The Yoga of Food – Some Fall Recipes

Jerusalem Artichoke Soup With Crispy Sage Leaves

1/4 cup extra-virgin olive oil

1 leek, white and pale green parts, rinsed and finely chopped

1/2 cup finely chopped white onion

2 pounds Jerusalem artichokes, peeled and rinsed

5 cups water or vegetable stock

1 teaspoon sea salt

Crispy Sage Leaves

1 tablespoon extra-virgin olive oil

8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.

2. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.

3. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Yield: 4 to 6 servings.
Seven Vegetable Couscous
This makes a great meat-free main dish for a weekday night, and also for Thanksgiving. Despite the long ingredient list, it’s as easy as can be to make.

1 1/2 cups couscous, uncooked

1 tablespoon vegan margarine

1 teaspoon turmeric

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 cup finely shredded white cabbage

1 medium turnip, peeled and diced

1 medium yellow summer squash, halved lengthwise and thinly sliced

1 medium zucchini, halved lengthwise and thinly sliced

1 15- to 16-ounce can chickpeas, drained and rinsed

1 1/2 cups diced ripe tomatoes

2 teaspoons grated fresh or jarred ginger, or more, to taste

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Dried hot red pepper flakes, to taste, optional

Salt and freshly ground pepper, to taste

1/2 cup golden raisins (for garnish)

1/3 cup minced fresh parsley (for garnish)

Sliced or slivered toasted almonds (for garnish)

Susan Voisin
1. Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.

2. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.

3. Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.

4. To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Yield: 8 servings

Pappardelle With Beets, Beet Greens and Goat Cheese

If you don’t mind eating pink pasta and you like beets with goat cheese, you’ll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don’t drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.
-Andrew Scrivani for The New York Times

1 bunch beets, with a generous bunch of greens attached

Salt to taste

1 tablespoon extra virgin olive oil

1 or 2 garlic cloves, to taste

10 ounces pappardelle

4 ounces goat cheese

Freshly ground pepper

1 tablespoon chopped chives (optional)

1/4 cup chopped fresh parsley


1. Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.

2. While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.

3. Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.

4. Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.

Yield: 4 servings.

Advance preparation: You can make this through Step 3 several hours ahead. Turn off the heat and reheat when you’re ready to cook the pasta. The roasted beets and blanched greens will keep for 3 or 4 days in the refrigerator.



Here’s our Recipe Of The Week : July 1st

Candle 79 is a GREAT vegetarian restaurant in Manhattan.  Here’s a recipe for Lime Grilled Tofu, Vegetable-Quinoa Pilaf with Avocado-Tomatillo Sauce from the Candle 79 cookbook!

* Thanks Lisa Dawn Angerame for turning us on to this great recipe….

Lime-Grilled Tofu
1 box extra firm tofu
The juice of one lime
3 tablespoons avocado oil
S and P

Press the tofu.  Cut the tofu into 8 triangles.  Whisk together the l juice, olive oil and salt and pepper.  Heat up a grill pan.  Brush one side of the tofu with the marinade and place it marinade side down on the grill.  Cook until you see grill marks and then flip it over and grill the other side. 

Quinoa-Vegetable Pilaf (page 107)
1 1/2 cups cooked quinoa
1 red pepper
1 carrot
1 ear of corn
3 scallions, white and green parts
Chopped fresh parsley, a bunch
Avocado oil

Make the quinoa ahead of time. 

Dice the red pepper and carrot.  Saute in oil until soft.  Cut the kernels off of the cob and add to the red peppers and carrots.  Cook for a few more minutes.  Add the quinoa to the pan and mix together.

Chop the scallions and parsley.  Add to the pilaf right before serving. 

Candle 79′s Avocado-Tomatillo Sauce (page 76)
6 tomatillos, husked and rinsed
Avocado oil
1/2 cup water
1 ripe avocado, peeled and pitted
1 clove of garlic
1/2 jalapeño pepper, seeded
A bunch of fresh cilantro
1 tablespoon salt

Preheat oven to 350.  Coat tomatillos with oil and roast for 20 minutes.  Let them cool for a few minutes. 

Pour the water into the blender.  Add the avocado, garlic clove, jalapeño pepper, cilantro, salt and tomatillos.  Puree until smooth.

To serve, spoon the sauce on the plate.  Top with quinoa pilaf and grilled tofu.  Enjoy!

Amanda’s Saturday June 23rd Playlist…

You asked for it so here it is!

Shiva    Josh Brill
Intro    The xx
The Ecstasy of Dancing Fleas (2008 Digital Remaster)    Penguin Cafe Orchestra
For What It’s Worth (India Dub) [feat. Joey Lugassy]    DJ Drez
End of the Road    Umphrey’s McGee
Breathe    Alexi Murdoch
Out of My Hands    Dave Matthews Band
Obiero    Ayub Ogada
Sing for You    Tracy Chapman
Rise    Josh Rouse
Yearning    DJ Drez
Little Flowers    Denison Witmer
Everything’ll Be Alright (Will’s Lullaby)    Joshua Radin
Older Chests    Damien Rice
Grace Goddess Yamunuaji    Shyamdas
Howl    Ed Gerhard
Any Other Name    Thomas Newman
Om Namah Shivaya    Wah!
Krishna Arati    Bhagavan Das

Eat Like A Yogi – Recipe of the week June 17th

Summer-Thyme Hummus

Fresh lemon, zesty raw garlic, sweet thyme, grape seed oil, white beans, garbanzo beans and plenty of bright lemon zest. This hummus can be prepared as a traditional dip – or thinned out a bit to be a creamy thick dressing to drizzle over salads and fresh summer veggies.

Summer-Thyme Hummus!

vegan, makes 4 cups

1/2 cup grape seed oil
1/2 – 1 cup lemon juice (start with 1/2 cup and add more if desired)
1 tsp lemon zest 
8-12 small cloves garlic – raw
3 Tbsp fresh thyme 
1 can garbanzo beans, drained
1 can white beans, drained
1/2-1 tsp truffle salt (or regular sea salt)- to taste
a few grinds of fresh black pepper
1 tsp agave (optional)

1. Add all the ingredients (note: start out with only half the written amounts of liquid – the oil and lemon juice) and begin to process the hummus – add more liquid – and salt and pepper as desired. Taste as you go. For thinner hummus use more lemon juice and oil. Thinner, less. You can also achieve a thicker hummus by processing the hummus in a food processor instead of a blender.

2. Pour. Serve! Or chill.

Eat Like A Yogi – Recipe of the week June 1st

Mexican Lettuce Wraps

Inspired by our recent  Prema Yoga Brooklyn retreat to Tulum, Mexico…

Serves 2-4

2 t. chili powder

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dried oregano

1 1/2 t. ground cumin

1 t. sea salt

1 T. lime juice

2 T. water

One 14 oz. can of chickpeas, drained and rinsed

One head of Bibb lettuce, leaves removed and washed

1 c. shredded carrots

1 c. jicama, julienned

1 c. of your favorite prepared salsa (or strawberry avocado salsa would be excellent)

1 c. guacamole

1 can sliced olives, drained

1 c. shredded cabbage

Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.

Add chickpeas and marinate for at least 30 minutes or overnight.

Place chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

Prepare lettuce leaves and rest of trimmings and place in small bowls.









Set out all fillings for guests, children or yourself to build as desired.









Music at Prema Yoga

At Prema, music and sound are essential parts of the yogic experience that we offer.  All of our classes feature music. Sometimes live music during Vinyasa class, kirtans ( call and response chanting), and other special concerts and events.

On May 19th, 2012 legendary rocker J Mascis of the band Dinosaur Jr, Tony Jarvis ( of Sharon Jones and the Dap Kings), Devadas & Tom Cucinotta all played a benefit to support the charities of Shri Amritanandamayima (Amma), the Indian saint.  The charities are called Embracing the World.  Check out the incredible work that they do here:

We raised $1,326.00 for Embracing the World on May 19th, 2012!  Thank you to all who attended and packed the house.  Many Prema students and teachers attended.  Others drove in from as far as Maine and Connecticut.  It was an incredibly inspiring evening, and the music was beyond belief.  So beautiful!

I have attached little clips from some of the songs below.  I will post the songs in their full length once I figure out how to work YouTube!  Until then, enjoy this little glimpse at what live music at Prema is like.   The videos are dark, but you can hear and feel the music…

* Devadas singing Radhe Shyam – Click Here: J Mascis & Friends Sing and Chant for Amma Benefit at Prema Yoga Brooklyn, 2012

* Tony Jarvis plays his latest song.   Click Here: TonyJarvisPrema2012 trimm

*J Mascis playing his song Ammaring : J Mascis 2012 Ammaring