Yoga

The yogic diet is a vegetarian one, consisting of pure, simple, natural foods which are easily digested and promote health. Simple meals aid the digestion and assimilation of foods. Nutritional requirements fall under five categories: protein, carbohydrates, minerals, fats and vitamins. One should have a certain knowledge of dietetics in order to balance the diet. Eating foods first-hand from nature, grown in fertile soil (preferably organic, free from chemicals and pesticides) will help ensure a better supply of these nutritional needs. Processing, refining and overcooking destroy much food value.

There is a cycle in nature known as the "food cycle" or "food chain". The Sun is the source of energy for all life on our planet; it nourishes the plants (the top of the food chain) which are then eaten by animals (vegetarian), which are then eaten by other animals (carnivores). The food at the top of the food chain, being directly nourished by the Sun, has the greatest life promoting properties. The food value of animal flesh is termed as "second-hand" source of nutrition, and is inferior in nature. All natural foods (fruits, vegetables, seeds, nuts and grains) have, in varying quantities, different proportions of these essential nutrients. As source of protein, these are easily assimilated by the body. However, second-hand sources are often more difficult to digest and are of less value to the body's metabolism.

Many people worry about whether they are getting enough protein, but neglect other factors. The quality of the protein is more important than the quantity alone. Dairy products, legumes, nuts and seeds provide the vegetarian with an adequate supply of protein. The high protein requirement still being used by many Health Departments is based on antiquated data and has been scientifically disproved many times in the laboratory.

A healthy motto is: "Eat to live, not live to eat". It is best if we understand that the purpose of eating is to supply our being with the lifeforce,or Prana, the vital life energy. So the greatest nutritional plan for the Yoga student is the simple diet of natural fresh foods.

However, the true Yogic diet is actually even more selective than this. The Yogi is concerned with the subtle effect that food has on his mind and astral body. He therefore avoids foods which are overly stimulating, preferring those which render the mind calm and the intellect sharp. One who seriously takes to the path of Yoga would avoid ingesting meats, fish, eggs, onions, garlic, coffee, tea (except herbal), alcohol and drugs.

Any change in diet should be made gradually. Start by substituting larger portions of vegetables, grains, seeds and nuts until finally all flesh products have been completely eliminated from the diet.
The Yogic diet will help you attain a high standard of health, keen intellect and serenity of mind.
 

Vegetarian Recipes

Ingredients:
2 cups tomato paste
1/2 cup water
1/3 cup honey
1/2 tbsp. molasses
1/4 cup prepared mustard (use a brand that doesn't use vinegar)
1 tbsp. tamari
5 tbsp. lemon juice
1/2 tsp. allspice
1 tsp. salt
1/4 tsp. cayenne (or more to taste)
1/2 tsp. mustard powder.

Instructions:
Combine all these ingredients in a bowl and mix well. Good on veggie burgers, sandwiches, tofu ...

Ingredients:
3 cups canned or fresh (preferably) tomatoes
1 green pepper
2 celery sticks
2 tbsp. oil
1 grated carrot
3/4 tsp. oregano
1 1/2 tsp. basil
3 cups hot water or stock.

Instructions:
Sauté over medium heat the vegetables for a few minutes. Now add the herbs and stir them in well and cook for a few more minutes. Now add the tomatoes, salt, pepper and bring to a boil. Simmer for 20 minutes. If you prefer a thicker consistency, in a separate bowl, add some flour to a little bit of soup, mix well, then add back to the soup pot. Also if you would like a creamy tomato soup, just add in 3/4 cup of skim milk powder, again separately and then pouring it back in the pot. Do not boil. For an even heartier soup, you can add some cooked grain to it.

The Power drink was first introduced to us by Dr. Kamlesh, reputed Ayurvedic Physician , who, for the past few years, has been teaching in our Centers and Ashrams the basic principles of Ayurveda (particularly of a balanced diet) for good health.
This very nutritious drink is a real tonic . Dr. Kamlesh recommends taking it as a breakfast. The almonds are said to be excellent for the brain. The dry fruits with provide you with plenty of energy to go through the morning. Soaking retains all their qualities while making them easily digestible.

Ingredients:
5 almonds
1 big dry fig
1 or 2 dates; a few nuts (e.g. cashew or pistachios)
a few filaments of Saffron
a few drops of rose water

Instructions:
The night before, soak the almonds in one bowl and the rest of the ingredients separately.In the morning peel the almonds - this will be made easier after the overnight soaking. Take off the pit from the dates and mix all the ingredients in the mixer, adding the saffron, the soaking water and extra water if needed to adjust the consistency (it should remain quite thick). Add a few drops of rose water before serving.

Ingredients:
1 head broccoli
1 green pepper
2 celery sticks
1/2 lb. Thin Chines noodles or vermicelli
2 tbsp. oil
Tamari.

Instructions:
Cook noodles in boiling water for 2 minutes. Chop vegetables and lightly stir fry in wok or frying pan in the oil. Drain water of noodles and add them to the vegetables. Sprinkle tamari to taste over this mixture and stir well so that the noodles will get evenly coated with the oil and tamari.

Ingredients:
2 1/2 cup water
1/4 cup arrowroot flour
1/4 cup tamari

Instructions:
In a saucepan, whisk the arrowroot in the cold water. On low heat, warm up the water and then add the tamari; Over medium flame, cook to a thick consistency and then add pepper to taste.

Ingredients:
1 cup tamari
1 cup water
1 ounce grated fresh ginger.

Instructions:
Mix all ingredients together. The flavor increases if you let sit for a couple of hours. You can use this sauce for tempura or to put over Chinese food.

Ingredients:
2 cups lentils
4 cups water
1 bay leaf
3/4 cup tomato paste
3 tbsp. molasses
2 tsp. sugar or honey
1/2 tsp. ginger powder
1/2 mustard powder
1/2 chili powder
1 tsp. black pepper
salt to taste

Instructions:
Cook lentils in water with bay leaf for 45 minutes, making sure that the lentil stay whole. When cooked, add the rest of the ingredients and stir well. Simmer for another 15 minutes and then serve hot.

Ingredients:
1 lb. Tofu block
butter
tamari
good tasting yeast.

Instructions:
Slice the tofu in 10 to 12 slices. Melt butter in saucepan and add tamari to taste. Layer the tofu in a cookie sheet or large pan and then pour the butter-tamari mixture over it. Sprinkle some yeast on top of tofu and bake in oven at 375 deg. Far. For 20 minutes or until the tofu is lightly roasted and crispy.

Ingredients:
2 cups fresh (recommended) or frozen peas
3 cups of cut up cauliflower
4 tbsp. of oil
2 tsp. of cumin seeds
1 tsp. of black mustard seeds
2 tsp. of salt.

 

Instructions:
Heat the oil in a heavy frying pan and add to it the mustard seeds. When mustard seeds pop, add vegetables and salt. Stir the veggies well. Lower heat way down and cover. Simmer stirring occasionally until veggies are tender (about 5 minutes)

Ingredients:
6 cups oats, rolled (raw)
1cup almond slivers
3/4 cup sesame seeds
1 cup sunflower seeds
1/2 teaspoon salt
1/2 cup honey
1/2 cup molasses
2 teaspoons canola oil
2 teaspoons vanilla extract
1 cup coconut
3/4 cup cranberries - dried.

 

Instructions:
Preheat oven to 300º. Mix dry ingredients together and set aside. In a small saucepan over medium heat warm the honey, molasses, oil, and vanilla. Add to the dry mixture and spread evenly on an oiled cookie sheet. Bake for 40 - 50 minutes, stirring every 10 minutes or so until evenly and lightly browned.

Ingredients:
1 cup of macaroni, uncooked
1 1/2 cups of grated cheese
1/2 cup of milk
1/4 tsp. of salt
pepper to taste
1 green pepper, chopped.

 

Instructions:
Cook the macaroni and then drain it completely. Put the cooked macaroni in a mixing bowl and add in the remaining ingredients and stir well. Now put this mixture in a buttered pan and spread out evenly. You can sprinkle more cheese on top if you like. Bake in the oven at 350 degr. Farenheit for 30 to 45 minutes or until the cheese has melted.

Ingredients:
2 tbs. or oil
1 tsp. of basil
1/4 tsp. of black pepper
1 tsp. of cumin powder
2 tsp. of salt
1/2 tsp. of ginger powder
6 cups of water
3 cups of split peas
1/2 cup of carrots
1/2 cup of celery
1/2 cup of green peppers
1/2 cup of potatoes
1 tsp. of honey
1 tbs. of lemon juice.

 

Instructions:
Over low heat, saute spices in oil for a few minutes. Add in the chopped vegetables and stir well to coat them. Now add the water, split peas, honey and lemon juice. Bering to a boil and them simmer for one hour or longer, if you want a creamy consistency.

Ingredients:
3 large or 4 small bananas
1/2 cup of oil
1/2 cup of honey
1 tsp of vanilla
1 tsp. of salt
1 tsp. of baking soda
1/2 tsp. of mace
1-3/4 cups whole wheat pastry flour
1 cup chopped walnuts (Optional)

 

Instructions:
In a blender or food mill, puree the bananas to a smooth and creamy texture. Add to them the oil, honey, vanilla and mix well. Add in the remaining ingredients, making sure you don't overstir. Spoon mixture into a greased loaf pan and bake at 350'F, for a large loaf, 45-60 minutes (45 for moist, 60 for dry and crusty) and 35-40 minutes for 2 small ones.

Ingredients:
1 cup of mung beans
1 cup of basmati rice
1 piece of ginger root
2 tablespoons of coconut shreds
1 bunch of cilantro
1/2 cup of water
3 tablespoons of ghee (clarified butter)
1 cinnamon stick
5 whole cardamom pods
5 whole cloves
10 whole black peppercorns
3 whole bay leaves
1/4 teaspoon of turmeric
1/4 teaspoon salt

 

Instructions:
Wash dal and rice until water is clear. In a blender, put ginger, coconut, cilantro and 1/2 cup of water and blend till liquefied.
Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment, add blended items to spices, then turmeric and salt, stir until lightly browned.
Stir in mung dal and rice and mix well, pour 6 cups of water, cover, bring to a boil. Let boil for 5 minutes. Then turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes)

Ingredients:
1 cup oil
1/2 cup tamari
1/2 cup lemon juice
1 to 2 cups sunflower seeds

 

Instructions:
In a blender, combine all the ingredients and blend until you get a smooth and creamy consistency. If the consistency is too thick, add more water; if too thin, add more sunflower seeds. To this mixture, you can add any herb or spice you prefer. Taste and adjust.

Ingredients:
3 1/2 cups oatmeal
2 1/2 cups whole wheat pastry flour
1/2 cup raisins
1 cup ground almonds or hazelnuts
3/4 cup oil
1 1/2 cups honey
3/4 cup milk
1/4 tsp. Salt
3/4 tsp. Nutmeg
1 1/2 tsp. Cinnamon
1 tbsp. baking powder

 

Instructions:
Mix wet ingredients. Mix and sift all dry ingredients (except nuts) into the wet ones. Now add the ground nuts. Shape cookies 2 to 3 inches onto greased cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes.

Copyright  1998  txdiet