Vegan Recipe – Baked Spinach Cakes These special cakes are from my latest book, The Lotus Kitchen, a collaboration with Gwen Kenneally. They were created for a cooking segment and were a…
read moreThe Lotus Kitchen, Zucchini Pie 8 CUPS ZUCCHINI, SLICED AND CUT IN HALF 1 CUP SUGAR 2/3 CUP LEMON JUICE 1 TABLESPOON LEMON ZEST 1 TABLESPOON CINNAMON In a saucepan…
read moreBlueberry Mango Salad 4 LIMES 1 CUP WATER 1/4 CUP AGAVE NECTAR 2 LARGE MANGOS, PEELED AND CUT INTO 1-INCH PIECES 3 CUPS BLUEBERRIES 1/4 CUP CRYSTALLIZED GINGER, FINELY CHOPPED…
read moreCurry Zucchini Soup There are many different curries, all rich in distinctive flavors from all parts of the world. The familiar golden yellow powder found in Western culture includes coriander,…
read moreThis week’s recipe and yoga thought from my upcoming book, The Lotus Kitchen, is a delicious Garlic Minty Roasted Potatoes and for yoga we’ll explore Easy Post Meditation. Each week I’ll showcase new recipes that explore…
read moreRed and Napa Cabbage Saute Recipe Ingredients: 3 cloves garlic, minced 1 red pepper, sliced 1 red onion, sliced 2 cups red cabbage, sliced 2 cups napa cabbage, sliced 1…
read moreThis week’s recipe and yoga thought from my upcoming book, The Lotus Kitchen, is a delicious Quinoa Burger and for yoga practice we’ll explore to know thyself taking an adventure within. Each week I’ll showcase new recipes that explore…
read moreWelcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen Keannelly and a place where yoga and vegetarian cooking entwine. This week’s recipe is Quinoa Tabouli. The…
read moreWelcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen Keannelly and a place where yoga and vegetarian cooking entwine. This week’s recipe is Black Bean and…
read moreWelcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen and a place where yoga and vegetarian cooking entwine. This week’s recipe is Vegetarian in The…
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