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November 03, 2011
Last weekend I had the honor of helping plan, organize and share recipes for a cooking workshop (Cooking for the Sattvic Soul) that my teachers Shri Anandi Ma and Dileepji were offering at their yoga and meditation center (Dhyanyoga Centers) in Antioch, CA. It was a lot of fun…and always full of so many things to learn about yogic cooking. The theme for the workshop was “Fasting Foods”.
They menu for the day was: Quinoa Spinach Scalloped Potatoes, Opo Squash Shak, Buckwheat Upma, Roasted /Seasoned Peanuts and Shrikand (an Indian yogurt dessert). I will post be posting all the recipes we did over the next week.
Dileepji told us that there are all different forms of “fasting” out there, but this particular path does not suggest depriving the body of food, but rather on chosen days, they feed the body foods that are light to digest, but still provide nourishment and fuel for the body to keep going. Yogic cooking/ food always comes back a few main core intentions, which are:
Click here to for a complete list of Sattvic, Rajasic and Tamasic foods that has been compiled by the Ayurvedic Institute.
It was a great workshop…I definitely learned a lot on how our food choices have a big impact not only on our bodies, but on our minds. So keep the love flowing, while you’re cooking!
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