24Hour Fitness

Come join me at 24Hour Fitness Santa Cruz, on Monday 4/23/12, for an all-level yoga class. Also, on these two Saturdays, 04/28/2012 and on 5/5/12, I will be teaching a one hour Pilates class starting at 10am.

Teaching at 24Hour Fitness, Santa Cruz

Come join me in Santa Cruz at 24Hour Fitness every Wednesdays when I teach Muscle Blast from 9:15am to 10:15am. Also, every Sundays, I teach Yoga from 11am to noon.

Sugar Cookies

My daughter & I really enjoyed them.

Ingredients:

2/3 cup shortening
3/4 cup sugar
1 tsp. vanilla extract
1 tbsp. soy flour
1 tbsp. water
4 tsp. Soy Milk or Rice Milk
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Directions:

Mix shortening, sugar and vanilla extract together, add the soy flour, water and soy milk, mix well and set aside.

In a separate mixing bowl blend the flour, baking powder and salt.

Add the mixtures together, kneed until you have a dough substance. Divide dough in half. Cover and chill it for an hour.

Preheat oven to 375°F

Place half of the chilled dough on a lightly floured surface and roll to 1/8 inch thickness. Cut into shapes with cookie cutters. Repeat with the other half of the chilled cookie dough.

Place the cut cookies on a greased cookie sheet. Bake for 10 minutes, then gently remove the cookies from the cookie sheet with a spatula and place them on a rack to finish cooling.

Enjoy

Simple Chocolate Moose

Ingredients:

14 oz Firm Tofu
2 tbsp. cocoa powder
1 cup sugar
1/4 cup vanilla soy milk
1 tsp. vanilla

Directions:

In a blender puree all ingredients. Pour into individual dessert bowls and chill. Top with some type of berries and serve.

Simple and delicious.













You can also try this simple chocolate moose recipe.

Ingredients:

14 oz silken Tofu
2 tbsp. cocoa powder
1 cup sugar
1 tsp. vanilla

Directions:

In a blender puree all ingredients. Pour into individual dessert bowls and chill. Top with some type of berries and serve.

Curry Zucchini Soup

You can serve this soup warm or cold.

Ingredients:

3 medium sized zucchinis (sliced or chopped)
3 potatoes (sliced or chopped)
1 tbsp. olive oil
1 chopped onion
2 garlic cloves (minced)
1 tbsp. curry powder
1 tbsp. salt
1 tsp. pepper
1/4 tsp. ginger

Directions:

Heat the olive oil in a large saucepan over medium heat, add the onion, salt and pepper. Stirring occasionally, until the onion is soft. Add the garlic, curry powder and ginger, stirring constantly until fragrant. Add 4 cups of water, the zucchinis and potatoes. Bring it to a boil. Once the zucchinis and potatoes are tender, transfer in batches to a blender. Puree and serve.

Tastes even better the next day.

Chapatis and Bread

More zine recipes