Healthy Eating Habits

   

Healthy Living Video to get you started!

 
Addicted To Yoga is committed to holistic wellness for you and your family. While you do not have to become a vegetarian or vegan to practice yoga, many people find that as their practice increases so does their desire to learn more about eating healthier. What does it mean to be vegetarian? Vegan? Where do vegetarians get their protein? Questions like these and many more can be answered at one of the many workshops we offer. Like:
~     Healthy Eating – Each week, we share recipes and prepare healthy dishes for you to try at the studio and at home.
~     Juicing for Life – Learn how to pair fruits and/or vegetables in delicious, nutritious ways
~     Skinny Champ – Natural and accountable program for those with weight loss goals
~     What does a Raw Diet mean? – Information on the benefits of raw eating complete with recipes and tips
~     Detoxification – A large part of eating healthier is to clear out the build up that’s already there. We share safe, natural ways to do this and the dangers of avoiding it
~     Meditation – Yup, you saw right. Meditation can help you stay focused on your healthy eating goals. I helps give you the mental clarity to stick with a program as well as forgiving yourself when you fall off. It’s important to listen to your body when you make any lifestyle changes.
So, whether you decided to revolutionize your life are just wondering what to do next or anywhere in between, we have on-going workshops that can help you take steps toward your health goals. For those of you who want a more personalized approach, please see “Healthy Living In Your Home”

Quinoa Salad


Ingredients:
  1. 1 Cup of Quinoa Cooked - according to package or just as you would rice
  2. 1 Red Bell Pepper chopped
  3. 1 Bunch of Green Scallions chopped
  4. 1 Bunch of Fresh Parsley chopped
  5. 1 Cup of Craisins or Raisins
  6. 1/3 Cup of Grapeseed or Olive Oil
  7. 1/3 Cup of Lemon Juice
  8. 1 Tablespoon of Liquid Amino Braggs
  9. Lemon Pepper and Garlic Powder

Direction:
Mix all ingredients together. Mix all dressing ingredients together well (Oil, Lemon Juice, Amino Braggs) combine ingredients with dressing and chill in the fridge for 2 hours. Enjoy by itself or with Lettuce wraps! Mmmm Delicious!!
  

Avocado & Banana Tartar


Ingredients:
Avocado & Banana Tartar
1 pack Sprouts
1 Bananas 
1 Avocados
1 Stalks of Celery
1/2 tbsp Olive Oil
1/2 tsp Salt

Curry Sauce
2 tbsp of Coconut Milk
1/2 tsp Curry Powder
1/2 Tsp Turmeric
Salt (as needed)

 


Direction:
 
  1. Cut 1/2 bananas, avocados and celery into small cubes (dice). Put into bowl and adjust flavor with olive oil and salt.
  2. Add remainder of bananas and all of Curry Sauce ingredients into a blender/mixer and mix until smooth.
  3. Place spoonfuls of Avocado & Banana Tartar onto spinach leaves and top with Curry Sauce. 
  

Chocolate Pudding


Ingredients:
2 Avocados
1 Cup Cacao Powder
1/2 Cup Sweetner (honey or agave)
1/4 Cup Almond Milk
1 tsp Cinnamon
 
Direction:
 Food Process or Blend for 3 minutes on high until smooth. Serve chilled. 

  

ATY Veggie Roll


Ingredients:

Roll:
½ Red bell pepper
½ Cucumber or Zucchini
½ Carrot
½ Avocado
1 cup Alfalfa sprouts
3 sheets Dried layer seaweed (Nori)

Dressing:
1 T. Miso
½ T. Sesame oil
Soy sauce or Bragg Liquid Aminos as needed


Direction:

Mix all Miso dressing ingredients. Set aside.

Thinly cut all veggies except Alfalfa (you can use a julienne peeler for this)

Layout your first Nori sheet. About 1/3 of the way down spread the dressing on the remaining 2/3 of the sheet

Place carrots on top of dressing lined up and evenly divided between the edges of the Nori

Repeat with other veggies, layering as you go. Alfalfa is the last

Beginning at the bottom with all the veggies, gently roll into a tight, long roll

Use Miso dressing to seal roll. You can use a bamboo mat carefully placed over roll and shaped around it to tighten

Using a sharp knife, carefully cut roll into 6 pieces.

  

Rhemas Vegan Oatmeal Raisin Cookies


Ingredients:
3/4 Cup Or 1.5 Sticks Vegan Butter/Regular Butter, Unsalted (Room Temp)
1 Cup Organic Light Brown Sugar
1 Teaspoon Flax Seed Powder
1/4 Cup Water
1 Teaspoon Vanilla Extract
3/4 Cup Brown Rice Flour (You can use whole wheat pastry also)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
3 Cups Old Fashioned Rolled Oats (Not Instant)
½ cup Raisins
½ cup Chocolate chips
Or 1 Cup Dried Cranberries Or Cherries Or Raisins Or Vegan Chocolate Chips (all Optional)
½ to 1 Cup Toasted And Chopped Walnuts Or Pecans (Optional)

Direction:

Preheat oven at 350F/180C for 15 minutes. Prepare 2 large nonstick baking sheets

Cream the butter and sugar until smooth and creamy (by hand or use a hand mixer)

In a blender, add flax seed powder and water and blend it until it's foamy.

Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.

In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.

Add the flour mixture to the wet ingredients and combine it well using a spatula.

Now stir in the oats and other optional ingredients

Drop the batter by a table spoon 2 inches apart. I just formed small balls with my hands

Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.

Bake it for 12-15 minutes or until the edges are golden brown and the center is a little wet.

Remove from the oven and let it cool in the baking sheet itself for 5 minutes. (Optional. We ate them right away, hot and delicious!!)