The Lotus Kitchen-Red and Napa Cabbage Saute

The Lotus Kitchen-Red and Napa Cabbage Saute 150 150 Marie Mannino

Red and Napa Cabbage Saute Recipe

Ingredients:

3 cloves garlic, minced
1 red pepper, sliced
1 red onion, sliced
2 cups red cabbage, sliced
2 cups napa cabbage, sliced
1 cup raw cashews, chopped
sea salt and cayenne pepper to taste

Directions:

In a large frying pan or wok, sauté the garlic and onions until tender. Add the red peppers and sauté a few minutes longer. Add the cabbage; stir for three minutes – no longer. Remove from the heat immediately and stir in the sea salt and cayenne pepper. Place on serving platter and sprinkle with cashews. Serves 4.

The Practice: Mantra Yoga — The practice of repeating spiritual princi- ples and divine quality to anchor our consciousness into the One Mind of God. A great pose, that requires a man- tra of “Yes I Can,” is Eagle Pose. Eagle is one of the most challenging poses to practice. The practice is done while cooking this dish or practicing Eagle. You will create a mantra that activates the energy of “Yes.” And cabbage is a cool season crop with healing prop- erties and vitamins that allow you to soar. Its high Vitamin K properties are especially nourishing for bone health.

Eagle Pose (Garudasana) Instruction: Stand tall on the mat and extend both arms to reach to the sides of the room. Bring both arms in front of you until the right elbow is under the left continuing to wrap the arms around each other, joining the arms into the Namaste position. Sit back into Chair pose; option is to place the right knee over the left knee balancing on one leg. Option 2; wrap the ankle around the left calf. After 5 breaths, release the pose and contemplate the energy of the body. Then repeat on the other side.