Tolerant Red Lentil Pasta has a bit of a peppery flavor when eaten on its own. When I use it in a recipe I look to find flavors that enhance the pasta’s natural flavors. This dish uses sundried tomatoes for a sweet flavor, chickpeas for a meaty texture, onions and garlic as aromatics, and mushrooms for a chewy texture. ... [read more]

Not only do I love to eat light and healthy foods, but I also do not like to waste food. When I had an opportunity to try broccoli and cauliflower greens I was elated! This was an opportunity to experience two vegetables I love in an entirely new way. I have used the greens as a side dish ... [read more]

Recently, I sat down with Ayurvedic expert Kathryn Herbert to talk herbs, doshas, and real-life miracles. Herbert, who, was diagnosed with AS (Ankylosing Spondylitis), RS (Reiter Syndrome), FM (Fibromyalgia) and IBS (Irritable Bowel Syndrome), is a living example of the downright amazing health benefits of India’s ancient healing practice. She is excited to share her wisdom at YogaLean’s first ... [read more]

Rehydrated chickpeas are great for homemade hummus, but what do we do with those left over? I put some in a salad and decided to make a pasta to use up the last few. Adding beans to pasta creates complementing textures, making our meal that much more satisfying. Base Ingredients (recipe serves 2): 1 Cup Tolerant Black Bean Rotini ½ Cup ... [read more]

Dr. Sachin Kotalgaonkar MD (Panchakarma) (Scholar) Consulting Ayurved Physician and Panchakarma specialist Shilajit- Introduction and Chemical Properties: SHILAJIT, also known as SHILAJATU or Mineral Pitch or Asplaltum, originates from four metals- Gold, Silver, Copper and Black Iron. This is Rasayana (Rejuvenating medicine) in effect and if applied methodically it is aphrodisiac and alleviates diseases. Its ... [read more]

Author Kathryn Herbert; Ayu Ct P, RYT 250 with Dr Sachin Kotalganor; MD (India) Ayu Physician DPU, IAA Secretary SHILAJIT, or Silajatu as it translates from Sanskrit to mean “rock invincible”, is Mineral Pitch collected from the mountainous ores found in the Himalayan region and is known also as Moomie (Russian). The ancient science of ... [read more]

I’ll be the first to admit that it’s not always easy to fit in a workout during the week. Between your job or school, meetings, doctor’s appointments, taking care of your pets and family, running errands, and cooking dinner, exercise doesn’t always make the cut. Then when the weekend rolls around, you make up for not exercising ... [read more]

Grown Up Macaroni and Cheese   Many of us had macaroni and cheese in some form, homemade or prepared, when we were children. As adults, we look to recreate that comfort food with a bit of sophistication. There are many variations to this tried-and-true comfort food! The star of the show in this dish is ... [read more]

Banana Walnut Breakfast Bars  Some mornings we need a grab-and-go breakfast. These breakfast bars are high in protein and contain fruit and healthy carbohydrates. Depending on the size you make them, you can have one or two for breakfast or a snack later in the day. Couple the bar with a piece of fruit if ... [read more]