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Favorite Recipes

Food choices are an important part of the yogic path. We love sattvic recipes that support our practice. Please submit your favorites!
  • Meatless Monday: Simple Arugula Salad

    I love the peppery taste of arugula. Mixed in with other greens, it adds a tangy, spicy flavor. On its own, arugula—especially as it matures and its flavor becomes bolder—makes a flavorful salad that doesn’t need a whole lot of other ingredients to make it interesting.

    One of my favorite quick summer dinners is an arugula salad with a simple dressing, hard-boiled eggs for protein, and a crunchy sourdough toast. The idea comes from Vegetarian Cooking for Everyone. The original recipe doesn’t specify a particular type of dressing, but I use a very simple mix of lemon and olive oil.
    Meatless Monday...

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  • Meatless Monday: Arugula Pasta

    I don’t know about other climates, but peppery arugula grows like a weed in Northern Utah. Once the weather turns hot, it goes to seed so fast it’s hard to keep up.

    I love arugula raw, in salads. But as arugula matures, so does its bite. When I buy a bunch of larger leaves (or the leaves in my garden mature) I like to mellow the bite a bit by cooking them. Cooking arugula is also a great way to utilize the leaves you picked or bought a week ago. They still have plenty of flavor, but the texture of these...

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  • Meatless Monday: Fruity Kale Salad

    Recently I read a post that claimed putting fruit in salads is blasphemous. While I respect the author’s cred, I can’t agree on this. Sometimes a sweet, juicy fruit is the perfect foil for bitter greens or a pungent cheese. Think gorgonzola and grapes.

    Such is the case for this easy-to-prepare salad that I made a few days ago. While it contains relatively few ingredients, each ingredient perfectly sets off the others—slightly bitter kale, creamy avocados, sweet strawberries, crunchy almonds and salty feta. The dressing is very easy to put together and again, a perfect combination of flavors to complement the...

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  • Meatless Monday: Spicy Roasted Chickpeas

    Yesterday I was invited to celebrate a milestone birthday with a friend and colleague. The gathering took place in one of Salt Lake’s expansive city parks and included longtime friends from the city’s diverse healing community.

    The gathering was a mid-afternoon snack potluck. My immediate impulse was to contribute hummus, perhaps using some unexpected bean—cannellini or butter beans—as a base. (If you haven’t tried this, it’s worth doing for the change in taste and texture.) But hummus has become a staple at potlucks. Surely someone else would bring it.

    I looked through my favorite cookbook, Vegetarian Cooking for Everyone by Deborah Madison...

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  • Meatless Monday: Chopped Kale Salad

    The greens in my back yard are at their peak now. With 12 kale plants ready for picking, it’s kale salad season again. I published several favorite kale salads last summer, and tried a new one last evening.

    This recipe comes from a blog called COOKIE and kate. (Kate is the actual blogger and Cookie is her canine cooking companion who catches the crumbs.) The site is filled with fresh vegetarian recipes. I’d never visited COOKIE and kate before yesterday, and am looking forward to exploring further.

    This salad is colorful and filled with so many different textures. The gingery dressing, along...

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  • Meatless Monday: Calming Kichari

    Summer is officially here. Highs for the past few days have jumped rather precipitously to the upper 80s and low 90s. Seasonal transitions seem to be times of vulnerability, at least for my body. While on one hand, I’m craving cool, raw foods, especially as my lettuce gets closer to harvesting every day. On the other hand, I’m also craving something easy to digest.

    My go-to when my digestive system needs calming is kichari (a.k.a. kichadi or kitchari). Kichari is a stew with a base of proteins, carbohydrates, veggies and herbs. In Ayurveda, where kichari is a staple food, the specific...

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  • Meatless Monday: Garden Pizza

    A few days ago I opened my last pint of garden tomato sauce. Last fall, I made two different kinds of sauce with overflow of my tomato crop: fresh and roasted. The jar I’m currently dipping into is fresh, and so flavorful.

    Not wanting to waste a precious drop of it, I’ve been using it in various combinations all week. My favorite treatment so far is a pizza I made on Saturday.

    I’m a longtime pizza fan, having put myself through Indiana University working as a server at Mother Bear’s Pizza Barn for four years. The job was fun, owing to the...

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  • Meatless Monday: Basmati & Black-Eyed Peas

    Last week I sang the praises of one-pot meals. Just last evening, I enjoyed a one-pot meal of spicy Indian descent from Vegan Richa’s Indian Kitchen. I got this wonderful book from my niece for Christmas a few months ago. So far, every single recipe I’ve made from it has been a winner.

    The ingredient lists of Indian recipes can look intimidating—longer than most recipes. Don’t let the list length intimidate you though. The list is longer than usual because it contains small amounts of various spices. If you mix these up beforehand, the cooking process is pretty quick.

    As the author...

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  • Meatless Monday: Meal in a Soup Pot

    Two things I love about vegetarian cooking (besides the taste!):

    Vegetarian cooking lends itself to cooking from scratch. Because I quit eating meat in 1978 when vegetarian convenience foods were non-existent, I had to learn to cook from scratch. In the process I discovered how much I enjoy making meals from scratch, and how much better they taste than processed foods.
    Vegetarian cooking lends itself well to one-pot meals, those soups, stews, sautés and bakes that contain everything you need, but also combine well with a simple side salad.

    Today’s recipe is a brothy, but hearty, soup from Veganomicon, an entertaining cookbook of...

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  • Meatless Monday: Spring Galette

    I love trying new recipes and new techniques. Today’s Meatless Monday recipe includes several new techniques—using a mandoline and making crust in a food processor.I’ve wanted to buy a mandoline for a while, and when I saw this recipe from Bon Appetit, I decided now is the time. I bought it at a local kitchen tool paradise called Spoons ‘n’ Spice. I have to say that the ease of slicing the potatoes in this recipe made me realize that I may be using my new mandoline more than I’d originally thought.I’ve made many a pie crust and galette crust in...

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