Succulent Gujarati Pumpkin
Ingredients • Oil or ghee – 2 tbsp • Fenugreek seeds – 1 tsp • Yellow asafetida powder – ½ tsp • Pumpkin, cut 1.75cm cubes – 1 kg • Water – 1 cup • Salt – 1½ tsp • Turmeric – ½ tsp • Red chili powder – ½ tsp • Coriander powder – 1 tsp...
Butter-soft Eggplant Wedges
Ingredients • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g) – 8-10 • Ghee or olive oil for frying. Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut...
Diet for Transcendence: An Interview with Steven J. Rosen
Integral Yoga Magazine: How did you start writing about vegetarianism, what inspired you? Steve Rosen: When I was a teenager, I was looking for dharma, or “essential truth,” which is found at the core of all religious traditions. This led me to perceive certain unifying threads in the world religions, like the soul, or how the inner living being is different from the material body; it’s related idea of...
Meat and the Environment
By Kurma Dasa "Today, millions of people are consuming countless hamburgers, steaks, and roasts, oblivious to the impact their dietary habits are having on the biosphere and the very survivability of life on earth. Every pound of grain-fed flesh is secured at the expense of a burned forest, an eroded rangeland, a barren field, a dried-up river or stream, and the release of millions of tons of carbon dioxide, nitrous oxide,...
The New Carnivores
[Meat eating gets REALLY bad!] At first I thought it was my imagination: Walking New York City streets, I heard more than a few people talking about newfound flesh delicacies, from brains to brisket. “Maybe it’s a coincidence,” I thought. “Perhaps I just happened to hear the ramblings of some highly experimental meat eaters.” Looking in several restaurant windows, spying their fancy menus, I saw other...