Eating for a Meditative Mind.

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Let’s talk about what kind of diet is best for meditation, health and self-awareness.

I usually have a better day when I eat a breakfast high in nutrients instead of junk. While it feels good at first to have those mouthfuls of decadent deliciousness, an hour after I’m out the door I start to feel my batteries beginning to run out. My gas is low. My eyes are heavy. I start to feel lazy. Maybe I have a hard time concentrating. Then I start thinking I need an energy boost, so I grab some other not-too-healthy munchies. The cycle goes again.

You are what you eat, right?

Absolutely. Food can affect our mood, energy levels and motivation. Everything that goes into our bodies has a effect on our mind. We can be energized or lazy. Focused or distracted. But what foods exactly cause those effects? How do we choose the least agitating foods for our body and mind? If we turn to ancient Indian spiritual wisdom, all food falls under three categories, each affecting our consciousness differently.

1. The Mode of Goodness.
Nutritious foods that are palatable, sweet, juicy, or healthy fats. “If one eats in the mode of goodness, then the mode of goodness increases the beauty of his body.” (Caitanya-caritamrta, Antya lila 1:92)

  • Symptoms: self-control, feeling satisfied after eating, increased duration of life, strength, health, happiness and satisfaction.
  • Examples: whole fruits, vegetables, milks, nuts, grains, seeds, legumes, beans, herbs and spices that increase life expectancy are preferred by those in the mode of goodness.

2. The Mode of Passion.
Foods that are too bitter, sour, salty, pungent, dry and hot.

  • Symptoms: over-eating, feeling uncomfortable after eating or constantly seeking more, eating for enjoyment rather than nourishment, this food causes pain, distress, misery and disease.
  • Examples: junk food, spicy/burning food which causes pain and discomfort while eating them and leads to bodily distress are preferred by those in the mode of passion.

3. The Mode of Ignorance.
Food that is decomposed, unclean, stale, putrid, tasteless, or cooked more than three hours before being eaten.

  • Symptoms: feeling sick or having altered mental states after eating, seeking sense-gratification and enjoyment as major priorities
  • Examples: Alcohol, wine, meat, fish, eggs, old food, mushrooms (an overgrowth of fungus), onions and garlic preferred by those in the mode of ignorance. Onion and garlic stimulate passion and lust in the body, not preferred by those trying to control their senses. Garlic is also known to de-synchronize brain waves, which is not good for meditation.

Now, this knowledge is from the sacred Bhagavad Gita and Srimad Bhagavatam, two of the earliest texts of spiritual wisdom of mankind. It’s so interesting to me, because I’ve heard over and over statements like, “After I went veg, I felt my heart open. It’s almost like I could feel things I couldn’t feel before, like I was more awake to the world” or “When I changed my diet, gave up junk food, and started ‘eating clean’ I felt more energized than ever.” Why do you think that is? People think they’re discovering something new, but this wisdom has been around for thousands of years!

What mode are you in most of the time? :)

Vegan Eggplant Meatballs

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My girlfriend grew up Italian and she always told me about her mother’s meatballs. “It’s too bad you’ll never know how good they were.” Now, meatballs were never my thing, but I was definitely intrigued when she emailed me a vegan meatball recipe and practically begged me to try it.

I had to completely re-create this though. Okay, so I kept the eggplant. But everything else had to go. Garlic, onions, mushrooms and all. I was nervous that it was going to end up tasting like goop. But I served it up anyway. With rave results.

We stuffed ourselves with vegan eggplant meatball subs and my girlfriend said, “I almost feel like I should feel guilty, but this is actually healthy!” And indeed it is.

Low and behold, I give you Eggplant Meatballs. These little guys are soft, yet stay true to form. In this combination, the fennel and nutritional yeast mix with the eggplant to get a reminiscent meaty flavor, while the walnut and flax seed add some decadent heaviness. Breadcrumbs get the texture just right.

Ingredients:

1 eggplant, chopped
2 tbsp ground flax seed
2/3 tsp fennel seeds
1/2 cup ground walnuts
3 tbsp nutritional yeast
handful fresh basil, diced (about 9 leaves)
2 tbsp warm water
1/2 cup water
1 1/2 tsp Ener-G Egg Replacer
1/8 tsp salt
1.5 cups multigrain breadcrumbs (or 3 slices of bread in food processor)

Instructions:

  1. Preheat oven to 400 degrees. Lightly oil your cookie sheet.
  2. Toast breadcrumbs in a pan until slightly crunchy. Set aside.
  3. Cook chopped eggplant in 1/2 cup water for about 20 minutes, or until mushy.
  4. While eggplant is cooking, take a separate bowl and mix the ground flax seed, fennel seeds, ground walnuts and basil.
  5. When the eggplant is all mushy and done, turn off the stove and drain any excess water.
  6. Combine 2 tbsp warm water and Ener-G Egg Replacer in a food processor until thoroughly combined and milky. Add the Ener-G Egg Replacer to the eggplant along with the flax seed mixture and breadcrumbs. Mix well.
  7. Form into small balls pop them in the oven. Bake for about 15-20 minutes, or until slightly browned.

Best when served immediately, but can keep in the fridge in an airtight container for up to three days.

Makes about 25 small meat(less)balls.

Nutrition Info:  Calories: 47.5; Fat: 2.4; Cholesterol: 0mg; Sodium: 21.4mg; Potassium: 107.3mg; Carbs: 5.5; Fiber: 1.6; Sugar: 0.1g; Protein: 1.8g

Vitamins & Minerals:  Thiamin: 42.3%; Riboflavin: 36.7%; Vitamin B-6: 32.2%; Niacin: 19.5%; Manganese: 11.8%; Vitamin B-12: 8.3%; Folate: 6.2%; Selenium: 5.5%; Copper: 3.8%; Phosphorus: 3.5%; Magnesium: 3.4%; Zinc: 2.6%; Iron: 2.4%; Pantothenic Acid: 1.5%; Calcium: 0.9%; Vitamin C: 0.8%; Vitamin E: 0.8%; Vitamin A: 0.6%

Lentil Walnut Loaf

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If I could only keep one recipe for the rest of my life, it would be this one. I practically fell over when I saw how fast my friends inhaled this… and they eat meatloaf with meat in it!

At first, this started out as an experiment to see if I could make a comfort food reminiscent of my mom’s homemade meatloaf. They peered over my shoulder curiously watching me cook, and I stated over and over that it was an experiment (hoping to prepare them to forgive me if it turned out horrible). There was a lot of laughter over the idea of meatless meatloaf, but after tasting it they acted like they were blown away. At first I was wondering if they were just being polite, because I hadn’t tasted it myself yet. So I quickly grabbed myself a bite, and… wow. It was gone by the end of the night.

This is made with the same good old V8 juice my mom used to use to give it that deep flavor. Carrots, bell peppers, oats and ketchup are all included in there too. The glaze is perfection itself, making this hearty dish something to fall in love with. Mom was so proud.

She enjoys the vegan version much better. She asked me to make it again! I think what surprised her the most was that it has no garlic and onions in it, but it’s jam-packed with flavor! I made this twice and ate it for a whole week, now that says something.

Meatloaf Ingredients:
1/2 bag lentils, soaked in water overnight
2 cups V8 vegetable juice (low-sodium)
1/2 cup water
1/2 tsp white pepper
1/8 tsp asetofida
1/2 tsp Thyme
pinch of black pepper
1 red bell pepper, minced
1 green bell pepper, minced
3 tbsp olive oil
2 carrots, grated
1 cup quaker oats
2 tbsp flax seeds, ground
3/4 cup walnuts, ground
1 red apple, skinned and diced (optional)
2 tbsp warm water
1.5 tsp Ener-G Egg Replacer

Glaze Ingredients:
1/4 cup ketchup
1/4 cup balsamic vinegar
1/4 cup applesauce

Instructions:

  1. Set oven to 350 degrees. Drain and rinse the soaked lentils.
  2. Put V8 juice, water, asetofida, black pepper, white pepper, thyme and black pepper in a pot and bring to a slight boil. Add lentils and bring temp back down to simmer for 40 minutes.
  3. Cook bell peppers in olive oil until almost translucent, at least 15 mins. Add to lentils.
  4. After lentils have finished cooking, puree 1/2 of it in a food processor, then add it back to the whole lentils. This will help it bind together.
  5. Blend your Ener-G Egg Replacer with 2tbsp warm water until frothy.
  6. Add Ener-G Egg Replacer mixture, quaker oats, carrots, apple (optional), ground flax seed and ground walnuts to the lentils. Mix thoroughly.
  7. Put mixture in your meatloaf pan. Mix together the glaze by combining the ketchup, applesauce and balsamic vinegar. Coat the entire top of the loaf with it. (You should have some glaze left over to drizzle over your individual loaf slices when its all done.)
  8. Bake for 45 minutes. It gets firmer as it cools, so don’t forget to let cool before eating!

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Serves 9. Calories: 167.5; Fat: 8.0g; Cholesterol: 0mg; Sodium: 43.6mg; Potassium: 423.1mg; Carb: 20.6g; Fiber: 5.8g; Sugar: 5.9g; Protein 5.9g

Vitamin A: 47.6%; Vitamin C: 29.1%; Folate: 13.2%; Copper: 11.2%; Iron: 9.7%