Roasted Winter Vegetable Salad, Gluten Free

Last weekend I went to a WONDERFUL workshop presented by Jude at Celtic Soul Craft. In addition to an amazing day of shamanic journeying, deep sharing with fantastic women and art making (we made ancestor holders) we also had a lovely potluck lunch. Everything was SO good, and gluten free was a big topic of discussion. Almost all the food was sans gluten.

The wonderful women liked my salad so I thought I would share it with you, as well as them. My amazing husband, Mike, made the cool design on the top with zucchini. He really is the perfect man... really.

You could use any roastable veggies in this...next time I will toss in a bit of sauteed kale as well. I feel all dishes should include kale:)

Roasted Winter Vegetable Salad

Ingredients
1 head of cauliflower, broken/chopped into bite size florets
1 smallish rutabaga, chopped
1 smallish celleriac, chopped
2 large parsnips, chopped
2 large carrots, chopped
1 red bell pepper
3-4 cloves garlic, chopped
2 tsps fresh ginger, chopped
salt, pepper, seasonings of your choice (I used some basil, thyme, paprika)
3-4 Tbs olive oil

Place above ingredients in a big and toss until all the veggies are coated, then place them all on two big sheet pans and roast in the oven for about 30-40 min. at 375 degrees (F).

2 zucchinis, peeled with a julienne peeler (so it looks like a pile of zucchini spaghetti.)

Dressing 
(Good to make this a little ahead of time, even the night before for flavors to combine.)
Juice of 2 oranges + one lemon.
A little zest from the oranges and lemon
olive oil
1-2 tsp of mustard (we used out local Lusty Monk, made here in Asheville.)
1-2 tsp fresh ginger, chopped very fine
salt, pepper

Mix well - we put it in the blender for a few seconds.

Putting It All Together
Throw the roasted veggies back in the bowl and toss with the dressing. 
Put the zucchini strings on the bottom of a large casserole dish, like a wee nest for the veggies.
Spoon the veggies on top.

If you have another zucchini or some other veggies you can make a design on top.

Enjoy and share the nourishment with your family and friends!

To your health!
Teal Marie


Blissful Body Yoga is located deep in the beauty and magick of the Appalachian mountains, in Asheville, North Carolina.

Low-Fat Tuna Salad & A Secret Weapon

So, I'm a fan of tuna salad, but I LOATH mayonnaise. Words can not explain how very much I hate it.

So, I use to always make my tuna salad with lemon juice and a couple drops of olive oil (very good I must say), but now I have discovered a new really awesome way to make it using one of my SECRET WEAPONS...

Low-Fat Greek Yogurt. Yep, it's da' bomb folks.

It's low fat, has lots of calcuim, beneficial gut bacterial and 15 grams of protein per cup, plus it has a lovely creamy texture. I grew up eating this in Saudi Arabia (where they call it Lubneh), but I never thought of putting it in tuna fish.

Without further ado here is my recipe:

1 large can of albacore tuna in spring water
1/2 cup Greek yogurt (low or non-fat)
2 celery sticks, chopped medium
1/4 onion, chopped medium
1 carrot, grated
2 Tbs raw sunflower seeds
1/8 cup chopped raw walnuts
1 tbs fresh lemon juice
fresh dill, if I have it
salt and pepper

I've also grated some zuccini into it and that is tasty. Sometimes I eat this as a sandwich, but usually I just put a 1/2 cup on a bed of fresh greens and top it off with some sprouts if I've got them.

Bon Appetito! Good eating and heath to you all!

Weekly Recipe: Alaskan Tomato Soup

This week's recipe is perfect for January's wintry weather. Just remember to use jarred or boxed tomato sauce as your base. (For information on why canned tomato sauce is so bad for you read my post here.)

Also, the original recipe calls for tofu, but I am not a fan of this highly proccessed food which can have very negative effects on estrogen levels in males and females, so I have left it out.  

Blissful eating and namaste,

Teal

Alaskan Tomato Soup

Vegetarian Times Issue: January 1, 2007   p.1. Time: 30 minutes or fewer

Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. 

Ingredient List

Serves 6

• 2 Tbs. olive oil
• 1/2 medium red onion, diced (about 1/2 cup)
• 6 cloves garlic, minced (about 2 Tbs.)
• 1 14-oz. can diced tomatoes with sweet onion
• 1 14-oz. can plain tomato sauce
• 1 low-sodium vegetable bouillon cube or 3 cups homemade vegetable stock (much better:-)
  
• 1/2 cup couscous
• 1/4 cup chopped parsley
• 2 Tbs. chopped oregano
• 2 Tbs. chopped basil

Directions

1. Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
2. Stir in tomatoes, tomato sauce, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.

Nutritional Information

Per SERVING: Calories: 162, Protein: 5g, Total fat: 6g, Saturated fat: g, Carbs: 24g, Cholesterol: mg, Sodium: 678mg, Fiber: 3g, Sugars: 7g

Giant Chipotle White Beans Recipe - 101 Cookbooks

OMG!!! My husband Mike made this last night and I died and went to heaven!! This is SOOOO good, all the yogis and yoginis out there you must try it!

Giant Chipotle White Beans Recipe - 101 Cookbooks

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Yoga Meals for Cleansing and Health

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When diet is wrong medicine, it is of no use.

When diet is correct, medicine is of no need.


~Ayurvedic Proverb

Kitcheree is a traditional Indian dish made from rice and daal (lentils).


Mung beans are often used, but many varieties of lentils and beans can be used. This site has some wonderful recipes for Kitcheree and other health building and cleansing recipes. This is not a "hot" spicy dish, but it is filled with aromatic herbs like cinnamon, cumin, and cloves. All of the spices provide vital health giving functions in the Ayurvedic tradition.

You can find out more about the ancient system of Ayurveda, here.

Happy Eating! May your food nourish and protect you.

Teal

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