Joy Bauer - Yummy Yoga: Playful Poses and Tasty Treats

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Table of Contents

Guide

Y

U

M

M

Y

Playful Poses

Y

O

G

A

Y

U

M

M

Y

Playful Poses and Tasty Treats

By

JOY BAUER

MS, RDN, CDN

Photography by

BONNIE STEPHENS

Abrams Books for Young Readers New York

Welcome to

Y

U

M

M

Y

Y

O

G

A

!

Im a health expert, so its my job to encourage you to nourish your body

with feel-good food and exercise.

Healthy foods can be

fun

and

delicious

. Check out the eight easy

recipes in this book, packed with vitamins, minerals, and fiber. There are

also eight

yoga

positions to learn, which will help make you stronger,

more flexible, calmer, and better balanced.

Doing yoga is super fun! Its what inspired my friend Bonnie to create

amazing yoga sculptures made out of tasty food. Try copying the poses,

and then get cooking in the kitchen with my Joy-full recipes.

Preparing

vegetables

and

fruits

in different ways can change the tastes

and textures, giving them an entirely

new

look and feel. Sometimes it

takes a few tastes before you start falling in love with a new food (even

one you think you wont like!). Feel free to mix and match ingredients

be

creative

.

Now its time to stretch your body

and

your taste buds for a happier,

healthier

you

!

Namaste,

P.S. When we practice yoga, we say namaste (nah-mah-STAY), which means

I see the best in you.

Always

ask an adult for help,

especially if you need to use a knife or the stove!

Keep reading to stretch your taste buds with a creamy treat!

A delicious dip packed with vitamins and minerals.

H O L Y B R O C C O M O L E !

BROCCOMOLE DIP

Makes about 2 cups

WHAT YOULL NEED

1 to 2 cups broccoli florets

2 ripe avocados, peeled and chopped

cup chopped tomatoes

2 to 4 tablespoons finely chopped red onion

2 tablespoons lime juice

teaspoon kosher salt

2 tablespoons chopped cilantro (optional)

1 garlic clove, finely chopped (optional)

Black pepper (optional)

HOW TO MAKE IT

Steam, microwave, or boil the broccoli in a small amount of water until

its very soft. Drain off all water.

Place the broccoli and avocados in a mixing bowl and mash with a fork

until smooth.

Add the chopped tomatoes, onion, lime juice, and salt. Add the cilantro

and garlic to the bowl if you wish. Mix until well combined. Season with a

bit of additional salt and a sprinkle of pepper to taste.

Serve with raw broccoli florets, baby carrots, bell pepper sticks, or

whole-grain crackers, and start dipping!

TRIANGLE POSE

Helps make you flexible.

Swipe left for a colorful veggie party!

A R T I C H O K E S H A V E A L O T O F H E A R T . . .

and plenty of fiber, too!

HEART-Y ARTICHOKES,

GREEN BEANS & LEEKS

Makes about 6 cups

WHAT YOULL NEED

2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, finely chopped

(or

teaspoon garlic powder)

teaspoon kosher salt

teaspoon black pepper

4 to 5 cups fresh green beans

One 14-ounce can quartered artichoke

hearts, drained, rinsed, and patted dry

2 or 3 leeks, sliced and cleaned (use only

the white and pale green parts)

Nonstick oil spray

cup pomegranate seeds

cup roasted pistachio nuts, shelled

HOW TO MAKE IT

Preheat the oven to 425F. Combine the olive oil, lemon juice, garlic,

salt, and pepper in a mixing bowl. Add the green beans, artichokes, and

leeks. Stir to coat evenly.

Mist a baking sheet with oil spray and spread the mixture on the sheet

in a single layer. Roast for about 20 to 25 minutes or until the vegetables

are slightly browned and crispy. (I think theyre extra delicious when the

edges get super crisp!)

Remove from oven and garnish with the pomegranate seeds and

pistachios.

LOTUS POSE

Great for calming your mind and body.

Take a peek at the next page for a berry delicious, vitamin-filled energy boost.

A smoothie packed with noteworthy nutrients.

SIP-SIP-HOORAY!

Next page

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