We all live with the objective of being happy; our lives are all different, and yet the same.
Anne Frank
Wai Lana's Weekly Recipe: Eggplant Rolatine
This is a very delicious and unusual dish in which large slices of steamed eggplant are rolled up around slices of fresh homemade cheese (curd) and baked with an Indian-style richly spiced tomato sauce. It's a good choice for entertaining friends or family or for a special meal.
1 recipe of Basic Curd (recipe given below)
2 1/2 Tbsp. ghee or olive oil
1 very large eggplant, at least 8x5 inches
1/2 cup onion, diced
1/2 to 1 tsp. dried chili flakes, add to taste
2 Tbsp. ground coriander
4 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. ground cardamom
4 cups tomato, diced
1 Tbsp. fresh ginger, peeled and minced
2 tsp. salt
6 Tbsp. honey
1 tsp. tamarind paste
2 cloves garlic, crushed
3 Tbsp. water chestnuts, minced
2 Tbsp. roasted almond butter
1/4 cup half-and-half (half milk, half cream)
1 large bell pepper, cut into strips
1/4 cup fresh cilantro, chopped
1. Prepare the curd as directed below using the first draining method. Cut into 12 long slices. Heat 1 Tbsp. of the ghee in a large nonstick skillet on medium heat. Pan-fry the curd until golden on both sides.
2. Meanwhile, slice the eggplant into twelve 1/4-inch-thick slices lengthwise. Steam for 10-15 minutes until soft and floppy but not falling apart. You may have to steam the slices in the middle of the steaming basket a little longer. Set aside with the curd.
3. To prepare the sauce, heat 1 Tbsp. of the ghee in a large saucepan on medium heat. Add the onion and sauté until lightly browned. Add the chili flakes and sauté for 30 seconds. Add the next 5 spices and sauté for 30 seconds.
4. Add the tomatoes and the next 6 ingredients and cook on medium-low heat for 10 minutes. Mix in the almond butter and cook for 5 minutes. Add the half-and-half and mix well, then remove from the heat.
5. Preheat the oven to 350°F. In a small nonstick skillet heat the remaining 1/2 Tbsp. ghee on medium heat. Add the bell pepper and stir-fry until it begins to brown. Set aside.
6. To assemble, spread 1 1/2 cups of sauce in a 9x12-inch casserole dish. Dip both sides of a slice of eggplant in the remaining sauce. Place it in the dish and roll a piece of curd up in it. Place the roll seam side down.
7. Repeat with all slices of eggplant and curd. Spread the remaining sauce on top, then garnish with the bell pepper slices. Bake covered for 20 minutes, then uncover and bake another 15-20 minutes. Sprinkle with chopped cilantro. Good served with basmati rice.
Serves 12
Note: When serving this dish with rice, you can cook the rice with the whey from the curd. Combine 1 part rinsed rice with 2 parts whey. Bring to a boil, cover, and turn the heat to the lowest possible setting. Cook until the grains are soft and the liquid is completely absorbed.
Nutritional Information Per Serving:
Calories: 223, Fat 9.9g (89 cal), Carbohydrate 25.7g (102 cal), Protein 7.8g (32 cal)
Added information: Saturated Fat 4.3g, Cholesterol 24mg, Sodium 495mg, Dietary Fiber 2.5g
Basic Curd
Curd, or Paneer, is easy to make and not terribly time-consuming. Below I've given several methods of draining, each of which results in a different texture and shape. I usually use the first method, which is the quickest and produces a curd similar in texture to firm tofu. The second and third methods yield an even firmer curd comparable to extra-firm tofu.
8 cups whole milk
1 cup plain yogurt, nonfat, low-fat, or whole
2-4 Tbsp. fresh lemon juice, or as needed
1. Bring the milk to a boil in a large heavy-based saucepan on medium-high heat. Separately beat the yogurt until smooth. Just as the milk begins to froth up to a boil, reduce the heat to low and stir in the yogurt until well combined.
2. Slowly pour in the lemon juice, stirring gently. Use just enough lemon juice to allow the curds to separate from the clear yellow whey. You may need more or less lemon juice depending on the acidity of your lemons.
Draining Method 1
Pour the curds and whey into a large fine metal strainer set over a saucepan or bowl to catch the whey. Reserve the whey to use in soups. Press the curds with a spoon, then let them drain for 20-30 minutes. Flip the strainer upside down, letting the curd fall onto a plate or cutting board. Cut into the desired shape.
Draining Method 2
For a firmer texture, pour the curds and whey through a muslin- or cheesecloth-lined strainer set over a large saucepan or bowl to catch the whey. Tie the corners of the muslin together and hang the curd to drain for 1 to 2 hours.
Draining Method 3
Hang the curd for 10-15 minutes only. Then, leaving the curd in the cloth, shape it into a square block and place it under a heavy weight for 1 to 2 hours. This will create a firm block of curd.
Read about the yoga diet
Stay Healthy and Hydrated with Fresh Juice
Fit Yoga
July 2006
By: Wai Lana
Since every one of us was a kid, we’ve been told we need to drink 8 glasses of water a day minimum—especially when doing lots of exercise. In my family of yoga practitioners and martial artists, this is something we take very seriously, particularly in the summertime. In fact, one of the best ways to protect your health and the health of those you love is simply by keeping everyone hydrated.
Many of us are at least partially dehydrated much of the time. Even just feeling thirsty means you’re dehydrated. Dehydration causes an electrolyte imbalance that affects everything from your energy level and metabolism to your flexibility and coordination. It can increase feelings of anxiety and confusion while negatively affecting your memory and concentration. Constant dehydration is also said to be a precursor to many health problems, such as gallstones, kidney stones, and edema. So if you sweat a lot in your yoga practice or you live in a warm climate, it’s very important to stay adequately hydrated.
When practicing yoga asanas, drink water before and after. Take small sips throughout your workout if you need to. If it’s really hot, you may wish to add an electrolyte packet to your water or have a sports drink instead. Coconut water is nature’s perfect sports drink, but if it’s unrealistic for you to chop open a coconut a couple of times a day, another easy formula I’ve always used for my family is fresh orange juice with a pinch of salt. Orange juice is rich in potassium, a crucial electrolyte that, along with sodium, is easily lost through perspiration. So add a pinch of salt to your OJ and you’ve got your own homemade sports drink.
Generally speaking, eat lots of fruits, vegetables, soups, and juices. These foods are naturally rich in electrolyte minerals and water. Avoid strong diuretics, such as coffee and caffeinated teas or sodas, as they will hasten the loss of fluid from your body. Stick to moisturizing, replenishing, and energizing seasonal fruits and veggies. Opt for whole fruit over dried and boiled foods over baked. The latter in both cases will draw moisture from your body during digestion. When you eat nuts, soak them first. If you’re on a high-protein diet, increase your fluid intake as protein requires considerably more moisture for digestion.
My absolute favorite way to increase the quality of my fluids is by juicing fruits and vegetables. I recommend choosing ones that are rich in potassium, like Asian pear, papaya, mango, cantaloupe, banana, and even avocado. Broth or soup is also a wonderful way to replenish fluids, especially when made with mineral-rich potato, carrot, tomato, yam, or sweet squash.
JUICE RECIPE
ASIAN ELIXIR
Here’s a light, sweet, and refreshing fruit and veggie juice that’s just delicious on a hot summer day. It truly satisfies your thirst as it strengthens your bones, teeth, and immune system.
Ingredients
3 large bok choy leaves
1 cup bean sprouts
2 parsnips
1 Asian pear
5 fresh mint leaves (or more)
1-inch piece fresh ginger (peeled)
Method
Chop ingredients in pieces small enough to fit through your juicer hopper. Rotate soft and firm ingredients through your juicer, ending with firm. Serve with or without ice.
Benefits
Rich in electrolyte minerals, this replenishing, cooling juice is perfect for summertime. It’s also a good source of calcium, so it helps strengthen your bones, hair, teeth, and nails. It can also be helpful if you suffer from arthritis, diabetes, high cholesterol, obesity, or fatigue. Mint and ginger are both mild stimulants, so you may not want to drink this combination just before bed. Ginger improves digestion, metabolism, circulation, and immune function.
Wai Lana hosts the long-running TV series Wai Lana Yoga, which airs nationally on PBS and the Wisdom channel. She is the author of Wai Lana’s Favorite Juices and the upcoming Wai Lana’s Favorite Soups. For more information, please visit wailana.com/juicing.
Posts
All Comments
Posts
All Comments
