Margaux Grosman, edited by Clément Perruche 6:04 p.m., November 17, 2021

A thousand-year-old lifestyle, yoga is full of techniques and teachings to feel good about your body.

One of them is yogic cuisine, a series of recommendations for eating better and digesting better, and thus feeling in harmony with your body.

Yoga is a way of life, a sport, but also ... cooking.

Discover a cuisine that allows you to be more centered, more anchored, more peaceful, but above all more in tune with the stomach which is our second brain.

Being well in your body goes through regular sporting activity, but also through what you give your body as fuel.

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Objective: gain in vitality

Yogic cuisine is vegetable cuisine that is very tender, very light, based on listening to oneself. She ensures respect for the land while promising us to gain vitality and serenity, in particular thanks to foods rich in "prana", which means "vital energy" in Sanskrit. In yogic cooking, we favor short circuits, solar foods, because taking care of our body means knowing where the products we buy come from. 

Then, the food must be as raw as possible.

Foods used in yogic cooking grew in direct sunlight like fruits, vegetables, legumes, seeds.

As they have not yet been denatured, these foods have remained intact and their vital energy will circulate in us.

Yogic cuisine also favors raw rather than cooked, because raw food contains more vitamins.

Eat in "mindfulness"

One of the foundations of yogic cooking is mindful eating.

In India, the yogi masters eat in total silence and even worship their plate after chanting a mantra.

The idea is to take your meal in peace, as far as possible from screens, social networks, telephone, TV ...

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The other great principle is that of non-violence.

Meat or any dead food in general should be avoided as much as possible.

93% of the toxins we accumulate come from meat.

To avoid deficiencies, it is advisable to consume milk.

Finally, the ideal is to eat at regular times: three times a day and in reasonable quantities.

The ideal is that at the end of a meal, the body is filled with a quarter of liquid, half of solid and a quarter of nothing.

Basically, you have to stop eating when you are still a little hungry.

It is a principle applied by the peoples who live the longest, especially the centenarians of Japan.

The largest meal should be taken at midday because it is at this time that the digestive system is most active and that it assimilates the nutrients the best.