Tag Archive: yoga and food

“A Balanced Diet, in Moderation, Is the Best” (Yoga of Eating Part IV)

Geeta Iyengar, in Yoga, A Gem for Women, sums up the proper diet according to Ayurveda as follows:

“A balanced diet, in moderation, is the best.  Ayurveda says that the stomach should be filled with two parts of solid food and one part of water, and that one part of the stomach should be kept free for the movement of air.  Food which is not congenial to the system should be avoided.  Too oily, dry, spicy, and sour foodstuff are not good for the system.  A diet which is balanced, light, varied, and well cooked is ideal for health.”

In other words, to be healthy, we should eat fresh, varied, well-prepared, tasty food.  We should eat with sufficient awareness to know enough the effects of what we eat on our energy level, sleep, digestion, and ability to move and think that we know what is good for our system in small, large, or any quantities (and eat mindfully in accordance with that knowledge).  We should not eat to the point of fullness and beyond (this is a common suggestion in the West for losing weight, i.e., stop eating when you are full or right before — think getting away from the unrealistic American portion size).  Any other dietary practices should serve to find this place of moderation and enjoyment, the two real keys to health and happiness with and in eating.  Diets that take us away from balance will be hard to follow, unhealthy, and cause all sorts of other shifts in our mind-body.  What is best for you depends on your own knowledge of yourself and your environment.

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Food is the link between self and spirit (Taittreya Upanishad and the Yoga of Eating Part III)

The Self in man and in the sun are one./  Those who understand this see through the world/ And go beyond the various sheaths/ Of being to realize the unity of life./ Those who realize that all life is one/ Are at home everywhere and see themselves / In all beings.  They sing in wonder:/ ‘I am the food of life, I am, I am;/ I eat the food of life, I eat, I eat./ I link food and water, I link, I link./ I am the first-born in the universe;/ Older than the gods, I am immortal./ Who shares food with the hungry protects me;/ Who shares it not with them is consumed by me./ I am this world and I consume this world./ They who understand this understand life.’  Taittreya Upanishad, 10.5, trans. Eknath Eswaren.

As one who is immersed in the joy of growing, selecting, creating, and tasting food and studying and practicing yoga, it is no suprise that the Taittreya Upanishad (which Eknath Eswaren subtitles “From Food to Joy”) is one of my favorite readings.

The Taittreya Upanishad explains the five sheaths or koshas that make up the self — the food body, the energy body, the mind body, the intuitive body, and the bliss body.  What we take in with our senses and what makes us flesh and blood can, with right observance and practice, lead us to a consciousness of self as joy and spirit embodied.  This is the yoga of eating and of food.

For more details on the Taittreya Upanishad, please see Jon Janaka’s article, “I am the Food!”

Other sources:

Upanishads, trans. Patrick Olivelle (Oxford World Classics 1996)

The Upanishads, translated for the modern reader by Eknath Eswaren (Nilgiri Press 8th Printing 2000)

The Ten Principal Upanishads, put into English by Shree Purohit Swami and Wm. Butler Yeats (Faber and Faber, London, Reprinted 1952)

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Some Books on Food I’ve Been Revisiting (Yoga of Eating Part II)

I have been revisiting these cooking and gardening books from among my varied collection as I prepare for the “Yoga of Eating” Workshop.  In addition to having recipes and/or gardening techniques each teaches about health, ecology, plants, and seasonal eating, is written in a way that would appeal to both novice and expert cook/gardener alike (including some recipes in the gardening books), and some have very pretty pictures.  The key words for this focus in the titles:  enjoyment, art, healthy, ecological, seasonal, healthy, earth, practical — essential attributes/attitudes/directions for eating with yoga consciousness.

Cookbooks:

Bishop, Jack, A Year in a Vegetarian Kitchen:  Easy Seasonal Dishes for Friends and Family (Houghton Mifflin2004)

Sass, Lorna, Recipes from an Ecological Kitchen, Healthy Meals for You and the Planet (Wm. Morrow & Co. 1992)

Shaw, Diana, The Essential Vegetarian Cookbook (Clarkson Potter 1997) (Your Guide to the Best Foods on Earth:  What to Eat; Where to Get It; How to Prepare It)

Tiwari, Maya, Ayurveda:  A Life of Balance (Healing Arts Press 1995) (The Complete Guide to Ayurvedic Nutrition and Body Types with Recipes)

Waters, Alice, Chez Panisse Vegetables (Harper Collins 1996)

Kitchen Gardening:

Bremner, Lesley, The Complete Book of Herbs:  A Practical Guide to Growing and Using Herbs (Dorling Kindersley – London 6th Ed. 1993)

Gilberti, Sal, Kitchen Herbs:  The Art and Enjoyment of Growing Herbs and Cooking with Them (Bantam 1988)

Guerra, Michael, The Edible Container Garden, Growing Fresh Food in Small Spaces (Fireside 2000)

Lloyd, Christoper, Gardener Cook (Willow Creek Press 1997)

Pavord, Anna, The New Kitchen Garden (Dorling Kindersley Am. Ed. 1996) (A Complete Practical Guide to Designing, Planing, and Cultivating a Decorative and Productive Garden)

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Yoga of Eating Part I (what it is and what it isn’t)

Yesterday, a former student of mine stopped me in the hallway at Willow Street and asked whether the “Yoga of Eating” workshop I will be leading on June 13th  will cover Ayurveda.  “I will mention it,” I said, “but I will not be teaching it.”  I didn’t have time to explain further because I was about to lead class.  As far as I got was to add that I was not sufficiently trained to teach it.

Ayurveda is a wonderful science, and I honor and respect my yoga friends and colleagues who study, practice, and teach Ayurvedic principles.  Ayurveda is a much broader discipline than yoga, though, and is really medical practice rather than yoga.  Asana are among the practices that might be recommended by an Ayurvedic practitioner for a client or patient, but eating in accordance with the Ayurvedic principles is not the same as bringing yoga to how we eat.  For me, many of the principles of Ayurveda I have read or been taught are useful, but it has not resonated for me as a governing system, just as I do not believe in applying all of the principles of Western medicine to how I heal and nourish my body.

Bringing yoga to my eating, like bringing yoga to all of my life off the mat,  is both simpler and harder than being taught a science such as Ayurveda with fairly clear, but quite complex, do’s and don’ts and then following them.  For me, practicing the yoga of eating, is practicing conscious eating.  It is practicing reverance and moderation.  It is balancing nourishment and pleasure.  It is knowing deeply when the will to eat is serving us or getting in our way.  It is both simple and subtle.  It is easy to say, but deeply challenging and sometime complicated to practice — just like practicing the Anusara yoga principles of alignment.

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