The C'Ville Yogi

yackattack:

Raw Banana Cacao Chia Pudding

These types of dishes are so easily customizable, they’re a lot like having oatmeal for breakfast; you can make it with any ingredients that you like. For this one in particular, I choose to use a perfectly ripe banana for a little natural sweetness, some tart goji berries, and raw cacao powder to accompany the gooey chia seeds.

Get this recipe and more at Vegan Yack Attack!

White Bean, Asparagus and Mushroom Cassoulet

(adapted from Cooking Light)

Ingredients

• 3 cups asparagus, sliced into 1 inch pieces
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups chopped chanterelle or oyster mushrooms (or your favorite!)
• 1/3 cup finely chopped shallots
• 6 garlic cloves, minced
• ¼ cup dry white wine
• 1½ cups vegetable broth
• ½ teaspoon dried marjoram or dried oregano
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• Freshly ground black pepper
• Salt
• ½ cup Panko bread crumbs
• ¼ cup grated Parmigiano-Reggiano cheese

Preparation

Steam or boil asparagus and set aside.  Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat.  Add chopped mushrooms, shallots, and garlic; sauté until mushrooms are tender.  Add wine and cook until liquid evaporates.  Stir in broth, marjoram, and beans; bring to a simmer, then reduce heat and cook until soup is thick and beans are tender.  Stir asparagus into bean mixture and add salt and pepper, to taste.

Mix breadcrumbs with Parmesan cheese in small bowl.  In a small skillet, heat 1 tablespoon olive oil.  Add bread crumbs and cheese mixture to skillet, stirring until well combined and golden brown. Plate soup and sprinkle with breadcrumbs before serving.

jennyblake:

Reverse Warrior (Viparita Virabhadrasana) | Taninah Resort, Playa del Carmen, Mexico (in the middle of a jungle)

(via fuckyeahyoga)

yackattack:

Arugula Pesto over Baked Spaghetti Squash

It’s a quick and easy dinner that is great for making during the week, when you may not have time on your side.

Get this recipe and more at Vegan Yack Attack!

Fennel and Yellow Split Pea Soup
serves 10

4 1/2 cups dried yellow split peas, rinsed
4 tbsp butter
2 bulbs fennel, diced
2 onion, diced
8 stalks celery, diced
12 small carrots, diced
4 cloves garlic 
salt and pepper
1 tsp turmeric
14 cups vegetable stock
2 cups water
4 medium potatoes, peeled and diced

Directions:
Place peas in a ginormous pot where they take up from 1/4 to under 1/2 of the room, then fill up to the 3/4 line with water and a sprinkle of salt.  Bring to a boil, lower the heat slightly to prevent boiling over, and let cook for 30 minutes.  Stir occasionally, being aware that the peas will significantly expand.  When finished, drain, rinse, and set aside.

In any even more gigantoid pot, melt butter over medium-low heat.  Cook fennel, onion, celery, and carrots with garlic and salt and pepper, stirring occasionally, for 10 minutes.

Add the turmeric, stock, water, potatoes, and peas; mix well.  Bring to a boil and then simmer, covered, for 2 hours.

Once cooled (this will take hours), use a food processor to puree in batches until smooth.  

shantiloveyoga:

you are. // the page

This is what chatturanga should look like

(via fuckyeahyoga)