BlissYogi's Favorite Recipes

Welcome  How Yoga Helped What's New Special Classes-Workshops Svaroopa® Class Descriptions Class Schedule Oneness Gatherings & Meditations ONENESS EVENTS Contemplation Favorite Links Contact Page Bliss Yogi Recipes For Goddesses

Did you know there are 112 shortcuts to BLISS?

It's true, there is an ancient yogic text that actually lists all of them!  Included in these shortcuts is taste.  Here are some of my favorite recipes:

Here is a great way to get some greens into your diet...without having to cook!  This recipe comes from Rhio's Hooked on Raw book.  It was my first raw recipe.  I couldn't believe how good it tasted!

Marinated Collard Ribbons

(I used chard the first time and have also experimented with kale and other greens with great success)

1 bunch of collard greens washed well and sliced into thin slivers

Marinate overnight in the fridge with:

1 - 1.5 Tablespoon oilive oil 

1/2 - 1 lemon or lime juiced

1 Tablespoon Nama Shoyu (a raw tamari sauce)

This is very good by itself.  AND you can dress it up with avocado, tomatoes, celery, sunflower seeds....use your imagination!

Bon apetit!

Tomato, Cucumber, Purslane Salad

Ingredients

1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped

1 medium tomato, chopped

1/2 cup chopped purslane thick stems removed, leaves chopped

1 minced seeded jalapeno chile pepper

 

Combine all ingredients in a serving bowl. Salt to taste.  ENJOY!

 

Compliments of Margarita’s Produce in Linda Vista

 

 

 

AMAZING TOMATO SAUCE

From  FRESH, by Valya & Sergei Boutenko 

 

Ingredients:

1 cup dried tomatoes, soaked 15 minute

1 bunch cilantro
1/3 bunch basil

1/2 cup water (I use the soak water)

1/2 lemon juiced

1 clove garlic

4 tablespoons olive oil

1/4– 1/2 teaspoon salt

 

Blend thoroughly.  Makes a great pizza sauce, or add more water for spaghetti sauce or soup.

Enjoy!

 

 

Easy RAW "Noodles"  

The above sauce goes REALLY well over thinly sliced or grated zucchini into long strips.

 

 

 

 

 

 

 

Here is a great way to get some greens into your diet...without having to cook!  This recipe comes from Rhio's Hooked on Raw book.  It was my first raw recipe.  I couldn't believe how good it tasted!

Marinated Collard Ribbons

(I used chard the first time and have also experimented with kale and other greens with great success)

1 bunch of collard greens washed well and sliced into thin slivers

Marinate overnight in the fridge with:

1 - 1.5 Tablespoon oilive oil 

1/2 - 1 lemon or lime juiced

1 Tablespoon Nama Shoyu (a raw tamari sauce)

This is very good by itself.  AND you can dress it up with avocado, tomatoes, celery, sunflower seeds....use your imagination!

Bon apetit!

 

 

 


Refreshing Apple Ginger Salsa Recipe

A fun fat-free and raw food fruit salsa recipe to try, with crisp apples and tangy ginger and lime. Add some healthy and high-fiber fresh fruit to your diet with this great twist on traditional Mexican salsa. Plus, it's fat-free and super low in calories from About Vegetarian.com

Ingredients:

  • 2 apples, finely diced
  • 1 onion, diced
  • 1/4 cup lime juice
  • 2 tbsp minced fresh ginger root
  • 2 (or more) tsp minced cayenne, jalapeno or other fresh chili pepper, to taste
  • 2 tbsp chopped fresh cilantro
  • dash salt and pepper, to taste

Preparation:

Combine all ingredients together, and allow the flavors to mingle at least one hour before serving.

Garnish your ginger apple salsa with extra cilantro before serving, if you'd like.

Makes three servings fat-free ginger apple salsa. Low-cal, too!

Nutritional information, per serving:
Calories: 75, Calories from Fat: 4
% Daily Value:
Total Fat: 0.5g, 1%
Cholesterol: 0mg, 0%
Sodium: 101mg, 4%
Total Carbohydrates: 19.3g, 6%
Dietary Fiber: 3.3g, 13%
Sugars: 11.7g
Protein: 1.0g
Vitamin A 12%, Vitamin C 24%, Calcium 2%, Iron 2%

 

Delectable Slim Belly Vegan Chocolate Cupcakes

 

I found this Super Moist VEGAN Chocolate Cake recipe at the VegWeb.com site.  Here’s the link:  http://vegweb.com/index.php?topic=6686.0 

 

I made a few modifications and have to agree with the original poster, this IS by far the most surprisingly deeelightful and EASY cake.  This recipe is great for adults and for kids ages 3 and up.

Ingredients:
     1.5 cups of gluten free flour (I used Bob’s Red Mill Gluten-Free All Purpose flour)                          
3 tablespoons of sifted good quality cocoa

½ teaspoon Bob’s Red Mill Xanthum Gum

½ cup baking cocoa (I used raw cocoa powder as I sometimes am a raw foodie!)
    1 teaspoon baking soda
    ½-1 cup date or brown sugar

1/2  teaspoon salt (optional)

5 tablespoons any veg.oil (I used olive oil)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract 

1 cup cold water

 

NOTE:  The first time I made this I used ¾ cup sugar- too sweet, 2nd time I used ½ cup, just             right! The original recipe called for 1 cup of sugar!  So you get to choose how much to use.

 
Directions:

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Mix all the liquid ingredients together.

3. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork or toothpick. If it comes out clean it’s done!

Enjoy this delicious cake.  You will be surprised at its moistness and richness!!!!!  It can be cooled and iced with your choice of icing or can be enjoyed on its own.  The batter can also be used to make cupcakes!!

TIP OF THE DAY: for an instant cake, have the pre-measured, pre-mixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat!  It makes a great birthday cake!  Hey, it even freezes well!

Makes: 1 9x9 cake, Preparation time: 15 minutes,  Cooking time: 30 minutes  NOTE:  For cupcakes bake 20 minutes. 

 

Amazing Vegan Coconut Pecan Frosting
Ingredients:

    ½ c (1 stick) vegan margarine  (try ¼ c vegan margarine & ¼ c coconut oil for REALLY rich flavor)
    3/4 cup sugar
    1 1/2 cup shredded coconut
    1 cup chopped pecans

    1 teaspoon vanilla
    1/2 cup soy, rice or nut milk (I used rice milk…you may need to use more milk if doing the coconut oil version)
 
Directions:

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.  Pour then spread on cake while frosting is still warm.  Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

Serves: enough for one 2-layer cake

Preparation time: 15 minutes