For us, to love yoga means to love food, which is why we were so excited to hear that yogi Morgan Haley recently teamed up with her mom Lois to create Kindred Kitchen, a tasty-looking Instagram with delicious and healthy recipes that "inspire togetherness, community and wholesome living." From their signature scones (which they just released an e-book about!) to nutritious rainbow bowls, their recipes reflect a shared belief that connecting over good food is a beautiful thing. Scroll down for their thoughts on food, yoga and living a good life, and a nourishing bowl recipe created just for us.
A colorful food philosophy
Food is medicine. We believe it should to be nourishing, healing and fueling. It should also be something to anticipate and look forward to, especially with family and friends. It's a way to create connection over a gathering around the table. We love to incorporate meals that are filled with an array of colors from fresh fruits and vegetables. Colors make us happy—we believe the more, the merrier.
The connection between yoga & food
We believe that your body intuitively knows how to best fuel itself. This will look different from person to person, just as anyone’s yoga practice is unique and individual to them. What you put in your body should be a reflection of self love and, ideally, energize you to practice and live life to your fullest potential—just like yoga!
How to live a well-balanced life
Choose to love, always. Look for opportunities to serve those around you. Be a lifelong learner and seek beauty, wisdom and virtue. Hold on to those morning habits that ground your day. Spend time in nature to reset and recenter your mind, body and spirit.
Warm Nourish Bowl
Prep: 20-30 minutes
Total time: 40 minutes
2 sweet potatoes, peeled and cut into approximately 1 ½ - 2 inch pieces
1 cup cooked quinoa
1 head broccolini, trimmed
8 spears of asparagus, washed
Extra virgin olive oil
4 large dino kale leaves, ribs removed, leaves torn or sliced into smaller pieces
1-2 teaspoons lemon juice
2 tablespoons toasted pecans, chopped
1 avocado, sliced
4-6 large strawberries, diced
4-5 fresh Thai basil leaves, sliced
Optional protein choices: grilled tempeh, chicken or beef
1. Preheat oven to 375F. Peel and cut sweet potatoes. Soak in water for a few minutes to release some of the starch. Pat dry with paper towels. Lightly coat sweet potatoes with extra virgin olive oil. Spread out on a parchment-lined baking sheet. Roast for approximately 35 minutes or until lightly browned on the outside and tender. Remove from the oven and season with salt and pepper.
2. While potatoes are baking, trim broccolini and asparagus. Coat lightly with olive oil, a light squeeze of fresh lemon juice and salt and pepper to taste. Spread out on parchment-lined baking sheet and bake alongside the potatoes for approximately 15-20 minutes.
3. Cook quinoa according to package directions.
4. Chop kale leaves and massage lightly for a couple of minutes with a teaspoon or two of lemon juice and Himalayan salt.
5. Dice strawberries. Slice basil leaves. Mix the strawberries and the basil together and add a squeeze a wedge of fresh lemon or lime over them.
6. To assemble bowls: scoop a serving of quinoa alongside a handful of kale leaves; add a serving of broccolini, asparagus and sweet potatoes. Add in optional protein of choice. Garnish with toasted pecans, strawberry basil salsa and avocado slices.
For more food & life inspo, follow Kindred Kitchen on Instagram.