Yogic diet

It is known that agrestic plants have more vitality than tame ones, as they have to fight for their life. Their vitality manifests in their healing properties. Many of them are edible, and some grow right under your feet. There is no need for far away quests, as you can find them on any meadow and in any garden, where they dwell as weeds. Among others, these plants are common nettles and plantain.

Delicious and nutritious pancakes are what we have known since childhood. But for a yogi, they are not the healthiest kind of food. The batter may sometimes contain too much refined sugar or be fried on non-refined oil absorbing the carcinogenic substances from its scorching. But the three main faults that classic pancakes have are fine flour, thermophilic yeast and eggs. 

Taste reflects the presence of prana in food; insipid food does not give a normal feeling of saturation. Fresh and raw products, not treated by heat, have more saturated taste, but they are harder to digest and consequently are less nutritious.

The aim of hatha yoga as one of the stages on the way to the apogees of raja-yoga is conquering the universal vital energy, Prana. Prana exists everywhere, manifesting itself in different forms and nature. Filling and penetrating all the living and nonliving matter, it unites body, mind and spirit. Prana can be obtained from atmosphere and from food.

Chatral Rinpoche, Sangye Dorje (born in 1913) is a Dzogchen master in his mid-90s. He is a reclusive yogi known for his great realization and strict discipline. Rinpoche is one of the few living disciples of Khenpo Ngagchung and is widely regarded as one of the most highly realized Dzogchen yogis. In addition to his relationship with Khenpo Ngagchung, 

Doug is a master yoga practitioner, philosopher, poet dedicated surfer and health advocate. He has incorporated influences from several different yoga systems along with his passion for nutrition and the environment to develop his unique approach.

Here is a recipe for delicious, low in calories and easy-to-cook cake "Shakti"

Those who like making fresh juices have probably been amazed at how much pulp is left over after putting a few fruit or vegetables through the juicer. We like carrot juice so we often make it.