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November 21, 2013
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November 7, 2013

Farro Mushroom Stew





Farro is a cultivated whole grain that is loaded with fiber and protein (particularly for a grain.) Consider substituting farro for pasta in one of your favorite meals.

Farro Mushroom Stew

Ingredients: 1 cup- whole farro, 2- large tomatoes (diced), 1- onion (diced), 1 cup- portobello mushrooms (chopped), 1 can of kidney beans (rinsed and drained), 4 garlic cloves (minced), 2 tbsp- olive oil, 1 cup- vegetable stock, 2 cups- water, 1 tbsp- chile powder, 1 tbsp- pepper, 1/3 cup- basil (chopped), salt- to taste (keep it light.)

-Rinse farro in cold water under sink in a sieve to clean and remove any debris.
-Add farro to a sauce pan and with 2 cups of water. Allow to sit for two minutes.
-Add pan to medium/low heat and cook for five minutes, uncovered.
-Add pepper, salt, chile powder.
-Add onion, garlic, tomatoes, olive oil and vegetable stock to pot and allow to cook, uncovered, for 1-hour (if you are using whole faro, you must cook it longer, otherwise follow the instructions for the farro that you might purchase).
-Continue to check the readiness of your farro.
-When farro is tender, add mushrooms and kidney beans to the pan and cook until mushrooms are soft.
-Garnish with basil and adjust salt to taste.

Bon Appetit!



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October 21, 2013

Hanumanasana



Hanumanasana or Monkey Pose is a deep hip and hamstring stretching pose. There are numerous variations of this posture and the practitioner should be mindful of working at a level that is comfortable for their body. For modifications of this pose, props such as yoga blocks underneath the hands with the hands toward the floor as well as padding or blankets/towels underneath the hips, can be used to support the body as you work to gently stretch the muscles groups in this pose.

Shanti!

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October 7, 2013

Mostly Plants: Vegetable Lentil Soup





With the arrival of autumn, hearty soups can be the perfect transitional meal for the season. This vegetable lentil soup recipe is a comfort meal that will warm the body and satisfy the appetite.

Vegetable Lentil Soup

Ingredients: 1 cup- green lentils, 2- large tomatoes (diced), 1- onion (diced), 2 large carrots (chopped), 2 sticks of celery (chopped), 6-8 garlic cloves (minced), 2 tbsp- olive oil, 1 tbsp- chile powder, 1 tbsp- pepper, 1 tbsp- cayenne pepper, 1 cup- vegetable stock, 2-3 cups- water, 1/3 cup- cilantro (chopped), salt- to taste (keep it light.)

-Rinse lentils in cold water under sink in a sieve to clean and remove any debris.
-In a large pot or wok, add 2 tbsp of olive oil over medium heat.
-Add garlic, onions, and salt to the pan, cook for two minutes.
-Add carrots and celery to the pan, cook for two minutes, covered.
-Add tomatoes to mixture and allow to cook for another five minutes, covered.
-Add vegetable stock, salt, chile powder, pepper and cayenne pepper and cook for two minutes covered.
- Add lentils to the pan along with water (more water if you want a more thinned out soup texture. Reduce heat and allow lentils to cook, covered, until lentils are soft, 30-45 minutes.
-Garnish with cilantro and adjust salt to taste.

Shanti!

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