October 04th, 2019

Welcome to NYS' first Blog post!  We are excited to share with you our knowledge, life experience, our ups and downs, and of course all our local community happenings!  

All of us here at NYS feel honored to be part of this amazing community, your journey, and truly appreciate your positive energy as we build a stronger, more connected community together.

As we move away from the heat of summer...wait, did summer even happen in R.I. this year?...I guess we were having too much fun to notice or it was way too short as alway...oh well,...now that autumn has arrived things are beginning settling down a bit.  We'll be sharing ways to stay connected as we recognize when the weather starts to shift into the cooler months, hibernation sets in.   YIKES!  We are not BEARS...let's stay connected this winter!!!  Books Clubs, Adventures to the Snow, Walking Trails, Snow Shoeing, Movie Nights at NYS,,..etc!  

Start share  your thoughts, suggestions, and dreams with us...we want to know what inspires your heart and mind! 

In closing, I thought I'd leave you with this beautiful poem written by
Christina D. Larson

PROMISE YOURSELF
To be so strong that nothing can disturb your peace of mind.
To talk health, happiness, and prosperity to every person you meet.

To make all your friends feel that there is something in them.
To look at the sunny side of everything and make your optimism come true.

To think only the best, to work only for the best, and to expect only the best.
To be just as enthusiastic about the success of others as you are about your own.

To forget the mistakes of the past and press on to the greater achievements of the future.
To wear a cheerful countenance at all times and give every living creature you meet a smile.

To give much time to the improvements of yourself that you have not time to criticize others.
To be too large for worry, too noble for anger, too strong for fear, and too happy to permit the presence of trouble.

To think well of yourself and to proclaim this fact to the world, not in loud words but great deeds.
To live in faith that the whole world is on your side so long as you are true to the best that is in you.

Great words to live by - we think so!  Have a beautiful day, week, month ahead Yogis!

Namaste - The light within our hearts, honor the light within your heart!
NYS Family

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October 19, 2019
Dairy-Free, Flourless Banana-Oat Chocolate Chip Muffins 

Dairy-Free, Flourless Banana-Oat Chocolate Chip Muffins
....made with love 
Prep Time 10mins
Cook Time 15mins
Servings 12 muffins
Calories 149 

Ingredients
3 ripe bananas (medium)
2 cups gluten free old fashion oats (not quick oats)
2 eggs (medium)
1/4 almond mild
1/4 honey or maple syrup
1 tsp vanilla
1 tsp baking soda
1/3 cup dairy free choc. chips (mini chips work the greatest in this recipe)

Instructions

• Preheat oven to 350 degrees F.  Spray muffins pan with coconut oil spray.
• Mash bananas, then add all above ingredients and stir adding choc. chips at the very end to coat with batter.
• Divide the batter evenly between 12 muffin cups.
• Bake for 15-17 minutes, until a tester inserted in the center of the muffin comes out clean. Let cool in the muffin pan for 10mins and then carefully transfer to a wire rack to finish cooling.
• The absolute best part, share with your family and friends over a hot cup of tea or coffee.

PS
Muffins freeze well.  Freeze in a freezer bag for up to 3 months...except, this probably won't happen, they are just too yummy!

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October 20, 2019
Everything Pumpkin 

Dairy-Free, Flourless Morning Pumpkin Cups
....made with love 
Prep Time 10mins
Cook Time 15mins
Servings 12 muffins

Ingredients
1 cup canned pumpkin
1 cup of Almond Milk
2 Flax eggs (ground flax seed & water to set for 5 mins)or you can use real eggs if you choose =)
2 tbs plain applesauce
1 tbs honey
1/4 cup of pure maple syrup
1/4 tsp of table salt
​2 tsps of pumpkin pie spice
2 cups of Gluten Free (or not) Old Fashioned oats...do not use Quick Oats
Just a sprinkle of extra dark chocolate to top each muffin.  I ground an extra dark chocolate bar into chocolate dust.  Yummy!

Instructions

• Preheat oven to 400 degrees F.  Spray muffins pan with coconut oil spray.
• Add all above ingredients and stir adding chocolate "dust" at the very end to top each muffin cup.
• Divide the batter evenly between 12 muffin cups.
• Bake for 15 minutes, (do not over bake - the muffins will appear wet at first).   Let cool in the muffin pan for 10 whole minutes, this is a must do, =) and then carefully transfer to a wire rack to finish cooling.
• The absolute best part, share with your family and friends over a hot cup of tea or coffee.

PS
Muffins freeze well.  Freeze in a freezer bag for up to 3 months or share with your family and friends.  Love Grows Love...Enjoy you day!

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October 21, 2019
Plant-based Stuffed Peppers 

Prep Time 20 mins
Cook Time 20 mins
Servings 5  5 whole peppers = 10 halves

Ingredients
1 cup dry quinoa 
5 Peppers...any color yellow, green, red or all the colors
1 Sweet Onion
2 Tbs. of EVOO
2 Carrots
1 Cup of Frozen Sweet Peas
1 Cup of White Mushrooms
1/4 Cup of Vegetable Stock or Water
2 to 3 Cups of Baby Spinach
1/4 tsp of roasted garlic spice, we use Penzeys brand
Salt & Pepper to taste
Cooking Spray 
Optional: Package of Nut Cheese (any kind)

Instructions
1. Preheat oven to 350 degrees F.  
2. Cut Peppers in half and de-seed
3. Par-boil Bell Peppers/ Set aside in spayed 13x9 dish
4. Cook quinoa as directed / cook 1 cup to 1.5 cups of water in a rice cooker...get a rice cooker, they rock and you don't have to fuss over watching the quinoa cook!
5. Thinly slice onion and chop carrots and mushrooms
6. Heat 2 Tbs of EVOO to heavy stock pan on stovetop, once EVOO is heated, lower heat to med-low and add sliced onion to the pan.  *Do not stir onion continuously, allow onion slices to caramelize only stirring when necessary...this take about 10-20 mins.  All yummy things take time =) Totally worth the wait!
7. Once onions are finished, turn heat to low, add spinach,  sauté  untiled wilted.
8. Lower heat to low or simmer and add the following ingredients: frozen sweet peas, chopped carrots, mushrooms, and add vegetable stock or water and toss.  Turn stovetop off.  Proceed to stuff your peppers!
9. Spray pan with coconut oil spray. 
10. Place peppers onto pan, skin side down
11. Scoop 1/2 cup of quinoa & veggie mixture into par-boiled peppers
12. Top each pepper with nut cheese, if you wish.
13. Bake in pre-heated oven for 15-20 minutes.
14. Let sit for 5 minutes after taking the peppers out of the oven before serving.
15. Put your phones to sleep and have a beautiful conversation with your family.  Enjoy <3 
Peace from our home to yours - Love Grows Love!  

 

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November 14, 2019
Chakra Soup  for Muladhara "Root Chakra"
Thai Red Curry Coconut Squash Soup
Prep Time 15 mins
Cook Time 30 mins
Servings 4 

Ingredients
2 tbsp coconut oil or olive oil
1 medium yellow onion or fennel bulb, chopped
4-6 garlic cloves, minced (we love garlic so I use 6 cloves)
2 tbsp vegan Thai red curry paste
​2 tsp round coriander
1 tsp ground cumin
1/4 tsp sea salt
1/4 red crushed pepper
2 lbs butternut squash, peeled, seeded and cut into 1/2 inch pieces (I roast the squash at 400 degrees for 30 mins than add to soup as directed below)
1 quart vegetable broth
1/2 cup  large, unsweetened coconut flakes, to garnish
1 tbsp fresh lime juice
1/2 cup full-fat coconut milk, to server (*optional)
1/3 fresh cilantro, chopped, to garnish (*optional)

Instructions
1. Preheat oven to 400 degrees F.
 (if you want to roast the squash....it's worth it, so yummy)
2. In a large Dutch oven or put heat oil over medium heat.  
3. Add onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes.  Stir to combine, and cook until onion is translucent, 5 mins.
4. Add butternut squash, and cook for 1 minute.  Add broth, and bring to a boil.  Reduce heat, and simmer until squash is soft, 15-20 mins. *ONLY 5 MINUTES if SQUASH is ROASTED
5. While soup is cooking, toast coconut flakes in a medium skillet over medium-low heat, stirring frequently, until golden brown around the edges.  Remove from heat.
6. Once squash is soft, remove soup from heat, and let cool slightly.  Working in batcher, transfer soup mixture to a blender and blend until smooth, or use an immersion blender.  
​7. Return pureed soup to the pit and repeat until soup is completely blended.
8. Stir in juice in the blended soup.  
9. Serve drizzled with coconut milk and sprinkled with toasted coconut flakes and fresh cilantro.
10.  Add homemade croutons and enjoy. =)
Peace from our home to yours - Love Grows Love!  ​