This week’s recipe and yoga thought from my upcoming book, The Lotus Kitchen, is a delicious Garlic Minty Roasted Potatoes and for yoga we’ll explore Easy Post Meditation. Each week I’ll showcase new recipes that explore and engage the meaningful pathway to empowerment through food and yoga. Stay tuned next week for another recipe and more.
Garlic Minty Roasted Potatoes
- 16 POTATOES (WE LIKE A COMBINATION OF WHITE, RED, PURPLE, FINGERLING, YAMS AND SWEET POTATOES,
- DEPENDING ON WHAT IS AVAILABLE)
- 1/2 CUP OLIVE OIL
- KOSHER SALT, TO TASTE
- FRESHLY GROUND BLACK PEPPER
- 8 GARLIC CLOVES, FINELY CHOPPED
- 1/4 CUP COARSELY CHOPPED FRESH MINT LEAVES
Preheat oven to 350. Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours. Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, salt, pepper and garlic. Gently toss in the mint. This twist on a potato salad can be served warm or at room temperature. Serves 8.
Potatoes are considered one of the brain foods, considered to help memory and to stimulate brain cells. Swadhyaya, the yoga principle of Self-Education, is the quest for knowl- edge. What a great combination. The practice while creating this dish is to know that all situations are an oppor- tunity to expand your consciousness. Every situation is a learning situation. The Easy Pose (Sukhasana) is the posture that we surrender our self to while learning the experience of Yoga.
The Easy Pose Meditation Instruction:
Sitting with your buttocks on the mat, cross your legs with your ankles under your thighs. Rest your hand on your knees, pressing both hips toward the floor and close your eyes, and breath. Allow your thoughts to open to knowledge and learning. Set the intention to know more as you practice.