Edamame and Pomegranate Seed Salad
(see photo above)
Edamame, sliced almonds, pomegranate seeds, cucumbers, carrots, sprouted mung beans with black pepper, fresh organic lemon juice and olive oil
Steamed Kale and Mung Beans
Split dried mung beans (in bullk)
beet powder (in bulk at your local health food store)
salt, pepper and optional seasonings
Boil 2 cups of water, add 1 cup split mung beans (you can buy them in the bulk section at a health food store)
Stir in ground black pepper, beet powder and Himalayan sea salt (add other seasoning mixes as you like)
Steam organic kale
Cut organic tomatoes
Simple to make yet tasty and nutritious.
Also, mung beans are protein, good for those transitioning to a vegetarian/vegan diet.
Power Protein Sprouted Lentil Salad
Soak lentils over night (you can also sprout them for an extra day)
parsley flakes (or add fresh organic greens)
Add some oil and fresh squeezed lemon.
Simple and nutritious!
Water with fresh cut strawberries and lime
- delicious on hot summer days
- healthier than soda or sugary drinks but still sweet
Stacie's Trail Mix
Yogic diet does not harm animals and consists of whole grains, nuts, vegetables, legumes and fruit. You can make your own trail mix to bring with you to work or while traveling. I sometimes bring this or ones like this to snack on in between teaching yoga.
Ingredients: organic raisins, goji berries, sunflower seeds, roasted edamame and pistachio nuts
This has iron and protein which is good for vegetarians and vegans.
Blueberry Muffins for Breakfast
12 Medjool dates, pitted and chopped (about 1-1/2 cups or 8 ounces)
1 cup non-dairy milk
1-½ cups old fashioned rolled oats
¾ cup millet
2 teaspoons baking powder
½ teaspoon ground cardamom
½ cup applesauce
1 teaspoon lemon zest, packed
1 cup fresh or frozen blueberries (if frozen, do not thaw first)
½ cup roughly chopped walnuts
Preheat oven to 350. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan (see photo below) or parchment muffin papers in a metal pan, filling each muffin cup about 3/4 full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.
Recipe and photo credit to: http://www.straightupfood.com
Sivananda Yoga Ashram Recipes
1 lb. Tofu block
good tasting yeast.
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.
From the Sivananda Yoga Ashrams worldwide.
*Modification of the Baked Tofu recipe above:
You can sprinkle fresh cut ginger on top before baking the tofu as well. Ginger is beneficial for the digestive system.
Sunflower Seed Salad Dressing
This is the most popular salad dressing in the Sivananda Ashrams and centers worldwide. Try some on your leafy greens!
Blend 1 C oil, 1/2 C tamari, 1/2 C lemon juice and 1 to 2 C sunflower seeds until you get a smooth and creamy consistency. If the consistency is too thick, add some water; if too thin, add more sunflower seeds. To this mixture, you can add any herb or spice you prefer. Taste and adjust. Makes 4-5 cups.
Simple Vegan Soup and Salad -7 min video