Go on. No one’s looking. Just
take a quick peek inside the kitchen
of Ayurvedic educator and yoga
teacher Scott Blossom’s Berkeley,
California, home. In the pantry
you’ll find ghee and sunflower-seed
butter, plus dozens of herbs, spices,
and teas. In the fridge, bundles of
kale, carrots, and beets. On the coun-
ters, jars of homemade jams, organic
raw honey, a warm loaf of sprouted
spelt bread, and more.
All of these foods reflect Blos-
som’s quest to meet his nutritional
needs while honoring his yogic values.
He spent almost 20 years experiment-
ing with veganism, vegetarianism, and
other dietary styles before figuring
out the Ayurvedic diet that was right
for him and his family.
“Eating is perhaps the single most
important act for one’s yoga prac-
tice,” Blossom says, “because
nourishment of the body’s tissues
forms a foundation for nourish-
ment of the mind
and emotions.”PHOTOS: SHERI GIBLIN; STYLIST: DAN BECKERTranslate lessons learned on your
mat to the table! by Dayna Macy
EAT LIKE
A YOGI
Sweet Bliss
(recipe on page 102)yoga living
100 YOGAJOURNAL.COM YOUR 6-WEEK YOGA GUIDE TO BUILD STRENGTH