Dear Universe: thank you for the love, light and joy that radiates from these beautiful new yoga teachers. I’m so proud to see this amazing group graduate from our 200-hr yoga teacher training. They’re off to spread their light to the world! Our … Continue reading
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Q: How did the Mama Banana spoil the Baby Banana?
A: She left him out in the sun too long!
Okay, okay. Beyond cheesy- I know. ;)
But this is a fantastic way to use up all those brownin’ bananas AND indulge in comfort-food-like cookies AND it’s super duper simple! Win-win-win.
It’s exam week, and it’s hard to justify making fancy-pants food porn (when I could be partying with my textbooks), so here we go- quick ‘n’ easy cookie bars: mix, bake, cut and go!
Good luck to all the other students out there writing finals! You’ll rock it! :D
- 3-4 ripe bananas, chopped
- 1 cup oats
- 1/2 cup raw almonds, crushed
- 1/2 cup raw pumpkin seeds
- 1/4 cup unsweetened shredded coconuts
- 1/4 cup raisins
- 2 tbsp chia seeds (optional)
- 2 tbsp maca powder (optional)
- 1 tbsp coconut oil
- few shakes of cinnamon (optional)
- sea salt
** Note: You only really need 3 ingredients: bananas, oats, and a whole lotta love! Add nuts, seeds & dried fruits as you please. :D
Pre-heat oven to 350oF.
Toss everything into a big ol’ bowl and mix ‘er up!
Place aluminum foil on baking sheet, grease with coconut oil. Spread batter into an even 1/2″ layer rectangle.
Bake for 12 minutes. Cut into bite-sized squares. Bless with gratitude & enjoy!
For papa’s birthday, we made a pie. A mere sliver of our love for him and mama.
There are no words to describe how grateful I am for my parents, for they have given me everything. It’s my parents who inspire me to do what I love, to work my tushy off, to dream big… and they lead by example.
All I really want to say today is thank you to all the incredible parents out there. Happy, healthy families are the foundation of happy, healthy societies. Raising love is the most important job in the world, and you’re killin’ it out there.
Love, love and love always,
- 2 cups almonds or pecans
- 1 cup dates
- 1/2 cup dried shredded coconut
- 1.5 cup raw cashews (soaked, 1 hr)
- 2 zucchinis, chopped
- 2 ripe bananas, chopped
- 1/4 cup cocoa
- 1/4 cup maca powder (optional)
- 1/8 cup cinnamon (optional)
- 1″ ginger (optional)
- 2 tbsp honey or maple syrup or pinch of stevia (optional, to taste)
- maca powder
- chia seeds
Blend nuts & dates separately in food processor, then blend together with shredded coconut. Sprinkle coconut on bottom of pie pan (to prevent sticking) and pat crust in.
Blend cashews in food processor until smooth. Add zucchinis & bananas. Add cocoa, maca, cinnamon, ginger & sweetener of your choice. Pour overtop crust.
Decorate with maca, chia seeds, coconut, almonds, or whatever you want! Go wild. :D
Lick the bowl. Freeze overnight or until solid. Smile, share, give thanks & enjoy! <3
“What is a friend? A single soul in two bodies.” ~ Aristotle
A single soul in the bodies of two, or three, or four, or more. This is how I feel about the people in my life: my gurus, my friends, kindred spirits and souls.
On my first day in Las Cruces, a four-mile stroll ‘round the scenic route led me to Downtown Desert Yoga. A place full of love, charm, and the home of my very first studio job.
A place for me to breathe, to grow, to inspire and be inspired.
Last week, we gathered after my final PlayFlow class to feast on organic brownies, raw apple pie and avocado cheesecake (recipe below), to share laughter and stories, presents and presence.
I looked at the incredibly beautiful women and men surrounding me, people I deeply admire and aspire to learn from, and felt a surge of overwhelming gratitude for the souls fate has led me to.
Such beautiful, beautiful souls. Inside and out.
So for me, this little pie is reminiscent of saying goodbye to the people we love, but keeping their lights bright in our heart. Of sharing our humble offerings with the big universe, because even though we are small, we can bring great joy to the people around us.
It is made in love, with love, for love.
- 2 cups macadamia nuts
- 1 cup dates
- 1 cup pistachios (green-chile, if you got ‘em!)
- ¼ cup unsweetened shredded coconut
**Note: Any nut crust will do, really, but I adore how truly decadent this one is- sweet, salty, and spicy at the same time. I experimented with green chile pistachios in honour of New Mexico and fell in love with the taste!
- 2 overripe bananas
- 2 ripe avocados
- ¼ – ½ cup honey or maple syrup or pinch of stevia to sweeten
- Optional: ¼ cup carob powder (for chocolate pie!)
- Optional: ¼ cup maca powder (for super-food-powers!)
Toppings (time to get creative ;)):
- Shredded coconut
- Gogi berries
- Maca powder
Spread a layer of shredded coconut onto cake pan to prevent sticking. Toss nuts, pitted dates and coconut in food processor. Press mixture onto pan until firm.
Blend up bananas, avocados, optional sweeteners and powders. Pour overtop crust and smooth over. The colour of the pie is a bit strange, but hey, it’s the inner beauty that counts! :D
Make it real pretty with sprinkles of coconut, gogi, maca, nuts, or whatever you want! Add in oodles and oodles of love!!
Freeze overnight. Slice, share, spread the joy! <3
Stovetops sing, are you listening?
In our homes, food is glistening…
A beautiful sight,
We’re happy tonight,
Feasting in a winter wonderland!
I’ve been shamelessly singing Christmas carols since summertime, but ‘TIS THE SEASON, my dear joy-givers!
Bright lights are magically appearing everywhere (elves, perhaps?) and even the skies are dressing up extra-festive in brilliant crimson and gold. And you know what that means… it’s time to cook up some Christmas cheer!
This healthy homemade cranberry sauce is rosy as Rudolph’s nose and as sweet as Santa’s smile. I’ve been using it in pies and wraps and stir-fried with my veggies (I know it sounds weird but it’s seriously delish… recipes coming soon!!) but here’s the super-simple star of the show!
Wishing you very, very merry almost-Christmas days!
- 1 cup fresh cranberries
- 4 oranges
- 16 dates (minced)
- ½“ ginger (minced)
Cut oranges in half and squeeze juice into saucepan. Toss all ingredients in and cook on medium-high until desired consistency, approx. 12-15 minutes. Listen to the cranberries pop, pop, pop and sing along!
Yes, it’s really this easy! Happy carolling! :D
**Update: For a fabulous cranberry muffin, head over to Bam’s Kitchen for a tasty treat! I love her creativity!
“Let food be thy medicine, and let thy medicine be food.” – Hippocrates
Our bodies are truly magnificent creations.
We are made to survive. We have epic armies fighting battles in our bods to keep us happy and healthy. And these hard-workin’ germ-whoopin’ wellness warriors need our support!
Our greatest responsibility is to keep ourselves bright, inspired and ablaze with life, because our energy affects everyone around us. After all, we can only give to others if we give to ourselves!
So take some time today to check in with yourself: physically, mentally and emotionally. Listen carefully to the signals sent to you by those on the front lines. Dis-ease is a sign of imbalance in the body, and prevention is the best cure!
Nourish your body with nature’s best. Sleep well. Soak up sunshine. Smile!
One ritual that empowers me is starting off every day with thoughts of gratitude, meditation, yoga, hot ginger tea and a fresh green juice (recipe below!).
Personally, I love juicing. It’s a fabulous way to get an abundance of nutrients that we may not consume otherwise, and it makes me feel fresh and clear. I could rave about this forever, but try it for yourself and see how you feel over the course of a few weeks! :D
Think of this superjuice as the ultimate multivitamin, courtesy of dear mama earth. All you need is a juicer, fresh greens, and an honest heart-to-heart with your inner guru about how you want to live the best life for you.
And regardless of whether you decide to juice or not, just make time to re-connect with your beautiful bodies. That’s the most important thing!
Wishing you health and happiness, from the bottom of my heart to yours. <3
I like to mix and match from:
- broccoli stems
- dandelion greens
- bok choy
- small piece fruit if needed (lemon, green apple, pear or cranberries)
- 1-2 cucumbers
- 3-4 stalks kale
- 2 broccoli stems
- 1 apple
- a kick-ass attitude!
**Note: My staple juice is made purely out of green veggies and ginger. But if you don’t typically consume a lot of raw veggies, I recommend starting with a pure cucumber juice or a cucumber/ apple mix (which is deliciously refreshing) and slowly adding darker greens as you go to get used to the taste. You may also want to dilute the juices with filtered water if they are too strong to begin with. Always listen to how your body feels!
Lemons cut bitterness and apples and pears add sweetness to juices. But keep your juices mostly green to prevent sugar overload from sweet fruit juices. Also, as juicing removes the fiber, which concentrates both nutrients and pesticides, be sure to buy organic and rinse well!
For optimal results, consume immediately on an empty stomach. Let’s get started! :D
Wash fruits and vegetables thoroughly.
Cut thick veggies in half or thirds lengthwise if needed (depending on the size of your juicer’s mouth).
Push all produce through juicer slowly, alternating different types of veggies. To make it easier, push loose leafy vegetables (e.g. spinach) in at the same time as another firmer vegetable (e.g. cucumber).
Drink up delicious vitality, a delicious day! :D
**Note: Clean the juicer immediately to make it easier for yourself. I push my lemon through last to pre-clean, rinse all the pieces right away, and use dish sponges or old toothbrushes to scrub the filter well!
PS. Thank you to beautiful Éva for inspiring this piece by asking me about juicing. I am certainly not a health expert of any kind, but I am always open to questions and happy to share the little I do know. So feel free to ask me anything, and I’d love to learn from you too!
CHEERS to our healthy, wealthy lives! <3
Why did the banana go out with the prune?
Because he couldn’t find a date!
(But don’t you worry dearie, we’re saving ol’ buddy banana from this tragedy today. ;))
Both ice cream and brownies are yummilicious alone, but pair ‘em up and you’ve got a power couple in the house. And, oh baby, I am STARSTRUCK!
Plus matchmaking is just so fun, especially when you invite these sexy mamacitas in: pecans, pistachios, ginger, and chocolate of course…
I’m in a goofy mood today, but aren’t those just the best of days? When you let yourself be silly and free and stop worrying about what the world might think of you?
I’ve been blowing big, glittery bubbles made from dish soap, rolling ‘round grassy hills like an overexcited puppy, and squealing through pillow fights with my boyfriend. I walk around campus with leaves in my hair and a big, sappy grin plastered to my face, and I can honestly say that I wouldn’t want to live any other way!
So join me in this bliss, will you? Take a big ol’ bite of delicious life (with extra sprinkles on top) and lick the icing off your fingers!
Happy living!! :D
INGREDIENTS (makes 1 full baking sheet):
- 3 cups pecans
- 2 cups dates
- ¼ cup carob powder
- ¼ cup pistachios
- ¼ cup maple syrup
- ¼ cup shredded coconuts
Ginger Ice Cream:
- 6 large bananas, frozen
- 2 slices ginger (to taste)
- few drops vanilla (optional)
**Note: I buy bananas overripe at my co-op because they’re always on sale. I peel, chop and freeze them immediately in little containers. Perfect to have ready for smoothies and ice cream!
For brownies: Grind up dates in food processor. Add pecans, pistachios, carob powder, maple syrup, shredded coconuts and mix till even.
Spread onto paper or foil-covered baking sheet. Use another sheet of paper to smooth overtop if desired. Refrigerate. Do a happy dance.
For ice cream: Blend frozen bananas in food processor till creamy. Add ginger and a few drops of vanilla if desired. Scoop generously onto brownies.
Indulge, darlings! Live freely. Giggle gleefully. Bless your beautiful hearts. <3
Avocados aren’t red
And oranges aren’t blue
But this soup is sweet
And so are you…
Okay, okay. I’m not a poet and I know it. :P
But what I can do is serve you up a sunny smile and a yummy new raw soup. I like a little something sweet after my midday siesta, and this is a delightfully light re-energizer to freshen up any day!
It’s so important to make time for ourselves: to sleep, eat well, move, and worship our body temples. We can only brighten up the world if we keep our own flame lit, right?
So go ahead and treat yourself to some sunshine, a smile, a siesta and soup! Sweet dreaming! <3
INGREDIENTS (1 large serving | source organic and local ingredients if possible!):
- 2 oranges (approx. 1 cup juice)
- 2 carrots
- 1 avocado
- 1 clove garlic
- 2-4 slices ginger
- ¼ cup water (only if needed to blend)
- cayenne (optional)
- turmeric (optional)
- sea salt
- pumpkin seeds (to garnish)
- sesame seeds (to garnish)
Squeeze fresh orange juice into blender. Toss in chopped carrots, avocado, garlic, ginger, water and blend till smooth.
Add a pinch of cayenne if you like it spicy, a pinch of turmeric cause it rocks your body, and a pinch of salt and pepper to taste.
Sprinkle on sesame seeds, pumpkin seeds, and delight! Happy sipping! :D
I was ecstatic this morning to find the cutest little eensy-weensy baby sprouties playing peek-a-boo in my glass jar. Yes, I see you!
I’ve been flirting with Raw Veganism for awhile. But last Monday, I committed to a month-long trial relationship to see whether we’re crazy ‘bout each other or not.
Our first awesomely epic date was sprouting, and boy-oh-boy, am I in love with this simple, fresh way to rock your healthiest self!
By sprouting, you “awaken” the dormant seeds. These sleeping beauties come alive with revitalized enzymes, vitamins, easier digestibility and dis-ease-fighting antioxidants. Hiiii-yah!
Oh, and they’re delicious, of course. Crispy and crunchy, perfect for salads and juices (recipes to come, I promise).
So what are we waiting for? Let’s get sprouting!! :D
- 1 large jar
- 1 large bowl to catch water
- rubber band
- organic mung beans! (Or whatever bean/ seed/ grain you want, but this is a great starter. Just fill a small bottom layer in your jar, they will grow a lot!)
- 2-5 days worth of patience
Soak beans overnight in filtered water.
Rinse beans and discard any hard ones that float to the top. Fasten cheesecloth over jar opening with elastic band. Flip jar upside down at 45° angle overtop bowl (for air).
Tuck them into a dark corner in your kitchen. Don’t worry, you can visit them lots so they don’t get lonely.
Rinse every few hours, taking care not to disturb the wee ones too much. Sing them a lullaby or two. Watch them grow with child-like fascination.
**Note: They are ready to eat as soon as you see a little tail peek out, but you can grow them however long you want.
Pat yourself on the back. Smile brightly. Crunch away! :D