4 yoga diet recipes for energy and strength

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The yoga diet from a long time ago provided individuals with inner serenity, health, and balance. It is natural and does not burden the stomach; it helps build tissue and is rich in proteins that provide energy. This 4 yoga diet recipes is ideal for those who want to lose weight healthily. With it, you can achieve a slim line without hassle and sacrifice.

According to the Indian skill of cooking, pak shastra (which is one of the 16 basic vidyas or knowledge), the whole science of the effect of food on the body has emerged. With proper cooking and the use of food, it is possible to keep the body and consciousness healthy, get rid of fatigue and stress, and improve immunity and concentration.

yoga diet recipes

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1. Salat with apples and figs (breakfast)

Salat with apples and figs (breakfast)

Ingredients for 6 people:

  • 6 dried or fresh figs
  • 2 crispy, juicy apples and 2 bananas cut into rings
  • 200 gr = 2 cups + 2 tbsp chopped hazelnuts
  • 2 tablespoons grated, unsweetened coconut (flour)
  • 1 tablespoon lemon juice
  • 4 tablespoons pure honey
  • 125 ml of homemade yogurt

Photo by Polina Kovaleva from Pexels


If you use dried figs, soak them in cold water for 1-2 hours, then drain and cut into quarters. Stir in fruit, chopped hazelnuts, grated coconut, lemon juice, and honey. Serve immediately with a dollop of yogurt on top.

2. Carrot soup

Traditionally, the orange or saffron color symbolizes the fire of renunciation that burns the karmic consequences of past lives. In this sparkling soup, orange juice and fresh mint soften the strong and juicy taste of carrots.

Carrot soup

Ingredients for 4-6 people:

  • 2 tbsp ( 25 gr) coconut oil or ghee butter
  • 600 g = 4 2/3 cup grated carrots
  • 500 ml of orange juice
  • Himalayan salt and pepper
  • 2 tablespoons chopped fresh mint

Photo by Monika Grabkowska on Unsplash



Heat ghee or coconut oil in a large bowl, add the carrots, and simmer until slightly softened.

Add water, then let it simmer, half covered, over low heat for about 20 minutes. Remove from the heat and set aside to cool slightly. Pour the carrot soup into the mixer, add the orange juice, and stir until the mixture is smooth. If you don’t have a mixer, you can squeeze the carrots through a strainer. Return the soup to the pan, add salt and pepper to taste, and reheat to a boil. Garnish with chopped mint before serving.

3. Millet with leafy cabbage

Leafy greens are extremely rich in iron and are great for those who make sure their vegetarian diet provides them with sufficient amounts of this element. Kale contains 14 times and spinach 11 times more iron compared to red meat of the same weight. Serve the dish with a salad.

Millet with leafy cabbage

Ingredients for 6 people:

50 g = 1/4 c coconut oil or ghee butter
300 g = 2 1/3 c millet
750 ml of boiling water
100 g=  1/2 cup of finely chopped celery
50 g = 1/4 cup of spinach or young cabbage finely cut into pieces
1 tablespoon whole wheat flour
250 ml of warm milk or soy milk
2 tablespoons grated cheese or edible yeast flakes
Himalayan salt a pinch of freshly grated nutmeg

Photo by Jo Sonn on Unsplash


Simmer half the amount of coconut oil in a pan and simmer the millet over medium heat, stirring constantly, for about 5 minutes. Add boiling water and cook carefully for another 20 minutes (until the millet softens and absorbs all the liquid). Set aside. Melt the remaining oil in a separate bowl and simmer the celery for 5–10 minutes, until softened. Stir in the spinach or kale and cook for a few minutes until soft. Stir in flour and add warm milk, stirring constantly to prevent lumps from forming. Reduce the heat and cook for a few minutes. Stir in millet and cheese or yeast flakes, add salt and season with a little nutmeg. Stir well and serve.

4. Tofu cake with plums (satvicka candy)

Tofu cake with plums (satvicka candy)

Ingredients for 12 people:

  • 250 ml of coconut oil
  • 450 g =cup 1/2 of solid tofu
  • 350 g = 1 cups + ¾ cup of brown sugar
  • Peel and juice of 2 lemons (organically grown)
  • 550 g = 3 cups + ¼ cup + 3 tbsp of spelled flour
  • 1 teaspoon dry yeast
  • 1 teaspoon baking powder
  • 450 g = 4 cups + ¾ cup + 1 tbsp of prunes, cut into pieces glaze with lemon or orange

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Ingredients for glaze:

  • 225 g = 1 cups + 1 tbsp of coconut oil
  • 125 ml of honey
  • 2 tablespoons milk juice of 2 lemons or 3 oranges


Put oil, tofu, sugar, and lemon juice in a blender and mix until the mixture is creamy and smooth.

Put it in a bowl, add sifted flour, yeast, and baking powder, then stir in the lemon zest and prunes.

Arrange the mixture in a cake tin and bake for about 60 minutes (maximum 75 minutes), until the stick with which you pierced the middle comes out clean. Allow the cake to cool and prepare the topping during this time.

Whisk the coconut oil with a whisk or mixer. Gradually, one by one, add the other topping ingredients. Remove the cake from the mold and pour it over before serving.