Posts Tagged ‘vegan’

 

LA Yoga Ayurveda and Health Magazine Reviews the Three Minute Egg

Saturday, October 30th, 2010

Blocks have been by far my favorite Yoga prop. I find there’s nothing better to use for removing blockages, for needed support, for propping up body parts in restorative poses. Well, ordinary blocks may need to be stacked aside now that I’ve discovered the 3-Minute Egg.

Fortunately, these are eggs that are vegan-friendly, so named for their oblong shape. They’re fashioned from the same foam material as standard blocks, but their rounded shape gives them the perfect curve for supporting the spine, the neck or the low back in any of the restorative asana interludes that make it possible for me to edit this magazine for hours on end hunched over a computer screen.  The rounded edges of the eggs also make them a nice hand-hold for lunges and jump-backs in held poses and vinayasa sequences.

The company’s owner and inventor Jason Scholder has adapted them for use in his own practice and Chakra Valuehe’s a passionate advocate for their use. He’s not the only one. The other day, I had to scavenge my set from my housemate’s bedrooms, where they had decided to enlist the eggs for their own restorative practices. Find Scholder and the three-minute eggs in the Vendor Village at Bhakti Fest, September  9 -12, or online: threeminuteegg.com.

–Reviewed by Felicia M. Tomasko, RN, Editor in Chief

Quinoa Salad with Baked Marinated Tofu – Beatrix Rohlsen

Friday, October 29th, 2010

Quinoa Salad with Baked Marinated Tofu

Four Servings – Egg & Dairy Free

Here’s a light grain salad with a wonderfully tangy flavor. For a convenient substitute, you can buy prepared baked marinated tofu for this recipe. To toast almonds, bake them at 350 degrees F. for about 15 minutes; cool.

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Lentil VeggieBurgers with Creamy Almondaise – Beatrix Rohlsen

Thursday, July 15th, 2010

Veggie Burger by Beatrix Rohlsen6 servings Egg & Dairy Free

These tasty burgers start with cooked lentils and brown rice, so plan ahead. Don’t worry if the mixture seems delicate when you’re shaping the burgers — they’ll firm up during chilling and shouldn’t fall apart when cooking. (more…)

 
 
 
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