I definitely have a lot of reservations about writing this post as I by no means consider myself to be the queen of healthy eating (I have been known to eat an entire wheel of baked brie at 9pm on a Tuesday). Nevertheless, I HEAR YOU. You want to know what to eat to help support your yogic lifestyle. So with my "I am not perfect" disclaimer out of the way, here are my absolute favourite recipes and yes, most of the time I rock at eating clean. I even have a 100 hour certification in Holistic Health Counselling. I eat more varieties of whole grains than Bob and his Red Mill, and I can school you in your leafy green intake. Damn straight. As there are so many recipes I want to share, this blog post will only be the start of a series on YOGA AND FOOD. The following recipes are my favourite way to start the day.

Heart Chakra Smoothie

1 shot wheatgrass (you can buy these frozen from Choices-5g of protein in each shot = no hanger until lunch!)
3-4 green Kale leaves
slice of ginger (anti-inflammatory which is great if you're on your period...sorry boys)
handful of frozen blueberries (anti-oxidants)
shot of orange juice (vitamin C)
put everything in blender, add water and ice to taste

The Best Tasting Green Juice (you will need a juicer for this)

1 apple

1/2 a lemon

1 giant head of broccoli

Homemade ridiculously delicious hemp milk (to put in your coffee!)

1 cup hemp seeds
3 large pitted dates soaked in water overnight so soft
1 tbl cocoa powder (for chocolate variation)
2 1/2 cups water
blend until smooth and keep in fridge for up to 2 weeks!

Comfort Kasha Pudding Breaky

1 cup rice milk
1/2 cup kasha (the buckwheat grain-find at Nature's Fare. Not actually related to wheat, high in antioxidants and the amino acid lysine)
2 eggs
1 cup 0 fat cottage cheese
1/2 cup 0 fat yogurt
1 apple finely chopped
1/4 cup raisins
1 tsp vanilla
a whole lotta cinnamon

In small saucepan, bring milk to boil and stir in kasha. Simmer until all liquid is absorbed. Let cool. Beat eggs in large bowl. Stir in cheese and yogurt. Stir apple, raisins, vanilla, and cinnamon into kasha. Mix kasha and cheese mixture together in prepared baking dish. Bake for 30-40 min in oven set at 375 degrees. I like to pour rice milk over the pudding when I serve it.

Raw Lemon Bars

1 cup almonds
1 cup soft dates
1 tbl vanilla
zest from organic lemon
2 tbl lemon juice
1 cup dried coconut
1/2 tsp sea salt

Place almonds in a food processor and process into a fine powder. Add dates, vanilla, lemon juice and lemon zest to the processor. Process again until well mixed. Set aside. In a large mixing bowl mix your coconut and salt. Place this mixture into your food processor and blend until well mixed. Transfer mixture into a glass brownie pan and press down. Refrigerate for an hour.

Namaste and Rock On my friends,

l.e. martini

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