Please Vote 5-Stars for Me!

Please vote for me every day from March 30th through April 15th so that I could be on the cover of September's Yoga Journal and represent the lovely Jersey shore and our rich yoga community. Click on 5 stars below my picture (on the site page) then click rate once a day.

Please pass along to others and ask them to vote for me too.

Thank you so much in advance!

Banana Coconut Chocolate Chip Cookies

I'm always trying my best to satisfy my sweet cravings with healthier options. The maple syrup content is pretty low in this recipe and is combined with other naturally sweet ingredients to make these cookies totally hit the spot! This is a recipe I adapted from the book, Clean Food, by Terry Walters. They are SO yummy, chewy, tasty and delicious! You gotta try-

Banana Coconut Chocolate Chip Cookies

Ingredients:

2 mashed bananas (ripe or overripe is always ideal!)

1/4 grapeseed oil

1/4 maple syrup

1/2 teaspoon vanilla extract

1 cup rolled oats

2/3 white spelt flour

1/4 teaspoon baking soda

1/2 cup shredded dried unsweetened coconut

dash of sea salt

1/4 your favorite chopped nuts (mine are pecans, or walnuts)

1/4 cup grain sweetened chocolate chips

handful of raw cacao nibs (optional)

sprinkling of raw sugar to dust tops of cookies with before they go into oven (this is optional)

1 tbls chia seeds (optional, but you know me always throwing chia into everything!)

Directions:

Preheat oven to 350 F. In a medium bowl combine wet ingredients, mix well. In bowl, combine dry ingredients. Add wet to dry ingredients and mix until just combined separate (don't overstir).

Line a cookie sheet with parchment paper (heck yea for no clean up!) and drop batter by the heaping teaspoon onto sheet. No need to perfect the dollops, that's what makes these cookies so great! If you'd like, dust the tops of the cookies with a little raw sugar (just for fun!). Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place onto cooling rack. Once they are cooled, ENJOY!

CYH's Songs of the Moment: Lykke Li - Wounded Rhymes

I am LOVING Lykke Li's new album, Wounded Rhymes!

I saw her a few years ago at All Points West on one of the smaller stages in the afternoon. She gallivanted around the stage in this outrageously gorgeous outfit, radiating style and sex. As I was walking away from watching her play she closed her set with "Knocked Up" by Kings of Leon. She creatively put her own twist to the song and I've loved her ever since. Anyway, this new album is totally doin' it for me. She is SO sexy!!!!

The Politics of Yoga @ Princeton University

I just got in from watching the thought provoking panel discussion at Princeton University on The Politics of Yoga. The panel of experts included:

Dr. Edwin Bryant (Professor at Rutgers University, and translator of the Yoga Sutras of Patanjali)

Dr. Virginia Cowen (Professor at CUNY and board member of the Yoga Alliance)

Sheetal Shah (senior director of the Hindu American Foundation and author of HAF's controversial "Take Back Yoga" campaign)

Edwin Stern (founder-director of Ashtanga Yoga NY, editor of Nama Rupa magazine, and senior disciple of yoga master K. Pattabi Jois)

Tara Stiles (founder of Strala Yoga, yoga columnist for Women's Health magazine, and personal yoga teacher of Deepak Chopra)...and by far the coolest, most down-to-earth yoga chick out there who I've been a fan of for years, I LOVE HER!!!

Listening to these accomplished yogi's exchange their ideas was interesting and enlightening as ever. The West has definitely changed what yoga is all about, shifting its focus more towards asanas (poses) and away from the spiritual/intellectual theories, and this is what most of what the discussion revolved around. It was refreshing to see that although each yogi may have studied under a different lineage, or focuses more on asanas than Sanskrit terms...yoga is within each one of us and how we interpret it and incorporate it into our daily life is really what it's all about.

For me, yoga has taught me awareness. Mindfulness is yoga...in every movement, thought, action or moment of my life. I know that may seem like a simple 3-words, but it's completely changed the quality of my life for the better, allowing me to be present in my body and able to fully feel moments. I'm so grateful for this awareness and can't imagine what my life would be like without it. I appreciate such little things and fleeting moments because of the joy I get from each experience. The awareness I've cultivated over all of these years practicing has let me become more in touch with my true inner self. My yoga practice is such a beautiful, transformative experience each and every day!

What is yoga to you? How has your yoga practice changed you?

Fermented Foods for Digestive Health

It's simple: digestion is the key to good health. Good digestion is absolutely essential for optimal assimilation of the nutrients that we take in with our food. We Americans tend to think of eating food as fueling up and filling up, instead of what the act truly is- the taking in of the nutrients from which all future cells will be made. And those cells, of course, make up every single organ and system in the body.If you think about fermentation at all, you probably think about alcohol. But there are many other kinds of fermented foods such as yogurt out there. Foods that are labeled “pickled” are also fermented foods. Fermented food uses microorganisms to convert sugars into lactic acid, creating a signature sour taste.

That sour taste which many people may find unfamiliar should not be equated with unhealthy or expired. In fact, including fermented foods in your diet a few times a week or more could be beneficial for your health.

Fermented foods include:

• Miso. A paste made of fermented soy beans, it forms the base of soups or glazes.
• Sauerkraut. This familiar condiment is made of finely shredded fermented cabbage.
• Sourdough bread. Real sourdough bread is made with milk and other foods that have been allowed to ferment before making the bread dough.
• Kefir. A fermented drink made from milk.
• Yogurt. Yogurt includes live bacteria called probiotics.
• Kimchi. A traditional Korean dish made from pickled vegetables like cabbage or radish.
• Buttermilk. Buttermilk also includes probiotics.
• Natto. These fermented soybeans are a traditional Japanese breakfast dish.
• Poi. A fermented paste made from taro root.
• Tempeh. A cake made of fermented soybeans.
• Kombucha. A fermented tea.
  

Fermented foods help aid in digestion, so enjoying a spoonful of sauerkraut before a meal will go a long way. If you're dairy free, Turtle Mountain has an excellent line called So Delicious using coconut milk instead of cow's milk and they are loaded with healthy bacteria for your belly! And an added plus, consuming sour foods such as some of the ones above will help curb cravings...yippee!

Another way to keep your gut flora filled with the friendly bacteria that your digestive system needs to stay healthy, while boosting your immunity is to invest in a high-quality probiotic. I love New Chapter's line of probiotics (you'll find them in the refrigerated section of the health food store, or even a Vitamin Shoppe), or contact me to purchase high-quality Metagenics probiotics that will work best for you.

All About TOFU

What is TOFU?
Tofu, also known as bean curd and soy cheese, is a mild-tasting product made by curdling soymilk with a coagulant and pressing the curds into a block. There are several different forms of tofu. The most common are soft, firm, extra firm, and silken. Soft tofu is good in recipes calling for blended tofu, or to crumble over salads. Firm and extra firm tofu can be cut into cubes or slices and added to stir-fried vegetables or cooked on the grill. Silken tofu has a custard-like texture. It works well in smoothies and cream pies. There are also a number of pre-cooked tofu products on the market. Tofu can be used in both savory and sweet dishes because of its ability to take on other flavors. By itself, it's pretty bland, so marinade away!

How it’s made: By curdling fresh hot soymilk with a coagulant.
How it’s sold: It comes in five inch sized blocks, and you can buy it in four varieties: silken (used for creamy dishes), soft (great for soups), firm, and extra firm (the last two are great for stir fries). It's usually packaged in water to help it stay moist.
Appearance: White, smooth, and wet.
Consistency: Soft, smooth and spongy.
Flavor: Has hardly any taste on its own, but when added to recipes, takes on the flavor of whatever you're making.

Ideas for Using Tofu:

1. Marinated. Slice the firm tofu in 1/2 x 1" pieces, marinate in soy sauce 5 minutes, then fry both sides til crispy. Kids love this, and you can toss the pieces into pasta, rice, casseroles, stir fries etc.

2. Spiced. For more adult tastes, add spices like ginger, cumin, etc to the marinade, OR use a spicy marinade, then stir fry with veggies OR add an Indian or Oriental spiced sauce. Serve with rice or noodles.

3. Baked or broiled. Cut tofu in 1/2" slices, or in 1" sticks or fingers, marinate and bake or broil. Serve with a grain and vegetables or salad.

4. Crispy. After marinating tofu slices, sprinkle with nutritional yeast, then fry, to give it a cheesy, crispy crust.

5. Raw. Add raw sliced tofu to any cooked veggie dish, or sauce, and it'll soak up the flavors. Tofu goes well with stir fried greens, especially if you throw in a few spices, like cumin, turmeric, ginger, or garlic.

Benefits of Tofu
Nutritionally speaking, both tofu is an excellent sources of a variety of nutrients. It contains muscle-building soy protein, which has numerous health benefits. It does have some fat, mainly in the form of unsaturated fat and is cholesterol free. It is low in sodium, unless soy sauce or other salty ingredients are added. Tofu can be a good source of calcium and iron.

Storing Tofu
Tofu is perishable and should be kept refrigerated, unless it is in an unopened aseptic package. Once a tofu package is opened, leftovers should be covered with fresh water for storage and the water should be changed daily. Silken tofu does not need to be covered with water, but should be kept refrigerated. Keep in mind, for many recipes, you may need to squeeze out the water, well, from firm or extra-firm tofu so that it’s able to absorb the flavors of the marinade.

Simple Tofu Recipe:

Tofu can be a little strange if you’re not familiar with using it in the kitchen. Always remember to use the Internet for quick and simple recipe ideas (or how-to’s) with tofu. You’ll be surprised at how delicious and how easy it is to incorporate into your existing meals! Try the ideas above or this one below.

Sweet & Spicy Tofu Nuggets

These little tofu nuggets are baked in a sweet and spicy sauce for a delectable dish.

Ingredients:

1 block firm or extra firm tofu, cubed

3 tbsp soy sauce

3 tbsp maple syrup

3 tbsp barbecue sauce

2 tbsp ketchup

2 tsp apple cider vinegar

2 tsp hot sauce

Preparation:

In a baking dish, whisk together all ingredients and add tofu, coating well. Marinate at least one hour. Bake at 375 degreed for 35 minutes, tossing occasionally to bake tofu evenly.

Chocolate Banana Super Milkshake

...dairy-free milkshake that is! My chocolate banana milkshake is packed with protein and calcium from the almond butter and milk, while loaded with fiber and omega-3's from the chia seeds and flaxseeds. The organic raw cacao powder, which is a superfood, contains a rich supply of antioxidants, fiber, magnesium and iron, all while having a rich, chocolaty taste! The bananas provide potassium while helping to normalize the movement through your digestive tract (your elimination, teehee!). So, this frozen treat is not only ridiculously yummy, but totally nutritious as well! If cow’s milk is present in your diet and you’d like to use it in this recipe, go for it (as long as it’s organic). You can also experiment with other types of dairy-free milks such as hemp milk, oat milk, rice milk, etc.

Ingredients:
1 banana
1 frozen banana
1 1/2 - 2 cups unsweetened almond milk
1 tsp almond butter
1 - 2 tbsp organic raw cacao powder (go easy if it's your first time with just 1 tbsp)
1 tsp ground flaxseeds (optional)
1 tbsp chia seeds
few drops of vanilla extract

I love adding a teaspoon of spirulina to this shake to make it "green" and more nutritious. This of course gives it a little difference in color, but if you're cool with that then I'd say go for it!

Directions: Place all ingredients into a blender, blend until smooth. Enjoy!!

Benefits of Cacao Powder:

Cacao powder is one of the most vital super food to have in your home. A sweet and dense powder, it can be added as an ingredient to many recipes ranging from homemade cakes to milkshakes. It is a remarkable source of essential vitamins like vitamin A, B, C and D additionally it is comprised of various minerals such as magnesium, sodium and zinc. Cacao also positively effects the production of phenylethylamine, a chemical that is produced when a person experiences feelings of love. It is an awesome source of anti-oxidants, compounds called Flavonols that help the body to produce nitric oxide, a compound essential for proper heart function.