Yoga is not about rushing to get into the pose, instead is about enjoying every step, every achievement and about learning to stand up after falling.
Mysore is such a lovely practice but it involves a lot of commitment to the practice and awareness of our own limits.
Although yoga philosophy defends that we should release our body from all the toxins and become vegetarian, is my option to not chose to go through that path :) not that I am a meat lover but definitely I like fish and I truly believe that we can get most of our nutrients through real food without daily supplements or protein powders.
Today I prepared some king fish that you can easily find fresh in here, and although is not a fat fish is reach in Omega-3, selenium and in lean protein.
Most of the time when we cook something in the stove, like fish or meat, we loose a lot of the good fat that drips to the ceramic dish. So lately I use sweet potato as a kind of "bun" under fish or chicken breast to absorb all the fat, in this way I am increasing the absorption of vitamins present in the vegetables and fish that I will eat.
Some people are not aware that eating vegetables with fat helps our body to absorb their vitamins improving the gut health.
Those diets poor in fat won't help you in anyway the body, beside all the side effects that they have in terms of energy and muscle draining, the fact that you don't add any fat to your diet will avoid your body to absorb most of vitamins present in the food.
Ingredients:
For the fish:
- Steaks of king fish
- Orange sweet potato
- Beetroot (raw)
- Salt
- Black pepper
- Fresh thyme or rosemary
- Sage leafs (if you can find them)
For the salad:
- Orange and yellow capsicum
- Cucumber
- Orange
- Mint leafs
- Olive oil
- Raspberry balsamic vinegar
- 1 tsp of organic honey
Let's do it:
For the fish preparation:
- Pre-heat the oven to 170 C
- Peel the sweet potato and slice it with 1-2cm
- Peel the beetroot and dice it with a medium size
- In a ceramic dish add some olive oil to grease the bottom and add one slice of sweet potato for steak
- On the top of each slice of sweet potato add the king fish steak and season with salt, black pepper, fresh thyme and sage leafs. After preparing all the steaks just spread a bit of olive oil on the top of each steak to make it a bit more tender while cooking
- On the same ceramic dish add the diced beetroot that will absorb the rest of the fat
- Cook it for 25-30 minutes
Note: The beetroot will be a bit raw but is healthier in this way as it keeps a lot of their anti-oxidants properties if is not overcooked.
For the salad:
- Chop the capsicums in small pieces
- Slice the oranges and cut the slices in quarters
- Add the mint leafs
- For seasoning the salad I mixed in a small glass jar olive oil, raspberry balsamic vinegar and 1 tsp of organic honey
Time of preparation: 45 minutes in total. 15 minutes to prepare the sweet potato and fish + 30 minutes in the oven
I prepared the salad while the fish was in the oven
Today I am into Missy Higgins that is an Australian musician, singer and songwriter from Melbourne.
If I am not wrong she has 5 albums but I only know two of them. I like a lot her third album "On a clear night". Her voice is super sweet and I like her folk-rock style, however she has some songs that sounds a bit too pop for me, but honestly if you are reading this you should give a try to her music.
See you soon :)
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