Food for Yoga

This page is designed to share my love of both healthy cooking and food with the community. How and what you eat affects your practice, state of mind, and your overall well being. I believe in eating from a whole food diet and as much as possible, home cooking.

I will be including recipes from my own kitchen. I love to cook from a myriad of vegetarian systems. Most will be vegan (those recipes that are not, can easily be made vegan). The collection will stem primarily from ayurvedic, Indian, macrobiotic, and raw recipes. I would appreciate any feedback once you try a recipe!

Enjoy!!!

NUTRITIONAL LINE OF WHOLE FOODS TO COMPLEMENT HEALTHY EATING and LIFESTYLE:

Besides home cooking, I support my body with a line of high vibrational whole food products designed to enrich one's stamina , strength, and overall health. These products are Blue Green Algae Foods , from a company in southern Oregon. The whole line of nutrient rich "superfoods" are designed to enhance one's asana practice and life.

I am very selective about what I put into my body as food and can fully support the benefits of Blue Green Algae. The line also includes digestive enzymes, probiotics, as well as skin and hair essentials.

My website for Cell Tech is http://websites.celltech.com/foodforyoga
My account # is 1154774.

Please feel free to email me with any questions :)

Recipe for Mung Dahl

Ingredients:

• 1 cup of soaked green mung dahl beans (soaked overnight), but can use sprouted as well - if you do reduce amount of water by 25%
• 6 cups of water
• 1 tsp of tumeric
• 1 large clove of garlic
• 1 piece of ginger about the size of garlic
• 3 dates (optional)
• 1 red dried chili pepper
• 1 cup of water
• 1/4 cup dried coconut
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion sliced thin
• 1 tablespoon of ghee
• 3 lbs of chopped roma tomatoes
• 2-3 cups of spinach or chopped kale
• 1 tbsp lemon juice

1. Bring 6 cups of water to a boil, add soaked mung beans. Lower heat, cook until soft enough to squeeze between fingers.
2. While beans are cooking, prepare in a blender tumeric, ginger, garlic, chilly pepper, dates, coconut, and water (1 cup). If your blender is not very strong, you may want to grate ginger and chop dates before you put them in. Set this mixture aside.
3. Once mung is cooked you may want to drain some water, then add above mixture.
4. Heat ghee. Add spices to ghee. When they pop, add sliced onions fry until well done. Add to dahl.
5. Turn off heat. Add fresh chopped vegetables and lemon juice to dahl.

Namaste ~ Heather Duplex