Today is world vegan day! In celebration, I have prepared a dish that includes delicious local produce that can be found at any farmers market (see below).
During my YTT, many of my classmates were vegan and we had a whole class on yoga diet. Some may automatically assume that yogis are all vegan because vegans practice abstaining from the use of any animal products, particularly in diet. However yogis back in the day were vegetarian.
“These are ingredients that enhance clarity and lightness, keeping the body light and nourished and the mind clear,” Gary Kraftsow, founder of the American Viniyoga Institute. In other words, a diet that offers your body a great basis for practice—or encourages the same effects as practice—makes for a great yogic diet.
Some yogis even ate meat, but very rarely. To learn more check this article out on yogic diet. Full disclosure: I am not a vegan but I try to eat a plant-based diet.
Zucchini Stir Fry
Total Time: 20 minutes
- 1 locally grown zucchini
- 1 pack of Hamakua mushrooms
- 4 small sweet peppers
- 1 tsp of olive oil
- a pinch of Hawaiian salt
- a pinch of pepper
- Chop up the zucchini, mushrooms, and sweet peppers
- Heat frying pan to medium heat and add olive oil
- Add in all ingredients and stir around for 5 minutes
- Add in salt and pepper for seasoning
- Cook for another 3 minutes – and BAM! Done!