The Lotus Kitchen – Skip Jennings

The Lotus Kitchen – Vegan Recipe – Baked Spinach Cakes

Vegan Recipe – Baked Spinach Cakes
These special cakes are from my latest book, The Lotus Kitchen, a collaboration with Gwen Kenneally. They were created for a cooking segment and were a big hit with the crew. They can also be served as an appetizer and are equally delicious the next day. It’s imperative that the spinach is well drained to avoid a runny cake.

Ingredients:
16 ounces fresh spinach (1 bag or 1 large bunch), washed well and chopped fine OR

16 ounces frozen spinach, thawed and well squeezed, drained of as much liquid as possible

1 cup part-skim ricotta cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish

2 large eggs, beaten

3 cloves garlic, minced

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground pepper to taste

Directions:

Preheat oven to 400ºF. In a medium bowl add spinach, ricotta, Parmesan, eggs, garlic, nutmeg, salt and pepper; stir to combine. Coat a 12-cup standard-size muffin pan with cooking spray. Divide the spinach mixture among the 12 cups; they will be very full and very dense. Sprinkle with Parmesan cheese. Bake the spinach cakes until set, about 30 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and place on a large serving platter. Serve warm or at room temperature with a dollop of sour cream or almond yogurt. Serves 6.

The Practice: The Sat Nam “Truth is my reality” — Sat Nam is a mantra commonly used in Kundalini Yoga and amongst its practitioners. It is frequently repeated three times at the end of a yoga session. But the importance of Sat Nam is the meaning. Sat Nam has been interpreted as: Truth is my identity, truth is my reality, and truth is my authentic self. The mantra is also a recognition that God, goodness, or truth is in all things and heaven is present in this very moment. The practice is to recognize truth in every bite of the baked spinach pie. Goodness and love is the truth of everything. Sat Nam can be used in every pose to remind you of the truth as a way to focus the mind before meditation.

The Lotus Kitchen
East meets zest as Hollywood caterer/food writer Gwen Kenneally (Sweet and Savory Cookbook) and yogi/transformational coach Skip Jennings (The Shift With Skip) present a boldly flavored and inspired recipe collection to nurture yoga practice and nourish mindful eating.

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.

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 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.

The Lotus Kitchen-Black Bean and Corn Salad

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 Black Bean and Corn Salad. This salad has the perfect balance of everything flavorful. You will feel the love and gratitude from each ingredient.

This week’s yoga pairing is Easy Pose Meditation which will open your mind and body.

Looking forward to your comments.

-Skip

The Lotus Kitchen Black Bean and Corn Salad

Ingredients:

3 cups black beans (drained and cooked al dente)
3 cups roasted white corn (cooked al dente)
1 red onion (raw)
1 red pepper (raw)
1 cup cilantro
1 garlic clove, minced
1 jalapeno, minced
2 chopped avocados (firm, not overly ripe)
½ cup olive oil
½ cup balsamic vinegar
1/3 cup of lime juice
Arugula lettuce

Instructions:

Combine black beans, corn, red pepper, cilantro, jalapeno, and avocado. Add olive oil, vinegar, and lime juice and mix together. Place on a bed of lettuce and serve. Serves 4-6

The Practice:

Beans and corn sprout goodness. Like a long planting season, after practicing Yoga for a while we begin to see the harvest from our hard work. The sprouts from a practice can be: good eating habits, better perception of one’s self, and a better awareness of the body. These are all fruits of the labor. Part of crop harvest is the practice of gratitude. Gratitude is the highest appreciation for what is good in your life. After a strong and powerful session of yoga, endorphins are released, which can cause a feeling of euphoria or a sense of gratitude. The practice is to maintain gratitude, while preparing this salad. Recognize the harvest of the fruits in your life, and when you sit and partake, be grateful for your life.

The Easy Pose Meditation Instruction:

Sitting with your buttocks on the mat, cross your legs with your ankles under your thighs. Rest your hands on your knees, pressing both hips towards the floor. Close your eyes and breathe. Allow your thoughts to open to knowledge and learning. Set the intention to know and feel gratitude.

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.