Cook with Intention: A Yoga-Inspired Holiday Dish

Mindful cooking is more than preparing food; it’s a practice that mirrors the principles of yoga, fostering awareness, gratitude, and harmony and often is a kind of therapy too:-)

In yoga, pratyahara (withdrawal of the senses) and dharana (concentration) encourage focus and mindfulness. Similarly, mindful cooking invites you to:

Be fully present with the process, noticing the colors, textures, and aromas of ingredients.

Avoid distractions like phones or TV, focusing on the joy of creation.

You can put this principle to practice by chopping vegetables with intention, stirring sauces with care, and savour the meditative rhythm of each action.

Another interesting principle is Aparigraha (non-attachment) which teaches us to let go of rigidity. Cooking, like yoga, is about embracing flow and creativity by:

Experimenting with flavors and techniques.

Adapting recipes to what you have, rather than striving for perfection.

So next time you´re in the kitchen treat it as a creative space, open to exploration and self-expression.

Try these principles while preparing a favourite of the holiday season - Lentil & Sweet Potato Shepherd´s Pie. This wholesome holiday dish is hearty, delicious, and perfect for gatherings. It’s rich in nutrients and has a warming quality.

Ingredients for the Filling

1 cup green or brown lentils (soaked and cooked)

2 tbsp olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup mushrooms, chopped

1 tsp smoked paprika

1 tsp ground cumin

2 tbsp tomato paste

1 cup vegetable broth

1 tbsp soy sauce or tamari (for gluten-free)

1 tsp fresh thyme or ½ tsp dried thyme

Salt and pepper to taste

Ingredients for the Topping:

3 medium sweet potatoes, peeled and chopped

2 tbsp plant-based butter or olive oil

¼ cup unsweetened plant-based milk (like almond or oat)

Salt and pepper to taste

Optional: A sprinkle of nutritional yeast for a cheesy flavour

Preparation:

Boil the sweet potatoes in salted water until tender (about 15 minutes).

Drain and mash with plant-based butter, milk, salt, and pepper. Set aside.

Make the Filing:

Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.

Add carrots, celery, and mushrooms. Cook for 5-7 minutes until vegetables soften.

Stir in smoked paprika, cumin, and tomato paste. Mix well.

Add lentils, vegetable broth, soy sauce, and thyme. Simmer for 10 minutes, allowing the flavours to meld. Adjust seasoning with salt and pepper.

Assemble the Pie:

Preheat your oven to 190°C

Transfer the lentil mixture to a baking dish. Spread the mashed sweet potato evenly on top.

Use a fork to create decorative ridges on the surface. Optional: Sprinkle with nutritional yeast.

Bake & Enjoy

Bake for 20-25 minutes until the top is lightly golden and the filling is bubbling.

Serve with a side of fresh greens or roasted Brussels sprouts for added crunch.

Be mindful, by appreciating your creation and each and every bite!

Enjoy your Holiday Cooking!