Reads, Writes, Eats and Cooks
Last weekend our yoga book club met to talk, practice, eat, watch a documentary and talk some more. The three hours flew by. Jacqueline lead us through a beautiful asana practice inspired by mantras from the book. We talked about the difference between ambition and greed, between pain and suffering. We talked about what we liked about the book and what we didn’t like. We talked beyond the book about the challenges of a home practice, about how we came to join the book club. We watched and talked about the documentary: Yoga Is. It was movie night, book club and tea time rolled into one. What a wonderful way to spend a Spring Sunday afternoon!
Usually after practice we rush back to our respective lives. What a welcomed treat to sit and laugh with my fellow yogis.
Our snack menu included items to balance Spring Kapha flavored with heat building spices of ginger and black pepper.
All of the snacks were easy to assemble. The most “cooking” I did was the tofu scramble. The “heat inviting” meal ironically required very little fire to prepare.
Here are a few directions.
For the Corn Tacos (less gluten and dairy helps balance Kapha): Break up a box of extra firm tofu. Add any spice mix of your choice to the broken up pieces. I used a spring spice mix with turmeric, fennel, cumin, ginger, black pepper and chili powder. Heat a tablespoon of oil in a wide pan or wok. Add tofu. Let it dry out and even brown on one side before you move the pieces around. You can take the tofu out of the pan or just have it waiting on one side of the pan, while you wilt some greens (spinach, arugula, chard). You can also add onions or garlic, if you like. I didn’t. Once wilted, toss greens with tofu and your filling is done!Warm some corn tortillas with ghee, butter or an oil of your choice. Add filling. Maybe top with shredded carrots or avocado slices. Enjoy.
The stuffed dates were simply crystallized ginger and almonds pulsed together into a grainy consistency. Stuff the mixture into de-seeded Medjool dates.
The cucumber slices were just that. Sliced cucumbers topped with hummus and sprinkled with feta.
The roasted chickpeas (deep frying is tastier but not very healthy) were drained canned chickpeas, tossed with vinegar, oil and a spice mix (I used the same spring spice mix as the tofu) and baked at 400 degrees until crispy. Between 30-40 minutes. During cooking you’ll need to moves the peas around to get an even bake. That’s it.
The spiced tea was regular tea with milk, a touch of sugar, spiced with ginger and black pepper.
If you couldn’t join us, I hope you can find the time to enjoy the book, the movie and the snacks with your friends. Next time, join us.
Looking forward to our next book club meeting in late summer,
My favorite Ayurveda Cookbook is this one by Kate O’Donnell. I modified the taco recipe offered in this book. It has many other recipes that are easy to to prepare and have easy to find ingredients. O’Donnell reminds us that Ayurvedic cooking is not limited to Indian food!