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Dhokla

Many yoga students who’ve spent time in Mysore know (and love) idlis—the dal and rice steamed cakes served at tiffin time with flavorful chutney. The difficulty with idlis is that they take a long time to prepare--the raw beans and rice must soak overnight and after being ground to a smooth paste (which in and of itself sometimes turns into a nightmare) the batter must ferment for at least 12 hours. Dhokla are a fast and simple stand in for idlis. Made from chickpea flour (besan), they can be ready from start to finish in under an hour. Not idlis, but great in a pinch!

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Mexican Flavored Slaw

In parts of the South roadside diners and bars often have jars of pickled eggs and a cabbage mixture called “bar slaw” displayed on the counter in gallon jars. This bar slaw-like recipe has a spicy Mexican kick to it and the red pepper makes it more exotic than usual. It is a nice compliment to tamales or other Mexican dishes. It keeps in the refrigerator for up to 3 weeks, so it also makes a nice gift if bottled in a Mason Jar.

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I'm 52 this year and have been practicing Ashtanga for 12 years. This year, more than others I have sensed that my practice is slowing down. There is this rumor going round, that Richard and Mary are over 30, so I was wondering if they had any insights into this process, had had similar experiences, or could advise on how best to distinguish the aging process, from laziness.

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Basil Wrapped Tofu

This versatile preparation of Tofu can serve as an appetizer (it’s good cold or warm) and works well as a main dish too. If using sprouted tofu, allow it to marinate at least 4 hours, or better yet overnight.

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At Yoga Thailand (Samahita Retreat) where we teach every year, the meals are a highlight; served in the open air dining area in a leisurely manner after practice and at the end of each day. One of the mainstays is their coconut curry. This recipe is inspired by that served at Samahita. The vegetable combination listed below has a nice balance to it, but you can use any seasonal vegetables that appeal—it’s best if there is a variety of texture and color in those you choose. Serve with piping hot jasmine rice.

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Super simple, tasty and a very interesting way to serve corn on the cob. This recipe was inspired by corn served at Menla Mountain Retreat for dinner one evening this year during the “Yogis and the Buddha” retreat. I’ve recommended brushing the “medallions” with spicy chipotle butter, but just plain, unadorned medallions can be very tasty as well.

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