LA_Yoga_-_February_2018_Red

CONTRIBUTORSCONTRIBUTORS

Samantha (Sami) Sneider

Photographer

samanthasneider.com

Sarit Rogers

Writer and Photographer

saritphotography.com

I love to make a bowl of un-

sweetened greek yogurt or my

new favorite, Siggi’s, add some

fresh fruit and/or homemade

granola, and a spot of grade B

maple syrup or honey. Tea is a

huge source of comfort for me,

and something I lean toward if

I’m having a tough day. I also

have a weak spot for steel cut

oats cooked with almond milk,

and when in season, fresh

pomegranate seeds.

I make my own dark chocolate
bark from scratch. I buy raw
cacao, melt it, and mix in co-
conut sugar or maple syrup for
sweetener, and sea salt or pep-
permint for flavor. I find that
it tastes better and makes for a
cleaner version of my favorite
treat. It’s also sustainable be-
cause you don’t need any extra
wrapping and the ingredients
can be purchased in bulk.
@samisneider

We asked a selection of this month’s contributors the following question:

What’s your favorite hack for healthy and sustainable comfort food?

Where I Pick Up

My LA Yoga

Judi Goodwin is a 75-year-old grandma

who goes to yoga class five times a

week. She particularly loves level one

and restorative classes. Judi picks up

LA YOGA Magazine at YogaWorks in

Costa Mesa. She says, “I challenge other

75-year-olds to join in!! It’s a blast!”

Would you like to be featured in a

future issue of LA YOGA? Please send

us a high resolution photo of yourself

with the magazine at your favorite

location to see yourself in print.

Email us at: [email protected]

Where Do You Pick Up

Yo u r L A Yo g a?

Susan Currie

Associate Editor

susancurriecreative.com

Julie Pilat

Writer

theideafoundation.co

In summer 2017, I became a

vegan; my body was ready for

it and I instantly felt better. Yet

no matter what I’m eating, it’s

easy to fall into a rut if I’m not

organized or not fully stocked

on groceries. When I feel

stuck, I give myself permission

to splurge a bit. Healthy yet

delicious motivation moments

may be a Postmates order from

Sage, extra treats from Ere-

whon, or visiting @FoodArt-

ByLauren truck at Hollywood

& Vine.@juliepilat

During the colder winter

months, I tend to pivot back

toward pasta. Lately, I’ve

taken to incorporating some

scrambled egg whites into

sautéed spinach or other greens

and tossing that over a small

shaped pasta such as orecchi-

ette—or over brown rice. Sim-

ple warm meals are nourishing

while I’m teaching creative

workshops after the release of

my new book GRACENOTES.