Welcome to The Vegan Curious Summit featuring
Kery Helmer
Kery Helmer
Now, more than ever, we must reconnect to creation… to our roots… to the rhythms of nature, our connection to each other and to all of life! My work seeks to honor that very message with a modern day approach to the timeless practices and philosophies of Yoga & Ayurveda. We get back to nature, to awaken that connection and cultivate compassion, inclusivity, and activism. Full of zany, inspirational, real life, and often messy NAMASTEs, I invite you to join me in healing the wounds and raising the vibe… for yourself, your family, your community, and for this Sacred Planet- Our Mother Earth!
Kery Helmer, 500 RYT, is Physiologist and Yoga Therapist with a degree in Integrative Medicine. Blending anatomy science with a holistic, mind body approach to health, she delivers her programs through international Yoga & Ayurveda Teachings for Fertility, PreNatal/PostNatal, Mommy & Me, Teen Goddess Groups, Stress Management, Yoga Teacher Trainings, and Women’s Retreats. She has written curriculum for many programs including: Reconnect to Your Inner Badass, Unleash Your Super Powers, Simply KickASSana, A Little Bit of Goddess, Bridging the Gap Immersion, and Teen Karma Crew.
Mother Gaias 5 Element Gifts and Your Ayurvedic Blueprint
Kery Helmer’s Favorite Easy
Vegan Recipe – Quick and Easy Vegan Nachos Picasso Style
Ingredients
1 can organic Black Beans
Your favorite Corn Chips (I love Salt Free Blue Chips
by Garden of Eatin’)
15 Cherry tomatoes
1 fresh Pepper Jalapeño, Serrano, or Habanero depending
on how much heat you’re craving)
1/4 of sweet onion
Handful Of Organic Super Greens (Organic Girl is our go to)
Small can of Organic Sliced Black Olives
Chipotle Seasoning (Dash Southwest Chipotle is awesome)
1 Lime
Himalayan Sea salt
Directions
- Preheat oven 350F.
- Drain but do not rinse can of black beans. A bit of the juice helps to create a gravy that will set the seasoning in the warming process.
- Bring beans to light simmer and add chipotle seasoning to taste. Simmer on low for 5-7 minutes.
- Arrange chips on a Pizza pan.
- Using a slotted spoon scoop and tap beans to get most of the gravy off the beans. Then sprinkle a very light layer of bean mixture evenly over chips.
- Place in oven for another 5-7 minutes. (You can skip this step, but I find it cooks of a bit more moisture from the beans and toast the chips a little too)
- Chop tomatoes, onions, and pepper. Slice Super Greens into very thin ribbons.
- Prepare avocado by cutting into slices and smash just enough that it still has some chunk to it. (Feel free to smash full on if you like a more creamy texture to your guac).
- Squeeze in the juice of 1/2 the lime.
- Add 1/2 of the chopped onion, 1/2 of the chopped tomato, and 1/2 of the chopped pepper.
- Salt to taste and stir.
- When the chips and beans are ready, sprinkle Super Greens ribbons, remaining 1/2 of tomatoes, onions, and jalapeño evenly over chips w bean mixture.
- Scoop Guacamole into center of your work of art.
- Finish by squeezing second half of lime over the entire thing. So beautiful, so easy and sooooo Yummy!
- Finally Dig In!!!!