It’s a common misconception that one must give up all of the “good foods” to become a vegetarian. However, anyone who takes to a Krishna Prasadam diet, which strictly rules out meat, fish or eggs of any kind, soon forgets that he has abandoned such so-called “good foods.”
These two preparations come to us from the ancient line of disciplic succession. These preparations are as old as the Vedas themselves, and just like the Vedas their taste is ever refreshing and new. Either of these may be served as a main or a side dish.
Samosas are a favorite food of Krishna. As an Hors D’Oeuvre or as a course in themselves, these spice-filled pastries are always a sure delight.
You can make substantial beverages by combining fruits, spices, nuts, and essences with milk, buttermilk, or yogurt. Milk, also the basis for cold shakes, makes a soothing nightcap when served hot.
Coconut Honey Balls will fill your mouth with bliss.The famous “tempoura” of Japan actually originated in India as Pakora. Be careful to make a liberal portion of this dish. You’ll understand why with the first bite. Poppers, our final treat, are the fastest cooking preparation in the world.
Krsna would steal yogurt and butter from the gopis. Then He would run off to enjoy His booty and share it with the monkeys from the nearby forest. When the gopis caught Krsna, He’d feign innocence and say, “Why do you call Me a thief? Do you think butter is scarce in My house?”
“A poor man’s feast fit for a king.” That’s what Srila Prabhupada called the meal in this photograph—khicari, fried potatoes, yogurt, and fresh fruit.
If you’ve decided to be a vegetarian, and to take the further step of offering all your food to the Lord, sooner or later you’ll face the task of changing your shopping habits.
Preparing and eating these foods for our own pleasure is not the same as preparing and offering them to Lord Krsna for His pleasure, because food that’s material when unconnected with the Lord becomes transcendental when offered to Him.
Meat-eating is bad for many reasons. For health reasons: “The inherent cholesterol, toxins, uric acid, high bacteria count, general indigestibility, and lack of fiber in the flesh of an animal whose life was aborted in turn shortens the life of the carnivore”
If you’ve ever been to a Sunday Love Feast at a Hare Krsna temple, it’s more than likely that you’ve tasted sweet rice—that cool, thick, milky dessert with rice in it—often the highlight of the feast.
The simple and tasteful way to translate your eating into spiritual bliss, according to the teachings of the great sages of India. This is the Vedic method of conducting the ordinary affairs of life in transcendental consciousness.
For 79 cents get a one-pound package of Bird’s-Eye Tiny Taters. Or, for 19 cents, you could get a pound of fresh potatoes instead and make tikkis (pronounced “teekees”), pan-fried potato patties.
For this issue we’ve chosen a few nice sweet preparations for you to enjoy. Simply Wonderfuls, Halavah, Puris and RichMolasses Bread.
How can a twentieth-century woman simply stand there cutting a cauliflower, with the Middle East in crisis, millions going hungry, and the national economy tottering?
Fasting for some political purpose my help us reach some political goal. But the Vedic teachings direct us beyond such goals. Fasting, say the Vedic scriptures, is meant to help us control the mind and senses so we can advance in spiritual realization; it’s not for any other purpose.
By whom are you being taught what is healthy and what is not healthy? What is you authority? Actually this ‘healthy’ and ‘unhealthy’ is a material consideration. We are simply interested in what Krishna wants. So we offer Him whatever He wants to eat.
Krishna eats the food and then we take the remnants. The good taste of the food is thus enhanced, and the body and mind become healthy while the soul remains engaged in service to the Lord.
The typical Vedic lunch consists of capatis (unleavened whole-wheat breads) rice, dal (bean soup), cooked vegetables, and salad. “The best health insurance of all seems to be a well-chosen vegetarian diet from varied sources and a life free of junk foods,”
“I learned to cook by watching others—my mother, my aunt, and even the ‘walas’ [restaurant and street-stand cooks] in Calcutta,” Srila Prabhupada said. Later on, in his householder days, he occasionally joined his wife in the kitchen.