What do yoga teachers eat?
Caren Baginski
Who:
Certified yoga instructor and writer based in Denver, Colorado. Learn more at carenbaginski.com.
Eating philosophy:
Fresh, flavorful and primarily home-cooked vegan food that explores the tastes of many world cultures. Because I have the choice, I value knowing exactly what's (not who's) on my plate and doing my part to eat a plant-based, sustainable diet while keeping my tastebuds excited for the next bite.
Breakfast:
A green smoothie with flax milk, spinach, cacao, hemp seeds, cherries and banana. I often do a ginger shot, which I've premade by juicing ginger and freezing it in an ice cube tray. I let the cube thaw, then knock it back!
Lunch:
Homemade vegan pepper jack cheese and mashed beans grilled in a whole wheat tortilla with fresh salsa, lettuce and avocado.
Snack:
In-season fruit and sprouted pumpkin seeds or a vegetable juice I toss together with carrots, celery, an apple and beet.
Dinner:
Red coconut vegetable and tofu curry with cashews and brown rice. On the side, a massaged kale and collard salad with a simple lemon and olive oil dressing.
Healthy indulgence:
My husband makes a delicious, rich chocolate ganache torte with raspberry sauce that's sweetened with date paste. He doesn't make it often, and when he does it disappears too fast.