I've been exploring recipes together with Yogi2Me recently all with the theme "What does a yogi eat?" and this week's recipe is one of the rather tasty results of that exploration which I wanted to share with you all.
There's more in my Friday blog post on my yoga experience. Anyone who knows me knows that yoga has never been my thing, but for this month, I put all that aside and gave it a go!
I was lucky enough to have a 1-to-1 yoga class thanks to Yogi2Me (the Uber of yoga!) and talked to my instructor about what she would consider foods for a Yogi.
The little bit of searching around I'd done online said a yogic diet was generally plant-based (although some said not including onions and garlic which I thought was very FODMAP friendly!), plenty of beans, tofu, nuts and seeds, herbal teas and and sweet spices.
When I asked my instructor for her thoughts she said on the whole she stuck to a diet that wasn't necessary vegan, but which she believed adhered to the first 'limb of yoga' which is Yama. Stay with me people.
Yama "deals with one's ethical standards and sense of integrity, focusing on our behavior and how we conduct ourselves in life," including the principle of non-violence. Whilst some might interpret this as meaning a vegetarian or vegan lifestyle, my instructor preferred to interpret this as a focus on where produce was sourced from, knowing producers, shopping locally and seeking out ethical food wherever possible. I like this approach and think it chimes very well with the current focus on local produce and watching our carbon footprint.
Regardless of whether you interpret your yogic diet to include animal products or not this recipe is very much a vegan friendly and one for all to try. You can use any berries you want - I went raspberries and blackberries as they give such a gorgeous natural colour. But mix it up with whatever you can find seasonal and local, for true adherence to yama! Check me out and my yoga references...
SERVES: Makes 4 small portions
PREP TIME: 5 minutes
COOK TIME: 2-3hrs chilling
- 300g pack firm silken tofu
- 1 cup / 125g fresh raspberries
- 1 cup / 125g fresh blackberries
- 1/5 cup (50ml) maple syrup or liquid sweetener of choice (honey, rice malt syrup etc.)
- 2 tsp lemon juice
- pinch of salt
1. If you want a blended berry pudding, put all the ingredients in a food processor or Nutribullet and blitz together on high speed for 30-60 seconds until smooth and creamy.
If you're going for separate berry flavours (and colours, like mine in the pictures), then half the measures for tofu, sweetener and lemon juice and add just 1 cup of chosen berries. Blitz this together with the pinch of salt.
2. Transfer the mixture to four bowls (two of each flavour if you're splitting in half) and chill in the fridge for 2-3 hours to thicken and firm up.
3. Serve topped with some cream or yoghurt, flaked toasted almonds and fresh berries.
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