Cooking Meditation: Power Protein

by Savitree + Jodh

There is a lot to food, and our relationship to it can be complicated and widely varied. It is a discipline in its own right, and is a source of both pleasure and pain. Humans have taken a life sustaining activity that can be as joyful as - if not more satisfying than - sex, and turned it into a confusing and heady ordeal. It can bring people together in community and friendship, and for those that are on "restricted diets," this glorious aspect of eating can feel isolating. 

Savitree's first sadhana (personal spiritual practice) was a cooking sadhana, which she practiced first thing in the morning for 2 two hours. She made breakfast, lunch and dinner for that day. No leftovers carried over to the next. It was the most nourishing time of her life as this meditation and intention carried over into the day for her and her children, supporting the natural intelligence of their bodies. 

On that note here we begin, on a different version of that. Savitree and Jodh, co-directors of Urban Yoga, get together on Tuesdays to prepare and enjoy an Ayurvedic, vegan, organic, whole foods meal. They practice a cooking meditation and eat uninterrupted by technology, sitting down, being present to every bite and to each other's company. They do take notes, however, and record the recipes of each successful meal, so that they may share them with you each week. From time to time, they will share food wisdoms as well, bringing together Savitree's Ayurvedic and Jodh's vegan experiences, with the goal of bringing balance to mind, body and spirit.  
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When Jodh did a 200 mile relay in MI, unsure of what was available to eat in that area, she brought this recipe with her in a cooler and mixed some spinach with it. Here, we use mixed baby greens instead of spinach, and it was delightful. This recipe simple, and it digests easily.. 

Total time: 35 minutes
Serves 4

The rice and protein:
1 cup organic basmati rice (5.6 grams of protein per cup)
1 cup split mung beans (8 grams of protein per 1/4 cup, 6 grams of fiber)
4 cups purified water
1 T organic sesame oil 
Rinse the rice and beans. Combine all ingredients to a pot, cover, bring to a boil, simmer, and cook until tender (approximately 15 min)

The protein sauce:
2 T tahini (that’s 6 grams of protein, 3 grams of fiber)
Juice from one whole lemon 
1 clove of garlic paste (basically, mash a clove of garlic) (use 1/2 tsp of garlic powder if you don’t have the fresh garlic)
1/4 tsp of cayenne
1/8 cup of water
1/2 tsp of Bragg optional
Whisk the ingredients together in a bowl

The rest:
1 bag of mixed greens
1 avocado, sliced

Putting it all together:
Greens on the bottom.
Rice and beans on top of greens
Avocado
Drizzle on the dressing 

Add to taste (optional):
Bragg
Ghiardinera, minced