We have been hosting the Yoga & Healthy Eating Challenge for the past 4 weeks. The Yoga & Healthy Eating Challenge is one month of focusing on eating well, making sustainable changes to diet by adding juicing to your regular eating, while practicing yoga more than usual. This is a way to support those who want to eat healthy and find a more balanced way to deal with stress. Each week the participants have posted their Healthy Eating and Yoga Goals and other tips, some also made recommendations on the best vitamix juicers to make the best out of their juicing experience.
Highlights of the challenge were a healthy eating class focused on plant-based proteins and a potluck. The potluck was awesome! The food was delicious and healthy. Clearly those participating have found great resources and recipes.
If you participated in the challenge – please let us know what you have learned and what changes you want to sustain!
Here is a recipe from the potluck for you to try:
Roasted Eggplant with Yoghurt Tahini Sauce and Curried Chickpeas
Recipe Veganized from the cookbook Smitten Kitten.
1 3/4 cups chickpeas, drained and patted dry
2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1/2 tsp cumin
Preheat oven to 425 degrees. Toss chickpeas with olive oil, 1/4 tsp coarse salt, pepper, and cumin. Spread them on a baking sheet and roast for 30 to 40 minutes.
3 lbs small eggplant
Dollop of olive oil
Halve eggplants lengthwise, place on greased baking sheer with cut side up. Brush the cut side with a little olive oil, sprinkle salt and pepper on cut sides. Roast at 425 degrees for 15 minutes. Take eggplants out of oven and flip so cut sides are now down. Roast for another 15 minutes.
Yogurt tahini sauce
1/3 cup tahini paste
2/3 cup yogurt, plain (used soy yoghurt)
3 tablespoons lemon juice
2 garlic cloves, minced
1/2 tablespoon table salt
Mix all ingredients together if the consistency is too thick add some cold water.
Put the yogurt tahini sauce on top of the eggplant, sprinkle the crisped chickpeas on top of the yogurt sauce and add some chopped parsley to complete.
(from My Beef with Meat by Rip Esselstyn)
1 ½ cups cooked lentils
34 cup Grape-nuts cereal
1 tbsp chopped fresh flat-leaf parsley
¼ cup finely chopped onion
1 tsp dried oregano
1 tbsp balsamic vinegar
freshly group black pepper
2 tbsp chia seeds
Preheat oven to 375. Line 2 sheets with parchment paper.
Place eggplant (I used zucchini) on sheet pan and bake for 20-40 min until soft. Remove eggplant from oven and peel off skin. Puree eggplant pulp with fork or food processor until smooth.
Pit lentils, eggplant, cereal, parsley, onion, oregano, vinegar, and black pepper to taste in large bowl. Add chia seeds, chipotle powder and smoked paprika to taste. Stir until uniformly mixed. Using your hands, shape into ping-pong sized balls or patties. Place the balls or patties on lined sheet pans. Bake for about 35 min.
Sweet Potato Hummus
- 1 cup sweet potatoes, peeled and diced
- 1 can garbanzo beans (19oz), rinsed and drained
- 2 tbsp fresh squeezed lemon juice
- ¼ cup Tahini (sesame paste)
- 5 garlic cloves, roasted or raw
- 1 tsp salt (I used less, about 1/2 tsp)
- ½ tsp cumin
Steam or slow cook the sweet potatoes until soft. Transfer cooked sweet potatoes to a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, cumin, salt and about 2 tbsp of water to start with. Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.