The Lotus Kitchen – Page 2

The Lotus Kitchen- Harmonious Lentil Salad

Welcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen Keannelly, and a place of being and a space of the mind where yoga and vegetarian cooking entwine. This week we visit the lentil, full of fiber, protein, iron, and vitamin B and also focus on Camel Pose.

Lentils are inexpensive and make a great meat substitute or side dish. lentils can be; soups, curries, salads, fritters, and more. Today’s recipe we’ll make a Lentil Salad.

Enjoy,

-Skip

Ingredients:

1 cup lentils, cooked and chilled
1 cup brown rice, cooked and chilled
1 pint golden raspberries
2 blood oranges, peeled and roughly chopped
¼ cup parsley
½ cup green onions

In a large salad bowl toss together and chill for at least one hour before serving. Dress with Blood Orange Garlic Vinaigrette. Four servings.

Blood Orange Garlic Vinaigrette

Great with the lentil salad, and equally harmonious with a big salad of mixed greens and any vegetables that you have on hand.

Directions:

2 tablespoons white wine vinegar
¼ cup blood orange juice
Zest from one blood orange
2/3-cup olive oil
1 clove garlic, finely chopped
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh chives
Salt and pepper to taste

Whisk together vigorously. Keeps in the refrigerator for 1 month.

The Practice: Because our life is so much about going forward and sitting hunched over, the yoga practice is used to bring the body into harmony with itself. The backbend creates balance and harmony within the body, by opening the front, which is naturally forward. The camel pose activates harmony within the body by expanding the anterior part of the body. It is a pose that helps fully stretch the front of the body.

Camel Pose (Ustrasana) Instruction: Begin in a kneeling position with knees at hip distance apart. Place the back of your hands on the top of the buttocks. Drop your head back with out straining the neck, and lift your chest to the sky. Option is to place your hand on the heels of the feet to expand the chest.

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-Cucumber Mint Salad

You will absolutely love the Lotus Kitchen – Cucumber Mint Salad. It’s so refreshing in so many ways, from a main dish on a warm day, to a light palette refresher. This recipe and more is from my collection of vegan recipes from my upcoming book, the Lotus Kitchen with co-author Gwen Keannelly that combines good vegan eats with a yoga practice.

Enjoy,

-Skip

Ingredients:

4 cups chopped cucumber (3 medium sized cucumbers)
2 cups fresh mint leaves, de-stemmed
1 cup fresh cilantro, de-stemmed
1 cup lime juice
1/3 cup grape seed oil
1 cup fresh yellow cherry tomatoes
Raw macadamia nuts, chopped
Fresh basil

Combine all ingredients in a large bowl and serve. Serves 4

The Practice: The cucumber is the most perfect food for hydration, nutrients and releasing weight. The practice of yoga also helps release weight and unwanted heavy energy. One of the effects of yoga is building heat within, and allowing the body to sweat out everything we do not need. To balance the body, take the time to hydrate with water and cucumbers.

Mindful Eating Practice: This practice is to be aware that the salad is hydrating, nurturing, and creating a healthy body. With each bite be aware of the water of the cucumber that is hydrating the body. Be mindful of each quenching morsel that is blessing your mouth. Feel the energy that the salad is stimulating within the body. The vibration that is delivered from the food is helping to elevate the vibration of the soul. During the ritual create an affirmation that helps remind you that eating is a practice. For example, “I know my mind, body, and spirit are strong as I eat my cucumber salad.”

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.

Happy New Year, I Heart Yoga, Miso Soup and Changing Your Mindset

Happy New Year and making promises to yourself.
The How-Do’s of Transformation this week’s Radio Replay.
Yoga may guard against heart disease, recent study finds.
A Miso Soup recipe from my upcoming book, The Lotus Kitchen.
3 Ways To Get More Out Of Your Exercise Routine By Changing Your Mindset.

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.”

Vegan Recipes – Lotus Kitchen – Minestrone

Skip Jennings & Gwen Keannelly

Today’s crowd pleasing Vegan recipe is minestrone from my upcoming book, The Lotus Kitchen with Gwen Kenneally.

In addition, this and 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.

Crowd-Pleasing Minestrone

2 tablespoons olive oil
2 yellow onions, diced
6 stalks celery (including leaves), thinly sliced
3 carrots, chopped
1 tablespoon Italian herbs (dried blend of oregano, parsley, basil, rosemary, thyme)
Serves 12

Sautee above ingredients over medium heat in large soup pot, then cover to sweat for five minutes.

Uncover and add:
4 cloves garlic, minced

Sauté 5 more minutes, then add:
12 cups vegetable stock
1 box chopped tomatoes or 3 cups canned chop tomatoes
2 Yukon gold potatoes, diced
2 cans (15 ounces) cannellini beans, drained
1 small head Savoy cabbage, quartered and sliced

Bring to boil and simmer 30 minutes. Then add:
8 ounces pasta of your choice
6 more cups of vegetable broth
2 cups green beans, cut into 1-inch pieces

Simmer 15 minutes. Serve with freshly grated Parmesan cheese.

The Practice:

The Karma Yoga practice is the act of serving others. This crowd- pleasing soup serves many. When serving this dish focus on how you may serve the universe and others to better the planet. Like a breathing meditation that helps one to connect with the universe, Karma yoga serves as reminder that we are all connected.
Breathing Meditation Instruction: Sit in a comfortable position. Relax and place the hands lightly on the knees. Close your eyes and begin to breathe. Be mindful of your inhale and your exhale. Begin to count each breath. As you breathe create a mantra that incorporates your intention. “I breathe this breath for the preparation of this meal. I am aware of the Universe. This food and breath are one.”

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.

Vegan Recipes – Lotus Kitchen – Raw Thai Coconut Soup

lotus-kitchen-book-300x300 Today’s Vegan recipe, Raw Thai Coconut Soup continues focusing on “Raw” theme. Organically grown raw and living foods provide high-quality nutrition while naturally supporting both proper digestion and a well-functioning immune system. Eating these life-giving foods helps to alkalize the body, a key factor in building excellent health. Today’s recipe is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Almost all 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.

Raw Thai Coconut Soup

Thai cooking is lively and aromatic and this soup is no exception. The coconut, ginger and garlic play nicely off the heat of the peppers. It’s at once complex and simple, not unlike a vibrant yoga practice.

Ingredients
2 young coconuts
1 cup cherry tomatoes
1 avocado
1 clove garlic, peeled
½ inch fresh ginger, peeled
1 teaspoon mustard powder
½ teaspoon sea salt
2 tablespoons soy sauce
Juice of two limes
3 Red Thai Chili Peppers

Garnish:

1 cup cilantro, chopped
2 cups of tomatoes, diced
1/3 cup of red onion, diced

Slice the coconuts in half and pour the juice into a large bowl. Scoop out the flesh and place in the bowl. Liquefy all ingredients with an emersions blender. Pour into bowl and garnish with cilantro, tomato and onion before serving. You can also use a traditional blender by placing all of the ingredients and liquefying. Serve room temperature. Serves 4

The Practice: Soup that is cool to the touch but heats presents opposition; once you taste it you will know true balance.

Yoga Balance: Some think our mind and body are separate, but as we practice yoga we learn to yolk our body and mind together. That is the main intention of the yoga practice. Recognize that you are one with your mind and body in all of your practice