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Lifestyle

Yoga off the mat. This is the place to find articles about yoga for everyday life.
  • Meatless Monday: Vegan Pesto

    The basil harvest is an annual marker for me. It means that the garden is winding down. There’s still a bounty of kale, tomatoes and herbs, but I’m turning toward preserving what’s left. For some reason, basil does really well in my yard. I pretty much always have enough to make three or four batches of pesto. And that’s saying a lot, because it takes a hefty amount of basil to make a single batch. But that’s okay. Pesto has such an intense, concentrated flavor that very little is needed in any recipe to make a lasting impression. Pesto is...

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  • Celebrate Pumpkin Seeds!

    Which came first: the pumpkin or the pumpkin seed? It’s one of those great mysteries we may never be able to answer. What we do know is that in terms of receiving national honors, National Pumpkin Seed Day (today) precedes National Pumpkin Day, which we’ll celebrate every year on October 26th. We also know that pumpkins and their seeds have been around a long time. Native to the Americas, the oldest evidence of pumpkin-related seeds were found in Mexico, and date back to somewhere between 7000 and 5500 BCE. Eat Your Pumpkin Seeds! In addition, we know that pumpkin seeds—aka...

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  • Meatless Monday: Preserved Lemon

    One of the delights of attending retreats is the opportunity to taste new, healthy food at every meal. While I love to cook, I also enjoy being surprised. Last summer my favorite new ingredient that appeared in all sorts of main and side dishes was a traditional North African condiment: preserved lemon. Preserved lemons are simple to make. The main challenge is to remain patient. Like most pickled condiments, they take a while to mature. You can buy lemons already preserved at Middle Eastern grocery stores or online, but they’re usually not organic. While I was initially anxious to put...

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  • Meatless Monday: High-Protein Pilaf

    A few days ago I was asked to bring a favorite grain or bean salad to a dinner. Not knowing which to make, I decided on a salad that has both. But here’s a fun fact: Quinoa isn’t actually a grain. It is the seed from the Chenopodium or Goosefoot plant. It is often classified as a grain because we cook it the same way we cook grains, but it is, in fact, part of a subcategory called “pseudograins.” No matter. Besides its earthy taste and toothsome texture, quinoa is a complete protein. Paired it with chickpeas and feta, the...

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  • Meatless Monday: Quinoa Pilaf

    I was fortunate to spend 18 days in July at Spirit Rock Meditation Center. In addition to enjoying 2-1/2 weeks of noble silence and the teachings of some of the West’s most learned teachers, the 100 or so souls who sat and walked together were treated to creative, healthy vegetarian meals. One of my favorite meal days happened somewhere in the last half of the retreat, the day we enjoyed a chickpea salad and quinoa pilaf. Because we were in silence, ingredients were listed on cards in front of each dish, with potentially sensitive ingredients highlighted. On the day of...

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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...

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  • Meatless Monday: White Bean Purée

    When you’re vegetarian or vegan, clean, tasty sources of protein are always welcome. If you don’t like or don’t tolerate soy very well, options can be limited. The truth is, most vegetarians and vegans get plenty of protein in their diets, but we can’t just slap a slab of meat into a pan and let it cook in its own juices. Preparation is a bit more involved. But, in my opinion, that's a big part of the fun of it. When I stopped eating meat in 1978 there were very few meatless convenience foods. I learned to cook from scratch...

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  • Meatless Monday: An Unusual, but Magical Combination

    When I first saw this recipe in Deborah Madison’s Vegetarian Cooking for Everyone, I was intrigued. I wasn't sure how this unusual combination of flavors would come together. But once I made it, I knew it would be a regular in my recipe canon. I first made this soup probably seven or eight years ago, and I’ve made it many times since then. It’s my partner, Phillip’s, all-time favorite soup. It’s one of the few recipes I haven’t altered in some way. It’s perfectly balanced just as it’s written. I’ve used white, red and black quinoa in this recipe. Using...

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  • Meatless Monday: Vegetarian Cassoulet

    Try this Hearty Vegetarian Cassoulet for Meatless Monday Since I stopped eating meat in 1978, vegetarian cuisine has continuously become more creative and exciting. Turning traditional meat-laden recipes into meat-free meals is part of the fun of vegetarian cooking. As a person who was never a fan of meat, I find vegetarian versions of traditional meaty recipes to feel fresh and complex compared to their heavier counterparts. Without the more assertive flavor of meat, all the other ingredients get a chance to shine. Because I was never enamored of meat, I don’t feel a need to use products that mimic...

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  • Meatless Monday: Barley-Squash Soup

    Soothing Soup for Meatless Monday Okay. I know it’s Tuesday, but yesterday Hugger Mugger was unveiling a newly organized website, so the site was offline at precisely the time I would have posted my Meatless Monday recipe. Even though it’s Tuesday, this recipe will still taste great no matter when you make it. Do check out Hugger Mugger’s new website. It’s slick and clean and even easier to navigate than before. Here’s yesterday’s post: My mother was not a cook-from-scratch kind of person. She always provided balanced meals for us, but cooking was not her thing. Her creative juices instead...

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