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Golden Milk

4/6/2020

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Turmeric is an excellent anti-inflammatory, digestive, anti-parasitic & anti-bacterial. It is rich in antioxidants and can boost your immune system. The Turmeric Paste is also excellent stirred into rice or soup with a crack of black pepper to help boost it's immune strengthening properties. 

Turmeric Paste:

1/4 cup turmeric
1/2 cup water

To make the turmeric paste: 
Cook turmeric and water in a pan until thick paste is formed. 
This paste will keep in the fridge for 1-2 weeks. 

Golden Milk (Individual Cup):
1 cup plant milk (almond, oat, soy are all good)
1 tsp almond oil
1/4 tsp turmeric paste
Maple syrup or agave

Add the turmeric paste & almond oil to hot milk. Stir in sweetener to taste. 
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Ginger Miso Soup

3/29/2020

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This makes 1 large serving

Ingredients:
3 cups water
2 fingers of ginger, cut lengthwise and in half
2-4 cloves garlic, sliced
1 tsp Better than Bouillon
1 Tbsp miso
Juice from half of a lemon
6-9 kale leaves (depends on size), I used Lacinato; stemmed, sliced fine
3 Tbsp Bragg's Amino Acid
1/4 - 1/2 tsp cayenne
Optional: Cooked rice or rice noodles; Kimchi, Sesame Seeds, Tofu

Instructions:
Pour water in pan over high heat  and add bouillon, ginger and garlic.  As the water heats, slice kale and add this to the pot. Bring to a boil and reduce heat to medium.  Cook for 10 minutes, infusing the water with ginger, garlic and broth while cooking the kale.  Remove from heat, add lemon juice and cayenne, whisk in miso until blended thoroughly (do not add miso to boiling water). Remove ginger ad discard (unless you want to eat some if it, it will be quite soft). Serve over cooked rice or rice noodles. Top with kimchi, sesame seeds and tofu.

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Ginger Tea Recipe

3/18/2020

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Ingredients:
1 gallon water
24 slices of ginger

Instructions:
  1. Add the ginger slices to water. 
  2. Bring to a boil over high heat. 
  3. Once boiling, reduce to medium heat and partially cover. 
  4. Continue to boil for 60-90 minutes. 
  5. Strain and drink. Store remainder in fridge.  

This gallon of ginger tea is an effective digestive and immune booster.

There are different ways to enjoy this batch:
  • add a squeeze of lemon juice to your tea
  • add 1-2 cups of ginger tea to your vegetable broth to make an immune boosting soup
  • add a few shots of ginger tea to your smoothie

If you just want to make one cup at a time, there are a couple of ways to make a quick cup of ginger tea:

To a cup or two of boiling water...
  • add sliced up ginger to the boiling water, boil for 10-15 minutes, then serve. About 4 inches of ginger root is a good start, but it also depends on the potency of that root-- some are spicier than others.
  • grate a 4-6 inch piece of ginger root and squeeze the juice from the grating with your hand into the cup(s) and add boiling water. This method will yield the strongest and spiciest cups of ginger tea. If you have a juicer, it's definitely easier than grating. 



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Yogi Tea Recipe

3/18/2020

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Makes approximately 1 gallon

Ingredients: 
1 Gallon Water
2 Tbsp cardamom pods
1 tsp peppercorns
1 scant tsp cloves
6 cinnamon sticks
24 slices of ginger
Pinch of black tea or 1 tea bag (optional, we do not use this in the UYC tea)

Instructions:
  1. Combine water, spices & ginger and bring to a boil. 
  2. After a few minutes of boiling, add the black tea, if using.
  3. Boil actively for 15 minutes, then reduce to a simmer, covered for 30 minutes. 
  4. Strain and store
  5. Stir in milk (dairy or non-dairy) and sweetener of choice to taste to individual cups, or enjoy on its own. 

Stores in fridge up to two weeks.

We know how much this is enjoyed after class. It's also has amazing benefits (see below). 
Since alas we aren't able to meet in person, here is the recipe. As long as you are making it, might as well make it by the gallon. Store in a glass mason jar after it cools, and heat as you need.


Spices and their benefits: 
Black pepper: blood purifier
Cardamom pods: digestive aid
Cloves: beneficial to the nervous system
Cinnamon: strengthens the bones
Ginger root: healing for colds and flu, increases energy, also a digestive aid
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Ginger Orange Juice

3/17/2020

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Simple juicing recipe, makes 1 large, or 2 small, servings:

2 large organic navel oranges
ginger (try 2 inches of ginger root and add or subtract to your taste)

Juice and enjoy right away.

This is an excellent immune booster filled with Vitamins C, B and A, calcium, potassium, anti-oxidants, and are good for skin and heart health. This drink also has anti-inflammatory, anti-viral, and anti-microbial benefits. Ginger strengthens the digestive system, which is the foundation for good health and strong immunity. 
The best part is, this is incredibly quick, simple, and delicious. 

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Cooking Meditation: Power Protein

6/27/2019

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by Savitree + Jodh

There is a lot to food, and our relationship to it can be complicated and widely varied. It is a discipline in its own right, and is a source of both pleasure and pain. Humans have taken a life sustaining activity that can be as joyful as - if not more satisfying than - sex, and turned it into a confusing and heady ordeal. It can bring people together in community and friendship, and for those that are on "restricted diets," this glorious aspect of eating can feel isolating. 

Savitree's first sadhana (personal spiritual practice) was a cooking sadhana, which she practiced first thing in the morning for 2 two hours. She made breakfast, lunch and dinner for that day. No leftovers carried over to the next. It was the most nourishing time of her life as this meditation and intention carried over into the day for her and her children, supporting the natural intelligence of their bodies. 

On that note here we begin, on a different version of that. Savitree and Jodh, co-directors of Urban Yoga, get together on Tuesdays to prepare and enjoy an Ayurvedic, vegan, organic, whole foods meal. They practice a cooking meditation and eat uninterrupted by technology, sitting down, being present to every bite and to each other's company. They do take notes, however, and record the recipes of each successful meal, so that they may share them with you each week. From time to time, they will share food wisdoms as well, bringing together Savitree's Ayurvedic and Jodh's vegan experiences, with the goal of bringing balance to mind, body and spirit.  
​
When Jodh did a 200 mile relay in MI, unsure of what was available to eat in that area, she brought this recipe with her in a cooler and mixed some spinach with it. Here, we use mixed baby greens instead of spinach, and it was delightful. This recipe simple, and it digests easily.. 

Total time: 35 minutes
Serves 4

The rice and protein:
1 cup organic basmati rice (5.6 grams of protein per cup)
1 cup split mung beans (8 grams of protein per 1/4 cup, 6 grams of fiber)
4 cups purified water
1 T organic sesame oil 
Rinse the rice and beans. Combine all ingredients to a pot, cover, bring to a boil, simmer, and cook until tender (approximately 15 min)

The protein sauce:
2 T tahini (that’s 6 grams of protein, 3 grams of fiber)
Juice from one whole lemon 
1 clove of garlic paste (basically, mash a clove of garlic) (use 1/2 tsp of garlic powder if you don’t have the fresh garlic)
1/4 tsp of cayenne
1/8 cup of water
1/2 tsp of Bragg optional
Whisk the ingredients together in a bowl

The rest:
1 bag of mixed greens
1 avocado, sliced

Putting it all together:
Greens on the bottom.
Rice and beans on top of greens
Avocado
Drizzle on the dressing 

Add to taste (optional):
Bragg
Ghiardinera, minced
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Recipe: Arugula Avocado Salad

11/23/2015

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​Ingredients:
Baby Arugula
Pear 
Sunflower Seeds (unsalted)
Fennel
Avocado
Sea Salt
Lemon
Olive Oil

Toast the Sunflower Seeds: heat a small pan, add a little sunflower or safflower oil. Once oil is hot, add seeds until they start to toast. Remove from pan. 

Slice the pear and fennel into short, thin strips. 
Cut the avocado into small cubes.
Combine pear, fennel, arugula, avocado and a generous squeeze of lemon and some olive oil into a large bowl and mix until avocado starts to blend into the fruit and veggies. Add sea salt to taste. 

Add toasted sunflower seeds mix (optional) and serve.

​
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Recipe: Scones

11/16/2015

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Freshly baked scones, right out of the oven, perfect for cooler weather
​(this recipe serves 6) preparation & cooking time approximately 25 minutes

Ingredients:
​chocolate chips & orange rind or currants & orange rind (lemon rind also works)
1-1/2 cups unbleached all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2-1/2 T sugar
4 T butter, cut into pieces
1/2 cup currants, raisins or chocolate chips
1 tsp finely grated orange or lemon zest
1/2 cup yogurt (or buttermilk or sour cream)

Preheat over to 400 degrees. Butter a baking sheet.
In a medium sized mixing bowl, combine the flour, baking powder, salt, baking soda and sugar.Cut in the butter until the mixture is crumbly. Add the raisins, zest and yogurt, stirring until the dough just holds together. Transfer the dough to a lightly floured work surface and pat it into a circle about a 1/2 inch thick. Cut the dough and transfer to baking sheet. Bake for 15 minutes or until golden.
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Golden Milk

6/3/2015

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Turmeric is an excellent anti-inflammatory, digestive, anti-parasitic and anti-bacterial.  This delicious drink lubricates the joints, clears the skin and helps with arthritis, joint and muscle pain.


Ingredients for Turmeric Paste:
1/4 cup turmeric
1/2 cup water

To make the turmeric paste:
Cook turmeric and water in a pan until thick paste is formed.
This paste will keep in the fridge for 1-2 weeks. It can be used to make golden milk or added to rice or your favorite recipes.

Golden Milk (Individual Cup):
1 cup milk (almond, soy, dairy ok)
1 tsp almond oil
1/4 tsp turmeric paste
Honey to taste

Add the turmeric paste & almond oil to hot milk. 
Stir in honey... enjoy
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Saag Panir

10/18/2014

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Uh. Can you say yum?

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This recipe was shared by the Kundalini Yoga Research Institute as the Recipe of the Month, and we just had to share it here.

Panir is one of the more digestable cheeses, and everyone knows that spinach is good for you. This dish takes care of your protein, manganese, fiber, calcium and vitamins A & K. Click here for benefits of spinach, and here for the benefits of paneer.

Ingredients:

  • 3 TBSP ghee

  • 1 ½ cups panir (or tofu)

  • 5 cloves garlic

  • 1 medium chopped onion

  • 2 whole cloves

  • 1 TBSP ground ginger

  • 2 cup water

  • ¼ teaspoon baking soda

  • 2 ½ pounds (approximately 4 large bunches) spinach, washed and chopped

  • 1 tsp salt, or to taste

  • 3 medium tomatoes, peeled and chopped

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/8 tsp ground nutmeg

  • ½ cup cottage cheese

1. Cut the panir into small cubes. In a large thick-bottomed saucepan, heat 2 TBSP of ghee and fry the panir gently until light brown. Remove the panir with a slotted spoon, letting the excess ghee drip back into the pan. Set aside.

2. Add 1 TBSP ghee and fry the onions until transparent. Add the ginger, garlic, cloves and 1 cup of water. Mix thoroughly and cook until the water evaporates.

3. Add the baking soda, salt to taste, ½ cup of water, and chopped spinach. Mix thoroughly and cook for 5 minutes.

4. Add the chili powder, cumin, coriander, nutmeg, tomatoes, cottage cheese, fried panir and another ½ cup of water. Cook over low heat until the panir is soft and the ghee begins to separate out, about 3 minutes.

Enjoy!

Yield: 6 cups

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  • Class Descriptions
  • Urban Practice (YouTube)
    • Urban Practice: Mantra Meditation
    • Urban Practice: Kriyas
    • Medical Meditations
    • Guided Visualizations
  • Music to Practice To
  • Blog
    • UYC Blog
    • HLF Blog
    • Savitree | Authentic Relationships
    • Jodh | Plant Based Warrior
  • Contact