Feed The Yogi
Nourish your body, mind, spirit, practice and friends
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I have a not-so-secret shortbread obsession. While I don’t see anything particularly wrong with occasional binges on organic, humane, free-range butter… It’s also nice to know that there are alternatives. This month’s ingredient is Butternut Squash and due to my penchant for purees I’ve also been experimenting with squash-based baked goods.

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butternut soup

Making a squash puree or a creamy squash soup is super easy and only takes a few minutes to prepare (after roasting the squash). It’s a very satisfying and comforting dish that can be remade with different spices and complimenting ingredients for lots of variations. This variation is reminiscent of pumpkin pie and is excellent […]

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squash seeds

Simply oven-roasting squash is a delicious way to prepare a simple and satisfying dish. Following are directions to oven roast a butternut squash, make squash purée and to how make the butternut seeds into a tasty little snack. (These directions will work with other varieties of squash though cooking times may vary.)

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sickfighting ingerdients

If, by chance, you don’t take me up on my bet to ward off cold and flu season by regular administrations of Superhero Miso Soup, and you do fall prey to a wintertime bug. Never fear. The ultimate sick-fighting tonic is here. Ultimate Sick Fighting Tonic To make one cup: 1 tablespoon fresh grated ginger […]

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Miso Soup

I’m rarely the gambling type, but I’d be willing to bet that if you ate a bowl of this soup once a day all winter you wouldn’t get sick with a cold or flu once. The soup is full of superfoods brimming with vitamins, minerals and nutrition dense goodness.

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This vegan chocolate cake is real winner though and easy to make.

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roast veg

A great plan for autumn and winter is to roast vegetables. A great plan for the holidays is to pass on the stress for complicated side dishes and just do ’em up easy style like this dish

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Green beans are great! Unless they’re overcooked and slimy or canned. Don’t go down that road this Thanksgiving. Pair them up with some red cabbage for color and much needed Vitamin C, a bit of dill for that unmistakable uplifting flavor, sliced almonds, season, stir and voila. Green beans to eat by the bowl full! […]


That said, there’s something about this particular combination that is quite exquisite. The fig flavour deepens and spreads out into the buttery roasting sauce, which is good enough to want to eat by the spoonful (and you might).


Unripe or green figs are quite hard and when freshly picked they bleed a milky liquid that is sticky and bitter. However, green figs that have been cooked for a long time with ample sugar and spices produce a marvelous treat! Yisil Incir Receli (Green Fig Jam) is a recipe from a Marvelous book I […]

smoky tomato bisque

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 […]


The ingredient of the month for april is Cashews!! This recipe is specially for Troy (my yoga teaching, surfer extraordinaire friend from Trinidad) who couldn’t eat enough of the stuff when I did a raw dinner while visiting Trinidad. For that dinner I used the hummus as a filling with sprouts, shredded cabbage and carrots […]


Chef, Hacker, Anarchist, Mark Powell presented foodhacking at Dorkbot this year with his liquid nitrogen ice-cream making presentation. Combine open-source programming, molecular gastronomy and anarchist ethics and there’s certainly some food for thought. “Chefs are a lot like hardware hackers. Both geek out, absorbing the specs of (vegetables|technology) for the purpose of creating something that […]

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Just in time for Halloween from the creator of foodhacking.com comes Delicious Corpse- a project based on the surrealist writing game ‘Exquisite Corpse’. Delicious Corpse uses key words like ingredients, meal types, and preparation techniques to randomly generate menus and accompanying shopping lists for up to 7 courses! http://www.deliciouscorpse.com/

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These hors d’oeuvres were made last minute for a friend’s potluck. The crackers made a nice variation for the mid-august tomato harvest bounty. Crackers (another adaptation from Heidi Swanson’s Olive Oil Crackers)- 3 cups your choice of flour (for these ones I used 1.5 rice flour, 1.5 kamut) 1.5 cups warm water 1/3 cup olive […]