Balancing Herbal Vegan Egg soup with chat masala in 10min

Egg Soup
4- cups of vegan broth of your choice or water
1- cup of soft sprouted tofu or 3 eggs( optional for Palio diet)
1- tsp of soft tamarind concentrate( optional it taste well with or without it but it adds sour flavor)
1/2 tsp of Chat masala  could be store bought at Indian store or made
1 handful of parsley or cilantro chopped

In medium pot bring vegan broth or water to a boil, add chat masala and tamarind concentrate then scrambled soft tofu or cracked fresh eggs. Cook on low heat for 5 min, garnish with herbs and serve

Chat masala
2tsp-black salt
1tsp-cumin powder
1tsp-Ajwain or fennel seeds
1tsp-Black pepper
1tsp- Dry ginger
1/2 tsp of citric acid and Asafetida powder

Combine all of the ingredients in spice jar and shake to mix well. This spice mix could be used in salad dressings, vegetable dishes,eggs, fruit salads. It adds flavor, helps thyroid function, cools the body and supports healthy digestion.

 

Welcome Sejal Shah!

Sejal has been on the path of yoga and meditation for about 20 years. She received her formal yoga training through traditional and recognized yoga schools like the Art of Living, in Iyenger and Sivananda styles. Having a strong foundation for understanding health, in terms of mind-body-soul state with her training in Homeopathy, Yoga and Ayurveda, she teaches people of all walks of life about healthy living.How to effectively manage their mind and emotions, eliminate stress, live in harmony amid diversity and bring greater peace and joy into their lives. 

She has facilitated more than 15,000 hours of yoga based mind-body wellness programs. She is the Founder & Director of Wellness and Life Style Excellence Center and a member of Yoga Academic Council at Sri Sri University, India.  She writes regularly on yoga and healthy living in various print and digital media like the Huffington Post, YOGANONYMOUS, etc. Her gentle, loving, and authentic approach brings profoundness in her teaching.

She is available for Yoga privates Mon-Sat 3:00pm -5:00pm and with our private special going on now there is no better time to book online!

August Recipe: Calming Blue potato & mushroom salad with almond dressing

Taste, one of my favorite summer meals that gives you both nurturing and lightness for your active summer lifestyle. Defeat the heat, cool, and reduce inflammation in the body try out my Blue Potato and Brown Mushroom Salad! All of the ingredients bring perfect balance on all levels in this summer meal. It's Devine!

Salad

4 medium sized blue potatoes- boiled until soft then peeled
2 cups of bella mushrooms -washed and sliced, organic if possible. Pan fry it with olive oil and garlic until lightly brown. 
1/2 cup of finely sliced red onion
1 cup of green beans- ends trimmed, cut 1 inch piece and steamed until soft
1/2 of sweet bell pepper- washed, seeded and finely sliced
1/2 cup of finely chopped parsley and dill
hard boiled egg for decoration(optional)

Prepare all of the ingredients and place it in bowl then dress it up with almond dressing and mix well. Let it refrigerate for 30min before serving for better results. Decorate with egg and greens then serve.

Almond Dressing

1 cup of almonds- soaked over night
2 cup or more of almond milk or water  depends on desired thickness
1/4 cup of olive oil
1 grated zest of organic med lime
1 freshly squezed juice  med size organic lime
2tbsp of nutritional yeast
2tbsp of rice bran solubles optional to increase nutritional value and decrease inflammation. 
2tbsp of apple cider vinegar
1 clove of garlic
Fresh Black pepper grind and salt to taste

Place all of the ingredients in blender and process until smooth, add more liquid if texture it too thick for your blender but just a little at the time to avoid making it too runny.

For 4 people as main entry or 8 people for side dish

July Recipe: Cooling and healing Cucumber yogurt soup

Ive recently taught an Ayurvedic cooking class at studio, we were preparing a summer menu with dishes based on Ayurvedic Principals: the most complete holistic cooking practice. We made the Cooling Cucumber soup for that class, however I never cook the exact same thing twice, as some of you know from my yoga and pilates classes. This is yet another variation of that soup! I invite you all to create your own version. Be a cooking artist, and express your creativity!

  • 2 cups of English cucumber peeled, salted, rinsed and towel dry
  • 1 small bunch of fresh dill well washed and firm part of steam cut off
  • 1 cup of plain coconut yogurt or when using regular organic yogurt plus 1tbsp of Agave 
  • 1/2-1 lime juice to taste and skin of lime finely grated. Place half of juice in blender and rest add to taste.
  • 2 tbsp of apple cider vinegar
  • Salt and black pepper to taste
  • 1/2 cup of Chopped fresh cucumber
  • 1/2 cup of grated Daikon radishes or sliced red radishes
  • 1 hard boiled egg cut into slivers 
  • 2 stalks of scallions finally sliced
  • fresh dill to garnish
  • Smoked paprica to sprinkle before serving

Directions: Prepare all of the ingredients as described. In blender process cucumber with yogurt  add skin of lime, lime juice, salt, apple cider vinegar,(agave if using regular yoghurt) and pepper. Then place soup in bowl and add chopped cucumber, radishes and scallions.  Place in fridge to cool for 1 hour.

Before serving garnish with dill, cut egg and paprika.

Serving size: 2

 

    June Recipe: Raw Avocado-Chocolate Mousse with Strawberries.

    This decadent guilt free desert is perfect for any occasion. Comes out perfect every time its almost impossible to mess up. Try it yourself with our monthly recipe! 

    Instructions: In blender process avocados until smooth then add rest of the ingredients. Place in a serving dish and place in refrigerator to cool. Decorate before serving.

    • 4 small-fresh ripen avocados
    • 4tbsp of chocolate cacao powder
    • 1tsp of Wildcrafted Maca powder 
    • 4tbsp of Coconut palm sugar 
    • 2tsp of pure Vanilla extract 
    • Small amount of Almond milk to help blending
    • 1/8 of tsp of pink Himalayan sea salt 
    • Fresh strawberries and mint to decorate

     

    May Recipe : Spring Cauliflower & Parsnip Mashed Potatoes

    Glorious Spring Cauliflower Head

    • Head of Cauliflower- green leaves and end of stem removed, washed and towel dry
    • 4tbsp of Tahini 
    • 3tbsp of extra virgin olive oil + some for oiling baking dish
    • 1/2 of lime juice
    • 1 cup of coconut or almond yogourt  
    • 1 tsp of each: tumeric powder, ground black pepper 
    • 2tsp of each roasted and ground: cumin and coriander seeds
    • 1 tsp of pink Himalayan salt
    • 1/2 tsp of each: cinnamon and nutmeg 

    Herbal garnish sauce

    • 3-4 pieces of chives- finally chopped
    • 1 lime- juiced
    • Handful of parsley and cilantro- finally chopped
    • 4tbsp of extra virgin olive oil
    • 2tbsp Nutritional yeast flakes 

    Combine all of ingredients except for Nutritional flakes 

    Start by preheat the oven to 325F. In the meantime, combine and mix well all of ingredients on cauliflower list except for the cauliflower. After your done place the clean head of cauliflower on a large plate and coat using large spoon or your hands, evenly with the yogurt/spice mixture. Make sure to allow the mixture to soak into the cauliflower evenly. 

    Once the cauliflower has been evenly coated, then oil your baking dish and place the cauliflower head in the dish with stem part facing down. Let it bake for 30min then increase the heat to 395F and cook until lightly brown. When your fork gets through with ease they you know its ready.

    When easily pokeable, take it out of the oven and pour the herbal garnish sauce and juice from baking dish over the head of cauliflower. To finish it off sprinkle the nutritional flakes on top. Serve it whole and slice it like stake! 

    Healing Parsnips Mashed Potatoes

    • Parsnips cleaned and peeled 2-3 per person
    • 1/2 cup of almond milk per person
    • 1tbsp of Ghee 
    • Himalayan pink salt to taste ( it needs much less salt then regular potatoes)
    • 1tbsp per person of Nutritional yeast flakes 
    • Handful of fresh chopped parsley and dill
    • Fresh chives to taste

    Boil the parsnips in water until your fork goes in with ease, then drain the water. In a pot add ghee, milk, and salt to the parsnips. Using a hand blender process the mixture until smooth. If you dont have a hand blender feel free to use a food processor or your trusty hand masher too.  Mix in the greens to the mashed parsnips and sprinkle with nutritional yeast. Serve warm and garnish with slices of fresh cucumbers.

    New year, New Things!

    I am trilled to have our front door sign and logo upgraded by my talented daughter Katarina. Look out our are monthly special events coming to studio this year! 
     

    This year I am delighted to welcome our new Kundalini yoga teacher Swaranjot Kaur (Elin Fisher) to our studio. She will be teaching weekly Kundalini classes at our studio, and schedule will be posted shortly. I love Kundalini yoga practice and teachers for their knowledge, discipline, integrity and many other qualities. Ive studied Kundalini yoga over the years and I must say its one of the most powerful, healing experiences Ive ever had. I am looking forward to continue my Kundalini practice with Swarnjot as well as invite you all to try this amazing class.

    Our New Yoga Wall!

    Were really excited and proud to introduce the Yoga Wall! The first of its kind in High County

    The Yoga Wall allows  you to preform standing poses, back bends, inversions, work for neck to shoulders, and is a fantastic workout for the spine! It is the yoga prop that was design to support you in poses without putting pressure on spine and joints. The Yoga Wall brings your yoga practice to an entirely new level, where you can use the gravity to create deeper openings, extensions, flexions, and challenges.

    It gives us an element of effortlessness in a pose (asana) as well as teaches us the experience of letting go using the gravity and weight of your own body. I start our typical yoga class on floor first, followed by breathing and then going to the wall, coming back to the floor practice and then returning back to wall.

    Check out all you can do on our Yoga Wall demonstrated by Dr. Kaplan