Food can be a controversial topic for yogis. For some, even honey is controversial. Keeping bees violates the bees’ rights to be free of human exploitation, therefore Vegan’s do not eat honey. Ayurveda considers the live cultures in whole-milk dairy products to be building blocks of tissue.
The Hatha Yoga Pradipika, one of yoga’s classic texts, lists fish and meat among the “foods injurious to the yoga” and says that eating the flesh of dead animals violates the first yogic principle of non- violence (ahimsa). The Yoga Sutras of  Patanjali spell it out loud and clear: eating bacon and practicing yoga do not mix.
Diet for the modern yogi is extremely personal. Yoga rockstar Sadie Nardini famously came out as a meat-eater; Russell Simmons is staunchly vegan. But even if you do not put a label on your particular eating style, it is nice to clean things up occasionally, especially as Spring approaches (or threatens to start to begin to approach).
You know your body best, but for many of us dairy and gluten do not love us as much as we love them. “Wheat Belly” a New York Times best seller exposes “healthy whole grains” as incredibly destructive genetic monsters. And the number of videos and publications demonizing the consumption of dairy far outweighs those glorifying it. But wherever your opinion on these two biggies, giving either of them up for a week or two can produce some startling results.
Try it.
If you are a cheese-lover, like me, giving it up can be a real heart-breaker, unless you learn to love cashews. I have. Cashews are awesome. While experimenting with recipes for an upcoming refrigeration-free camping trip, I came upon a couple wonderful cheese-like ways you can enjoy cashews:
Parm:
1/4 cup Raw Cashews
1/4 cup Nutritional Yeast
1 Garlic clove
Use a blender to pulverize the cashews to a powder (don’t blend too long or they will turn into cashew butter). Add the  nutritional yeast and one garlic clove. Blend until it resembles grated Parmesan cheese. Shake it on anything from pasta to popcorn.
Nacho Not Cheese Sauce:
1 cup Raw Cashews
1 cup Nutritional Yeast
1 or 2 dried whole Chipotle Peppers
1 teaspoon Corn Starch
Boiling water
Use the method described above to mix it all together. Stir in boiling water until the sauce has the consistency you like. Pour over broccoli, or potatoes, or chips…Mix into cooked corn elbow noodles for a satisfyingly comforting mac and cheese.
Please note: these amounts are not exact. Play with it to find the balance that works best for you. Let us know what works for you. Whatever you should or should not eat is really up to you.

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