Crystal Ann Yoga + Nutrition

07/27/2025

Garden veggies with personalities

Beets=Pickled beets
Beans=Pickled Dilly beans
Carrots went into a curry

07/24/2025

Join me for a Wisdom Talk
Perennial Fitchburg Aug 9th
10:45am-Noon

As we enter into the hottest time of the year, August in full Pitta season, how do we stay cool physically and mentally?

In this session you will learn breathwork, mudras, slow gentle practices, and poses to help you cool down your body and settle your thoughts.

We will explore what it means to have more Pitta (Fire and Water) in your constitution based on Ayurveda principles. You may discover why you feel angry and hot during such a beautiful time of the year.

There will be suggestions on consuming seasonal foods, herbs and spices to use for balance and a few easy cooling recipes. Bring something to take notes, your Yoga mat, and dress comfortably and cool.

Sign up at Perennial-yoga.com

On Sunday, July 27th join me:
Restore Nidra
Perennial Fitchburg
4:30-5:45pm
A cooling, restorative practice to rebuild Ojas, vital energy.

07/23/2025

Lasagna Inspired Caserole
Delicious tastes of Summer

Layers of:
Patty pan squash sauteed
Tofu mashed with nutritional yeast, minced garlic and lemon juice
Garlic tomato sauce, simmered several hours, last season's tomatoes
Sweet basil pesto w/walnuts
Quinoa brown rice pasta
Pumpkin seeds

Vegan and Gluten Free

07/19/2025

Embracing tasty, yet simple Summer cooking using fresh picked garden veggies

Mise en place for baked Sunflower Falafel patties

One meal of a chard leaf Falafel wrap and another as a vegan bowl with sourdough focaccia, red pepper hummus and lots of veggies

Both had vegan yogurt dill sauce, pickled veggies, daikon radish sprouts, and Falafel patties

Prep for quick pickled carrots and purple onion

07/15/2025

Cilantro Pesto for Pitta Season

Fresh pulled Cilantro from my garden. The WHOLE plant is edible: stems, leaves, roots, use it all! It is rich in minerals and helps to detox and cool the body.

Simply blend cilantro, a little extra virgin olive oil (cold pressed), a handful of pumpkin seeds (easier to digest than nuts), Himalayan pink salt and generous squeeze of fresh lime juice (cooling). Vegan and Cooling. (No dairy, No garlic)

Red Lentil GF Pasta protein rich at 14g per serving.
Utilize the pesto as you choose. It is tasty with veggies and whole grains, as a topping on stews and soups, etc.

07/13/2025

I often mention Ojas in my Yoga classes.

Here is an indepth article explaining how and why Ojas are important and ways to build them.

3-5minute read

Peace,

Ojas is the ultimate resort of strength, patience and endurance for body and mind. Ojas is cultivated in Ayurvedic Healing for disease prevention, deep healing, rejuvenation and longevity.

07/13/2025

Good to know this

The Clean 15 - 2025 🌱💧

Every year the EWG releases a list of the 15 fruits & vegetables with the lowest amounts of pesticide residue when they are conventionally grown.

What they are this year:

Pineapples
Sweet corn (fresh & frozen)
Avocados
Papaya
Onion
Sweet peas (frozen)
Asparagus
Cabbage
Watermelon
Cauliflower
Bananas
Mangoes
Carrots
Mushrooms
Kiwi

These are foods you don’t need to prioritize as organic when shopping or planning your meals!

07/12/2025

Fermentation Class
August 19th 4-5:30pmCDT
Virtual

Best time to ferment veggies is when they are fresh in season. I choose a Tuesday so you can get to a weekend farmers market if needed.

You'll learn a couple of different Fermentation methods and will receive recipes for:
Sauerkraut
Kim Chi
Veggie snacks
Ginger Brew

You can choose the projects you make in class. I'll be going through all of the recipes during the session and explaining why Fermentation is such a wonderful option. The class will be recorded since there is a lot of information.

You can register now.
$25 per household/family
Venmo. Crystal-hanson-16
Zelle. Healthyls@comcast.net
847-345-7903

If can't attend, you are welcome to sign up for the recipes and recorded session.

Pictured is my 1st batch of Kim chi this season.

07/09/2025

Captain Sourpants, my sourdough starter was alive and bubbly very early this morning.
I mixed up some gluten free flours, salt and water to make a focaccia dough. It proofed in a warm spot while I went about my day.
It baked well. Check out that crumb!

Successful GF SD Focaccia

Happy to share the recipe once I write it up.

07/07/2025

These all natural formulas for bug spray and treating bug bites are very effective and safe for your body and environment.

07/06/2025

I set a challenge for myself to make a gluten free vegan Summer ravioli.

It was definitely a challenge! I'll be seeking out more recipes for the pasta dough.

I used my garden rainbow chard sauteed with garlic for a base filling and sweet basil and cilantro to make 2 flavorful pestoes to add with the chard.

It was labor intensive, but the flavors and textures were delicious. Served with roasted mushrooms topped with more pesto.