Plant-based Spinach Lasagna

Plant-based Spinach Lasagna with Non-Dairy Ricotta
Preheat the oven to 350°F

1 pound fresh water-packed firm tofu
2 teaspoons minced garlic
¼ cup nutritional yeast
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh lemon juice
¼ cup soy milk
4 tablespoons of vegan pesto (optional)
To make the ricotta, combine all ingredients in a food processor or blender until fairly smooth. Place into bowl, and set aside.

Tofu Ricotta (above)
1−2 pounds fresh spinach, lightly steamed until wilted
8 ounces no-boil lasagna noodles
7 cups fat-free pasta sauce – I use homemade marinara with small amount of tomato paste for thickness
Top with vegan cheese

To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture and half of the spinach over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture and spinach, 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges. Top with non diary cheese.

Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.

Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time. (Source: Adapted from Forks Over Knives)

Asparagus and Garbanzo Bean Soup

Try this delicious seasonal recipe!

Asparagus and Garbanzo Bean Soup

1 bunch asparagus stalks
2 C water
1tsp olive oil
1/2 C garbanzo beans
1 tsp sea salt
2 tbsp lemon juice
Fresh ground black pepper

Chop 1-2 inches off the bottom of the asparagus to remove the woody part. Chop stalks into 1 inch pieces. Cook asparagus on the stove top in one cup of water until tender. Put asparagus and cooking water in blender, add another cup of water or veggie broth, olive oil, beans, and salt and blend on medium high until smooth. Put back in sauce pan and warm on low heat. Garnish with whatever lovely herbs you might have around. I used  basil.

(Adapted from The Everyday Ayurveda Cookbook)


Intermittent Fasting and Food Exploration Workshop Series

Join this 4-week on-line workshop series – June 13, 20, 27, and July 11 from 6-7:00 p.m. (we will not meet the week of the 4th of July). The workshop is designed to guide you into better health through Intermittent Fasting and Food Exploration and is back by popular demand. All sessions will be live on-line. Each session will be recorded and made available the following day.

Cost is only $50 for the entire series. Learn about what is best for your body and how to incorporate easy strategies that will help you feel better, more aligned with the desired YOU, and as an added bonus, drop those pesky pounds that seem to stick around after the new year. This session will include tips on how to eat locally or regionally for optimal health and strategies for avoiding the traps of the Standard American Diet.

This session would not be complete without discussions on topics of acid reflux, elimination, energy, and sleep and the ways in which the foods we eat impact everything in our lives.

To get in on this workshop, you can complete the registration form below and use this easy PayPal link for payment. I’ll  see you June 13!

Modern Living Requires A Spiritual Reset

Have you ever needed a break? I mean REALLY needed a break? I have a solution. It’s called subtraction.

In Ayurveda, one of key prescriptions to a healthy life including a healthy clear and flowing mind comes from prana or breath. Prana coordinates our senses and mind, allowing us to become aware, flexible,  adaptable, and growth-oriented. It is the subtle energy of data behind all mind-body functions and is the catalyst for manifestation and evolution.

My prescription for prana or life-force for you is this:

Think about where you are in life right now. What do you need to clear to make space for the good things? What can go? What can be subtracted from your life? Just a few simple questions to get you thinking.

Tomorrow I will send out the first Spring Detox email to get everyone prepared. If you are in the Healthy Habits course or if you’ve signed up on my website, you’re all set. But if you have not and if you want to learn more about how to subtract from your life, clear the path, and add more space for the good stuff of life, sign up here today.

We will meet via video conference April 8, 15, and 22. Week one we ease-in. Week two we dive deep. Week three we ease-out. And week four, April 29,  we will gather at RedBloom Yoga and practice Kitchen Sadhana ~ a practice of preparing and batching your kitchen to better nourish you and your family. Make your kitchen your hub.

This is the good stuff of life. Make space. Subtract. Prana!

For the Health of It, Alison