A curated collection of 108 gourmet recipes interwoven with yoga practices for different times of day, from waking up to midday meals. It opens with a comprehensive introduction to the yogic approach to food: navigating healthy eating in a junk food world, choosing optimal foods, integrating them daily, minimizing or avoiding certain items, and favoring the best cooking methods. These principles benefit everyone, yogi or not.
Highlights include homemade oat, beet, and ginger granola; bowls of fruits, spices, and fresh herbs; zucchini cake with walnuts and cardamom; sacred rice; vegetable crumble; coriander velouté with coconut milk; and slow-cooked mystery cake. All are free of meat, fish, garlic, and onions.
This book strikes a perfect balance of insight and approachability, referencing foundational texts like the Hatha Yoga Pradipika, Gheranda Samhita, and Bhagavad-Gita without alienating readers. It sparks enthusiasm for healthy cooking and yoga—even for total beginners.
“To happily content and nurture all dimensions of the body is the true aim of the art of nurturing in yoga.”
Yoga Cookbook by Garlone Bardel, with input from Anne-Claire Meret, a naturopath specializing in Ayurvedic medicine, and preface by Blaise Angel, karma sannyasin, yoga teacher, and trainer. Éditions Ulmer, €29.90. On sale October 5.
