We Are Moving!!!

Its a little bit nostalgic to think about 5 years ago we opened Studio Eleanas in Boone and we have met and helped so many people with their fitness and wellness goals. But its time to spread our roots a little father and we're excited to announce that we will be moving to a new location by May 1st! We are already busy setting up the place and making improvements along the way as we prepare your arrival into our new space! The new space is about three times the size of our current location with lots of natural light and located in Boone Heights Shopping Center right off Blowing Rock Road! 

Our new address is: 182-A Boone Heights Drive Boone, NC 28607

If you dont know we have an Instagram account where you can see our progress as we put it all together and get the latest news as well as tips for your practice! Follow us @Studioelenas

Also, we will be closing the studio on April 27th - the 31st as we move our equipment into the new space and tie up our loose ends at our old spot. So mark your calendars ahead of time. Can't wait to see you all there! 😁

Delightful Butternut Apple Soup 


They say one apple 🍎 a day keeps doctors away, but I think they really might have something here! Apples a packed pull of digestion enzymes, as well as vitamins and adding an apple to your soup, can help with digestion, hydration and reduce calorie intake while improving flavor. Not to mention its just a divine complement to the butternut squash. 

1 medium butternut squash- peeled, deseeded and cut into small cubes
1/2 large sweet onion- chopped
1 large apple- peeled and cut into cubes
2 tbsp of “Better than chicken” organic veg bullion or equivalent stock
1/2 cup of cream of brown rice
Boiling water to cover veg about 4 inches
1 tsp of turmeric powder
1 tsp of freshly grated ginger
1/2 cup chopped fresh parsley
Cashew or almond yogurt to garnish
2 tbsp of coconut oil
Salt and pepper to taste

Heat a large frying pan with coconut oil over medium-high heat, add chopped onion, ginger, turmeric and stir for 5min. Place cut squash and continue stirring until lightly browned. Mix in cream of brown rice and stir for about 2 min.

When you're done transfer the entire contents of the frying pan as well as the cut apples into a medium-sized cooking pot. Cover the contents with boiling water and stir in the veg broth, salt and cook until the vegetables are tender. Using a hand blender purée vegetables until smooth.  you could also use a hand masher but the texture may not be as smooth. If you only have a blender make sure the soup has cooled down to room temperature before blending or else you might have an explosive soup on your hands. To top it opp mix in the chopped fresh parsley and yogurt enjoy! 

Vegan Caprese


This Caprese will fill you with energy and full of refreshing flavors that will just burst in your mouth. Whos ready to jump into the spring spirit!?

1 pink grapefruit - peeled and sliced without skin
1 ripe avocado- peeled and sliced
1/2 a lime juiced
1 tbsp of agave
1 tsp of salt or to taste
2 tbsp of cold pressed olive oil
a handful of fresh basil leaves without stem

Arrange the grapefruit and avocado slices on your serving plate. Hand squeeze the juice from what will remain out of the grapefruit and blend in a blender with remaining ingredients until smooth. Pour freshly made dressing on the avocado and grapefruit slices and enjoy!

Authentic Golden Milk


Golden Milk has been all the rage recently, getting served at high-end cafes and all the popular spots all around America. No wonder its so popular this recipe helps with anxiety and stress as well as promoting a good nights sleep. Sounds like just like the magical potion everyone is looking for!  The key ingredient is a magical spice called saffron which is known to lift your energy and bring a feeling of peace and happiness. Bonus points for those who practice meditation it helps with grounding after the practice.

1cup of organic cow milk or alternative milk such as coconut milk, macadamia nut milk, etc.
1/4 tsp of freshly grated ginger, turmeric powder,
pinch of salt and saffron string
1-2 tsp of honey
1/2 tsp of clarifying butter(also known as ghee)

In a pot, heat up the milk and add fresh ginger, turmeric powder, ghee pinch of salt and saffron strings. Bring it to a boil and let it cool to drinking temperature then add honey and enjoy on its own or with some sliced bananas.




 Nourishing Fermented Rice

When we cook rice today it may not be completely digested by the body. Many of the micronutrient present in the grain may not be readily bio-available for absorption. Fermented rice provides immense health benefits:

  • providing energy for the whole day
  • the body feels less tired
  • helps with allergies and skin related problems
  • removes all types of ulcers
  • helps to maintain the youthful and radiant look of your skin
  • helps to get rid of caffeine dependency
  • the richest source of vitamin B12 for vegans provides gut healing bacteria in abundance
  • removes constipation
  • normalizes blood pressure

for 2 servings

1 cup of basmati rice (washed and strained)
2 cup of hot water
1 tsp of salt
1 tsp of sugar
1 small pot of fired clay
water room temperature to cover the cooked rice

In a small pot place hot water and basmati rice with salt and sugar and bring it to a boil. Simmer it until about 4Tbs of water remains. Switch the stove off and keep the lid closed on the pot for about 15 minutes to finish cooking the rice. When the rice cools down to room temperature then place the room temperature water over the rice, just enough to cover the rice. If your stove is still warm set the rice on the burner otherwise set your stove on lowest setting to warm up the plate then turn it off the heat and place pot with rice and water in warm stove overnight. If its summer you can leave it in the sun for about 3-6 hours.

You can eat it with the water which has a lot of nutrition and good bacteria for your gut or without the water. Add yogurt of your choice for a complete breakfast. You can also use chopped cilantro, tomato and sweet onions with lime juice to accompany this dish.


    Vegan Summer Squash & Beet Pesto

    Serves: 4 people

    4 cups of each - raw butternut squash and beet cut like pasta noodles ( available at publix store or use spiralizer kitchen device)
    1 tsp of dry oregano
    1 tsp of cumin powder
    1 pinch of asafetida powder or fresh pressed garlic
    1 tbsp of ghee
    salt to taste
    cherry tomatoes- washed and cut in half for garnish. 

    Vegan/Ayurvedic Pesto Sause

    4oz of pine nuts
    0.75 oz of fresh basil (1 bunch) - washed and picked
    2 tbsp of dry nutritional yeast
    1/4 cup of cold pressed olive oil
    1/4 cup of unsweetened almond milk or other unsweetened non dairy milk
    1/2 inch of fresh ginger
    Black pepper and black salt(or regular salt) - to taste

    Combine all the spices together and half the amount. Heat up 1/2 of ghee or oil in a large frying pan, add the first half of the spices and stir fry the butternut squash noodles until andante then repeat same process with beets spirals. Garnish with cherry tomatoes and pesto sauce. 

    to make the sauce use a high speed blender to combine all of the ingredients and process until smooth.

    Black salt is available at many Indian supermarkets or you can find it online. Black salt has high content of minerals and is healthier option to increase digestion among many other benefits such as cure for constipation and bloating, treatment for joint disorder, aids weight loss, helps cure respiratory troubles, cures intestinal gas problems, cures heartburn, etc.

    Daikon-almond healing dressing/dip

    There are many surprising health benefits to daikon, including strengthening the immune system, fighting cancer, supporting the respiratory health, improving bone health and helping with good digestion just to name a few.

    This homemade dressing is easy, inexpensive and fast to prepare. If you suffer from food sensitivities or allergies it may be because of the many unhealthy ingredients that are often hidden in some of the best tasting salad dressing out there.

    This recipe makes about 3 cups of dressing. It Can be stored in the refrigerator for about one week after that.

    1 cup skinned almonds ( soaked in hot water for 10-15min and drained)
    1/2 cup unsweetened almond milk or more to achieve needed consistency
    1/4 cup of daikon radish ( peeled, cut in 1 inch pieces and washed in 3 salt water to take out the bitterness)
    1/2 cup of cold pressed olive oil
    2 stalks of green scallions ( washed and cut)
    1 lime juiced
    few springs of dill and parsley to taste
    1 inch piece of fresh ginger( peeled)
    2 tsp of pink salt or sea salt
    2 tbsp of apple cider vinegar
    1 clove of garlic (peeled)
    2 tbsp of nutritional yeast
    1 tsp of black peppercorn
    1 tbsp of raw honey or other natural sweeteners

    Place almonds and liquid ingredients in the blender and process until smooth, then add the rest of the ingredients and continue processing until well processed. For longevity keep your freshly made dressing in a glass jar or container. 








    Prana Rich Carrot-Leek Soup

    Just like a beautiful yellow dandelion in spring time, this soup is ready to bring on the spring! Its helps in aiding good digestion and reduces inflammation as it increases your pranic energy. The yellow color represents the joy in us, we hope you prepare whole pot, and share it with your friends and loved ones. It only takes minutes to prepare! 

    8 cups of water
    1 pound of organic carrots- peeled and cut in 1 inch pieces
    2 cups of leek- cleaned, washed and chopped
    2 cubes of vegan broth or your choice
    1/2 cup of dry roasted no salt cashews, grated in blender or grinder
    1 inch piece of peeled and grated ginger
    2 inch piece fresh turmeric root peeled and grated
    1 tsp of grated organic orange peele
    1 tbsp of virgin coconut oil
    fresh cilantro and coconut unsweetened yogurt for garnish 

    Bring water to a boil with vegan broth. When it starts to boil add chopped carrots and cook until carrots are soft and easily poke-able with a fork. In a frying pan Heat the coconut oil, add grated ginger, turmeric root and chopped leeks, cook until lightly browned then mix in grated cashew nuts. Place the content of the frying pan into the pot with vegan broth and cooked carrots, add orange peel and blend the content in pot with hand blender until all of the ingredients are smooth consistency. If you don't have a hand blender you can always use a blender or food processor, but wait for the contents to cool down so you don't have an explosion on your hands.

    Place it in a serving bowl and garnish with spoonful of coconut yogurt and cilantro. 



    Cauliflower Spinach Spiced Rice


    A grain-free rice alternative to cut down on carbs and starch. Ayurvedic spicing adds flavor and holistic benefits to this simple yet appetizing recipe. You can prepare it in minutes to accompany your main dish or use it as side dish for a colorful presentation. 

    • 1 head of cauliflower - washed and diced in a food processor
    • 4 cups of fresh spinach- well washed and chopped
    • 1 bunch of fresh cilantro- washed and finely chopped
    • 1 cup of yellow onion- finely chopped
    • 2 tsp of ground coriander seeds
    • 1/2 cup of roasted peanuts
    • 2 bay leaves
    • 1 tsp of freshly ground black pepper
    • 2 tbsp of ghee or clarified butter

    Heat the ghee in a large frying pan, add coriander powder and bay leaves, after 30 sec place, chopped onion, grated cauliflower, and roasted peanuts. Stir well and cook for about 15-20min until the cauliflower is soft. Then mix in the chopped spinach for 1-2min, make sure to not over cook the spinach so it can retain its color and nutrition. Remove from heat and garnish with chopped cilantro and you're done!