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  • Recently featured in:
    Forbes
    Williams-Sonoma
    VegNews
    MindBodyGreen

  • 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

Moong Lentil Soup(Dal)

  • Category: Vegetarian , Vegan , Sattvic , Rajasic , Soups , Curries
  • Preparation time: 40 minutes
  • Serves: 2

Ingredients:

  • 1 cup yellow moong lentils
  • 2 teaspoons vegetable oil or ghee (Indian clarified butter)
  • Pinch of asafetida
  • 1 teaspoon cumin seeds
  • One 1-inch piece of ginger, peeled and finely chopped
  • Pinch of turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 sprig cilantro, finely chopped

 

Optional–Rajasic variation:

  • 1 green chili - chopped
  • Pinch of red chili powder

 

 

Method:

  1. Combine the moong lentils and 3 cups water in a medium bowl. Soak for 10 minutes.
  2. Separate the lentils and the water through a sieve or colander and keep both aside
  3. Heat the oil in a large saucepan over medium heat for 1 minute. Add the asafetida and cumin seeds. When the seeds begin to splutter, add the ginger. For Rajasic variation add green chili
  4. Add the moong lentils and stir, cook for 2-3 minutes.
  5. Add the water (that was set aside ) and stir in the turmeric, coriander, and salt. For the Rajasic variation, also add the red chili powder.
  6. Reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes, or until the lentils are soft.
  7. Remove the pan from the heat. Sprinkle with cilantro and serve.

 

 

Did You Know

Moong lentils, also known as the “king of lentils” have been used since vedic times. A traditional yogic bean, known to sustain energy and strength; moong lentils are considered to be one of the easiest lentils to digest and is a good source of protein. It is very low in fat and provides loads of fiber.

 

Blog - Food for Thot

  • My feature in Forbes.com

    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 http://www.forbes.com/sites/michellemaisto/2011/11/21/thanksgiving-sides-lose-fat-gain-flavor-with-spices/

     

     

    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.

    http://on.wsj.com/NSXRQO

Yoga Food

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

Yoga has divided food into 3 categories

  • SATTVIC FOODS - EAT MOST

    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 - EAT MODERATELY

    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 - EAT LEAST

    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.