LIVE YUM Recipes: Explore the soul of summer

In addition to our studio practices of yoga, meditation, and breath, we will want to spread our wings outdoors. Fortunately, there are many glorious opportunities for us to engage our practices in nature. We encourage us all to make each experience—with friends, nature, family, food, and activities—count by simply being. Each moment is truly an opportunity to shine. Jump in to the sensations of every experience and find your summer saturated with joy!

Below we offer outdoor yoga, meditation, and breath opportunities as well as simple, easy, and fresh summer recipes from our book, For the Love of Food and Yoga!

Love and Namaste, Kristen & Liz

BIRD OF PARADISE PINA COLADA

Our Bird of Paradise Pina Colada smoothie contains coconut solids and coconut water. Many Asian and Pacific populations call the coconut palm “The Tree of Life” as they consider it to be the cure for illness as well as a great food source; it is rich in fiber, vitamins, and minerals. Serves 2.

2T coconut solids from refrigerated (overnight) unshaken can of coconut milk (liquid poured off)

1 cup coconut water

½ frozen, peeled banana

1 cup fresh mango

1 ½ cups fresh pineapple

½ cup ice

Agave nectar to taste (optional)

Combine all ingredients in a high-powered blender. Serve immediately.

HAPPY HERB SALAD

In yoga, happiness often radiates when we are totally present in our practices, which may mean delighting in the seemingly small nuances of our postures. Our Happy Herb salad combines a variety of delicious and nutritious raw herbs and greens. The dressing for this salad is our Simplicity dressing. The key to marrying the dressing with the greens is in the preparation. Ask a partner, friend, or family member to slowly pour the dressing over the greens while you continuously toss the greens with your hands. The toasted pecans balance out the lemon dressing and the Parmesan shavings add decadence to this happy, healthy, and satiating salad. Serves 8-10 as an appetizer.

½ cup raw pecans (toasting optional)

Himalayan salt coarsely ground (optional)

3 cups chopped mixed greens (spring greens, arugula and beet greens work well)

1 cup basil (chopped)

½ cup cilantro (chopped)

¼ cup mint (chopped)

¼ cup parsley (chopped)

¼ cup dill (chopped)

½ tsp. edible lavender buds (optional)

½ cup scallion (chopped)

½ cup fresh Parmesan, shaved (optional)

Simplicity Dressing

3T lemon juice (approximately the juice of one lemon)

Himalayan salt coarsely ground (to taste)

Pepper coarsely ground (to taste)

1. Toast pecans in a medium skillet over low-medium heat, adding salt to taste throughout process, until golden brown and fragrant. Remove from heat and set aside.
2. Combine greens, herbs and scallions.
3. Prepare Simplicity Dressing and dress salad.
4. Top with toasted pecans and cheese.
5. Serve immediately.

LOVEEE ZUCCHINI LINGUINI

You won’t even begin to miss traditional pasta… Our Loveee Zucchini Linguini, named after our fellow yogi and family member, is a great dinner option for families. Kids seem to love the playful zucchini noodles. This is a great summer dish. It is colorful, light and totally delicious. Serves 4.

½ cup walnuts

2T olive oil

2 medium garlic cloves (minced)

½ shallot (minced)

4 cups julienned zucchini

1T oregano (chopped)

1T tarragon (chopped)

1 cup fresh corn kernels

½ cup cherry tomatoes

½ cup crumbled goat cheese (optional)

Himalayan salt coarsely ground (to taste)

Pepper coarsely ground (to taste)

1. Toast nuts in a medium skillet over low-medium heat, adding salt to taste throughout the process, until golden brown and fragrant. Remove from heat and set aside.
2. In a medium skillet over medium heat, sauté garlic and shallot in olive oil for about 3 minutes. Add zucchini, oregano and tarragon and sauté for an additional 5-10 minutes or until slightly tender.
3. Turn off heat and stir in corn, tomatoes, goat cheese, toasted nuts, and salt and pepper to taste.
4. Divide into 4 portions on plates and serve immediately.

DELIGHTFULLY SILLY SNOW CONES

As the name of these desserts implies, they are light and joyful. How you eat your Delightfully Silly Snow Cones is up to you! Feeling refined? Serve the ice in 2 hollowed, frozen lemon halves. Feeling playful? Serve them in paper snow cone wrappers. Feeling like our friend Nancy? Simply serve them with a spoon. Served any way, these are totally refreshing, enjoyable and healthy treats. They also make great palate cleansers. Serves 4.

LIGHT-FILLED LEMON

1T fresh ginger

1T fresh basil

5T lemon juice

3T agave nectar

3 cups crushed ice

1. In a food processor, mince ginger and basil.
2. Add lemon juice and agave nectar. Mix with ingredients.
3. Add crushed ice. Combine until mixture is slushy and no large ice chunks remain.
4. Serve as desired.

OVER-THE-MOON ORANGE

1T fresh ginger

1T fresh cilantro

4T lime juice

3T honey or agave nectar

3T fresh orange juice

3 cups crushed ice

1. In a food processor, mince ginger and cilantro.
2. Add lime juice, honey, and orange juice. Mix with ingredients.
3. Add crushed ice. Combine until mixture is slushy and no large ice chunks remain.
4. Serve as desired.