Pictures are borrowed from weheartit.com
Hey guys!
As the title already gives away - today is all about yoga! As I told you yesterday, my goals are to build muscles, have more energy and to just overall feel better. And yoga is the perfect way to accomplish that!
I am not completely new to yoga, but I'd still consider myself a beginner due to my fitness and flexibility (which is both barely existent).
With black pen
I write red thoughts
In a gray notebook.
I wave blue dreams in a cruel
Dark brown world.
I’ve long lost my rose-colored glasses.
Have always seen people’s true
Color spectrum.
In the chosen one’s
Milk white fog, I am
Doomed to eternal solitude by
The purple sages. Only my
Bourbon thoughts, loyal
Green friends, and pale…
Ingredients
2 large sweet potatoes, cut into thin wedges
1 1/2 T safflower oil
1/4 t cumin
1/4 t paprika
1/4 t cayenne pepper
salt and pepper to taste
Instructions
Preheat oven to 400 degrees F
Cut potatoes in half lengthwise, then into 1/4″ slices or wedges
In a large bowl or Tupperware container toss potato wedges with oil and spices (To evenly spread the oil mixture put all ingredients into a covered container and shake vigorously.)
Spread out potato slices in a single layer on a wire cooling rack on top of a broiler pan and bake for 20 minutes, then reduce heat to 375 degrees F and continue to bake for 10-15 minutes or until crispy.
Serve with organic ketchup
Note: If you don’t have a wire cooling rack use a nonstick cookie sheet and bake for the same amount of time turning them over once
Growing up, I was a picky eater. Tomatoes were persona non grata on my plate. Though I recognized that the "I'm-A-Fruit-Masquerading-As-A-Vegetable" meant well, I couldn't understand why tomatoes insisted on encasing their precious seeds in something the consistency of snot. Oranges were also out of the question. If we were meant to eat them, why would the powers that be weave all that stringy, pulpy crap throughout an orange's flesh?
Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”
Pumpkin Purée
1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
1/4- 1/2 cup water
1 teaspoon cinnamon
2 tablespoons raw agave nectar or sweetener of choice
1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.
Ginger Whipped “Cream”
1/2 cup cashews, soaked overnight, rinsed and drained
1/2 cup water
1/4 cup coconut oil, melted
2 tablespoons fresh ginger, grated
2 tablespoons raw agave nectar
1. Place cashews and water in high-speed blender. Blend until smooth.
2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended.
3. Transfer to container and chill until set.
Cranberry Layer
1 cup frozen cranberries, thawed
1/4 cup raw agave nectar
1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky.
Pecan Layer
1 cup pecans
1 teaspoon cinnamon
1. Place pecans and cinnamon in food processor. Pulse until chopped.
Assembly
1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.
Ingredients
2 tablespoon yogurt, nonfat, vanilla
2 tablespoon peanut butter
1/4 cup(s) cereal, Cornflakes®, coarsely crushed
2 tablespoon coconut, flaked
2 small banana(s)
Preparation
1. For spread, in a small bowl, stir together the yogurt and peanut butter; set aside.
2. In a small skillet, combine cornflakes and coconut; cook over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside.
3. Slice each banana in half crosswise, then in half lengthwise to make 8 pieces. Spread the long cut side of each banana piece with yogurt mixture; top with coconut mixture.
Ingredients
4 cups of organic garbanzo beans soaked in water or 2-15 ounce cans
1/4 cup organic sundried tomatos in olive oil
2-3 cloves garlic
1 tablespoon lemon juice
1 tablespoon EVOO
1/2 teaspoon cumin
Sea salt or Hawaiian salt to taste
Instructions
In a food processor, chop garlic and jalapeno peppers.
Pour in garbanzo beans with 1/2 cup water. If using cans, drain one can and use one can of both beans and water.
Add the remaining ingredients and blend until smooth and creamy.
Notes: Let sit in the refrigerator for 1 hour then serve. This allows for the flavors to blend.
Serves 8
For the pâte sucrée (enough for 2 tarts):
2 3/4 cups + 2 Tbs all-purpose flour
2 large egg yolks
1/4 cup heavy cream
1/3 cup sugar
8 ounces cold unsalted butter, cut into small chunks
a large pinch of salt
For the crème pâtissière:
3 cups milk
2 vanilla beans
8 egg yolks
3/4 cup sugar
6 tablespoons cornstarch
2 tablespoons butter, softened
For the topping:
2 pints strawberries
apricot jam for glazing
strawberry marshmallows
fresh mint leaves
For the tart crust:
In the bowl of a stand mixer fitted with the dough hook sift together the flour, sugar and salt.
Scatter around the cold butter chunks on top of the flour and combine on medium speed until you have a coarse meal. Meanwhile, stir the yolks and cream together in a small bowl. Add it to the mixture and mix until it forms a dough.
Wrap the dough in plastic wrap and refrigerate at least for an hour.
When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. Keep the rest for another use.
Preheat oven to 375′F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.
Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more, or until golden brown.
Let the tart shell cool on a rack.
For the crème pâtissière:
Split the vanilla beans in half and scrap the beans, combine the beans and the pods with the milk in a medium saucepan. Bring to a boil.
In a medium bowl, whisk the yolks with the sugar until light colored, then whisk in the cornstarch.
Slowly pour the hot milk over the egg mixture and whisk until smooth. Pour the mixture back into the saucepan and cook over medium heat until it thickens and starts boiling. Discard the vanilla beans (or use to make vanilla sugar).
Cool the mixture on ice. Lay a piece of plastic wrap over the surface of the pastry cream. When just warm, whisk in the butter until fully incorporated. Cool completely.
The pastry cream will get quite firm. Before filling the tart, process it in a Kitchenaid to obtain the right creamy consistency.
For the strawberry topping:
Process the pastry cream in a food processor to get the right consistency. Fill the tart shell with it and smooth the top.
Clean and cut the strawberries in halves. Arrange them on the pastry cream. Meanwhile, melt some apricot jam with a little water in a small saucepan until you obtain a syrupy consistency. Glaze the strawberries with this syrup and garnish the top with strawberry marshmallows and fresh mint leaves.
Ingredients:
Directions:
In your high speed blender or food processor, blend together bananas and nut milk until thick, smooth, and creamy. If using flavorings, add them here as well. Pulse in 3 tbsp of your stir ins, along with your sauce. Spoon into a cup, and top with the remaining stir ins. If you want, you can also add a little whipped cream to top it off. Serve immediately, or place in the freezer until ready to eat.
Below I’ve included some of the blizzard flavors, and my best guess at recreating them. To make one, just use the ingredients listed according to the directions above. Feel free to experiment, and come up with your own blizzard combinations – next to eating them, this is the funnest part! I like to get inspired on the DQwebsite.
You’ll notice that I list a few different types of chocolate sauce. Hard chocolate sauce is basically just my recipe for raw chocolate, which will harden when cold. Liquid chocolate sauce does not harden when cold, and can be made by blending together equal parts olive oil, cacao, and honey or agave. Fudge is a thicker chocolate sauce, and can be made by combining equal parts dates and cacao, with a little water and salt. For cheesecake and pie crusts, I use equal parts nuts and dates, blended together with a little salt or lemon juice to form a dough.
Ingredients
1 cup frozen spinach
1 1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 cup orange juice
Directions
Combine all ingredients in a blender with ice and blend until smooth.
this makes about 25 chips
Ingredients:
1 large Granny Smith apple
2 tablespoons light brown sugar
1 tablespoon cinnamon
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper.
Using a mandoline, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the baking sheets, about 12 slices per sheet. Bake for 1 hour. Remove one pan at a time and flip the apple slices over with tongs. When you return pans to oven, also rotate them – put the one that was on the top rack on the bottom. Bake for one more hour. Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.
Cacao Balls
- 1/3 cup coconut oil, melted
- 1/2 cup raw cacao powder
- 1/3 cup raw, organic agave nectar or liquid sweetener of choice
- 2 tablespoons chia seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 cup raw, flaked oats (Angela skips this, usually subs 1/2 cup hemp seeds)
- 1/2 cup dried unsweetened coconut
- 1/2 cup golden raisins…
