This month's blog completes the exploration of the yamas, which we began in January. The fifth and final yama is non-greed. Greed shows up in surprising ways in our life (hint: it’s not all about money!) Read more here.
An occasional and new social media offering from Resilience for Life which you may see on our FB, Twitter and Instagram feeds is RFL Recommends. These are movies, books, documentaries, and articles of note. Look for the RFL Recommends banner on the image, as seen below.
RFL Recommends: Yoga for Healthy Aging. This new book by master yoga teachers Baxter Bell, MD and Nina Zolotow offers simple and science-based practices to support mind, body, and emotions. Ideal for the home practitioner looking to develop or deeper their yoga practice and an important addition to the library of every yoga therapist. Find it on Amazon.
Baked Everything Carrot Fries with Garlic Avocado Aioli
Thanks to Alisa Cowell for this month’s delicious and creative recipe. Who knew Trader Joe’s made a spice blend almost as good as a New York Bagel? Here carrots take center stage and are smothered in the Everything But the Bagel seasoning. The creamy avocado aioli is a heart-healthy dip. For more healthy recipes, check out Alisa’s website at: www.FoodToFeelGood.com
Ingredients:
2 tablespoons avocado oil + 1 teaspoon, divided
1 tablespoon ground flaxseed
6 large carrots
3 tablespoons Everything but the BagelSesame Seasoning Blend
1 bulb of garlic
1 tablespoon coconut milk
Juice of 1 lemon
1 avocado
1⁄4 teaspoon sea salt
Instructions:
1. Preheat the oven to 425°F. Combine 2 tablespoons of avocado oil and ground flaxseed in a small bowl, stir well, and set aside for at least 5 minutes.
2. Wash carrots and dry well. Cut carrots into even-sized sticks, then add to a bowl with the flaxseed and avocado oil mixture and toss to coat. Add the Everything Seasoning and toss until well coated.
3. Cut the top off the bulb of garlic and drizzle with remaining 1 teaspoon of avocado oil, rubbing it all over and inside. Cover with parchment paper and then wrap with tin foil.
4. Spread carrot fries evenly on a baking sheet, so they’re not touching. Place wrapped bulb of garlic on the side of the pan and bake for 12 minutes. Turn each carrot fry and bake for another 12-14 minutes, until they’re golden and toasted and the garlic feels soft. Turn off the oven but leave the fries inside to stay warm, while you make the aioli.
5. When the garlic is cool enough to touch, squeeze out the cloves, add to a blender with the coconut milk, avocado, lemon juice, and sea salt, and blend until creamy.
Serve the aioli with the carrot fries and enjoy!
Ready in 30 minutes
Yields 2-4 servings
A Lifelong Student...
I’m a firm believer in the concept of lifelong learning. It’s one of the reasons why I consistently seek new opportunities to learn and grow. As a National Board Certified Health and Wellness Coach (NBC-HWC), Certified Yoga Therapist (C-IAYT), Licensed HeartMath provider and an Ayurveda Health Educator, I specialize in virtual coaching for individuals and groups seeking optimal aging and well-being. Click here to learn more about coaching with me and upcoming programs.
