Category Archives: Recipes

Cooking in Late Fall Made Simple

photo(34)Grilled Veggies with Broccoli

1 onion

Bunch of cherry tomatoes

Half of a broccoli head

2 Chinese eggplants

Handful of sunflower seeds (optional)

Grill or bake eggplants and onion gently glazed in balsamic vinegar and olive oil. Cut grilled veggies into big pieces, slice broccoli, cut tomatoes in half and place everything into serving plate. If you want, sprinkle with sunflower seeds. This dish is good to serve right away as well as to let stand for a few hours

photo(36) Beans: Italian Style

This is one of my favourites due to its easiness and the speed of preparing.

Handful of beans, either green or yellow

1-2 cloves of garlic

Salt , pepper, olive oil

You can either steam beans for 3-4 minutes or boil them for 1-2 minutes. Drain them, add crushed garlic right on top, then salt and pepper. Pour 1 table spoon of olive oil and mix everything with your hands.




Combining root veggies with wild edible plants

I’d like to share one of the easiest carrot salads with you, but I modified it to include goodness from the forest.

When you walk in the forest or park, get some stalks of goutweed. If you can find it in the very young stages you can also get the leaves as well. The mature stalks taste similar to celery.

Take 2-3 medium sized carrots for 3-4 large stalks of goutweed. Shred carrots thinly (lengthwise). Cut goutweed into 1/2 inch pieces. Form little pyramid, add minced garlic (1-2 cloves) right on the top, add some salt, black pepper, pinch of paprika and squeeze 1/3 of lemon on top. Hit up 3 table spoons of sunflower oil and pour it on the top of the pyramid to unlock the spices. Mix the salad and when it’s time to serve, add some black sesame seeds


has a long history of medicinal use and was cultivated as a food crop and medicinal herb in the Middle Ages. The plant was used mainly as a food that could counteract gout, one of the effects of the rich foods eaten by monks, bishops etc at this time. The plant is little used in modern herbalism. All parts of the plant are antirheumatic, diuretic, sedative and vulnerary. It also cleanses the blood vessels and strengthens them, lowers cholesterol. Externally, it is used as a poultice on burns, stings, wounds, painful joints etc.

Wild Edibles: Raw Burgers with Saltbush

Raw Burgers with SaltbushMeat“:
1/3 C raw walnuts
½ C sundried tomatoes
1 C green onions, cut
½ bell pepper, shredded


Base and Garnish:

2 medium zucchinis
5 cherry tomatoes
5 leaves of saltbush (Atriplex)
Salt, pepper to taste
Dill to garnish

Soak the walnuts for 6-8 hours and drain them. Soak sundried tomatoes , but keep the water to add it to the ‘meat’ later. Place walnuts and sundried tomatoes into the food processor and process them adding the water from sundried tomatoes soaking until meaty consistency. Stir in green onions and bell pepper. Add some salt and pepper to taste.
Cut zucchinis into circles and place them on the serving plate. Add the ’meat’ on the top of the circles. Garnish with slices of cherry tomatoes, thingly cut leaves of saltbush and dill.

Saltbush (Atriplex)

Starts growing in the middle of summer. The seeds of the plant that was not thermo treated are good for chronic constipation and food poisoning. Also good for removing the toxins out of the body. Leaves are good for disinfection and releasing from spasmodic pain. If the leaf is placed to the wound it will stop the bleeding and will not allow the infection to get into bloodstream.

This plant is also used for getting rid of headaches and menstrual pain.


Where to get natural vitamins in winter

Hidden Forest Yoga Studio

Winter at Hidden Forest Yoga Studio

Many of us eat a lot during holidays and then decide to fast a little bit to clean out our bodies with juicing. Since we already learned that pine needles are good for us (1/2 cup of crushed pine needles=1 lemon=5 oranges by Vitamin C content and don’t even try to compare wild growing pine tree with organic oranges, it is like comparing eagle with little foreign baby chicken that never knew how to fly), we are going to use pine needles in our juice.  And let’s add some cedar greens.

I am very big fan of foraging wild plants in the forest, you would be very surprised to find out how does my breakfast look like when I walk my dog in the forest! And I don’t eat a lot, just a few bites here and there. I try buds, I eat seeds, pine or spruce needles, can find some leaves under the snow and then I teach 2-3 Yoga classes in a row being full of energy. But, sorry, let’s get back to today’s juice.

In winter, when you have no access to the greens you can always sprout almost everything. Most of my ingredients are picked up in summer time and frozen, like rhubarb, raspberries, strawberries, cherries, blackberries, etc., but sometimes I crave for something. This time it was spinach, so, hmmm, yes, guilty of going to the store and buying spinach, swiss chard and celery.

And finally, the whole recipe:

  • 3 branches of pine with needles (your palm size)
  • 2 branches of cedar greens
  • 2 bottles of frozen wild apple cider (prepared in November)
  • 5 stalks of frozen rhubarb
  • handful of wheatgrass (or any other older sprouts)
  • 1 bunch of red swiss chard
  • 6 stalks of celery
  • 8 carrots

Please, note that I did not take more that the amount mentioned above for the wild plants. They are extremely powerful. None of the vitamins you ever take will come close by the energy level to the wild plants.

I made 7 bottles (I re-use LIVE’s bottles) of this truly concentrated juice. Paid ingredients were spinach, wheatgrass, carrots and swiss chard. It turned out that each bottle was $2.30. Even if you are experienced juice drinker I would still recommend to dilute it, because you will get too much energy from this drink and will not be able to fall asleep.

Eating by Nature in Winter Time

White Eastern Pine Just recently I read a few posts that people fast on juices these days. And they drink juices made out of oranges, watermelons and other tropical fruits. But let’s think.

We live in Canada. It is winter now. Nature already prepared everything for us. If you look around in the forest you definitely will not miss pine trees. They are tall, beautiful and have very long needles. These needles are loaded with Vitamin C and A. Half a cup of crushed needles will simply substitute one full lemon by Vitamin C content. And here are some recipes for you:

Pine buds – just eat them raw. They are the most powerful in winter time, boost immune system, help with any type of respiratory illnesses

Pine needles raw – chew up into a ball and clean your teeth instead of toothpaste

Pine needles tea – ½ cup of crushed needles for two cups of nearly boiling water. I prefer not to simmer it. Simply poor it into thermos and let it sit for at least half an hour. You don’t need to drain it. If you like add some honey or cinnamon. This drink is full of vitamins C and A as well as of other important micro elements. If you have any other recipes, please, write them in the comments, this will make me very happy!

And now don’t forget to check our January events:

Winter Wonderland Retreat – Jan.24

Face Workshop – Wed. Jan 28 at 7 pm and Fri. Jan.30th at 10 am

Simple Raw Dishes in 10 minutes! 2 hours workshop – Jan 31 at 3 pm

Spaces fill out quickly.

Call us at 416-277-5432 or email

Green Juices

Since I was asked many times to start storing the recipes of my most successful freshly squeezed juice recipes I finally decided to do it here. You are more than welcome to come to our studio to taste them.

Today juice is

  • bunch of spinach
  • 2 stalks of celery
  • bunch of swiss chard
  • bunch of defrosted rhubarb (Yum!)
  • 3 big apples

If it is too sour for you just add some honey

In the next recipe I will add some pine needles, or cedar

Wild Leek Salad


At this time of the year we can eat right out of the forest.

Here is one of Taya’s recipes with wild leek.

My husband needed energy

My husband said that he feels really low on energy, so he asked what I can do to help him to make him feel better without practicing yoga or jogging with our giant King Shepherd puppy, or competitively jumping with our 5 year old.

So, I made him a BOMB (not literally):

Green Juice BOMB

Green Juice BOMB

  • 2 handfuls of spinach
  • 2 big carrots
  • 4 leaves of kale
  • 2 stalks of celery
  • 2 handfuls of mixed sprouts
  • 1 teaspoon of chlorella powder
  • 1 teaspoon of black current powder
  • 1 teaspoon of bilberry powder

I don’t suggest drinking it before bed.