies. This is the kind of conversation that I truly look forward to having with someone. It’s a fun give and take. I know the way I make my smoothies has been influenced by what I have learned from other people and a lot of experimentation.  ‘Cause, let me tell you, I have made some pretty yucky smoothies in my time.

So I thought I’d break down the different components of my smoothie. This is SO not scientific in any way. I’ll share some nutritional info, but do your own research and trial and error to see what is right for you.

Liquid Base

Nut milk

Rice milk

Coconut milk

Coconut water

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Fresh Fig + Rosemary Focaccia (gluten-free)

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When we moved to Houston three years ago, we planted a fig tree in the backyard. Planting a tree is such a hopeful act. Will it take root? Is it in the right spot? Will it flourish and grow?

Well our little tree has tripled in size since we planted it. However, for the first two years the figs it produced tasted terrible. Really awful. Like nobody wants to eat these things. I tried roasting them and tossing them with honey, which helped a little but not much.

Something special happened this season. Bam! The figs are awesome. They are so sweet and taste wonderful. I love going out into the backyard and finding the ripe ones and twisting them off the branches.

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