Yogi Bhajan was known for his extensive wisdom on yogic foods. With Thanksgiving around the corner we thought we would share a few of our favorite recipes he recommended for living a healthy, happy, holy lifestyle.
Beet and Carrot Casserole
This dish is cleansing to the liver and the digestive tract. To help your body do its own inner cleaning, Yogi Bhajan recommended eating it as a mono diet for one week in the Spring or Fall.
2 bunches scallions, chopped
3 cloves garlic, minced
Ghee or vegetable oil
1 bunch beets
1 lb. carrots
Soy sauce or Tamari
Ground black pepper
1 lb. grated cheese (optional)
Scrub beets and carrots. Steam beets whole. Don’t cut off roots or stems. After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors.
Sauté scallions and garlic in oil or ghee until tender. Toss with beets and carrots and black pepper. Place in a casserole dish. Sprinkle with Soy sauce or Tamari. Cover with grated cheese and broil until cheese is melted and golden. Serves 4-6.
In the tradition of yogic cooking, this spicy, hearty recipe is very tasty and health-promoting. The spices help to purify the blood, stimulate digestion, and increase energy. You may decrease the amounts of pepper and cayenne to suit your taste.
4 large baking potatoes
1/4—1/2 cup (65-125 ml) ghee or vegetable oil
2-3 onions, chopped
1/4—1/2cup (65-125 ml) ginger root, minced
1/4 teaspoon caraway seeds
1-2 Tablespoons (20-40 ml) garlic, minced
1 teaspoon black pepper
3/4-1 teaspoon turmeric
1 teaspoon cayenne or crushed red chilies
8 whole cloves
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2-4 Tablespoons (40-80 ml) soy sauce or salt to taste
1/2 pint (500 ml) cottage cheese
1/2 pound (225 gram) cheese, grated
1 red or green bell pepper, diced
1/2 cup (125 ml) chopped pineapple, drained
Scrub potatoes, rub with small amount of oil and bake at 400° F (200° C), until well done.
Heat ghee or oil in large skillet. Sauté onions and ginger until they begin to brown, then add garlic and spices and cook 4-5 minutes longer. Add a little water if necessary. Add soy sauce (optional). Stir and remove from heat.
Cut baked potatoes in half, lengthwise. Scoop out the insides and combine with onion mixture. Add cottage cheese. Mix well and refill potato shells, covering each with grated cheese. Broil until cheese is melted and bubbly. For a nice touch, garnish with bell pepper and pineapple. Serves four.
Solstice Mung Beans & Rice with Vegetables
A perfectly balanced protein dish, easy to digest and very satisfying. Good any time of year but makes a particularly good winter diet.
4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
Rinse the mung beans and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.
Heat the ghee/oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. You can substitute vegetables as you like, as well as use Bragg Liquid Aminos, tamari, or soy sauce instead of salt. Tastes great with yogurt!
Wishing everyone a happy holiday!