Google+ September 2015 - Yoga, Pilates & My Vegan Life
Social Media Moron to Maven – the journey so far, sixth month check in…

Social Media Moron to Maven – the journey so far, sixth month check in…

Just about 6 months ago, I began the journey to launch my website and become a social media sensation, sort of.

So here’s where I’m at:

Hot Stone Restorative Events are “back by popular demand”! When I read that in Jaya Yoga’s most recent newsletter, I was blown away. The next one is Sunday October 18, 2015. I’m so grateful for the opportunity to offer this lovely experience. For more info, or to grab one of the few spots left, click here. http://jayayoga.ca/event/hot-stone-restorative-yoga-with-heather/

Be a Garlic Superhero!

Be a Garlic Superhero!

On any given weekend in Toronto, you can find a festival to celebrate just about anything. So last weekend, my daughter and I went to Toronto’s Garlic Festival. And, as you can see, it’s a pretty busy place! So what do you do at a garlic festival? Besides lots of awesome Ontario farmers, there were tons of other cool garlicky things to buy. We stocked up on garlic kimchee and garlic sauerkraut, and we feasted on garlic corn tortillas, from Chocosol Traders.

Working on that pain in the butt at the office!

Working on that pain in the butt at the office!

It’s been a while since I posted anything, September is such a crazy, busy month! And it seems like everyone is feeling the stress everywhere! But based on the requests I get in the office for better chairs, foot rests, and even standing desks, it seems that for my co-workers, they are feeling it in the low back!

Vegan Carrot Loaf with Tofutti Icing

Vegan Carrot Loaf with Tofutti Icing

PrintVegan Carrot Loaf with Tofutti Icing Ingredients1 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda Pinch salt 2 teaspoons cinnamon ½ teaspoon nutmeg 1/3 cup applesauce ½ cup non-dairy milk 1 teaspoon vanilla ½ cup organic cane sugar ¼ canola oil 3 carrots, peeled and grated (about a cup) Icing 2 tablespoons Tofutti or other vegan cream cheese - softened 1 cup organic icing sugar, or more if you want stiffer icing ½ teaspoon vanilla extractInstructionsPreheat oven to 350 degrees. Grease a medium sized loaf pan. In a large bowl, mix all dry ingredients: flour, baking powder, baking soda, salt and spices. In another bowl, mix the applesauce, non-dairy milk, vanilla, sugar and oil, and whisk until smooth. Combine wet ingredients with dry. Add grated carrots and mix until blended. Pour into loaf pan and bake until tests dry, about 45 minutes. For icing, whip vegan cream cheese, icing sugar and vanilla until smooth. Cool loaf thoroughly before icing.Another tradition at Rosh Hashonah is honey cake, which as a vegan, I no longer eat. This carrot loaf has a similar spice palate, but has the added benefits of carrots, and the creamy vegan cream cheese icing is a great compliment.Schema/Recipe SEO Data Markup by Zip Recipes...
Vegan Carrot Maple Tzimmes

Vegan Carrot Maple Tzimmes

PrintVegan Carrot Maple Tzimmes Yield: 6 servings Ingredients6 large carrots, peeled and sliced thin 3 cups boiling water 1/3 cup maple syrup 2 tablespoons vegan butter, meltedInstructionsPreheat oven to 375 degrees. Slice carrots into small circles (I used a food processor). Place the carrots in the boiling water and cook until tender. Drain off the water, except for ½ cup. Place the carrots in an oven proof serving dish. Mix the cooking liquid, melted buttery spread and maple syrup and pour over the carrots. Bake for about 30 minutes. Tzimmes is a traditional side dish that is served on Jewish holidays. It is always made with carrots, sometimes mixed with sweet potatoes or dried fruits. On Rosh Hashonah, the Jewish New Year, it is customary to eat sweet things like apples and challah that are often in honey, and before becoming vegan, I made my tzimmes with honey. This year, I’m making a uniquely Canadian version, sweetened with maple syrup.Schema/Recipe SEO Data Markup by Zip Recipes...