Vegetarian Yogic Food For Body And Mind
If you enjoy eating fresh, wholesome foods, The Yoga Cookbook: Vegetarian Food for Body and Mind offers plenty of ideas on healthy cooking. In yogic cooking, food does more than nourish the body. A wholesome diet affects the mind, as well as, the prana (energy). Besides supplying energy and strength, the yogic diet aims to bring inner peace to the body and mind, making it conducive for one to practice meditation.
The recipes in the book follows the traditional yogic diet, which is a lacto-vegetarian diet consistting of grains, pulses, fruits, vegetables, nuts, seeds and dairy products. The book also explains about food choices, nutrients and how these foods affects the body and mind. For example, sattvic food such as grains, pulses and vegetables increases a person’s vitality and energy. Tamasic food, which includes meat, eggs, alcoholic beverages and processed food that contains preservatives, makes a person dull and lazy.
There are a variety of recipes for you to try and menus for breakfast, lunch, dinner and festive occasions. Instead of just a cup of coffee and bread for breakfast, you can opt for Ginger Carrot Juice or Minty Tomato Juice with Apple Muesli or Orange Couscous. You can take your pick from the 17 recipes in the breakfast section.
Soups are nutritious and can be served at the start or a meal or as a main meal, in the case for busy people. There are 16 soup recipes for you to try – from the basic vegetable soup to more elaborate ones like Cuban Black Bean Soup, Borscht and Golden Cauliflower Soup.
The other main sections of the book consist of cooking with grains, pulses and vegetables. You can stew, bake, stir-fry and steam with the various recipes – Tempeh Stew, Baked Butternut Squash, Curried Vegetables and Spiced Spring Carrots. Try the delightful fresh salads – Tricolored Salad, Sprouts Salad and Mediterranean Salad.
If you are not familiar with cooking grains and pulses, you are sure to find the guide on cooking grains and pulses useful.
As the recipes from the book are a collection from the Sivananda Yoga Vedanta Centres worldwide, you’ll find a selection of international flavors. Examples include Aubergine Quinoa Roast, Wholewheat Spaghetti with Miso Sauce, East-West Hot Pot, Kasha Varnishkas (an Eastern European specialty) and Gnocchi with Spinach and Basil Sauce.
The section on Sattvic Sweets include traditional prasads (blessed food) and conventional desserts. Among the sweet delights are Raisin Nut Balls, Apple Kanten, Banana Nut Pie and Chocolate Chick Pea Mousse.
The section titled Finishing Touches offers recipes on dressings, sauces, gravies and spreads such as Sunflower Seed Dressing, Eggless Mayonnaise, Orange Dill Sauce, Mint Chutney and Miso Nut Spread.
If you are planning to cook for a special occasion, you can choose from the Yogic Feast menus, which include a lunch menu April in Paris, a picnic menu Picnic in the Sun, and special feast menus such as the South Indian Bandhara, Middle Eastern east and Winter Festival.
The final section of the book is on fasting with guidelines on how to fast, and types of fasts like the Juice Fast and Weekend Fast.
All these food talk makes me hungry…