January 29, 2010

As Julia Moskin reports in this week’s New York Times Dining section, many yoga traditionalists are not pleased with all the eating and drinking now happening at yoga studios around the country. While austerity is at the core of many traditional yoga practices, personally I’m hungry after a 90-minute Bikram yoga session in a 110 degree room (even if it smells like stinky, sweaty feet).

Here, some fantastic recipes from my favorite chef-yogi (and an F&W Best New Chef 2009), Jeremy Fox from Napa Valley’s Ubuntu restaurant and yoga studio:

Carrot Macaroni and Cheese (pictured)
Lemony Quinoa Salad with Shaved Vegetables
Broccoli à la Catalan

 

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