As Thanksgiving 2018 approaches, our Root 2 Rise Yoga community has been asked to contribute to our accumulating potluck of healthy, vegan and delicious recipes to support each other in self-care and ahimsa (yogic virtue meaning non-harm) for our planet and families. As the great Hippocrates stated: Let food be thy medicine and they medicine be thy food.
Please email Root2RiseYoga@gmail.com to add your contribution to the healthy potluck favorites. The only requirements are nutritious, vegan and taste-tested delicious :-) Thank you for sharing in community wellness! Below are our first two finds...
Whole Roasted Cauliflower with Preserved Lemon, Dates, Pine Nuts & Tahini
--Recipe by Jill Fergus at feedtheswimmers.com (featured on Blue Zones)
1. Bring a pot of well salted water to boil.
2. Cook cauliflower in it with inner leaves intact until barely fork tender.
3. Remove and pat dry.
4. Brush generously with olive oil and season with sea salt and fresh ground pepper.
5. Choose your favorite toppings, like those listed in the title, to taste preference.
Maple-Miso Brussel Sprouts
Recipe by Cafe Gratitude
Visit here for full ingredients and steps.
Here are the recipes from our recent Ojai Women's Retreat, "HeART-Full," cooking demo, contributed by Paola Cardona:
Sprouted Autumn Lentil Soup
- 1 carrot
- 1 cellery stick
- 2 tomatoes
- 1 small onion (red or white)
- 3-4 cloves of garlic
- 1 large potato or two small
- 1 cup of mushrooms
- (welcome to add pieces fall squash or pumpkin too)
- 1 cup of sproured lentils (3-4 days sprouting or more if you'd like a longer tail on your lentils....will need less time cooking)
- 1/4 - 1/2 tsp black pepper (to your taste)
- 1/4 - 1/2 tsp salt (to your taste)
- 2 large bay leads
- herbs (time, marjoram, or oregano)
- also can add 1/4 of turmeric
Sauteed onions & garlic with herbs. Then add veggies. In separate pot with 1 liter of water, bay leads, cook potatoes with lentil (try not to bring to boil to maintain live enzymes in sprouts) let cook in low temperature. Soutee veggies until well marinated also in low heat.
Once potatoes & lentils are cooked add sauteed veggies & let simmer together.
This makes about 8-9 servings
Divine Coconut Pumpkin Pasta
- 2cups pumpkin (or butternut squash, or
other creamy squash in season)
- 1 large sweet potatoes yams
- 2 carrots
- 1 can of coconut cream or milk (or 3/4 cup of soaked cashews or 3 table spoons of hemp seeds)
- 2 tsp of turmeric
- 1 teaspoon of cinnamon
- few black peppercorns (depending on ur taste for black pepper. Whole pepper will be more flavorfull)
- pink Himalayan or sea salt to your taste, recommend 1/2 tsp.
- simmer to steam pumpkin, yam & carrots until soft. Blend in blender wth spices & coconut milk or soaked nuts (or hemp seeds). Blend until smooth texture & serve over pasta.
These amounts make for about 5-6 people.
I used brown rice pasta, I can also use brown rice noodles.
Check out Trader Joe's for organic brown rice pasta varieties with only 2 ingredients brown rice & water.
Click the posts below for more delicious and healthy vegan recipes:
Have a favorite nutritious plant-based recipe you'd like to share? Please comment below!
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