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Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Yogi Mush

2-3 servings

 

2-3 zucchini’s / cut into approx. ½” slices

2 sticks of celery / cut into approx. ½” slices

1 handful of greens chard, kale, spinach, Parsely or other greens coarsely chopped (Optional)

(Chard of Many Colors – Greens For Cooking): available at Trader Joes in the produce section.

1 tsp. Turmeric

½-1 tsp. black pepper

 

Place zucchini and celery in steamer with enough water underneath to steam for 15 minutes. After 10 minutes add greens and cook for 5 more minutes. Cook everything until tender. Test with a fork for tenderness and turn off when tender and bright green in color. Immediately take off burner and remove steamer from pot (save steam water) and let veggies cool slightly 10 minutes. Place steams in blender with steam water, turmeric and black pepper and blend until smooth. Pour over cooked basmati rice (see below). Sprinkle Braggs and a scoop of plain yogurt or cottage cheese if desired.

 

This recipe was adapted by another recipe called Yogi Mush very similar to this one by Yogi Bhajan in a book called Foods for Health and Healing