Eating to improve meditation in yoga.

The link between a vegan diet and a clear mind.

Learning to meditate allows us to clear our minds. It’s a gradual effort that pays so many great benefits back to us in our day to life. If you are new or returning to a practice of meditation think about it as starting in stages. 

  1. Start with a guided meditation
  2. Make time to find quiet times
  3. Take time to be more mindful of your thoughts in all the quiet times 
  4. Listen to the internal chatter and lessen your dependence on following each thought as it arises
  5. Use tools such as repetition on mantra (sounding with your voice), a candle to gaze at or a mala (beads) turning them with your fingers
  6. Change your diet
  7. Listen and or change your breath

Not as easy as it sounds. So true,

However, it does become a great habit to have. A real lifesaver if you have those techniques in place before a great amount of mental pressure is present in life.

My experience also comes from patience and my time as a vegan. I only intended to be that way for a short while and stayed with it as I progressed my skills to have longer periods to stay in meditation.

Yes, it does make a difference. Agitation was a strong link for me when I ate meat. So any days without it became a lighter and easier experience for my body and mainly for my mind.

It’s National Vegan Month starting November 1st why don’t you become inspired to give one day or even one weekend to a Vegan diet and see what it does for you? Meanwhile here are some vegan recipes in our social media feed. We also offer guided meditation in our Restorative yoga class which is held every 1st Thursday of each month instead of the normal Gentle yoga. Come along 9.30 – 11 am as it falls on 2nd November 2023.

 

Vegan recipes for you to try.

Spicy Vegan Pumpkin and Cheese Soup

Pumpkin soup is always a great solution for the autumn menu. Full of flavour, cheesy, creamy and very comfort food. It’s easy to prepare and ready in just 30 min. Seasonal pumpkin gives them a beautiful orange colour аnd spices make them taste intense and zesty. This soup warms perfectly.

Ingredients

  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp fresh ginger minced
  • 400 ml Coconut Cream
  • Vegan Cheese
  • 1 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 360 ml Vegetable Broth
  • 8 cups(850g) pumpkin peeled and cubed
  • Salt and pepper to taste
  • Pumpkin seeds and a bunch of parsley for decoration

Instructions

  • Add the olive oil to a large pot with the chopped onion, garlic, and minced ginger and saute until the onion is slightly soft and transparent. Add the pumpkin, and vegetable stock and bring to a boil. Cover and simmer until the pumpkin is cooked (about 15 minutes).
  • Then add the coconut cream and chilly flakes, and vegan cheese. Add sea salt and pepper to taste.
  • Puree with a hand blender until smooth.
  • Serve with pumpkin seed, coconut cream, and fresh parsley.

 

Chickpea Curry

  • 1 tsp olive oil substitute your favorite oil
  • 1 large onion chopped
  • 3 cloves garlic grated
  • 10mm ginger grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • ¼ tsp red pepper flakes
  • 3 cans (15 ounces each) chickpeas or 4½ cups cooked chickpeas
  • 1 cup vegetable stock add more if you want a thinner curry
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14 ounces) coconut milk full-fat
  • 1 teaspoon salt
  • 2 twists black pepper
  • 1 tsp garam masala
  • 1 tbsp sugar optional

Serve it with

  • 1 squeeze of lemon + basmati rice or naan, cilantro, and a dollop of yogurt

Instructions

Heat 1 tablespoon olive oil in a large skillet. Add 1 large onion(chopped) and fry it gently for 3 minutes.Next, add 3 cloves garlic (grated) and 1 inch ginger (grated) and fry for 1 more minute.Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and ¼ teaspoon red pepper flakes and stir for about a minute or until you smell their fragrant aroma.

Add 3 cans (15 ounces each) chickpeas (drained and rinsed), 1 cup vegetable stock, 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk, then season with 1 teaspoon salt and 2 twists black pepper.

Simmer on medium heat for 15 to 20 minutes or until you reach your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.Turn the heat off, stir in 1 teaspoon garam masala, then taste and adjust for salt and spices.At this stage, you can add 1 tablespoon sugar if you feel it’s necessary.

Serve with naan, roti, basmati rice, or cauliflower rice, and 1 squeeze of lemon or lime juice.Optionally, add a dollop of yogurt and garnish with some fresh cilantro.

Optionally, you can add 2 handfuls of spinach 3 minutes before the curry is done simmering.