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The Yoga Kitchen: Over 100 Vegetarian Recipes to Energize the Body, Balance the Mind & Make for a Happier You Hardcover – January 3, 2017
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From the Publisher
"The book is packed with beautiful photographs and crave-worthy recipes" - Jenny Hartin, Eat Your Books
About the Author
KIMBERLY PARSONS is the owner and founder of Retreat Cafés, which are an integral part of London's yoga health, and wellness revolution. She also caters for detox programs. Kimberly is a trained naturopath and chef and all her recipes are focused on holistic health.
Top customer reviews
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The author has a background in Naturopathy – a natural treatment that seeks to treat the body as a whole, rather than fix individual ailments - which makes sense as both food and exercise tie in to a healthy overall experience that will serve to diminish the presence of illness in the first place. She also has experience as a chef and after discovering yoga tied the two together with vegetarian cafes serving the yoga community.
The book centers around the seven chakras which are how the chapters are organized as opposed to the traditional meals types: Ground, Flow, Vitalize, Nurture, Strengthen, Calm and Pure. For example, with chapter one, ground, it features things from the ground as in root vegetables, or rich earthy flavors such as mushrooms and nuts. It does make navigating the book a little more difficult as dishes such as soups, desserts, salads etc are embedded in each chapter rather than the traditional format, but once you get used to searching by chakra, it makes sense. If a am craving something comforting and earthy I go to ground, if I want something lighter, more easily digestible, I go to flow, and so on.
The book is loaded with so many delicious recipes, that are also easy to make and do not require a lot of work, steps or crazy tools. It was also refreshing to see simple, easily attainable ingredients. There were about three ingredients I was not familiar with; the odd rarer ingredient such as arame seaweed and some I did notice as a Brit, used the British term though most of the time this was caught and the American word was added in parentheses. But generally it uses in season fruits and vegetables and spices /seasonings that most vegetarian kitchens would have on hand.
I have made some recipes such as the soba noodle Buddha bowl, the orange, fig quinoa breakfast bowls and the green detox omelet. I really like the fact that many of these meals seem to be on the lighter side which does go hand in hand with yoga. Each meal is preceded by a brief synopsis about the benefit of the ingredients, or how the recipe came to be which is a nice touch. The meals are light, healthful and some are accompanied by stunning shots of the finished dish.
As I own many vegetarian books, I would not say this is one for the whole family, as the dishes tend to be lighter, and designed to serve 2 in most cases; and though my children like vegetarian dishes, there does tend to be less here that would appeal to them. But this is a book I would use to prepare my own breakfasts, lunches and for those days I want something light, healthy and simple.