I recently accepted the reality that I will never be a skilled culinary artist. Paula Dean and I will never co-host a show, and I will not be a guest on Martha. I have made peace with my ability to ruin most anything that touches my stove. It’s not for lack of trying, my gosh how I’ve tried. I have purchased every cookbook, taken many a class at the learning annex, and even shadowed a chef, and all sources still point to I am a horrid mess when in the kitchen. Nothing has helped… until now.
A friend of mine bought me the Yoga Cookbook as a housewarming gift. It is a simple enough read with visual allure, short recipes, and 160 pages of vegetarian goodness. What clicked for me and turned this once rancid-tasting meal preparers cooking style was adding the yogic thought on diet. I needed to look at my ingredients and menu as fuel for my body and properly nourish it. BAM! Once I started putting the passion of cooking into perspective, my cooking style changed. It actually became successful, or at least tolerable. This simple cook book had flashes of genius that have helped me understand what my body needs and how to connect it with my yoga.
Here is the most amazing recipe as my gift to you:
4 bananas 1/4 tsp ground cardamom
1/3 cup maple syrup 4 tsp butter
1/2 cup orange juice grated fresh coconut (toasted and unsweetened)
Heat the oven to 400°F. Peel and halve the bananas lengthwise. Lay them in a glass baking dish.
Combine the maple syrup, orange juice, cardamom, and butter. Once mixed pour them over the bananas and bake for 30 minutes. Top with coconut and serve.
I recommend this book for any yogi-chef wannabe that needs the extra dash of something to spice up their culinary creations. It really helped me figure out a purpose and a style to my kitchen-madness, and that my friend is what it’s all about.