Keep Calm and Rock On

Hi friends! I promise to blog soon… Until then here are a couple of nuggets of what’s been going on lately. 🙂

This song is off Bobby Womack’s new album, The Bravest Man in the Universe. Kaleo and I are OBSESSED with it. You will be hearing this in my yoga classes. It needs no further introduction, just turn it up…

{ the underbelly of Red Rocks Amphitheater}

{at the recording studio. My favorite version so far}

{BFF Eden and I at the Pepper show on Catalina}

{hanging out at the studio}

{my lovely friend, Jack. I see him on my walks}

{new line of rings I made}

{I. Just. Love.}

{yummy vegan cheesy kale chips. recipe below}

{K & I at the studio with the amazing Ronnie King and his lovely wife, Lisa}

{500-hr Advanced Yoga Teacher Training Graduates. Thanks Mary for the temp turtle tatts!}

Below is a link to an awesome blog from Brasil, Musica e Surf. The guy who writes it, Marlcon Junior Mascaro, is really sweet, and has done pieces on many of my family and friends back home in Hawaii and of course, Kaleo. He features Surfers, Musicians, Artists, hot beach babes, Yoginis, and more. I have been lagging on the interview he sent me to complete, but he did a write up of Yoga Oceanside. Very sweet. Please check out his blog!

So many fun experiences, travels, quiet times, love and laughs have been keeping me away from the blog, but I will be posting more soon. Thanks for your comments of encouragement to keep writing, whether they be funny or demanding, ha! Enjoy this beautiful day…

Cheesy Vegan Kale Chips Recipe

(As ORGANIC as possible, people!)

1 bunch curly kale

1 cup cashews, soaked for a few hours
1/4 cup jarred roasted red peppers with garlic OR 1 red bell pepper, de-seeded
1/2 cup nutritional yeast
juice of 1/2 lemon
1/2 teaspoon sea salt

Method: Preheat oven to 225 degrees F., and lightly grease a large cookie sheet. After washing thoroughly, remove the stems and tough parts of the kale, and rip the leaves into bite-sized pieces. Add the torn kale to a large bowl. Combine all ingredients (except for the kale) i a food processor or blender, and blend for 1 minute or until smooth. Add the cheese sauce to the kale,  massaging the cheese into the kale without drowning the kale with sauce. This will ensure your kale has a nice crunch after baking. Place the kale pieces on a cookie sheet and bake for 45 – 60 minutes, or until the kale is crispy.
Raw Version: Prepare as above, then place in your dehydrator at 100 degrees for 8 – 10 hours. I know this is a huge window, but you just need to keep checking for desired crispiness. 😉

My secret: Be sure to double the recipe. These yummy morsels of goodness go far too fast. AND- they are packed with Vitamins A/C/K/B’s, loads of potassium, protein, and minerals… too many amazing nutritional benefits to list!