A few weeks ago, a article in the New York Times titled When Chocolate and Chakras Collied infiltrated the internet.  Food is always a big issue when it comes to yoga, it’s one thing that no one can seem to agree on. What should we eat, when should we eat, does it all even matter?

This particular article put a new spin on the whole yoga/food debate. Should yoga and food be combined? Is the mat a place to share a meal or is it just a sweaty piece of equipment, a tool of the trade? Can sharing a meal after a yoga class be a sensual experience? Should it be? These were all questions raised by the article and discussed amongst the yoga community.

Yoga and food can most definitely be mixed, in my opinion. Both food and yoga are nourishing physically and spiritually. Food that is prepared in a mindful, compassionate, and loving way fills a person with compassionate, loving energy. After all, food is energy, both physically in the form of fuel for our bodies, but also energetically in the form of Prana. Food is also a way of community building. Community is an important means of support for our spiritual growth. Growing is hard and it’s best done with the support and guidance of others.

I don’t really think there’s much debate on whether food and yoga can be mixed. I think the real issue presented in this article is this, should food and yoga be mixed as a means to draw more people to yoga, and to essentially make money. As David Romanelli, founder of the “Yoga for Foodies” series puts it, “It’s a way of getting people in the door,” he said in an interview. “The world is a better place if people do yoga. And if they come because chocolate or wine is involved, I’m fine with it.” I don’t disagree that the World would indeed be a better place if more people did yoga, but I don’t believe that’s the motivation here. Bringing someone to yoga under false pretenses, doesn’t serve the yoga community as a whole. People will find yoga when they are ready, and they will find it for the right reasons, not because someone gave them a piece of chocolate cake and a glass of wine when they were finished. Indeed, Mr. Romanelli even admits in the article that he saw yoga as a business opportunity before a spiritual one. “The “yoga industry” now represents about $6 billion in annual spending by American consumers on classes, videos, mats and apparel like the $158 Apres Yoga jacket at the upscale chain Lululemon, according to Yoga Journal magazine”. Yoga is not an industry, you don’t need special apparel, special equipment, or any other material things to follow a yogic lifestyle. This article is just another commentary on the American bastardization of what yoga really is.

For some this Sunday means a battle between the best of the best.  This year that would be the battle between the Saints and the Colts. Football fans put on their, what are those things again, oh yeah jerseys and then make plans to get together with other football fan friends to watch the teams battle it out.

For me Superbowl means a battle too, but not of football teams…of commercials and food!!

Just like me, as the kick-off time is approaching near, many are collecting their favorites to enjoy during the game. French fries, buckets full of pop corns, juices, crackers, cheese dips – all must be included in the food menu to enjoy during the Super Bowl.  So gather up your favorite snacks sit back and enjoy!

This week Jason had massive surgery; we’ve been enjoying a lot of soup in order to make for a speedy recovery.  I found it only fitting to provide you with some yummy foodie Friday soup links this week. Happy Friday- and remember soup always makes you feel better! : )

1. Food o’del Mundo: White Bean Soup
2. Integral: What is a Food Citizen
3. Iowa Girl Eats: Italian Wedding Soup
4. Phoo-D: Chipolte Chicken Tortilla Soup
5. Food. People. Want: Split Pea

Last night’s goal: African chicken- terrfying yes, but exciting to try something new.  West and East African cooking intrigues me, from Ethiopia and the Sudan down to Tanzania and Mozambique to the west sides, the Congo, Benin, Togo, Nigeria, Mali, Ghana, and  Senegal.

African cuisine has played a large influence both directly and indirectly among many countries throughout the world. The Mediterranean rim countries of Northern Africa have spread their influence with such foods as couscous and succulent lamb dishes. Curry and rice dishes that were brought to Africa long ago from India and Arabic countries were further spread to the Americas during colonial times.

Each country and region throughout Africa have distinct styles of cuisines that are largely based on long historical traditions. Fresh fruits and vegetables, lamb, goat, rice, root vegetables, chile peppers, and a huge amount of spices are quite common in most parts.

Last night, I decided to try a hand at hasa chicken with pearl couscous, scallion, and dates.  I paired the main course with a salad just becuase I think salad is so delicious.  The end result not perfection, but tasty none the less. : )

This week, I’ve been thinking a lot about breakfast.  Maybe it’s because I’ve been to brunch twice this week, or perhaps it was the YouTube video that my friend Erica sent me of Julia Child and her omelet hour. Whatever the case may be, I’ve been thinking about bacon, eggs, and warm brioche all week.  Seems only fitting to provide my readers with some fun foodie links I’ve stumbled across this week.

1. Bakin’ and Eggs: Overnight Baked French Toast French toast a personal weakness.
2. Walnuts and Wine: Brekkie ‘How do you feel about breakfast?’
3. Monkey See, Monkey Do: Baked Eggs with Thyme and Dill
4. A Cozy Kitchen: Gingerbread Pancakes Gingerbread and pancakes sounds like heaven
5. Annie’s Eats: Bacon, Egg, and Toast Cups
6. Stolen Moments Cooking: Blueberry Coffee Cake Perfect for cold winter mornings with a giant cup of Joe

Happy Friday, and enjoy your brunch making!

While staying at the Tides in Playa del Carmen, we infrequently ventured anywhere for lunch besides our hotel.

Located directly adjacent to our hotel was a small family run hotel and restaurant.  Their claim to fame, homemade pizzas from a wood burning oven.  After enjoying a week full of wonder Mexican, Mediterranean, and Mayan dishes, pizza sounded delicious and different.  Sylvia and Helmut greeted us and soon we were enjoying homemade margaritas and choosing pizza from a long list of options. As we munched on pizza, Helmut told us how to use the pizza oven and the importance of breaking the oven in prior to cooking. This knowledge was extremely helpful as we are getting ready to install our wood burning oven. Once we told Helmut about our oven, he gave us a wonderful recipe for homemade dough.

The experience at Coco’s was one to remember, we left feeling like we now have family in Mexico.

I’ve been using the grill a lot lately, and what better to pair a perfectly seasoned burger with homemade fries.  If I’m going to mindlessly consume golden brown, garlicky, crispy French Fries, it seems prudent to cook them in a way that won’t send my cholesterol sky-rocketing and double my fat cell count in one fell swoop. I have somewhat romantic notions about French Fries. Whether dipping  into the nectar of steamed mussels, nibbling on pommes frites alongside a juicy steak , or munching on British chips from a newspaper cone, fried potatoes have the potential to transport us to quaint bistros in distant lands.

Ingredients (recipe from Ina Garten):

1. 2 large baking Potatoes unpeeled
2. 2 tablespoons Olive Oil
3. ¾ teaspoon Kosher Salt
4. 1/3 teaspoon freshly ground black pepper
5. ½ teaspoon minced fresh Garlic
6. ½ teaspoon minced fresh Rosemary leaves

Method:

1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
3. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

My good friend Julie is always praising my cooking.  Luckily for her, I have yet to mess up dinner when she’s been over… Being from Montana, Julie usually requests steak for dinner, telling me to keep it light on the veggies (these Montana women know what they want).

Julie was coming over for dinner on Saturday…what was I going to make?  After scanning cook books and magazines for something unique, I settled on grilled lamb with a fig compote.  Since the lamb was rather complex, I decided to keep the rest of dinner fairly simple in order to make the lamb stand out on its own.  Grilling lamb with a simple combination of garlic, rosemary, and thyme provided just enough flavor.  Pairing fig compote with lamb brought out just the right combination and texture of flavors.

In addition to the lamb, I made a won-ton seafood soup for a first course.  The won-ton included crab, rock shrimp, lemon, garlic, scallion, and red pepper. The only mistake I made was my decision to use low sodium chicken stock in place of regular chicken stock.  Lesson learned is always taste while cooking.

The night was a huge success full of yummy tasting food, wine, and friends.  Not only has Julie become one of my closest friends, but she provides me with the inspiration I need in the kitchen.  Thanks, Julie!

Happy Friday all!  What a week!  Lot’s of exciting things going on both in and out of the kitchen. We got our Weber Grill this week with a direct gas line, I couldn’t be more excited.   Here’s some foodie Friday linky love for you all about grilling

1. My Adventures in Food: Grilled Scallops
2. White On Rice: Chicken Rosemary Skewer
3. Crabby Cook: Grilled Halibut Fajitas
4. The Dog’s Breakfast: Fall Grilling

Happy Friday!  This is too fun not to share!