navigating life, with cardamom.

This past September has marked eight years of teaching yoga, and fifteen years since I started studying food science formally. Over the years, yoga has been a template to help figure out how to live well, and food has been an equally interesting medium for that too. In the journey of navigating life (and deciding […]

the three c’s of granola.

It was getting out of control. For the past few months, I had been voraciously eating granola, that I’d been buying at the grocery store.  Sacrilege.  But wait, it had a cute name! – it was called, “Love Crunch.”  But more importantly, it contained chocolate.  Oops!  Details. The tipping point was when Longer Legs raised […]

summer in winter in January.

It has been an exceedingly warm winter this year.  Well, it has been warm for the past week.  Before that it was -40 degrees Celsius.  I have the memory bank of a meerkat, apparently.  More importantly, I have reason to participate in the futile art of complaining about the weather: I had really been enjoying […]

a way to eat mayonnaise.

We are in the shoulder season of spring.  It is not quite warm enough to languidly lay in the sun eating raw salads and taking delicate sips of mint julep, nor does it seem quite right to be hunkering down to a marathon of baked macaroni and cheese and beef brisket, slathering on an extra layer of […]

pumpkin ginger cranberry snack bars.

These were the second type of bars that I made for my yoga/Ayurveda workshop!  Woo! I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger.  These are based off of the […]

winter sun granola bars.

Virginia Woolf famously said, “One cannot think well, love well, sleep well, if one has not dined well” – so I felt it was very important to make some delicious granola bars for the students that came to my yoga/Ayurveda workshop this wintry weekend.  We started with a gentle yoga class, took a break for snacks and tea, […]

retreat-worthy: chickpea potato salad

The winter is a time for heartier fare, but I also like to make these sorts of cooked salads – they are satisfying and nourishing, but digest easily.  This is a good example of something that I like to make – it’s also what I served to the students at a silent meditation a few weeks ago. […]

retreat-worthy: beet and black rice salad.

The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical.  With this intention in mind, I like to […]