Explore the 6 tastes of Ayurveda with a delicious Veda Bowl. This bowl combines the tastes of astringent, bitter, pungent, salty, sour, and sweet to bring balance and vitality to the tastebuds and the body. [Read more…]
One of our favorite parts of working with Yoga Journal Live! in Estes Park was developing A Yogi’s Guide to Healing Cuisines. This helpful infographic served as a colorful way to talk to yogis about plant-based eating and the different cooking methods we teach.
Thanks to Yoga Journal, we are now able to share this infographic with you! Here is a succinct glimpse into the 5 Healing Cuisines and their benefits. [Read more…]
Our Experience at Yoga Journal Live
By Stephanie Crain, CMO and Natural Epicurean Alumni
It’s already been an adventure, and now we’ve created a movement!
We just got back from attending the Yoga Journal Live 2016 conference at Estes Park, Colorado, and what an incredible experience it was! We went to YJL as a team to launch our newest online learning collection, The Practice of Food & Yoga, featuring Practical Ayurveda and the 7-Day Root Camp. As a sponsored partner for the event, Natural Epicurean participated in many ways, giving the attendees an opportunity to learn about, experience, and taste the benefits of consciously prepared foods and healing cuisines. [Read more…]
Sprouted grains tend to be more nutrient dense and contain less starch than their refined counterparts, and have been all the rage lately in health-conscious circles. Did you know you can sprout most of the organic grains you buy at the market in your own home? Just rinse and drain your grains, then keep them moist in a jar covered with cheesecloth for 1-5 days and wait for the sprouts to form.
After your grains have sprouted, you can eat them raw or grind them into a flour. We use sprouted quinoa here in a curry salad made with many pantry staples such as dried apricots and bell peppers. Enjoy! [Read more…]
by Rhonda Green “Gardening Yogini”
Rhonda is a local organic gardener who shares her passion for empowering others to grown their own food in an upcoming workshop, “Get Growing! Planting your Fall Garden,” on August 28 at Yoga Yoga Westgate. She is a teacher at Yoga Yoga and shares her love of food and gardening as the Gardening Yogini.
Today, we live in a fast-paced world and rely almost exclusively on others for our food. Grocery stores, warehouse and convenience stores provide commercially grown and prepared, non-perishable, pre-made, pre-packaged foods. These foods can be highly processed with added fats, sugars, preservatives, and chemicals used to increase the shelf life. Even the fresh produce offered is frequently grown hundreds of miles from where it is sold. There is not much “local” in the food we buy locally. [Read more…]