Category Archives: Snacks/Appetizers

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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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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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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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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FYG Savory Snack Time

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My inner kindergartener loves a good nap and depends on snack time to get me through the day. While I’ve pretty much mastered the art of trail mix and love a crunchy rice cake with nut butter, I thought it might be time to try a few new things. And, I’m trying to steer away from sweet things this week just because I do that sometimes. So I’m cutting back on dried and fresh fruit and other sweet things.

So today I made Blue Corn Paper Bag Popcorn; Ginger Sesame Roasted Chickpeas and Dill Carrot Chips. It took about an hour to make all three snacks, which I am happily munching on as I type this post.

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Blue Corn Piñon Muffins + Raspberry Chia Seed Jam

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Driving around Santa Fe and Taos last week we saw several roadside tents selling piñons. Being the curious foodie that I am, we had to stop and check it out. Piñons are pine nuts that come from a slow growing pine that is the state tree of New Mexico. And the bag we bought just outside of Taos contained the best pine nuts I’d ever had. They were so fresh and buttery. Oh my.

I’m happy as a clam just snacking on these babies, but I thought I’d use them in a recipe. I had made blue corn pancakes over the weekend and thought I’d try making vegan muffins. The first batch I made were, well, terrible. Really heavy and not very tasty. The recipe that I’m sharing with you is adapted from Vegetarian Times and it’s so good.  I made a little jam to go with it, but you could use any jam from the farmers market or your local store.

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Sunflower Butter

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Just got back from a 2000 mile road trip from Houston to Cincinnati. So great to see old friends and enjoy cooler weather. Since I was traveling by car, I packed a bag full of healthy snacks. My favorite thing that I brought along was a sleeve of rice cakes and a jar of creamy Sunbutter.

It’s amazing how satisfying this little snack is to me. I got my good friend Kristin hooked on it too. We’d spend a day shopping or go for a long walk and come home and make this treat. Couldn’t be easier: spread a generous tablespoon of Sunbutter on lightly salted rice cake. Top with fruit if you feel like it…bananas, strawberries, peaches…whatever. Oh, and a little drizzle of maple syrup is pretty awesome, too.

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Heather’s Raw Oatmeal Raisin Cookie Dough

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Heather is one of my YTT classmates and she brought these delicious treats to share with our group. I warn you now, these are a little addictive. Very hard to have just one. And it’s crazy, but they really taste like oatmeal raisin cookie dough, but are made with super healthy ingredients like cashews, hemp seeds and shredded coconut.

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Blueberry Lavender Ice Pops

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So I stopped by my local farmers market yesterday afternoon and somehow got totally inspired to make this. It started when I walked by the blueberry guy. There was no way I was leaving without some of those babies. Then I spent a long time talking with the lavender guy. He had some tomato samples sprinkled with this amazing lavender seasoning…oh my.

When I saw this cute little tin of culinary lavender, I knew I wanted to pair the blueberries and lavender in some way. I’ve actually never put these two things together, but they seem like a natural flavor combination. Think I will probably be playing around with this idea some more.

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