The Doron Yoga Cookbook

By Doron Hanoch

If you are looking to eat healthy, delicious and creatively seek no more. If you want recipes that have been tested over years, that are easy to follow and offer variety as well as balanced nutrition, you have come to the right place.

The Doron Yoga Cookbook offers easy to make, easy to find ingredients, delicious, nutritious, balanced and healthy recipes. It is a compilation of a variety of cuisines and cultures, blended and modified to fit all.

If you are looking to eat healthy, delicious and creatively seek no more. If you want recipes that have been tested over years, that are easy to follow and offer variety as well as balanced nutrition, you have come to the right place.

The Doron Yoga Cookbook offers easy to make, easy to find ingredients, delicious, nutritious, balanced and healthy recipes. It is a compilation of a variety of cuisines and cultures, blended and modified to fit all.

• Language: English
• Publisher: Doron Hanoch
• Release date: Nov 22, 2021
• ISBN: 9798201633554

Doron Hanoch

DORON IS A LIFELONG student of meditation, yoga, health, and nutrition. After dabbling in some psychology, Doron went on a two-year study/travel exploration through Asia. He stayed at Osho’s ashram, studied yoga in Rishikesh, studied with the Dalai Lama, practiced Vi- passana in Thailand, lived and worked with a Buddhist priest in Japan, and, most of all, learned from his own experiences. He traveled in India as locals do, slept in the most basic places, lived the “middle way” in Thailand, tried luxury in Japan, and through it all met amazing people who were all teachers in their own way

Book preview

Technique and Equipment Information

There are some culinary terms used in these recipes that may require further clarification, namely the difference between slicing, chopping and mincing.

Sliced is the simplest, cut the ingredient into slices. This method is most often used for the main feature ingredient of the dish, the one that will be most prominent visually in the final dish.

Chopped means to cut the ingredients into approximately ½’ to ¾’ pieces, usually square. This method is used for secondary ingredients that will impart flavor to the dish but may not need to be at the forefront visually, (unless every ingredient is chopped to make an even blend).

Minced means to keep cutting the ingredient until each individual piece is as small as you can make it. This method is most often used for ingredients that have a very strong flavor, e.g. chili, garlic or ginger, to spread the flavor as equal- ly as possible throughout the final dish.

Blanched refers to the process of placing an ingredient into boiling water for a very short amount of time before removing it again. Then placing in ice water to stop the cooking. This method retains nutrients and color in delicate ingredients that would otherwise be ruined by longer periods of exposure to more intense heat. tfor example, broccoli is normally best blanched.

If possible, try and use nonstick pans, although avoid Teflon pans. When using non-stick pans, only use wooden or plastic implements, avoiding the use of metal implements as they will scratch the non-stick surface and greatly re- duce the lifetime of the pan. Some of the best nonstick pans are made of titani- um, and can stand even metal spoons. They are pricy, but worth it.

12

Basic Units of Measurement

A pinch or dash = less than 1/8 teaspoon 1 teaspoon = 60 drops = 1/3 tablespoon

1 tablespoon = 3 teaspoons = 1/2 liquid ounce 1 liquid ounce = 2 tablespoons = 1/8 cup

1/4 cup = 2 liquid ounces = 1/8 pint = 4 tablespoons = 12 teaspoons 1/3 cup = 5 tablespoons and 1 teaspoon (16 teaspoons)

1/2 cup = 4 liquid ounces = 1/4 pint = 8 tablespoons = 24 teaspoons 2/3 cup = 10 tablespoons and 2 teaspoons (32 teaspoons)

3/4 cup = 12 tablespoons (36 teaspoons or 6 ounces)

1 cup = 8 liquid ounces = 1/2 pint = 16 tablespoons = 48 teaspoons 1 pint = 2 cups = 1/2 quart = 16 liquid ounces = 32 tablespoons

1 quart = 2 pints = 1/4 gallon = 4 cups = 32 liquid ounces = 64 tablespoons 1 gallon = 8 pints = 4 quarts = 16 cups = 128 liquid ounces = 256 table- spoons

1 ounce = 1/8 cup = 2 tablespoons 1 tablespoon = 1/2 ounce

Dry Weights

1 pound = 16 ounces = 453.6 grams

1 ounce = 28.35 grams

1 kilogram = 2.2 pounds = 1000 grams

13

14 DORON HANOCH

BREAKtfAST

Breakfasts are a favorite. We finish 2.5 hours of practice, and look forward to breaking the fast. And with so many delicious options, some savory and others sweet, every day begins with a smile of gratitude!

The classic is Superfood Oatmeal. So simple and yet so many people look forward to the satisfaction of its warmth and grounding feel. Since it is soaked overnight, it is easy to digest, while the seeds provide important omega 3’s. Top it off with fresh fruit and hallelujah!

Hardboiled Eggs any way you like them, with our Baked Beans recipe, some steamed veggies or a salad, and Bam! What a breakfast. I sometimes serve the eggs with Black Beans (Guatemalan Style), avocado and tortillas or Sourdough Bread. Even a few steamed pieces of broccoli on the side or a salad and you are golden. Here we sometimes have it all! With the bread we serve our homemade tfeanut Butter and tfruit Jam.

The tfrotein tfower Smoothie and Green Detox Smoothie both go with anything anytime, and can easily be a breakfast, especially if you top them off with our delicious crunchy Granola.

Baked Beans

V, Gtf

Yield: 6 portions / Prep Time: 15 minutes + overnight to soak / Cooking Time: 1½ hours

Hearty, wholesome and filling, these beans are a powerful protein-rich start to your day. They will keep you going throughout your whole morning and re- duce the need for