Yoga with Care

A little yoga a day will keep the doctor away…

Healthy and Yummy Veggie Paella Recipe

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Ok, I’ll admit that I’m a bit challenged in the kitchen (I mistook garlic for an onion a few years ago and my husband STILL pokes fun at me every chance he gets…), but I recently tried this veggie paella recipe from my friend and chef Nikki Croes, and it was a success! My husband went back for seconds and eagerly ate it for dinner the next day (this never happens!) so you can imagine how pleased I was. It’s an easy to follow recipe and a great way to stay on track with your health goals this year!

The only thing I did differently was add Paprika on top when it was done. Take a pic of yours and post it here!

Vegetarian Paella
Adapted from The Get Healthy, Go Healthy Vegan Cookbook

2 Tbsp. extra virgin olive oil
1 large onion
2 garlic cloves
1 ½ cups brown rice
3 cups vegetable broth
¼ tsp. saffron
1 15-oz can/jar artichokes, drained and chopped
1 cup frozen peas
1 ½ cups cooked kidney beans
Salt, pepper & oregano

Heat the olive oil in a pot. Saute onion and garlic until soft, about 3-5 minutes.
Add rice, broth, saffron, 1/2 tsp. salt and a pinch of pepper. Bring to a boil, cover and simmer for 45 minutes.
Open the lid and layer the artichokes, peas and beans on top of the rice. (Do not stir.) Cover and cook 10 minutes on low.
Turn off the heat and let sit for 5 minutes. Fluff with a fork to incorporate the ingredients. Season with salt, pepper and oregano.*
*Nikki’s Notes: I season to taste, so please do the same. The sodium content of your stock will inform how much salt you will need. Generally, a few generous pinches of salt, pepper and oregano can really dial up the flavors. You can also finish the dish with green olives and red pepper flakes, and serve with lemon wedges.

veggie paella dish


Author: loveyogi1

Cui is a certified yoga and meditation teacher based in NY/NJ, specializing in Pre/Postnatal, Mom & Baby Yoga and breath work. She completed her 200-hour training with ISHTA Yoga and will have her advanced 500-hour certification in summer 2015. She also holds certifications in Restorative Yoga and Yoga Nidra. Her formal education includes a B.A in Communication and Nutritional Sciences from Rutgers University. Aside from sharing her passion for yoga, she has spent more than 8 years studying consumer behavior in the media field. Cui hopes to inspire others with her teaching: Her classes emphasize body awareness while moving with the breath. She is grateful to her supportive teachers for sharing their wisdom: Jean Koerner, Yogiraj Alan Finger and other senior teachers at ISHTA. The birth of her daughter has fostered Cui's love for teaching prenatal yoga and working with babies. She credits her quick and easy deliver to the incredible strength that her yoga practice has helped build. She believes in the importance of involving the youngsters in our yoga practice from an early age and showing them how fun it can be. Currently Cui teaches meditation and leads Mommy & Me yoga groups in Manhattan and Bergen County, NJ. If you're interested in private, group or corporate classes, please inquire at: Certifications: 200-Hour ISHTA Yoga 300-Hour ISHTA Yoga (Summer 2015) Prenatal Yoga Restorative Yoga & Yoga Nidra Forza

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