Children's Kundalini Yoga Class at the Seeschau Yoga Center in Switzerland

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Juice Fasts

Should one ever go on a juice fast? Yes, but only with extreme caution and wisdom. Juice fasting is good, but it does not take care of the intestinal track. Toxins are released very rapidly, but there is nothing in the juice to form a stool, so the toxins may not be properly eliminated, causing severe problems. The rapid release of toxins in itself may be too strong for some people, causing extreme fatigue, weakness and malaise.

On the positive side, fasting on juices increases the cleansing capacity of the lungs, liver, kidneys, bowels and skin. It rejuvenates the mental, glandular, hormonal and nervous systems. It can also help to expel decaying cells and stimulate the growth of new ones. Drinking raw vegetable juices is the easiest way to ingest high percentages of the vitamins and minerals contained in these foods.

The best juices for fasting are alkaline juices. Those often recommended include carrot, beet and carrot, celery or a combination of the three. Beet juice is very powerful and should not be taken alone. Cabbage, parsley and cucumber juices are also used therapeutically. The nutrients in fresh vegetable juices are assimilated in a matter of minutes, but in order to be used properly digested they must be “chewed,” thoroughly mixed with saliva, before swallowing.

From The Aquarian Teacher Level One Textbook by Yogi Bhajan
© The Teachings of Yogi Bhajan

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Saag Paneer

5 bunches Mustard Greens

2 large Onions, finely chopped

2 tsp. Turmeric

2 Tbsp. Cumin

2 Tbsp. Coriander

1 tsp. Salt

1/2 tsp. crushed Red Chilies

5 ripe Tomatoes, peeled

1/2 Cup Ghee

1/4 tsp. Black Pepper

At least 3-4 hours in advance, make paneer. Wrap paneer in cheesecloth and hang over sink to drain until all the liquid has come out. Rinse mustard greens thoroughly, then coarsely chop. Set to boil for at least 2 hours. Check the water periodically to avoid scorching. Place in blender and blend until smooth. Then pour into a large saucepan and continue to cook over a medium flame.

While the mustard greens are boiling, remove paneer from cheesecloth and set on a board. Knead it as you would bread until it is smooth and soft. Roll it out with a rolling pin to a thickness of 1 inch. Then use your hands to shape the paneer into a 1-inch thick rectangle. Cut paneer into 1-inch cubes. Heat ghee or oil in a fry pan and deep fry paneer until golden brown.

Set aside. Sauté onions in ghee or oil over a medium-high heat until brown. Add spices and sauté a few minutes longer. Then add tomatoes and crushed chilies and cook until saucy. Add to cooked greens with 1/4 cup ghee and cook until the extra water has cooked out and the saag is thick. Add in paneer. Salt to taste. Serves 4-6.

From Food for Health and Healing based on the teachings of Yogi Bhajan
© The Teachings of Yogi Bhajan

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