The Yoga Kitchen: Over 100 Vegetarian Recipes to Energise the Body, Balance the Mind & Make for a Happier You

With a degree in naturopathy and a belief that good health follows being “connected to the vibrational energies of the universe and nature around us,” Parsons left her native Australia for stints as a chef in Europe and eventually arrived in London, from where she leads travel retreats with her cookery as part of the therapeutic program. Chapters are “chakra-based”: recipes in each are designed to support the relevant chakra. “Ground,” for instance, specifies “earthy foods and plant-based proteins,” but then its nuts and seeds appear in every other chapter as well, making a distinction difficult to see. Notably, all recipes are not only vegetarian but also free of gluten and refined sugar, and many are vegan. Complexity ranges from a straightforward hummus using canned chickpeas to “sourdough bread” made with a buckwheat and brown rice starter plus 13 additional components, including ground psyllium seeds. A “Holistic Dispensary” at the end and “Cooking Notes” at the beginning both describe common cold-pressed coconut oil and extra-virgin olive oil, when a few words on more unusual ingredients would have been enlightening. (Jan.)