You have to eat this when you practice yoga

The yoga diet encourages eating more fruits and vegetables, and many fruits and vegetables are suitable for cooking together, which can increase the nutritional value of the diet.

Ingredients: 1 carrot, 80 grams of snow peas, half a cabbage, 1 green bell pepper, and a little purple cabbage.

Seasoning: salt to taste.

practice:

1. Wash and slice carrots, cabbage and purple cabbage; pick and wash snow peas; remove the stems and seeds of green bell peppers, wash and slice.

2. Place the pot on the fire, pour in appropriate amount of oil and heat it up, add carrots and cabbage and stir-fry, then add snow peas, green peppers and purple cabbage and stir-fry until cooked, add salt to taste before serving.

Tip: You can also choose vegetables according to your preference. This method is simple, nutritious and delicious.

Ingredients: 500 grams of winter melon, 10 grams of fungus.

Seasoning: appropriate amounts of ginger, salt, mushroom essence and sesame oil.

practice

1. Peel the winter melon, remove the flesh and seeds, and slice them; soak the fungus in water and tear it into small pieces; wash the ginger and pound it until it becomes soft.

2. Pour appropriate amount of water into the pot, add winter melon, cook for 3 to 5 minutes, then add fungus, heat for about 3 minutes, then add ginger, and finally season with mushroom essence and salt.

3. Pour the soup into a soup bowl, drizzle with sesame oil and serve.

Yoga Tips: Please follow the yogi's instructions, use yoga postures to shape a healthy body, establish a balanced diet and develop good breathing habits.

hint

1. Winter melon is a yin food in the yoga diet. It is not advisable to eat too much when the body is too cold, but it has the effects of removing dampness, reducing swelling and lowering blood pressure.

Although fungus is an inert food among yoga foods, it does not mean that it cannot be eaten. It just means that it should not be consumed too much, and you should try to use pleasant cooking methods as much as possible, such as steaming and boiling.

2. To make the dish look better, you can add one or two coriander leaves as garnish.

Ingredients: 500 grams of carrots, 1 tomato, 1000 grams of vegetable soup.

Seasoning: 2 tablespoons of butter, 125 grams of orange juice, and appropriate amounts of vanilla, salt and pepper.

practice

1. Wash, peel and slice the carrots, put them into a pot with butter, and simmer over medium heat (stir frequently) for about 10 minutes.

2. Wash the tomatoes, cut them into pieces and put them into the carrot pot together with the vegetable soup and orange juice. Bring to a boil. Add the herbs, salt and pepper. Cook over low heat for about 20 minutes until the carrots are soft. Dish out and let cool.

Yoga motto: Talk less and do more, ask less and give more, worry less and smile more.

Tip: The yoga diet advocates eating more fruits and vegetables, and many fruits and vegetables are also suitable for cooking together, which can increase the nutritional value of the diet. Carrots are rich in carotene and minerals needed by the human body, and they also have a good effect on restoring vision.

Note: The measurement units in the recipe are as follows: 1 tsp = 5 ml 1 tbsp = 15 ml

Ingredients: 2 wild rice stems, appropriate amounts of green, yellow and red bell peppers, and a little purple cabbage.

Seasoning: 3 grams of salt, appropriate amount of olive oil.

practice

1. Peel the wild rice stem, wash and slice it; remove the stems and seeds of the green, yellow and red bell peppers, wash and slice them; wash the purple cabbage and slice it.

2. Place the pot on the fire, pour in olive oil and heat it, add wild rice stem, green, yellow, red bell pepper, and purple cabbage and stir-fry. Add salt to taste and stir-fry evenly before serving.

Yoga proverb: When the breathing is unstable, the mind will wander; when the breathing is stable, the consciousness will be firm.

Tip: This is a dish with good color, aroma and taste. It is also a very homely and easy to make dish. In the yoga diet, bell peppers are foods rich in vitamins and can be eaten in moderation. Scientifically putting various peppers or vegetables together can not only make the dishes attractive, but also increase the nutritional content of the dishes. Just be careful not to have too many dishes, and the order in which the various vegetables are put into the pot, because some vegetables are easier to cook and some are not.

Ingredients: 400 grams of Auricularia auricula, 15 grams of Tremella fuciformis.

Seasoning: salt, vinegar and sesame oil in appropriate amounts.

practice

1. Wash and clean the wood ear vegetable, blanch it in boiling water until the vegetable turns green and bright, then remove from the heat immediately, cool it, and cut it into long sections. After soaking the white fungus, wash it and tear it into small pieces.

2. Place the wood ear vegetable segments on a plate, add white fungus, mix with seasonings and serve.

Ingredients: 1 small pumpkin with flower skin, a little red pepper.

practice

1. Wash the pumpkin, remove the pulp and seeds, and cut into small pieces; remove the stems and seeds of the red pepper, wash it, and cut it into pieces similar to the pumpkin.

2. Place the pan on the fire, pour in a proper amount of oil and heat it up, add the pumpkin and stir-fry until 80% cooked, add the red pepper pieces and salt and stir-fry until cooked. Tip: Pumpkin is a yang food. People with cold body can eat more of it. It can provide calories to the human body and is a good stomach-warming food.

The cooking method of pumpkin is also very simple. You can choose your favorite method, steaming or boiling is suitable.

Tip: The fungus here is not black fungus, but a green leafy vegetable. The ingredients of this dish can also be replaced with other green leafy vegetables according to your preference, such as spinach, which is also a very good choice.