yogi: where is my guru?

 everyday, i get google alerts sent to my inbox that let me know about the latest, greatest, and coolest yoga stuff that's going on around the globe.  so, i figured i would pass along to you, my fellow yogis, some of the more worth-while finds that i come across as i peruse the ever-growing world wide web.

credit {here}

the find of today?...where is my guru

need some inspiration?  (who doesn't, right?!)  check out where is my guru -- it's a podcast radio show for yogis held live every friday (or you can listen to the recordings later).  they interview rock star yogis and other inspirational people on topics like wellness, spirituality, mindful business practices for yoga-people, and more!  it's definitely worth a listen :-)

namaste :-)

foodie: easy, fresh tomato sauce

once again, i brought home a bushel (well, not an actual bushel -- but close!) of gorgeous, delicious tomatoes from our csa.  so, i decided to make...drum roll please...simple tomato sauce!  fresh tomato sauce is so delicious, and surprisingly simple to make.  since tomato season is in full swing, head to the farmers market, stock up, and then treat yourself to some outstanding, homemade sauce.

here's what you'll need for sauce for 4...

2 roma tomatoes, chopped
10 plum tomatoes, chopped
(or roughly 3.5 cups of tomatoes total)
4-5 garlic cloves, crushed and roughly chopped
2 shallots, minced
1 small green pepper, chopped (optional)
1/4 cup fresh herbs (i used basil and parsley)
2 tbsp olive oil
salt

1. saute the shallots, green pepper, and garlic in the bottom of a sauce pot in olive oil, until veggies are tender and caramelized.

2. as the veggies cook, chop the tomatoes, and put them in a strainer in the sink so the excess water can drain off.

3. add tomatoes, herbs, and salt (it'll take more salt than you'd think) to the veggies in the sauce pot, and simmer on low for 30 min or so.

that's it!

we enjoyed ours over brown rice with chickpeas for a gluten-free meal, but it would be fantastic over pasta or roasted veggies, too!

enjoy :-)

biz: essentials steps to build your yoga biz

are you feeling unclear about what to do now that you've completed teacher training?

if you're a new teacher, fresh out of teacher training, it can be a little overwhelming knowing the first steps to take as a yoga professional.  but, if want yoga to be your business, not just your hobby, there are a few things you should consider -- all of which helped me to land my first clients and get my first teaching job :-)

1. build a resume -- yes, even yogis need resumes.  highlight your trainings and experience -- having an organized, professional resume will instantly put you ahead of the competition.

2. get insurance -- i know, getting insurance sounds daunting and expensive (it's neither, by the way).  most studios and gyms ask if you have it, and if you're thinking about teaching for companies, at schools, or in private homes, it's a must!

3. be social -- get online!  the web is the ultimate equalizer, so even if you're new, but have an awesome facebook page, blog, or website, you'll be taken more seriously.  plus, it will give your students (and future students) a way to connect with you!  have you ever googled a restaurant only to find it had no website, and therefore decided not to go?  'nuff said.

with a little time, and very little money, you can easily start building a foundation for your yoga biz today -- and begin living your passion!!!


if you want more yoga biz advice, check out www.CALMbiz.org -- or, if you have a suggestion about what biz or social media topic you'd like to learn more about, send me your ideas at cailenascher@gmail.com.

foodie: tomato & okra rice salad

last night i came home from our csa with another batch of juicy, delicious tomatoes. again, looking for creative ways to make use of them, i created this easy, healthy rice salad with tomatoes, fresh okra, and sauteed shallots -- it was simple and satisfying, and went great with the fried tempeh we had.

here's what you'll need for 4 servings...

1 1/2 cups cooked brown rice
3 ears of corn (kernels off cob)
1 large tomato, chopped
5-10 small tomatoes, chopped
2 okra pods, sliced into 1/2 inch pieces
1 shallot, minced
3 cloves garlic, minced
salt & pepper
olive oil
herbs (i used about 1/4 cup chopped parsley)

1. as the rice cooks (i used minute rice to speed the process up), prep the veggies.

2. saute the shallot, okra and garlic in a small saute pan with a bit of olive oil until shallots are translucent and okra is fork tender.

3. once the rice is done, mix everything together, and season with fresh herbs, salt and pepper.

mangia! mangia!

foodie: almond-flaxseed cereal

lately, this has been my go-to breakfast.  yes, that's right, something has replaced my beloved overnight oats!  but, this hot cereal -- made with almond meal and ground flaxseeds -- it much higher in protein, has great flavor and keeps me from craving lunch at 11am.

here's what you'll need for one serving...

2 tbsp ground flaxseeds
3 tbsp almond meal
1/3 ripe banana
1/2 cup almond mind (or milk of your choice)
cinnamon
nutmeg
1 tbsp peanut butter
chopped cherries

1. mash the banana is a cereal bowl, and sprinkle with cinnamon and nutmeg (however much you desire -- i like a lot of cinnamon).

2. mix in flaxseeds and almond meal until pasty. then add in almond milk -- i like to serve a tablespoon or two of the milk to pour over at the end, but it's your call.

3. heat in the microwave on power level 5 for 2 to 2.5 minutes, take it out and stir.  (it will continue to thicken as it cools.)

4. top with a dollop of peanut butter, more cinnamon, reserved milk, and toppings of your choice.  i used fresh, chopped cherries, but raisins, sliced bananas, or chopped nuts would be great, too!

enjoy!

viva las vegas!

the strip (looking north)

at the beginning of august, craig and i packed our bags and hopped a flight to vegas.  we'd never been to "sin city" before, so we were both excited and wary of what we might find in the middle of the nevada dessert.

we met a couple of our good friends out there, which obviously sweetened the deal.  and after a lot of sun, cocktails and walking, we concluded that vegas is certainly a must-see at least once.  it's like an over-the-top disney world for adults :-)

one of our favorite things we did was a helicopter ride to the grand canyon.  we actually landed in the base of the canyon for a champagne dinner!  it was totally awesome!!

inside the bellagio

the exterior of new york, new york

we had just checked into the flamingo, and wanted some lunch -- we weren't there 5 min when the bartender started dancing on the bar as the wait staff danced in the aisles.  oh, yeah...we're in vegas.

enjoying a "fish bowl" with my ladies (from left to right: me, amy, ashley)

lounging by the flamingo's pool

our ride to the grand canyon

the eiffel tower...sort of...

the luxor

flying over the grand canyon!

view from the bellagio of the strip

more pics of the canyon

mandalay bay's over 21 pool

inside the wynn

craig and me in the base of the grand canyon!

as you would expect, the pics don't do the canyon justice -- it was truly breathtaking.  i'd tell you more about our trip, but as you know..."what happens in vegas, stays in vegas".  lol

foodie: tofu-egg quiche

last night, i came home from the csa with a slew of gorgeous tomatoes.  so, obviously i wanted to include them in our dinner.  i decided to try making a tofu and egg crustless quiche, despite never having made one before.  luckily, it turned out well (hence why i'm sharing it with you all :-)  it was hearty, yet fluffy and had great flavor -- a winner all around!

here's what you'll need...

1/2 block firm tofu
4 eggs
1/2 medium onion
2 shallots
1 large heirloom tomato, sliced
1/4 cup fresh herbs (i used basil and parsley)
3-4 garlic cloves
1/3-1/2 cup cheese (i used bleu and mozzarella)
olive oil
salt & pepper

preheat oven to 400 degrees.

1. chop onions and shallots and saute in a bit of olive oil until translucent and lightely caramelized.  season with salt and pepper.

2. while the veggies saute, put the tofu, eggs, herbs and garlic in a blender.  blend until a smooth liquid is formed.  season with salt and pepper and pulse once more.

3. oil your pie plate well with olive oil and then pour in egg/tofu mixture.  top with onions and shallots, tomato slices and sprinkle with cheese.

4. bake for approximately 40 minutes until the quiche puffs up a bit and the edges are lightly brown.  check the center with a knife to ensure it's cooked through before removing it from the oven.

those gigantic green things are slices of (fully-ripe) heirloom tomato

enjoy with a large side salad and even more delicious, heirloom tomatoes!!!  serves 4 for dinner or 6 for brunch.

bon appetit