We Root to Rise Wellness

✨NEW CLASS: MORNING MEDITATION + STRETCH✨

Start your day with meditation + movement to cultivate a daily life of mental clarity, heartfelt purpose and comfort in your own body. This class includes a completely guided 10 minute meditation journey and 20 minutes of stretching and slow movement. No experience necessary.

Visit detroityogalab.com to sign up!

People of the world 🗣 SPICE UP YOUR LIFE!

We are anything but static beings 💛

✨NEW Yoga Schedule — Fall 2021✨

Join me in studio with and stay tuned for more livestream classes coming soon!

Smoked Paprika & Herb Compound Butter 🌿🧈
Happy Labor Day, friends! Add a bit of smoky sass to your grilled corn, burgers, or veggies today.
🌿
1 stick of unsalted butter, softened
1 teaspoon smoked paprika
1-2 tablespoons of minced fresh herbs (rosemary, basil, mint, thyme, parsley)
1 clove of garlic, minced
1/2 teaspoon salt
🌿
Place all of your ingredients in a bowl.
Mix. Top. Enjoy!

What’s in Season: September
Blueberries, blackberries, brambles, oh my!! 🫐🫐🫐
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5 Reasons to Eat Seasonally:
1. More Flavor — think of a farm fresh tomato vs. a store bought tomato 🍅 Produce picked in season when it’s fully ripened tastes better and fresher than artificially ripened foods picked out of season.
2. Higher Nutrients — Produce grown out of season is artificially ripened and skips the important nutrient-building phase. Foods grown and eaten during their proper season offer more nutritional benefits.
3. Less Expensive — supply and demand. When you purchase what’s in season and growing abundantly you spend less money and get great flavor. That’s what we call a win-win! 👍
4. Lower Your Carbon Footprint — buying local means your food hasn’t undergone processing, traveling, and packaging. On average, fruits and vegetables travel 1,500 miles to get from farms to stores. That’s a lot of fuel needed to power that ship, truck, and/or plane!
5. Expand Your Palate — eating seasonally is a great way to vary your diet and keep food interesting and engaging.
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This guide shows what’s growing in Michigan this month
For information on what is in season near you, visit seasonalfoodguide.org

Change is always changing ✨
Take a deep breath, stay in the moment, and embrace the ride.

BBQ Tofu Quinoa Bowls!
A simple and tasty meal prep dream come true 😍
🍲
1 cup quinoa
1 (16 oz.) container extra firm tofu, cut into cubes & patted dry
3 tablespoons olive oil, divided
1 tablespoon cornstarch
1 tablespoon soy sauce
1 cup of your favorite sugar-free BBQ sauce
2 tablespoons rice wine vinegar
1 tablespoon pure maple syrup
Salt and Pepper, to taste
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup shredded carrots
Toppings: fresh cilantro, kimchi, sesame seeds
🍲
Add the quinoa to a pot and cover with 2 cups of water. Bring to a boil then lower the heat to a gentle simmer, cover, and cook until the water is absorbed (about 15 minutes), take off the heat, remove the lid and fluff with a fork. Set aside. 
Preheat your oven to 400 F. In a small bowl mix together the cubed tofu, 1 tablespoon olive oil, cornstarch, soy sauce, and a pinch of salt. Make sure everything is coated and then place on a parchment lined baking sheet. Bake for 15 minutes, remove from the oven and flip. Continue baking for another 10-15 minutes until the tofu reaches desired crispiness.
Add the remaining 2 tablespoons olive oil, rice wine vinegar, pure maple syrup, salt and pepper to a large bowl and whisk together. Next, add all of the shredded cabbage and carrots and mix until everything is combined and coated with dressing.
Mix the crispy baked tofu and sugar-free BBQ sauce all together in a bowl.
Assemble your final bowls with a heaping ½ cup of cooked quinoa, ¼ of all the BBQ tofu and ¼ of all of the coleslaw. Garnish with fresh cilantro and enjoy!

Mother Nature just showin’ off 🌻🐝 💛
Don’t forget to walk outside, stick your bare feet in the dirt, and appreciate all that she provides 🌍 🌎 🌏

✨S T R E N G T H✨
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I feel strong when:
✨I make decisions that directly align with the needs of my physical, mental, and/or emotional bodies
✨I eat intuitively without guilt and love the foods that love me back
✨I show up for myself and others in a supportive, loving way
✨I offer myself and others grace and space
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When do YOU feel strong??

Strawberry Rhubarb Muffins -- Tis the season!
(GF, date sweetend with no added sugar)
🍓
¾ cup pitted medjool dates, roughly chopped and tightly packed
½ cup milk of choice (dairy or non-dairy okay)
6 tablespoons greek yogurt
1 large egg white
1 teaspoon vanilla extract
1 cup oat flour
1 teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
½ cup diced strawberries
⅓ cup sliced rhubarb
🍓
Preheat your oven to 400 F and spray a muffin pan with cooking spray or line with muffin cups.
In a large food processor, blend the dates, milk, yogurt, egg white and vanilla until smooth, stopping to scrape down the sides as necessary.
Add in the oat flour, baking powder, cinnamon, ginger, baking soda and salt and blend until well combined and all the flour is mixed in well, stopping to scrape down the sides as necessary.
Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
Divide evenly into 8 muffin cavities.
Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
Run a sharp knife around each muffin and allow them to stand in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.
Enjoy warm or room temperature with butter and honey :)