Food – Page 4 – Skip Jennings

Category: Food

Vegan Recipes – Vegan Paleo Cookie

Celebrate this weekend with a cookie recipe from my upcoming cookbook, The Lotus Kitchen with Gwen Kenneally.

Skip Jennings & Gwen Keannelly

The Lotus Kitchen, combines delicious and easy to make vegetarian cooking entwined with yoga. This book intends to offer more than a gingerly curated collection of healthy and boldly flavored recipes; it’s a beacon that shines light toward an awakened way of life. A journey that encourages you to explore an engaged and meaningful pathway to empowerment through yoga and enhance your existing practice with thoughtful food preparation and mindful eating.

Vegan Paleo Cookie

4 cups almond meal
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
¾ cup coconut oil, melted
½ cup maple syrup
1 tablespoon vanilla
1 cup chopped dark chocolate or 1 cup dried cranberries
½ cup candied ginger

Preheat the oven to 350. Mix the almond meal, salt, baking soda, and cinnamon. Stir in the coconut oil, maple syrup, and vanilla. Stir in the chopped chocolate (or cranberry) and ginger. Drop by rounded tablespoon onto ungreased baking sheets. For a variation, sprinkle a little sea salt before baking. Bake for 10-12 minutes on parchment paper-lined cookie sheet until the edges are golden. Let them rest on the pan for 5-10 minutes to firm up before removing. Makes 3 dozen.

The practice:

Each yoga class ends with the practice of Namaste. The Lotus Kitchen Namaste is performed by placing your hands on your third eye and allowing your hands to drift to Anjali Mudra in front of the heart chakra. Close the eyes and bow down to show deep respect for self, others and our practice.

Vegan Recipes – Black Bean and Lime Quinoa

Skip Jennings & Gwen Keannelly

More of my recipes from my upcoming Cookbook with Gwen Kenneally. This week, Black Bean and Lima Quinoa.

Black Bean and Lime Quinoa

3 cups water or vegetable stock
Juice and zest from 3 limes
2 tablespoons olive oil
1 tablespoon vegetable oil
1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
3 cloves garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Whisk together lime zest and juice, oils, salt, pepper in a large bowl. In a medium sized pot cover the quinoa with the water or vegetable stock and bring to a boil, about 15 minutes. Cover and remove from heart and let sit until all of the water or stock is absorbed. Cut vegetables while you wait. When liquid is absorbed, fluff with a fork and toss in the bowl with the lime zest dressing and add the black beans, tomatoes, scallions and garlic. Season with salt and pepper to taste and garnish with cilantro.
Serves 4-6

The Practice: Side dish or main course, Black Bean and Lime Quinoa can be enjoyed either way. Yoga is the same, it can be your complete physical practice or it can be a side dish to a physical practice you may already have in place. You decide by using a contemplative meditation. Go within during mediation and ask the simple question “is yoga my only practice?” or “what is it that my body needs?” Once you have asked the question have faith that you will receive the answer. Self-exploration is one of the main principles of yoga; know thyself.

Foods That Fight Inflammation & Pain

Foods That Fight For those of us getting older, there are certain aches and pains that are difficult for us to get rid of. But of course we don’t always want to take medications to get rid of those pains because those medications also have their effects on the body that aren’t always the best trade off. The best way to get rid of these issues that come up is to eat well. Here are a list of some foods that you should be eating to help fight aches and pains.

Cherries
Edamame
Almonds
Yogurt
Mint
Ginger
Coffee (believe it or not)
Hot peppers
Beets
Kale

Today’s Journaling Question – Mindful Eating

Today’s journaling is an extension of this week’s radio show topic on Mindful Eating with my guest, author Margaret Marshall. I have three questions that will revolve around the topic of mindful eating.

1. Are you mindful of what you are eating? Do you know what you put in your body effects the way you live. Are you aware of how a candy bar or piece of fruit affects your body?

2. What can you do shift the way you are eating today? Change your routine, smaller portions, exercise?

3. What does food mean to you? is it nourishing your body temple, a way of celebration, dealing with your stress? Why do you eat?

Get honest with yourself. Remember that journaling is not about sharing, but for yourself.

– Skip

2014 IDEA World Fitness Convention – Save $30 with Coupon PIPCA14+Jennings

IDEA_world_2014 Want to attend THE fitness event of the year? I’m offering an exclusive offer to all fitness pros and more to attend the 2014 IDEA World Fitness Convention, August 13-17 in Anaheim, CA. Save $30 OFF on your 1-day or full registration price. Plus, I will also be presenting. Hurry! register before the price increase Friday, June 27th. Use Coupon Code PIPCA14+Jennings . Register now and Lock-in the Lowest Rates.

Vegan Recipe Corner – Ginger Veggie Stir-fry

This week the team has whipped up a yummy Ginger Veggie Stir-Fry. It’s quick, easy and delicious and although Vegan, it’s completely open to modify with the protein of your choice.

recipe-ginger-stir-fry

INGREDIENTS

1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root,divided1/4 cup vegetable oil, divided

1 small head broccoli, cut into florets

1/2 cup snow peas

3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion

1/2 tablespoon salt

PREPARATION

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Vegan Recipe Corner – Spicy Eggplant Caponata

Today’s recipe we continue the theme on “Spicy” with eggplant as our star veggie. As always it can be strictly Vegan or you can add your choice of proteins too. Let us know what you think or better yet, send us your photos enjoying your creation!

– Skip

Spicy Eggplant Caponata

INGREDIENTS

1 1/2 pounds eggplant (1 large)
3 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, inner stalks, diced
1 teaspoon crushed red pepper flakes
1½ cups Pomi chopped tomatoes
¼ cup red wine vinegar (make sure your vinegar is gluten-free if you are gluten-sensitive)
1 tablespoon sugar
Pinch cinnamon
½ teaspoon fresh thyme (optional but good)
2 tablespoons capers, rinsed and drained
8 chopped pitted kalamata olives
¼ cup minced roasted red peppers (optional)
3 tablespoons pine nuts, lightly toasted
3 tablespoons golden raisins, roughly chopped
2 tablespoons chopped flat-leaf parsley
1 teaspoon finely minced garlic
Salt and freshly ground pepper to taste

PREPARATION

Preheat the oven to 400 degrees.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin.) Roast face down on a baking sheet, covered in foil and sprayed with oil, until tender – about 20 minutes. Let drain in a colander for 10 minutes, cut side down. Scoop the eggplant out of the skin and chop coarsely.
Heat 2 tablespoons oil over medium heat in a large, heavy skillet. Add the onion, celery and red pepper flakes and cook for 5 minutes. Add the tomatoes, vinegar, cinnamon and sugar and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives, pine nuts, raisins and parsley and cook for 5 minutes more. Add garlic. Season to taste. Cool to room temperature.

Why All Calories are NOT created equal

This weekend on Evan Kleiman KCRW’s show “Good Food”, Evan’s guest Dr. Robert Lustig shares how sugar has infiltrated every aspect of our food production and how a shift away from “FAT Free” has accelerated this phenomenon. Click Here to listen.

Dr. Lustig is also the author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity and Disease and is also prominently featured in the new documentary Fed Up, a powerful film about America’s obesity epidemic directed by Stephanie Soechtig and co-produced by Katie Couric and Laurie

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