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Tandoori Delicata Hash

This Buddha Bowl is lights out in my opinion. It has a touch of sweetness from this season's Delicata squash (yes, you eat the skins), tanginess from the curry cashew dressing, savoriness from the roasted red onion and cruchiness from the lightly sautéed kale. Make it with intention, attack it like a beast! 

 

Each component is its own recipe. You can substitute Delicata for other squash if it's no longer in season. 

 
Turmeric Tofu Crumble

  • 1 16 oz package tofu, sliced and pressed (place tofu between two cutting boards lined with paper towels and place a heavy pot on top, let press for 15 minutes). Use Wildwood High Protein Tofu and skip the pressing! Crumble tofu by hand.  

  • 2 T extra virgin olive oil

  • 1 tsp ground turmeric 

  • 1/4 tsp onion powder

  • 1/4 tsp salt 

 

Heat olive oil in a large skillet over medium high heat. Add crumbled pressed tofu and spices. Stir to coat tofu evenly in turmeric. Cook until liquid has evaporated and some pieces begin brown.

Roasted Tandoori Delicata Squash and Red Onion Wedges

  • 2 Delicata squash, ends removed, halved, seeds removed, cut into half moons, leave skins on! 

  • 1 red onion, cut into 1" wedges

  • 1 T heaping Tandoori Masala x 2

  • 3 T extra virgin olive oil x 2

 

Preheat oven to 400º convection. Whisk 1 T heaping tandoori spice and 3 T olive oil in large bowl. Toss squash and place on a parchment line sheet pan. Repeat with red onion wedges. Roast for 20 minutes or until squash is browned and wedges are crispy.

 

Sautéed Kale

  • 2 kale bunches, thick stem removed but keep thin stems at top, rinse well and cut in 1/2" slices horizontally across the stem (stem gives it crunch and are great for your health). It can still be wet when you add it to the pan - helps to cook it down.

  • 2 T extra virgin olive oil

  • 1 garlic clove

  • Salt to taste

Heat olive oil in a large skillet over medium high heat. Add garlic, stir for one minute. Add kale, mix well. Cook until kale is just wilted, but still crunchy.

Curry Cashew Dressing

  • 1.75 cup raw unsalted cashews

  • 3/4 cup boiling water

  • 1 garlic clove

  • 1 tsp salt

  • 1 tsp cumin

  • 2 tsp curry

  • 1 T lemon

  • pinch red pepper flakes

  • 1.5 T extra virgin olive oil

Blend all ingredients in a high speed blender until creamy. Add 1 T of water if needed. Consistency should be thick.

Combine all ingredients in a bowl with or without quinoa as the base. The kale can be your base. Sprinkle with chopped fresh parsley and ENJOY!!!!!

  

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.