gwen kenneally – Skip Jennings

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.

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.