Recipes - Skip Jennings

The Lotus Kitchen – Vegan Recipe – Roasted Veggie Panini

Roasted Veggie Panini – Vegan Recipe
Comfort food like panini’s really hit the spot when you need something quick and delicious. This roasted veggie panini is from my latest book, The Lotus Kitchen, a collaboration with Gwen Kenneally. Plus, the Veggie Panini is the perfect example of yoga: all the goodness of the practice is sandwiched between two physical anchoring points, the warm-up/sun salutation, and the final corpse pose later below.

Ingredients:

1 red onion, sliced
2 red peppers, halved
2 green peppers, halved
2 yellow peppers, halved
1 eggplant, sliced in rounds
3 cloves garlic, minced
3 tablespoons olive oil
Sea salt and pepper to taste
2 large very ripe avocados
2 cups alfalfa sprouts
8 slices multigrain or pita bread
2 tablespoons olive oil for
coating pan

Directions:

To roast the vegetables: Gently toss the garlic, onions, peppers and eggplant in olive oil. Season with sea salt and pepper. Place vegetables in a roasting pan in a single layer. Roast for 45 minutes in a preheated oven.

To assemble: Spread avocado on each slice of bread. Place 2 slices of onion, 1 each of the halved peppers and 1 eggplant round on bread. Add 1/2 cup alfalfa sprouts. Close the sandwich and give it a good press.

To Panini: Have a large and slightly smaller skillet ready. Place the large skillet over medium heat. Coat the pan with a half-tablespoon of olive oil. Place the panini in the pan and press down with the bottom of the smaller pan. Once golden brown, flip the sandwich and place the bottom of the smaller pan over it. When it is golden brown, remove from pan, cut in half and serve. Continue with the other 3 sandwiches. Serves 4.

The Practice:

Panini and yoga it’s all the body and spiritual goodness sandwiched into two poses. Poses are always practiced starting with intentions and finished with achievements. The asana or pose begins with the willingness, and is finished with an insight. When beginning the pose there is always a sense of struggle until we find peace. Remember that yoga is a yoking or natural expression of bringing or connecting the many delectable pieces of goodness together into one.

Chair Pose (Utkatasana Fierce) Instruction:

Stand tall on your mat and spread the legs at hip-distance apart. Anchor your feet by spreading your toes. Sit your hips back as if you are sitting in a chair. Reach your arms long toward the sky and lengthen the torso diagonally while spreading the fingers or the hands. Look toward the hand and contemplate awareness of the body.

The Lotus Kitchen-Zucchini Pie

The Lotus Kitchen, Zucchini Pie

8 CUPS ZUCCHINI, SLICED AND CUT IN HALF 1 CUP SUGAR
2/3 CUP LEMON JUICE
1 TABLESPOON LEMON ZEST
1 TABLESPOON CINNAMON

In a saucepan cook sliced zucchini, sugar, lemon juice, and cinnamon until zucchini is tender (about 10 minutes).

Crust:

4 CUPS FLOUR
2 CUPS SUGAR
1/2 TEASPOON SALT
1 1/2 CUPS BUTTER

Mix together the flour, sugar, salt, and butter until crumbly. Pat 1/2 crust mix into 9×13 pan. Bake 10 minutes at 375 degrees. Add 1/2 cup crust mix to hot cooked zucchini mix; cool. Pour over baked crust. Add one teaspoon cinnamon to remaining crust mix. Spread over zucchini filling. Bake at 375 degrees for 35 minutes; cool. Cut into squares.

The Practice:

When we think of pie, we often think of a singular slice of a pie. Yoga is about discovering your wholeness. Like a pie, each slice is essential to create the entire pie. See your mind as a part of the pie, see your body as another part of the pie, and your spirit as the final slice of your wholeness. You are a complete, whole pie of goodness. Today we TK your divine wholeness, and honor how complete you really are.

Shift with Skip Radio Guest: Dr. Doni Wilson

Guest Doni Wilson

Join Skip this week as he talks stress and body chemistry with Dr. Doni Wilson. Dr. Wilson is a Doctor of Naturopathic Medicine, natural health expert, nutritionist and midwife.

She specializes in gluten sensitivity, intestinal permeability, adrenal stress, neurotransmitter imbalances, hypothyroidism, women’s health, autoimmunity, insulin resistance and genetic variations called ‘SNPs’, which can have a profound impact upon your health.

For nearly 20 years, she has helped women, men and children overcome their most perplexing health challenges and achieve their wellness goals by crafting individualized strategies that address the whole body and the underlying causes of health issues.

She is also the creator of The Hamptons Cleanse and author of The Stress Remedy: Master Your Body’s Synergy & Optimize Your Health as well as the bestselling e-book Stress Remedies: How to Reduce Stress and Boost Your Health in Just 15 Minutes a Day.

Listen On-Demand

Click here to listen On-Demand.

The Shift With Skip Radio – Live Every Wednesday at 10AM
Stay up to date with my latest guests or listen to past shows On-Demand via my radio page.

Follow Dr. Doni Wilson via:

Webpages: http://doctordoni.com/

Twitter: https://twitter.com/glutenfreedoc

Facebook: https://www.facebook.com/DoctorDoni

YouTube: Welcome from Dr. Doni

The Lotus Kitchen-Blueberry Mango Salad

Blueberry Mango Salad

4 LIMES
1 CUP WATER
1/4 CUP AGAVE NECTAR
2 LARGE MANGOS, PEELED AND CUT INTO 1-INCH PIECES 3 CUPS BLUEBERRIES
1/4 CUP CRYSTALLIZED GINGER, FINELY CHOPPED

Remove zest from one lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze juice from limes. Bring zest, water, and agave to a boil in a saucepan. Remove from heat and stir in lime juice.
Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard. Toss together mangoes, blueberries and syrup in a large bowl and sprinkle with ginger. Serves 4.

The Practice: The nectar and sweetness of the fruit in this salad remind us that the practice of yoga is sweet nectar as well. When we finish our daily practice of yoga we are reminded of how sweet life is. Physical practice brings us to a place of surrender and final relaxation called Shavasana, the corpse pose. “Life is Good.” To get to the nectar of yoga, we must work through the practice. The journey, in this experience, is to recognize the preparation of the salad is very much like the practice of yoga. Once the salad is complete, sit and is still; enjoy every bite. “Life is Good.”

Corpse Pose (Savasana) Instruction:

We lay on our backs in full rest experiencing the pleasures of the breath and moment. It is also the final meditation of the practice where we remember that life is really really good.

The Lotus Kitchen-Curry Zucchini Soup

Curry Zucchini Soup

There are many different curries, all rich in distinctive flavors from all parts of the world. The familiar golden yellow powder found in Western culture includes coriander, turmeric, cumin, fenugreek, cinnamon and chili peppers. Ingredients in most curries help ease digestion, burn fat and are rich in anti- oxidants. And the flavor? Like no other.

2 POUNDS ZUCCHINI, DICED
6 GREEN ONIONS, SLICED
4 CUPS VEGETABLE STOCK
2 TABLESPOONS BUTTER OR OLIVE OIL 1 TEASPOON GARAM MASALA
1/2 TEASPOON TURMERIC
1/4 TEASPOON CAYENNE PEPPER SALT AND PEPPER TO TASTE

In a large stockpot, saute the zucchini and green onions for 5 minutes over medium heat. Add the remaining ingredients. Simmer for 30 minutes. Puree in batches and return to the pan and heat through. Serves 4–6.

The Practice: The common curry has medicinal uses. It has been used for thousands of years to heat up and cure a variety of ailments from stom- ach cramps to throat infections. Just as curry heats and heals the body, a principle of yoga called Tapas heats the body through physical practice to purify, cleanse and heal. Set the inten- tion that healing can and will be acti- vated as you taste the delicious meal and participate in the blessed practice. One of the poses that activates healing within is the Wide-legged Forward Bend Pose. It helps to drain the impu- rities from the body, releasing all the unwanted toxins into the bloodstream so that we may ultimately release them completely from the body. This pose also realigns, rebalances, and soothes your mind and body by calming your energy.

Wide-legged Forward Bend Pose (Padottanasana) Instruction: Spread your legs to a wide straddle position. Slightly bend your knees and hang forward from the hips. Draw in and squeeze your abdominal wall, keep- ing your hips as high as possible. Place your hands on the floor to support your upper body, releasing your head toward the floor.

The Lotus Kitchen-Garlic Minty Roasted Potatoes

This week’s recipe and yoga thought from my upcoming book, The Lotus Kitchen, is a delicious Garlic Minty Roasted Potatoes and for yoga we’ll explore Easy Post Meditation. Each week I’ll showcase new recipes that explore and engage the meaningful pathway to empowerment through food and yoga. Stay tuned next week for another recipe and more.

Garlic Minty Roasted Potatoes

16 POTATOES (WE LIKE A COMBINATION OF WHITE, RED, PURPLE, FINGERLING, YAMS AND SWEET POTATOES,
DEPENDING ON WHAT IS AVAILABLE)
1/2 CUP OLIVE OIL
KOSHER SALT, TO TASTE
FRESHLY GROUND BLACK PEPPER
8 GARLIC CLOVES, FINELY CHOPPED
1/4 CUP COARSELY CHOPPED FRESH MINT LEAVES

Instructions:

Preheat oven to 350. Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours. Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, salt, pepper and garlic. Gently toss in the mint. This twist on a potato salad can be served warm or at room temperature. Serves 8.

The Practice:

Potatoes are considered one of the brain foods, considered to help memory and to stimulate brain cells. Swadhyaya, the yoga principle of Self-Education, is the quest for knowl- edge. What a great combination. The practice while creating this dish is to know that all situations are an oppor- tunity to expand your consciousness. Every situation is a learning situation. The Easy Pose (Sukhasana) is the posture that we surrender our self to while learning the experience of Yoga.

The Easy Pose Meditation Instruction:

Sitting with your buttocks on the mat, cross your legs with your ankles under your thighs. Rest your hand on your knees, pressing both hips toward the floor and close your eyes, and breath. Allow your thoughts to open to knowledge and learning. Set the intention to know more as you practice.

The Shift Radio Guest-Shifting from Veggie to Vegan with Mark Reinfield and Sarah Taylor

Join us this week on the Shift with Skip as we replay one of our best episodes, all about Vegan cooking and learning to change your ways, if you so desire.

Have you ever thought about becoming a vegetarian and giving up meat all together? What if we said go one step further and give up every type of animal product so that you can live a fuller and cleaner life inside and out? Sarah Taylor and Mark Reinfeld are here to help steer you in the right direction easily, by showing you what the benefits of giving up milk and eggs are. Check out their latest book called Vegetarian to Vegan, available on Amazon where you can read all about the way livestock are treated, how food is prepared from slaughter house to shelf and maybe you too will want to make the switch.

Tune in here.

The Lotus Kitchen-Red and Napa Cabbage Saute

Red and Napa Cabbage Saute Recipe

Ingredients:

3 cloves garlic, minced
1 red pepper, sliced
1 red onion, sliced
2 cups red cabbage, sliced
2 cups napa cabbage, sliced
1 cup raw cashews, chopped
sea salt and cayenne pepper to taste

Directions:

In a large frying pan or wok, sauté the garlic and onions until tender. Add the red peppers and sauté a few minutes longer. Add the cabbage; stir for three minutes – no longer. Remove from the heat immediately and stir in the sea salt and cayenne pepper. Place on serving platter and sprinkle with cashews. Serves 4.

The Practice: Mantra Yoga — The practice of repeating spiritual princi- ples and divine quality to anchor our consciousness into the One Mind of God. A great pose, that requires a man- tra of “Yes I Can,” is Eagle Pose. Eagle is one of the most challenging poses to practice. The practice is done while cooking this dish or practicing Eagle. You will create a mantra that activates the energy of “Yes.” And cabbage is a cool season crop with healing prop- erties and vitamins that allow you to soar. Its high Vitamin K properties are especially nourishing for bone health.

Eagle Pose (Garudasana) Instruction: Stand tall on the mat and extend both arms to reach to the sides of the room. Bring both arms in front of you until the right elbow is under the left continuing to wrap the arms around each other, joining the arms into the Namaste position. Sit back into Chair pose; option is to place the right knee over the left knee balancing on one leg. Option 2; wrap the ankle around the left calf. After 5 breaths, release the pose and contemplate the energy of the body. Then repeat on the other side.

The Lotus Kitchen-Quinoa Burger

This week’s recipe and yoga thought from my upcoming book, The Lotus Kitchen, is a delicious Quinoa Burger and for yoga practice we’ll explore to know thyself taking an adventure within. Each week I’ll showcase new recipes that explore and engage the meaningful pathway to empowerment through food and yoga. Stay tune next week for another recipe and more.

Quinoa’s superfood status is solid and researchers have recently taken a close look at certain antioxidants. Compared to cereal grasses like wheat, quinoa is higher in fat content and can provide valuable amounts of heart-healthy fats like monounsaturated fat (in the form of oleic acid). Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA) too! Enough of the science talk, let’s make it.

Quinoa Burger

1 1/2 cups cooked quinoa
1 cup hummus
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon soy sauce
10 basil leaves, chopped
2 sprigs thyme, chopped
Pinch cayenne pepper, to taste
Salt & pepper to taste
6 burger buns
Mixed greens to dress burger
Avjar Sauce

Blend all ingredients in a bowl or food processor. Divide burger mix into 6 equal portions and form into 4-inch patties. Grill on medium heat 5 minutes each side, until browned and firm. Place patties on buns and top with avjar and mix greens. Serves 6

Homemade Avjar

8-12 fresh red paprika (mild or medium-hot, to taste)
4 medium-size eggplants
½ cup olive oil
1 large onion, minced
3 large garlic cloves, chopped
Juice of 1 lemon
¼ cup parsley leaves
Salt and pepper to taste

Roast the paprika and eggplants in a preheated 475 F oven until the skin is blistered and darkened, approximately thirty minutes. Remove from oven and place the now roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor. Heat 3 tablespoons of oil in a large skillet and sauté the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add the lemon juice, parsley and salt and pepper to taste.

The Practice

This quinoa burger is a real treat. We often associate burgers with gatherings of family and friends and the informal joy of eating something a little messy with our hands. It is so important to enjoy life and indulge in the delights the Universe has in store for us. We must be willing to take the time to experience what we love when it come to food and when it comes to yoga. What’s your favorite pose? What your favorite type of yoga? Who is your favorite yoga instructor? The practice is simple; approach your practice as if it was an expression of joy. Do what you love. To know what practice activates happiness, you must be willing to get out there and explore. Exploration is a practice. To know thyself you must be willing to take an adventure within.

The Lotus Kitchen- Quinoa Tabouli

Welcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen Keannelly and a place where yoga and vegetarian cooking entwine. This week’s recipe is Quinoa Tabouli.

The Lotus Kitchen-Quinoa Tabouli

2 cups quinoa, cooked
1 cup chopped parsley
1/2 cup chopped scallions
2 tablespoons mint
2 tablespoons basil
3 garlic cloves, minced
Juice of 1 lemon
¼ cup olive oil
Salt and pepper to taste
¼ cup olives, sliced

Place all ingredients in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Garnish with olives Serves 4

The Practice:

Traditionally tabouli, also spelled tabbouleh, is an Arab salad filled with Mediterranean delight. When exploring the connection of tabouli and yoga, we are reminded of what yoga is all about – the practice of seeing the Oneness of two things that appear to be separate. When connecting India and The Middle East, what better way than to do it with food and yoga. It takes a practice to experience the Oneness Consciousness. We must begin to see what cultures have in common instead of what separates us.

Thread the Needle Pose (Parsva Balasana) Instruction:

If you have stiffness and pain, this pose can provide relief by stretching and opening the shoulders, chest, arms, upper back and neck. It releases the tension that is commonly held in the upper back between the shoulder blades. This pose also provides a mild twist to the spine, which further reduces tension. Begin on all fours (table pose), with hands shoulder width apart. Turn the right palm upwards and thread the right hand underneath the left arm. Bring the right shoulder and the right side of the face toward the floor. Rest on the right cheek for three long breaths. Bring the left arm up off the floor and send it straight up towards the ceiling, releasing the left shoulder. Bend the left elbow and see if you can reach around to hold your waist or the right thigh. Stay here for six to twelve breaths. To get out of the pose plant your left hand firmly on the ground and use the weight of it and return to table pose. Repeat on the other side.

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