Yoga Recipes You'll Need for the Holidays

The holidays are fast approaching and many of us will be tempted to overindulge in holiday treats and cheer.

Instead of facing a weight gain by the New Year, take a break from the pumpkin pie, egg nog and Christmas cookies with yoga-inspired dishes and mindful eating.

Practice a state of awareness while you eat. Savor the appearance, smell, and taste of your food, so you can be truly satisfied. Chew each bite twenty times, which will help digestion and keep your attention in the moment. Experience a moment of thankfulness and count your blessings.

Balance holiday excess with the following yoga recipes. Wishing you peace and love this holiday season!

Winter WonderSoup
Serves 2
5 cups homemade or canned vegetable broth
1 ounce astragalus root slices (about 7 sticks dried herb)
5 cloves fresh garlic, sliced or whole (keep whole if you wish to remove from the soup)
1 tablespoon minced fresh ginger
1/2 cup sliced carrots, turnip or daikon radish
1/2 pound soba noodles
1/2 cup sunflower or mung bean sprouts
1/2 cup chopped scallions
Sea salt and freshly ground pepper to taste

1. In a large soup pot, combine broth, astragalus, garlic, ginger, and carrots. Bring to a boil, then lower heat and simmer, about an hour or until vegetables are tender.
2. Meanwhile, cook soba noodles according to package directions. Drain and set aside.
3. When soup is done, stir in noodles, sprouts, scallions, salt, and pepper. Remove the astragalus and discard. If desired, remove the garlic cloves. Serve immediately.

Sprouted Lentils & Rice Bowl
Serves 2
1/2 cup sprouted lentils
1 cup sprouted brown rice
8 cups homemade or canned vegetable broth
1 bay leaf
1 teaspoon ground coriander, cumin, ginger, or your favorite spice
1 cup chopped dark, leafy greens such as kale or spinach or your favorite greens
1/4 cup chopped fresh cilantro or your favorite fresh herb

1. Rinse the lentils and rice well in cold water and drain.
2. In a large pot, add the broth, lentils, rice, bay leaf, spice, and greens, and bring to a boil. Cover, reduce the heat, and simmer about 1 hour, or until the lentils are soft and the water is mostly absorbed. Stir occasionally and add more water if necessary.
3. Remove the bay leaf and discard. Garnish with chopped fresh herb and serve immediately.

To learn more about yoga-inspired foods, diet, and recipes, download a free sample from Elaine Gavalas' book, "Yogi in the Kitchen".

Elaine's the author of numerous health articles, podcasts and books including "Yogi in the Kitchen", "The Yoga Minibook for Weight Loss", "The Yoga Minibook for Longevity", "The Yoga Minibook for Energy and Strength", "The Yoga Minibook for Stress Relief" and "Secrets of Fat-Free Greek Cooking." You can buy Elaine Gavalas' books here.

Balance holiday indulgence with Elaine's yoga flow videos here.

Elaine Gavalas is founder of GalenBotanicals.com, co-founder of SimplyCentered.com and an exercise physiologist, nutritionist, yoga therapist, weight management specialist, and healthy recipe developer. Visit ElaineGavalas.com for more of Elaine's articles, recipes, books, podcasts, videos, and natural remedies.

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