Reviews & Articles


  • Fit Yoga Magazine Nicky Moona takes the phrase, “You are what you eat” to new levels.

  • Body + Soul Magazine Moona introduces you to healthy eating principles with delicious vegetarian recipes.

  • Pilates Style Magazine Spice Box Secrets by Moona, helps to discover therapeutic, flavorful techniques Indian cooks have used for health & healing for generations.

  • New Age Retailer I challenge anyone to eye the cover of this book and not begin salivating!

  • Glamour Magazine Featured recipe - Stuffed Peppers by Nicky Moona

  • Sydney Eats (Australia) When your restaurant at home rules, here is a classy cookbook for those who simply want to eat healthily.

  • Experience Life Delicious recipes to undo defeatist eating, Serene Cuisine is an excellent tool for turning your old habits upside down.

  • Happiness Magazine (Netherlands) "Serene Cuisine" featured in Holland's leading women's magazine

  • Recently featured in:

Stuffed Peppers

  • Category: Vegetarian , Vegan , Sattvic , Rajasic , Vegetables
  • Preparation time: 30 minutes
  • Serves: 2


  • 2 medium red bell peppers
  • 2 potatoes (about 5oz each), peeled, boiled, and mashed
  • 1 teaspoon lime juice
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 teaspoons oil
  • Pinch of asafetida
  • 1 teaspoon fennel seeds


Optional—Rajasic variation:

  • Pinch of red chili powder


  1. Slice a small piece off the top of each pepper and remove the seeds and white membranes.
  2. Place the mashed potatoes in a medium bowl. Add the lime juice, turmeric, and salt. For the Rajasic variation, also add the red chili powder. Mix well. Spoon the potato mixture into the prepared peppers until they are nearly full.
  3. Heat the oil in a deep sauté pan over medium heat for 1 minute. Add the asafetida and fennel seeds. When the seeds start to splutter, place the stuffed peppers, top side up, in the pan. Reduce the heat to low. Cover the pan and cook for 10 minutes.
  4. Carefully turn the peppers upside down, without allowing the stuffing to fall out. (Note: Some fennel seeds should cling to the stuffing.) Continue to cook over low heat for 5 to 8 minutes longer.
  5. Turn the peppers top side up. Test each pepper for doneness by gently pushing against the side. When the pepper is fully cooked, it will feel soft.
  6. When the peppers are done, remove the pan from the heat and allow the peppers to cool slightly before serving.


Did You Know?

Brightly colored vegetables like yellow and red bell peppers are excellent sources of vitamins C and A, powerful antioxidants with anti-inflammatory properties.



Blog - Food for Thot

  • My feature in

    Nicky Moona, a chef, author and proponent of yoga-style cooking, was radiant in an emerald tunic Saturday afternoon, standing behind an eight-burner stove in the kitchen of a Midtown Manhattan Williams-Sonoma store.

    “When you know how to use spices, you don’t need to rely on tons of fat for flavor,” she told an interested crowd, watching in various states of winter-wear undress.

    "These dishes are low in calories and have virtually no fat,” she added, turning off the final burner beneath a foursome of Thanksgiving side dishes: green beans, brussels sprouts, mashed potatoes and a cranberry chutney.

    Read More




Nicky Moona

Nicky Moona

Nicky Moona is a yoga chef, author and the very first to incorporate yogic food philosophy in an approachable way. Born in India and raised in a family that has been following the yoga lifestyle for several centuries; she learned generations' worth of yoga culinary traditions, passed along by her mother and grandmother. Her home-style recipes are adapted to allow even beginners to quickly learn to move within the yoga culinary techniques and cook with ease. Her cooking style caters to several different audiences, especially vegetarians and health conscious food lovers. Nicky Moona now resides in New York City. She gives demos at stores like Williams-Sonoma and has been recently featured in Forbes Magazine.

Nicky Likes

  • WSJ: Turmeric, a bright-yellow spice best known as an ingredient in curry, is gaining scientific interest as a natural alternative to arthritis medications.

Yoga Food

Yoga Food is vegetarian. It provides guidelines for good eating habits and techniques.

Yoga has divided food into 3 categories


    Sattvic  Foods are foods that should be eaten the most and that are easily digestible. These foods nourish the body, purify the mind and heal the imbalance in the body by generating good health, energy, vitality, vigor, mental alertness, peace and strength.


    Rajasic Foods are foods that should be eaten moderately or occasionally and are foods that are not as easily digestible like Sattvic foods. These foods provide the extra-stimulation and energy sometimes required by the body.


    Tamasic Foods are foods that should be eaten the least and are foods that are difficult to digest. They deplete energy and cause dullness and lethargy as the body requires a lot more energy to digest these foods. They are also known to cause negative emotions like anger and depression.