Author Archives: ebchr

Don’t like yoga? Try hot!

yoga toes blog

I have been sort of obsessed with hot yoga this past year and wanted to share this story as part of our goal to share mom life & fashion stories, recipes and wellness tips! 🙂

As snowstorms are raging around the country I’m reminded of my first hot yoga class a year ago. People had raved about hot yoga for years. “Try it, it’s amazing” they would say. But I was suspicious. I had tried yoga on several occasions without any apparent benefit. Still mind, relaxed body? Don’t think so. Was hot yoga going to be just another frustrating and non-relaxing yoga class, but hot? Sounded stifling.

I’m not a “yoga person”. From my limited past experience I had concluded that it simply wasn’t for me.. physically, emotionally, or mentally. I’m tall and notoriously inflexible. My mind is never still, always working to solve some problem, run through a to-do list, or daydreaming. But one gray evening, in the heart of the damp Seattle winter, I decided hot yoga sounded like just the warm hug I needed. Looking like a true Seattlelite, I set out with my yoga mat, towel and water bottle to give yoga another try.

I remember one of my first classes. “Your planks are looking good,” the instructor said as we were all starting to shake in our forward planks, legs and arms outstretched with palms and toes anchored to the floor. “Now in one swift movement like a panther, you’re going to leap and land in between your hands.” Panther!? I saw blurred flashes out of the corners of my eyes. Black clothed yogis jumped, effortlessly, silently, landing in position. I awkwardly ‘toe heeled’ my way up in a – let’s just say – less than pantherlike fashion. “We’re going to get ready for our headstands,” the instructor continued. Headstand!? I was certain the class description had said “all levels welcome”.

We had moved from the center of the room to the walls. In more fluid movements people were throwing their legs up in the air. “This can’t be happening, I cannot physically get in to a headstand,” I thought. The instructor came over to help. “Yay!” she cried when I was somehow in place and upside down, “you now have a new party trick,” she giggled joyfully and moved on to adjust someone else. “I don’t think I can get down,” I wanted to say, but I couldn’t get the words out.

There were many of those moments in yoga. Moments I thought belonged on Saturday Night Live. Awkward poses. People toppling over in Dancer or Bow Pulling pose. But no one got stuck. And only one class I tried included panther jumps and headstands. For the most part, the hot yoga classes had poses that everyone could easily do, but challenged you to find balance and core strength. And you worked so hard in that sweltering heat, you were forced to find some quiet and focus. I finally found my fit in the Hot Hatha style of yoga.

Here’s the thing about any type of hot yoga. It’s very uncomfortable. The only thing you can think of is “no more!” But then you say “yes I can”. And you do. And you survive. And the sweat drips. And you start to accept that the room is not getting any cooler, and you have about 59 minutes left of class. But here’s the other thing. You have to be uncomfortable first to get comfortable later. Just like life – it’s not comfortable, it’s full of discomfort. When you accept that, when you let go, when you say “OK, let’s get hot and do this thing,” the class gets a little easier and you can find peace in the moment.

In yoga you can find peace with turbulence and disruption. You realize you can work through it instead of fighting it.

Everyone was beautiful in yoga. The classes were always filled with a diverse set of people.. different shapes and sizes, people from different wakes of life. Men, women, old, young, big, small. There was a woman who had done an Ironman and just wanted to stay in shape. There was a young woman who could bend into shapes I didn’t think possible. There was a guy who was basically a human fountain. By the end of class, the pool around him was so large you had to walk in a circle to avoid slipping. Nevertheless, we were all there together with a common goal and on a yoga journey. There was always this great positive energy in the room and a sense of peace and calm.

Yoga makes you learn many things to counteract bad physical habits acquired while sitting at a desk. Tension in your shoulders, neck and back starts to dissipate. Emotionally, you realize that turbulence and disruption is not so challenging anymore. And as with any vigorous workout, your body releases endorphins and at some point, you start to feel really, really, really, really good.

So, if you ever thought yoga is just a bunch of stretches plus an attempt at meditating, try a hot yoga class! Some people can’t stand heat, but if you can, it helps with flexibility, the sweating is enormously cleansing, and standing on a floor with radiant heat feels amazing. Beyond that though, it’s an incredibly intense workout that combines core strength, balance, and endurance. And you will get to the end of class.

Finally, the best moment in yoga is at the end of class when you simply lie flat on your back with arms and legs relaxed.. endorphins unfurl through your body while you rest. You feel energized, restored and ready to reenter the world to take on the next challenge with an open mind. And as we awoke from a deeply relaxed state, wiped off the sweat and bundled up to go back out into the cold, dark night, I knew one thing. I would be back.

What’s your experience? Have you found yoga to be a fit for you?

dit-elle-Esther

Winter Greens Casserole Made Easy

I LOVE winter greens and if you’re wondering what winter greens are think chard (rainbow or swiss) or kale or those types of leafy greens. So I read this recipe that took sausage, onions, winter greens and sautĂ©ed it all.. and then you put it in a casserole dish and poured cream all over it and topped it with cheese. While that was super delicious, but WAY too rich and a few steps too many, I simplified the recipe with the option (of course! :)) of adding cream and cheese or not!

winter greens and sausage blog (2) winter greens and sausage blog (1)

Ingredients

  • 1 tablespoon butter, plus extra for dish
  • 2 shallots, sliced
  • 3 cloves garlic, minced
  • 1 pound bulk Italian sausage (or pre-cooked sausages like roasted red pepper turkey, feta and spinach, etc.. there’s a great selection out there and if you get something pre-cooked you are also saving some cooking time)
  • 3 pounds braising greens (kale, mustard, chard, collard, etc.), tough stems removed and leaves, cut into small pieces
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • Red chili flakes (optional)
  • Salt and pepper, to taste

Additional optional steps for Baked Casserole version

  • 1/2 cup chicken stock (optional, see below)
  • 1 cup heavy cream (optional, see below)
  • 1 cup grated Gruyere cheese (I used Parmesan)

Preparation

  • In a skillet, melt butter and add shallots and garlic and cook for a few minutes until fragrant but not starting to brown
  • Stir in sausage and cook, breaking into small pieces, until cooked through, about 10 minutes. Drain off fat, if desired.
  • Add braising greens, in batches, stirring until cooked down. When all greens have been added, cook and stir for 5 minutes; season with nutmeg, salt and pepper and red chili flakes.
  • This is where I stop and serve with freshly grated Parmesan! Voila! Finished!
  • But if you want to get fancy, add chicken stock and cook 5 additional minutes. Transfer greens to the prepared dish. Drizzle with cream and sprinkle with cheese. Bake until cream is bubbling and cheese is golden, 20 to 30 minutes.

 

Thanks PCC Natural Markets for this one!

dit-elle-Esther

 

Pulled Pork and Coleslaw Sliders

So I’ve made various pulled pork crock pot recipes in the past, and while those are more of the BBQ saucy style, I wanted something to use to make sliders.. with coleslaw and fresh rolls! This is a GREAT recipe just for that! Make your coleslaw the night before, set the pulled pork ingredients in the crockpot in the morning and let it do all the work! Easy dinner! And excellent for leftovers.

pork shoulder slider blog

Ingredients

  • 3 tablespoons paprika
  • 1 tablespoons salt
  • 2 teaspoons black pepper
  • œ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • œ teaspoon dried thyme
  • œ cup honey
  • ÂŒ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 onion, peeled and cut in half
  • 3 to 3 œ pounds pork shoulder, cut in half

Instructions

  • In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
  • Pour in the honey, vinegar, and olive oil and stir to form a paste.
  • Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
  • Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
  • Serve warm with coleslaw and rolls.
  • Ps. Minus the rolls, this is a great paleo dish! 🙂 Serve with some optional avocado on the side (because avocado goes with almost everything!).

Thank you 100 Days of Real Food!

dit-elle-Esther

Classic Creamy Coleslaw

If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!

This is a fantastic side to pulled pork which I will publish a recipe for later this week!

creamy coleslaw blog (2) creamy coleslaw blog (1)

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)
  • 1 green pepper, shredded or finely diced (optional)
  • Small bunch of green onions, sliced, for garnish (optional)
  • Parsley, for garnish (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Thank you Martha Stewart!

dit-elle-Esther

Pomegranate

Pomegranates.. what a sweet and juicy and beautiful fruit. Each seed is like a small sparkling ruby. Pomegranates are supposed to be a super food (remember the pomegranate juice craze?), but we think they are just delicious as is and love adding them to all sorts of recipes when the fruit is available.. usually winter season. I add the seeds to drinks (see my New Years Pomegranate Champagne Cocktail here), salads, yogurt, as garnish to oatmeal or cereal for the kids, in fruit salad, or just.. plain!

When I was in Barcelona a few months ago, a restaurant I visited one day served pomegranate seeds in a small oval bowl for dessert. I also learned from a friend that in Persia they sprinkle a little salt on the seeds before eating.. sound a little odd? Try it! Delicious!

pomagranate blog (2) pomagranate blog (1)

dit-elle-Esther

Apple, Whipped Cream and Cinnamon Almond Parfait

This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..

The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!

norwegian apple trifle blog (4) norwegian apple trifle blog (3) norwegian apple trifle blog (2) norwegian apple trifle blog (1)

Ingredients

  • Apple sauce, unsweetened)
  • Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
  • 1/2 cup almond meal
  • 1 Tbsp butter
  • 1 Tbsp sugar
  • 1-tsps cinnamon

Directions

  • In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
  • In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
  • Serve immediately.
  • Enjoy!

dit-elle-Esther

Marzipan Cookies

Marzipan Cookies are awesome because they are slightly less rich than pure marzipan, use only three ingredients, and are chewy and delicious!

marzipan cookies (3) marzipan cookies (2) marzipan cookies (1)

Ingredients

  • 1 1/3 – 1 1/2 cups almond meal
  • 2/3 cup powdered sugar
  • 3 egg whites
  • whole raw almonds (optional)

Directions

  • In food processor mix almond meal and sugar
  • Add egg whites until a stiff dough forms
  • Remove from food processor and knead with a little almond meal as needed so that a workable dough forms
  • Shape 1″ diameter balls and press down on cookie sheet with an almond in the middle if desired
  • Bake at 350 for ~12 minutes or until edges just start to turn golden
  • These store very well in an airtight container in freezer for a few weeks!

dit-elle-Esther

Marzipan Chocolate Miniature Sandwiches

I grew up making marzipan, but just last year discovered the secret ingredient to marzipan perfection.. rose water! See the recipe here. This year I made tiny Marzipan “sandwiches” for a holiday party. You roll a bit of marzipan into a ball and press two discs of chocolate to make the sandwich. I found dark chocolate ‘discs’ at the local gourmet foods grocery store, but chocolate coins could work well too! Because the marzipan is quite sweet, the less sweet dark chocolate is a nice complement!

I made these for Christmas, but marzipan is popular year round in Scandinavia and Germany (especially again around Easter).

marzipan chocolate sandwich blog (4) marzipan chocolate sandwich blog (3) marzipan chocolate sandwich blog (2) marzipan chocolate sandwich blog (1)

Ingredients

  • One batch of Marzipan (you can also find this pre-made at some grocery stores.. look for almond paste if not marzipan)
  • Chocolate ‘discs’ (dark chocolate, should be around 1″ in diameter)

Directions

  • Roll a bit of marzipan into a ball (the size of a large marble) and press two discs of chocolate to make the sandwich.
  • Store in an air tight container and refrigerated for a week or more, or frozen for a month or so!

Super Mom Tip: Marzipan has the consistency of play dough and is a lot of fun for (older) kids to roll into various shapes and cut out with small cookie cutters, or decorate with chocolate chips!

Enjoy!

dit-elle-Esther

Rosemary Almonds

Earlier this week I published Spicy Maple Glazed Nuts. Enjoy the more savory notes of the rosemary almonds, below!

rosemary almonds blog (2) rosemary almonds blog (1)

Ingredients

  • 1 1/2 cups raw almonds
  • 1 tsp maple syrup
  • 1 Tbsp finely chopped rosemary
  • 1/4 tsp sea salt

Directions

  • Heat oven to 350*
  • In a bowl, combine almonds, syrup, rosemary and salt
  • Transfer to a baking sheet and bake until toasted and golden brown, about 10 minutes

dit-elle-Esther

Spicy Maple Glazed Nuts

Nothing fills the house with the comforting warmth of holiday cheer like toasted nuts.

I made a bunch of new dishes over the Christmas holiday that I will post here in the next few weeks. Related posts include Rosemary Almonds and Spiced Honey Almonds!

These Spicy Maple Glazed Nuts are wonderfully delicious – sweet, salty and a little spicy! A great holiday treat, but really.. who doesn’t like glazed nuts any time a year? Great for gifts, taking to parties, as an appetizer with cheese, meat and fresh fruit perhaps, or a simple dessert!

spicy candied nuts blog (2) spicy candied nuts blog (1)

Ingredients

  • 1/4 cup unsalted butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper (I used 1 tsp cayenne and it was perfectly spicy.. for my taste, but keep in mind a little goes a long way. If you are sensitive to spice, just omit this ingredient!)
  • 4 cups shelled nuts (walnuts, almonds, pistachios, pecans)
  • 3 tablespoons turbinado or muscovado sugar

Directions

  • Preheat oven to 250° F. Line a baking sheet with parchment paper
  • In a large saucepan combine butter, syrup, water, salt, cinnamon and chili powder. Bring to a boil, whisking constantly. Remove from heat, then mix in nuts and stir to coat evenly.
  • Spread nuts in a single layer on the baking sheet. Sprinkle with turbinado sugar. Bake 30 to 45 minutes, stirring every 15 minutes (I forgot this part and the nuts were fine!).
  • Spread on waxed or parchment paper to cool.
  • Store in an airtight container in the fridge for up to 2 weeks.

Thanks PCC Natural Markets!

dit-elle-Esther