Yoga Journal USA - July-August 2017

continued on page 49

44

august 2017

yogajournal.com

daikon rolls with avocado,

spinach, and mango

SERVES 8

For a fun alternate presentation, slice daikon crosswise into thin

rounds, then assemble in the style of mini tacos.

2 limes, juice from 1 (about 2 tbsp), divided, 1 cut into wedges

1 tbsp safflower oil

½ tsp salt, divided

1 daikon radish (approximately 7 inches long x 3 inches in diameter),

peeled and very thinly sliced into 16 strips

1 just-ripe avocado

¼ cup loosely packed torn basil leaves

2 cups baby spinach, thinly sliced

1 large mango, peeled and cut into thin, 2-inch-long slices

¼ tsp chili powder, plus more for seasoning

In a shallow dish, whisk together 1 tbsp lime juice, oil, and ¼ tsp salt.

Submerge daikon slices in lime juice mixture and marinate in the

refrigerator until slices are pliable, 30–40 minutes. Remove daikon

and pat dry; reserve liquid.

In a food processor, combine avocado, basil, 2 tsp lime juice, and

remaining ¼ tsp salt and blend until mostly smooth (small bits of

basil may remain). Refrigerate until ready to use.

In a bowl, toss spinach with enough reserved liquid to lightly coat.

Season with salt and freshly ground black pepper to taste. In a sec-

ond bowl, toss mango slices with remaining 1 tsp lime juice and

chili powder.

Lay daikon slices vertically on a cutting board. Spread each with a thin

layer of avocado mixture. Divide spinach and mango over each. Roll

up each daikon strip away from you to create two bite-size bundles.

Serve garnished with additional chili powder and lime wedges.

NUTRITIONAL INFO 99 calories per serving, 6 g fat (1 g saturated), 13 g carbs,

3 g fiber, 2 g protein, 170 mg sodium

J

chilled cucumber and grape soup

SERVES 4

For a smoother soup, peel your grapes: Slice a small X

shape in the bottom of each grape and blanch in boiling

water for 1 minute until skins start to peel away. Drain and

let cool, then slip off skins.

6 Persian cucumbers, cut in ¼-inch dice, divided

½ cup red grapes, sliced into rounds

10–12 scallions, white and pale-green parts only, thinly sliced,

divided (½ cup plus 2 tbsp)

4 tsp chopped fresh dill, divided

2 cups green grapes, roughly chopped (peeled optional,

see above)

½ lemon, juice (about 3 tsp), divided

¾ tsp kosher salt, divided

2 cups low-fat Greek yogurt

2 tsp olive oil

In a bowl, combine 1 cup diced cucumber with red grapes,

2 tbsp scallions, and 2 tsp dill; refrigerate until soup is ready.

In a second bowl, combine remaining cucumber, scallions,

and dill. Stir in green grapes, 2 tsp lemon juice, ½ tsp salt,

and freshly ground black pepper (8–10 turns of the pepper

mill). Refrigerate 20–30 minutes, stirring halfway through.

Transfer green-grape mixture to a blender, add yogurt,

and purée until well combined. Refrigerate soup to chill

if desired.

Add remaining 1 tsp lemon juice, remaining ¼ tsp salt, oil,

and freshly ground black pepper (6–8 turns of the pepper

mill) to red-grape salad. Divide soup among 4 bowls, add-

ing red-grape garnish to each. When refrigerated, soup will

keep for up to 2 days; whisk before serving.

NUTRITIONAL INFO 193 calories per serving, 5 g fat (2 g saturated),

26 g carbs, 1 g fiber, 14 g protein, 411 mg sodium

Jennifer Brown starts each morning by

downing a 1 6-ounce glass of water mixed

with a squeeze of lemon. Although this

morning ritual is an Ayurvedic practice that

promises to rev the digestion system, Brown

says it’s also hydration insurance—some-

thing that anyone who lives near Phoenix,

as she does, shouldn’t take lightly. “In the

summer, our temperatures top 11 o° pretty

often. Even at 9 p.m., they're still up around

1 oo°,” says Brown, a registered dietitian

who also teaches yoga at the Wellness

Center in Goodyear, Arizona.

Aside from her morning practice,

Brown doesn’t keep track of how much

water she consumes each day. Instead,

she’s proactive about keeping a quick swig

within reach. “I usually carry a water bot-

tle—and I have a glass of water by my bed

at night—so I’m hydrating all the time,”

she says. And Brown tells her clients that

the “eight glasses of water a day” rule isn’t

really a rule at all. “There isn’t much sci-

ence behind that old recommendation,”

she says. Instead, she urges clients to think

more broadly about hydration: “Water is

great, but hydration is the key—and that

can come from fl uid-rich foods, too.”

That’s right, a lot of things we put in our

bodies contribute to our liquid needs—even

caffeinated or alcoholic beverages (though

you may want to avoid them for other health

or personal reasons).