Açaí na tigela

One of the best post yoga meals is the açaí bowl, a Brazilian dish made of frozen and mashed açaí palm fruit from the Amazonian region. As one of the only fruits in the world with zero naturally occurring sugars, açaí also contains healthy omega fats, antioxidants, and fiber. You can add anything and everything imaginable to it so get creative (think goji berries, hemp seeds, nuts, flaxseeds, bee pollen, ginger…) and please share your favorite combination! Below is my favorite Açaí bowl right now.

acai bowl




  • unsweetened shredded coconut
  • unsweetened cacao nibs
  • berries/fruit (raspberries are amazing with the cacao)
  • Kashi Go Lean Crunch Cereal
  • OPTIONAL: drizzle with almond or peanut butter


  1. Place all puree ingredients in a blender on high until blended to a sorbet consistency.
  2. Immediately scoop into a bowl and pile on the toppings. ENJOY!

Magical Morning Smoothie

To be honest with relocating and waiting to move into my new space, I have not been cooking at home as much as of late. So I thought I’d share something I still whip up often that is quick and nutritious…my morning smoothie. Not only is it delicious but the vibrant blue-purple color adds to its magic. The color is due to an ingredient called Blue Majik, a powdered superfood extract from the microalgae Spirulina. This type of algae contains more protein than any other organism and its amino acid profile is almost entirely the same as that of the human body which is why its consumption is so beneficial to our health. It also acts as a COX-2 inhibitor, a natural pain reliever for cramps, muscle soreness, and joint pain, making it the perfect drink after my early morning Ashtanga practice.




  • 1 cup (8 oz) Silk almond milk (unsweetened, vanilla flavor)
  • 1 banana
  • 2 small handfuls of blueberries
  • 1 scoop (1/4 teaspoon) Blue Majik powder


  1. Place all in a blender on high until blended.
  2. Enjoy immediately!

*If you prefer a thicker smoothie simply use frozen fruit.

Root Hash

There is nothing more vibrant than the colors of the Autumn, especially on our dinner plates. I love the season’s abundance of root vegetables like carrots, beets, rutabaga, turnips, parsnips and radishes at the markets in their rainbows of colors.

rutabaga turnip2

This Fall I have been eating lots of rutabagas and turnips. They can be intimidating if you have never cooked with them before, as they do take a bit more time to tender, but keep it simple and reap all their goodness. A third the calories of potatoes, these beauties are super high in antioxidants and Vitamin C thus a great preventative for the impending cold & flu season. I have been chopping equal amounts of both into cubes sauteed in coconut oil with onion, garlic, salt and pepper and boom: root hash! Rutabagas are also great mashed with butter, salt and pepper. I’d love to hear from you about ways you enjoy them in the comments below. Enjoy the harvest!

Lakshmi Love Tea

Lakshmi is the Hindu goddess of abundance and prosperity. When worshipped in a temple, she is depicted with four hands, holding a lotus, a conch, a pot of nectar and a fruit respective in each. The fruit that she holds represents the results of our labors or actions, which comes from her blessings. When such fruit is a coconut, it indicates that she is the source of the three levels of creation, namely the gross, subtle, and the imperceptible. On this auspicious day of the August Leo New Moon and Total Solar Eclipse, this simple ritual will create a powerful intention to implore more love in our lives and universe. Moon blessings.

Lakshmi Love Tea


  • 1 cup (8 oz)  water
  • 1 Organic India Tulsi Sweet Rose tea bag
  • 1/4 cup Silk coconut milk (the vanilla flavor is an especially nice treat)


  1. Boil the water then add to the tea bag in a cup. Steep covered for 5 minutes.
  2. Remove tea bag and add coconut milk.
  3. Sip slowly while chanting Om Maha Lakshmiyei Namaha

Watermelon Agua Fresca

Watermelon represents summertime and there is nothing better than this sweet juicy fruit on a hot summer day. This amazing fruit has the highest amount of the powerful antioxidant lycopene (bright red pigment also found in tomatoes) than any other fruit or vegetable. This antioxidant is well researched for its benefits against heart disease and several types of cancer so drink this up not only to good health but staying hydrated…as it also contains potassium which helps to maintain our electrolyte balance on these warm summer days! This recipe comes from my dear friend, Kerry Ingram’s, lovely website Mothering Arts, a community that supports mothers and babies in the first three years of postpartum. Even though I do not have my own children I find the articles and resources inspiring and nurturing to everyone.



  • 5 cups of cubed watermelon (no seeds or rind)
  • pint of strawberries
  • 1/4 cup water
  • handful of mint


  1. Cut the watermelon into cubes and remove any seeds. Cut off the green stems on the strawberries.
  2. Add everything, including the 1/4 cup of water to a blender. Blend thoroughly.
  3. If you want this drink to have a water-like consistency you can strain the juice through a fine mesh sieve or leave as is for a slushy-like texture.
  4. Serve with a sprig of mint and enjoy!

Oriental Broccoli

With the summer solstice upon us, now is the time of year we begin eating more locally grown vegetables from our weekly farmer’s markets. Along with eating more veggies, I focus on consuming them raw and over the last three years my repertoire of raw food recipes have grown substantially. This is an easy one to try if you have never even considered raw foods and it’s super tasty. Bon appetit!



  • 2 dates
  • 1/2 cup orange juice
  • 1 teaspoon grated fresh ginger
  • 1/4 cup Nama Shoyu (I’ve also used wheat-free Tamari or Bragg’s Amino Acids)
  • 1/4 cup sesame seed oil (or extra virgin olive oil)
  • 4 cups chopped broccoli
  • 1/4 cup sesame seeds


  1. Combine all ingredients except the broccoli and sesame seeds in a blender and puree.
  2. Combine the broccoli and sesame seeds together in a bowl and stir. Pour the puree over the broccoli and toss. #noms



Asparagus Soup

Last weekend I had the opportunity to participate in a wonderful workshop called Renew & Restore: A Conscious Cleanse that included bodycare, yoga and nutrition. Jessica Yoches of Earthly Eating Nutrition shared with us so many invaluable bits of information like the fact asparagus assists our body with detoxification as it contains the highest amount of glutathione than any other food. In the workbook everyone went home with, there were some delicious recipes including this insanely easy and delicious one I modified slightly per my taste. Enjoy!



  • 5 cups chopped asparagus
  • 1/2 yellow onion, roughly chopped
  • 2 garlic cloves
  • 1/8 teaspoon rosemary
  • 1/8 teaspoon sage
  • 1/8 teaspoon thyme
  • 1/8 teaspoon marjoram
  • 1/4 teaspoon sea salt
  • 1 tablespoon of olive oil
  • 1/2 cup of almonds
  • black pepper to taste


  1. Place the asparagus, onion, and garlic in a saucepan. Add 2 cups of water, cover and bring to a simmer. Steam the asparagus for 5-7 minutes until tender and then remove from heat.
  2. Drain off any excess water and transfer the mixture to a food processor. Add all the remaining ingredients and blend until smooth.
  3. Return to saucepan and warm to the desired temperature on a medium-low setting.  Makes 2-4 servings.

Zucchini Hummus

I recently went to a food potluck where we all shared our favorite healthy foods and recipes. I came home inspired to make raw food variations of traditional recipes. You will find this in my fridge regularly as most prepared hummus are made with canned chickpeas, which are stripped of vitamins and acidic in nature. Carrots can be substituted in lieu of zucchini for a slightly sweeter taste. I love to spread this on a romaine lettuce leaf topped with a slice of avocado and eat it like a roll-up, though you can get creative and add other veggies. Enjoy!



  • 2 cups zucchini, diced = about 3 zucchini
    • be sure to leave the skin on as it contains most of the nutrients!
  • 2/3 cup tahini
  • 1/2 cup lemon juice, freshly squeezed
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons cumin powder


  1. In a food processor fitted with s-blade, process all ingredients until smooth.
  2. Store in airtight container in the refrigerator for up to 5 days.

Pi day

I really enjoy baking, especially pie on Pi Day! And there’s nothing better than one made with a crust from scratch. It’s really not that difficult, just takes a little more time however it truly makes all the difference. I use half butter and half Crisco in my pie crust…I know it’s not my favorite ingredient but an all butter crust isn’t as flaky. One of my all time favorite pies is Grape Apple Pie because…well…it’s just genius…like Phish.

pi day


Pie crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1/3 cup vegetable shortening (aka Crisco)
  • 5-6 tablespoons ice-cold water
  • 1 egg white, lightly beaten


  • 3 pounds of apples
  • 1 pound of grapes
  • 1/2 cup brown sugar
  • 4 tablespoons butter, cut into small bits
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)


  1. Heat oven to 375°F.
  2. Mix together the flour and salt.
  3. Cut the cold butter pieces and vegetable shortening into the dry mixture using only your hands, slowly adding the water, a bit at a time, until the dough starts to come together.
  4. Divide the dough into half, rolling out each half into a flat circle about 1/4 inch thick.
  5. Place one rolled-out circle in the bottom of the pie dish.
  6. Peel and core the apples and slice them about 1/4 inch thick. Cut grapes in half.
  7. In a large bowl toss apples and grapes with sugar, cornstarch, cinnamon and vanilla.
  8. Fill the pie with this mixture and dot with butter.
  9. Cover loosely with the top crust, crimping the edges. Use a fork or tip of a knife to make several vents in the top crust.
  10. Lightly brush the top crust with the beaten egg white.
  11. Place in the oven and bake for 1 hour or until golden brown. Serve while still warm topped with vanilla ice cream. ENJOY!

Green Elixir.

I call this the Green Elixir because it is magical. You can feel it boost your prana as the ch’i from the fresh organic raw vegetables instantaneously absorbs into your body. I make this with my Breville juicer and especially enjoy it in the mornings. You can always substitute other greens with whatever you have in your fridge…the more the merrier. Makes two 12oz drinks.




  • 5 organic Celery ribs
  • 1 organic Cucumber, with the peel
  • 3 organic Kale leaves
  • 5 organic Parsley sprigs
  • 2 handfuls of organic Spinach
  • 2 organic Apples (I love Fuji but Granny Smith are great too!)
  • 1/4 of an organic Lemon, remove the peel


Step 1: Wash everything thoroughly, especially the spinach.

Step 2:  Juice all ingredients together. Will last up to 2 days in the refrigerator.