POTAGE CHOUX AU GRATIN –
This sattvic variation of traditional French onion soup uses cabbage instead of onions. Tamari is used for the vegetarian broth. Cabbage contains fibre, Vitamins C, B6 and K and minerals such as calcium and potassium. Choose a cabbage that is firm, with tightly packed leaves and is heavy rather than light. White cabbage has light green leaves and is white in the middle. Serves 6-8.
2 to 4 tablespoons butter or margarine
1 white cabbage, coarsely shredded
1 ¾ quarts water
3 bay leaves
½ cup tamari
1 French bread (whole wheat can be used)
2 ½ cups grated cheese/ vegetarian cheese
Melt butter or margarine in a pan and sauté the cabbage over low to medium heat for about 15 min, until soft and translucent, stirring occasionally.
Bring the water to a gentle boil then turn down the heat. Add the sautéed cabbage and bay leaf. Cover and simmer for about 30 minutes. Add the tamari and simmer another 10 min. Avoid boiling the cabbage on high heat or overcooking it.
Meanwhile heat the oven to 375°F. Slice the French bread into 2 inch pieces and place on a greased baking sheet. Sprinkle the grated cheese on top and bake in the oven for about 20 min.
Remove the bay leaf. Serve the soup hot in individual bowls, topped with one or two slices of toasted bread with the melted cheese.
Note: Vegans can omit cheese and combine 1 teaspoon Italian seasoning with 1 to 2 tablespoons margarine and spread this on the French bread, before toasting it in the oven for 10-20 minutes.
This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” 1999.
Always do good to others. Be selfless. Mentally remove everything and be free. This is divine life. This is the direct way to Moksha/Salvation. – Sri Swami Sivananda
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Greet everyone as the Lord Himself. Feel the presence of the Lord everywhere. – Sri Swami Sivananda
Anushthana is the systematic practice of Japa, worship and Swadhyaya. Anushthana is concentrated spiritual practice. Full-time aspirants devote 12 to 16 hours per day, when they perform Anushthana for the practice of Japa Yoga. This is meant for quick spiritual progress, to have control over the mind and senses and for acquiring Asana Jaya. One who performs Anushthana for 21 days, 40 days or ten days or even one week will have great peace of mind and satisfaction.
If you want God, you must turn your back to worldly enjoyments. – Sri Swami Sivananda
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