Mung beans and rice are a self digested protein

The Yoga Festival Diet

The purpose of the yoga festival diet is to help you to process the energy of the White Tantric Yoga. The diet is a so called mono-diet, a "one kind of food" diet.
The potato soup in the morning is cleansing through its spices and through the celery. It has a lot of minerals and vitamins through its vegetables and gives you a good basis of energy for the day through the carbohydrates of the potatoes.
Extra vitamins and enzymes are added to the diet through the bananas (especially for potassium - an old 3HO recipee is to scrape the inside of the bananas and eat that too, as this part has most potassium) and oranges (for vitamin C) that you receive in the morning. It is often wise to keep the fruit and eat it later during the day as a light snack to keep your energy up.
In the afternoon you will be served mung beans and rice (the classical yoga food, also called "kicheree"), which is an excellent protein, with a spicy hot-sauce (for internal cleansing), carrots and beets (for minerals and to support the liver in its cleansing process) and salad (for vitamins and enzymes).
Usually golden milk is served in the evenings, which is not only delicious, but also a classical healing recipee for the joints (knees and hips especially).
During the days of the White Tantric Yoga so called "Tantra-Burgers" will be served, a large bun with a burger and some lettuce. This is based on Yogi Bhajan's instruction that the participants need more carbohydrates during the 3 days of White Tantric.
Of course, as well in the serving lines as in the childrens camp, there will be different food served for the children. For people with dietary problems we will provide non-spicy food and non-gluten burgers.

IMPORTANT NOTE FROM THE KITCHEN

In case you have some severe health problem that require a special diet, please consider the following:

  • we do our best to serve everybody, but the kitchen needs to provide food for more then 2000 people and is not able to meet individual needs
  • for hygienic and safety reasons only the kitchen crew can enter in the kitchen area so you can not prepare food for yourself there
  • even the use of gas burners is strictly prohibited on the camping site
  • we don't use gluten based ingridients but we can not exclude side contamination. So, please consider this if you need to be an a very strickt gluten free diet.

Yogafestival Soup

Potatos 6 cups
Onions 1 cup
Celery 1 cup
Garlic 5 cloves, minced
Tumeric 1 tsp
Cumin powder 1 tsp
Coriander 1 tsp
Cardamon ¼ tsp
Black pepper, cayenne, salt/ tamari to taste.
Boil vegetables in water. Add spices and garlic. Boil until potatos start to dissolve and become part of the broth. Add black pepper, cayenne and salt/ tamari to taste. Add a little oil to help the digestion.

Hot Sauce

Hot Sauce
Onions, large 3, chopped
Red chiles ¼ cup, dry and crushed/ 10 whole (small) and dry
Tamarind 8 oz., concentrate
Hot water 16 oz.
Sesame oil 1 ½ cup
Tumeric 1 Tbsp.
Apple Cider Vinegar 2 cups
Put onions in a large bowl. Sprinkle with crushed chiles. Melt tamarind concentrate in hot water.
Add oil and diluted tamarind to onions. Sprinkle with tumeric. Add whole chiles and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavor. Store in refridgerator. It will keep a long time, and get better and better. Yields 2 quarts.

Source: Foods for Health & Healing. Yogi Bhajan

Kitcheree

Mung beans 1 cup
Rice 1 cup
Water 9 cups
Celery 2 cups
Carrots 2 cups
Beets 2 cups
Onions 2, chopped
Ginger 1/3 cup minced
Garlic 8-10 cloves, minced
Tumeric 1 tsp
Garam Masala 1 tsp
Black pepper ½ tsp
Crushed red chiles 1 tsp
Sweet Basil 1 Tbsp.
Bay leaves 2
Cardamon pods 5, take only the seeds
Salt/ Tamari to taste
Soak mung beans over night. Rinse beans and rice. Bring water to a boil, add rice and beans and let boil over a medium flame.Prepare vegetables. Add vegetables to cooking rice and beans (or serve carrots and beets separate). Heat up some oil in a large frying pan. Add onions, garlic and ginger and saute over a medium-high flame unitl browning. Add spices (not salt/ tamari or herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir the dish often to prevent scorching. Add herbs. Continue to cook until completely well done over a medium-low flame, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely
discernible.
Serves 4-6

Source: Foods for Health & Healing. Yogi Bhajan

Golden Milk

Turmeric 1/8 tsp
Water ¼ cup
Milk (soy or cow) 8 oz.
Oil (almond or sunflower) 2 Tbsp
Sugar/ honey to taste
Boil Turmeric in water until it forms a thick paste. Meanwhile, bring milk to a boil with oil. As soon as it boils, remove from heat, add turmeric paste and sweeten to taste. You can store turmeric paste up to 40 days in the refrigerator, so prepare more, if you like