The Transition to Plant-Based

Hello Everyone,

This post is to announce a new direction for Yogi Food. Henceforth, this page will be all about a plant-based vegan diet for yogis and athletes.

Yogi Food began as a response to multiple requests that I write a cookbook that I received while I was a chef at beautiful Purple Valley Yoga Retreat in Goa, India, where I went to practice Ashtanga yoga with several of the foremost teachers in the world. My role was to create and prepare delightful vegetarian buffets with a variety of colorful, healthful dishes, to satisfy groups of international yogis. My buffets included everything from soups to salads, main entrees, side dishes, and desserts. I preferred to cook vegan and gluten-free foods, as well as many raw and super-foods. The cookbook and blog Yogi Food contain many recipes that were big hits at the retreat, made from the basic ingredients that were readily available in India, and theoretically, almost anywhere. There were a number of sweets, baked goods, gourmet raw foods, and soy products….most of which will be more or less omitted from now on.

This new version of Yogi Food will focus specifically on a plant-based vegan lifestyle; that is, incorporating a High Carb Low Fat (HCLF), whole foods diet into a daily life which includes an active yoga practice, as well as other forms of athleticism, holistic well-being, and productivity.

Although I have explored and practiced multiple food philosophies, my complete and final long-term dedication to this kind of strict, ahimsa-inspired diet is somewhat recent. Therefore, this website will be an exploratory journey for me as well as for the reader.

I hope you enjoy my photography as well as the recipes, and may your plant-based vegan foods nourish you in wonderful, vital health.



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