Category Archives: Green Eating

Healthy recipes that are so easy to prepare! Live a more yogic life!

Everyone’s Favorite Holiday Hot Chocolate

Everyone’s Favorite Holiday Hot Chocolate

I recently served this at my studio’s open house and after being asked for the recipe over and over, I said, I will post it on the blog! Here it is!

Everyone’s Favorite Holiday Hot Chocolate

In a crock pot or large saucepan on the stove on very low heat:

3 cartons of your choice of alternative milk (almond, oat and rice are my fav). You can use vanilla flavored milk or use plain and add your own vanilla, I usually do in mine.

1 bag of semi sweet chocolate chips or carob chips.

1/4 cup of sweetener (optional). You can use maple syrup, brown rice syrup, agave nectar or organic sugar.

Nice additions:

Vanilla extract
Peppermint oil (2-3 drops) or to taste

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.

Crock Pot Split Pea Soup

Crock Pot Split Pea Soup Recipe

It’s crock pot season!

Nothing better than making a quick 10 minute item for lunch or dinner at breakfast time, and enjoying your day until you’re hungry!

Check it out, it’s only 5 ingredients!

Crock Pot Split Pea Soup

1 bag dried split peas
2-3 carrots sliced how you like
2-3 stalks celery sliced
2 small potatos diced (optional)
2 quarts of water
Salt (optional)

Put it all in the crock pot. Cook on low for 6-8 hours or high for 4-5 hours.

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End of Summer Harvest Soup Recipe

End of Summer Harvest Soup Recipe by Jennifer Langsdale

The end of summer (or in this case this year’s extended summer) has the best veggies! I get a share from my local CSA and sometimes end up with plenty of leftovers in my produce drawers, so when it is time to clean up I usually make a big batch of soup and freeze it for meals later on.

This soup recipe will keep you and your family fed for awhile!

Freeze in large 2 quart mason jars and feel free to add pasta or rice to the jar so you don’t have to do that step at mealtime, either!


1 large onion (I had one that was partially used) sliced or chopped as you like
5 medium to large heirloom tomatoes, or slicing tomatoes cut in medium chunks
A few pinches of sea salt, dried basil and pepper
3 fresh garlic pieces chopped

Sautee these items together for a few mins until the tomatoes break down and you get a little bit of a broth.

While that is going on, chop your other veggies…

Today I had:

Half a head of cabbage
4 ears of fresh corn
4 large carrots, sliced
Half a quart of green beans, chopped
(potatoes, squash, chard, kale or peppers could be added too)

Add this to your tomatoes and feel free to add as much water or vegetable broth as you want to get the desired thickness. I used 4 cups of vegetable broth today.

Season to taste, and serve with wild rice or noodles and a big hunk of farmhouse bread!

This soup made about 4 quarts!

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