Yoga Babes' Jessica Mulvey & Her Vegan Recipes


Meet Jessica Mulvey. She teaches private yoga at YogaBabes and created a YogaBabes blog on yoga and wellness. She holds a BS in Natural Science from Loyola Marymount University. During her 4 years at LMU, she fell in love with yoga while studying yoga under yogi Dr. John Doyle. Once she graduated from LMU, she trained through CorePower yoga to become a certified yoga instructor. {and she's crazy pretty} When not teaching yoga or writing for her blog, she will find me cooking, reading, knitting, or gardening. 

My Vegan Granola

3 Cups of old fashioned rolled oats
1 ¼ Cup of nuts (Using my Vita-Mix, I gently blend unsalted almonds and cashews)
¼ Cup of flaxseed
2/3 Cup unsweetened coconut flakes
1 Tsp ground cinnamon
1/3 Cup melted coconut oil
½ Cup local organic honey
½ Tsp sea salt
½ Tsp vanilla extract
1 Cup dried fruit (I prefer the traditional raisins)
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients and stir. Then add in the wet ingredients. Do not add
the dried fruit until after this mixture has been baked.
3. Line two baking sheets with aluminum foil and transfer this mixture evenly onto
4. Bake for 20-30 minutes and mix the granola every 10 minutes so nothing burns. You
know your granola is done when it is golden.
5. Let the granola cool on the pan, then transfer to a large Tupperware container, and
finally mix in your dried fruit.
My Zucchini Pasta
1 Zucchini sliced long ways, like pasta
1.5 C of cherry tomatoes, sliced in half
1 C of sliced mushrooms
1 clove of garlic, minced (or more if you don’t have a hot date tonight)
¼ C of pine nuts
A few torn leaves of fresh basil
1/3 C of organic EVOO
Dash of sea salt
Dash of crushed red pepper flakes
A squeeze of lemon
1. Wash and slice your produce as directed.
2. Over medium heat, simmer garlic in half of the olive oil.
3. Add the mushrooms and the zucchini to the heat first for 2 minutes. Then add the
cherry tomatoes, pine nuts, and crush red pepper flakes for 2 minutes to warm.
Remove from the heat and add the salt, lemon, rest of the EVOO, and basil.