Tag Archives: cinnamon

FYG Fall Breakfast Ideas

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Green Apples + Raw Walnuts

Now that it’s Fall, a busy time of swirling activity and change, I’m looking for a grounding seasonal breakfast to start my day. Don’t know about you, but I can get into a morning rut. Always having the same thing…usually some variation of raw or minimally cooked oatmeal, nuts and seeds.

As recent as five years ago, I was mostly eating boxed cereal for breakfast. I thought this was fine, even healthy. I’ve learned so much since then. I wouldn’t dream of eating that way now. First of all, boxed cereal is not a food, it’s a processed food product. There is nothing in nature that resembles a Cherrio or Fruit Loop.

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Mexican Chocolate Elixir

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So I’m prepping for a yoga and chocolate tasting workshop that I’m going to lead next week (wanna come?) and I remembered this amazing drinking chocolate that I had in Santa Fe last summer. If you are ever there, be sure to check out Kakawa Chocolate House. It’s super cool. They have a ton of different chocolate elixirs to choose from and you can taste any one of them first…which of course, I did. And don’t you just love the word ELIXIR. Makes me think I’m drinking something magical and healing sent down from the Mayan gods.

They have all kinds of interesting flavors added to the drinking chocolate including ancho chile, lavender, cinnamon, nutmeg, orange and rose to name a few. Some of the drinks are a little more bitter because of the higher cacoa content of the chocolate used and others are sweeter. For this recipe, I stuck with a traditional Mexican flavor combination using almonds, cinnamon and Mexican vanilla.

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FYG DIY | Spicy Neck Roll

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Often, I structure my yoga classes around a theme. It could be a concept like ‘going with the flow’, or a particular pose like crow or a section of the body like the core or a family of asanas like inversions. This week I’m talking about the cervical spine/neck and relieving neck tension.

I was surprised to learn that our heads weigh around 12 to 15 pounds. That seems really heavy to me. Way heavier than any bowling ball I’ve ever used. If our head is perfectly lined up and balanced on our spine, it’s all good. But shift the head forward a few inches and we start to strain the supporting muscles.

I don’t know about you, but here I am sitting at this computer and I naturally want to lean my head forward. I do that when I look at my phone (which is way more often than is necessary, I know); when I drive and when I cook. Basically, I catch myself leaning my head forward nearly all day long.

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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. ┬áIt’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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Iced Rooibos Chai

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So do you ever go on vacation and pick up a new thing that you don’t regularly do at home? Like taking an early morning walk everyday or sleeping late and reading a book in bed or getting a massage. Whatever it is, when you’re on vacation it feels extra special, right?

I just got back from a two week road trip to Northern New Mexico. One thing that I adopted as my vacation thing was drinking chai tea almost everyday. It all started when we went to an Ayurvedic Indian restaurant in Santa Fe called Annapurna’s World Vegetarian Cafe.

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Mango Cinnamon Horchata

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With Cinco de Mayo coming up, I thought it would be fun to make a batch of homemade Horchata, a sweetened Mexican rice milk drink. Before moving to Houston, I’m not even sure if I’d even heard of this drink. The first time I tried it was at a farmer’s market on a hot day. It was flavored with strawberries and immediately cooled me off and I fell in love.

Horchata is very light and tastes great served over ice. For my recipe I adapted one from David Lebovitz who got his inspiration from Fany Gerson’s book Paletas. You start by grinding uncooked rice in a blender until it resembles cornmeal and then soak it overnight in water. I’m not usually big on soaking things, I’m more of a spontaneous cook, but this was a fun experiment.

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