Holistic Nutritionist and Yoga Teacher Shares Tips on Fast Meal Prep for Busy Yoga Teachers.
Fast food is a good back up for those days you didn’t pack yourself food to go. But what happens when you get in the rut of eating out all the time? You’ve backed yourself into a corner. It’s a common trap for all of us in today’s busy world.
But you’re probably tired of hearing about how busy we all are. So, here is a comforting Indian recipe that Ayurvedic experts consider vital food for restoring balance to body and mind. The best part is that you can easily incorporate this into your life, the preparation required is one evening to make yourself food for that night and the rest of the following day. Or you can make a triple batch and store for a few days. It’s simply rice, lentils and spices. Learning to use and appreciate leftovers is not only economical and stretches your food dollar, it’s also keeping waste out of the garbage!
As a yogi, we have a certain commitment to the earth, which we can incorporate into our food, too. Swami Maya (Maya Tiwari), a renowned author in Ayurveda, defines the Yoga principal of “Ahimsa” or non-violence as a “commitment to protecting nature by choosing wholesome foods” and that by living this principle of Ahimsa, one is reclaiming the spirit of harmony and non-violence within you – bringing joy and abundance to your family and community.
Let’s bring joy with a simple recipe that is perfect for yogi’s on the run. It’s nourishing for your busy life, calming and grounding for your schedule and mind and is a wonderful comfort food you can eat hot or cold.
Ayurvedic Khichdi [kish-dee]
Raina Dawn Lutz is a Holistic Nutritionist and yoga instructor located in the Okanagan Valley, British Columbia, Canada. She runs fermentation workshops (and a fermenters Facebook group), owns and operates the craft, organic Kombucha production company Experience Kombucha as well as working with women to get their nutrition back on track. You can connect with her via her website Lutz Nutrition.
Editor’s Note: We used green lentils instead of split lentils, fresh green beans and topped it with a bit of spinach. That’s what you see in the picture. 😉
Thanks to Raina for sharing her ideas and delicious recipe! If you’d like to share your ideas or recipes with the Yoga Teacher Prep community, please see our Contributor Guidelines.