Sunday, 30 May 2010

Return of the Yogi & Raw Vegan Sattvic Recipes

After 5 short months in southern rural India, I am finally home. What a whirl-wind trip it was. The first month I did a yoga teacher's training, and I loved it so much I stayed there for 4 more months!! I did spontaneously fly to Delhi in March, but that's another story for another blog ...

The best part about being back? GREEN SMOOTHIES! Oh, how I missed my morning green cup o' goodness!! Since where I was staying the food was prepared for us, my raw food intake was cut way back. The food (although delicious and I am grateful for it) was overcooked and heavily salted. The food was vegan-ish, meaning there was milk in the chai and butter in some dishes. But there was always lots of fresh local raw fruit available (coconuts, red & yellow bananas, papayas, mangoes, and jackfruit). And I ate more than my share of them all.

I noticed that in my absence a few more followers signed up. To all the newbies - WELCOME and thank you for your interest in my blog!! I hope to inspire and delight you with the few posts that I can squeeze in until my next departure.
In mid June I'll be leaving (again!) for another yoga course (HA HA HA can you tell the spark has been ignited?). So until then I'm following a rather strict yoga diet (along with my own raw vegan preferences). That means only sattvic foods - no onions, garlic, radishes, mushrooms or chocolate. Why, you might ask. I'll blog about the yogic diet later ...
Until then here are some of the goodies I've been feasting on since my return:
Raw Vegan Sattvic Chana Masala (recipe inspired by Raw Gastronomy)

I made this Indian inspired recipe before my trip to India. Back then I was eating onions, so I had to modify the original recipe slightly (I just left the onions out). The sauce turned out so creamy and tangy. Delicious!
  • 1 cup sprouted chickpeas (1/2 cup dried)
  • 1/2 avocado
  • 1/4 cup cold-pressed olive oil
  • 1 fresh tomato
  • 1/4 cup sun dried tomatoes
  • 1-inch piece of fresh ginger, peeled
  • 1 tablespoon curry powder
  • 1 teaspoon cumin powder
  • handful of coriander leaves (or 2 tsp dried)
  • pinch of sea salt
Combine everything (except the chickpeas of course!) in a food processor and blend until smooth, creamy and fragrant. Oooh this smells heavenly. Mix the sauce with the sprouted beans.
To sprout the chickpeas (chana), soak them in filtered water overnight. In the morning drain and rinse. Place the chickpeas in a strainer and rinse every few hours (just make sure they don't dry out). The next afternoon you should see little tails sprouting out. Mix up your sauce and enjoy for lunch. Don't sprout chickpeas too long or they will get bitter. For more info on sprouting read my previous post.
Raw Vegan Sattvic Crunch & Munch

This yummy cereal is so versatile and easy to make. Simply whip up a fresh cup of raw nut "milk" and then pour over fresh raw fruits, nuts and seeds. I've made versions of this before with a diced LĂ„RABAR , but I like this version better, and its much simpler.
For the nut "milk" soak a handful of raisins in 1 cup filtered water. Let soak for a few hours or until the raisins are plump. In a blender combine the soaking water with 2 teaspoons of raw nut butter (I used almond butter). Blend until well combined. Strain if necessary.
For the cereal I used fresh strawberries, raspberries and blueberries. I also added dried unsweetened shredded coconut, chia seeds, raw walnut pieces, 2 chopped dates and the raisins I soaked. Sublime!
Raw Vegan Sattvic Avo-Corn Salad

Quick, easy and simple salad that's filling and tasty. What more could you ask for?
  • 1 cob of corn, kernels cut off
  • 1 avocado, diced
  • 1 tomato, diced
  • handful of cilantro, chopped
  • sprinkle of sea salt (if desired)
Combine everything in a large bowl and drizzle with olive oil.

So there really is life after raw chocolate!! :P

Stay tuned for more raw vegan sattvic recipes, baby crafts (a new nephew was born while I was away) and YOGA!
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