MUSHROOM LEEK RISOTTO

Hello Hello Hello! Yesterday we indulged in making this super rich, ooey gooey, creamy, mouth watering risotto. Who ever thought vegan could taste so good?! Well news flash, it does! Wanna know how you can experience the delicacy first hand? Read onnnn.......

HERE'S WHAT YOU NEED:

3 1/2 - 4 cups vegetable broth, warmed on the stove (we used Better Than Bouillon)
2 separate Tbsp olive oil, divided
8 ounces bella or crimini mushrooms sliced how ever you like
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks, well rinsed and dried
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1 Tbsp vegan butter
1/4 cup vegan parmesan cheese, plus more for serving
Fresh chopped parsley to garnish

AND HERE'S HOW TO MAKE IT:

In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

In the meantime, heat a large saucepan over medium heat. Add 1 Tbsp olive oil and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.

Heat the same large saucepan over medium heat once more, add 1 Tbsp olive oil and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.

Add arborio rice, and cook for about 1 minute, stirring occasionally to coat.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.

Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes.

Once the rice is cooked through and al dente, remove from heat and add vegan butter, vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.

Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste, or more vegan parmesan to enhance the cheesiness.

 And enjoy!!

If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :) Have fun!

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YOGI INTERVIEW: RANDI WEISS FROM OM ON YOGA

Good Morning! Yesterday we got the chance to take a class from and interview local yogi, Randi Weiss at Om On Yoga studio here in Richmond. Randi practices and teaches Ashtanga yoga. This method of yoga involves synchronizing the breath with a progressive series of postures—a process producing intense internal heat and a profuse, purifying sweat that detoxifies muscles and organs. The result is improved circulation, a light and strong body, and a calm mind. (source) Basically, it's not easy... however, totally worth it! We felt great afterwards!

Anyway! We stuck around after our class and asked Randi a few questions about her life in the yoga world! Check it out! 

Tell us a little bit about yourself. Where are you from? What is your favorite hobby other than yoga?

 "I'm originally from Baltimore, Maryland and I went to school at University of Delaware where I studied graphic design and advertising. I worked in advertising, had three kids. I like to bike and hike and ski, and paint, I find that I can translate the zen from my yoga practice into just about any other thing I do in my life."

 

When did you first become interested in practicing yoga?
"Early twenties. My first yoga class was about 28 years ago at the gym."
 

When did you decide to dedicate yourself to yoga personally and professionally?

"It didn't take long, but it was probably a few years after practicing yoga that I knew I was very drawn to it and thought it might be a neat thing to dive into at some point in my life but it just didn't feel right thing until I had my third child and when she was about three years old I was reading something in Natural Awakenings that advertised teachers training and it was from the person who was my first teacher, Nancy Tatum, I called her up and said I wanted to do it. I think building up to that point I was adding a few more classes, not just one class a week, I was adding classes or taking workshops, so I was defiantly building my interest."

What/Who inspires you most?
"My students, I get to know them, I think it's really important, they aren't just people standing on a mat, they are individuals with different needs and different emotional reactions to things. Yoga is not just a physical practice so I get to be apart of some experience in someones life that is transformative. They teach me by letting me watch them grow, I see them experience the excitement of getting a pose or the contentment of being in a meditative seat can be very moving to be apart of the experience for someone else." 
 

What keeps you motivated to work hard when you’re feeling low?
"Yoga opens you up to a lot of emotional stuff, so there are days when you do feel really low and childs pose seems like the only place that is fitting for that day. But sometimes I allow that, I allow if I'm having a low emotional day, I allow that to tell me that maybe I need to slow down and listen. When I need to get motivated though? Just knowing that whatever it is I'm thinking or feeling will pass, and knowing that getting on my mat I always feel better."

Why does yoga mean to you? 
"It's about how I interact in the world, and with myself. The physical stuff is fun, don't get me wrong, and I like the challenge of the physical poses, I like to feel strong in them, but I know there is so much more, an invitation for softness, which is what I need."
 

What is your favorite way to unwind and relax when stressed?
"Light a candle, dim the lights, play some calming music, and maybe get into a restorative pose, if you're talking about a yoga way. However I have a hammock in my backyard..." 

 Favorite Pose?

Ardha Chandrasana or Half Moon pose :)

What’s some advice you would give to beginners?/people who want to start practicing yoga?
"You don't have to be flexible to do yoga, you get flexible through yoga. Be patient, go to classes with teachers that have a lot of experience and be patient with yourself. People tend to come in and look around and see what everyone's doing, and do it right, be the best, and compare themselves, but you have to leave your ego at the door, come and explore, and have an open mind."
 

What do you find rewarding about being a yoga instructor?
"I love sharing with people what I love. I love being able to just bring people into my world. I like the learning opportunity for me, because every time I teach a class, I have to prepare for it, or I have to learn something more about it, so it forces me to stay current and fresh and continue along the trajectory of the growth experience in the practice. I continue to fill myself, for me, but also knowing that I can go and teach these things to other people who are eager to learn."

And That's it for Randi! Thank you for being such an amazing teacher and letting us take a peak at what you love doing! You rock Randi!

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Garlic Chili Cauliflower Pasta!!

Hello! Today we made this TOTALLY delicious, extra spicy garlic chili cauliflower pasta dish! So let's jump right in! 

Here's what you'll need-

 

FOR THE CAULIFLOWER:

1 small head cauliflower, large stems removed, florets separated

2-3 Tbsp olive
3 cloves garlic, minced
1/4 tsp red pepper flakes (more or less to taste)
Heaping 1/4 tsp sea salt

 

FOR THE PASTA:

2 cups vegetable broth (for adding more flavor to pasta) (optional)
12 oz long pasta of your choice (ensure vegan friendly)

1/4 cup olive oil 

3 cloves garlic, skin removed + smashed NOT minced

1/4 tsp red pepper flakes (reduce for less heat)
2 Tbsp fresh chopped parsley, plus more for serving
2 Tbsp toasted pine nuts, plus more for serving (optional)
1/4 cup vegan parmesan cheese, plus more for serving (optional)
Salt + Pepper to taste

And here's how to do it!

Preheat oven to 450 degrees F

Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.

Then, boil your pasta, following the box directions.

Then, heat a large pan with 1/4 cup of olive oil and three cloves of crushed/smashed garlic. Let garlic simmer to a golden brown and add pasta in once it's done.

Stir pasta, coating it with the oil in the pan, mix in cauliflower as well until both are lookin yummy to your liking :)

 Use parsley as a garnish :)

We hope you guys love this as much as we did! If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :) ENJOY!

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YOGI INTERVIEW: Tia Platte at Yoga Source

Hey guys! Hope you've all had a fabulous week! Today we got the opportunity to take a class from and interview the co-owner of yoga studio, Yoga Source, Tia Platte. Bright and early this morning we got up for a yoga barre class. And let me tell you, it was not easy. Barre is hard work! But so so rewarding! We feel great! Not to mention our AWESOME teacher! Tia is the sweetest! We asked her some questions about her start in yoga, her practice and lifestyle as a yoga instructor. Here we go! Enjoy!

Tell us a little bit about yourself. Where are you from? 

"I grew up in Norfolk, Virginia. I made my way to Richmond through VCU where I majored in dance and choreography."

When did you first become interested in practicing yoga?

"In the process of studying dance I was introduced to yoga when I was 15" 

"As I got a little taste of yoga I continued practicing through my dance training here in Richmond, Yoga Source is the first place I ever took a yoga class, I felt like this was going to be a sustainable practice to get me through the dance world."

 

When did you decide to dedicate yourself to yoga personally and professionally?

"After college I perused more training in yoga and actually committed to a full on teacher training which was a month long, then I thought for a little while, then moved to California for another teacher training which was a year and a half. I went from dance, to let's do my next degree in yoga." 

"After living there for a little while, teaching some classes and dancing with dance companies I moved back here to Richmond, taught for a couple of years and then the opportunity was presented to me to buy the studio so my friend Myra Dionisio and I bought the studio nine years ago."

"It all kind of came together by dance"

What keeps you motivated to work hard when you’re feeling low?

"Yoga keeps me going, because I love what I do, and I know that, one, a strong discipline keeps me focused, with the discipline of dance and the practice of yoga, and two, I'm responsible for a whole class of people. But do I have to? No, I do it because I choose to, because I love to."

"helping others, teaching people, that's my passion, I love helping people and sharing what I know with those who want to learn"

Favorite pose?

"Backbends are fun or handstand!"
Lookin' good Tia!

What’s some advice you would give to beginners?/people who want to start practicing yoga?

"Patience. You cultivate patience as you practice, and your practice grows one breath at a time so there is no fast tract, you just have to stay consistent and practice a little bit every day and slowly grow your practice."

We read on your website that you have some pets, tell us about them!

"Well right they are probably in the kitchen ripping up the dog bed... but yeah, I have two little chihuahua puppies, Tiggy and Ziggy and they are super super fun, I love my little buddies and a cat who is 13 years old named Symon."

What/Who inspires you most?
"Movement, art, the world in general, the outdoors feeds my spirit and inspires me to teach."
"My teachers through the years inspire me"

Thank you so much Tia for an amazing class and a great start to our practice :) 

Talk to yall later!

Joanna and Olivia :)

Yoga Source

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STRAWBERRY BANANA POMEGRANATE SMOOTHIE BOWL

Hello! In honor of the first ever post on JOYA, we thought we'd share one of our favorite, easiest recipes! A strawberry-banana smoothie bowl! Smoothie bowls are so so easy to make and sooo decadent. Hope you enjoy and have fun making it!

FIRST BLAND UP THE SMOOTHIE
IN THE SMOOTHIE:
2 cups of Strawberries
3 Bananas

THEN DECORATE!
ON TOP:
pomegranates
blueberries
blackberries
chia seeds 

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