Category Archives: Recipes

Cleansing Kitchari

This powerful cleansing meal from Ayurveda balances your doshas (energies)! Feel free to adjust the seasonings to your taste. Don’t let the long ingredient list scare you – the active prep time is minimal. Spices are anti-inflammatory and chock full of antioxidants. This meal is also rich in protein and fiber. Some people eat this for a few days as a very simple cleanse.

  • 1 cup split yellow moong beans (also spelled mung, and dahl)
  • ½ cup brown basmati rice
  • 1 Tbsp olive or avocado oil
  • 1 tsp black mustard seeds (or brown)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 Tbsp ginger root, peeled and grated
  • 2 cloves garlic, minced or crushed
  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp fenugreek powder
  • 1 pinch hing – also called asafetida, optional
  • 1 tsp sea salt
  • 2 cloves
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cups filtered water
  • 2 bay leaves
  • 1 piece of seaweed (such as kombu), optional
  • 1 cup chopped kale
  • 1/2 cup chopped cilantro

Wash split yellow mung beans and rice together until water runs clear. Heat the oil in a large pot on medium heat and add the mustard seeds, cumin seeds and fennel seeds and toast until the mustard seeds pop (2 – 3 minutes) add the remaining  spices (except the bay leaves). Stir for a few minutes.

Add beans and rice, carrot, and celery and stir again. Add water, bay leaves, and seaweed, and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot and continue to cook until beans and rice become soft (about 30 – 40 minutes).

Remove bay leaves and add the kale.  Cook until the kale becomes soft 2- 3 minutes. Add more salt to taste, if desired. Sprinkle on the cilantro leaves just before serving.

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Super Food Tabouli

I keep running out of hemp seeds, and the other day wished for a way to buy hemp seeds in bulk. That wish manifested in ONE day – faster than anything else I’ve ever wished for! Doing a grocery store tour at Wegman’s, I saw on a low shelf a rather large 5 lb bag of hemp seeds, and felt as if I just won the jack pot! So now I don’t have to ration them or worry about running out ever again. I can get my protein, omega 3’s, minerals, fiber, etc so easily and with so many different meals, including smoothies. So today, I decided to use my hemp seeds for a super food tabouli. I made this like you’d make any other salad, not measuring anything really, just a handful of this, a sprinkle of that, and it came out perfect. Try it and enjoy!

Remember, everything is approximate.

  • 1 small bunch of fresh parsley, large stems removed, and roughly chopped
  • a few scallions, sliced
  • a handful of grape tomatoes, sliced in half
  • a quarter of an organic, English cucumber, diced
  • about a half cup hemp seeds
  • juice from a half of a lemon
  • a generous drizzle of cold pressed olive oil
  • a couple pinches sea salt
  • a sprinkle of pepper
  • a garlic clove, crushed
  • a sprinkle of oregano
  • a sprinkle of cumin
  • half of an avocado, cubed

Add all ingredients except avocado to bowl, and mix. Add more seasoning, to taste. Fold in the avocado. Enjoy!

 

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Cleanse Friendly Super Bowl Food!

One thing we pride ourselves on is that you can actually enjoy food on our cleanse! And I don’t mean, only eating something healthy that fills your belly, I mean really enjoying the taste of the food and feeling good after you eat it! You can even eat delicious, filling food at parties on the Ultimate Rejuvenation Cleanse. Case in point… this tasty layered bean dip that you can bring to your Super Bowl gathering this weekend! It has all the flavor of the unhealthy versions, without any of the junk. Go Pats!

Mexican Layer Dip

  • 1 small red onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 2 tomatoes, diced
  • ¼ tsp sea salt
  • 1 clove garlic, peeled and minced, or crushed
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice
  • 1 recipe of refried beans (recipe below)
  • 1 recipe of guacamole (recipe below)

Mix ingredients from onion through lime juice in a medium bowl. Layer refried beans along bottom of casserole pan, followed by a layer of guacamole, and then the tomato mixture. Serve with Beanitos, sliced jicama, or flax crackers.

Refried Beans

  • ½ cup vegetable broth
  • 2, 15-oz cans pinto beans, rinsed or cooked from scratch
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 1 poblano chili stemmed, seeded, and minced
  • ½ red pepper, stemmed, seeded, and chopped
  • ¼ tsp sea salt
  • 3 cloves garlic, minced
  • ½ tsp ground cumin
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice

Blend broth and all but one cup of beans in food processor until smooth. Heat oil in 12- inch skillet. Sauté onion and peppers until softened. Add salt, garlic, and cumin stirring frequently until fragrant, about 1 minute. Add beans and stir until thoroughly combined. Reduce heat to medium and cook until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice.

Guacamole

  • 2 ripe avocados
  • ½ tsp sea salt
  • Juice from ½ lime
  • ¼ cup diced red onion
  • 1 jalapeno pepper, diced (wash hands immediately after)
  • 2 cloves garlic, peeled and minced or crushed
  • 2 Tbsp chopped cilantro
  • Freshly ground black pepper, to taste
  • ½ cup diced fresh tomato

Cut the avocados in half. Remove seed. Scope the insides out with a spoon. Mash the avocado with fork, potato masher, or your hands. Add the remaining ingredients and mix with a large spoon. Serve with chili, refried beans, salad dishes, freshly cut veggies, or flax crackers.

Note: When you are done mashing, you can rub the avocado from your hands onto your face for an all natural, beautifying spa treatment. Leave on for 10-15 minutes. Remember to wash it off before going to the party!

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Charlotte’s Charming Chai

This weekend at Serenity Yoga, we served Charlotte’s Chai, and everyone loved it! Here’s her unique and delicious take on chai tea, which includes nontraditional, healthifying ingredients like turmeric and clove infused oranges. Who does that? Charlotte, that’s who! And maybe now you too!

4 Tbsp loose rooibos tea (or 5 rooibos tea bags)
1 small whole orange or clementine
15 whole cloves
10 whole cardamon pods
1 inch sliver of fresh ginger
1/2 inch sliver of fresh turmeric
1 whole cinnamon stick

Push the whole cloves into the orange skin all around the orange. Crush the cardamom pods with a mortar and pestle. Fill your crock pot 3/4 full of water, and add all ingredients. Turn the crock pot on high. Enjoy a 75 minute yoga or mindfulness practice. The tea will be ready when you complete your practice. You can strain the tea into mugs or into a separate container.

Vegan Cheddar Cheese Spread

Italian herb flatbread crackers with bacon cheddar cheese spread on a rustic wooden surface

If you’re having a cheese craving, but don’t want all the negative side effects of dairy, try this sumptuous vegan cheddar cheese!

Ingredients

1½ cups raw cashew pieces, soaked in water overnight, drained and rinsed
2 Tbsp sun dried tomatoes in oil (try to drain the oil a bit from the tomato pieces)
¼ cup nutritional yeast
1 Tbsp dry sherry (optional)
1 heaping Tbsp mellow white miso
1 Tbsp raw apple cider vinegar
1 tsp sea salt
1 tsp onion powder
½ tsp dry ground mustard powder
½ tsp smoked paprika
¼ tsp turmeric
dash cayenne pepper
½ cup organic coconut oil, warmed until liquified

Instructions

Place the soaked cashews, sun dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Process until the mixture is completely smooth. If your food processor or blender is struggling to blend the mixture, add purified water, one tablespoon at a time to help it to keep turning over (to a maximum of three tablespoons of water).

Scrape the soft cheese into a container. Cover and refrigerate for 6 hours or until the cheese is firm. You can then spread the cheese onto healthy crackers for a satisfying snack! We like Flackers, Mary’s Gone Crackers, and brown rice crackers.

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Chai Tea

Masala tea with spices.National indian traditional beverage with tea, milk and spices.

This is SO much yummier than the chai tea bags or concentrate available in stores. The amounts are approximate, so don’t worry about counting out the herbs. It makes your house smell wonderful!

Ingredients

8 cups filtered water
1 inch ginger, peeled and sliced
1 stick cinnamon
20 cardamom pods, crushed with a mortar and pestle
½ tsp fennel seed
20 cloves
2 bags oolong or rooibos tea
1 Tbsp raw organic honey (omit for Level 1)
¼ cup unsweetened almond milk (optional)

Instructions

Add water and spices to a saucepan. Bring to a boil, and simmer for 10-15 minutes. Add in teabags (with paper tags removed). Allow to steep 5 minutes. Strain out the spices and tea. Pour in to a mug. You can add almond milk and raw organic honey if you like.

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Lentil Salad

This fiber, protein, and nutrient rich salad is so easy to prepare, and totally addictive!

Ingredients

1 cup red lentils, soaked overnight, drained, and rinsed
1 onion, chopped
1 tomato, chopped
1 cucumber, peeled and chopped
¼ cup extra virgin olive oil
⅛ cup raw apple cider vinegar (such as Bragg’s, found in health food section)
Freshly squeezed lemon juice
Sea salt, to taste
1 head romaine lettuce

Instructions

Mix the lentils, onion, tomato, cucumber in a medium bowl. Pour the oil and vinegar over the salad and mix well. Season with sea salt and a squeeze of lemon. Toss again. Let marinate in refrigerator for a few hours. Chop the romaine, and arrange on a plate. Top with the marinated lentil mixture.

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Hot and Sour Soup

Another one of Chef Charlotte’s absolute gems! It’s filling, full of nutrients, and low calorie. Even kids love this soup!

Ingredients

8 cups broth
¼ cup seaweed, sliced thinly (kombu or kelp)
3 Tbsp Chinese rice wine
¼ cup raw apple cider vinegar
2 Tbsp ume plum vinegar
2 Tbsp tamari
1 tsp sea salt
1 package extra firm organic tofu, cut in ¼-inch squares
¼ head cabbage, chopped
1½ cup shiitaki mushrooms, sliced
3 cloves garlic, peeled and minced
½ tsp white pepper
1 tsp crushed red pepper
2 cups kale, de-stemmed and torn into bite size pieces
6 scallions, chopped (for garnish)

Instructions

Add broth to large soup pot. Add seaweed, rice wine, apple cider vinegar, ume plum vinegar, tamari, and salt. Allow to simmer while you chop vegetables and tofu. Add tofu and cabbage. Simmer 10 minutes. Add mushrooms and simmer 5 minutes. Add garlic, pepper, and kale. Turn off heat and let sit until kale is wilted about 5 minutes. Garnish with scallions.

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Super Food Pudding

This “pudding” doubles as a dessert or breakfast! The chia seeds are so full of nutrients that we consider them a super food. They energize you better than coffee, but won’t impact your sleep. They also contain omega 3 fatty acids, minerals, and protein.

Ingredients

¼ cup chia seeds
1 cup milk of choice (I used unsweetened almond milk)
1½ cup strawberries (fresh or frozen will work)
3 Tbsp raw cacao powder
2-3 Tbsp pure maple syrup

Instructions

Combine all ingredients into a high powered blender. (If using frozen strawberries, allow to thaw first.) Blend on high until smooth and creamy. If mixture seems too thick, add a little extra milk. Transfer to a bowl and chill for about 30 minutes before serving.

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Kale Rejuvenation Slaw

This is Chef Charlotte’s award winning salad, that everyone who’s ever tried it loves! You will enjoy an amazing energy boost, glowing skin, and satisfaction.

Ingredients

1 large bunch kale
Juice of one lemon
¼ cup fresh parsley
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ cauliflower head, broken up into very small florets;
1 red beet, shredded
1 yellow beet, shredded
1 carrot, shredded
1 apple, shredded
½ small red onion, finely chopped
1 avocado, diced
¼ cup raisins
¼ cup sunflower seeds

Instructions

Remove stems from the kale. Cut kale leaves into bite-sized pieces. Blend the lemon juice, parsley, oil, and sea salt together until smooth. Pour over the kale and massage it into the leaves until the kale is bright green and tender. Add cauliflower, beets, carrot, apple, and onion to kale and toss. Fold in avocado, and gently toss. Sprinkle with seeds and raisins.

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