Yoga Nutrition Recipe Share
These recipes are just a few, simple ways to broaden your natural, healthy eating habits.
Always use foods in their most natural state for maximum nutritional benefit, and to encourage a greater flow of life-force energy from the foods.
I invite you to send me your vegetarian recipes to share here as well.
Appetizers, Spreads, Sandwiches
Nut Butter:
1 to 2 Tbsp. sesame or soy oil
1 cup raw nuts. Choose from cashews, almonds, walnuts, filberts, pignolias, or Brazil nuts.
1. Combine nuts and oil in blender or food processor fitted with steel blade at high speed until mixture becomes a thick paste.
2. Some nuts, such as cashews, will need little or no oil; experiment. Makes about 1 cup.
Nut Butter Banana Sandwich:
Almond Butter and Cashew Butter, combined in desired proportions
2 slices whole wheat raisin bread
Dates, pitted and chopped
Banana slices
Sliced fresh fruit: apple, pear, etc.
1. Spread nut butter blend generously on bread.
2. Sprinkle one slice with dates. Top the other with banana slices. Put them together and enjoy with fruit.
Sun-Dried Tomato Pate':
1/4 cup low-fat cottage cheese
2 ounces creamy goat cheese
3 ounces oil-packed sun-dried tomatoes, drained and chopped
1/8 tsp. dried thyme
6 large slices whole wheat or nut bread, cut into quarters
2 tsp. minced fresh parsley
1. Drain cottage cheese and puree until smooth in blender.
2. In medium bowl, mash together cheeses, tomatoes and thyme.
3. Lightly toast bread and spread mixture on the slices. Top with parsely.
Hummus:
(great on sandwiches with fresh vegetables, or as a dip or topping)
1 15-oz. can chickpeas (garbanzo beans), rinsed
1 Tbsp. virgin olive oil
1 Tbsp. water
1/3 cup fresh lemon juice
1 tsp. salt
Ingredient of choice: chopped black or kalamata olives, or fresh grated garlic, or fresh grated horseradish, or chopped basil & sundried tomato for some ideas
1. In a food processor or blender, combine chickpeas, oil, water, lemon juice and salt.
2. Puree, adding more water if needed for creaminess.
3. Stir in ingredient of choice for added flavor
4. Excellent source of carbohydrates, protein, calcium, & iron (hint-can be used as meat substitute)
Soups and Salads
Cantaloupe Soup:
1 medium cantaloupe
1 cup fresh orange juice
2 tsp. fresh lime juice
1 cup plain yogurt
Fresh mint leaves, cut into strips (optional)
1. Quarter the cantaloupe, remove and discard the seeds and cut fruit from rind.
2. Dice the fruit and place in a food processor or blender.
3. Add the orange and lime juices, and puree until smooth.
4. Place the yogurt in a glass mixing bowl and beat it with a wire whisk until it's light and smooth. Whisk in the melon mixture.
5. Cover the bowl and refrigerate until chilled, at least 3 hours. Serve cold, sprinkled with fresh mint leaves.
Cream of Zucchini Soup:
4 zucchini or crookneck squash, cut into 1/2 inch slices
1/2 cup yogurt
1 Tbsp. margarine
Vegetable salt
1. Combine zucchini in medium saucepan with enough water to cover. Simmer until tender.
2. Transfer zucchini and cooking liquid to blender.
3. Add yogurt and margarine and puree.
4. Return to saucepan and thin with broth or water if necessary. Reheat, but do not boil. Season with vegetable salt.
Raw Pea Salad:
1 cup fresh raw peas
2 cups grated carrots
1 cup sunflower seeds
1 green onion, chopped
1. Combine all ingredients in salad bowl. Add desired dressing and toss well.
Cucumber Salad:
2 to 3 cucumbers, thinly sliced
1 cup yogurt
3 Tbsp. chopped green onions
3 Tbsp. lemon juice
1/2 cup dill weed
1. Combine all ingredients in salad bowl. Chill before serving.
India Nut Salad:
1 head Boston lettuce, torn
2 cups chopped pecans or walnuts
8 dates, pitted and chopped
1/4 cup shredded coconut
1 red apple (unpeeled), cored and sliced
3 Tbsp. raisins
French Dressing (see recipe below)
1. Combine all ingredients in salad bow and toss well.
French Dressing:
3/4 cup vegetable oil
1/4 cup lemon juice
1 to 3 tsp. honey
1 clove garlic, minced
1 tsp. vegetable salt
1. Combine all ingredients in covered jar and shake well. Makes about 1 cup.