Welcome to The Lotus Kitchen, the title of my upcoming book with co-author Gwen Keannelly and a place where yoga and vegetarian cooking entwine. This week’s recipe is Black Bean and Corn Salad. This salad has the perfect balance of everything flavorful. You will feel the love and gratitude from each ingredient.
This week’s yoga pairing is Easy Pose Meditation which will open your mind and body.
Looking forward to your comments.
The Lotus Kitchen Black Bean and Corn Salad
- 3 cups black beans (drained and cooked al dente)
- 3 cups roasted white corn (cooked al dente)
- 1 red onion (raw)
- 1 red pepper (raw)
- 1 cup cilantro
- 1 garlic clove, minced
- 1 jalapeno, minced
- 2 chopped avocados (firm, not overly ripe)
- ½ cup olive oil
- ½ cup balsamic vinegar
- 1/3 cup of lime juice
- Arugula lettuce
Combine black beans, corn, red pepper, cilantro, jalapeno, and avocado. Add olive oil, vinegar, and lime juice and mix together. Place on a bed of lettuce and serve. Serves 4-6
Beans and corn sprout goodness. Like a long planting season, after practicing Yoga for a while we begin to see the harvest from our hard work. The sprouts from a practice can be: good eating habits, better perception of one’s self, and a better awareness of the body. These are all fruits of the labor. Part of crop harvest is the practice of gratitude. Gratitude is the highest appreciation for what is good in your life. After a strong and powerful session of yoga, endorphins are released, which can cause a feeling of euphoria or a sense of gratitude. The practice is to maintain gratitude, while preparing this salad. Recognize the harvest of the fruits in your life, and when you sit and partake, be grateful for your life.
The Easy Pose Meditation Instruction:
Sitting with your buttocks on the mat, cross your legs with your ankles under your thighs. Rest your hands on your knees, pressing both hips towards the floor. Close your eyes and breathe. Allow your thoughts to open to knowledge and learning. Set the intention to know and feel gratitude.