Madhumita was born in Belo Horizonte. She has been a margii for 22 years and was a LFT for 5 years. Since then, she has never ceased to work for Baba’s mission. She gave yoga classes with the Acarya Maheshvarananda Avadhuta at the Carandiru prison in São Paulo, SP, for two years. Later, she lived in Croatia, where she also taught yoga, and in Brasília, where she lived with Avadhutika Ananda Advaeta Acarya. She then moved to Madeira Island, Portugal, where she organized retreats, lectures, yoga classes and workshops. “It was a married LFT life,” she said.
Today, unmarried and still in Madeira, she gives yoga classes in which she teaches the practices of Shrii Shrii Anandamurti. In her classes, she prioritizes the internal connection with Baba. For this reason she prefers not put to out his picture. “To not stimulate external attachment,” she says. When she teaches baba nam kevalam, she advises that the connection should be made to the generator of everything, since Baba literally means “father” or “progenitor.”
Already working in the culinary field, our pracaraka chef learned almost everything she knows in the kitchens of the dadas and didis, while she was LFT. She currently hosts many sattvic vegetarian cooking workshops. The following is a quick and practical recipe.
MADHUMITA VEGAN MEATBALLS
INGREDIENTS
• 100 g oats
• 100 g whole wheat flour
• 50 g textured soy protein
• 50 g breadcrumbs
• 1 large grated carrot
• 1 small zucchini grated
• 1 small grated beet
• 2 teaspoons black pepper
• 1 teaspoon assafetida (hing)
• 1 teaspoon black mustard seeds
• 2 tablespoons grated nutmeg
• Salt to taste
• Chopped parsley
• Oregano
• 2 tablespoons olive oil or sunflower oil
• 1 cup warm water
PREPARATION
Soak the oats and soy protein in warm water and leave it in a bowl with the grated beets for about 10 min. Season with salt to taste and add black pepper and nutmeg. Then add the carrot and grated zucchini, chopped parsley, oregano and olive oil. Mix all the ingredients well and, finally, mold into small meatballs.
In the oven:
Arrange the meatballs in a pan and bake for about 30 minutes at 200ºC.
Cooked:
Put the meatballs in a saucepan with boiling water for about 10 mins (do not let them go too long as they may get hard).
Fry:
In hot oil, fry the meatballs until they get brown.
Prepare a simple tomato sauce, fry the mustard seeds and add some fresh basil leaves.
Put the meatballs in a bowl, and cover with the tomato sauce. Garnish with basil leaves.
* Wheat flour can be replaced with other flour; for example: oat, chickpea or rice.
** Soy protein can be replaced with the same amount of wheat flour in.
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Editorial Staff
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