For a yogi, a sattvic (purest) diet is considered to be the most suitable in order to maintain a peaceful state and stay nourished. It also purifies and calms the mind, enabling it to function at its ultimate potential. According to Swami Vishnu Devananda, a sattvic diet leads to true health; a peaceful mind in control of a fit body, with a balanced flow of energy in between them. Sattvic foods include fresh fruits and vegetables, nuts, legumes, cereal, whole meal bread, pure fruit juices, seeds, sprouted seeds, and herbal tea. Milk, butter and cheese are considered sattvic as well, for those who still do dairy. I am always looking for healthy fun new ways to eat plant based foods. Part of living the plant based life, is about eating what is in season. It being autumn, I naturally had sweet potatoes already boiled and stored in a mason jar in the fridge. Dried cranberries, kale, pine nuts and this beautiful medley of cherry tomatoes.
I rinsed and patted dry fresh organic kale. Discarded the stem in the center of each leaf, and sliced them thinly. In a large bowl I added the kale and squeezed a half of a lime over it. Then I began to massage the kale with lots of love. I like to speak to it and tell it how grateful I am for it to provide minerals and nutrients for my body.
Then I roasted some pine nuts on the stove. And realized I had some wheat berries in the fridge that I had prepared the day before. If you have never used wheat berries, my suggestion is to get the soft ones not the hard ones. But it also depends on preference of texture. I soaked my berries over night (or at least 2 hrs) and boiled them the next day for 25 mins in water with salt. If you can’t find wheat berries, you can use quinoa, brown rice or barely. I added a handful or two of dried cranberries and some yellow tomatoes. I garnished it with a basil leaf and basil infused evoo.
These simple and fresh ingredients packed a mouthful of flavor. Each bite tasted like autumn. Crunchy, sweet and nutty with a hint of acidity. I know what salad I’ll be making for thanksgiving dinner this year. Enjoy!💛
~Jessica Rovira Yogi~ 