Sattvic cooking and the Yoga Lifestyle are all about simplicity and lightness. One of my favorite dishes is green endive with creamy pasta. Today I made a Christmas variation with tomato and the Indian holy basil tulsi.

Cook the whole-weat pasta. When it’s done, drain the water. In the same hot pan on a small fire you add some soy cream, Himalaya salt, pepper and dried tulsi (you can also use normal basil). Non-vegans can add some nice rasped cheese and for vegans I recommend to add some olive oil: it is very good for us to get some natural fats for better digestion and it gives a lovely taste.

In another pan stir fry the organic, fresh and washed green endive in some coconut oil (just for a couple of minutes, because when endive is cooked too long it gets bitter and rajasic very quick). Put everything on a plate with some nice peaces of raw tomato: a lovely meal with all daily necessary nutrients, a lot of the live-giving energy prana and made of season veggies with healthy greens.