Conscious Eating

by Tamal and Victoria Dodge

Yoga is about far more than spending an hour on a rubber mat. It is about creating a spiritual life by transforming our daily activities into actions infused with a higher consciousness.

That said, yoga is not a religion; it is non-sectarian and non-denominational. The path of yoga is about taking our lifestyle and moving it into a realm that harmonizes our will with the highest source.

The word yoga translates as “yoke.” By definition, the ultimate goal of yoga is to yoke together — or create union — between the soul and our higher source by infusing our daily activities with spiritual intention and mindfulness. By design, then, yoga is a prescription for a complete lifestyle that leads practitioners to a better, more whole and peaceful way of living. They are more connected to themselves; more connected to their bodies, to their minds, hearts, and souls; to other life on this planet; to the environment. An asana (yoga posture) is the gateway, yes — but there’s so much more to explore.

How we eat is a key component in all of this because it represents both how we treat and nourish ourselves and how we view and care for the world and resources around us. We can make food choices that support us in both specific and holistic ways in body, mind, and spirit. With yoga now rampantly practiced throughout the United States, the time is ripe to introduce readers to the next level of their practice, so that they can take their yoga beyond just their mat and onto their plate.

Asian Kale Quinoa Salad

Serves 4

This salad is one of our household staples. It takes only about 30 minutes from start to finish, and it is a crowd pleaser. Quinoa is not only gluten free, it is also a superfood, loaded with protein, fiber, magnesium, and iron. Plus, the seaweed is light and refreshing yet extremely nourishing, though sometimes we’ll omit the seaweed, depending on whom we are serving it to. And there are still plenty of healthy ingredients to enjoy.  

Kale is a powerhouse, filled with vitamins C, K and A; fiber, manganese and copper. Avocado has healthy fats, and lemon is very cleansing. It’s a hit in our house.


1 cup dry quinoa

2 cups water

1 cup (or more) kale, destemmed and ripped into small pieces

¼ cup olive oil

¼ cup nori (seaweed), cut into small pieces with scissors

2 small cucumbers, diced

1 avocado, peeled, pitted, and cubed

1 tsp. black sesame seeds

juice from ½ lemon

½ tsp. garlic salt

½ tsp. sea salt

1. Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes. Remove from burner and let cool.

2. After the quinoa has cooled a bit, scoop it into a large bowl. Add the kale, olive oil, nori, cucumbers, avocado, black sesame seeds, lemon juice, garlic salt, and sea salt. Toss together and serve. It’s that simple!

Excerpted from THE YOGA PLATE: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes by Tamal and Victoria Dodge.

Copyright © 2019 by Tamal and Victoria Dodge. Sounds True, September 2019. Reprinted with permission.

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