Posts In: yum

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Fruit and Veggie Smoothie

3/4 cup milk or milk alternative
1/2 cup greek yogurt or non-dairy yogurt
a handful of frozen broccoli 
a handful of frozen strawberries
2 handfuls of fresh spinach 
1/2 ripe banana
1 tsp chia seeds
2 Tbsp hemp seeds
1 Tbsp maple syrup (optional, if you like things sweeter)

Throw all of the ingredients in a blender. Start off on the lowest setting to get the frozen bits moving. Then gradually increase the speed, adding a little liquid if needed, and blend to desired consistency. 

Fun ideas:

– replace spinach with 2-3 kale leaves (stems removed)
– replace broccoli with 1/2 cup frozen peas
– replace strawberries with any handful of frozen fruit
– add 1/4 tsp almond extract or 1/2 tsp vanilla extract

Jackie Liu 

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Sweet Coconut Black Rice & Beans

• 1 cup black rice (also known as forbidden rice)
• 1 can full fat coconut milk**not the stuff that comes in a carton
• 1 1/2 cups water
• 1 can aduki beans, (also known as adzuki, azuki, or red beans)
• 3 Tbs maple syrup (or any sweetener you like)
• 1/4 tsp salt **omit if your can of beans are salted
• optional: for more protein, add 1/3 cup quinoa to the rice (before cooking) and up the water to a total of 2 cups. 

Pour the whole can of coconut milk into a pot. Add the rice and water (plus quinoa, if using), and stir to combine. Bring to a boil and then cover and simmer for about an hour, or until the liquid is mostly gone. Make sure to give it a good stir every now and then to keep the rice from sticking to the bottom. Don’t worry if it does, it’ll unstick itself when you add the beans. 

While the rice is cooking, drain and rinse your beans, but KEEP THE JUICE! Heat up the juice so it’s warm to the touch. Add 1Tbs maple syrup and then add the beans back to the juice and stir. Let those soak until the rice is done. 

When most of the liquid is gone from the rice pot, remove from heat. Stir in the beans plus the juice and add the remaining maple syrup and salt. The moisture from the bean juice will help free the sticky bits from the bottom of the pot. 

Serve warm or cold. Top with almond milk or more coconut milk, hemp seeds, chia seeds, fruit, more sweetener, whatever you like!

Jackie Liu 

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Kimchi Fried Rice

– 4 cups cooked rice (1-day old rice will give the best texture)

– cooking oil of your choice (preferably something with little to no flavor)

– 1/2 small onion or 2 shallots, chopped 

– 2-4 garlic cloves, minced 
 
– 1/4 cup kimchi juice

– 1 tsp soy sauce or tamari

– 2 tsp gochujang (optional-adds a touch of sweetness and umami flavor)

– 3 tsp sesame oil 

– 1 handful of mushrooms, chopped (I like shiitake or oyster)

– 1 cup of chopped up leafy greens of choice (kale, spinach, chard are all fun)
       **optional: add a chopped up hearty vegetable (ie. 2 carrots, or 1 zucchini, or 1 small sweet potato)

– 1 cup kimchi, roughly chopped
       ** (make your own kimchi here)

– a sheet of nori cut up into strips, or use your favorite Nori Furikake

– sesame seeds, or use your fave Nori Furikake

– green onions, thinly sliced

– fried eggs (optional) 

In a cast iron skillet or non-stick pan, heat up the cooking oil on medium-high, and saute the onion and ginger until the onions soften a bit. In a small bowl, stir together kimchi juice, soy sauce, gochujang, and sesame oil, and set aside. If you’re using hearty vegetables, add those to the pan and cook until they start to soften, adding more cooking oil if the pan is too dry. Add the mushrooms and cook until they darken. Add the leafy greens and cook until they start to wilt. To the pan, add the chopped kimchi, cooked rice, and the kimchi juice sauce, making sure everything is well incorporated. The fried rice is ready when the juices are all absorbed. In a separate pan, quickly fry an egg or two, per serving. Serve up the fried rice in a bowl topped with nori, sesame seeds, green onions, extra kimchi, and fried eggs. 

Jackie Liu

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/