Ch-Ch-Ch—remember those tiny seeds that you could spread onto clay pigs and bunnies and they’d sprout into fluffy pat-worthy green “fur”? Yup, chia. Well, did you know that many people consider it be nature’s perfect food? Read more…
Archive for the ‘Raw Food’ Category
How To’sday: Sprouting 101
I have a few posts on the site that walk you through the benefits and steps involved for soaking and sprouting, but I have a feeling many of you are still intimidated by it, so I made a little video (after the jump) to show you how ridiculously easy it is. 2012 is the year you will take on sprouting! I know YU can do it. Read more…
Whole Food of the Month: Sea Vegetables
I’m going to start a new YumUniverse series this year in an effort to introduce YU to new (or not-so-new) nutrient-dense foods. Once a month, I will choose a particular food, and at least once a week I will share a recipe using that food. That way, you will be able to experiment all month-long. You’ll be able to see how versatile that ingredient is, feel the benefits of that food by month’s end, and if you have to purchase a larger amount of that ingredient, it won’t sit lonely in your pantry or fridge after being used in only one recipe.
I’d like to kick off this series with a particular food that used to scare me, and I imagine it will some of YU, too. Rest assured though, that I have come up with recipes that make this particular food something that you’ll end up craving. And if you have a particular recipe using this food, share with us. We may just post/link to your recipe! Read more…
Countdown to Dairy Freedom: Your 39-Page Guide to Life After Dairy Products
I hear it all the time: “Oh, I could never live without cheese.” “What do you eat for breakfast?” “What about calcium?” So, I thought it was time to pull together The Ultimate Guide to Life Without Dairy Products and I am days away from releasing it to those in need.
Dairy Freedom is an interactive, 39-page collection of recipes and information that proves that dairy-free is not about limitations. Dairy-Free is about infinite possibilities. Read more…
Roasted Garlic and Fresh Lemon Aioli: Dairy-Free and Oil-Free
Most aioli recipes involve eggs and oil and it’s been a mission for a while to come up with a plant-based, oil-free version with that light, creamy aioli texture. And here it is. This simple recipe can be used to dress a salad, as a dip for fresh cut veggies, or as a condiment for Lentil and Portobello Sliders (coming this week).
You can prepare it raw if you like, just skip roasting the garlic. I’m a big fan of the richness of roasted garlic paired with fresh lemon, so I tend to prepare this recipe as listed below—roasted. Either way, it keeps well in the fridge and is a tasty, versatile option to keep on-hand. Read more…
Yogi Sara Strother’s Morning Superfood Smoothie: Dessert for Breakfast
I met the lovely Anusara instructor, Sara Strother, thanks to my good friend, and YU contributor, Maya Henderson. She wanted to share one of her breakfast secrets with YU and I thought that was a super idea, so take it away Sara!
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Hello YumUniverse!
As you may know, the life of a yogi is a pretty active one. When it comes to breakfast we yogis need something that is really gonna rev engines and jet set our day. Personally, breakfast has always been the most challenging meal of the day for me—I’m either left feeling heavy, or teased and wanting more.
To be honest, I am also a picky eater. There isn’t some neat category you can shove me into. Vegetarian doesn’t work because I don’t eat dairy. Vegan doesn’t work because I love raw fish. Then with allergies to soy, cane and beet sugar…you can see that the first meal of the day for me could be a nightmare. Luckily, a fellow yogi from Boulder came and stayed with me for a few days and wanted to use my blender—a cheap purchase from Target, and at this point it was quite dusty. But after busting it out and going along with the smoothie routine with my friend during her stay I have not been the same since. Read more…
Mana Food Bar: Chicago
Mana loosely translates to “the life force in nature” and “the things magic is made of” and that about sums up one of the best vegetarian restaurants in Chicago. The owners behind Decero Taqueria and one of my favorites, Sushi Wabi have created a warm, intimate setting for their delicious meat-free dining. The small plates allow for a prolonged meal with a variety of simple and modern flavors. The staff is attentive, friendly and welcoming without being overbearing or interruptive. Read more…
