Tag Archives: YogaLean

Gluten Free Mini Quiche

August 6, 2015 | Rene MacVay, Healthy Recipe Variations

I love starting my day with a nutritious breakfast. Some days, I have more time than others to sit down and have a meal. Varying what I eat is important so that I get a variety of nutrients through my diet. If you are like me, you could eat the same thing day after day because you like it… and a routine is an easy rut one can fall into if you are not careful.

Try experimenting with different breakfast ideas. Breakfast is an important meal as it starts your day. Start the day out right with this YogaLean Gluten Free Mini Quiche. You can customize it to add the vegetables that you have on hand, the ones that YOU LIKE. Have fun playing with your food and getting a healthy start to your day.

I have experimented with a gluten free quiche before and have loved the results! This recipe is a modification of my original using muffin “skirts” to make individual quiches and reduce the cooking time. The quiches in this way can be eaten as a grab-an-go breakfast or enjoyed in the home before heading out to start the day. Pair the quiche with seasonal fruit and enjoy! Read more recipes at Healthy Recipe Variations.

Mini Quiche (makes 12)

6 Eggs

1 1/2 Cups Milk (I used original Almond Milk)

2 Cups of Diced Vegetables (I used Red Bell Pepper, Red Onion, and Spinach)

1/2 – 3/4 Cup of Shredded Cheese (Cheddar, Parmesan, Mozzarella work well)

3/4 Cup diced Canadian Bacon

Salt and Pepper to taste

12 Muffin “skirts”

Options:

Use spray olive oil to line muffin skirts so quiche does not stick…it happens in places when this step is not taken

Vegetable pairings suggestions are listed below but eating seasonally is ALWAYS suggested:

Broccoli, Asparagus, Red Onion, and Cheddar

Mixed Colors of Bell Peppers

Spinach and Red Onion or Scallion or Leek

Sweet Potato and Scallion

Omit Canadian Bacon…or substitute in Diced (Cooked) Bacon

Add a teaspoon of gluten free Ian’s Panko Bread Crumbs to the bottom of the muffin “skirt”

Instructions:

Preheat Oven to 375

Cook about 30 minutes until a knife inserted in center comes out clean. Check to see if done after 20 minutes and then each 5 minutes thereafter. Cooking time varies by oven as well as based upon how full the muffin is and how dense the ingredients are packed. Try to make each muffin uniform.

Start by dicing the vegetables you wish to use into SMALL pieces.

Combine eggs, milk, and salt and pepper (to taste) in a bowl. Whisk.

Add vegetables, cheese, and meat if you are using. Stir together with a fork.

Add muffin skirts to a muffin tin and spray skirts with oil.

Add quiche ingredients to skirts (evenly) and back!

Serving:

You can serve after the Mini Quiches have rested for about 10 minutes or store in an airtight container.

Pair with seasonal fruit … or with a salad if you with to eat this for lunch or dinner.

Kathryn Herbert on Ancient Healing in the Modern World

July 27, 2015 | Emelyn Daly, YogaFit Media

Ayurveda, ‘Life Science,’ and Common Sense

Expert Ayurvedic Practitioner and founder of Ayuway of Life Kathryn Herbert has me totally convinced of the value, efficacy, and do-it-yourself easiness of the ancient Holistic healing modality she teaches and practices. Herbert, who is thrilled to share her expertise at YogaFit’s first Ayurvedic Lifestyle Coaching Retreat in Austin, TX this September, has dedicated her life to using and educating others on Ayurveda. Here, she gives us an exclusive introduction to her upcoming workshops, which focus on making Ayurveda fun, user-friendly, and 100% applicable in daily life.

What is Ayurveda? What are some of the most common misconceptions about it?

“The first thing I like to tell people about Ayurveda is that in order to use it in your daily life, you don’t have to know how to spell or pronounce it correctly! The word may sound a little unusual, but it’s much simpler than you think. In Sanskrit, ayu means ‘life’ and veda means ‘knowledge’ or ‘science.’ ‘Life science’ isn’t just ancient Sanskrit; it’s for everybody living in modern times. To me, it is the perfect owner’s manual package of common sense for the human mind, body and spirit.”

Ayurveda comes from India, correct? How does it relate to other forms of medicine?

“So, yes, the ancient health and wellness knowledge we know as Ayurveda does come from the Indus Valley. And from there, it actually traveled East and West, influencing both Chinese and Western medicine. Hippocrates was an Ayurvedic practitioner! The father of Western medicine himself said, “let food be thy medicine, and medicine be thy food.” That is Ayurveda.”

Do you think that Ayurvedic medicine could replace Western medicine?

“No, I would never recommend that Ayurveda can or should replace Western, aka ‘Modern’ medicine, yet it certainly does complement any and every form of medicine including surgery and as a preventative, it is designed to keep you out of the doctor’s office.

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You know, in the West, we have a way of putting everything on a hierarchy. This or that has to be better or worse than something else. The East integrates healing approaches as opposed to creating that separation, which is the absolute definition of Holistic, it treats the whole person. In India, for example, an Ayurvedic doctor is a medical doctor, and there is a modern Ayurvedic hospital right next door to the modern Allopathic hospital, patients are sent back and forth by doctors from both sides. Both forms are equally valuable and used to compliment each other. I experienced this daily during my internship there.”

Which piece of your workshop in Austin are you most looking forward to?

“So many! I love my work because I get to translate this powerful knowledge into modern language and practical uses. In Austin, I’ll get to share my academic knowledge of Ayurveda, which works amazingly well with the YogaFit system. We’ll look at a couple Sanskrit words to demystify these new, hard-to-pronounce terms into common sense simplicity.

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And there’s the practical end of things, which is really exciting! I’ll be showing people how to use this stuff in their daily lives. We’ll spend time on really concrete techniques that will be easily remembered to take home and use. We’ll spend plenty of time on food, and turn the tabletop into a classroom using food as medicine to learn why your kitchen is actually a pharmacy to be in service of yourself, those you love, and those you coach. Plus there are really fun Ayurvedic treatment practicums including the ‘meda buster’ massage to reduce fat on the body—one of my favorites!”

For more information about Kathryn Herbert and her workshops at the YogaFit Ayurvedic Lifestyle Coaching Retreat in Austin, TX coming up this September, visit YogaFit.com!

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Kathryn Herbert practices privately in Southern California at the Ayurway of Life facilities and conducts national workshops to promote the benefits of Ayurvedic lifestyle choices. She lives in Los Angeles with her two teenaged children, two dogs, a cat, and three horses. She hopes to welcome chickens to her home soon!

5 Ways to Boost Your Metabolism NOW

June 15, 2015 – Beth Shaw, President & Founder | Beth Shaw

It’s Summer time, and many people are trying to renew their fitness programs in a hurry. While its important to hit the gym, take up a new running program and make countless other fitness resolutions, there are things you can incorporate into your daily eating regimen that will help you knock off and keep off those extra pounds.

Certain foods slow us down and make us groggy and tired. Sugar, refined carbohydrates, wheat (if you are gluten intolerant) and alcohol all slow our metabolism. So along with your workout program, there are healthy alternative foods and drinks that will boost your metabolism naturally. Get it going NOW with these few, easy tips.

Eat small frequent meals. Eating every three to four hours, and including a small protein snack, will keep the fires of your metabolism stoked and burning. I like to have an apple and some almonds in between meals or a small bit of protein powder with a half a banana. A bit of a hard cheese and a few carrots are also great snacks.
Take your meal portions to half. If you eat two or three meals a day consider putting less food on your plate than your normally would. In thirty days you can train your stomach to want less and be satisfied with less.
Add hot peppers. Cayenne, jalapeños, and serrano fire up your metabolic system. They will also make your food a lot tastier and you will naturally eat less as a result of not overeating to seek taste and pleasure. Enhancing flavor is a great way for you to get the most out of your meal. If your portions are small you want to make sure that you are getting maximum flavor. A small tasty bite is a lot more enjoyable that mounds of food that lacks in taste and palate excitement.
Drink more more green tea. This hydrating tea is unique in that it has the amino acid Theanine to balance out the caffeine and enhanced mood. Theanine is relaxing and tranquilizing. Drinking green tea throughout the day will keep you happy and energized.
Add small doses of coffee, caffeine and maca – they all increase metabolism. Be moderate. Overdoing certain stimulants like caffeine laden energy drinks and too much coffee will burn out your adrenal glands.

Mindful eating combined with additional portion control and a few changes in your diet will yield positive results. Make this your best summer yet!

Tofu Simple Sandwich

June 10, 2015 – Rene MacVay, Food Blogger | Healthy Recipe Variations

I was looking for a quick and healthy meal to have post workout. I had about an hour to eat and get ready for an appointment so I worked with what I had. I looked in my refrigerator and found the following items already cooked:

Roasted bell peppers
Roasted red onion
Roasted garlic

I also knew I had available:

parmesan cheese and gluten free hamburger buns
extra firm tofu as well as gluten free deli turkey … so decided to go with the tofu
a head of cauliflower and some low sodium vegetable broth

Therefore, in less than 30 minutes I had dinner on the table. If nothing was prepared, this would have taken an hour.

Directions:

Chop the cauliflower stem and leaves into small pieces. Add the stalks and flowers to a pan with 1/2 cup low salt vegetable broth. Cover and let it simmer. (Check your pan from time to time…add some more broth if broth is almost gone and cauliflower is not at your desired texture. I prefer it to have a bit of a crunch. OPTION: dice a clove of garlic and add to the pan for flavor.
Drain the tofu by wrapping it in a kitchen towel and putting it between two dinner plates with a BOOK on top. How long to you drain the tofu? That is a personal choice. You can omit this step or drain it for up to an hour. After the tofu drains, if you decide to drain it (I prefer my tofu dry so I drain it as long as I can), cut the tofu block in half length and width wise…creating 4 evenly sized pieces.
Sautee the tofu in a pan with toasted sesame oil and some black pepper.

NOTE: If you wish to add another step and a few minutes to your meal…marinate the tofu in Gluten Free Teriyaki Sauce or Sriracha Sauce. Adding the sauce TO the tofu means you will not need to add the sauce to the sandwich.

Defrost (if necessary) and toast the buns (adding a small amount of parmesan cheese) while the tofu and cauliflower cook. I started the buns with about 5 minutes to go. I warmed up the left over roasted items at the same time.
The sandwich was great open faced…with stacked vegetables on the bottom and thick tofu wedge on top. (I added gluten free teriyaki sauce on my toasted buns to add flavor. You could add a gluten free sauce of your choice.) A smaller sandwich would have thinner slices of tofu. The crunchy outer shell of the tofu, the softer interior, the vegetables melting in your mouth, and the bread to absorb the flavors was a delight after a long day.
I served with a side of roasted vegetables with rosemary (already cooked).

Variations:

OMIT vegetables and add lettuce, spinach, or arugula (or include them as well)
Substitute a chicken breast or gluten free deli turkey meat for the tofu
Omit cheese if you are trying to avoid dairy
Omit bun and use butter lettuce or another green as your mock bun

Enjoy this fast and simple YogaLean meal. Be active and eat healthy to be the best you that you can be. Enjoy this recipe and other gluten free recipes at Healthy Recipe Variations Blog.

Successful Stress Management Techniques

Beth J Shaw author of YOGAFIT

Stress Management means basically, learning how to manage stress, by witnessing it, and releasing it.

Stress management, is simply, a daily process to let go of tension stored in the body and mind. Without this letting go process, we become candidates for ulcers, heart attacks, migraines and premature aging. All known to be caused by stress. Stress Management techniques, allow us to discover and experience, how, we hold emotions, thoughts and experiences in out bodies. Exercises will offer us the opportunity, to tune into different moods, feelings, attitudes, and states of consciousness beside the low-grade stress levels, most people in our society, operate under. In our busy information society, we are constantly bombarded by external stimuli. A good stress management program, can help tune out the exterior world, and allow the participant to drop inside their bodies, and find a place of stillness. Some techniques that aid in this process, are deep breathing, extended stretching, and body scanning – all done in a quiet, warm room, with soft music playing, or simply, the relaxing sound of one’s own, deep breathing.

We learn to increase the probability of desired moods, and feelings through our heightened self–awareness, while simultaneously decreasing negative states of anxiety. Excess of stress can also result in an extended period “flight or fight syndrome” which over time can drain the adrenal glands. Participants in a stress management program gain a powerful awareness of how to positively influence health, reactions, feelings and response. A good mind/body class can give clients the tools they can use for the rest of their lives.

Yoga is the 6,000 year old secret to health and vitality. Yoga can be considered technology for getting back in touch with our true essence and ourselves. It is a way of remembering the health and wholeness that is our natural state of being. Yoga, when broken down to its most simple form is breathing and feeling.

Through this breathing and feeling we learn to control our reactions to events and people. It is not the events and people in our lives that give us stress but the way we react to them. What makes yoga unique in terms of stress reduction is in its multifaceted approach. By working at the physical and psychological levels concurrently, yoga reduces stress at each level and this reduction in stress is supported by the work done at other levels. Yoga postures combined with deep breathing facilitate deep relaxation that combats stress.

Physically, yoga massages the skeletal system which supports bone mass and growth while taking the stress away from the supporting muscles and tendons. Yoga mechanically removes tension from the muscles through stretching. The steady even yoga breathing reduces stress levels in the body. Stress response, is accompanied by rapid, shallow breathing., Yoga encouraged deep diaphragmatic breathing activating a relaxation response. Yoga also massages the internal organs reducing high blood pressure, stress in the cardiovascular system at the level of the heart, arteries and blood. The nerves are massaged and stretched through yoga, conducting messages; throughout the body.

Emotionally the body believes what the mind believes. Affirmations about peace, calm, and tranquility, along with positive imagery are conveyed to the nervous system. Yoga brings greater relationship with others, life, and us. As we begin to explore these relationships more, we see which interactions genuinely support us in moving towards calmness. As we become more relaxed through yoga and stress management classes, we release addictive behaviors, which are often used to relieve stress. Yoga brings awareness to the emotional blocks that limit our experience of life. Our perception of life has been conditioned by our experiences and sometimes we close ourselves off from feelings and emotions. Through yoga we learn to bring awareness to all parts of ourselves with the understanding that through integration, we come to a natural place of balance. Many of our stressful habit patterns are conditioned. Yoga teaches a whole set of patterns which are helpful in reducing stress.

Salsa Style Blackbean Pasta

June 1, 2015 – Rene MacVay, Food Blogger | Healthy Recipe Variations

Since I had to become gluten free I have reduced my pasta intake quite a bit. Pasta used to be a great go to for me, as it was a quick meal to fix and great leftovers to take to work the following day. A few Gluten Free pastas have come along that are organic, non-GMO, high in fiber, and cook without getting soggy. I can enjoy pasta again!

Tolerant Black Bean Pasta is a great addition to my pantry as it has great texture and flavor. I was looking for something to make for a quick evening dinner and decided to us up a few ingredients I had from my recent trip to the farmer’s market. I had a little of each ingredient, so pasta was the perfect way to marry the flavors and use the fresh ingredients.

This recipe takes less than a half hour from opening the refrigerator to finishing clean up. Enjoy a healthy meal…or put it in an airtight container and take it with you for a great lunch. Enjoy as a meal on its own or a side dish with a sandwich or salad.

Base Ingredients:

1 ear of corn … corn cut off the cob (yields about 2 cups)

½ Red Onion

½ Red Bell Pepper

1 Tomato (I used vine ripe)

Basil (for garnish)

Pasta – 1 Cup Tolerant Black Bean Rotini

Olive Oil

2 TBSP Butter (unsalted)

¼ Cup Vegetable Broth

Variations in keeping with Salsa theme:

 Add a few cloves of crushed Garlic

 Substitute Shallots for Red Onion

 Add a Hot pepper like a Jalapeño, Serrano, or Habanero depending on your personal interest in HEAT

 Add a cup of diced Mango if you wish a bit of sweet flavor

Instructions:

1. Cut the corn off the cob

2. Use a mandolin to cut the pepper and onion into small slices (or dice small with a knife)

3. Sautee all three ingredients in a pan with 2 tbsp butter and ¼ cup vegetable broth

4. Once onions are translucent turn off heat.

5. Add 3 cups of water to a pot and bring to a boil. Add 1 cup of Tolerant Black

Bean Rotini. Stir from time-to-time. Drain after 5 minutes…reserving ¼ cup of the pasta water.

6. While pasta is cooking dice the tomato.

7. Add pasta water, diced tomato, and pasta to pan with the sautéed vegetables.

8. Cook until water evaporates.

9. Transfer to a plate, bowl, or airtight container. Sprinkle with Olive Oil and/or Basil to garnish.

Enjoy this YogaLean meal and other Gluten Free Recipes on Healthy Recipe Variations.

Sunburst Pasta

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. This creates not only a tasty and satisfying meal that can be a side dish or a main dish depending on the portion you make.

Base Ingredients (Serves 2):

1 Cup Tolerant Red Lentil Pasta (uncooked)

1 Cup Diced Sundried Tomatoes

½ Yellow Onion or Sweet Vidalia Onion

4-6 Cloves of Garlic depending on size

1 Cup Diced Mushrooms of Choice (I used button)

4 TBSP Oil – I use Olive Oil for this dish

1/3 Cup Vegetable Broth – I prefer to use low sodium

Variations:

Substitute 2 Shallots for Onion and Garlic

Instructions:

1. Dice onions and garlic and place in a pan with the oil. Satuee in oil

until translucent.

2. Add diced sundried tomatoes, mushrooms, and broth to pan and

sautee until broth is almost absorbed.

3. Bring 4 cups of water to a running boil. Add 1 cup of Tolerant Red

Lentil Pasta. Cook for 5 minutes. Stir from time to time and reduce

heat as needed so the water does not boil over.

4. Reserve 1/3 cup pasta water and add to the pan with the vegetables.

5. Drain Pasta and add to the pan with the vegetables.

6. Cook until liquid is absorbed.

Serve or place in an airtight container and pack for lunch!

Sprinkle with ground black pepper.

Option: Grate parmesan over the pasta.

Enjoy this low calorie, high fiber Yoga Lean meal; a satisfying meal to keep you fueled as you lead an active lifestyle.

Broccoli Greens Tofu Stir Fry

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 on their own and have enjoyed using them in stir-fry dishes also. The great thing about a stir-fry is that it is a way to use of vegetables that you have in the refrigerator. You do not need to have a large portion of any one vegetable to make a successful stir-fry. Each time you make a stir-fry you can use a different sauce as well. It can be an ever-changing recipe. Of course, when you find a combination you like, you may want to make it time and time again!

1 package EXTRA FIRM TOFU (Azumaya brand is Non-GMO and Gluten Free)

1/2 a box of Thai Kitchen Stir-Fry Rice Noodles or 2 Cups cooked rice

Vegetables (aim for 4 -6 cups uncooked):

5 Large Broccoli Stems/Leaves

5 Large Cauliflower Stems/Leaves

4-6 Garlic Cloves (depending on size)

I used 1 cup Tessemae’s Lemon Chesapeake All Natural Dressing/Marinade/Dip

1/2 Cup Vegetable Broth (Unsalted is preferable).

1. Decide if you wish noodles or rice. If you wish rice, start the rice cooking as step one. If you want noodles, wait till the vegetables and tofu are done. Cooking rice is 2 cups of liquid per 1 cup of dry rice. Cook a single batch if you are not interested in leftovers, double (or more) the recipe if you wish leftovers.

2. For crispier TOFU (omit this step if you are not looking for crispy), drain the package and allow some water to be removed. I place the tofu block in a kitchen towel and place it between two dinner plates for about 1 hour. This step can be done the night before, while you are at work, or skipped entirely.

3. Wash and chop the vegetables you are using. Try to make the vegetables into even sized so they cook at the same rate. With the greens and stems, I do put thestems in the pan a few minutes before the “leafy section”.

4. In a sautee pan place 2 TBSP Toasted Sesame Oil and the vegetables. Add the marinade and broth. Cook on medium heat. Stir from time to time. If you need additional liquid to soften the vegetables, add ¼ cup of water at a time.

5. After the vegetables have started, cut the tofu and place in a second sauté pan with 2 TBSP Toasted Sesame Oil. Sprinkle pepper on the tofu if you wish the additional flavor. Cook on medium heat and rotate the tofu periodically so all sides brown and form a bit of a crust.

6. When vegetables and tofu are done, turn the burners off and let rest for a few minutes. If you are making noodles, bring a pot of water to a boil. Once a running boil is attained, break the noodles in half and cook for 5 minutes. Reduce heat to medium and stir once or twice. Drain noodles.

On your plate put a bed of noodles or rice then add the vegetables. The tofu can be sprinkled on top or arranged in a pattern for a finished presentation.

Enjoy and savor the flavors!

Option: Sprinkle nuts or sesame seeds over the top.

Read more Gluten Free recipes at Healthy Recipe Variations Blog. Enjoy being YogaLean as you enjoy an active lifestyle and make healthy eating choices.

Kathryn Herbert on the Miracles of Ayurvedic Healing

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 Coaching Immersion in Austin, TX this September, where her personal history and profound education will shine brightly in her workshops and lectures. Here, she gives me a glimpse her fascinating story:

What was the state of your health before turning to Ayurvedic healing?

My good health today is completely dependent on my knowledge of Ayurveda. My numerous health conditions began to affect my life to a crippling extent. As a horse trainer and single mother, my life and my job were very physically demanding. I was extremely active, often up to 18 hours a day, and my health deteriorated to the point where I was barely able to lift a feed bucket, let alone brush my own hair. I saw countless doctors and specialists, underwent countless tests, and tried practically every medication and treatment under the sun. Nothing worked, and worse, many of the treatments I underwent caused allergic reactions that left me even weaker and endangered my life.

How did you decide to change to Ayurvedic and naturopathic treatment?

After almost two years of Western medical and pharmaceutical treatments, I decided it was the end of the line. It was a scary decision, but it was clear to me that a purely Western approach was not going to work.

What were the results?

As soon as I began following an Ayurvedic dietary and herbal regimen, my health immediately transformed. While in treatment, I began discovering all of the things I’m allergic to—not just medications, but foods that were making me sick. This was crucial. My doctors had doubts, but in the weeks and months following my transition to Ayurveda, the tests amazingly kept coming back improved. The new “miracle drugs” I was using made my doctors’ heads spin! In Ayurveda, we treat all foods and natural compounds as potential medicine or poison. With herbs and nutrition, I increased my medicine and eliminated my poison. This shift had enormous impact.

What kinds of changes did you make to your diet and herbal regimen?

I made a lot of changes. It’s important to remember is that in Ayurveda, each individual is treated uniquely. The things I need to add and take away may be different from yours. Examples can be as subtle as this: I spent most of my life drinking a glass of orange juice in the morning, but discovered that oranges create acidity and inflammation in my body because of my specific make up. Something as innocent-seeming as that was poisoning me. Lemons and limes, on the other hand, create alkalinity and put me in balance.

Which herb or supplement has made the biggest difference in your health?

So many, but tumeric was the thing I started adding that really changed everything. It is so powerful and beneficial. I put it in everything. In the classic Bible story, the three kings bring frankincense, myrrh and gold as their gifts. I think they brought frankincense, myrrh, and turmeric! It is nature’s great gift the world. Ashwaganada is another very powerful herb for protecting the nervous system. It had very positive effects on me and has proved to have amazing benefits for Alzheimer’s—but the big drug companies don’t want us knowing that!

After getting well, why did you decide to study Ayurvedic medicine?

I realized that Ayurveda makes real transformation possible. Its benefits are clear to me, and illuminated constantly in my work with cancer patients and others suffering from chronic illness.

What was your experience like studying Ayurveda?

I feel lucky to have studied Ayurveda in its classic form. My training was based on the ancient Indian texts, originally written in Sanskrit. I have a BA in biology and psychology, and coming from a science background, Ayurveda, to me, was the complete package of common sense. I got the opportunity to expand my studies in Pune, India at DPU. It was an incredible experience to study Ayurveda in its homeland at a state of the art facility. In India, an Ayurvedic doctor is a medical doctor; there is an Ayurvedic hospital right next door to the allopathic hospital. My work today is to translate this powerful ancient knowledge into modern times and uses.

What inspired you to participate in the YogaLean Coaching Immersion in Austin this fall?

I love my work! I love to share this wisdom with others. Given the miraculous transformation that Ayurveda has made in my life and health, I feel I have to share this knowledge! I feel gratitude for my illness every day because it led me to this practice. This information is a gift, and I am so excited to share it with the enlightened individuals attending the YogaLean Coaching Immersion so that they can carry it forth and benefit. Everyone should sign up and encourage your friends and families to come with you! My lectures and workshops are designed to make using Ayurveda in your daily life simple, easy, and hugely beneficial.

Kathryn Herbert practices privately in Southern California and conducts national workshops to promote the benefits of Ayurvedic Lifestyle choices. She lives in Los Angeles with her two teenaged children, two dogs, a cat, three horses and hopes to welcome chickens to her home soon.

Chickpeas and Black Bean Pasta

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 Chickpeas
2 Vine Ripe Tomatoes
2 Small Squash or Zucchini
½ Red Onion
½ Cup Vegetable Broth
2 TBSP Olive Oil
Rosemary (optional)
Variations:
Add 2-4 Cloves Garlic (depending on size)
Add 2-4 Button Mushrooms (diced)
Substitute Spaghetti Squash or diced Butternut Squash for Squash/Zucchini
Omit Rosemary and add 1-3 TBSP Crushed Red Pepper (depending on HEAT you desire)

Instructions:

1. Dice one tomato
2. Use a mandolin or knife to cut the onion and squash into small pieces
3. Sautee in olive oil and broth
4. While cooking, boil 3 cups of water. Add the pasta and cook for one minute.
5. Reserve ½ cup pasta water and add pasta and water to pan with vegetables.
6. Add chickpeas, rosemary (optional), and last diced tomato.
7. Cook until liquid is almost gone

Serve or store in an airtight container. Sprinkle a little olive oil to garnish, or sprinkle Gluten Free breadcrumbs (Ian’s Panko Gluten Free variety is great), and/or sprinkle with pepper.

Be YogaLean. Enjoy healthy food that not only satiates you but also gives you the energy you need to accomplish your mental and physical goals each day!

You can find other Gluten Free recipes on Healthy Recipe Variations.