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Yoga Journal busted! I agree with the comment that the articles should be more practical and apply to normal people. If the recipes they give are for about 6 servings, why are they advising people to not overcook? There's no consistency there. But this is the same publication in which most articlse assume the reader is female and frequently assumes one has a family.

Leigh Ann

It's a wonderful idea, but I haven't found a a way to do it.

I have been cooking on the weekends for my week for years, and it saves me time, money, and utilities.

Given the choice between eating takeout of fast food and eating my own all natural cooking from scratch, I choose my own food every time.


How is the prana of food measured? How can you tell that it has been lost?


I agree with previous comments. It is difficult to cook for one unless you use leftovers, and for anyone who works, it's not always possible or feasible to eat freshly prepared meals everyday. Like others, I also cook from scratch on the weekends, and sometimes make a big batch of something that I then freeze. I like the suggestion to add something fresh when serving leftovers.


I agree with the other comments --- this is ridiculous. It's much more convenient and takes less energy to prepare meals that produce leftovers. And there are many foods that do seem to improve in flavor with age --- even the article admits that many soups and chilis fall into this category!


I would recommend taking Ayurvedic "science" with a grain of salt (sea ... or course!)


This artilcle is ridculous. I do cook all weekend and my food is made from scratch. I work two jobs (administrative heatlh and yoga/meditation teacher). I have three kids and we do not eat fast food. Sarasvati Buhrman, Ph.D must be working with people who have more time on their hands.


I totally agree that we need balance here. Fresh is no doubt the best, but I work full time, I don't have time each day to shop and cook everything from scratch. There is only me and my husband to cook dinner for now, even if I had the time, it is not very green to drive to the grocery store or farm stand every day to buy 2 pieces of fruit and 1 carrot, even if I drove a Prius, which I don't. I do cook up a box of pasta a week, the plain pasta keeps well in the fridge for a whole week or longer. Every night I would serve the pasta with a different sauce, which I made in bulk, from fresh ingredients, and froze. I also serve sauteed fresh veggies every night, which I buy on Sundays, some veggies keep longer than others, so I use them up accordingly. I also serve a fresh tomato salad, so I buy the tomatoes, on Sundays, at different rate of ripeness. So, it is definitely a compromise, that's the best I can do now until I retire or win the lottery!
One thing I want to point out is that my parents ate fresh as described in the article all their lives. They could because they lived in Hong Kong, where they could walk to the market twice a day!!! Yet, they still developed all the typical healthy issues that elderly folks in the US do. So, the moral of the story is - take your supplements, no matter how fresh your food is!


My reality is obviously different from Sarasvati Buhrman, Ph.D. I do cook everything from scratch. My main time for preparation is over the weekend. I work full time in an office, have three kids, and teach yoga and meditation on the side. My family eats no fast food and I pride myself in their diet. I never consider my meals lifeless. Thanks for this uplifting article from a healthy family who eats leftovers...............we are happy not to waste anything.


I guess I have to disagree here. I was told that leftovers are fine as long as you add something fresh to them to "revive" them, and I believe in this. So, if I have leftover soup, I might add some fresh spinach the next day. Or some fresh tomatoes and cilantro to chili. Like that. Can we really afford to waste food these days? Does anyone feel good about that? It's kind of hard to judge exact amounts when you have a large family and there are all sorts of creative ways to use and enhance leftovers.

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