Healthy Recipes by Wai Lana

Spinach Farfalle

Red, yellow, and orange peppers along with fresh tomatoes and spinach are combined to make a fresh, hearty Italian-style sauce for farfalle pasta, or a gluten-free choice if you prefer. This is a recipe the whole family will enjoy.

Yield: Serves 4 to 6
Cooking Time: 30 Minutes
Prep Time: 10 Minutes
Ingredients: 
  • 2 to 3 Tbsp olive oil
  • 1 red, 1 yellow, and 1 orange pepper, chopped
  • 4 large tomatoes, cut into pieces
  • 2 tsp pink Himalayan sea salt
  • 1 tsp pepper
  • 1½ tsp dried oregano
  • 2½ tsp dried basil, or a half to whole bunch of chopped fresh basil
  • 3 to 4 cups of freshly washed baby spinach
  • 1 cup grated cheese
  • 2 cups or 6 to 8 servings of dry bowtie pasta (farfalle), or rice pasta for a gluten-free option
Instructions: 
  1. Boil a large pot of water and cook pasta according to package directions while you are completing the next steps so that everything will be ready at the same time.
  2. Place first 7 ingredients in a medium-size pot and cook on medium high heat, stirring occasionally. Vegetables should be cooked until tender and the skin from the tomatoes has peeled away. 
  3. Once vegetables are done, use a handheld blender to pulse the sauce only 3 to 4 times so that some of it is puréed, but there are still chunks of vegetables. Then fold in handfuls of fresh spinach until all incorporated. Keep on low heat to reduce spinach. Set aside.
  4. Drain pasta and place into a baking dish. Pour the warm vegetable sauce on top of the pasta. Sprinkle the grated cheese on top. 
By Collage Video | | Recipe, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Thai Vegetable Spring Rolls with Almond Butter Dipping Sauce

This is one of those recipes that is easy, healthy, and super gourmet. Your friends will thank you for feeding them such a healthy and delicious meal and you’ll have fun eating it without any guilt!

Yield: 10 rolls
Cooking Time: 30 Minutes
Prep Time: 10 Minutes
Ingredients: 
  • 1 block firm tofu cut into long strips, keeping the width of a slice of bread
  • 2 Tbsp butter
  • 2 Tbsp soy sauce
  • 2 Tbsp nutritional yeast 
  • 1 Tbsp of real maple syrup
  • Pepper to taste
  • 1 shredded carrot
  • 1 red bell pepper, thinly sliced
  • 8 lettuce leaves rolled and the sliced
  • Fresh sprigs of either mint or cilantro or both for each wrap
  • 8 to 12 rice paper wraps approx. 8½” in diameter
  • 4 servings of kelp, udon, or rice vermicelli cooked and rinsed
  • Warm water in a large shallow bowl

Dipping Sauce: 

  • 1/2 cup raw almond butter
  • 1/2 cup water
  • Juice of 1 lime
  • 1 tsp Himalayan sea salt
  • 1 tsp of any liquid sweetener
  • 2 tsp dried onion
  • 1 Tbsp fresh ginger root grated
  • 2 Tbsp toasted sesame oil 
  • Pinch of dried chili flakes to taste
Instructions: 
  1. In a large skillet, over medium-high heat, pan-fry the tofu in butter and soy sauce for a few minutes. Add nutritional yeast, and pepper and cook until golden but still soft. This should take about 8 minutes. Then add maple syrup, turning tofu strips as necessary for 1 more minute. Turn off heat and leave in pan.
  2. Make dipping sauce by putting all dipping sauce ingredients in blender. Blend until smooth. Set aside.
  3. Put chopped carrot, red pepper, and lettuce in a bowl and pour a few tablespoons of the dipping sauce over and mix as you would if it were a salad. Set aside.
  4. To wrap, have all items in front of you, including the carrots, tofu, noodles, and fresh herbs (cilantro and/or mint). Soak the rice wrap in warm water for approximately 10 seconds unit it is moist. Pull out the wrap being extra careful to not let the sides stick together. Place the wrapper on a cutting board.  Add a small amount of each item 2 inches up from the bottom in a 5 inch line, leaving just enough room for the part below it to be flipped around and tucked under the filling.  Fold in both sides and continue to wrap tightly. 
  5. After each roll has been wrapped, use the remainder of the sauce for dipping.
By Collage Video | | Healthy, Recipe, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Red Lentil Dhal

This dhal has a very simple texture and yet is intricately and authentically flavored with Indian spices. If you have never tried dhal before, this recipe will make it a memorable experience. Take the opportunity to experiment with the amount of chili flakes you add according to how spicy you like your food. With or without the extra spice, it is a delightful companion to basmati rice.

Yield: Serves 4
Cooking Time: 45 Minutes
Prep Time: 15 Minutes
Ingredients: 
  • 2 Tbsp olive oil
  • 1 Tbsp black mustard seed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/8 tsp chili flakes
  • 1 garlic clove, crushed
  • 1 small onion, chopped
  • 1 two-inch piece of fresh ginger, grated
  • 4 large ripe tomatoes, chopped
  • 2 cups of red lentils
  • 6 cups of water
  • ½ tsp salt
  • 3 Tbsp tomato paste
  • 1½ cups Swiss chard, washed and chopped
  • Sliced lemons to garnish
Instructions: 
  1. In a medium pot, add olive oil and sauté spices.
  2. Add garlic, onion and ginger and let cook for a few minutes.
  3. Add chopped tomatoes and let cook for a few more minutes.
  4. Add water, lentils and salt. Raise to high heat till boiling, then lower to simmer and cook until lentils are tender.
  5. Add tomato paste and chard. Stir to combine. Cook for an additional 10 minutes.

*Can use more or less water for desired thickness. Serve with lemon slices.

By Collage Video | | Healthy, Recipe, Wai Lana, wellness | 0 comments | Read more

Almond Supreme Salad Dressing

Almond Salad Dressing

Don't let the long list of ingredients in this dressing throw you off. Once assembled, it takes no time to put it all in a blender. The end result is a deliciously creamy salad dressing, perfect for any combination of crunchy vegetables or even steamed greens.

Yield: 4 to 6 servings
Cooking Time: 0 Minutes
Prep Time: 5 Minutes
Ingredients: 
  • 5 Tbsp creamy almond butter
  • ¼ cup apple cider vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 3 Tbsp soy sauce
  • 2 tsp liquid sweetener
  • 1½ Tbsp grated ginger
  • ½ tsp black pepper
  • Juice from half a lemon
  • Dash of cayenne pepper
Instructions: 
  1. Make dressing by putting all ingredients in blender and blending well.
  2. Pour over top of salad
By Collage Video | | Healthy, Recipe, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Pressed-in Golden Butter Crust Pastry

This easy recipe turns any pie into an elegant deep dish masterpiece. Starting with a simple butter crust recipe, the dough is then rolled out and pressed into a 9-inch, spring-form pan. Once baked, the thick golden pastry crust makes a beautiful showcase for your choice of fillings. 

Yield: 9" pie shell
Cooking Time: 20 Minutes
Prep Time: 25 Minutes
Ingredients: 
  • 8 Tbsp or 1 stick salted butter, cold
  • 1¼ cups all-purpose flour
  • 1 tsp granulated sugar
  • ¼ cup ice water 
Instructions: 
  1. Slice the cold butter into one-inch cubes.  
  2. In a food processor, pulse the flour, sugar, and butter cubes together until the butter has blended into the flour. Then, gradually pour the cold water into the mixture as the processor is slowly going. As soon as the mixture forms into a dough ball, stop the food processor. 
  3. Remove the dough from the food processor and form it into a ball. Wrap the dough ball in plastic wrap and chill in the refrigerator for one hour.  
  4. After one hour, roll out the dough out on a floured surface to fit a 9-inch spring-form pan with 3-inch sides. Place the dough into the pan, pressing it against the sides and along the bottom of the pan. Trim off any overhanging dough. Chill in the refrigerator while you prepare the filling.
  5. Once the filling is poured in, bake at 350 degrees for 60 minutes or until crust is golden on sides and filling is cooked. For other fillings, cooking time will vary from 20-60 minutes.
By Collage Video | | Healthy, Recipe, Wai Lana, Weekly Blog | 0 comments | Read more

Rich and Delicious Guacamole

Wai Lana Guacamole

Avocados are a nutrient rich super food. Blending in juicy tomatoes, onion, lime, and cilantro turn a simple guacamole into a top rated classic.

Yield: Serves 4 to 6
Cooking Time: 0 Minutes
Prep Time: 5 Minutes
Ingredients: 
  • 3 large ripe avocados
  • 1 cup or 8 oz container of sour cream
  • 1/2 cup red onion, chopped
  • 1 small pack of cherry tomatoes
  • Dash of chili pepper
  • Salt and pepper to taste
Instructions: 
  1. Finely chop red onions and cherry tomatoes or pulse in food processor.
  2. Cut avocado in half and remove pit. Scrape out flesh into a mixing bowl along with sour cream. Whisk (or use electric mixer) and beat until creamy.
  3. Add chopped onion, tomato, chili pepper, and salt and pepper to taste.
By Collage Video | | fitness, Healthy, Recipe, Wai Lana, wellness | 0 comments | Read more

Amazing Cream of Mushroom Soup

Here’s a robustly flavored, satisfying chowder that lets you savor the diverse shapes, soft textures, and deep, woodsy flavors of hearty, protein-rich mushrooms. Rustic yet elegant, this recipe is a foolproof crowd-pleaser.

Yield: About 8 cups
Cooking Time: 15 Minutes
Prep Time: 20 Minutes
Ingredients: 
 3 Tbsp  salted butter 6½ cups water
1 cup diced onion 2 tsp salt or to taste
1 cup chopped celery (2 stalks) 2 cups peeled, diced potato (2 potatoes)
1 cup finely sliced leek  (1-2 leeks) 2 Tbsp sherry
1 Tbsp minced garlic  (2-3 cloves) Fresh-ground black pepper to taste
4 cups mixed mushrooms* 1 tsp dried rubbed sage
1¼ cups half-and-half (cream)
Instructions: 
  1. Melt the butter in a 4-quart pot over medium-high heat. Add the onion, celery, leek, and garlic and sauté for a few minutes until they begin to brown. Add the mushrooms and sauté for a few more minutes.
  2. Add the remaining ingredients, increase the heat to high, and gently bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes or until the potato is tender. Remove from the heat.
  3. Place 3 cups of the soup in a blender and blend until smooth. Return to the pot and stir through. Ladle into bowls and serve.
Notes: 

*Rinse the mushrooms and discard any tough stems. Tear or chop the mushrooms into bite-size pieces. You can also use other mushroom varieties like button, porcini, and chanterelle.

Presentation: If you have a few leftover mushrooms, sliver and sauté them briefly in butter or oil over medium-high heat. Garnish each bowl with a few slices.

By Collage Video | | Healthy, Recipe, Soup, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

Rustic Tomato Soup

Rustic Tomato Soup

This is a perfect “cure-all” soup for a cold day. It’s full of intricate flavors that blend seamlessly, and it’s loaded with everything that's good for you. Serves nicely with toasted bread and butter. 

Yield: 4-6 Servings
Cooking Time: 40 Minutes
Prep Time: 10 Minutes
 
Ingredients: 
2 cloves garlic 1 bunch of washed and chopped Swiss chard
1 leek 4 tomatoes, cut into pieces
3 carrots 1/2 tsp ground cumin
1 red bell pepper 1 tsp ground oregano
1 head of broccoli 1-1/2 tsp salt
1 zucchini 1/2 tsp pepper
2 Tbsp olive oil 1 pinch (careful, a very small pinch) of cayenne pepper
3 Tbsp liquid aminos (Bragg's is a good one to use) 2 or more cups of water
Instructions: 
  1. Chop garlic, leek, carrots, red pepper, broccoli, and zucchini into small bite-sized pieces.
  2. In medium saucepan, sauté the leek, carrots, and garlic in olive oil over medium heat for approximately 5 minutes. Add red pepper, zucchini, and broccoli. When vegetables begin to soften, add liquid aminos. Cook until vegetables are tender. Turn off heat. Set aside.
  3. In separate large soup pot, add chopped chard, tomatoes, and spices (cumin, oregano, salt, pepper, and cayenne) and turn to medium heat. Keeping the lid mostly on, but stirring occasionally, let the vegetables cook until the tomato skin starts peeling away and the chard has reduced in size (approximately 10 to 15 minutes).
  4. Add all vegetables from the saucepan to the pot of tomatoes and Swiss chard. Add the 2 cups of water, or more if you prefer a thinner soup. Turn to high heat, stirring occasionally until almost boiled.
  5. Turn off heat and serve.
By Collage Video | | fitness, Healthy, Recipe, Soup, Wai Lana, Weekly Blog, wellness | 0 comments | Read more

New Exclusive: Wai Lana Blog

It would be difficult, if not impossible, to find anyone as influential as Wai Lana in bringing yoga to the mainstream.

Wai Lana's internationally aired TV series continues to attract a huge audience and has played a key role in yoga's skyrocketing popularity. Famous for making it easy and effective, Wai Lana excels at making the ancient art of yoga a life-enhancing experience for anyone who practices along with her.

WaiLanaSunset

Wai Lana is not only a beautiful and charming modern-day yoga advocate but also a highly energetic and prolific artist. She has produced several yoga videos and DVDs for people of all levels and hosted nearly 200 half-hour television programs of yoga instruction. Wai Lana is one of the most well known yoga teachers in the world today. Her daily yoga TV shows are regularly watched by millions of people around the globe on five continents, including in the United States, where her shows appear nationwide on many PBS stations.

Wai Lana has become a favorite of viewers of all ages—from preschoolers to great-grandparents. Along with co-directing and hosting her TV shows, Wai Lana also designs the colorful clothes and flower garlands she wears during production. She travels the world to shoot her projects in the world's most beautiful, pristine locations in order to create inspiring visuals for her audience. Instructing us from the breathtaking coastlines of California and Hawaii to the snow-capped mountains of New Zealand to the spectacular red rock deserts of Sedona, Wai Lana has become a favorite of viewers of all ages—from preschoolers to great-grandparents.

Well known by now are Wai Lana’s yoga exercise videos and DVDs. Her Easy Yoga Series is now available around the world in different languages, as is her second series, Hello Fitness Yoga. A third series, Fun Challenge, targets intermediate and more advanced levels. She has also recently released a new series called Yoga for Everyone.

In addition to the spectacular scenic backgrounds, all of Wai Lana’s productions feature beautiful, soothing soundtracks to help viewers relax and let go of stress while they exercise. Including many original vocal recordings of her own, Wai Lana’s yoga music has attracted an audience of its own.

Wai Lana has been a yoga practitioner and vegetarian for over twenty years, and her commitment to good health couldn’t be more evident. Wai Lana has been a yoga practitioner and vegetarian for over twenty years, and her commitment to good health couldn’t be more evident than in the luscious, mouth-watering recipes and snacks .
Wai Lana Bowl

To the serene and warm-hearted Wai Lana, introducing people to a healthy yoga lifestyle is an important service to the global community. She has dedicated her life to this endeavor, and what began in a small way has grown very quickly.

Wai Lana has traveled the world for the past twenty years, working with dedicated professionals from different countries to produce the highest quality work in every field into which she ventures. This has earned Wai Lana unmatched admiration and made her a household name. Wai Lana’s popularity and recognition is certain to increase as she continues to make the practice of yoga easy and effective for millions more.

By Collage Video | | fitness, Recipe, Soup, Wai Lana, Weekly Blog | 0 comments | Read more

Welcome to Wai Lana's Healthy Recipes

Welcome to Wai Lana's Healthy Recipes - a weekly blog written by Internationally aired TV series Yoga instructor Wai Lana.

For over 25 years, Wai Lana has been sharing the gift of yoga through her worldwide TV shows entitled "Wai Lana Yoga". Wai Lana is now one of the leading brands of yoga, fitness & natural lifestyle products.

Each week (Saturdays) Wai Lana will be sharing homemade, hearty, and healthy recipes to CollageVideo.com.

Be sure to check out Wai Lana's fabulous healthy snack selections HERE.

Wai Lana

Thank you for reading.

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