If you practice regularly, you are certainly aware of yoga routines for weight loss. Bikram’s hot style helps sweat away the pounds and so does the vigorous cardio aspect of a power yoga class. However, it is vital that proper nutrition is also included in your yoga routines for weight loss.
Focus on a diet filled with fresh fruits and vegetables, beans and nuts. Opt for little dairy in your diet. When you do, pick yogurts with live probiotic strains that are low in fat. Choose freshly caught fish over fattening read meats. Instead of overly salting foods, focus on fresh spices and herbs and benefit from their anti inflammatory properties. And drink plenty of fresh water.
Although most of us know these nutritional cornerstones, it can be easy to lose the motivation. Sometimes, a fresh new recipe can be just the thing to tip the scales back in your favor. With that said, please enjoy this super wholesome recipe for Beet and Carrot Casserole taken from a Kundalini Yoga retreat in Lake Elsinore, CA.
1 bunch beets (four or five per bunch)
1 pound carrots (6 or 7 to a pack)
1 pint 1% organic cottage cheese (if you eat dairy-free, opt instead for a combination of equal parts soft tofu and firm tofu, cut up and sprinkled with lemon juice and a dash of vanilla)
2 bunches scallions, chopped
3 cloves garlic, minced
4 tbsps ghee (clarified butter)
Braggs Liquid Aminos and black pepper to taste
Grated cheddar, soy or Daiya cheese over the top to taste
Preheat the oven to 400 degrees Fahrenheit.
Scrub beets and carrots to clean them. Boil a large pot of water and place the beets whole in a steamer basket. After about fifteen minutes, add the raw, cleaned carrots. Cook until carrots and beets are tender, but still a bit firm. After cooling, slide off beet skins.
Using a coarse grinder, grate the beets and carrots and toss together loosely so that the colors remain distinct.
Meanwhile, heat the olive oil in a large skillet over medium-high. Sautee the scallions and garlic until the scallions wilt and a delicious smell releases. Take the skillet off the heat, and add in the beets, carrots, cottage cheese, Braggs Amino Acid and black pepper.
Transfer casserole mixture to a lightly oiled 2-quart casserole dish. Cover with grated cheese of your choice and bake until it turns golden (about 20-25 minutes). Allow it to set for about 20 minutes after taking it out of the oven.
Yield: 6-8 servings
This recipe is low in fat, high in fiber, and rich with flavor: Try serving it with a simple green salad and fresh smoothie. Yoga routines for weight loss paired with recipes like this will pave the road to success, whatever your goals may be.