Recipes – Page 2 – Skip Jennings

The Shift Radio Guest- Author of Fat to Fearless, Asher Fox

asher-fox Asher FoxAsher joins Skip as his guest on “The Shift With Skip” Radio Show to discusses how he built one of the largest personal training businesses and how his battle with food eventually led him to create the most comprehensive arsenal of psychological tools assembled to date to overcome, convert and enroll the subconscious mind in the healing process. Fat to Fearless: Enjoy Permanent Weight Loss and End Emotional Eating…For Good! .

Asher is a pioneer in the integration of several fields of study into a comprehensive therapeutic approach that creates rapid and lasting improvements in the lives of his clients where prior forms of therapy and treatment proved ineffective.

Listen-in and find out why Asher named his book Fearless and why reaching and changing the subconscious – is so critical. It’s a terrific show!

Listen-On Demand

Skip’s segment with Asher Fox is available On-Demand here

The ShiftWithSkip Radio shows are LIVE every Wednesday at 10 AM PST
Stay up to date with my latest guests or listen to past shows On-Demand via my radio page.

Follow Asher Fox on his social media pages:

The Lotus Kitchen-Vegetarian in the 7th Moon House Rolls

Welcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen and a place where yoga and vegetarian cooking entwine. This week’s recipe is Vegetarian in The 7th Moon House Rolls. These house rolls make the perfect snack or appetizer and the hot mustard dip is a natural decongestant, aids in circulation and helps restore bacterial balance. This dish warms you up inside with the heat and flavor of the ginger, garlic, and mustard.

This week’s yoga pairing is Sun Salutation (Suryanamaskara), which is used to heat the body. The Sun Salutation is designed to pay homage to the sun that heats the planet, and to activate our own internal sun from within.

Looking forward to your comments.

-Skip

Vegetarian in the 7th Moon House Rolls

Ingredients:

1 tablespoon olive oil
1 teaspoon sesame oil
1 cup carrots, shredded
1 each red and yellow bell peppers, sliced
1 1/2 cups snow peas, thinly sliced
1 cup green cabbage, shredded
1 cup kale, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
¼ cup fresh cilantro, de-stemmed
2 teaspoons sake
2 teaspoons white wine vinegar
1/4-cup vegetarian hoisin sauce
1 tablespoon chili sauce
1 package pot sticker wrappers
1 egg, beaten
Peanut or sunflower oil for frying

Instructions:

Heat wok (or stock pot if you are wokless) over high heat until very hot. Add oil then garlic and ginger. Cook for a minute and then add the vegetables and cook about 6 minutes more, stirring frequently. Transfer to a bowl and add sake, rice vinegar and hoisin sauce, chili sauce and cilantro.

To make Moon Rolls, place 2 to 3 tablespoons of vegetable filling in the center of the wrapper. Using your fingers or a pastry brush spread egg all around the edges. Fold in half and pinch the edges tightly. They will resemble little half moons. Wipe the wok clean. Heat 3 cups peanut or sunflower oil on high heat. Drop egg rolls in batches of three and cook for one minute, or until golden brown. Remove with slotted spoon, place on a cookie sheet lined with paper towel to drain oil and serve immediately with dipping sauce.

Dipping Sauce:

3 cloves garlic, finely minced
1 inch fresh ginger, finely minced
½ cup apricot preserves
½ cup raspberry preserves
4 tablespoons rice vinegar (and/or sake) In a small bowl whisk together until smooth.

Serve with: Chinese hot mustard. Everyone can create their own dipping sauce by blending the two.

Sun Salutation (Suryanamaskara) Instruction:

Stand at the front of your mat beginning in Mountain pose. Inhale; raise your arms above the head. Exhale, and hang from the hips to a forward bend. Inhale and lift the chest half way. Step back into plank position. Exhale and lower the body to the mat in a push-up. Inhale to Upward Facing Dog pose. Exhale, and push the body back to a Downward Facing Dog pose. Inhale and lift the heels, then exhale bending the knees, and step or hop forward with both feet. Inhale the chest half way up. Exhale and release the chest to the legs. Inhale the upper body to a standing position, and exhale the arms to Mountain, the first pose. During the Sun salutation, visualize the sun heating your body from the inside out. Also notice that each pose will move you in a complete 360◦ circle.

Salad, Museums, Walking, Cycle for Survival and more…

A recap of the past week’s highlights: Unknown

My recipe of the week, a refreshing Cucumber and Mint Salad from my upcoming book, The Lotus Kitchen
Southern California museums to go free on Jan. 31 Free Museum Days
Even for the active, a long sit shortens life and erodes health
The Benefits of a Lunch Hour Walk
This week’s Body Connection and Affirmation – Adding Joy to your workouts.
Listen On-demand my interview with Patricia Moreno, founder of SatiMethod #‎ShiftWithSkip‬
Be Part of Cycle for Survival

The Lotus Kitchen – Vegetable Stock

Skip Jennings & Gwen Keannelly

My latest recipe, a vegetable stock is from my upcoming book, The Lotus Kitchen, with Gwen Keannelly. It’s a vegan cook book that combines good eats with a yoga practice. The beauty of a good vegetable stock is that you can really use any combination of vegetables and herbs that you like. Some strict vegetable stocks can lack the “richness” of a traditional stock, so we lovingly lace this one with seasoning. You can also modify and add ginger, lemon grass and dried Chinese or shitake mushrooms for an Asian flair. For a Southwest/Mexican feel, add diced jalapeno or Serrano chilies and lots of fresh cilantro.

Peace and blessings,

– Skip

The Lotus Kitchen Vegetable Stock

Ingredients:

4 carrots, chopped
4 celery stalks, chopped (including leaves)
3 tomatoes, chopped
1 medium sweet potato, peeled and chopped
1 scallion, chopped
1 red onion, chopped
6 cloves garlic, chopped
Juice of one lemon
½ teaspoon salt
½ teaspoon pepper
1 teaspoon thyme
1 bay leaf
1 teaspoon Herbs de Provence
¼ teaspoon cayenne pepper
1/2 cup white wine
10 cups water

In a large soup pot combine all ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. You should get about 10 cups of vegetable stock. You can freeze half for use at a later time. Or you can freeze in ice cube trays and pop out single servings as needed for sauces.

The Practice: When a recipe requires a lot of chopping we have to stand tall with a strong core. Mountain pose delivers the core strength to face many of life’s challenges. Harness the qualities of the pose while prepping your soup stock. Strength. Power. Longevity. Height. These are the qualities of your divine self. As you stand tall and prepare this dish, connect with the mountain strength that is your life.

Mountain Pose (Tadasana) Instruction: Stand tall at the top of your mat, feet hip distance apart, spread the toes to create a strong base. Draw the shoulders away from the ears and open the arms while spreading your fingers.

The Lotus Kitchen – Party Miso Soup

My latest recipe from my upcoming book, The Lotus Kitchen is Miso Soup. New Years seems to be a perfect time to make this great meal. For over 2,500 years miso has been a staple in Chinese and Japanese diets, where most people greet their day with a warm bowl of miso for breakfast to energize their bodies and stimulate digestion. Miso is a powerful detoxifier containing essential amino acids, making it a complete protein. You can make this soup for a crowd or you can store it in the refrigerator and enjoy a hot cup in the morning before you begin your yoga practice.

8 cups water
1 inch fresh ginger, finely chopped
1 cup Shiro miso (a fermented soybean paste)
Bunch of scallions, thinly sliced
1-cup firm tofu, chopped 1/4 of an inch

Bring 7 ½ cups of water and ginger to a boil. Whisk miso and 1/2 cup water in a small bowl until smooth and whisk into soup. Add tofu and scallions and simmer for a few minutes before serving. Serves 8-10

The Practice: The healing properties of Miso bring you back to a state of equilibrium as does the classic yoga pose Downward Facing Dog. It is a perfect pose to rest, so we may begin again. When the practice brings you to fatigue, remember Downward Facing Dog and the perfect equilibrium.

Downward Facing Dog Pose(Adho Mukha Svanasana) Instruction: From a kneeling position place hands and feet on the mat and lift the hips toward the sky to create the perfect upside down V shape. Hands should be shoulder width apart and feet hip width apart, spreading fingers and toes to create a strong base. While practicing Downward Facing Dog, create a mantra or chant that states that you are whole and renewed. Create an affirmation that affirms your healing is taking place now. For example: “My body knows how to heal itself and I am open and will allow it to be.”

Christmas Radio Podcast, Meditating On The Light, Vegan Spring Rolls

Mani-pedi

Meditating on the light plus taking the shot
Vegan Spring Rolls a la Zen via my cookbook, “The Lotus Kitchen“
My Christmas Radio Podcast Special available now On-demand
Disappearing when you lose weight?
My Equinox Holiday Schedule This Week – Wed, Thursday and Friday classes are canceled.

Vegan Recipes – The Lotus Kitchen – Fresh Zen Spring Rolls

Skip Jennings & Gwen Keannelly

This week’s Fresh Zen Spring Rolls recipe comes from my upcoming book with Gwen Keannelly, “The Lotus Kitchen”. This book intends to offer more than just a gingerly curated collection of healthy and boldly flavored recipes; it’s a culinary journey fused with a spiritual component 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. Who doesn’t like spring rolls? They are the perfect finger food that satisfies that hunger pang or main course companion.

Fresh Zen Spring Rolls

8 sheets rice paper (6 inch rounds)
1 bunch cilantro
32 basil leaves
1 red pepper, thinly sliced
1 bunch green onions, thinly sliced
2 carrots, thinly sliced to long ribbons
16 ounces cooked tofu, thinly sliced
1 small head red cabbage, thinly sliced to long ribbons
½ cup peanuts, chopped

Arrange equal amounts of tofu and vegetables in eight separate piles. You will follow this procedure with each of the eight wraps. Moisten the rice paper either by brushing a thin layer of water or simply sprinkling a little water with your fingers. The key is to make the stiff rice paper more malleable. Place the cilantro and basil leaves in the center of the circle. Add the cabbage, red pepper, green onion, carrots and tofu. Sprinkle the chopped peanuts over the vegetables. Fold rice paper in half, then fold over the sides and roll tightly from the bottom up. Slice the roll in half on the diagonal and serve with peanut sauce. Serves 8.

Peanut Sauce

2 cups crunchy peanut butter
½ cup fresh lime juice
½ cup fresh orange juice
¼ cup soy sauce
1/2 cup rice vinegar
3 tablespoons crushed red pepper
2 inches fresh ginger, peeled and chopped
5 cloves garlic
½ cup fresh cilantro

Mince the garlic and ginger. In the bowl of a food processor fitted with a steel blade add the rest of the ingredients and blend until smooth. You can add less pepper if you are shy about the kick. Taste the sauce and add more soy and peppers to suit your taste. Add more orange juice for desired consistency. Add the fresh cilantro just before serving. You can either serve it warm or at room temperature.

The Practice: Like the Fresh Spring Roll creation, there are many unique parts of the body temple. In yoga we begin our practice by becoming aware of our body temple. We gently awaken our body as we invite all parts of self to participate in and benefit from the experience. Ginger, citrus, soy and cilantro all subtly awaken the palate while the peppers startle with power. There are over 1,400 varieties of ginger and its healing properties are legendary. Welcome ginger to quiet rumbly stomachs, thwart a summer cold or even ease the discomfort of osteoarthritis. Red peppers are high in Vitamin A and stimulate circulation.

Mind Awareness Mediation Instruction: meditation

The body awareness meditation can be done two ways:

1. In a seated or standing position connect your mind and thoughts to one body part. As you think about the body part, breath deeply and become aware of how it feels. Send thoughts of healing and loving energy to that particular area and continue the body is feeling whole and complete.

2. The meditation can also be done by taking a moment to contract or squeeze each body part, starting with the hands, moving up the arms and then moving to the thighs and legs, repeating until the body is alive and awake. Like the first option, empowering thought and mantras, along with breathing, will enhance the meditative practice.

Vegan Recipes – Lotus Kitchen – Blueberry Mango Salad

Skip Jennings & Gwen Keannelly

Today’s Vegan recipe, Blueberry Mango Salad, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Blueberries have some of the highest amounts of anti-inflammatory and antioxidant properties in nature. Coupled with mangos, agave nectar and finished with crystallized ginger it’s absolutely delicious.

In addition, this and most of the recipes in the book are paired with a practice and yoga balance piece and this week’s pose, savasana, is at the bottom.

Look for the Lotus Kitchen Recipes soon online and in stores.

Enjoy,

-Skip

Blueberry Mango Salad

4 limes
1 cup water
¼ cup agave nectar
2 large mangos, peeled and cut into 1-inch pieces
3 cups blueberries
1/4 cup finely chopped crystallized ginger

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 reminds 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 God.”
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.

New Classes, Practice, Sexy Radio, Lotus Kitchen, Peculiar Children

Some blog highlights of the past week

Skip Jennings & Gwen Keannelly

New classes for November: Streamline Sculpt and Studio Cycle.
“Practice” – Meditation and Affirmation – Body Connection.
Getting sexy on Radio – Dr. Kat shares
Quinoa + Curry = deliciousness from my upcoming cookbook – Lotus Kitchen
A Fun book recommendation – Miss Peregrine Home for Peculiar ChildrenPeace and Blessings,

– Skip

Vegan Recipes – Lotus Kitchen – Curried Quinoa

Skip Jennings & Gwen Keannelly

Today’s Vegan recipe, Curried Quinoa, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Curry powder is famously known for its anti-inflammatory and antioxidant properties. In addition to the health benefits this dish is a textural delight. The crunch of slivered almonds, the chewy raisins, the snap of green peppers and the sweetness of the peas offer a pleasing and harmonious dance on the palate while the protein in the quinoa satisfies the need for protein.

In addition, most of the recipes in the book are paired with a practice and yoga balance piece and this one has one at the bottom of the recipe.

Enjoy,

-Skip

P.S. Liked a recipe, let me know via my facebook page.

Curried Quinoa

• 2 cups quinoa
• 4 cups water
• 1/2 cup slivered almonds, toasted
• ½ cup raisins
• 2 large tomatoes
• 4 carrots, grated
• 1 cup sweet peas
• 1 green bell pepper
• 4 teaspoons curry powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ cup cilantro, chopped
• Kosher Salt

In a good sized pot sauté quinoa kernels in a little bit of olive oil for 4 minutes, then pour in water, cover and let boil 15 minutes until absorbed. Cut up vegetables while you wait. When water is absorbed, fluff with a fork and add spices, vegetables (except for shredded carrots and cilantro), almonds and raisins. After stirring a good 30 seconds on heat, remove, dish into bowls, and garnish with carrots and cilantro. Serves 4-6

The Practice:

Quinoa is a fairly mild and bland grain until it’s seasoned. Curry is a hot spicy powder that you would likely not eat on its own. Separately they don’t work, but together they are the culinary Yin-Yang, balancing each other perfectly. Yoga is all about recognizing the balance. In a twisting lunge, you can feel the battle between stretching and strengthening. While one side is stretching the other side is releasing into a deep stretch until finally there is a realization that there is no battle at all, just the expression of pure balance.

Twisting Side-angle Pose (Parsvakonasana) Instruction: Coming from Warrior 1, place the hands into Namaste also knows and Anjali mudra (AHN-jah-lee MOO-dra) the praying hand position (hand over the heart). Lift the torso and twist towards the opposite side of the body, crossing the elbow over the knee, continuing to expand the twist by looking toward the sky.

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