The diet at the Yoga Festival was given by Yogi Bhajan, based his own recipes.

The purpose of the yoga festival diet is to help you to cleanse, to alkalise, and to process the energy of the White Tantric Yoga.

Eating a simple diet (or mono-diet) is balancing for both the body and the mind.

The diet served at the Festival is completely vegetarian, and as much as possible, made from organic produce. We offer gluten-free and non-spicy options, as well as dairy free options, and a separate menu for kids (LINK to Children and Teen Food – under Youth Camps). For those with allergies/food intolerances, please see the recipes below (LINK) for the full list of ingredients of each meal.

What’s served

Breakfast is spicy potato soup, bananas and oranges. The potato soup in the morning is cleansing through its spices and through the celery. You may want to keep the fruit and eat it later during the day as a light snack to keep your energy up.

After the morning workshops, watermelon is served in front of the Big Top. This will help to keep you hydrated and give you a boost for the All Camp workshop.

Dinner (served in the late afternoon) is mung beans and rice (the classic yogic food, also called “kitcheree”, which is an excellent protein and easy to digest), with a spicy hot-sauce (for internal cleansing), carrots and beets (for minerals and to support the liver in its cleansing process) and salad (for vitamins and enzymes).

Yogi Tea and Golden milk are served in the evenings (with cow milk and non-dairy options, also with sugar and no sugar options). The key healing ingredient in Golden Milk is turmeric, a known anti-inflammatory and therefore healing for the joints (which can help a lot with sitting to meditate!).

During White Tantric Yoga we have an extra meal at lunch of “Tantric Burgers”, a bun with a veggie burger and lettuce. This is based on Yogi Bhajan’s instruction that the participants need more carbohydrates during the three days of White Tantric. Note: there is a Gluten free option for Tantric burgers.

Children do not have the same need for cleansing as adults, so we have a separate kitchen that makes healthy and child-friendly food. Additional snacks are served through the day in Children’s camp, and for breakfast and dinner the first few lines of the langar field (closest to the road/furthest from the lake) will serve children’s meals. For more information on children’s food, click here.


For those with allergies and intolerances, please note:

  • we do our best to serve everybody, but please remember the kitchen needs to provide food for more than 3000 people and is not able to meet individual dietary requests
  • for hygienic and safety reasons only the kitchen crew can enter in the kitchen area, so you cannot prepare food for yourself there
  • the use of gas burners/ camp stoves is strictly prohibited on the camping site
  • we don’t use gluten based ingredients (e.g., in the mung beans and rice or the gluten free Tantric Burgers), but we cannot exclude cross contamination. Please consider this if you need to be an a very strict gluten free diet.
  • If you cannot eat spicy food, consider waiting at the children’s langar lines – they can serve you from the non-spicy children’s mung beans and rice once the children have been served.
  • For those with intolerances/ allergies than make you unable to eat mung beans and rice, the kitchen will make available plain rice to go with your vegetables. This is available at the door to the kitchen (it is not served on the langar field).
When you eat food it is Guru’s bhoj; you are eating the light from the darkness and it is God’s own-self. Yogi Bhajan


  • Yoga Festival Soup
    • Potatoes 6 cups
    • Onions 1 cup
    • Celery 1 cup
    • Garlic 5 cloves, minced
    • Turmeric 1 tsp
    • Cumin powder 1 tsp
    • Coriander 1 tsp
    • Cardamon ¼ tsp
    • Black pepper, cayenne, salt/ tamari to taste.

    Boil vegetables in water. Add spices and garlic. Boil until potatoes start to dissolve and become part of the broth. Add black pepper, cayenne and salt/ tamari to taste. Add a little oil to help the digestion.

  • Hot Sauce
    • Onions, large 3, chopped
    • Red chilies ¼ cup, dry and crushed/ 10 whole (small) and dry
    • Tamarind 8 oz., concentrate
    • Hot water 16 oz.
    • Sesame oil 1 ½ cup
    • Turmeric 1 Tbsp.
    • Apple Cider Vinegar 2 cups

    Put onions in a large bowl. Sprinkle with crushed chilies. Melt tamarind concentrate in hot water. Add oil and diluted tamarind to onions. Sprinkle with turmeric. Add whole chilies and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavour. Store in refrigerator. It will keep a long time, and get better and better. Yields 2 quarts.

    Source: Foods for Health & Healing. Yogi Bhajan

  • Kitcheree
    • Mung beans 1 cup
    • Rice 1 cup
    • Water 9 cups
    • Celery 2 cups
    • Carrots 2 cups
    • Beets 2 cups
    • Onions 2, chopped
    • Ginger 1/3 cup minced
    • Garlic 8-10 cloves, minced
    • Turmeric 1 tsp
    • Garam Masala 1 tsp
    • Black pepper ½ tsp
    • Crushed red chilies 1 tsp
    • Sweet Basil 1 Tbsp.
    • Bay leaves 2
    • Cardamom pods 5, take only the seeds
    • Salt/ Tamari to taste

    Soak mung beans overnight. Rinse beans and rice. Bring water to a boil, add rice and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans (or serve carrots and beets separate). Heat up some oil in a large frying pan. Add onions, garlic and ginger and sauté over a medium-high flame until soft. Add spices (not salt/ tamari or herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir the dish often to prevent scorching. Add herbs. Continue to cook until completely well done over a medium-low flame, stirring often. The consistency should be rich, thick and stew-like, with ingredients barely discernible. You can vary the vegetables you add (kale, peas, sweet potatoes … according to what you have on hand).

    Serves 4-6

    Source: Foods for Health & Healing. Yogi Bhajan

  • Golden Milk
    • Turmeric 1/8 tsp
    • Water ¼ cup
    • Milk (cow or milk alternative) 8 oz.
    • Oil (almond or sunflower) 2 Tbsp
    • Sugar/ honey to taste

    Boil Turmeric in water until it forms a thick paste. Meanwhile, bring milk to a boil with oil. As soon as it boils, remove from heat, add turmeric paste and sweeten to taste. You can store turmeric paste up to 40 days in the refrigerator, so prepare more, if you like

  • Tantric Burgers

    Burger patty contains: millet, potato, garlic, ginger, salt, onion, rapeseed oil

    Sauce: rapeseed oil, soymilk, salt, sugar, cider vinaigre, chives, basil, tomato puree

    Served with: fresh tomato, cucumber, onion

    On a wheat bun (or rice cakes for gluten free option).