Yoga, Health, and Wellness Articles + Recipes

Get your zoodle on with our no cook, no bake, all flavorful Fiesta-style Zoodles. You can make this dish in a flash all without heating up your kitchen. And, you’ll get your fair share of delightfully fresh, crisp veggies without the typical green salad. Make it for your next potluck or have it in the fridge for a go-to snack. Cheers!

I Love Saturdays. Part of the reason is because it marks the start of my weekend. However, there’s something particularly relaxing about waking up on a Saturday morning and knowing that you have absolutely nothing to do! This morning I jumped out of bed at 7:30 (I’m in the process of ‘reseting’ my internal clock because I’m really not a fan of sleeping in) and thankfully the sun was well and truly shining!

My first internship when I got out of culinary school was in the kitchen at the Chopra Center for Wellbeing, where they had an entire wall filled with dozens and dozens of spices. I swear that wall looked like a piece of art—in the form of a jigsaw puzzle that I had to figure out. The way you knew you had earned your stripes in the kitchen was when the executive chef finally let you make their famous dahl.

This is certainly a case for visuals drawing you to the plate. Served with salmon, this rice—an indigo delight—pops like a painting, beckoning you to come closer, closer . . . and that first bite seals the deal. The rice and bell pepper play delightfully against the creaminess of the avocado, while the mint and cilantro roll all around your mouth like pinballs, blasting taste here, there, and everywhere. This salad enchants all the senses—and the rice is a whole grain as well, feeding the mind in more ways than one.

As a kid, I remember the Ladies Who Lunch coming over to the house regularly to play canasta or mah-jongg. On these occasions, my mom showed me how you could use a fruit as a bowl for salad: she’d serve the pearled grand dames tomatoes stuffed with chicken salad, and that was the inspiration for this dish. I’ve gone for a different mode of transport—an avocado boat—and jazzed up the salad as well. No mayo here, but lime juice, cumin, coriander, jalapeño (za-zing!), olive oil, and avocado provide the diving pond for the shrimp. I think the Ladies Who Lunch would’ve approved.

After logging on to write this post, I was awakened to the very sad reality which is that it has been over 2 months since I have posted anything - I'm terrible, I know. However, I firmly believe that this recipe will cause you all to forgive my lack of dedication of late, due to it being undeniably delicious.