Dallas Life+Yoga ~ Six Tastes Pumpkin Pie

I love Pumpkin.  I love Pumkin pie even better.  When Kathryn Templeton taught me this 6 taste pumpkin pie recipe it immediately became one of my favorites.  Fall is a great time of year to enjoy pumpkin and this recipe is even good for breakfast.  As we study Ayurveda we learn the importance of incorporating all six tastes in every meal to nourish and satisfy. Much of the wisdom of Ayurveda can be sourced on our tongues.  The sense of taste is an oral map to nutrition.  Our tastes unlock the nutrative qualities of the foods we consume.  Each taste will feed our mind, body and spirit.  Taste feeds our senses and when we spice and flavor foods with Ayurvedic wisdom we support optimal digestion and we give our brains the right signal to minimize cravings  and reduce over consumption.  It satisfies us!

Give this recipe a try and let me know:  15195172-a-pumpkin-pie-on-a-thanksgiving-dinner-table

1 pie crust (I use a nice glute free one I found at Whole Foods when making one is not an option)

2 cups pumpkin puree (fresh if you are ambitious and canned organic works great too)

3 eggs

1 cup sour cream
 or substitute whole milk yogurt

1 cup organic sugar (I use coconut sugar )

1/2 cup whole milk (From a happy cow, of course!)

1 tablespoon bourbon (or you may replace with a dash to 1/8 tsp. of any astringen/bitter herb like asafoetida- hing)

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon clove (or 1/4 teaspoon if freshly ground)

1/2 teaspoon salt


Beat together eggs and pumpkin puree until smooth and well-mixed. Stir in sour cream, sugar, milk, bourbon (or asafoetida), ginger, cinnamon, nutmeg, clove and salt until combined.

Assemble and Bake:

Pre-heat oven to 450 degrees. Place pie crust in glass pie dish and cover the edges with foil to prevent burning. Bake on middle rack for 10 minutes. Remove from oven, pour in the pie filling, and bake for another 40 to 50 minutes at 350 degrees. Don’t forget to turn down the heat! Be sure to remove the foil from the edges during the final 10 minutes of baking. Pie is done when a thin knife inserted into the center comes out clean.

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Dallas Life+Yoga ~Baked Oatmeal ~ My new favorite

Baked Oatmeal (adapted from Kathryn Templeton)photo

2 organic eggs

2 T Ghee

1 3/4 C of Whole Milk

1 t vanilla extract

2.5 C of Rolled Oats

1/2 Cup Toasted slivered Almonds or Toasted Pecans

1/2 C Maple Syrup, or Coconut Sugar

1 T Cinnamon

1/4 t Nutmeg

1/4 t Baking Powder

1/2 t salt

1/2 C dried cherries or dried cranberries

Mix wet ingredients separate, then mix dry ingredients separate.  Combine both, take a glass pie dish, wipe the inside with a little ghee on a paper towel.  Pour all ingredients inside oiled pie plate…..Put in Oven and bake 350 for 30 minutes.  I like to serve mine warm with a little warm milk…  If you refrigerate the left overs.  The next  day, warm up a slice in the toaster oven… add warm milk and enjoy!



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Dallas Life+Yoga~ Born to Sell (good things that is)

I was talking with a good friend the other day and he said “Kendall every time I read your email you are selling something….He said we want to read some stories about you….Do you always have to be selling…selling…selling”?… And you know what I told him?  Yes!  I was born a salesman… Really…But I don’t want to sell just anything I especially like to sell things that are good for you!

When I was 11 years old my mom took me to an apple orchard where I picked 100 pounds of apples.  I set up a road side table with bags and a scale and I sold apples all day long to drivers who passed by and stopped.  I didn’t end up selling them all that day and it never even occurred to me to quit.  I got my little sister’s red wagon, packed up my road side business and I went door to door with the balance of my inventory until I sold all of the apples.

And I have approached my life, my yoga business, my coaching and mentoring and the events that I host with the same tenacity and spirit..  It never occurs to me to give up….  I just think of a different way when the one way I am using no longer works.

It is probably why I am so passionate about yoga, sharing its gifts and fruits and I never give up… To me…yoga offers up many ways to get where we need to end up…I am deeply committed to providing a service and a resource that helps each and everyone of us and keeps us from giving up…..I remain deeply driven to help anyone who wants to do the same.

So there you have it… A little glimpse into why I am the way I am…And why you might consider using our website as a resource for everything yoga in Dallas and beyond!

by: Kendall Inman

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Dallas Life+Yoga ~ Warm Cardamom Milk to help you sleep

I promised to offer some self care practices as we enter into December.  Tips, suggestions, recipes etc. that will help us to ground in a world that is spinning all around us.  There are more cars on the road, more parties, more events, more food,  more tasks at hand and.. just plain more of everything. It is very important that you incorporate some morning and evening rituals that can help you to remain centered, steady and at ease.

Sooo…I haven’t been sleeping very well.  And when we don’t sleep well we don’t restore, repair, digest, etc. over night… all that we need to…to start the next day on our A-Game.  In fact when I am up a lot all night…the next day I wake up groggy, slow, heavy and feeling much like I have a hang over…. I am definitely not on my A-Game!

A few days ago I was thumbing through Eat, Taste Heal.  And found this recipe.  Thought I would share it with you as it had a great effect on me.  The first night I woke up only once and then last night I slept like a baby.  I still woke up a little slow and groggy but I was in much better shape.  And I will be good as new after a few more sleep filled nights….I think for December this will be one of my evening rituals. I am still  encouraging you to have lights out my 10pm…(okay 10:30pm… but no later)

Warm Cardamom Milk


  • 1 Cup Milk ( I used 2 %)
  • 1 tsp ghee (remember we made it in Yoga Secrets and you can also buy ready made at any natural grocers)
  • 1 tsp raw sugar ( I used coconut sugar my new favorite)
  • 1/8 tsp of Cardamom (ground)
  • 1/2 TBSP ground cashews ( I used my old coffee grinder which is now a spice grinder or you can also a food processor or use your mortar
  • 2 strands of saffron

Put all ingredients in a saucepan and bring to a soft boil, stir frequently….Recite Maha Mritjunjai Mantra or your own mantra, and ENJOY a wonderful restful night)

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Dallas Life+Yoga ~ What everyone is saying about “Yoga Secrets”

Good morning beautiful yogini!
Because of you my morning has started out better than usual! I’m sitting here with my first homemade cup of chai! After I used my new tongue scraper (wow what an interesting experience for the virgin scraper) I decided to try the next new ritual of homemade chai now that I have all the tools.
I can’t thank you enough for all the information and motivation you gave us yesterday at the workshop. All things come to us at the right time and yesterday was just what I needed.
Anyways – just wanted to thank you and let you know I was thinking of you this morning with gratefulness and love. Michelle

Your influence is making a positive difference in my life
Thank you

I wanted to tell you how much I enjoyed today’s Yoga Secrets class.  At $100 I initially thought it was too high, but it was definitely worth every cent!  You told a great story and reaffirmed many things I had learned before, as well as teaching us some new “tricks”. Mark

I am inspired -so….. this morning I had the …..(can’t reveal the secrets).   I still have a few secrets to incorporate into my morning ritual, but already I feel better.  Maybe it’s just knowing that I am doing something truly wonderful for myself.   I feel so lucky to know you.  Thanks again to you for taking the time to share this with us.-Kathy

Thanks for all the great tips.   Everything is so helpful.  you are a treasure! -Jackie

So inspired by Kendall’s 10 Ancient Yogic Secrets class on Saturday. I set myself up a pretty little morning ritual station to start the day off right. Thanks, Jorie

Just got out of the Ten Ancient Yoga Secrets to Immediately Improve Your Life with the amazing Kendall Inman… You need to do this workshop, the secrets she shared are way more valuable than the price of admission! Thanks, Melanie

Thank you for the workshop Kendall. It was wonderful!, Nathalie

Today’s workshop was great, Kendall! I leaned so much from you , Reema

This was a great way to spend the afternoon. Thanks -John

It was great!!! Thank you so much!! I can’t wait to add these to my self care program, Lisa

Awesome workshop! I’m so glad I was able to attend! Great information and a great goody bag! Bruce

I loved your workshop! Such good info and great tools to stay sane in a busy, complicated world!” -Christa

Making … on this lovely afternoon. Thanks, Kendall Inman for the inspiration and the know how. I’ve made your … twice. The spouse likes it too much. Keeps drinking my extra. And I am feeling so much better since Saturday…. is happy medicine. –J

I loved it to. All of you who’ve attended know what I did this morning. The ritual. -Maureen

Dear, dear Kendall,

What a wonderful afternoon with you. Thank you so much for all of the effort and LOVE you put into the “secrets” you shared! As some folks were leaving (all with a smile on their faces) I heard them remark “I wondering when she will be able to come back???”….isn’t that great? Thanks again- Michelle

While in Dallas watching your wheels turn with yoga secrets ideas to sitting in the class was fun and amazing.  You did a fantastic job.  You spoke both to people who have some working knowledge of the info and also to the beginners.  You are using your gifts well.-Tish


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Dallas Life+Yoga ~A good hearty Curried Cauliflower Soup

Fall is a good time of year to add a rich, hearty soup into your daily routine. Cauliflower is easy to digest and very friendly to pitta and kapha and, by the warm, smooth  qualities of this soup, it is also nice for vata during its vulnerable season (now). Because of its look and shape, cauliflower is said to also be good for the brain. This vegetable is also high in vitamin C as well as anti-inflammatory and cancer-prevention substances.

1 cup onion chopped
7 cups (approx.) cauliflower
1 1/2 cups (approx.) red skinned potatoes
2 tsp. coriander
1 tsp. fenugreek
1 tsp. cinnamon
1/2 tsp. turmeric
1 pinch hing
2 Tbs. ghee, sesame or olive oil
3/4 cup walnuts soaked overnight
5 cups water or vegetable stock
1 tsp. mineral salt
Optional nori or other sea vegetable flakes


Soak the walnuts, preferably overnight, in warm water with a pinch of salt. If not, just before use, blanch them with hot water and let them sit for 15 minutes. Drain the water and make a walnut “milk” by placing the walnuts and one cup of fresh water or stock in a blender. Blend well. Then, add a second cup of water and blend again until the milk is smooth.

Dice the onion. Cut the thick stalk of the cauliflower as close to the florets as possible. Then, break the florets into small, bite-sized “trees”. Chop the stalk into small chunks. Leave the skin on the potatoes and cut them into cubes.

In a soup pot, sauté the onion in the ghee or oil over medium heat for 5 minutes. Add the spices and quickly stir for a minute, paying close attention that the spices don’t stick and burn. You can always add a bit of water in the pot if spices stick.  Add the cauliflower florets, cauliflower stalk, potatoes, and salt. Stir well. (I didn’t have any potatoes on hand so added some broccoli that I had…and it turned out fine)

Add just enough water or stock (approximately 3 cups) to almost cover the vegetables. Cover the pot and let simmer over medium heat.

When the vegetables are tender but not mushy, remove two to three cups of vegetables with liquid and add to the walnut milk in the blender. Purée until smooth. Add the puréed veggies and walnut milk mixture back to the pot of vegetables. Stir well.

Add more salt to taste if necessary and serve. For an added dose of trace minerals, vitamins, and nutrients, garnish the soup with a sprinkling of nori or other sea vegetable flakes.

Note: Allow yourself to be flexible with the ingredients. Should you not have all the individual spices readily available, opt for a curry powder.  I am not a big fan of hing so I left it out…If you don’t have walnuts on hand, substitute soaked and peeled almonds or hazelnuts. If nuts don’t agree with you, forgo them completely and you will still get a delicious soup. For a sweeter version of this soup, skip the red-skinned potato and add cubed winter squash or sweet potato.

This recipe adapted from The Ayurvedic Institute New Mexico