DR. ELAINE GAVALAS

"Practice Gratitude With Yoga Awareness."

Read Dr. Elaine's article and get her Sacred Rice Salad recipe in Fit Yoga magazine HERE.

 

Watch Dr. Elaine's Stomach Lift for Toning and Digestion from YOGI IN THE KITCHEN>>

 

 

 

"This summer beat the heat with deliciously cooling yoga foods."

READ DR. ELAINE'S FIT YOGA MAGAZINE ARTICLE HERE!

 

THIS FRIDAY IS THE SUMMER SOLSTICE AND YOGA DAY!

Celebrate with Dr. Elaine’s Cool Yoga Foods and Yoga Sun Salutation Variations.


 Read More 

 

APRIL IS EARTH MONTH

GO ORGANIC & GMO FREE WITH DR. ELAINE'S YOGA DIET!

Unplug, Tune In and Thank Mother Earth!

HERE >>

It's Been a Long Winter!

Detox and Renew with Dr. Elaine's High Vibe Yoga Foods and Recipes!

 READ DR. ELAINE'S PILATES STYLE ARTICLE HERE>> 

 

"Enjoy the health benefits of prana-stimulating tea by adding them to your favorite foods."

READ DR. ELAINE'S FIT YOGA MAGAZINE ARTICLE HERE!

Kick off the Valentine's Day countdown with a batch of Dr. Elaine's yoga-inspired

chocolate dipped strawberries with rose petals for your sweetie.

 

Great news - modern science is confirming what the ancient indigenous peoples

knew all along - chocolate is good for you. Since the time of the ancient Mayan,

Olmec, and Aztec Indians who worshipped chocolate as food of the gods,

chocolate's been consumed for pleasure as well as its healing properties. Over the

centuries chocolate has been used as a remedy for conditions ranging from

indigestion to depression to heart problems, as well as an aphrodisiac.

 

Chocolate Studies

 Read More 

 

DR. ELAINE'S RECIPES FOR A YOGA DIET FEATURED IN MOTHER EARTH MAGAZINE!

"Whether you practice yoga or not, following a yoga diet helps you cultivate a magnificent body, mind and spirit."

MOTHER EARTH LIVING MAGAZINE HERE>>

"Balance holiday excess with the following yoga recipes.

Wishing you peace and love this holiday season!"

READ HERE

Delicata Stuffed With Wild Mushrooms & Herbs

 

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for  their immune-stimulating benefits ranging from fighting colds to thwarting cancer.  Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease. 

 

Serves 4

1 teaspoon olive oil

2 celery stalks

1 cup finely diced green beans

1 cup shiitake mushrooms

1/2 cup maitake or portobello mushrooms

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt.

1/2 teaspoon freshly ground black pepper

1/2 cup bulgur

1/2 cup finely minced parsley

1  teaspoon dried oregano

1 teaspoon paprika

3/4 cup vegetable stock

2 Delicata squash

1/2 cup water

 

1. Place bulgur in a medium saucepan.  Add 1 1/2 cups boiling water and soak for 1 hour.  Drain through a fine-mesh sieve.  Leave in sieve set over bowl to continue to drain.

2. Wipe the mushrooms with a damp paper towel to clean them.  Dry thoroughly, slice and set aside.  Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water.  Gently sauté celery, green beans and mushrooms on low heat for 4 to 5 minutes. While sautéing add lemon juice and season with salt and ground pepper. Continue to sauté for 5 minutes more, remove, and set aside in a large bowl.

3.  Add  bulgur, parsley, oregano, paprika and 1/4 cup vegetable stock to large bowl of sautéed vegetables.  Toss well.

4.  Split squash in half and scoop out seeds and membranes.  Place squash in shallow baking dish, mounding squash cavities with mushroom-bulgur mixture.  Add 1/2 cup vegetable stock and 1/2 cup of water. Cover with foil on roasting pan and bake 350 for approximately one hour or until squash is tender.

Giant Stuffed Roasted Turban Squash

Enjoy as a whole meal for a holiday feast.

 

Serves 2-3

 

1 turban squash, pumpkin, or other large squash (5 pounds)

Olive Oil Spray

1/2 cup parsley, chopped

1 cup apples, chopped

1 cup cooked quinoa

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 boneless, skinless organic chicken breast half (3 ounces), cubed

1 1/2 cups vegetable broth, warmed

 

1. Preheat the oven to 450.  Wash the squash and with a sharp knife, cut the "topknot" from the turban squash. If using a pumpkin, cut out the stem end in a circle about 4 inches in diameter. Reserve top. Carefully scoop out pulp and seeds.  Spray the cavity with olive oil. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a cookie sheet for 30 minutes.  Test doneness by piercing squash with the tip of a sharp knife - it should slide in easily. Remove from oven and let sit until cool enough to handle. Remove and save foil.

2. Meanwhile in a large bowl combine parsley, apples and cooked quinoa.  Season with salt, pepper and cinnamon.

3. Remove the squash from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. If necessary, scoop out some flesh to create a deeper cavity.  Place the chicken in the bottom of squash. Top with quinoa stuffing evenly over the chicken. (Leftover stuffing can be placed in a casserole dish and baked on the side.)  Ladle the broth into the squash, replace the lid, rewrap with the reserved foil and bake at 400 degrees for approximately 1 to 1 1/2 hours.  It is ready to serve when the inner flesh is cooked within 1/2 inch of its skin.  Check by removing the lid and piercing the pumpkin with a the tip of a sharp knife.

4.  If desired, garnish the turban squash with fresh greens, parsley and washed autumn leaves.

5.  To serve, dish out a helping of the stuffing, then dig into the sides for a serving of savory squash.

Antioxidant Soup In A Pumpkin

This slightly sweet soup provides a cornucopia of heart-healthy antioxidants, carotenoids and bioflavonoids. Served in a pumpkin or mini pumpkins, it makes a grand opening to a holiday meal.

 

Serves 6 

 

1 medium pumpkin or 6 mini pumpkins
2 1/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

 

1. Wash pumpkin, cut off top and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.

2. Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender.

 3. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches.

4. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.

 

 

During the holiday season, whip up some tasty, antioxidant-rich pumpkin and squash dishes.

 

While enjoying the fall harvest of pumpkins and squash, you're also protecting yourself against cancer and heart disease. More than 600 carotenoids have been identified as the pigments that give fruits and vegetables their vivid colors. The powerful carotenoid antioxidant beta carotene (a precursor to Vitamin A) gives pumpkins and squash their brilliant orange hue and may help prevent cancer and heart disease.

 

To benefit from these fall beauties, try the following recipes where pumpkins and squash are both a filling and a container, too. Happy Thanksgiving!

 

Antioxidant Soup In A Pumpkin

This slightly sweet soup is very low in fat and provides a cornucopia of heart-healthy antioxidants, beta carotenoids and bioflavonoids. Served in a pumpkin, it makes a grand opening to a holiday meal

 

Giant Stuffed Roasted Turban Squash

Quinoa is considered a complete protein and may be the world's most perfect grain, containing 50 percent more protein than other grains.  Enjoy as a whole meal for a harvest  feast.

 

Delicata Stuffed With Wild Mushrooms & Herbs

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for  their immune-stimulating benefits ranging from fighting colds to thwarting cancer.  Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease. 

 

 

EAT LIKE A YOGI WITH DR. ELAINE'S HIGH VIBE YOGA DIET!

Published in Fit Yoga Magazine

READ HERE...