Yoga Journal

EAT LIKE A YOGI

Sweet Bliss (recipe on page 102)

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 counters, jars of homemade jams, organic raw honey, a warm loaf of sprouted spelt bread, and more.

All of these foods reflect Blossom’s quest to meet his nutritional needs while honoring his yogic values. He spent almost 20 years experimenting 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 practice,” Blossom says, “because nourishment of the

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