True You Hot Yoga Lodi Stockton
 
 

True You Blog

Zesty Arugula Pesto

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

Try out this yummy pesto recipe! And check out Trader Joe’s red lentil pasta--perfect if you’re looking for a healthier alternative to traditional pasta. This recipe makes about 8 servings. Consider freezing any remaining pesto in an ice cube tray so that you always have it at the ready.

https://www.banyanbotanicals.c om/info/blog-the-banyan-insigh t/details/pitta-pacifying- recipe-zesty-arugula-pesto? utm_source=Banyan+Botanicals+ Retail&utm_campaign= da783fdd85-Retail_Insight_ Digest_July14th_Seg1&utm_ medium=email&utm_term=0_d3f096 6145-da783fdd85-78647417&mc_ cid=da783fdd85&mc_eid= ad2c4e9ed6

Aloe Juice + Turmeric Tonic

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

Aloe juice is fantastic in the summer for its cooling properties. It’s is good for the skin, digestion, and your immune system. Turmeric has been used for thousands of years as an anti-inflammatory. Combined together, they create a tonic that is both refreshing and healing. Ayurveda practitioners recommend drinking this daily before bed.

Ingredients:

¼ cup aloe juice
Pinch of turmeric powder

Directions:

Combine the aloe juice and turmeric powder in a small cup and drink.

Veggie Quinoa Salad by Veronica

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

A light but nourishing dish, this makes a great lunch or dinner. This recipe makes about 4 servings.

Ingredients for the quinoa:

1 cup cooked quinoa
2 cups chopped mixed vegetables (zucchini, green beans, kale, chard, mushrooms, etc.)
1 cup garbanzo beans
Chopped fresh parsley or cilantro
Chopped avocado (optional)
¼ cup toasted pumpkin or sunflower seeds
Olive oil
Ingredients for the dressing:
¼ cup of olive oil
Juice from ½ lemon
½ tsp cumin
½ tsp coriander
½ tsp turmeric
Salt to taste

Directions:

Cook the quinoa according to the directions on the package and move to a bowl. Cook the vegetables by sauteing in a little bit of oil and add to the bowl. Next, add the garbanzo beans, pumpkin or sunflower seeds, and parsley or cilantro. For the dressing, combine all the ingredients for the dressing and whisk until well mixed. Add the dressing to the quinoa mixture. Add the optional avocado. Serve and enjoy!

Cucumber Melon Salad by Katlyn

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

This cooling salad is a perfect treat on a hot day!

Ingredients:

1/2 English cucumber peeled, cubed small
2 cups watermelon, cubed small
10-12 mint leaves, finely chopped
1 tbsp olive oil
Pinch of salt
Juice from ½ a lime

Directions:

Place the fruit and mint leaves into a bowl, drizzle the olive oil, add a tiny pinch of salt and the juice of 1/2 a lime, stir, and serve cool.

Easy Mango Lassi by Veronica

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

A delicious snack, this mango lassi recipe makes about 2-3 servings, depending on how much water you use.

Ingredients:

1 cup fresh plain yogurt
1 mango, peeled and pitted
2-5 cups of filtered water
Pinch of cardamom

Directions: Blend the ingredients together and enjoy! You can experiment with adding other fruit, such as dates, peaches, and banana.

Oatmeal Breakfast by Katlyn

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

Start your day off right with this nourishing oatmeal! This recipe yields one serving.

Ingredients:

1/2 cup of old fashion oats
1 cup whole milk (or substitute with nut milk)
1 tbsp of ghee
Blanched peeled almonds, chopped
3 chopped dates
Handful of fresh berries
Maple syrup to taste

Directions:

Cook the oats in hot milk, add 1 tbsp ghee while cooking. Cook the oats until they are soft. Garnish with chopped dates, chopped almonds, blueberries, and maple syrup.

Spring Rolls with Peanut Sauce by Veronica & Dave

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

This works great for a delicious lunch or dinner. It may seem like a lot of steps, but this is actually fairly easy to make. Feel free to experiment with the spring roll and peanut sauce ingredients. This recipe makes 8 spring rolls, which is good for 2-3 servings.

Ingredients for spring rolls:

8 Spring roll wrappers
1 cup rice or 8 oz. rice noodles, cooked and cooled to room temperature
1 cucumber or carrot, peeled and sliced into thin strips
½ sliced avocado
¼ cup of fresh cilantro or parsley
8 oz. firm or extra firm tofu
High heat oil such as olive or avocado

Ingredients for peanut sauce:

¼ cup crunchy peanut butter
1.5 tbsp soy sauce
3 tbsp apple cider vinegar (may substitute rice vinegar)
1 tsp powdered ginger
¼ tsp garlic powder
½ tsp smoked paprika
2 tbsp warm water

Directions for Spring Rolls:

Cut tofu into 8 slices roughly ¼-inch thick. Press tofu slices between multiple layers of paper towels to remove as much moisture as possible. Pour oil into a medium-sized skillet to roughly a ⅛-inch depth and heat on medium. Once oil is hot (not smoking), add tofu slices. Cook tofu until golden brown on one side (roughly 4 minutes), then flip to cook other side in the same manner. Once cooked, remove tofu from pan and allow to drain on paper towels.

Soften a spring roll wrapper by submerging it in warm water for 10-15 seconds. Lay the wrapper on a cutting board, and place a portioned amount of each of the spring roll ingredients in the middle of the wrapper. Wrap the ingredients by folding the bottom up, then the sides, and then roll it away from you to close the wrapper. Repeat for other 7 spring rolls. The wrapping technique takes some practice, and it may be helpful to watch a video of how it’s done before you try it: https://www.youtube.com/watch?v=6pu1Pcf-adY

Delicious Date-Nut Balls by Veronica, adapted from a recipe in Eat Taste Heal: An Ayurvedic Guidebook and Cookbook for Modern Living

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

Delicious Date-Nut Balls

These date-nut balls are great snack and a delicious way to add some protein to your diet! This recipe makes 10-15 balls, depending on the size.

Ingredients:

⅓ cup blanched almonds
⅓ cup shelled walnuts
⅓ cup sunflower seeds
10 pitted dates, preferably Medjool
¼ tsp cardamom
¼ tsp cinnamon
¼ tsp powdered ginger (optional)
¼ tsp vanilla

Directions: Put all the ingredients into a food processor and mix until it’s thick. Put the mixture into a bowl and refrigerate for an hour. Using a spoon or disher, form the mixture into bite-size balls and place them on a plate or tray. Enjoy!

My True You Hot Yoga Experience

Submit to FacebookSubmit to Google PlusSubmit to TwitterSubmit to LinkedIn

Hi, I’m Will Phung. I’m a Sacramento-based educator, digital storyteller, adventurist, and most importantly, lifelong learner. I wrote this blog to tell you about my experience at True You Hot Yoga.

I first learned of Bikram Yoga in 2010 when one of my high school classmates raved about the new studio that had opened in Stockton. She enthusiastically recalled the hot temperatures, deep stretches, and took pride in the fact that she “felt like she was a pig sweating out all of her fat.” My interest was piqued.

Read more ...

Yelp

Stay Connected

Sign up today for our newsletter and special offers!

CLICK HERE

>> See our recent newsletters!

Access Your Account

Access Your Account Through MINDBODY Online!

CLICK HERE