Skip Jennings & Gwen Keannelly
Today’s Vegan recipe, Blueberry Mango Salad, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Blueberries have some of the highest amounts of anti-inflammatory and antioxidant properties in nature. Coupled with mangos, agave nectar and finished with crystallized ginger it’s absolutely delicious.
In addition, this and most of the recipes in the book are paired with a practice and yoga balance piece and this week’s pose, savasana, is at the bottom.
Look for the Lotus Kitchen Recipes soon online and in stores.
Enjoy,
-Skip
Blueberry Mango Salad
4 limes
1 cup water
¼ cup agave nectar
2 large mangos, peeled and cut into 1-inch pieces
3 cups blueberries
1/4 cup finely chopped crystallized ginger
Remove zest from one lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze juice from limes. Bring zest, water, and agave to a boil in a saucepan. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard. Toss together mangoes, blueberries and syrup in a large bowl and sprinkle with ginger. Serves 4
The Practice: The nectar and sweetness of the fruit in this salad reminds us that the practice of yoga is sweet nectar as well. When we finish our daily practice of yoga we are reminded of how sweet life is. Physical practice brings us to a place of surrender and final relaxation called Shavasana, the corpse pose. “Life is Good.” To get to the nectar of yoga, we must work through the practice. The journey, in this experience, is to recognize the preparation of the salad is very much like the practice of yoga. Once the salad is complete, sit and is still; enjoy every bite. “Life is God.”
Corpse Pose (Savasana) Instruction: We lay on our backs in full rest experiencing the pleasures of the breath and moment. It is also the final meditation of the practice where we remember that life is really really good.