There’s nothing like a visually stunning cookbook to inspire you to get your butt in the kitchen. And there’s nothing like a cookbook that pairs food with gratitude, meditation and intention to really get you feeling all the fit foodie feels.
This would be that book. Both of those books. In one. And it’s glorious and inspiring and just SO PRETTY.
Part self improvement and part cookbook, Eat With Intention by Cassandra Bodzak is filled with delicious plant-based recipes that pair with meditations. Since we love mindful eating, it’s a concept we are thrilled to see woven so beautifully together. And it’s a cookbook we’re happy to share an excerpt from today!
Sweet Potato Pasta With Alfredo Sauce Recipe
Sometimes we get so fixed on an idea of something that we close ourselves off from the infinite amount of possibilities for how it could manifest in our lives. I encourage you to think about something you deeply desire right now and strip it down to its basic core, releasing all of its trappings. When we are clear about what we truly desire, we open the door to unexpected opportunities and keep our eyes open for them along the way. Expand your options and expect miracles. Talk about an unexpected way to get your cravings met! If you have been craving the warm, filling, creamy decadence of fettuccine Alfredo without the dairy and gluten, then this is the recipe for you.
Feeling It Meditation
Sit in an easy pose with your hands over your heart, eyes closed, breathing in through your nose and out your mouth. Allow yourself to fill up from your heart radiating outward with the feelings of your desire fulfilled. Release any specific images that may come up and return to your heart and tune in to the feeling that is enveloping you around having what you truly desire. Sit in this feeling for the next 3 minutes. When time is up, take a deep breath in and silently say to yourself, “I release my attachment to what it looks like and I welcome in unexpected ways for it to manifest.” Exhale and relax.
Yield: 2 servings
15-ounce (425 g) can cannellini beans, drained and rinsed
15-ounce (425 g) can chickpeas, drained and rinsed
½ cup (120 ml) unsweetened almond milk
7 tablespoons (105 g) nutritional yeast
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 g) dijon mustard
1 tablespoon (14 g) vegan butter
1 tablespoon (15 ml) garlic powder
1 tablespoon (15 ml) salt, plus extra to taste
½ teaspoon ground turmeric
2 tablespoons (30 ml) extra-virgin olive oil
2 sweet potatoes, skinned and spiralized
Chopped walnuts, to garnish
Chopped parsley, to garnish
1. To make the sauce, combine all the sauce ingredients in a food processor and pulse until thick and creamy. Season with salt to taste.
2. Heat the olive oil in a medium saucepan and sauté the sweet potato “noodles” for 5 minutes, until softened. Add the sauce to the saucepan and cook for 2 to 3 minutes, until heated through. Garnish with the walnuts and parsley, and serve. (Alternatively, heat the sauce in a separate saucepan and ladle it over a plate of noodles.)
Recipe credit: Race Point Publishing, an imprint of The Quarto Group
What are you grateful for today? We’re grateful for being able to share this recipe! —Jenn