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Purity Law The Dos and Don'ts of the yogic diet

Yoga in combination with proper nutrition is the key to more ease and complete well-being. As you can support your progress in training through an adapted diet, you will experience the yogic diet in our dos and don'ts.

Photo: iStock // Mizina
  1. Dos of the yogic diet: You can taste that
  2. Don'ts of the yogic diet: You better let go of that
  3. Recipes from the yogak che

Purity for body and mind is considered the biggest goal among yogis. On the other hand, they want to avoid everything that makes them sluggish and heavy or spreads unrest. This is very logical against the background of the philosophy of this sport, because who is sluggish and restless, can not achieve peace and inner balance.

Dos of the yogic diet: You can taste that

  1. Fresh and wholesome ingredients are on the menu and should be integrated into the daily diet completely naturally. This means that you z. B. instead of canned tomatoes should rather enjoy fresh tomatoes or instead of nutrient-poor wheat spaghetti should prefer to use the wholegrain variant.
  2. Foods without toxins are a matter of course for yogis, which is why they consistently focus on organic quality in order to avoid toxic substances. To be able to flush out any toxins that may have been ingested, as a true yogi you should drink plenty of water or healthy herbal tea. You can safely replace plastic bottles with the good old glass bottle. The same applies to foods that may be contaminated with antibiotics and / or environmental toxins, such as fish and meat. The production and processing conditions should be regional, seasonal and fair.
  3. Food should taste really good and who gets down to the healthy yogic food only laboriously, so doing in the long run no favor. However, you should give yourself some time, because the taste buds must of course first get used to the new diet and it is clear that you will miss the intense taste of Burger & Co. in the beginning.

Don'ts of yogic diet: You better keep your hands off that

  1. Everything that is difficult to digest or quickly perishable should be avoided, as these foods put a strain on the body. Unfortunately, this includes garlic and onions. As heavy digestible is also the excessive enjoyment. Gluttony makes you lethargic and is therefore not conducive to a good body feeling. The same applies to too little food, because the shortage turns a strong fast into a weak body. Very strict yogis usually eat nothing from the day before and strictly avoid low-food, because both in the sense was not freshly prepared.
  2. Disquieting foods are also taboo among convinced yogis. These include, for example, coffee and alcohol, refined sugar, white bread, but also other carbohydrates, which ensure that the blood sugar level shoots up quickly and then complete energylessness is the result. Non-alcoholic soft drinks, such as a non-alcoholic beer, however, are allowed from time to time.

Recipes from the yoga kitchen

Toasted whole wheat bread with ricotta and avocado

Pankrath, Tobias

ingredients for 4 persons

  • 6 slices of wholemeal bread
  • 1 olive oil
  • 1/2 and chives
  • 1 organic lemon
  • 250 g ricotta
  • salt
  • pepper
  • 2 avocados
  • rocket

Preparation, about 30 minutes

  1. Put slices of bread on a baking tray, drizzle with oil. In the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) toast for 5-7 minutes.
  2. Peel garlic and chop finely. Wash the chives, shake dry and cut into fine rings. Wash the lemon, rub dry and rub the peel. Halve lemon, squeeze juice. Mix the ricotta, 1 tablespoon of lemon juice, garlic and chives, except for a little something to garnish.
  3. Season with salt and pepper.
  4. Halve the avocados, remove the seeds, remove the flesh from the skin and cut into pieces. Spread bread with ricotta and spread avocado on top. Sprinkle with chives and lemon zest and garnish with rocket.

Orange potato soup with curry melons

ingredients for 4 persons

  • 1 bunch of soup vegetables
  • 500 g potatoes
  • 2 tablespoons butter
  • 1/8 l freshly squeezed orange juice
  • 1 l vegetable broth
  • 75 g almonds (without skin)
  • 1 teaspoon red curry
  • 2 tbsp olive oil
  • Sea salt, pepper
  • 100 g of whipped cream

    Preparation, about 35 minutes

    1. Clean and peel soup vegetables and potatoes and wash. Cut into small pieces. Heat butter in a saucepan. Stir soup vegetables and potatoes with stirring. Deglaze with 100 ml of orange juice.
    2. Pour broth. Cover and simmer for about 25 minutes until the potatoes are tender.
    3. Meanwhile roast almonds in a frying pan without fat. Remove. Chop roughly half almonds for sprinkling. Finely grind the rest with curry in the universal shredder. Stir in oil and the rest of the orange juice.
    4. Season curry melons with sea salt.
    5. Puree the soup with a hand blender while mixing in the cream. Boil again with stirring. Season with salt and pepper. Serve chopped almonds and curry almonds.

    Smoothie Bowl

    Basement, Lilli

    ingredients for 4 persons

    • 4 mangos
    • 80 g baby spinach
    • 4 bananas
    • 400 g TK raspberries
    • 120 g fresh berries
    • 20 g of flaxseed
    • 60 g of fruit muesli

    Preparation, about 5 minutes

    1. Cut mango from the stone. Peel and dice the flesh. Read spinach, wash and drain. Peel banana and cut small. Add the mango, spinach, banana and frozen raspberries to a blender and puree.
    2. Read berries. Fill the smoothie into a bowl. Give berries, flax seeds and cereals.

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