Day 18 of the #plantfueledyoga challenge brings the root down recipe

For the past few days, Sarah and I have been focused on a plant-based environmental connection for our 21 day challenge. Plants help nourish our bodies in a cruelty free way, plus have a significantly lower carbon footprint. So, let’s use our knowledge for a wonderfully nutrient dense, cruelty free recipe.

Root Down & Hash Brown

Ingredients

1 large sweet potato
1/2 onion, minced
2 gloves garlic
2 tblsp olive oil
1 package drained tofu
2-3 cups of kale

Heat the olive oil in a large skillet. Mince the garlic and onion and add.

Peel the sweet potato, then dice into cubes and put into a bowl with a few tablespoons of water – microwave on high for 3 minutes. Once a bit soft, add to saute. Saute for about 8-10 minutes.

Cube tofu and make sure all excess liquid is drained. Add to the saute.

Cook until tofu is browned. Add a splash of pepper (salt if you’d like), and serve with whole grain toast or a fruit cup!

 

Your Connection Yoga pose: Staff pose 

This pose allows you to truly root down into the ground. It’s an awesome pose to center, begin or end your day with. Here’s a video that explains it perfectly! Staff Pose 

Namaste