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Swami SivanandaSwami Vishnu

Sivananda Bahamas Blog

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What is the Yogic diet?
The yogic diet is a vegetarian diet that is conducive to the practice of yoga and progress in spiritual life. It draws on a balance of fresh fruit, vegetables, whole grains, milk products, legumes, and nuts and seeds, in both raw and cooked forms. Based on the ancient science of Ayurveda, a yogic diet promotes health and balance, reduces stress, and increases vitality, energy, and joy in your life.
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16 hours ago

Thank you to Claire Van Fossen (@Sayyadinna on Instagram) for capturing a picture of a salad that is almost too beautiful to eat! ... See MoreSee Less

1 day ago

Asana of the Day: Urdhva Dhanurasana

Benefits-
-Stretches the chest and lungs.
-Strengthens the arms and wrists, legs, buttocks, abdomen, and spine.
-Stimulates the thyroid and pituitary.
-Increases energy and counteracts depression.
-Therapeutic for asthma, back pain, infertility, and osteoporosis.
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3 days ago

That feeling when you have been mindful and peaceful since 6am, have good sustenance in your stomach, and love in your heart.... ... See MoreSee Less

3 days ago

 
Sivananda Chickpea Recipe |sivanandabahamas.org

Chick Peas with Tomato Sauce and Coconut Milk

recipe from Etay Efrat (Iswara)

The owner of a vegetarian food-delivery business in Shoham Israel, Iswara regularly includes this surprisingly easy and delicious dish in his menus. The recipe combines Mediterranean and Asian ingredients with a vegan Italian rosé sauce. Iswara recommends serving it over rice with a green salad on the side.

Ingredients

2 cups chick peas, soaked overnight and drained
5 tomatoes (chopped in small cubes)
1/2 cup water (for the sauce)
2 tablespoons tomato paste
2 tablespoons olive oil
1/2 tablespoon hing (also known as asafoetida)
1/2 can unsweetened coconut milk
2 cups raw spinach leaves

Preparation

Add the chick peas to a medium-sized saucepan and cover with water (4 inches above the chick peas). Boil on medium heat until soft/ready to eat (about 1-2 hours).

In the meantime, make the sauce: heat olive oil on medium heat about 2 minutes; add hing and tomato paste and mix for about 15 seconds; add tomatoes and water and stir; bring to a boil; reduce heat to medium and cover. Cook for 15 minutes until tomatoes are soft. Set aside.

Add chick peas to sauce and bring to boil. Add coconut milk and spinach. Cook for 2 to 3 minutes. Salt to taste.

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