Potluck Recipes Dec 14
December 18, 2008
Scroll down for 3 yummy recipes from our December Potluck - Sunflower Dip, Veggie Pate and Winter Vegetable Curry
Sylvie’s Sunflower Dip
2 cups of raw sunflower seeds
1 full bunch of fresh cilantro
3 cloves of garlic
1/2 small onion
salt to taste.
Put everything in the blender and add just enough water for the mixture to blend.
Hans Vulker’s Vegi Pate
2 medium onions (I usually use 1 red + 1 spanish onion, a bit bigger
than a tennis ball)
2-3 medium carrots
2-3 celery sticks
1 potato (can also use sweet potato)
(the idea is to have approximately the same amount of onion, carrots,
celery, and a bit less potato. You can play with the proportions if
you like one ingredient a lot.)
⅓ cup olive oil
¼ cup warm water
¾ cup whole wheat, rice or spelt flour (here’s where you can play
around a bit – I usually use ½ cup flour and ½ cup quinoa or oat
flakes)
1 cup nutritional yeast (yellow flakes)
½ cup ground pumpkin seeds
½ cup ground sunflower seeds
4 tablespoons tamari sauce
Combine flour, yeast and ground pumpkin + sunflower seeds and mix. Add
grated veggies. If using a food processor, make sure ingredients are
coarse, not too finely chopped. Add oil and tamari sauce.
Mix well, adding water a little at a time. You want to add just enough
water to be able to fully mix all the ingredients – should be fairly
thick, not runny.
Divide in two lightly oiled loaf pans or 9×9 cake pan and bake at 350°
F for 45-50 minutes. Santé!
Winter Vegetable Curry
brought by Jo-Anne Phillips
1 tbsp olive oil
1 red or cooking onion
1 tbsp curry powder
1 tsp ground cumin
¼ tsp cinnamon
2 tbsp minced ginger root
1 tsp minced garlic
¼ tsp red pepper flakes (opt)
1 ½ cups vegetable stock or water
2 tbsp lemon juice
2 carrots, sliced
2 cups cubed, peeled sweet potato
2 cups cauliflower florets
1 small zucchini cut into chunks
1 can chick peas, drained and rinsed
¼ cup chopped fresh coriander or parsley
salt and pepper
1. In a large saucepan, heat oil over medium heat; cook onion for about 3 minutes or until softened. Add curry powder, cumin, cinnamon, ginger and red pepper flakes. Cook stirring often for 1 minute.
2. Add stock, lemon juice, carrots and sweet potato; bring to a boil.
Reduce heat, cover and simmer for 8 minutes. Add cauliflower and zucchini. Cook for 5 minutes or until vegetables are tender.
3. Stir in chick peas, coriander and salt and pepper to taste.
From Anne Lindsay’s Light Kitchen
Potluck Dinner Dec 14, Photos
December 18, 2008
The Pot Luck was a great success! Lots of fantasic food and conversation, we all say a quick ‘hi’ in class, this is a great way to get to know your fellow students. Did I mention the food was amazing?!
Below are a few photos from the evening, notice or youngest Yogini 
Please see the recipe section of the blog for recipes from some of the great dishes we all enjoyed
Trail Running Fall 2008
December 9, 2008
From the sun of September to the snow of November, we had a great trail class this fall! Here are some great photos of our last class. A big thanks to Barb and Sue, aka Poison and Ivy for their great leadership and coaching. The next class will start Summer 2009!!
”Hello fellow trail runners and evil task masters (yes, I’m referring to Poison & Ivy), Just an update on my trip to Berwick, Pennsylvania for the Run for the Diamonds, which is a 9 mile race, held on the American Thanksgiving. The weather was cold but clear; the course is relatively flat for the 2miles followed by the next 2 miles all uphill with the remainder mostly downhill. I felt better than I anticipated and did not need to invoke my customary hill climbing mantra of “I hate Barb” or “Barb is a liar”. The gentlemen (and I use the term loosely) that I travelled down with had inflamed my fear of the hill and on race day it ended being not nearly as bad as I anticipated. I finished in an hour and 17 minutes and I had been hoping to stay under and hour and 30 minutes so I am quite pleased. This was the 100th anniversary of the race while nextyear will be the 100th running of the race (they didn’t hold the race for a couple of years). Enthusiastic crowds for the race (large # of people out on their front lawns drinking beer and cheering us on (or maybe they were heckling), the race has a start time of 10:30am) and 1200 finishers made for a great event. Am now recovering from the downhill phase of that race, and hoping to be able to start running again soon (or perhaps I will just eat, drink & be merry through the holidays, Take Care, Christina”
Yoga Playlist
December 7, 2008
Well I’ve had quite a few requests for my first attempt at an all-contemporary music playlist for my yoga classes. In fact I played this for my girlfriends last weekend and everyone loved it as well!
Remember I teach Power Yoga so the music moves into some upbeat songs, so not appropriate for Yin or Gentle Yoga
I call this playlist “Marley and Friends” because there are a few Bob and Ziggy Marley songs on it. It runs about 60 minutes
Enjoy!
All I Need – Air
Beautiful – India Arie
Beach in Hawaii – Ziggy Marley
Crazy – Seal
Walk On – U2
Days Like This - Van Morrison
Save Room – John Legend
Wade in the Water – Eva Cassidy
Redemption Song – Bob Marley
Knockin’ on Heaven’s Door – Avril Lavigne
Love is My Religion (Acoustic) – Ziggy Marley
Landslide – Stevie Nicks
Yoga Cookies
December 1, 2008
Yoga Cookies – adapted from the Yoga Cookbook
3 cups rolled oats
¾ cup spelt or whole wheat flour
¾ cup brown sugar
1/3 cup raisins
1/3 cup raw sunflower seeds
1/3 cup ground flax seed
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp baking powder
¾ cup light tasting oil such as organic sunflower oil
About ½ cup – ¾ cup water
1. Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine all the dry ingredients in a large bowl, add the oil and mix thoroughly. Stir in water ¼ cup at a time, just enough to make a dough that will hold together. Let sit for 2-3 minutes to absorb a bit of the water and make firmer dough.
2. With wet hands, form the dough into a ball, place and a baking sheet and flatten to a circle. Make 12 large or 18-24 smaller cookies
3. Bake for 15 minutes, until golden at the edges, cool on a wire rack. Watch them closely so they don’t burn, and make sure the oven is fully pre-heated before you put the cookies in the oven to bake
Note: you will have to keep rinsing and wetting your hands after forming about 2 cookies, or the dough will stick to your hands!
