Awaken Yoga’s Intuition Night…Recipes!

Awaken Yoga's Annual Intuition Night...Recipes!

Our very popular Intuition Night Event at my studio, Awaken Yoga, was a shower of compliments on the food! A simple spread of fall salads and finger foods will keep your guest and your bellies happy. Here were the big stars of our spread, homemade by yours truly!

Kale Salad with Tahini Dressing

2 bunches chopped curly kale, stems removed
1/2-1 cup sliced almonds
1/2-1 c chopped carrots
1/2 c diced red onion

In a small blender or food processor, add…
1/2 c lemon juice
1/2 c olive oil
1/2 c tahini
2 tbsp Bragg Liquid Aminos
3 peeled garlic cloves
1/4 tsp honey

Quinoa Salad with Garlic Expressions Dressing

2 cups organic quinoa prepared using the bag’s instructions
2 chopped ripe organic tomatoes
1/2 cup frozen organic corn blanched in hot water and cooled
1 red bell organic pepper chopped
1/4 cup chopped organic parsley
Garlic Expressions salad dressing to taste, or use your own homemade vinaigrette using apple cider vinegar, olive oil and a squeeze of lemon.
Pepper, salt to taste
You can also add in grated carrot, red onion, pine nuts, cranberries, chopped lettuce, spinach or kale!

Stuffed Mushrooms

Recipe is for 40-50 small Portobello mushrooms

De-stem the mushrooms, wipe clean, and place gills-side down on a baking sheet sprayed with a little canola oil.

Bake at 400 degrees F until liquid leaks out of them (maybe 10-12 mins). Take out and place on paper towels to soak up liquid.

Make the stuffing (see below).

Place mushrooms back onto baking tray, stem side up, and fill in with stuffing.

Bake at 400 degrees F for 15 minutes.

Serve warm if you can!

Stuffing options: Gluten Free/Vegan
1/2 cup cooked quinoa
1 whole roasted read pepper diced finely
1/2 medium onion diced finely
1/4 cup fresh basil diced finely
3-4 mushroom caps diced finely
Salt pepper to taste

Add the spices and veggies to the olive oil and sauté for 3-5 minutes until a little soft, but not mushy. Add in the quinoa.

Pesto Filling:
2 cups basil
1/2 cup walnuts
3 cloves garlic
1/2 cup Parmesan or Romano cheese
1/4 cup olive oil

Put in food processor until smooth or desired texture.

Fill mushrooms and bake for 10 minutes.

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