YOGA MONDAYS-Fit and Fun over the Holidays

The lifestyle of a chef can seem every bit as glamorous as you see on TV, in movies and in magazines..for about 5 minutes!  Then come the long hours standing in a hot kitchen, the sleepless nights thinking of new menu ideas or worrying about the next critics review.  It can be physically and mentally exhausting, but we continue to do it because it is a love that is deep within us to create art and passion through food.  What we often don’t realize is that the “work” part of being a chef can take its toll on our bodies.  Working as many hours as we do, Kazuto and I found we had little time to spend with friends and family and even less time to do something active that we had enjoyed in the past.  An avid golfer and biker, Kazuto found that his body had begun to age and that aches and pains came more often.  I had experienced countless nights waking up with leg cramps and lost much of the flexibility I felt I had in my younger years.  But what could we do?  There were not enough hours in the day or days in the week to fit in the gym as part of our routine.  So when our friend Rennie, a yoga instructor, suggested a semi-private class where we would not only have her full attention but at the same time we would be able to spend time with friends, it seemed like a perfect match.

That was six months ago and now we call it YOGA MONDAYS.  It is something everyone can do and what a great way to have fun and get fit at the same time.  We meet every Monday night at 5:30pm for yoga at Rennie’s home.  Some days it is the most spiritual retreat I can imagine and other times it is simply a great workout for my sore body.  Every time it seems to heal us just when and where we need it.   There are now seven of us in the group who meet for yoga.  It lasts about an hour and a half and we are all serious and committed during the workout.  But, at 7pm when the lights are turned up, we all arise from our mats ready to socialize.   We chat and put away our yoga equipment and then half of us head to the kitchen while the others reorganize furniture and set the table. 

Being the “professionals” of the group, Kazuto and I naturally head straight to the kitchen.  We usually know ahead of time what the general menu will be so that makes it easier but there are usually moments of spontaneity too.  Each week we choose a theme and divide up tasks.  Generally, there is always some type of hors d’oeuvres to munch on while we cook, then the dinner and then dessert.  Although we began with menus that usually incorporated grilling meats, we realized that we wanted to eat healthier especially after yoga.  We had also seen Kathy Freston talking about her book Quantum Wellness and began consciously preparing a more balanced menu incorporating more vegetables and staying away from the usual pitfalls like throwing a steak on the grill just because it was quick, easy and filling.  Its not to say that we have become vegetarians, we all still love meat, but we are more aware of what we are eating and how it affects our bodies.  Although some of our meals may consist of mostly fish, vegetables  or tofu, it doesn’t mean  that we leave the table hungry.  In fact, our dinners are quite satisfying.  In fact, it’s the whole package of the workout, the comraderie of creating the meal and sharing it with friends that make it all the more festive and satisfying.

There may be some who think we are crazy Californians doing yoga and eating tofu, but it couldn’t be further from the truth.  Foie gras and truffles are still a part of our lives and always will be.  But if you are looking for a fun way to spend time with friends and exercise your mind and body at the same time, Yoga Mondays, Tuesdays or Wednesdays may be the perfect way to party with your friends and not feel guilty.

  Some of our Yoga Monday Menus

(they’re easy when everyone pitches in)

 Kazuto’s Edamame Hummus with Vegetable Crudite

Grilled Yellowtail Fish Tacos

Cilantro Rice, Guacamole, Guajillo Chili Salsa

Corn and Black Bean Salad with Lime Vinaigrette

Fruit Smoothies with Agave Nectar and Almond Milk

 *

Make Your Own Sushi

(put out all the ingredients and let everyone do their own)

Grilled Yellowtail Collars with Daikon Vinaigrette

Stirfried Tofu with Broccoli and Black Bean Sauce

Steamed Rice

‘Quickfire Challenge’ with Puff Pastry, Chocolate, Almonds and Cabernet Jelly

 *

Olives, Marcona Almonds and Manchego Cheese

Duo of Mini Burgers

Ahi Tuna Burgers with Wasabi Mayonnaise and Roasted Peppers

Portobello Mushroom Burgers

Napa Cabbage Slaw

Sorbet with Fresh Fruit

*

 Goat Cheese and Cherry Tomato Bruschetta

Grilled Whole Trout with Lemon Vinaigrette

Potato-Nueske Bacon Hash

Sauteed Broccolini with Ginger and Garlic

Mango with Lime

 *

Puff Pastry with Goat Cheese, Tomatoes and Basil

Grilled Pork Loin with Kazuto’s Curry Sauce and Mango Salsa

Stirfried Baby Bok Choy

Steamed Rice

*

Cheese, Fruit and Nuts

White Bean Hummus with Flax Seed Chips

Stirfried Tofu with XO Sauce

Braised Mustard Greens with Ginger

Cold Sesame-Peanut Noodles with Snowpeas and Carrots

Brown Rice

Fresh Fruit

 *

And then there are always the composed salads that we create with whatever we may all have around in our refrigerator . .

 Grilled Chicken Caesar Salad with Parmesan Croutons

Warm Spinach Salad with Mushrooms and Turkey Bacon Vinaigrette

Roasted Beet Salad with Goat Cheese and Sliced Almonds

Chopped Salad with Shrimp and Green Goddess Dressing

Grilled Chicken and Farmers Market Green Salad with Blue Cheese, Hazelnuts and Green Beans