| Excerpt from "POSER" by Claire Dederer : "I had stuffed a chicken and put it in the oven for Bruce and our one-year-old Lucy, before racing off to yoga. The chicken was my passport out of the house." Post Class Fueling ! We come to yoga class empty and bare. When we get home, we are hungry and ready to eat a healthy meal. Here is where we share our meal ideas for after class fueling.Hint: the crock pot can be a yogi's best friend and so can the time delay bake feature on your oven! Have a recipe contribution or meal tip? Send your original recipe and a photo to Santokh please.  yogi lasagne Ingredients: 1 (16 ounce) package lasagna noodles 2 teaspoons olive oil 2/3 cup diced red bell pepper 2/3 cup diced orange bell pepper 2/3 cup diced yellow bell pepper 2/3 cup diced green bell pepper 1 large yellow onion, diced 3 cloves garlic, pressed 2 (14.5 ounce) cans diced tomatoes 1 (6 ounce) can tomato paste 1 1/2 cups water | 1 tablespoon crushed red pepper flakes 1/4 cup grated Pecorino Romano cheese 1 (15 ounce) container ricotta cheese 1 (8 ounce) package shredded mozzarella cheese 4 eggs 1 teaspoon black pepper 1 teaspoon dried oregano, crushed ¼ minced fresh basil or basil leaves from the freezer 1/4 cup grated Parmesan cheese (optional) |
Directions from Santokh: 
1. | Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool. | 2. | Cook bell peppers, garlic and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. Simmer for 30 minutes. | 3. | In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, basil and oregano. | 4. | Place a small amount of sauce in the bottom of a 9x13 inch baking dish (I use a stoneware pan). Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired. | 5. | Cover dish with foil, and bake at 375 degrees F for 50 minutes or until bubbly. Consider using the delayed bake option on your oven. Check the manual to learn how to do it. It’s easy and so rewarding to arrive home after class to smell the scent of a freshly baked dinner. 
|
Yum Shanti black eyed peas Ingredients: 6 cups water 1 pound dried black-eyed peas, sorted and rinsed 1 onion, diced 4 cloves garlic, diced 1 red bell pepper, stemmed, seeded, and diced | 1 jalapeno chile, seeded and minced 8 ounces diced ham 1/2 teaspoon cayenne pepper 1 1/2 teaspoons cumin 1/2 teaspoon salt 1 teaspoon ground black pepper |
Directions: 1. | Pour the water into a slow cooker, add the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender. Go about your day,go to class and come back hungry. 
|
Meal tip from Santokh : Saute a bag of spinach leaves with some garlic and set aside. Stop by your favorite chinese restaurant and pick up a quart of wonton soup. Add the soup to the greens and enjoy a hot, nourishing meal.This makes enough for 2 people and is a favorite quick dinner option of mine. 
Shakti Granola Bars – Special occasions call for yogi tea for the sanga after class. We enjoyed these bars with tea after class in November and friends asked for the recipe! Ingredients - 1/2 cup butter, softened
- 1and 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 1 cup king Arthur whole wheat flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups rolled oats
- 1-1/4 cups crisp rice cereal
- 1 cup chopped nuts- we like walnuts
- 1 cup raisins
- 1 cup semisweet chocolate chips
Directions - In a large bowl, cream butter and sugars until light and fluffy. Add
- the honey, vanilla and egg; mix well. Combine the flour, cinnamon,
- baking powder and salt; gradually add to creamed mixture. Stir in
- oats, cereal and nuts and raisins and chocolate chips. Sample chocolate while you do this.
- Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Tessa's torellini and sausage soup Ingredients:
1 pound of Italian sausage (I like to use hot sausage to spice things up, but you can choose to use mild)
1 cup onion- diced
2 cloves of minced garlic
5 cups veg broth
2 cups carrots, thinly sliced
2 cups tomatoes (I used dice petit in a can)
1 zucchini sliced and mooned
1 green bell pepper cut into bite size pieces 8 oz tomato sauce
1/2 cup H2O
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste
1 9 oz package of cheese tortellini
3 TBS of chopped parsley
1/2 cup parm cheese for sprinkling at the table
Directions:
Remove casings from sausage and brown. Add onion and garlic and cook until onion is tender. Add broth, carrots, tomato, zucchini, pepper, tomato sauce, H2O, basil, oregano, salt and pepper, stirring well. Bring to a boil; reduce heat, and simmer for 30 minutes uncovered. Add tortellini and parsley and stir. Bring back to boil; reduce heat and simmer uncovered for 10 minutes. Adjust spices to taste. Ladle soup and sprinkle with cheese. YUMMO!!
| |