By Brooke Bailey Last weekend I had a couple of different parties to attend and needed a fresh, vegetarian friendly dish to bring with me. My friend and fellow yoga student, Bess Hart, shared a recipe for Wheat Berry Salad that she got from Heidi Swanson’s Super Natural Cooking. I took this recipe and modified it… [Continue Reading]
Maybe you aren’t a chef, but you are looking for some simple, but delicious healthy treats. Join us in the Buddhabelly Tasty Tidbits section to find the latest in great eats, with your health in mind.
From time to time we’ll bring you recipes and recommendations from local yoga teachers, restraunteurs, and chefs, who all have good health and great taste on their plates.
From our Buddha bellies to yours – enjoy!
Wonderful Warming Lentil Stew
by Jessica Blanchard
Looking for an alternative to the same old cold turkey? This warming, spicy lentil stew will knock your socks off! It is made with mung lentils, which are tridoshic in Ayurveda speak, meaning they are easy to digest for most. Traditionally used as part of a healing diet, mung lentils have a detoxifying effect on the liver.
1 tablespoon of clarified butter (ghee) or 1 tablespoon of coconut oil
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 tsp cumin powder
1 tsp turmeric
1 teaspoon garam masala
1 tablespoon grated ginger
1/2 onion chopped finely
1 cup of yellow mung lentils (red lentils if you cannot find mung lentils)
6 cups of water
2 medium tomatoes chopped or one can tomatoes (I used Muir Glen fire roasted tomatoes)
optional: 1/2 tsp of chile flakes
1/4 cup chopped cilantro
salt to taste
Drain lentils if presoaking. Heat ghee on medium heat in medium sized pot, those with thick bottoms like ceramic cast iron prevent burning. Add mustard seeds. When they begin to pop add the cumin seeds and powder, turmeric and garam masala, stir for 2-3 minutes. Add the ginger and continue to stir for 2 minutes. Add the onion and cook for 5 minutes, until the onion begins to soften and become translucent. Add a couple of tablespoons of water if the onion starts to stick. Add the lentils and stir to coat with spices, cook for 2-3 minutes. Add the water and bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Add the tomatoes and cook another 5 minutes. Add chile flakes and salt to taste. Serve with rice or quinoa and garnish with chopped cilantro.
Optional presoaking of the lentils for 3-4 hours helps them to cook more quickly and may help to prevent gassiness.
Mung lentils are small yellow lentils, made from splitting the green mung beans. In NOLA, they are available at Hong Kong Grocery (Westbank) or International Market (Metairie).
Winning Fruit Feast Smoothie
By Ashley Salmen
Ashley gave us this winning entry for an on-the-go Tasty Tidbit. It’s so delicious you may want to forego the “on-the-go” part to sit and savor it with a spoon!
1 frozen banana
4-6 frozen strawberries
1 1/2 cups of frozen pineapple and mango (mixed)
1 cup of pomegranate juice
1/2 coconut water
Blend, eat, YUM!
Baked Oatmeal Muffins
What do you get when you combine the hearty nutrition of oatmeal with the taste and convenience of a breakfast muffin? Baked oatmeal muffins! These flour-less, fruit-forward gems make the perfect on-the-go breakfast or afternoon snack. They also go over well with the kiddos. My 18-month-old son, who won’t touch a traditional bowl of oatmeal, eats every bite of these and frequently asks for seconds.
This recipe is an adaptation of the “Apple Berry Baked Oatmeal” recipe from the Whole Foods Market website. I first tried it several months ago, using a combination of fresh huckleberries and blackberries picked from my friend’s family farm. Instead of baking the oatmeal in a pie plate, as was written in the original recipe, I baked it in a muffin tin for single serve portions. Since then, I’ve tweaked the recipe based on what ingredients I have on hand. Some of my favorite combinations include fresh blueberries, raspberries and diced peaches, frozen mixed berries and diced nectarines and fresh blueberries and diced pears. I have also substituted unsweetened almond milk for dairy milk and Greek yogurt for regular yogurt, with no noticeable difference in taste or texture. Experiment, have fun and bon appétit!
What’s your favorite healthy, on-the-go breakfast or snack? Send us your ideas for a chance to WIN A FREE PASS to the all levels yoga class at our Local Wellness Event at Reyn Studios from 3:30-4:30pm on September 29, 2013, plus 5 FREE RAFFLE TICKETS for our continuous prize drawing from 4:30-6pm. Simply enter by sending your ideas to firstname.lastname@example.org by September 8th with “Tasty Tidbit” as the subject line. We’ll post the winner and runner-up ideas online and in future emails. Photos are encouraged! By submitting your entry you are allowing YL to post it across our platforms to the public.
Canola oil cooking spray
2 cups fresh or frozen berries, diced peaches and/or pears (or any combination)
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 organic apple, peeled, cored and grated (about 1 cup)
1 cup 2% reduced-fat milk (or unsweetened non-dairy milk substitute)
1/2 cup nonfat vanilla or plain yogurt (or non-dairy yogurt substitute)
1/3 cup maple syrup
2 teaspoons vanilla extract
1 egg plus 1 egg yolk
(optional )1/2 cup chopped pecans or walnuts
Preheat oven to 375°F. Oil a standard muffin tin with cooking spray (or line with paper muffin cups); set aside. In a large bowl, stir together berries, oats, baking powder, salt, grated apple and nuts, if using. In a medium bowl, whisk together milk, yogurt, syrup, vanilla, egg and yolk; stir into oat mixture. Transfer to prepared muffin tin and bake until firm and golden brown on top, about 30-35 minutes. Serve immediately or cool and freeze in a freezer-safe container. (To reheat frozen muffins, simply pop them into your toaster oven or microwave until warm.)
By Brooke Bailey Looking for a refreshing twist on the old fashioned Banana Split? This is it, the Sattvic Split! What is “sattvic” you may be asking…it is one of the three gunas, or qualities, and it is often associated with purity. While this Banana Split may not wipe away all your sins, it will… [Continue Reading]
By Betsy Goldin Becker I make this salad at least once a week. Not only is it chock-full of nutrients, but it also comes together in minutes and keeps for a couple of days. Kale, yeah! It’s perfect for potlucks or picnics since it can be served cold, warm or at room temperature. Plus, it’s… [Continue Reading]
Fresh Figs with Nuts and Honey • 4 fresh figs, de-stemmed and sliced into halves • ½ cup pistachio nuts • 1 tbsp honey • 1-cup Greek yogurt (plain, vanilla, or honey flavor) or ricotta cheese You can prepare this as a parfait with layers in a tall glass or simply in a bowl. Place… [Continue Reading]
A guest post by Jessica Blanchard. Jessica is the co-owner of Balance Yoga & Wellness, a practitioner of Ayurveda and is studying to become a Dietitian/Nutritionist. Thank you Jessica for this creative and fabulous recipe for our Buddha bellies! Of late I’ve been intrigued and enticed by the array of raw foods that can easily… [Continue Reading]
• Ingredients For One Salad • 1 cup mizuna greens • 1 hardboiled egg, sliced • 1 sweet potato, roasted • 1 scallion, diced • ½ cup cherry tomatoes, cut into halves • Olive oil to taste • Sea salt to taste You may substitute mizuna for any other type of salad green. Mizuna originated… [Continue Reading]
• 1-cup blueberries, preferably frozen • 1-cup low fat, plain kefir • Fresh basil leaves to taste • Orange blossom honey Blend blueberries, kefir, and basil in a blender until smooth. If your blueberries are not frozen you may want to add ice to chill the beverage. Don’t add honey at this point, as it… [Continue Reading]