Sivananda Yoga Farm BlogProper Diet
Correct nutrition and diet gives proper fuel for the body and the mind without creating toxins and digestive problems. Optimum utilization of food, air, water and sunlight is essential.
There is medical evidence that a balanced vegetarian diet is extremely healthy and provides everything the body needs. The Yogic vegetarian diet is sattvic (pure), and helps to calm the mind, and to reveal the spirit as well as nourish the body.
Check out our upcoming courses in Diet and Nutrition.
Vegan Coconut Banana Bread Recipe Rudra Manohara is a Yoga Farm chef, course instructor, staff member and teacher of Classical Hatha Yoga. He is professionally trained and has over 15 years experience in both the culinary arts and massage bodywork therapy, as well as...read more
Ananda Mayi's Teriyaki Tofu Cakes (Serves 4) 1lbs. block extra-firm Tofu, coarsely crumbled 1 cup of cooked Quinoa 1/2 cup cooked Oats 1/2 cup Carrot, finely chopped 2 Tbsp ground Flax and/or Chia seeds 2 Tbsp Sunflower Oil Salt and Black Pepper, to taste Preheat...read more
Food is essential to life. In the form of food only, we are able to absorb the 5 basic elements - ether, air, fire, water and earth - that will sustain the physical body. Food is also one of the three external sources of Prana or life force available to us; the other...read more
These thin pancakes make a wonderful snack with coconut chutney or served with some subji (cooked vegetables). 1/2 cup rice and 1/2 cup green moong dal 1/4 tsp salt, 1/4 tsp turmeric, 1/4 tsp hing(opt.) 1/2 tsp freshly grated ginger Soak the rice and green moong dal...read more
Power Drink The Power Drink was first introduced to us by Dr. Kamlesh, reputed Ayurvedic Physician. This very nutritious drink is a real tonic. Dr. Kamlesh recommends taking it as a breakfast. Almonds are said to be excellent for the brain. Dry fruits provide you...read more
Easy Granola Recipe Homemade granola is a great breakfast or anytime snack. Made with whole oats, granola is high in fiber and protein, in addition to being packed with important vitamins, minerals and antioxidants. 8 cups rolled oats 2 cups sucanat (or 1½...read more
Tabbouleh is a wonderfully versatile dish that can be served as a fresh salad, side dish or appetizer served with hummus and pita bread or crackers. 1 cup bulgur wheat ½ cup boiling water 2 cups finely chopped parsley 2 cups finely chopped mint Juice of...read more
A cool eggplant dish with a smoky exotic flavor, baba ganoush can be served as a appetizer with warm pita bread, or as a vegetable side with falafel, tabbouleh or your favorite grain dish. 1 large eggplant 2 tablespoons of tahini 2 tablespoons of olive oil Juice of...read more
Baked Butternut Squash Recipe Butternut squashes creamy rich flavor enlivens any meal on a crisp day. Rich in vitamin A, squash is also known to sooth acidic stomachs and help counteract the effects of impure foods. Serves 4-6. 1 butternut squash (or 2 acorn squash)...read more
Nutty Parsnip Soup Recipe As warm and comforting as it is delicious, this recipe was devised by a guest chef from Australia. The peanut butter adds body to the soothing, apple like sweetness of the parsnips. Serves 4-6. 2 carrots, chopped 2 celery stalks, chopped 3...read more
Cranberry-Orange Muffins A gluten-free and vegan breakfast treat made with oat flour. Perfect for that holiday sweet craving on a cold day, but with a much healthier approach. 1 1/2 cups oat flour (make by finely grinding rolled oats in a Vitamix or food processor) 2...read more
Carrot Ginger Soup A favorite among guests and staff that is sure to deliver the warmth and comfort during these colder months. 1 quart of vegetable broth 2 lbs. carrots, peeled and chopped 2 tsp ginger, peeled and finely minced 2 tsp curry powder 1 tsp ground cumin...read more
moong dal khicharee recipe PREP TIME COOK TIME AUTHOR CUISINE SERVES 30 mins 10 mins Bharata Surya Ayurvedic 4 Ingredients: (measuring cup used, 1 cup = 250 ml) 1 cup Basmati white rice 1 cup yellow or green split mung dal 1/4 tsp. brown mustard seeds 1/4 tsp....read more
A delightful alternative to turkey that works well with all the traditional trimmings. VEGGIE-KEY - serves 8 to 10 Group I - Bean and Grain Mixture 3 cups cooked lentils (retain excess cooking water) (1 cup dry) 3 cups cooked brown rice (slightly mushy) 1 cup...read more
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