Two days ago we crossed over the Equinox and into Autumn officially. Here’s an excerpt from the Fall newsletter in case you haven’t read it yet ; ) September is the transitional month between summer and fall. We can still enjoy warm days but the evenings are getting cooler, the days are shorter and it’s time to go [...]

From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”. Smoky Tomato Bisque Serves 4 Preparation time 45 minutes 2 tablespoons olive oil 1 large yellow onion, thinly sliced 5 garlic cloves, slivered 1 tablespoon Spanish smoked paprika (more to taste) 4 pounds of ripe Beefsteak tomatoes, cut into [...]

Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a [...]

Basil (Ocimum basilicum) is a tender, low-growing culinary herb that is a member of the mint family. Basil is originally native to Iran, India and other tropical regions of Asia and has been cultivated there for more than 5,000 years. Basil has often been called the “King of herbs” or “l’herbe royal” by many cookbook [...]

Dear FTY fans (and future fans), I’m getting ready with the first edition of Feed The Yogi Monthly Edition- featuring recipes, food facts and info, asana and posture tips and tricks, information and inspiration… Please go here: http://feedtheyogi.com/contact and type “Subscribe me please” in the message box. I will not give out your name or [...]