Yoga, Health, and Wellness Articles + Recipes

I absolutely love hummus. The best hummus I ever had was in Istanbul. It was the perfect smooth consistency with just the right combination of lemon and garlic. I'll never be able to top that, so I decided to try a checkpea-less hummus. I used zucchini - mostly because I had a bunch on my countertop, but also because I knew it would blend up well in the food processor. Combined with the lemon, nutritional yeast and tahini, it was a hit at my house as we chowed down while catching up on Suits.

A few weeks ago I met up with a friend for a walk. We hit up our local Whole Foods for a light lunch, and they offered a healthy coleslaw option with a dressing of olive oil, AVC, and local honey. It was so delicious and it seemed pretty straightforward so I set out to recreate it the next day (it was that good). I've pretty much been making it twice a week ever since and it's the perfect, most refreshing and satisfying summer salad so I wanted to share with you.

So this recipe is freaking awesome. I totally don’t mean to toot my own horn here, but I was rather ambivalent when constructing it, and thus my mind was blown when I actually tasted it. Granted, I realize that I could be setting myself up for failure here, as you now have extremely high expectations, and when juxtaposed to my low expectations, who knows where your reaction will end up landing. It doesn’t matter though, because this recipe is yummy no matter your expectations, AND it’s the perfect intro to fall dish, AND it’s super easy, AND it can be sweet or savory. I’m calling this a win.

I love all kind of condiment, I'm talking sauces, pickles, chutneys you name it. I feel like it's those kinds of things that take dishes to the next level. I've made pickled vegetables before, but have yet to create a recipe that I think really stands out from the rest. I never made a chutney until a few days ago. After throwing in seemingly random quantities of each ingredient, I ended up with (what I honestly believe) is the best tomato chutney I've ever had.

No need to play off of false pretenses here. This is a safe place. I’m no dainty flower. I am, in a lot of ways, mostly talking about gluten and caffeine consumption. But in how I present myself - decidedly less dainty. And you know what, sometimes a lady wants to feel sophisticated and flowery and perhaps a hint of dainty. Hence why I love to add lavender to anything and everything.

Looking for a way to kick up the flavor in your water everyday? I suggest adding citrus essential oils to your glass every morning! While everyone’s taste buds are different, I love adding a drop each of the different citrus essential oils – lemon, wild orange, grapefruit or lime. Fill up a glass (or water bottle) with water and ice and load in those oils! I highly recommend starting with one or two of the citrus oils, then start mixing and matching until you find the mix that’s perfect for you!

One bowl meals are an awesome way to incorporate a large variety of veggies into your daily routine. We’re giving this one a new spin by calling it a Yogi Bowl, because after you eat all of this goodness you will feel the same yoga bliss that you would after a juicy yoga class.

It’s pumpkin season! Hooray! Admittedly, I’m not usually much of a soup lover, but this recipe has completely won me over. Bursting with rich flavor and a smooth creaminess, this soup will warm your belly and enliven your taste buds just in time for the crisp fall weather. You might even want to add this to your Thanksgiving menu. It’s sure to impress your guests and they’ll never know it’s good for them!

It’s the height of zucchini season and for those of us with a veggie garden (or a nice neighbor who likes to share), we’ve got “zukes” (and “cukes” for that matter) coming out of our ears!

Holiday festivities are in full swing and that means it’s time to start planning another healthy holiday feast.

One thing I really enjoy in life is EATING. I also like cooking, but my big problem is that I often wait to think about what to eat until I am famished and then I don’t have the focus or energy to cook. That’s why I keep my fridge loaded with fresh veggies and plant based proteins (nuts and seeds).

It's officially fall and that means cooler temperatures, crisp evenings and brightly colored changing leaves.

If you’ve done the live Conscious Cleanse program with us then undoubtedly you recall Jo’s infamous “chicken breast story.”

It’s been a long week. You’re craving a glass of wine, but you want to treat your body like a temple and at the same time you want to feel comforted. Instead opt for a soul nourishing soup that’s good for your body too!

Summer is just around the corner and that means it’s time to fire up the grill! As the resident vegetarian in my household, I’m always looking for veggie options to throw on the grill. I love me some grillin’ season because it’s fast, easy and the best part–there is little to no clean up! Can I get an Amen!

With the 4th of July weekend upon us you probably have a round of BBQs to hit, and with it begs the question, "what to bring?" While burgers and beers always sound like a good idea, we know how heavy and lethargic all the traditional BBQ fare can leave us feeling. To keep yourself light and energized in your yoga practice this holiday weekend, try the Quinoa Watercress Salad from the Conscious Cleanse.