“Food becomes an offering to the senses. When we learn to enjoy all the feeling-tones of tasting, distributing them throughout the body and beyond it, eating is truly a meeting of the senses with their object, a ceremonial act of appreciation.” – Tarthang Tulku
Food and nutrition play an important role at Ratna Ling. We are happy to share the recipes which feed our bodies and souls with you. This months recipe, “Russian Cabbage Borscht” from Mollie Katzen’s Moosewood Cookbook, stars the amazing beet.
Beets offer great nutritional value. providing antioxidant, anti-inflammatory, and detoxification support to our physical bodies. Energetically, eating beets is a great way to ground the root chakra and keep us rooted in earth energies.
Consider practicing Malasana postures before or after your meal to build a deeper relationship with your root.
Russian Cabbage Borscht
- 1.5 cups thinly sliced potato
- 1 cup thinly sliced beets
- 4 cups water
- 1-2 Tbs butter
- 1.5 cups chopped onion
- 1 tsp caraway seeds
- 1.5 tsp salt
- 1 stalk celery
- 1 carrot- sliced
- 3-4 cups shredded cabbage
- freshly ground pepper
- 1 tsp dill
- 1-2 Tbs apple cider vinegar
- 1-2 Tbs brown sugar or honey
- 1 cup tomato puree
- Toppings: Plain yogurt and dill
Boil roots until tender (20-30 min)
Sautee onion, caraway, salt with butter. Add celery, carrots, cabbage and two cups water from the root veggies to onion and cook 8-10 minutes. Combine all ingredients and top with yogurt and dill before serving. Enjoy!