Recipe by Garlone Bardel author of the Yoga CookBook

This recipe is a promise of comfort, but enhanced with freshness and spices. It is tasty and has balancing qualities during cold and humid seasons. It is diuretic but also very nutritious because all squashes are to be consumed during cooling periods. Squash preserve intestinal comfort and help fight fatigue. Cucurbitaceae are plants that will spread on the ground and are linked to vyana energy, which strengthens but also promotes the expansion of energy. Ginger and turmeric stimulate apana, which is the energy located in the lower abdomen and pelvis region, and which give strength and endurance. Ginger is excellent for eliminating flatulence and abdominal cramps. Turmeric improves digestion, purifies the blood and also tones the bile ducts. Spinach, rich in chlorophyll, stimulates prana, which is the energy located in the chest region. It is the force that makes air enter the body, and that will regulate the heartbeat. It is an ideal dish to nourish the yogi's body in the cold season.

For 4 plates

In the kitchen: 15 min + 20 min cooking

• 1 kg of pumpkin
• 250 g spinach
• 2 tbsp ghee (or olive oil)
• 1 tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• 1 tsp cayenne pepper
• 1 tsp crushed coriander seeds
• 1 tsp cumin seeds
• 1 vegetable broth
• 4 tbsp coarsely chopped coriander
• 4 heaped tbsp almonds
• unrefined sea salt
• ½ tsp freshly crushed pepper.

The preparation

First, soak the almonds in a bowl of water. Then, wash the pumpkin and cut it in half, remembering to remove the seeds. Then cut it into large cubes, remembering to keep the skin which will then become soft when cooked. Secondly, in a casserole dish, heat the ghee (or olive oil). Then add the ginger, turmeric and other spices, and let them "sing" for a few seconds. When this is the case, add the pumpkin cut into large cubes, 40 cl of water and the vegetable stock. Then bring everything to the boil and simmer for 15 to 20 minutes. Check with the tip of a knife that the pumpkin is tender, but still firm. Add the washed and stemmed spinach, and cook everything for a minute more. Salt and pepper. Divide the preparation into the soup plates, sprinkle with coriander and rehydrated almonds, previously cut into 2 or 3 lengthwise. Serve hot.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Clémentine Erpicum has traveled a lot (Mexico, Guatemala, India...), but it is in Thailand that she anchored her base. After practicing yoga all over the world, she is now a yoga teacher. She wants to transmit this philosophy of life that changed hers through workshops given during her travels and her blog "3 heures 48minutes" . Passionate about Yogic food, she has just published her first book Yogi Food , in which she brings together healthy, simple and quick recipes, emblematic of the yogi spirit. She also addresses the major concepts of Ayurveda and "yoga food".

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

Before I discovered yoga, the desire to take care of myself was very cyclical: it would suddenly arise, leading me to practice a sport intensely, eat healthier, take the time to walk and rest. These periods were followed by other periods where I gave up all sport and ate everything I could get my hands on!

The discovery of yoga brought me a certain consistency in this area: taking care of myself (physically with asanas, but also mentally and emotionally), more than a desire, has become a daily need.

What practice for your well-being?

Roll out my mat and practice a dozen sun salutations.

What is the ritual of your practice?

I always practice upon waking, after drinking a large glass of water and doing a few cycles of nauli kriya , the “churning of the abdomen.”

Once on my mat, I like to start with a series of sun salutations, which gradually awaken the muscles and loosen the joints. After this warm-up, a few asanas chosen according to the desires of the day, some deep breathing, then an essential Savasana.

What do you get out of it?

An endless source of learning and experimentation, a curiosity for the place where I live and for how the body and mind work.

What do you carry in your yoga bag?

I practice at home.
Around my mat, sometimes a candle, sometimes a cushion, sometimes a mala…
And sometimes, none of that!

What is your favorite object/accessory?

The 3 essentials: body, mind and desire. That said, the practice can be much more comfortable with a well-chosen yoga mat. And I recently discovered the Feet Up, an accessory that allows you to practice inversions without the risk of compressing your cervical vertebrae.

What would be your advice for Tayrona Yoginis?

An empty stomach, a clean and even floor, a quiet and airy place. And then let yoga do the rest!

Where/how do you practice?

Often alone, at home, in front of a window, as soon as the desire and time are there.

What is your mantra/favourite phrase?

"From perfect contentment there is attainment of unparalleled happiness." Yoga Sutra II.42

Being content does not mean resigning yourself or accepting a difficult situation as inevitable. On the contrary, being content means using the means at your disposal to change a situation that you would like to see change… And it also means recognizing when there is nothing to change!

Find her on: her blog 3 heures 48minutes and on Facebook

His book: Yogi Food

Recipe by Garlone Bardel author of the Yoga CookBook

Whether for your breakfast or for your snack, this recipe is ideal for regenerating your cells, but also for filling up on energy. Indeed, fruits can both delight our taste buds and satiate us even if we don't always think so. Fruits are foods that correspond to udana energy, which will control our energy of everything above the larynx which includes: the neck, the head and therefore the thought, but also the arms and legs and all the sensory receptors that put us in contact with the outside world. They grow high, contain more ether element thus nourishing the mind and the subtle dimensions of the being. Very complete, udana-type foods are light and balancing. This breakfast offers natural vitamins and antioxidants in quantity, vitamin C with lemon and good fats to nourish the cell membranes thanks to oil, chia seeds and oilseeds. Ideal for transit, it will be all the more digestible with spices and herbs… which should not be forgotten during the cold and humid season because the mixture can be cooling for certain temperaments. Spices and herbs help maintain balance. This breakfast can accompany you throughout the year without getting tired, by changing the recipe according to the seasonal fruits.

For 1 bowl

In the kitchen: 5 min

• 4 to 5 seasonal fruits of your choice
• 1 banana
• 1 tsp maple syrup (optional)
• the juice of ½ lemon
• ½ tsp vanilla powder or seeds from ½ pod
• crushed grains of 2 cardamom pods
• 2 tbsp oil (mixture of 5 oils: olive, flax, hemp, evening primrose, sesame)
• the leaves of 2 or 3 sprigs of fresh herbs (your choice or together: mint, basil, thyme, verbena).
• 1 tbsp of a mixture of oilseeds (almonds, hazelnuts, cashew nuts, Brazil nuts) previously rehydrated in water (around 15 min).
• 1 tsp chia seeds

The preparation

Peel and cut the banana and place it in a bowl. Pour in the oil, add the cardamom and vanilla, mash everything with a fork. Then emulsify the resulting paste with a small whisk or simply with a fork. The oil should be completely mixed with the flesh of the banana. Add the washed and chopped fruit, the coarsely crushed dried fruit, the lemon juice mixed with the maple syrup, and sprinkle with chopped fresh herbs and chia seeds.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Gaëlle is a passionate yogini, and who after 10 years of marketing in a multinational in France and abroad decided to embark on the entrepreneurial adventure. She is the founder of the OLY B e website which offers to connect certified teachers, individuals and spaces adapted to practice Yoga, Pilates or meditation for only 8 euros. Her goal is to install as many people as possible in a sustainable wellness routine. Gaëlle also has the deeply rooted idea that it is possible to make happiness contagious!

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

I started taking care of myself by starting yoga 5 years ago, at a somewhat complicated time in my professional life. I asked myself a lot of questions, I wasn't very happy in my job. It immediately gave me a lot of elasticity, both mental and physical. Gradually, I became more and more interested in nutrition, naturopathy, Ayurveda. I pay attention to my lifestyle, but I remain fundamentally a bon vivant, who loves to eat and drink wine and spritz! For me it's not at all incompatible, and even if it's a bit cliché it's all a question of balance.

What practice for your well-being?

I do yoga and sports more generally 1 to 2 times a week. As soon as I stop (because of too much work, or even a bit of laziness from time to time), I feel the difference right away! I am more tired, less positive. On yoga in particular, I particularly like vinyasa and the flows that change.

What is the ritual of your practice?

I love practicing on Fridays in the late afternoon. It allows me to close my week and I leave all my problems on my mat, it relaxes me while giving me a boost before the weekend! Otherwise I also like practicing early in the morning. It changes the appearance of my day afterwards!

What do you get out of it?

Relaxation and energy, systematically! I feel lighter, more toned too.

What do you carry in your yoga bag?

Nothing but very classic! Leggings (I love super elastic and soft materials), top, bra and especially my mat topper because I'm not a big fan of putting my face on a mat where someone else has put their feet ;-) my slightly manic side no doubt! I never take a water bottle because I don't like drinking during practice.

What is your favorite object/accessory?

My over-mat!

What would be your advice for Tayrona Yoginis?

I would like to quote Oscar Wilde: "To live is the rarest thing. Most people are content to exist."

Where/how do you practice?

I mainly practice during OLY Be classes, in small groups at home or in our Community Classes. We have a great team of teachers! I also regularly test new studios and new teachers.

What is your mantra/favourite phrase?

To discover yoga, pilates or meditation classes at home or in your neighborhood for 8 euros

For more information: OLY Be

Recipe by Garlone Bardel author of the Yoga CookBook

A must-have in the Ayurvedic repertoire, this ultra-tasty soup contains only the best to flatter the senses and the body.

Very rich in protein and digestible, mung beans provide energy and minerals in quantity. They particularly reduce vata and pitta (also kapha, if used well with spices). Mung beans are vyana-type foods, the energy that strengthens and promotes the expansion of energy. Ghee and feta, nourishing and balancing, stimulate samana, the energy located between the heart and the navel and circulating around the waist. Coriander, rich in chlorophyll, stimulates prana, the energy located in the chest region. It is the force that makes air penetrate the body and regulates the heartbeat. Turmeric stimulates apana, the energy located in the lower abdomen and pelvis region, and gives strength and endurance and promotes digestion. The whole makes an excellent soup to fight against fatigue, nervousness or even demineralization. It can be enjoyed alone in the evening or served with rice for a complete meal at lunchtime. The spices give great character to this gourmet dish. If you don't have the exhaustive list of spices, don't give up, make it anyway.

For 3 bowls

In the kitchen: 10 min + 40 min cooking time

• 200g mung beans, soaked for ½ hour in a bowl of water with a pinch of bicarbonate
• 2 heaped tbsp ghee
• 1 tsp grated fresh turmeric
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• ½ tsp black pepper
• 1 vegetable broth (optional)
• the juice and zest of one lime
• unrefined sea salt
• ½ to 1 bunch fresh coriander
• 100 g feta

The preparation

Using a pestle, carefully crush the spices (mustard, cumin, fennel, pepper) then add the fenugreek and grated turmeric. In a heavy-bottomed saucepan, heat the ghee, pour in all the spices and let them "sing" for a few moments (they should heat up but not too much). Rinse the mung beans, add them to a saucepan and pour in 1 liter of water. Cook over low heat for 40 minutes. At the end of cooking, add salt and the juice and zest of the lime finely grated with a fine grater or microplane grater. Mix. Serve the soup in bowls and divide the feta into each of them, crumbling it coarsely. Finish by sprinkling everything generously with just chopped coriander and enjoy immediately.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemme s

Séverine has been practicing the beautiful profession of physiotherapist for over 20 years and practiced a little yoga mainly to relax and taught some postures to her patients until she met Katy Misson and Satiam Yoga last year, who were a real revelation and a catalyst for a new professional orientation. This training has allowed her today to offer her patients the opportunity to become actors in their health by finding their alignment with what nature has offered them and by becoming aware of all the potential they carry within them.

With her husband Xavier, they created the association “Yogi c'est la vie” in order to support those who wish to do so, through this holistic approach that is yoga, towards better health.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

My body imposed it on me.

What practice for your well-being?

Walking in nature, observing, listening, feeling, breathing everything it can offer us. Doing some asanas in the middle of the forest, just above my house. Taking a tree in my arms and closing my eyes.

What is the ritual of your practice?

In the evening, before turning off the light, I like to lie on my back and stay with my eyes open for a few moments to take stock of my day, what fulfilled me, what I could improve, how I feel in the present moment. If disturbing emotions arise, I observe them, I try to understand them, I place a few stones on the chakras they affect, I focus on my breathing.

What do you get out of it?

A reconnection with myself, to stay as close as possible to what nature has offered me.

What do you carry in your yoga bag?

My green Ekolite Manduka mat, my activated charcoal infuser bottle, my iPods and speaker for flows (in my classes), my notebook with quotes, mantras or words from loved ones that touch me.

What is your favorite object/accessory?

I don't have one. The word fetish is synonymous with dependence for me, which implies taking the risk of suffering in the event of loss. So I prefer to avoid getting attached to an object.

What would be your advice for Tayrona Yoginis?

I think the best way to be happy is to do your best for yourself, for others, in the present. There is no point in looking back on the painful elements of the past, just as there is no point in projecting yourself into an uncertain future. Loving, sharing, listening, accepting, forgiving, respecting others, nature, taking time to refocus, to recharge your batteries, are for me the source of unwavering happiness.

Where/how do you practice?

I like group practice, with everyone's energies meeting. I participate in my friend Karine's classes at Studio K (38320) who has a range of different yoga styles that she mixes according to this group energy and her own. I also practice with my patients at the office and with my husband, in our association. I participate in workshops to learn more. For me, yoga is a means of exchange and sharing.

What is your mantra/favourite phrase?

I don't really have one. I have a collection of quotes, songs, poems, words of love, which are sources of meditation when I think about a specific theme.

To start this new year, I will say:

Recipe by Garlone Bardel author of the Yoga CookBook

This traditional Indian recipe is a delight. With its aroma that delights the senses, it can be prepared for special occasions as well as for simple evenings.

In oriental cuisine, rice is a must, it is considered to be the best tonic for the body. It brings volume, stability and physical strength to the body. Excellent for the three doshas, ​​we willingly add ghee to strengthen the body of vata (air) and pitta (fire), and spices for kapha (water), in order to increase the digestive fire and burn fat. This sacred rice has all the makings of a yogic meal, where we favor udana-type foods (the energy of the extremities), rice, a samana-type food (the energy going from the heart to the navel and circulating around the waist), but also sattvic spices such as cinnamon or cardamom.

For 4 plates

In the kitchen: 15 min + 15 min cooking time

• 1 cup of ½ wholemeal basmati rice
• 1 cinnamon stick
• 8 saffron threads
• 6 cloves
• 6 cardamom pods
• 1 pinch of salt
• 2 tbsp brown sugar
• 1 tbsp flaked almonds
• 1 tbsp pistachios
• 1 tbsp raisins
• 2 to 3 tbsp ghee

The preparation

After rinsing, cook the rice over low heat with 1.5 cups of water, the cloves and cinnamon and a pinch of salt. The rice is cooked when the water is completely absorbed and it forms a flat surface, with rounded and detached grains. While the rice is cooking, heat a tablespoon of water with the saffron, the previously crushed cardamom seeds, the pistachios and the sugar, until the sugar dissolves. Pour this mixture over the cooked rice. In a pan, heat the ghee, add the raisins and almonds and stir until the almonds are golden. Pour them over the rice, mix and serve immediately.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Recipe by Garlone Bardel author of the Yoga CookBook

A whole poem in the mouth and so simple to make… the ideal match. Avocado like banana are excellent nerve balancers, they decrease vata (air) but increase pitta (fire) and kapha (water).

Spices help to avoid their cooling effects. It is a very good breakfast or snack for young and old and especially in case of fatigue, convalescence or bone problems. This is a typically yogic recipe, yoga readily favoring fruits, raw and spicy notes, a combination favoring the expansion of the air and ether elements acting on the mind and sharpening our subtle sensitivity.

For 4 small bowls

In the kitchen: 2 min

• 1 ripe avocado
• 1 just ripe banana
• 2 tbsp maple syrup
• The zest of ¼ lime
• 2 black peppercorns, just crushed
• 1 pinch of freshly crushed cardamom
• ½ vanilla pod (or ½ tsp vanilla powder)

The preparation

Peel the avocado and banana, add the finely grated lime zest. Then add the finely grated lime zest. Then add the maple syrup, the vanilla beans scraped with the tip of a knife, the cardamom, the pepper. Mix all the ingredients together until you obtain an extremely smooth cream. Enjoy without further delay. If the cream is made a little in advance, set it aside in a large bowl with the avocado pit in it, so that it does not oxidize. Before serving, remove the avocado pit and divide everything into small individual bowls.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

"I have been practicing Yoga for 5 years...and it has changed my life". These are the words of Juliette Buret, whom I had the chance to meet in Annecy at Yoga Searcher.

Since May 2016, she has had the wonderful opportunity to open a wellness studio and boutique for the Yoga Searcher brand. A former sustainable development marketer, she jumped at this great opportunity to work in the field she is passionate about. At the same time, she is training in Vinyasa yoga to teach and share this moment of happiness with her loved ones.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

Simply by making an appointment with myself, on my Yoga mat almost every day.

What practice for your well-being?

A Vinyasa flow and meditation.

What is the ritual of your practice?

I mainly like to refocus during my Yoga practice in tadasana with a little mantra: “I am centered, I am balanced, I love myself”.

What do you get out of it?

A real hygiene of life, a well-being, and a distance from things.

What do you carry in your yoga bag?

A gourd, my mat and when I teach a statue of Shiva Nataraja.

What is your favorite object/accessory?

An ecoque mat that I can fold in four. It's one of the only ones with which I didn't slip out of my hands in downward dog pose.

What would be your advice for Tayrona Yoginis?

I think having a good mat really helps you to be able to hold the postures and feel better on them.

Where/how do you practice?

Mainly at a Yoga Searcher studio, but mostly at home, with my flow.

What is your mantra/favourite phrase?

For more information: Yoga Searcher Annecy

Recipe by Garlone Bardel author of the Yoga CookBook

This warming soup is ideal after cold days, to invigorate the body. The sweet potato, astringent and cold, decreases vata (air) and pitta (fire), while it increases kapha (water).

Carrot, on the other hand, is an excellent intestinal regulator. Carrot, sweet potato and ginger strengthen us by stimulating apana, the lower abdomen and pelvis region and going from the navel to the perineum. The spiciness of pepper and tomato enhances everything. Pepper and tomato are foods that promote the expansion of energy by stimulating vyana the distribution force of the different energy currents in the body. Spices, particularly chili, ginger and paprika, provide energy in the form of an interesting "boost" in times of fatigue. Paprika is prepared from dried peppers and chili peppers. Its flavor is milder than cayenne pepper because it contains a lower dose of capsaicin, the compound responsible for the burning sensation. All these delicious spices should be used according to your tolerance to the spicy taste, which can vary from the mouth to the stomach: do not fail to be attentive to your sensations. This soup is a great accompaniment to a homemade Nordic bread roll, with which it goes wonderfully. Any other good bread, preferably made with ancient wheat, is also perfect!

For 4 to 6 plates

In the kitchen: 5 + 25 min cooking time

• 1 nice sweet potato
• 3 carrots
• 1 red pepper
• 5 very ripe tomatoes
• 1 tbsp ground cumin
• 1 tbsp grated fresh ginger
• ¼ tsp chili
• ¼ tsp paprika
• 2 cloves, finely crushed
• 1 l of water
• 1 vegetable stock cube (optional)
• 4 tbsp ghee or olive oil

The preparation

Peel the sweet potato and cut it into large pieces. Wash the carrots carefully and cut them into large slices. Wash the red pepper, cut it in half, remove the seeds and cut it into pieces. Wash and cut the tomatoes into quarters, eighths, depending on their size. In the casserole dish, brown all the spices in ghee or olive oil until they "sing". Then add the carrots, stir well for 1 minute, then add the sweet potatoes. After 2 minutes, add the tomatoes. Cover with 1 liter of water, add the vegetable stock and simmer for 25 minutes. Check with the tip of a knife that the vegetables are cooked and blend everything to obtain a nice creamy texture and a beautiful bright orange-red color.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Let me introduce you to Mélanie, our Community Manager at Tayrona. A lover of nature and animals, Mélanie appreciates natural methods, and favors a healthy diet and everything related to it. She began studying biology which then evolved into sport. Energetic, she always needs to exert herself! She practices eventing and also skiing. However, she needs to take time for herself and especially to take the time for a great moment of calm and serenity, and that is what she found with yoga.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today .

How did you get into taking care of yourself?

I started yoga a few years ago now. I have always been attracted to yoga but had never taken the time to discover it… But a few years ago, when the opportunity presented itself, I took the plunge! After my first class, I already felt that yoga was for me and that I wanted to continue. Yoga brings me a lot and allows me to feel good in my body and mind, to stay fit and flexible.

What practice for your well-being?

Above all, I try to practice according to the present moment, how I feel at the time. I then adapt the session to what I feel the need for.

What is the ritual of your practice?

I like to do a few “sun salutations” in the morning before starting my day. This allows me to wake up my body, stretch it and feel ready to face the day. I also take the time to take a moment of calm by doing a few breaths. If I practice during the day, I prefer a more dynamic practice. Then, in the evening before going to bed, I like to do postures that allow me to gently stretch and relax to prepare myself for sleep.

What do you get out of it?

It allows me to be more in tune with myself, and to be able to make a transition between the different moments of the day. When I can't practice, I feel the difference. Yoga allows me to find my balance.

What do you carry in your yoga bag?

My Manduka Prolite Yoga mat , and my water bottle!

What is your favorite object/accessory?

I don't really have one, but I love having my big scarf with me to put around me and stay warm after my Yoga sessions or during my relaxation sessions.

What would be your advice for Tayrona Yoginis?

I would like to tell them to enjoy life and do what they love!

Where/how do you practice?

I practice most of the time at home on my mat or in the studio. I also try to practice when I have to travel (vacations or other). I also like to practice Yoga outdoors.

What is your mantra/favourite phrase?

I don't really have one, but I like to think that you have to enjoy life, not wait for it to pass and be yourself.

I really like this one:

Recipe by Garlone Bardel author of the Yoga CookBook

For breakfast or dinner, this crumble of character satisfies and awakens the taste buds. Celery is an excellent anti-rheumatic and liver drainer, in addition to being a natural tonic.

Astringent, cold and dry, it will increase vata, decrease pitta and kapha. Carrots, mushrooms and ginger stimulate apana, the energy located in the lower abdomen and pelvis, and give strength and endurance. Celery and parsley stimulate prana, the energy going from the navel to the throat. This is the force that makes air penetrate the body and regulates the heartbeat. Oatmeal and dairy products (ghee and parmesan) bring samana energy, located between the heart and the navel and circulating around the waist. This force, responsible for the assimilation of food, stimulates and controls the digestive system, the heart and the respiratory system. Note: this recipe can be varied with other vegetables. Be creative, depending on what you have in your basket… Soy sauce and sesame seeds are excellent replacements for table salt.

For 4 to 6 plates

In the kitchen: 15 min + 35 min cooking time

• 2 carrots
• 4 stalks of celery
• 12 button mushrooms
• ½ tbsp chopped parsley
• 2 tbsp shoyu (soy sauce)
• 1 tsp grated ginger
• 25 cl of water
• 100 g of oat flakes
• 60 g of ghee
• 60 g of parmesan
• 30 g sesame seeds

The preparation

Preheat the oven to 180°C (gas mark 6). Wash the carrots and celery and cut them into small cubes. Clean the mushrooms and cut them into small cubes. In a large frying pan or cast iron casserole dish, put the carrots, celery, mushrooms with the water and soy sauce and cook for 15 minutes. Meanwhile, prepare the crumble. In a large bowl, mix the oat flakes, ghee, grated parmesan and sesame seeds. Drain the vegetables and add the ginger and parsley. The vegetable cooking water is a delicious broth. Set it aside and serve it as a starter in a small glass. Place everything in a gratin dish and cover with crumble. Bake for 35 minutes. Serve this dish piping hot, straight from the oven.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes