2 large sweet potatoes 1TBSP butter or ghee 1 onion 2 garlic cloves, minced 1/2 tsp cumin 1/2 tsp chili powder 4 cups water or veggie soup stock 2 TBSP grated ginger 1/4 cup peanut (or almond) butter 1 lime Cilantro, yogurt, tomato for garnish 1.
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2 TBSP olive oil 1 large sweet onion, chopped 2 cloves garlic, minced 4 cups vegetable soup broth 1/2 tsp ground cinnamon 1/2 tsp crushed red pepper 2 medium sweet potatoes, peeled and chopped 1 can (14 1/2 oz) diced tomatoes 1/2 cup raisins 1 bag spinach,
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My friend sent me this recipe last winter and I’m reposting it along with a couple of other favourites in case you’re in the mood for something warm, healthy, and nourishing as the chillier weather sets in. It’s from the cookbook/blog Oh She Glows by Angela Liddon… Luxurious 7-Vegetable
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3 Simple Ways to Breathe with your Kids By Dana Chapman Many teachers find that their entry point into mindfulness is to explore simple practices with their students. Pausing for breath breaks is one easy way to start this exploration, to bring some calm into the space,
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“Anxiety is extremely contagious. But so is calm.” ~Harriet Lerner I have spent my professional life working with children as both an elementary school teacher and now as a yoga teacher and yoga therapist. I am constantly amazed at how much my ability to be connected to
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I recently discovered this recipe for Golden Milk and have found it so helpful on days when I need a little something extra to feel grounded. In Ayurveda, Golden Milk is suggested to reduce “vata” or the moving energy that can make us feel anxious or fearful
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Scroll down for a new Yoga Nidra recording… Also, here is a bit of an explanation about this special practice: Yoga Nidra, also known as Yogic Sleep, is a guided relaxation practice that allows us to connect with the deeper parts of ourself. It moves sequentially through
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These are my favourite cookies…perfect with a cup of tea! The basic recipe is from Enlightened Eating and I just add any extras that I have around to add extra nutrition. 1 cup oats 1 cup flour (I use brown rice or spelt) 1/2 tsp baking
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