• Have More Energy

• Lose Weight

• Slow Down Aging

• Feel More Focused

• Have Clearer Skin
& Eyes

• Improve Digestion

• Stop Cravings

• Get Relief
From Allergies

• Get Relief
From Joint Pain

• Feel Better Overall



We want to support you most vibrant health! To that end we'll be sharing healthy recipes here on our website. If you have a recipe you'd like to share, please contact us!

Bon appetite!

Yoga Cookies

(Chant or sing while you make these and pour in lots of love – the special ingredient that makes yoga cookies so yummy)!

1 cup whole wheat or regular flour
2 cups oats
1/3 cup sweetener of your choice (Florida Crystals, Brown Sugar, etc.). If you choose a liquid sweetener like Agave, use only 1/4 cup.
1 egg (or egg substitute)
1/3 cup of high quality vegetable oil (like Canola Oil)
1/2 cup of unsweetened applesauce
1 cup of milk (almond milk or soy milk are great dairy-free options)
3/4 cup dried fruit of your choice (cranberries, cherries or raisins)

3/4 cup of nuts of your choice (almonds, walnuts or pecans)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt

Wonderful Options:

  • Add flax seeds, raw coconut or chocolate chips as desired
  • For a Vegan version forego the egg, and add 2 Tablespoons of oil or half of a mashed banana for extra moisture.
  • Use gluten-free baking mix instead of the wheat flour
  • If you choose to use a liquid sweetened like Agave or Maple Syrup, you may need to add 1/4 cup more flour or oats so the batter consistency is sticky.

Preheat oven to 375° F. Mix dry ingredients in a large mixing bowl. In a separate bowl, mix egg, oil, applesauce and milk. Stir the wet ingredients into the dry mixture and mix well. Batter should be sticky and moist. Let the batter sit 10 minutes (the oats will start to soak up some of the moisture). Drop flattened teaspoons of batter (about 2" round) on greased cookie sheet and bake for 13-15 minutes. Cool on wire rack.

Recipe make about 20-25 two-inch round cookies.
A yummy, healthy treat!

Broiled Salmon on Greens

4 teaspoons apple cider vinegar (no other kind of vinegar allowed)
1 clove garlic, minced
1/4 green onion, chopped
1/4 cup cup flaxseed oil
1 cup diced tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander (or extra parsley)
1 pound Salmon filets
4 cups chopped salad greens

In bowl, whisk together vinegar, garlic, onion; whisk in flaxseed oil. Add tomatoes, parsley and coriander; cover and put in fridge.

Arrange fish on baking sheet or broiler pan. Broil for about 5-8 minutes or until fish flakes easily when tested with fork. Arrange on lettuce-line plates; spoon vinaigrette over top. Makes 4 servings.

SuperPower Vegan Smoothie

2-3 cups almond milk, rice milk or soy milk
1 ripe banana
1/2 cup fresh or frozen berries (blueberries, strawberries or raspberries)
2 Tbs Super Green powder (from the health food store) or add a few leaves of uncooked spinach, kale, parsley, etc. for a green kick!
Dash (or more) of Cinnamon

Pour your milk of choice into a blender, add cut-up banana and berries and blend until smooth. Add green powder and cinnamon. Blend it all well and drink up!

Options: Add protein powder or a bit of silken tofu for extra protein, if you want this a little sweeter, try a 1/2 Tsp of Agave or honey, and if you want a more fruity version of this smoothie replace the milk with your favorite juice (apple cider, orange, etc.)

Easy Vegetarian Spinach Chili

1 onion, chopped
3 cloves of garlic, chopped
1-2 cups of shredded carrots
1 can red kidney beans or black beans
3-4 cans whole peeled tomatoes
Fresh spinach

Saute onions, garlic and shredded carrots in a little olive oil. Add some spices from either a chili packet or your own (try cumin, garlic, chili powder).

Once veggies are soft add 3-4 cans of whole peeled tomatoes (smoosh them down if you can). Add a can of red kidney beans or black beans or even a combination. Just let it simmer for about 1/2 hour to an hour until beans are cooked. Season to taste with spices. Add fresh spinach just before serving.

Options: consider adding corn, cilantro, shallots, chives, black pepper, etc. to customize the flavor of your chili!

Kichari is a simple, easily digested stew that can prepare the body for cleansing. It is also suitable for coming off of a cleanse or any time you want a nutritious, easy to make meal. Here is one type of Kichari:

1 part brown basmati rice, soaked for at least 1/2 hour and drained
1 part split mung beans, soaked in water for at least 1 hour and drained
1 part veggies (green beans, carrots, spinach, etc.)
6 parts water
Cumin or Coriander seeds
1 medium onion
Fresh ginger, garlic, black pepper and bayleaf

Heat ghee (clarified butter) or olive oil in a pan over moderate heat. Add cumin or coriander seeds. Then add 1 medium onion, finely chopped, chopped ginger and garlic and saute until golden brown. Stir in 1 teaspoon of turmeric powder, 1/4 tsp. of black pepper powder, and 1 bay leaf. Add mung beans, water, vegetables, and rice.

Cook for about an hour. When the beans are completely soft, add a pinch of sea salt. Serve this dish with ghee and chopped fresh coriander leaves.

Ghee (Clarified Butter)
You can often find Ghee in the health food store, or you can make it yourself: Ghee is made by placing unsalted butter in a pan and letting it melt and simmer on very low heat. The butter may look cloudy and there may be foam at the top. In the first five minutes, stir the butter occasionally. Leave the butter to continue simmering for another 15 minutes. You will see the particles sink to the bottom of the pan and foam will settle at the top. As soon as the sediment at the bottom starts to brown, remove the pan from the heat. Skim off and discard the foam. Strain the liquid through a fine sieve or muslin into a glass jar.

Kale with Chick Peas

2 cups young fresh kale, stemmed, ribbed and cut into thin strips
1/2 cup cooked chick peas (garbanzos)
1/4 tsp cumin seed
1/8 tsp turmeric
1/2 tbsp of olive oil
1/4 tsp fresh lemon juice
1 tsp chopped parsley
pinch of sea salt

Steam the kale for 10-12 minutes. Heat the oil in a pan, add the whole cumin and stir briefly to release aroma. Add the kale, turmeric and pinch of sea salt, and sauté for 2-3 minutes. Add chick peas and lemon juice and mix well. Garnish with parsley and serve with quinoa
(Serves 1)

Granny Smith, Fennel and Lemon Salad


2 large Granny Smith apples, peeled, cored and cut into thin strips
2 fennel bulbs, cored and cut into thin strips
2 romaine hearts, cored and sliced in 1 inch strips
1/4 cup pecans, toasted
2 Tbsp apple cider vinegar (this vinegar is allowed :)
1 lemon, zested and juiced
1 tsp raw honey
2 Tbsp to 1/4 cup olive oil

In a small bowl, whisk together vinegar, lemon zest, lemon juice and honey. Slowly drizzle in oil in a steady stream, whisking constantly until fully incorporated and slightly thickened. Taste and adjust flavors. Add apples, fennel and lettuce and toss with dressing. Garnish with pecans.

Spaghetti Squash & Turkey Meatballs

1 medium spaghetti squash
1 16-ounce can Muir Glen Tomato Puree
1 teaspoon ground fennel
1/4 teaspoon Stevia Plus
2 garlic cloves, crushed
1 pound lean ground turkey
1/2 onion, chopped

Preheat oven to 350° F. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and bake for 30 minutes. When spaghetti squash is cooked, use a fork to remove the flesh that forms spaghetti-like strands. While the squash is cooking, mix turkey an onion together in a skillet. Cook over medium heat and until done. While the meat is cooking, put the tomato puree, fennel, Stevia Plus, and garlic in a 2-quart saucepan. Simmer over medium heat for 20 minutes. When the meat is cooked, add it to the sauce. Toss the spaghetti strands with the sauce and serve.


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