I thought with the new month, I'd make a return and share my Clean Green Comfort Soup recipe... finally, as promised.

Vegan + gluten free + satisfying for all diets, all types.

Now it's important to know that this soup is supposed to taste good and thus help you feel good. Not only is it packed with nutrients but if green juice isn't your thing, or perhaps it doesn't do a body good in the colder months, fear not - make this simple one pot wonder and you'll be set in the clean green healthy bad-ass department.

Cooking is another form of yoga for me. I like to put on some tunes, navigate the dog at my feet, message with friends and ultimately give thanks as I rinse every stalk, every leaf.

I enjoy the process of making the soup - and then I eat it all week long with different combinations to keep it fresh. Add a side salad, a sandwich or your favorite warm bread or salty cracker. I like to put sprouts on top when handy and eat with a slice of Canyon Ridge Gluten Free bread.

I seriously eat this soup for an entire week and never get bored. I feel satisfied and get the nutrients I need to work hard, work out,  serve others and feel good.

And when I look good, I feel good!

Sub the cold green juice or the fresh salad this fall and winter with this Clean Green Comfort Soup!

Mix and match the veggies based on what is available. Experiment, give thanks and have fun!

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 chopped onion
• 2-3 minced garlic (add more if you want extra immune boost or to keep the demons away)
• 1 chopped zucchini
• 3-4 stalks of chopped celery
• 1 head of chopped broccoli
• 1 bunch chopped asparagus
• 1-2 cups chopped leafy greens (I like spinach and dino kale, gets that green-green color.)
• 32oz Vegetable Broth
• White Pepper - Start with a teaspoon though I undoubtedly use more now. This is my secret ingredient for this soup. It gives it a little kick and reminds me of a good starchy soup - without all the starch.
• Salt - to taste
• LOVE (Duh, don't ever cook in a bad mood. Breathe, return to your attitude of gratitude, life is too short and there are people who are truly starving.)
• You will also need a big pot, a blender or Vitamix.

To do:

• Warm oil in pot and once it's warm start with your onions.
• Once onions are translucent, add garlic. Saute and stir.
• Add vegetables stirring in between and slowly adding a small amount of broth and your 1 tsp of white pepper. Start with the ones that take longer to cook, though with this type of soup you can't mess it up since we are going to blend it all together. Put the leafy greens in last.
• Once everything is soft, add the rest of the broth if you have some. If you need more it's okay to add a little water.
• Turn off the heat and use a ladle to add a small amount of your soup into the blender or Vitamix. Blend bits at a time - depending on the power of your blender. (If your blender is small you might need to have a fresh pot to pour your smooth soup into. It's all good! Experimenting!)
• Once your soup is blended smooth like butter, return to low heat and season with salt to taste.

It's done! It's gorgeous! And so are you!

I like to keep mine in the pot so that I can heat up on the stove for the rest of the week. (Also, I got rid of my microwave, long ago.)

Let me know how it goes below!

Yours,
Adriene

The post Clean Green Comfort Soup - Find What Feels Good appeared first on Yoga With Adriene.

Take your yoga off the yoga mat and into the kitchen with this traditional Yogi Tea tutorial! Yogi Tea is a delightful warming beverage that promotes optimal health. It aids in digestion, strengthens the nervous system and gives you energy. It can support joint health, gut health and even mental health. Yogi tea is also a great preventative measure for colds, flu and allergies.

This aromatic tea brings me back to my youth, my yoga teacher training days. I also feel like I'm honoring all the great yogis and teachers each time I make it. Make a big batch and share it with others. I hope you enjoy! Let me know how it goes down below!

*You'll need:*
A large pot
A strainer
Another pot or container for your tea.

*Adriene's recipe for two quarts:*
15 whole cloves
20 black peppercorns
3 sticks of cinnamon
20 whole cardamon pods (split pods first)
8 ginger slices (no need to peel)
1/2 teaspoon of black tea, or one small bag
2 quarts water
Love

Milk of your choice
Honey to taste

The post How To Make Yogi Tea appeared first on Yoga With Adriene.

Ingredients

• Olive Oil -I use extra virgin (HEYOO)
• 1/2 small chopped onion, yellow or white
• 1 large clove minced garlic
• 1/2 zucchini, chopped
• 2 cups raw spinach
• 1/2 cup fresh chopped tomatoes
• Corn tortillas
• Toothpicks
• Optional - yogurt or sour cream
• Salt and Pepper
• Verde sauce (You can make your own, my friend Hilah has a great recipe! Or purchase from store out of the can/jar. I was lucky and had leftover verde salsa from Tacodeli - which inspired this whole meal one Sunday night.)
• Love

Directions

Preheat oven to 350

On stove top:

Heat olive oil in a pan, you don't need a lot. A small capful or a heaping teaspoon. You don't want to over oil when sautéing spinach especially plus I think sometimes we cook with more oil than necessary. (Cept when you are frying of course, oil away and enjoy!)

Saute onions in oil and move around so they get translucent.

Add garlic.

Add zucchini.

This would be a good time to add mushrooms, corn or another veggie if you like. I like this simple combo with the corn tortillas.

Give the zucchini 2-3 min and then toss in the spinach.

Add the tomatoes and salt and pepper.

Simmer on low then let it rest while you prepare your baking dish and sauce.

Option to mix 1/3 cup of yogurt with your verde salsa. I assume you can do sour cream too if you like sour cream.

Spray baking dish or coat with light oil. I use a canola oil spray for this.

Spoon a small layer of sauce on the baking dish.

Warm up your tortillas so they are soft and won't break and lay them gently in the dish.

Spoon small helpings of your filling into the tortilla and sprinkle a SMALL portion verde sauce in them.

Roll with the seam of the tortilla face down. Stick it with a pick.

Pour your sauce over the top. (I keep a little for the very end.)

Bake uncovered for 20-25 min.

Serve with fresh avocado, rice, beans and a lime to squeeze all over. Cilantro flare always tastes good. Option to make it cheesy too. You know how to do that!

Plate mindfully, creatively and with love.

ENJOY!

The post Clean and Green Enchiladas appeared first on Yoga With Adriene.

We are taking it off the yoga mat and into the kitchen! But not my kitchen. Join me as I learn how to make two simple salad dressings in the actual Hilah Cooking Kitchen!!!

Hilah is a good (and by good I mean great) friend of mine but I still get so giddy and grateful when she invites me over and into her kitchen for a collaboration. Hilah knows her stuff and is all about making cooking fun, providing us with the tools to do awesome things in the kitchen in a way that feels good. (Like, she won't shame you if you do not know how to make an omelet.) She is one of my favorite people and she teaches me a lot. I hope you enjoy this video and learn how to make your own salad dressing. It has already inspired me to make many more salads with my meals since we shot this. If you have been makin' your dressing at home already- show off your stuff down below and tell us your favorite recipes! May this be inspiration for healthy eating or a compliment to your pizza. Enjoy!!!

• Subscribe to Hilah Cookingon YouTube
• Salad Dressing Recipe
• Check out her Learn To Cook Book

The post Foundations of Salad appeared first on Yoga With Adriene.

This recipe is great when you have left over vegetables that you need to use. Perfect for a weekend when you have a little more time to cook and enjoy the process.

You'll need 50 mins.

I had 1/2 and onion, a bit of yellow bell pepper, a few broccolini and some kale that needed to be eaten. The recipe below is a base - sub your veggies based on what you have, add meat if you hate animals. (Just kidding!)

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What you will need:

2 tablespoons Olive Oil

1 tablespoon Apple Cider Vinegar (if you don't have it, no worries, use a lemon or some white wine vinegar.)

Sprig of fresh Rosemary

Pinch of Salt and Black Pepper.

1/2 white or yellow onion, chopped

2 cloves of fresh garlic, minced

1-2 cups veggies (based on what you have) If you use broccoli or broccolini - don't waste the delicious stems. They cook well and go well in a dish like this.

2 tightly packed cups leafy greens (Or more!) Cut in clean ribbons not fat chunks.

6 eggs

1/2 cup yogurt (or milk)

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Action:

In a bowl whisk your eggs, yogurt, and a small bit of water. Put aside.

Pre heat oven to 350.

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In a sauce pan begin heat your oil.

Add the onions and simmer for 3 min, then add the garlic. Simmer for 5 mins till onions are translucent but not brown. Add the rosemary for remembrance or any other spices you might like to try.

Add the peppers, then the broccolini.

*Rule of thumb: if you have a variety of vegetables - throw your veggies in the pan based on how long the need to cook. Not just all at once.*

Toss this mixture together with love. Remember - no worries!

Now add your leafy greens and the apple cider vinegar.

Stir as the healthy leafy greens shrink and your kitchen smells of joy and a well balanced dish.

Salt and Pepper.

Toss your saute into the egg mixture - then pour into non stick baking dish. (Grease your dish if non stick- I use a canola oil spray.)

*Options! You can also just toss your egg mixture into the pan and put in it the oven. But you will be serving out of that pan then - you camper you.

Bake for 30 min.

Add cheese on top if you like!!!! I serve with fruit and hot sauce.

Hakuna Frittata! Enjoy!

The post Vegetable Frittata Recipe appeared first on Yoga With Adriene.

After years of promises (to myself) - I did it.

I made spaghetti squarsh. 

Now, I realize that for some of you this is lame . NBD. Been there done that.

But for me - this is a success story.

All jokes aside, it was a success and everyone at my table enjoyed it! High in fiber, antioxidants and other big vitamins & still comforting (and filling) like your favorite pasta. I baked mine and enjoyed making a sauce, a salad and some comfort bread while it was in the oven. It didn't take a lot of time and it felt good to slow down and warm up the house a bit during this busy time.

Comfort Italian night - never felt so good.

The recipe:

1 spaghetti squarsh (I got a big ol organic one and it was quite affordable)

olive oil

salt and pepper

marinara sauce (DIY or out of the jar)

What to do:

Preheat oven to 450°

Chop your squarsh in half (be careful)

Scoop out the seeds and guts with a spoon

Drizzle a bit of oil on your squash

Add a little salt and pepper

Place face down in baking dish

Bake for 40 min or until squash is nice and soft

Once soft, take a fork to it. Be careful, it will be hot.

Stroke your squash with the fork  - creating your noodles and place in a bowl.

Toss noodles in sauce or spoon your marinara on top. Yogi's choice.

Enjoy with a crisp and leafy salad!

Add fresh parmesan if you like!

Serve with fresh basil &  bread for added comfort.

Always cook with love and good vibes. I swear you can taste it.

#findwhatfeelsgood

PS: This pic doesn't do it justice. In fact, this pic looks kinda gross.

The post I Can't Believe It's Not Spaghetti! appeared first on Yoga With Adriene.

So, I make my own adaptable version of this soup.

It's hearty and yummy and perfect for these fall/winter months.

Enjoy!

Mishlerstrone Soup

2 cloves garlic, minced ( I bump this up when I am feeling my immunity could use a boost)

1 onion or 1/2 a large onion, minced

1/2 cup carrots, diced 

1 cup celery, diced

1 cup cooked beans ( I use kidney but you can use any kind of bean)

2 1/2 cups diced tomatoes (Sometimes I add a little canned crushed tomato here too)

1 1/2 cups peeled & diced potatoes 

2-3 tablespoons of chopped parsley

4-5 cups veggie stock

1/2 cup of diced zucchini

3/4 pasta (I like to use gluten free spirals as my honey gets hives from gluten, we think)

2 cups of chopped greens ( I usually use spinach or kale)

First saute garlic, onions, carrots, celery in oil ( I use olive oil)

After it sautes for a bit (and starts smelling yummy) add the beans to the mix and allow to simmer.

Once flavors have mixed well add tomatoes, cooked potatoes and parsley.

Allow all the veggies to simmer on low heat together like best buddies.

Now add the stock and bring to a simmer again.

Add the zucchini, greens and pasta.

Season with S & P as needed.

Garnish wish some fresh parmesan if you like!

Enjoy!

The post Mishlerstrone Soup - recipe! appeared first on Yoga With Adriene.

This was given to me when I was feeling rough and had no voice.

Many thanks to Kristen aka Knuckles at Bennu for gifting me with such a kindness on a day when I really needed it.

I had no voice and was supposed to be at a call back in an hour and a half. Voice came back right away and I felt better even on the walk home.

It doesn't taste fantastic but it will do the trick! Get that gunk out of your chest fast!

Concoction ingredients:

Fresh Lime Juice

Tequila - JUST KIDDING

Honey

Cayenne Powder

Hot Water

Kindness

Sip on it hot and enjoy!

The post Healing Juice from Jamaican Friend of Friend appeared first on Yoga With Adriene.

Here is a happy healthy veggie comfort soup recipe! Perfect for a cold winter day or to provide warmth and relief to those suffering from the common cold.

I will post what I made today but the beauty of this guy is using what you have in your pantry or fridge. Turn forgotten produce into cold weather magic. I had some beautiful yukon gold potatoes and a zucchini and it started there. Just like in your yoga practice- make it your own. Not vegetarian? Use your meaty broth or bouillon whatever its called.  Add chicken and find what tastes good.

So, take a look in your fridge, make do, give thanks, waste not and cook with love.

• In a large pot heat your oil. I used abut 4 teaspoons of oil. I'm not sure if that is a little or a lot. I "eye" a lot of stuff. I should ask my friend Hilah over at Hilah Cooking about this. I never know how much oil to start out with.
• Heat oil on medium, then add your onions and herbs of choice. If you don't have herbs on hand- a little salt and pepper is great.
• Cook the onions till they are translucent and make your kitchen smell like heaven. About 5 min.
• Add carrots and garlic. Again, witness how they almost instantly make your home smell like a magical heaven. About 2 min.
• Add celery, then zucchini and any other on hand heartier veggies that you might be adding- like bell peppers or cabbage maybe? I also used a little bit of white cooking wine here for acidity. See, I do learn a lot from TOP CHEF. About 4 min here.
• Now add your broth and your potatoes and any other non-hearty quick-to-cook veggies and any leafy greens like kale here. I also had some basil that needed to be used so I ribboned it and threw it in the pot as well.
• Let the soup come to a boil then turn town your heat and let it simmer for 15-30 min. Add a little water if you like here- pending if you want a soup or a stew.
• Salt-n-pepper to taste.

While I was making the soup I had some rice in the rice cooker. This adds to the "comfort" level of the soup, for sho.

If you like, scoop a little rice or quinoa into the bowl then ladle soup on top.

Or, serve with some crackers or a slice of bread  - and some lerv.

Enjoy!

The post Simple and Healthy - Vegetable Comfort Soup appeared first on Yoga With Adriene.

Oh, and its easy!

Use your hands and make with love. (Seriously, don't cook in a bad mood. Take a break.)

CHILI INGREDIENTS

• Olive Oil
• 1 large onion or 2 small onions
• 4 cloves of garlic (you can increase this if you want that extra immune boost for winter)
• 1 green bell pepper
• 1/3 cup corn
• Bag of veggie meat crumbles (Optional. I use soy free crumbles. I also make this without crumbles and its still hearty.)
• 2 tablespoons of Chili Powder
• 1 tablespoon of ground Cumin (Or on Sat, I only had cumin seeds and that worked out just fine)
• 28oz can of crushed tomatoes
• 28oz can of whole tomatoes
• Salt n Peppa
• 2 cans of red kidney beans
• 1 can of pinto beans (you can also use black beans, garbanzo beans, any kind of bean)
• 1/3 cup water
• plus two special ingredients (revealed below)

TOP AND BOTTOM (Heyo!) OPTIONS

• Fresh Cilantro
• Fresh Sprouts (I used alfalfa sprouts)
• 2 cups brown rice or quinoa
• fritos or corn chips (I love those organic blue corn chips)
• Cheese
• Onions (sweet or green!)

Mix and match- find what feels good in your dang chili. This can be a completely vegan feast or a dairy-licious dinner.

MAKE:

In a large pot warm your oil then toss in the chopped onion, minced garlic and saute for 4 minutes.
Add chili pepper, cumin, salt and pepper and enjoy as the sweet aroma of winter comfort fills your home.
Add chopped bell pepper and corn and stir on low heat.
Then add your tomatoes. I take a knife to my whole tomatoes (or you can also buy stewed tomatoes) and cut them up a bit so they come off into the pot in little chunks and not whole.
Stir with love.
Now add your veggie crumbles if you are going the fake meat route.
Or, add your real meat here. Do what you want! It's your kitchen!
Now drain and rinse your beans and throw them in.
Now for the my secret ingredients!

Optional: add a squirt of these two guys and prepared to be rocked.

Add the water  and let it simmer on the stove for 20 min to an hour! Bake some corn muffins to go with it or prepare your toppings while it soaks and simmers. Jiffy corn muffins are great and easy to make. Glutino makes a pretty good cornbread mix for a GF option as well. I put all of my toppings in little teacups instead of bowls on Saturday and it was cute. But if you are manly man and thats too cute for you- please use bowls or hell, make your friends pull straight from the bag. Just like in our yoga practice, modify up or down, get creative! Find what feels good. Who knew yoga and chili could have so much in common.

Give Thanks and Enjoy!

The post Veggie Chili Recipe! appeared first on Yoga With Adriene.