3 steps to bring the practice of yoga into your cooking
What does it mean to bring intention into your cooking this holiday? I see life as a form of creativity, an energy, and a state of flow. Whether I’m doing yoga or holding acupressure points—I’m tapping into this power of connection between myself and the spirit of life. One place, I love to express myself is through my food and cooking.
Food is usually on my mind a lot during this time of year as a I prepare my holiday menu! Also, I’ve been a vegan for 20 years, so I have a lot of experience creating plant-based holiday meals. I incorporate the practice of yoga into my time in the kitchen.
In this blog article you will learn how to be an intentional cook this holiday season by
1.) Pausing: taking a pause to reflect on your ingredients and the people you are preparing the meal for
2.) Self-Reflection: invite awareness of your body and mind
3.) Compassion: learn how my yoga practice inspired me to prepare more plant-based meals and I’ll share two of my favorite recipes from the cookbook Vegan Table by Colleen Patrick-Goudreau & you can purchase your copy of the cookbook on her website by clicking here.
Pause: When you start a yoga class, there is a time at the beginning, which is sometimes called a centering. This marks the start of the practice and transition from daily activities into the healing practice. This same pause can be brought to the kitchen. Once all the vegetables, spices, and oils are set on the kitchen counter, you might think about the journey each ingredient made to arrive at your house.
Action step: Take a few deep breaths to ground yourself. You might send a silent thank you to the earth, the rain, soil, and all the hands these ingredients passed through to make it to your kitchen. Reflect on who this meal is for. Is it just for you? For friends or family? What do you want to give to yourself and other people with this meal? How can this meal be an expression of what you want to share?
Self-Reflection: Ok, now you’re in the middle of things in your kitchen, and you may have moments of feeling pressure. It reminds me of yoga, how not every moment is serene—there are times when my balance is off or times when it’s difficult to focus. But through it all, there is always a moment to deepen awareness. If I’m feeling ungrounded on my mat, I slow down. I do the same thing in the kitchen. I bring awareness into the moment if it starts to feel chaotic. What is it like for you?
Action step: Take time to notice your body. Could you soften your shoulders? Adjust your wrists? Bring a micro bend to your knees? Being present in the moment helps your intention flow from your heart through your hands to your food.
Compassion: Yoga practice changes people and opens the doorway to new ways of being. When I first started yoga, my diet immediately changed, and I became a vegan because of my love of animals and the earth. I felt a greater connection to nature, and I wanted to protect it. Now, I feel grateful that the food on my plate is an expression of compassion for the planet.
Action step: Try a plant-based dish this holiday! You can swap things like coconut oil for butter or used ground flax seeds instead of eggs in baking. For the main event, you might try something like a lentil or nut loaf with mushroom gravy. All roasted vegetable dishes are easy to make vegan—use ingredients like olive oil, lemon, fresh herbs and experiment and play!
One of the cookbooks I use the most during the holidays is Vegan Table by Colleen Patrick-Goudreau. I recommend this cookbook to learn more about the compassionate vegan lifestyle and get recipes for many different holidays. I have included two of my favorite Vegan Table recipes that will be on my menu this holiday. *Recipes below copied with permission. You can visit Colleen’s website JoyfulVegan.com to purchase her cookbooks and learn more about her online classes and events.
Garlic-Glazed Green Beans
1 to 2 tablespoons olive oil
1 lb. green beans, tips removed
2 tablespoons pressed or minced garlic
1 teaspoon dried marjoram leaves
2 teaspoons tamari soy sauce
1 to 2 tablespoons real maple syrup
¼ cup toasted walnuts or 2 tablespoons toasted pine nuts or sesame seeds (optional)
Pepper, to taste
Lemon, to squeeze at end
Directions:
Heat olive oil in a large-sized sauté pan over medium-high heat. Add beans, and sauté until lightly golden, about 5 minutes. The amount of oil you use is up to you; some may want less, some may want more. The idea is to cook the green beans so they begin to brown.
Add garlic and marjoram, and sauté another minute or two. Add tamari, maple syrup, and walnuts, if using. Cover, reduce heat to medium, and cook for 10 to 15 minutes, or until beans are desired tenderness. In the last minute, add a dash of extra tamari, if needed, and toss. Season with pepper.
Squeeze fresh lemon juice on the beans and toss.
Serve immediately while hot, though they are also good at room temperature.
Golden Mushroom Gravy
2 teaspoons nondairy, nonhydrogenated butter
1 yellow onion, chopped
1 lb. cremini mushrooms thinly sliced
3 tablespoons flour or other thickener
2 cups vegetable stock
2 to 3 tablespoons tamari soy sauce
½ teaspoon dried thyme
Freshly ground black pepper, to taste
Directions:
Heat butter in a large-sized skillet and sauté onion and mushrooms over high heat, stirring frequently, until they turn translucent and a little golden brown and mushrooms soften, about 15 minutes.
In the meantime, in a separate bowl, whisk four into stock along with tamari, thyme, and black pepper. When there appears to be no lumps, add to onion mixture and cook over low medium heat, stirring constantly until thickened.
For a smooth gravy, puree in a blender or food processor. You may want to play with the flavor a little by adding more tamari or pepper. If necessary, reheat mixture on low heat in a saucepan.
Conclusion: This holiday season incorporate your yoga practice into your meal preparation. Make your food a creative expression of your heart. Take a moment to pause to set your intentions before cooking. Even if your time in the kitchen gets hectic, remember your yogic breathing and intentions. Let the meal on your plate be an act of love by trying out a new vegan dish this year! I invite you to join me for an in-person event the day after Thanksgiving: Gratitude Yoga Hiking on Fri Nov 26th in Grass Valley, CA. This is an event to connect your feet to the earth, your breath to the sky, and acknowledge the miracle of YOU.