If you’ve ever done a Chaturanga Dandasana, or fifty in a Power class for that matter, you’ve no doubt realized just how much energy it takes to do that pose. The energy to get from Tadasana to Chaturanga and all the way to Savasana in asana practice is a reflection of the quality of fuel you give your body. But where exactly does the fuel to move and breathe come from? Food, of course! ”You are what you eat” is nothing but the truth; and you may have experienced this for yourself during an on-the-mat sweat session that isn’t quite as light as you hoped it would be because you haven’t had a balanced and nutritious meal.
While it’s true that animal protein can aid muscle-building in your body, so can vegan and vegetarian diets with protein sources like beans, nuts and grains. The recipe I want to share with you is from The Peaceful Palate by Jennifer Raymond, is an animal-product free (vegan) entree that gets its protein from walnuts.
NUTLOAF (Makes 8-10 servings)
-2 cups cooked brown rice
-1 cup walnuts, finely chopped
-1 cup chopped mushrooms
-1 onion, finely chopped
-1/2 medium bell pepper, finely chopped
-2 medium carrots, shredded or finely chopped
-1 cup wheat germ
-1 cup quick-cooking rolled oats
-1/2 TSP each: thyme, marjoram, sage
-2 TBS soy sauce
-2 TBS dijon mustard
-BBQ sauce or ketchup
*For the mixture to hold together, the veggies should be as finely chopped as possible, which is best accomplished with a food processor.
1. Preheat oven to 350 degrees.
2. Combine all ingredients except BBQ sauce / ketchup; mix for 2 minutes with a large spoon to help bind the loaf together.
3. Pat the mixture into an oil-sprayed 5Ã—9 inch loaf pan and top with BBQ sauce / ketchup. Bake for 60 minutes. Let stand for 10 minutes before serving.
I hope you are greeted with as many full-mouth exclamations of “MMM!” as I was when I served this to my family! In the words of Dave Matthews, “Eat, drink and be merry!”