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Evolve/detox meal plan February 1, 2013

Filed under: Meal Planning,Yoga — clappingonthedownbeat @ 4:54 PM

Evolve: e·volve

v. e·volvede·volv·inge·volves

a. To develop or achieve gradually: evolve a style of one’s own.
b. To work (something) out; devise
c. To undergo gradual change; develop
I am teaching a 21 day yoga detox cleanse were we abstain from consuming caffeine, alcohol, sugar, gluten and animal products (dairy and meat).  It’s essentially a restricted vegan diet.  WHY?
To evolve.
Through this process, hopefully, we will learn how our bodies react to what we put into them.  So even if it’s just for 21 days, or maybe we take away something more and gradually change and develop our own personal eating style, we connect to our energy source.
SO why those specific types of food?  Here are a few reasons:

Alcohol can interfere with the brain’s chemical messengers, specifically the neurotransmitters serotonin, and dopamine.  Neurotransmitters will either encourage and quicken or slow down and cease, impulses between neurons in the brain, dramatically affecting our moods, our ability to think clearly, and the signals the brain sends to the body.  Because out bodies treat alcohol as a toxin, a poison to be purged, it is detoxified and removed from the blood through the process of oxidation- the liver is where most of the metabolism takes place.  Alcohol does not raise your blood sugar level, it actually lowers it, however the carbohydrates in he drink are changed into glucose and that raises out blood sugar.  Most alcoholic drinks have high simple carbohydrate contents due to the sugars in them (grapes, malt, juice) and this floods the system with glucose.  Alcohol also depletes the body of B vitamins.

Caffeine is a central-nervous-system stimulant, which earns it the distinction of being classified as a psychoactice drug.  Caffeine raises the levels of the neurotransmitter dopamine in the brain, which temporarily increases feelings of pleasure.  The central nervous system can mistake caffeine for adenosine, which is a naturally occurring chemical in the body that is linked to calming and sleep.  Caffeine binds to the receptors blocking their effect and in the short-term makes you feel more alert.  Overtime you need more for the stimulating effect.  It also exhausts the body by stimulating the adrenal glands to produce adrenaline and cortisol.  Overtime and overuse can contribute to fatigue, lower thyroid functions, decreased bone density, and higher blood pressure.

Sugar acts like a cement to our joints over time.  Sugar, certain medications, meat and processed foods disrupt the natural balance of good bacteria to unfriendly bacteria in our intestines.  This shift results in increased risk for diseases such as inflammatory bowel disease, colon cancer and increase risk overall of heart disease.

Wheat, barley and rye- its what makes baked goods fluffy.  Discovered by a monk looking for a meat replacement.  Made from wheat flour and water with starch removed,  it is high in protein.  It’s an additive in many foods.  Since it is not a naturally occurring protein in the body, it can cause inflammation in the body, bloating, headaches, and hives.

Animal protein is mass-produced, overuse of antibiotics, growth hormones, harbors and spreads bacteria.  It is also high in cholesterol, where plants have no cholesterol.

DO you know there are many professional VEGAN athletes?

Arian Foster NFL running back for the Houston Texans

Carl Lewis

Mike Mahler strength trainer

Pat Neschek MN Twins pitcher

Martina Navratilova

Starting tomorrow I am theming my Hot Vinyasa classes on the 9 secrets to longevity.  Guess what?  Most of the “secrets” studied by National Geographic are associated to diet and lifestyle!



  • 1 (12 ounce) packagevegetarian burger crumbles
  • 1 (15 ounce) can tomato sauce
  • 1cup water
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 can black beans rinsed
  • 1 can kidney beans rinsed
  • 1 can chili beans
  • 1 teaspoon liquid smoke flavoring
  • 2 teaspoons chili powder
  • 1/8 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  1. In a large pot combine crumbles, tomato sauce, water, onion, garlic, Worcestershire sauce, beans, liquid smoke, chili powder, black pepper, mustard, salt and pepper flakes. Cook on low heat for 30 minutes, or until heated through.



  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) cangarbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) cancoconut milk
  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.


  • 2 tablespoons olive oil

  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 1 teaspoon ground black pepper
  • 1 tsp salt
  • 1 (16 ounce) package gluten free lasagna noodles
  •  2 pounds firm tofu
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 (10 ounce) packagesfrozen chopped spinach, thawed and drained
  1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  4. Preheat the oven to 400 degrees F .
  5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

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