Recipe by Arjuna This delicious recipe provides a rich, nourishing entrée for any holiday table. As a meal, it is usually served with mashed potatoes, cranberry sauce, roasted squash, and Brussels sprouts. Arjuna, a longtime Sivananda yogi and professi …

Recipe from the International Sivananda Yoga Vedanta Centres website. This hearty and nourishing version of Split Pea Soup offers rich flavor and makes a filling meal in and of itself. Makes 7 cups. Ingredients: 2 tbsp. of oil 1 tsp. of basil 1/4 tsp. …

Enjoy this cleansing and nourishing Mung Dal Kitchari Ayurvedic recipe from Lalita Devi, Director of the ashram’s Well-Being Center.  Makes 6-8 servings Ingredients 1 cup mung dal ¾ cup white basmati rice 4 tablespoon ghee 1 tablespoon fresh ginger (pe …

These three refreshing recipes (Fruit Brochettes, Cold Sesame Noodles, Papaya Zing) from the Sivananda Yoga Vedanta Centers’ The Yoga Cookbook offer creative and nutritious additions to your summer gatherings. Fruit Brochettes 1 tablespoon maple syrup …

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 It …