Ekadashi falls on the 11th day after the full moon and the 11th day after the new moon. It is a tradition in Hinduism to fast on this day since it is considered an auspicious day.

Devotees fast by eating only Farari (fasting) foods such as potato, sweet potato, milk, yogurt, fruit, nuts, sabudana (tapioca), and some vegetables (cabbage, lettuce, tomatoes, cucumber, and cauliflower). The only grains permitted are millet (moriya) and amaranth.
Sticking to a bi-monthly fast can be challenging, especially while juggling a college schedule. Between shared living spaces like dorms or apartments, classes, and extracurriculars, observing Ekadashi can sometimes feel overwhelming.

Here are some simple and delicious ideas for meals and snacks on Ekadashi:

Air fryer french fries

Ingredients:

1. 1-2 potatoes
2. 2 tbsp peanut oil (or any oil of your choice besides corn and soybean oil)
3. 1 tbsp salt
4. 1 tbsp black pepper
5. 2 tsp chilli pepper

Steps: Wash and scrub 1-2 potatoes. If preferred, peel the potatoes. Slice them into long and skinny fries. Quickly rinse the sliced potatoes under cold water to help make them extra crispy by washing off the starch. Pat them dry with a paper towel. Add the fries into a bowl and drizzle with 1-2 tbsp of peanut oil. Toss the fries to spread the oil around. Season to taste with salt, black pepper, and chili powder. Toss again until the fries are coated in the oil and spices. Spread the fries onto the air fryer basket in a single layer (do not stack), then cook in the basket-style air fryer at 380° F or 360° F in a toaster oven-style air fryer for 10 minutes. Toss the fries and cook for another 6 minutes. They are done when the fries are crispy and golden. This savory snack is an all-time Ekadashi classic that can be made in less than 25 minutes. 

Pro tip: Substitute regular potatoes with sweet potatoes for a healthier alternative

Potato chip nachos

Ingredients:

1. 1-2 bags of potato chips
2. ½  cup cheese
3. 1 fresh jalapeño sliced
4. ¼ cup lettuce
5. ½  tomato diced

Heads up: Be sure to use potato chips that do not have corn oil and soybean oil in the ingredients. There are chips made in olive oil that work fine for Ekadashi.

Steps: Spread the chips out on a microwave-safe plate. Sprinkle cheese on top. Add fresh-sliced jalapeños. Microwave until the cheese melts. Add shredded lettuce and tomatoes as desired. These spicy and cheesy nachos can fill you up after a long day of classes. 

Fox nut/lotus seed (phool makhana) trail mix

Ingredients:

1. 2-3 cups makhanas (fox nuts)
2. ¼ cup of each:  cashews, almonds, peanuts, pistachios, raisins, cranberries (feel free to adjust these proportions and ingredients to taste)
3. 1 tbsp sugar and 1 tbsp salt

Steps: In a heavy-bottomed pan, dry roast makhanas (fox nuts). Check by crushing Makhana between the index finger and thumb. It should be crisp. Once done, take it out in a dry bowl and keep it aside. Add makhana, cashews,  almonds, peanuts, pistachios, raisins, and cranberries, and mix in salt and sugar. Mix well till the spices coat the nuts and seeds. Take out in a bowl or plate and store in an airtight container once completely cooled down. This makes for a great snack to keep handy for busy days on campus.

Yogurt bowls

Ingredients: 

1. 1 ½ cups of non-fat Greek yogurt
2. ¼ cup of berries of choice (blueberries, raspberries, etc.) or ¼ cup of dry fruit of choice (dates, figs, raisins, dried cranberries, etc.)
3. 1-2 tbsp of shredded coconut (check ingredients for no additives like corn oil)

Steps: In a bowl, scoop in non-fat Greek yogurt, mix in berries or dry fruit,  sprinkle in some shredded coconut, and drizzle the honey on top. This is a sweet and protein-packed bowl that works great for a quick and on-the-go breakfast.

Boba (sabudana) milkshakes

Ingredients: 

1.  2 tsp sabudhana (tapioca)
2. ½ cup of mango
3. ½ cup of milk (try to avoid oat milk or other milk alternatives that are based on grains that aren’t eaten on Ekadashi)
4. 2 tbsp of honey

Prep: Clean and wash a handful of sabudhana 3-5 times thoroughly. Cook them in 3 cups of boiling water for 3-5 minutes after washing them. Move them over to a colander and immerse them in ice-cold water immediately so they don’t stick together into a big chunk. 

Steps: In a blender, pour ½ cup of mango, ½ cup of milk, and honey to taste, and churn them into a smooth paste. Prepare the bottom layer with 2 teaspoons of cooked tapioca in a tall glass and mix in the milk blend. Check the sweetness. If needed, add more honey. Serve it chilled with ice and garnish with mango cubes or a slice of strawberry.

When trying out these delicious recipes, we should remember the deeper meaning behind the fast. We partake in the Ekadashi fasts to purify our mind and body so we can better connect to Bhagwan. Swaminarayan Bhagwan explains, in Vachanamrut Gadhada Pratham 38, that a true Ekadashi fast is when one withdraws the ten indriyas and the eleventh, the mind, from their worldly activities and focuses them on God and devotional activities. By preparing these simple meals, we take a meaningful step toward that ideal—turning even our busiest days into spiritually fulfilling ones.