Stomach Flu Natural Remedies

Oh, the stomach flu! What a nasty bug. And one I got to know quite well in the last few days. Yes, that's right, after my emotional and material purging over the last couple of weeks, I've had the opportunity to physically purge the toxins out of my body. I feel much better today, albeit still a little weak from the torment of vomiting my guts out on Wednesday night and wrestling with fever yesterday.

Having spoke to a few friends and colleagues, I hear I'm not the only one recovering from this aliment, so I thought I'd share some ayurvedic remedies should you also be affected by Viral Gastroenteritis (a.k.a the stomach flu).

First, how do you know the difference between the stomach flu and food poisoning?
Although the stomach flu and food poisoning have similar symptoms (vomiting, headaches, fever, loose stools, etc.) and are both an inflammation of the stomach and intestines, their cause differs. Food poisoning is a bacterial infection resulting from eating something disagreeable, whereas the stomach flu or viral gastroenteritis is a viral infection contracting by contact with an infected person. Both conditions usually last one to three days, but it may take two weeks or longer for the digestive system to regain its full strength. However, if you are affected by either food poisoning or the stomach flu, your immunity and digestive system was probably weakened to begin with. This is why in the same family, one or two people may get sick and the others not, even if everyone was exposed to the same food or virus.

So, how do you get over it? 

• Rest is top priority. Stay warm and cozy in bed and just sleep and/or breathe deeply.
• Avoid dehydration by taking small sips of room temperature water once vomiting has ceased. (Small sips are important, as big gulps with may further aggravate the system.)
• Re-hydrating with electrolytes is important. I used the new Vega Sport Electrolyte blend in water and it helped a lot. But, you can also make your own: 1 c water  + 1 tsp agave nectar (or maple syrup) + 2 tbps lemon juice + a pinch of salt
• Rice water is also soothing. To make it, simply boil brown rice (organic is best) with double or triple the usual amount of water. When the rice is ready, strain it and drink the water.
• Clear broths or other clear, non-acidic beverages are beneficial.
• Fennel and coriander tea is good too. Just put about 1/2 tsp of freshly ground fennel and coriander seeds (equal parts) in a cup of hot water and let steep for five minutes before drinking.
• When you are ready to start eating again, I highly recommend plain rice with maybe a little yogurt or ghee + a Kitchari diet for a few days. ("Kitchari" means "mixture" or "stew" and is a staple food in India). Below is a recipe for Kitchari.
• Go see a doctor or health care professional, if you have blood in your stool or if your symptoms get worse after a couple of days. 
• There are many wonderful ayurvedic herbs that can also help rebalance the digestive system, but these can only be recommended on an individual basis, as not all herbs are appropriate for all people. I should be up and running in a few days, so if ever you want to set up an ayurvedic appointment you are welcome to contact me: yfgow@yasminyoga.com

KITCHARI RECIPE: The best comfort food to get the digestive system back on track...
1 c split mung beans (soak for 1 hr before using)
2 c brown rice
4 1/2 c water
3/4 tsp sea salt & black pepper
1 tbsp freshly ground cumin
1 tbsp freshly ground coriander seeds
1 tbsp freshly ground fennel seeds
1 tbsp turmeric
Small pinch of Hing or asafoetida (It helps prevent gas and can be found at an Indian store.)
About 1/2 - 1 c easily digestible veggies (zucchini, sweet potato, carrot, turnip and/or squash)

Put everything into a pot & bring to a boil. Then cover & let simmer for on Low for ~45mins. Enjoy with 1-2tsp of ghee (clarified butter) or coconut butter or oilve oil. For a little pro-biotic boost, adding a table spoon or two of plain yogurt is good with this dish.  (Tip: avoiding adding the veggies, if your digestive system is very weak.)


Don't know how to make ghee? It's really simple.

GHEE RECIPE
Melt 1 pound of unsalted butter (organic butter is best for therapeutic applications and if you can find grass fed cow butter all the better) on stove and let simmer for 15-20 mins on low heat. Stir continuously. Scrape foam off the top and discard. After about 15-20 mins, it with stop boiling and become clear. At this point, turn off heat. Let cool for 5-10 mins. Then strain (with cheese cloth) into clean, dry container. Cover and store in cool, dry place like pantry.

* Please feel free to also post your own suggestions for stomach flu or food poisoning cures!

Veggie Burgers Recipe ~ Burger végétalien pour l'été

Inspired by my friend Kat Guerrerio's veggie burger recipe, Craig and I created these burger accidentally and they are marvelous!  My suggestion is to make a bunch and freeze them.

 

Ingredients 

• 1 cup brown rice / 1 tasse riz brun
• 1 cup red lentils / 1 tasse lentilles rouges
• 1/2 tsp sea salt /  1/2 c. à thé sel de mer
• 1 tsp tumeric/ 1 c. à thé curcuma
• 1 tbsp coconut butter or olive oil / 1 c. à table beurre de coconut ou huile d'olive
• 1 chopped onion / 1 oignon haché
• 1 clove garlic chopped / Une gousse d'ail hachée
• 1 cup finely chopped spinach or kale / 1 tasse d'épinards ou de chou frisé finement haché
• 1/3 cup ground walnuts / 1/3 tasse noix moulues
• 3 tbsp salsa (optional) / 3  c. à table salsa (optionnel) 

Directions

1. To cook rice and lentils, bring 3 ½ cups of water to boil with 2 cups of grain, salt, turmeric and coconut oil. Then lower heat, cover and let simmer for approximately 20 minutes.
2. While grain is cooking, sauté onions and garlic for approximately 5 minutes or until soft.
3. Once grain is cooked add onions and garlic to the grain mixture along with spinach, walnuts, and salsa.
4. After allowing mixture to cool for 1 hour in the fridge, make into patties and bake in an oven preheated to 300°F for 30-40 minutes. Flip them and cook for another 10-15 minutes at 400°F to crisp, keeping an eye on the patties so that they don’t dry out.
5. Top with fresh vegetables (avocado is great on this) and your favorite condiments and enjoy!

Directives

1. Pour cuire le riz et les lentilles, faites bouillir 3 ½ tasses d'eau  avec les lentilles, le riz, le sel, le curcuma et l’huile de noix de coco. Baissez le feu, couvrez et laissez mijoter pendant environ 20 minutes.
2. Pendant que le riz et les lentilles cuisson, sauté les oignons et l’ail pour environ 5 minutes.
3. Dès que le riz et les lentilles sont cuits, ajoutez les oignons et l’ail avec l’épinard, les noix, et la salsa, bien mélangez.
4. Après avoir laissé refroidir le mélange pendant 1 heure au réfrigérateur, faites des galettes cuire dans un four préchauffé à 300°F pour 30 à 40 minutes. Les retournez et cuisez encore 10 à 15 minutes à 400°F pour qu’ils deviennent croquants, tout au long en gardant pour vérifier qu'ils ne brûlent pas.
5. Garnir avec les légumes frais et condiments de votre choix et bon appétit!

See Kat's original recipe ~ Voir la recette de Kat

Wheat Free Blueberry Pancake Recipe

Photo by Craig Bannerman

After many months of searching for the right method for making wheat-free pancakes, I finally succeeded in making the BEST PANCAKES EVER. And I am now sharing the recipe with you:

(voir ci-dessous pour la recette en français)

Ingredients
1 1/4 kamut flour
1/2 tsp sea salt
1 tbsp baking powder
1 1/4 teaspoons sucanat (natural unprocessed sugar)
1 organic egg or egg replacer*
1 1/2 cup almond or soy milk
1/2 tablespoon coconut butter, melted
1/2 cup frozen blueberries, thawed (or fresh blueberries)
Sliced banana
Maple syrup

Directions
1.  In a large bowl, sift together flour, salt, baking powder and sucanat. Then, beat egg and milk into dry mixture.  Mix in the coconut butter and fold in the blueberries.
2. Set aside for 1 hour. (Important step! It makes the batter rise and makes fluffy pancakes!)
3.  Heat a lightly oiled (with coconut butter) frying pan over medium high heat. Pour or scoop the batter onto the griddle. Before flipping, wait until edges brown slightly and bubbles appear through the pancake.
4. Brown both sides and serve with sliced banana, maple syrup, and a smile!

 * Make them vegan! For egg replacer, mix one tbsp of ground flax seeds with three tbsp of warm/hot water. Stir until gelatinous and use in recipe instead of one egg.

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Crèpes sans gluten au bleuets

Après plusieurs mois de recherche afin de réussier les cêpes sans gluten, j'ai finalement réussit à faire les MEILLEURES CRÊPES À VIE.  Et je partage maintenant la recette avec vous:

Photo de Craig Bannerman

Ingrédients:
1 1/4 t farine de kamut
1/2 tsp sel de mer
1 tbsp poudre à pâte
1 1/4 tsp de sucanat (sucre naturel non processé)
1 oeuf organic ou substitut d'oeuf*
1 1/2 t de lait d'amande ou de soya
1/2 tbsp beurre de coconut fondu
1/2 t bleuets (décongelés ou frais)
banane tranchée
sirop d'érable

Directives:
1. Dans un grand bol, mélanger farine, sel, poudre à pâte et le sucanat.  Ensuite battre l'oeuf et le lait dans le mélange sèche. Ajouter le beurre de coconut et y plier les bleuets.
2. Laisser de côté pour 1h (étape importante, ça fait lever la pâte et donnes des crêpes plus moelleuses!)
3. Chauffer une poêle légèrement huilé au beurre de coconut à chaleur moyenne.  Verser la pâte sur la poêle.  Avant de tourner attendez que les côtés brunissent et que des bulles apparaissent au travers de la crêpe.  Brunissez les 2 côtés, servez avec des bananes tranchées, du sirop d'érable et un sourire!

*Pour remplacer l'oeuf, mélangez une cuillère à soupe de graines de lin moulus avec trois cuillères à soupe d'eau tiède / chaude. Remuez jusqu'à ce que gélatineuse et l'utilisez dans la recette au lieu d'un œuf.

et voilà, les meilleures crêpes à vie!

Baby Alpaca in Bancroft, Ont

The Buddha says, “It doesn’t matter how long you’ve been away, only how soon you come back.”

So here I am. Back, after a few weeks of being conflicted over what to write about.

I’m in Bancroft, a small town smack in the middle of Ontario. It’s our annual Victoria Day (Memorial Day for you Americans) weekend visit to our friends Kat and Vito’s farm. Apart from the black flies, it’s heavenly to be in the country with such good friends: Jamie Lee (artist extraordinaire), Jamie’s friend Sara (a fire dancing poi spinner), Jeanine Caron (blogger of Wonderings and Wanderings), and Kevin Gauthier, a chocolatier, who just returned from a six month tour of South-East Asia. Unfortunately, Craig could not join us, because he is preparing for his photo exhibit, which opens Tuesday.

Last year, I was in the midst of my 108 day Sun Salutation project and Kat, Vi, and then two-year-old Gioia had just moved up here from the Toronto area. This year, their family has expanded and now features nine alpacas, a pony, two dogs, a cat, a rooster, a bunch of chickens, and ten-week-old baby Veda Flora.

After touring an Art Festival in downtown Bancroft, we went for nice long forest trek, accompanied by an unusual gang: Invincible the cat, dogs Misty and Xena, and Walnut, the six week old alpaca personally delivered by my most amazing friend Kat. Kat is truly an inspiration. Not only is she capable of reaching her entire arm inside a birthing alpaca with newborn Veda and toddler Gioia at her heels, she is also the best vegan chef I know. Click here for a link to one of Kat’s recipes from my last visit her. And below is Kat’s recipe for Lentil Walnut Burgers. (Walnut as in the nut, not the alpaca...)

I am very grateful to be away from the city for a few days. It’s nice to lounge and catch up with friends. Nature and fresh air is so soothing to us city-slickers.

I’m also super excited and grateful that I get to be in the country again next week for our Urban Goddess Retreat at Spa Eastman. (By the way, if you are interested in joining us, there are a few still available. For more info, email Jasmine: jgoyer@yasminyoga.com)

Meet Walnut, a six-week-old alpaca

Kat’s Lentil Walnut Burger

 

¾ cup dry red lentils

2 tbsp apple cider vinegar

10 mushrooms

1 cup fine chopped onions

4-5 garlic cloves (minced)

½ ground walnuts

1 pound of minced spinach (optional)

1 tsp dry mustard

½ wheat germ or bread crumbs

Cook lentils: ratio of ¾ lentils to 1 ½ water. Bring to boil, reduce to simmer for 30 mins. Sauté onions, garlic, and mushrooms. Once lentils are cooked, mash them together with apple cider vinegar, ground walnuts, mustard, and bread crumbs. Then add in onions, garlic and mushrooms.  Let mixture cool for approximately 30 minutes, then form into patties. (Patties can be frozen on cookie sheet for later or cooked right away.) Broil 5-8 mins per side, then dress with sprouts, avocado, tomatoes or however you’d like. Yum Yum.

Vegetarian Jambalaya - Good Friday Recipe

Today, a student told me she was fasting for Good Friday-- no meat products or oils.  She asked me for a simple yet delicious vegetarian recipe for tonight's dinner. Now, I'm not really one to use recipes, but I recalled a great one that my friend Evan made for me ages ago.  It's a super tasty vegetarian Creole style Jambalaya and it's easy to make. I thought I'd share it with you folks as well in case some of you are also in need of a little vegetarian inspiration.

 

VEGETARIAN JAMBALAYA RECIPE à la Evan & Yasmin

Ingredients

• 1 medium onion, chopped
• 2 chopped celery stalks
• 1-2 chopped yellow, orange, or red pepper
• 1 cup sliced mushrooms
• 3 garlic cloves, minced
• 2 cups eggplant, diced
• 1-2 zucchini, diced
• 1 tsp olive oil
• 1 cup chopped fresh tomatoes
• 6 cups water or vegetable broth
• 3 cups uncooked long grain brown rice
• 2 tbsps reduced-sodium soy sauce or Brags
• 1 tbsp minced fresh parsley
• 1/4 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp paprika
• ¼ tsp black pepper
• 2-3 bay leaves
• 1/2 to 1 tsp cayenne pepper, to taste (optional)
• Chili flakes to taste (optional)

Directions

1. In ¼ veggie stalk or water and/or olive oil, sauté onions, celery, peppers, mushrooms, garlic, eggplant, and zucchini in large non-stick skillet until sweet and tender. Stir in the tomatoes, soy sauce, parsley, and seasoning. Let simmer for 2-3 minutes, stirring constantly. Stir in rice and veggie stock/water.

2. Transfer contents into a large baking dish. Cover with foil and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed.

3. Garnish with parsley and serve with a green salad and/or corn bread!

Yum Yum!

(If you try it, let me know what you think.)

Cookies & Music for yogis

Things are progressing nicely with the Moon Salutations. I am actually working on a little video to show you a clip of my practice, but it's not ready yet.  So meanwhile, here's a vegan chocolate chip cookie recipe from Emilie Brunet, one of my yoga teacher trainees at Om West:

INGREDIENTS 

• 1 cup coconut butter, almond butter (or margarine)
• 1 1/2 cup natural crane sugar (or brown sugar)
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 2 3/4 cup flour (spelt, whole wheat, or kamut)
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup dark chocolate chips

DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, beat margarine, both sugars, applesauce and vanilla until well blended.
3. In a medium-sized bowl, sift together flour, baking soda and salt.
4. Beat the flour mixture into the wet ingredients.
5. Add the chocolate chips and mix well distributing them evenly.
6. Drop balls of dough on non-stick cookie sheets. 

7. Bake for 9-10 minutes or until edges have browned.
Makes about 2 dozen cookies. Yum Yum.

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I've also been meaning to share my new favorite playlist of yoga tunes. This was complied by Bruce Chase Dunn, another teacher trainee. It's such an amazing mix. (Maybe one of you blog supporters might be able to create an YouTube playlist of these tracks or another cool playlist for us to practice to??? I hear this is possible...)

Bruce's Radio Om mix

1. Visions of you - Jah Wobble
2. Walking thru babylon - Thievery Corp.
3. Teardrop - Massive Attack
4. The Stopper - Cutty Ranks
5. I Hear Vibrations - Wooden Shjips
6. Holographic Universe - Thievery Corp.
7. One More Dub - The Clash
8. Two Sevens Clash - Culture
9. First Snow - Emancipator
10. Clap + form your soul - Damu
11. Lagos Communique - Thievery Corp.
12. Regiment - Eno + Bvrne
13. Angel - Massive Attack
14. Seen + not seen - Talking Heads
15. Keep On Runnin' - Cat Power
16. House of Cards - Radio Head 
17. Pink Moon - Nick Drake

-----------------------

If you have any other cookie recipes or playlists to share, please post them. Craig is a cookie monster and I am forever looking for cool music to practice to.

+ April 18th is just around the corner. This will mark the last day of my 54 day Moon Salutations and the one year anniversary of the 108 x 108 day practice. I would like to do something really cool and I want you all involved. Any ideas?

Food Glorious Food!

As promised, here are some vegetarian recipes to inspire you this holiday. They come are from Om West's potluck brunch of Dec. 12th.

Graham's Masoor Dhal
Ingredients

• 4 tablespoons oil (Graham uses extra-virgin olive; not very Indian but a nice flavour contribution)
• 6 cloves
• 6 whole cardamoms
• 2 pieces of cinnamon stick; 1 inch (2.5cm) long each
• 1 red onion, chopped
• Fresh ginger root, peeled & chopped; piece about 1.5 inches by 1 inch
• 2 fresh green finger chiles, de-seeded & cored, then finely chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon of garam masala
• 1 1/3 cups of Masoor lentils (they're very orange when uncooked)
• Juice of 1 fresh lime
• Pinch of salt

Directions
Heat the oil in a pan. Add the cloves, cardamoms, and cinnamon and fry until the cardamoms split open. Add the onions and cook until translucent. Add the ginger, garlic, chiles, and garam masala. Cook for 5 minutes; medium heat. Add the lentils, stir thoroughly to incorporate the other ingredients, and cook for 1 minute. Add enough water to come about 1 1/4 inches above the lentils. Bring to a boil, then cover and simmer for about 20 minutes. Stir in lime juice. Remove cinnamon sticks, but keep aside to add as a garnish, along with a dried red chile if you have one for the presentation. (Serves 4)

Bon apetit!

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Mango Chutney (also from Graham)
Ingredients

• 6 green mangos, still firm to the touch and too bitter to eat
• 2 teaspoons salt
• 4 red finger chiles, de-seeded & cored, then roughly chopped. Hot red Thai chiles are perfect. The cooking & pickling process will relieve most of the 'fire'.
• 1/2 pint (300 ml) malt vinegar
• 14 ozs (400 gms) sugar
• 1 1/2 ozs (40 gms) fresh ginger root, peeled and chopped
• 4 ozs (100 gms) mixed unsalted nuts and raisins, roughly chopped
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 3 garlic cloves, crushed

+ Pickling jars, sterilized. They must be glass top mason type jars. Metal top jars will react with the vinegar.

Directions
Peel the mangos and grate the flesh into a bowl. Sprinkle with 2 teaspoons salt and set aside for 30 minutes.Grind the chiles (mortar & pestle is best), then add a little of the malt vinegar to form a paste. Place the remaining vinegar in a pan, add the sugar, and gently simmer untill sugar dissolves. Squeeze the grated mangos with the back of a spoon to extract the juice. Discard the juice. Add the mango flesh to the pan and gently simmer for another 6 minutes. Add the crushed garlic to the ginger root and mix these 2 ingredients well. Add the mixture to the pan and stir in. Add the chile paste to the pan and mix well.Add the cumin seed and ground coriander to the pan. Cook the mixture for 12 minutes. Add a pinch of salt to taste. Stir in the nut and raisin mix and cook a further 4 minutes. Remove from heat and allow to cool.

Then Bottle the cooled chutney in the jars and seal. Refrigerate for 1 week minimum before unsealing the jars.

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FOR DESSERT, try these Amazing Vegan Chocolate Chip Oatmeal Cookies from Nathalie...

Ingredients

• 1 cup quick cooking oats
• 3/4 cup unbleached all purpose flour
• 1/3 to 2/3 maple syrup (depending on desired "wetness" of cookies)
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup sunflower oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon molasses
• 1/4 cup dried fruit/ chocolate chip/ peanut butter chip..   (chop, if dried fruits used are big like apricot or plums)
• 1/4 cup finely chopped walnuts or other nuts

*Ideally use all organic ingredients! 

Directions
Blend wet and dry ingredients separately and then mix together. Cook for 10 - 12 mins at 350.

Yum Yum

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Here are a few pics from our lovely community pot luck:

(Bruce, Real and Marta, my mom in our community kitchen enjoying the spread.)

 

(Jas & Yas-- two peas in pod...)

 

(Om Westers feasting!)

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Oh yes, check out this link. It's an awesome five minute Ted Talk given by this young kid about the nature of food and the agriculture industry:
 

http://www.ted.com/talks/birke_baehr_what_s_wrong_with_our_food_system.html 

Recipe: Fresh Summer Pasta Sauce

I taught this recipe to a group 10 to 13-year-olds during our Kids Summer Yoga Day Camp at Om West. It's super easy and the kids loved it.



Ingredients--

• 6 fresh organic tomatos
• 2-4 garlic cloves
• a handful of basil leaves
• 1/4 cup of oilve oil
• 1/2 tsp of evaporated cane juice (or sugar)
• salt & pepper to taste

Using a food processor, simply blend all the ingredients until smooth. You can heat the sauce if you really want to, but I rarely do. To finish, pour the sauce over your favourite pasta, serve and enjoy!

Day 81 - Heat wave

For the last few days, we've had record highs in temperature. It's been in the mid 30s or higher with the humidity all week, which is nearly 10 degrees warmer than the historical average., and the smog is so thick we can barely see the tops of the buildings. This is pretty serious. Of course, climate change is responsible for these spikes in temperature and it boggles my mind that people still question this as fact.

Regardless, at present, the best we can do is be completely vigilant on how we can reduce our personal impact on the environment and how we can peacefully inspire others to do the same. I'm not going to run through a list of eco-tips, but I will share some ways in which we've been keeping cool these last few days.

First, I have to admit I have an air conditioner at home, but it's second hand and we only have it in our bedroom. Plus, it's only set at 25 degrees. We have been camping out here and its been kinda of fun eating, working and sleeping in one room.

What we eat also affects our body temperature. It's rather obvious, but spices and heavy cooked food increase our body heat. Spices, for obvious reasons and heavy deep fried food, as well as meat aren't advisable in summer because the body needs to produce more heat in order to properly digest those kinds of foods. Craig and I have been enjoying a bunch of amazing raw and semi-raw summer meals-- fruit smoothies for breakfast, wicked salads, avocado-cucumber gazpacho. (Check out the Fresh Summer Pasta Sauce recipe in the next post. I made it with my Kids Yoga Camp today and they really enjoyed it.)

Another effective way to survive a heat wave is, of course, to be close a lake, ocean, and/or pool. This afternoon, my student Bossa and I did sun salutations by her pool. We did the first half then had a swim. We tried surya namaskar in the pool, but it was pretty challenging. Some standing and balancing poses work well in water, and a floating savasana is like a dream... I highly recommend it.


A photo of my sun salutations with our Kids Yoga Camp taken this morning by the lake near Om West:




PS... I did get a chance to see the semi-final World Cup match between Germany and Spain, and although I rooting for Germany, Spain did score a fantastic, deep header goal, which was most impressive.

PPS... As of today, I've completed 3/4 of my 108x108 project. That's means that since April 18, I've done 8,100 sun salutations!

Recipe: Vegan Banana Bread

Yesterday, being my "Suzy Homemaker Day", I made this delicious banana bread with some brown bananas in the house. It's a vegan recipe inspired from my favourite cookbook, How it all Vegan by Tanya Barnard and Sarah Kramer, and it was very tasty, so I thought I'd share it with you. (I tweaked it out a bit and changed the name.)


Banana Rama Date Bread

• 3 riped bananas (mashed)
• 1 tbsp lemon juice
• 1/2 cup oil (I used sesame, but coconut would also be awesome)
• 1/2 sweetener (evaporated cane juice)
  
• 1/2 dates (chopped)
• 1 1/2 cups flour
• 1/2 cup wheat germ
• 4-5 tbsp ground chia or flax seeds
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp backing powder

(Preheat the oven to 375F.) In a small bowl mash up the bananas either with a fork or with clean hands. (I prefer my hands.) Next, add the lemon juice, oil, sweetener and dates. Then in a separate larger bowl, mix together the dry ingredients. Then add in the banana mixture and stir together until 'just mix.' Pour batter into a lightly grease loaf pan, and bake for 50 - 60 minutes. Test with a fork to see if it's cooked. Let it set for 10 minutes before cutting.

Serve with tea or jam or butter or something else you might enjoy with your Banana Rama Date Bread!

Recipe for Lavender Coconut Kamut Cookies (vegan)

These cookies were a big hit at three events this weekend, and a bunch of people asked me for the recipe, so I figured I'd post it for all over you. (I reinvented this recipe from one that inspired me from my favorite cookbook: "How it all Vegan," by Tanya Barnard & Sarah Kramer.)

• 2 super ripe, soft bananas
• 1 tsp vanilla extract
• 1/2 cup sweetener (dehydrated cane juice is best, stevia also works)
  
• 1/2 cup organic coconut oil
• 3 tsp coconut, soy, almond or rice milk
• 1 cup kamut flour (whole wheat flour or spelt also works well)
  
• 1 tsp baking soda
  
• 1/2 tsp cinnamon
• 1 cup rolled oat flakes
• 1 cup shredded coconut (or more!)
• 3 - 4 tbsp of dried lavender flowers
  

Preheat oven to 350 degrees fahrenheit. In a medium sized bowl, blend together the mashed bananas, vanilla, sweetener, oil and milk until smoothe. (Hand blender or food processor works best.) In another bowl, sift together flour, baking soda, and cinnamon. Stir in the oat flakes, coconut and lavender flowers. Next, slowly fold in the banana mixture and mix well. Scoop small macaroon sized portions onto a lightly greased cookie sheet and bake for 15-18 minutes. Let them cool a little before tasting. Makes about 20 small cookies.

Please tell me what you think!

Recipe for Kat's Coconut Curry Sprout Soup

Kat's Awesome Coconut Curry-Veggie Sprout Soup
(Serves 6-8 people)

• 1/4 coconut oil
• 2 onions cubed
  
• 4 cloves of fresh minced garlic
  
• 1 'thumb-size' piece of fresh minced ginger
  
• 1 'thumb-size' piece of fresh minced turmeric
  
• 2 tbsp+ curry powder
• 3-4 celery stalks (finely chopped)
• 3 carrots (finely chopped)
• 2 sweet potatoes (finely chopped)
• 1 can (500ml) stewed tomatoes
• 1 can of water (rinse and use tomato can)
  
• 500 ml coconut
• 1 1/2 cups of chopped cabbage
• 1 medium zucchini (finely chopped)
• 4 cups of sprouted lentils
  

In a big pot, sauté the onions in coconut oil until golden brown. Next, add four cloves worth of minced garlic, ginger and turmeric. (Kat's says you can also use the garlic press to mince the ginger and turmeric.) Stir in the curry powder. Then add the celery, carrots, sweet potato and stewed tomatoes. Sauté the veggies until they are a little soft, then pour in the water and coconut milk. Bring the soup to a simmer and add in cabbage and zucchini. Let simmer for until veggies are soft and 5 minutes before serving add 4 cups of sprouted lentils.

Serve as is or you can blend the soup to make it creamy.

It's really delicious!! :)

Recipe for Throat Chakra Smoothie

Berry Blue
¾ cup soy milk
¾ cup pineapple juice
½ cup blueberries
6-8 purple grapes
1 tsp E3Live™



Blueberries are packed with antioxidants that reduce free radical damage to the body helping prevent aliments like cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and even cancer. As well, the blue-red pigment found in blueberries supports and helps regenerate the capillaries and vascular system. E3Live™is another great ingredient in this smoothie. A dietary supplement composed of aqua-botanical blue-green algae; E3Live™ is abundant in nutrient dense chlorophyll and minerals that support the thyroid gland and speeds up cell rejuvenation. Use the powder or frozen variety.


Throat Chakra - Visuddha
The throat chakra is blue and is located at the throat. It is associated with communication, truth, trust and the thyroid gland.

Recipe for Heart Chakra Smoothie

Mega Vega Green Smoothie for the Heart

½ cup apple juice
½ cup almond or Rice milk
1 scoop of Natural Vega®
1 banana
½ apple
Handful of sunflower sprouts
1 tsp tahini



For the Mega Vega Green Smoothie, I add sunflower sprouts for crunch and at least one scoop of natural flavor Vega® for the chlorella protein—chlorella is fast growing vegetable protein that is highly nutritious and full of chlorophyll.

Heart Chakra – Anahata
The heart chakra is green and shines from the center of the chest. It is linked to feelings of love, compassion and forgiveness, and also with relationships and acceptance.

Recipe for Root Chakra Smoothie

(This recipe is one I designed to balance the first chakra.)

The Root Chakra - Muladhara is red in color and rests at the base of the spine or coccyx. It is connected to earthly pleasures and is in harmony when we feel grounded and safe.

EARTH & ABUNDANCE SMOOTHIE

• ¾ cup cranberry juice or grape juice
• ¾ cup almond milk
• Seeds of ½ a pomegranate
• 5 strawberries
• 1 scoop chocolate Vega®

The pomegranate is the special ingredient in this recipe. It is a symbol of righteousness, abundance, fortune and fertility in the many traditions. It is a beautiful fruit with vibrant red juice and generally, only the seeds are eaten. Aside from being a good source of fiber, pomegranates contain plenty of antioxidant phytonutrients, which reduce the aging process of the body. As well, studies have shown that pomegranate juice can prevent heart disease and certain cancers. Corresponding with the tone of the root chakra, the brilliant red color of this smoothie comes from the cranberry juice, pomegranate seeds and strawberries, but turns a terra cotta shade with the addition of the chocolate Vega®. Vega is delicious a whole food powder full of vegan protein, hormone balancing maca, digestive enzymes and a variety of food based vitamins and minerals. Although Vega comes in several different flavors, I recommend the chocolate variety for this particular smoothie. After all, who doesn’t like strawberries and chocolate?

Papaya Lime Avocado Smoothie Recipe

(good for the tummy & digestion)

1/2 a ripe papaya (it should be soft, but not squishy)
1 tsp papaya seeds
1/2 an avocado
Juice of 1/2 a lime
2/3 cup of water
1 tsp of grated ginger (optional)
1 tbsp of agave nectar or honey to sweeten (optional)
* You can also add a scoop of Vega Health Optimizer for protein and fiber-- natural or vanilla flavour works best.

Directions: Put everything in the blender, and blend it until smooth and creamy. Drink slowly and enjoy.

Day 9 - Time to chill, talk about Studio 54 & observe the tulips

It might be Monday, but after such a busy weekend, it is time to take it easy and appreciate spring. The sun is shining and so I decided to walk over the mountain into the city for my first class. Downtown is about a 45 min walk from my house, and it's so beautiful to walk along the paths of Mount Royal. I felt like I was in the forest in the country. Very relaxing.

My inspirational 83-year-old student Max likes it when I do yoga with him, so he can see what I'm doing. We easily completed 27 sun salutations together while talking about his heyday frequenting Studio 54 in New York. Max is a holocaust survivor and the former owner of a big fashion house that is now operated by his daughter. He is incredibly active and lives in a large elaborate apartment with a painted living room floor, bronze statues in every room and furniture from his travels around the world. I enjoy talking to him about art, food, music and the history of Poland and the Jews. My mom is Polish and I speak a little Polish, so Max, being born there, and I often stop in the middle of a sun salutation or posture to try and remember what the Polish word is for whatever we are referencing at the time. Today we were stuck on how to translate 'sleeve.'

I took a leisurely stroll home, pausing several times to capture the beauty of spring flowers with my digital camera, which I am still learning how to operate. I love walking, especially by myself. I call it yoga walking: Breathing deeply, while observing the sun's warmth on my face, the songs of the birds above, and the oily texture of the young maple leaves. Soon all the trees will be fully covered in foliage, so everyday I am watching and appreciating their grow process. Today's photos are of the flowers and buds that caught my attention this morning.

This is a photo of Bossa & I practicing on the water at the end of Ste Anne St in Pointe Claire just a block down from my studio.


Surya Namaskar Recipe - Day 9: The Sivananda Salute to the Sun

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And a recipe for a smoothie I made for breakfast using the Vega Health Optimizer:

Banana Mango Vanilla Chai Smoothie
1 peeled banana
1 mango chopped (can be frozen)
1 - 1.5 cup of almond milk (can use rice milk too)
2 scoops of Vanilla Chai Vega Health Optimizer (vegan protein powder + greens + omega fats + fiber + probiotics)

Directions: Put it all in the blender and press 'ON.' Press the 'OFF' button when it's smooth and enjoy in a tall glass. (Makes two servings.)