Category Archives: Sides

Kale Cabbage Salad

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You know how sometimes you make a salad and you just nail it. The taste is just right. The texture is perfect. The vegetables and dressing co-mingle like they were meant to be together. This is the salad you have been looking for your whole life. The love of your life salad, if you will.

Well, I made that salad tonight. I’m a huge fan of kale salads, but I’ve made many that have fallen flat. The kale tastes too bitter or something just isn’t quite right. But tonight, ah tonight, the kale salad sang and it was a beautiful thing.

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Mustard Pretzel Crispy Roasted Vegetables

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I’ve lived in Houston for more than three years now and it still surprises me how wonderful the Fall is here. The season starts a little later than up north. It really begins after Halloween and lasts through December or longer. We don’t have much of a winter and I’m more than okay with that.

While I have acclimated to the heat and humidity of the summer months, Autumn is such a refreshing change of pace. And by the time November rolls around, I’m ready to start eating more comfort foods like soups and stews. And root vegetables and squashes become the new staple in my pantry.

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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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Indian Food Part II: Dal

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My little trip to the Indian market last week introduced me to all kinds of new things. Well, dal isn’t new to me, but I usually just make it with red lentils. Looking at all the bean choices on the shelves made me want to branch out. So I made yellow split pea dal and it was so delicious.

What is dal? Dal is sanskrit for split. It is made with split peas, beans or lentils. And it’s not exactly a soup, but it can be kind of soupy when you first make it. It thickens up as it sits and definitely once it’s refrigerated. So, I guess it’s more of a side dish. Dal is an important staple in Indian cuisine, adding protein to most meals. Try serving it with some basmati rice and naan or other Indian bread.

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Mung Bean Sprouts

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The first time I sprouted beans was more than a year ago. I was invited to a raw food potluck by my friend Eileen. I didn’t know a thing about raw food, but being the curious foodie yoga girl that I am, I started doing some reading and playing in the kitchen. Since that time, I’ve had a lot of fun discovering raw food techniques and recipes.

So I dabble in raw food…eating it mostly for breakfast and lunch and having cooked food for dinner. This works for me. Raw food consists of fruits, vegetables, grains, nuts and seeds that have not been cooked at a temperature higher than 115-118 degrees. It is nutrient dense food that tends to be more bioavailable, that is, more easily absorbed, into our system.

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Casa De Luz Sun Cheese

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Just got back from a week-long Ashtanga training in Austin, Texas. Got to study with David Swenson and his wife Shelley Washington. David wrote the book on Ashtanga yoga that we used in my 200-hour training. It was an honor and privilege to spend time with him. David brings an amazing depth of knowledge and a delightful sense of humor to his teaching.

There were nearly 50 students in our class. I walked in not knowing a single person and left with several special friends. Yoga has a funny way of doing that. One night a group of us went to Casa De Luz for dinner. It’s a macrobiotic, vegan, gluten-free, seasonal, locally-sourced, organic restaurant. I’ve never been anywhere like it. Not far from downtown Austin, but it feels like it’s a world away.

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Lots of Veggies Sushi Rolls

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When I was in yoga teacher training, veggie sushi saved my life. I would come home late, tired and hungry after a long day of practicing yoga. Although I was super hungry, really the only thing I wanted was vegetable sushi rolls…a little seaweed salad was okay too. I’m not sure I can explain this, looking back. Maybe it was the salty taste from the nori and soy sauce. Maybe it was the fact that sushi rolls can be light and filling at the same time. For me, it was a craving that could not be denied.

On these evenings, I usually had rolls from my favorite asian restaurant or really I was not that picky, grocery store sushi was fine too. But now that I have a little more time, I really like making my own rolls. And what’s fun is that I get to come up with weird combinations that I wish I could find on a menu but I never can, like mango/cucumber.

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