On behalf of Berklee LiveWell, congratulations on surviving finals and completing yet another semester. Have a safe and restful holiday break, and we'll see you back in January!
Wednesday, December 26, 2012
Friday, December 14, 2012
Yoga Cookies
If you haven't been able to make it to our yoga and meditation sessions, then at least give yourself a small break at home to make these energizing Yoga Cookies by Chef Chloe Coscarelli.
Chef Chloe is one of Food Network's winners of the hit reality show Cupcake Wars -- the first time a vegan chef captured the top prize!
Her cookbook, Chloe's Kitchen, has won over the hearts of many, both vegan and non-vegans alike.
Read more about Chloe at chefchloe.com .
Enjoy!
These healthful agave-sweetened cookies are my favorite after-yoga snack. They are loaded with oats, coconut, raisins, walnuts, and chocolate, making them perfect for a boost of energy. I don't know what it is about downward-facing dog that gives me a sweet tooth! Namaste.
Make-Ahead Tip
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
1 1/2 cups all-purpose flour, or whole-wheat pastry flour
1teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup agave or maple syrup
1 tablespoon pure vanilla extract
1 1/2 cups rolled oats
1/2 cup sweetened or unsweetened shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (dairy-free)
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or Silpat.
In a large bowl, whisk together flour, cinnamon, and salt. In a separate bowl, whisk oil, agave, and vanilla. Add the wet mixture to the dry mixture and whisk until combined. Using a large spoon or spatula, fold in the oats, coconut, raisins, walnuts, and chocolate chips. Scoop about 1 1/2 teaspoons of cookie dough onto the prepared baking sheet and flatten the dough with the palm of your hand. Bake for 12 to 14 minutes until the edges of the cookies are golden.
Chef Chloe is one of Food Network's winners of the hit reality show Cupcake Wars -- the first time a vegan chef captured the top prize!
Her cookbook, Chloe's Kitchen, has won over the hearts of many, both vegan and non-vegans alike.
Read more about Chloe at chefchloe.com .
Enjoy!
Yoga Cookies
Makes about 32 2-Inch Cookies
These healthful agave-sweetened cookies are my favorite after-yoga snack. They are loaded with oats, coconut, raisins, walnuts, and chocolate, making them perfect for a boost of energy. I don't know what it is about downward-facing dog that gives me a sweet tooth! Namaste.
Make-Ahead Tip
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
1 1/2 cups all-purpose flour, or whole-wheat pastry flour
1teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup agave or maple syrup
1 tablespoon pure vanilla extract
1 1/2 cups rolled oats
1/2 cup sweetened or unsweetened shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (dairy-free)
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or Silpat.
In a large bowl, whisk together flour, cinnamon, and salt. In a separate bowl, whisk oil, agave, and vanilla. Add the wet mixture to the dry mixture and whisk until combined. Using a large spoon or spatula, fold in the oats, coconut, raisins, walnuts, and chocolate chips. Scoop about 1 1/2 teaspoons of cookie dough onto the prepared baking sheet and flatten the dough with the palm of your hand. Bake for 12 to 14 minutes until the edges of the cookies are golden.
Wednesday, December 12, 2012
Final Stretch
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It's the final stretch of the semester, and we're feeling the pressure more than ever. Final exams, final projects, final performances, and recitals have us running around like crazy without enough sleep or rest.
It can be easy to get sucked into finals mayhem and forget to take care yourself! The truth is that our mind and body absorbs and retains information much better when it has relaxed and taken time to refocus. So, if you're on campus, give a gift to yourself, and join us for our final meditation and yoga sessions. You won't regret it. Everything will run better if you're less stressed before an exam than over-stressed.
December 15:
* Yoga with Neil Sullivan: 12:00 - 1:30 pm
* Yoga with Sagit: 2:00 - 3:30 pm
~Click here to read on the effect yoga has on academic performances~
December 16: Meditation with Sagit
*12:00 - 1:50 pm
* 2:00 - 2:45 pm
* 3:00 - 3:50 pm
Meditation is a tool you can learn and use to:
1. Quiet the mind
1. Quiet the mind
2. Release the mind of thoughts and distractions
3. Bring clarity to the present moment.
Research has shown that increased concentration, discipline, intelligence, perceptibility, confidence, creativity, calmness and non-reactivity are just some of the paybacks of a consistent meditation practice.
December 17 - 21:
*Free fitness next week!
Get an extra boost for finals. Any Berklee student can go to the Tennis & Racquet Fitness Center or the Boston Kung Fu Tai Chi Institute for free all next with their student ID. If you're already a member there, bring a friend!!
How do you "Unstress the Stress" to prepare before a performance or exam?
Tuesday, December 11, 2012
Happy Hanukkah
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| An Artist's Rendering of the Second Jewish Temple |
The year was 164 B.C. The Jewish people were living under oppression since Alexander the Great had conquered Syria, Egypt, & Palestine. The Festival of Lights, known as Hanukkah (or Chanukah), is an eight day festival that honors the victory of the Maccabees, a group of Jewish fighters, over Antiochus IV (a successor of Alexander), who forbade Jewish religious practice. The temple in Jerusalem was rededicated during this time as it had been desecrated by the Greeks.
When the temple in Jerusalem was restored, only a trivial amount of oil was salvaged, and the lamp in the temple (which by Jewish law must always be lit) was only expected to burn for a day. As you know, the candle burned strongly for 8 days, and Jews have celebrated this miracle ever since. Hanukkah is most notably symbolized by a menorah, which holds nine candles. Eight candles represent the eight days that the lamp burnt in the temple with the ninth candle to help light the other candles.
This year Hanukkah started on December 8 and will be celebrated until December 16, 2012. On the Hebrew Calender the dates are 25 Kislev to 2 Tevet in the year 5773. (Obviously, they don't think the world's ending in a couple weeks.)
There are many other traditions celebrated during Hanukkah. Food is a central part of the celebration (isn't it always?) as well as a game with a wooden top called a dreidel. Most recently, gift giving has also become a part of Hanukkah.
Do you or any of your friends celebrate Hanukkah? Have you ever tried any delicious Jewish recipes?
Let us know in the comments!
Monday, December 10, 2012
Steadfast Winter Soup
Beat the rainy Monday blues
with some nice warm soup!
Steadfast Winter Soup
Preparation time: 25 minutes
Cooking time: 35 to 40 minutes
Makes 4 Servings
Ingredients:
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1/4 small cabbage, cored & thinly sliced (about 2 cups)
2 medium carrots, thinly sliced
2 medium to large parsnips, peeled & thinly sliced
One 15 oz can cannellini beans, drained and rinsed
2 garlic cloves, minced
1 small potato, such as Yukon Gold or red, diced
One 14.5 oz can whole tomatoes with liquid, chopped
2 cups water
1 teaspoon dried thyme
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Pinch of sugar or natural sweetener
Ground black pepper
Chopped fresh parsley
Heat the oil in a 3- to 4-quart pot over medium heat.
Add the onion, cover, and cook for 3 to 5 minutes, or until softened.
Add the cabbage, carrots, and parsnips.
Cover and continue cooking until the vegetables are soft, about 8 minutes, stirring occasionally.
Stir in the beans, garlic, potato, tomatoes, water, thyme, and salt.
Increase the heat to medium-high, and bring the pot to a boil.
Cover and reduce the heat to low. Simmer for 20 to 30 minutes.
Remove from heat and stir in the balsamic vinegar and sugar.
Salt and pepper to taste. Sprinkle with chopped parsley before serving.
*Bypass the mess of chopping canned tomatoes on a cutting board and chop them while they're still in the can.
Friday, December 7, 2012
Join Us!
Hey Everyone!
Check out our upcoming events for the next few days.
Make a little room in your schedule
for YOUR Wellbeing and Join Us!
December 7: (That's Today!!)
December 8:
*Yoga Classes with Neil Sullivan: 12:00 - 1:30 pm
*Dance
Argentine Tango: 2:00 - 3:00 pm
Bachata: 3:00 - 4:00 pm
East Coast Swing: 4:00 - 5:00 pm
December 9:
*One-on-One Yoga with Sagit: 2:00 - 4:00 pm
*Basketball at Simmons: 2:00 - 6:00 pm
December 10:
*Let's Dance with Katalin!
Dance Fitness: 12:00 - 1:00 pm
Zumba: 1:00 - 2:00 pm
*Meditation Sessions with Liz Bailey: 5:15 pm
*Yoga : 6:15 - 7:45 pm
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| Relax...Take It Easy.. |
Wednesday, December 5, 2012
Monday, December 3, 2012
Quick Vegetarian Lasagna
Meatless Monday time!!
Here's a great recipe from the $5 A Meal College Cookbook. It's quick and easy (its done in the microwave!), but best of all, its very affordable.
This quintessential little cookbook includes all kinds of entrees for breakfast time to ideas for leftovers, healthy dishes like "Apple & Walnut Salad," and even a section for "Simple Snacks on the Go"!
The $5 A Meal College Cookbook was written by Rhonda Lauret Parkinson, author of The Everything Chinese Cookbook, and B.E. Horton, MS, RD, who holds a master's degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University.
You can snag your own copy of the $5 A Meal College Cookbook at your local bookstore or online for e-book editions for under $10!! Win-Win.
Vegetarian Lasagna
Serves: 1-2*
Cost: $2.09
Calories: 880
Fat: 18g
Carbohydrates: 136g
Protein: 45g
Cholesterol: 50mg
Sodium: 450mg
Ingredients:
½ cup crushed tomatoes
1/3 cup ricotta cheese
1/3 cup grated mozzarella cheese
1 tablespoon grated Parmesan cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
6 “over-ready” lasagna noodles
Place the crushed tomatoes in a bowl. Stir in
the ricotta, then the mozzarella, and then the Parmesan. Make sure each cheese
is thoroughly mixed in before adding the next. Stir in the oregano and basil.
Lay out 2 lasagna noodles in a large bowl or
small (1/2-quart) microwave-safe casserole dish. Break the noodles in half or
as needed to fit the shape of the dish. Spoon approximately 1/3 of the tomato
sauce and cheese mixture evenly over the top. Repeat the layering 2 more times.
Cover the dish with wax paper. Microwave on high
heat for 3 minutes. Turn the bowl, and microwave on high heat for another 3 to
5 minutes, until the cheese is cooked. Let stand for 10 minutes before serving.
Blanching Vegetables in the Microwave:
The microwave makes a handy alternative to the stovetop for
blanching vegetables. To blanch, place a small amount of vegetables in a
microwave-safe dish and cover with water. Cook the vegetables on high heat.
*Nutrition information
and price per serving based on the recipe serving 1.
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