Homemade Granola, recipe by Garlone Bardel, author of the Yoga Cook Book

Garlone Bardel is a yoga teacher and author of a beautiful book Yoga Cook Book on yogic nutrition. She presents 108 recipes, each more appetizing than the last. And the art of eating consciously becomes accessible. to all.

For Tayrona yogis, she wanted to share with you 12 of her recipes that you will find every Wednesday on our blog.

These will be accompanied by recommendations taken from her book which she produced in collaboration with Anne Claire Meret , naturopath.

To begin, a little reminder about yogic food.

In the Indian tradition, dietetics does not focus on the nutritional content of foods but lists foods according to the energies they carry.

According to the tradition and philosophy of yoga (Sâmkhya), every manifestation of the universe is composed of 3 qualities: the gunas. These 3 gunas ( present in food) come into contact with the body when they are ingested. (see page 15, 16 and 17)

Eating healthily requires us to choose wisely what we eat and to open our eyes to the origin of the products we consume.

As Garlone writes in his book, food is not an ordinary thing. Fruits and vegetables, in our hands, the gestures of cooking are a link between individual ecology and planetary ecology.

And to start the day off right, here is the recipe for homemade oat, beetroot and ginger granola

The mistake with commercial granolas is the use of honey, which does not tolerate cooking because it loses its properties and makes it difficult to digest the ingredients it coats.

This recipe can be prepared in advance. This homemade granola is very soft, nutritious and hypoglycemic, thanks to the oats. It is not recommended during periods of Kapha (water) imbalance or ENT sensitivities to cold periods.

Beetroot brings remineralizing and nutritious properties, vanilla brings sweetness, ginger spiciness for the harmony of the whole. Regarding the seeds, use the ones you like and be creative.

The energies stimulated in this porridge are apana (energy that descends from the navel to the perineum) with beetroot ; udana (energy linked to the head and limbs) with nuts and coconut oil; samana (energy responsible for assimilation) with ginger

A truly yoga-friendly breakfast. It provides balance (samana) and nourishes the mind (udana) with the fruits.

For 1 jar

In the kitchen: 10 min, cooking: 30 min + rest 10 min

200 g of oat flakes

1/2 red beetroot, grated,

4 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp golden flax seeds,

2 tbsp sesame seeds

1 tbsp vanilla powder

1 tbsp almonds

1 tbsp grated fresh ginger

3 tbsp coconut oil

4 tbsp maple syrup

The preparation

Preheat the oven to 150°C. In a saucepan, melt the coconut oil with maple syrup over low heat. Grind the flax and sesame seeds. In a large bowl, place the oat flakes, all varieties of seeds, almonds, vanilla, ginger and finely grated beetroot. Pour in the oil and maple syrup mixture. Mix everything thoroughly so that the ingredients are coated with the oil-maple syrup mixture. Place everything on a baking sheet covered with a sheet of parchment paper. Bake for 30 minutes. The granola can be enjoyed straight out of the oven, as is or warm. It keeps very well in a glass jar and can then be consumed over the days, accompanied by a hot vegetable milk of your choice.

With thanks to Garlone Bardel, Anne Claire Meret, Thomas Dhellemes for the beautiful recipe photos, to Ulmer editions and Emmanuelle Christophe thanks to whom nothing would have been possible. Thanks again for this recipe taken from the Yoga Cook Book available on our site.