Om Rishikesh was born in Colombia, amidst a family where expressing love. Influenced by his mother, who was always making something exotic or simply delicious in her kitchen, Om developed a taste for fine dining and cooking.
Becoming a vegetarian at the age of sixteen did not hinder his ability to have and enjoy good food; it only made his desire to find new ways to prepare what he knew and loved the vegetarian way. Living in a Hindu monastery for six years, Om studied cooking under the auspices of the monks and then became the head cook of the temple for 3 years. He explored the fascinating secrets of Indian cooking, mastering many international dishes which were transformed into delicious vegetarian versions of their traditional selves.
During his time at the ashram, yoga became part of Om’s daily life. As such, he was inspired to become a yoga teacher as well. He currently resides in New York and studies Ayurvedic cooking with a renowned Ayurvedic chef, once again discovering new ways of cooking the healthiest and tastiest vegetarian food you could ever imagine.
STEAMED KALE SALAD WITH PINE NUTS
For 1 serving
Ingredients:
- 4 kale leaves, steams removed
- 1 ½ tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lime juice
- 1/8 tbsp salt
- 2 tbsp carrots, diced
- 1 tbsp sliced black olives
- Dash black pepper (optional)
- Carefully wash and drain the leaves in a couple of changes water.
- Steam the leaves in a large heavy-based non-reactive saucepan over low to moderate heat with just the water that is clinging to them or covering the bottom of the pot – for about 6 minutes, or until soft and wilted but still bright green.
- Remove the leaves with a slotted spoon, place on a cutting board and slice crosswise into ¼ inch thin strips.
- Place the greens and diced carrots in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands, working into the greens.
- Add the pine nuts and olives and toss gently.
- Marinate for 10 minutes at room temperature before serving.
- Sprinkle with black pepper.
BLACK AND WHITE RICE
This is a very delicious good looking rice, its color combination attracts the eye, taught to me by my ayurvedic teacher this is one of my favorite rices to accompany my dishes. To wash the rice put it in a strainer and run water trough wash it until the water the water clears.
- 1/4 cup of washed wild rice
- 3 cups of water
- 1 cup of washed and drained white basmati rice
- 2 cups water
- 1 tbs of ghee or olive oil
- 1 1/2 tsp salt
- In a small sauce pan bring 3 cups of water to boil, add the wild rice cover with a lid, lower the temperature and let it simmer for 30 min, or until the rice is soft.
- Meanwhile in a different pot, bring 2 cups of water with the ghee and the salt to boil, add the basmati rice, cover with a tight lid; bring the fire to low and let it simmer covered for 10 minutes, when both rices are done with the help of a fork gently mix them with out breaking the grains. Serve as a side with your vegetables.
CREAM OF SWEET POTATOES
This recipe is a soothing soup with a Thai twist to it, due to the ginger and the coconut milk, you could also use galangal and a seeded chili to make it a bit spicy and more Thai-ish. Asaofetida or hing is an Indian spice that replaces garlic and onion which are ingredients not recommended for yogis you can find it in an Indian store close to you.
Ingredients:
- 2 lbs of peeled and cubed yams or sweet potatoes
- 1 tbsp of ghee or coconut oil
- 1 tbsp of hing or asaofetida
- 1 tbsp of black pepper
- 1 tbsp of grated ginger
- Water
- 2 tsp salt
- 1 can of coconut milk
- 1 tsp coriander powder
- Chopped cilantro for garnishing
Place the ghee in a medium sauce pan, when it is hot but not smoking add the hing and the black pepper and roast it for a few seconds, add the ginger ; to avoid burning the spices add the sweet potatoes and stir fry them in the spices for a minute, add enough water to cover the potatoes and bring in to a boil, cover with a lid, lower the temperature and let it simmer for 25 minutes, when the sweet potatoes are soft add the coconut milk and the salt then with a hand blender or your blending device blend the soup until it acquires a creamy consistency if it is too thick add more water to obtain the desired consistency. Garnish with cilantro. Serve warm with a wedge of lime.
Preparation and cooking time: about 15 minutes
Yoga Dining with Om: Kale Salad and Cream of Sweet Potatoes, Vegan and Vegetarian Recipes, Ayurvedic Recipes >>
