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1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. balsamic vinegar

Preheat oven to 350°F

Toss tomatoes, garlic, rosemary, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes.
Let cool slightly.
Remove garlic cloves from baking dish, mash slightly, then return to dish.
Add vinegar and toss to coat.

Serves 6

Serving suggestions: use as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs, etc.

Inspired by epicurious.com

Photo credit: Chelsea Craig

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3 or 4 scallions, or 1 or 2 shallots
1 cucumber peeled and seeded
16 oz. can beets, whole, sliced, or julienned or 3 cups roasted beets (3-4 beets)
1 jar bottled beet borscht
1 cup vegetable broth
1 Tablespoon red wine vinegar or fresh lemon juice
Salt and pepper to taste

With an electric blender or food processor, first chop the scallions.
Add the rest of the solid ingredients with just enough of the liquids to blend (do not pureé).
Mix beet borsht through vinegar or lemon juice in a large bowl or 5 quart saucepan.
Add vegetable mixture.
Season to taste with salt and pepper.
Chill several hours.

Serves 4

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10-12 medium lemons
2 cups sugar
4 cups cold-brewed tea

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring  once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.
So refreshing!

Serves 6

Note: Left over fresh lemon juice can be reserved for another use.

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1/2 cup almond milk, or more
4 ounces non-dairy yogurt
1 tablespoon almond butter
1/4 cup fresh strawberries
1/4 cup fresh blueberries
1/2 ripe avocado, sliced
1 brownie (your favorite), divided

Place all the ingredients in a blender.
Blend until smooth.
Add more milk, if too thick.
Garnish with other brownie half.

Serves 1

Note: Make your own Chocolate Brownies

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1 pound sweet potatoes
1 pound Idaho potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 1/4 teaspoons kosher salt
1 teaspoon organic no-salt seasoning
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or tajin powder
1/4 teaspoon cumin

Preheat oven to 450°F

Slice potatoes into 1/2 inch thick rounds.
Spread in a single layer in parchment fitted baking sheets.
In a small bowl, mix olive through cumin.
Brush oil mixture on the potato rounds.
Bake until tender and slightly crisp, about 25-30 minutes.
Transfer to a serving platter.

Serves 8

Inspired by a recipe from Siriously Delicious by Siri Daly

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1 1/2 pounds Brussels sprouts
1 tablespoon olive oil
Sea salt to taste
2 cups red or green cabbage, thinly sliced (approximately 1/2 small head)
2 carrots, shredded
2 tablespoons apple cider vinegar
1/2 cup vegan mayonnaise
1/2 teaspoon chili powder
juice of 1/2 lemon
16 ounce can black beans, drained
12 soft tortillas, warmed

Preheat oven to 400°F
Line baking sheet with parchment paper.
Remove ends from Brussels sprouts and cut in half.
Transfer Brussels sprouts to baking sheet.
Toss with olive oil and sprinkle with salt.
Roast in oven for 15 – 20 minutes, until lightly browned.
Combine red cabbage and carrots in a large bowl.
Add apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chili powder and lemon juice.
Stir until smooth.
Warm black beans in a small saucepan on stove, or in a microwavable bowl in the microwave until warm.
Mash beans slightly.
Spread on warmed tortillas.
Top with cabbage mixture and Brussels sprouts.
Drizzle with mayonnaise mixture.

Serves 6
Note: Can substitute thinly sliced lettuce for the cabbage. May use vegetarian black refried beans instead of the black beans.

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Future of Yoga

Yoga is complete, permanent, unstained, and immovable. It’s been with humans for thousands of years, it’s here now and always will be. It doesn’t need to grow and certainly doesn’t need an ignoramus like me trying to improve it.

However, the business of yoga is a totally different beast. It’s like all other businesses—they come and go. The business of yoga isn’t important, but the study of yoga is. I’d love to see yoga studios become a place of study, introspection, and reflection, where asana was not offered but lectures, Jnana Yoga, and Karma Yoga were shared.

Yes, of course I will tend to the ‘hustle,’ because after all I am The Godfather of Yoga Rocks. I just have to keep in mind that the great business that I’ve been able to grow can’t take me away from the guy I really need to know. Personally, I’d like to see myself become more involved with the world inside of me that needs some ‘fixing.’ I think of U2 singing ‘I still haven’t found what I’m looking for.’ I don’t want to sing that song and feel that chorus for the rest of my life. I want to find what I have buried away underneath all my insecurities, fears, and attachments.

Where does Yoga need to go in the next decade? Nowhere, but I certainly need to live it more.

Peace
EP

Reprinted from Yoga Journal, September 1, 2017

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8 ounces tempeh
15 ounce can black beans, drained
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons of the taco seasoning
3 tablespoons water
Corn tortillas
Topping choices: chopped lettuce, salsa, diced avocado, etc.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons cumin
3 teaspoons Kirkland no-salt seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Crumble tempeh in large bowl.
Mix 2 tablespoons of the taco seasonings with 3 tablespoons water.
Add to tempeh.
Stir to combine.
In a large pan over medium heat sauté onions and tempeh mixture for 8-10 minutes, or until onions have softened.
Add minced garlic and cook 30 seconds.
Add black beans and cook about 3 minutes, or until heated through.

Assemble tacos
Warm tortillas, if desired, and add tempeh mixture and toppings.

Makes 6-8 tacos