adventures in trying to get full.
The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical. With this intention in mind, I like to …
Continue reading “retreat-worthy: beet and black rice salad.”
Homemade chocolate sourdough, studded with chocolate chips, smeared with butter. Breakfast of champions.
I just finished cooking for 21 students at a weekend meditation silent retreat that was led by my yoga teacher, Jonathan Austman! It was a great honour to nourish people as they dedicated themselves to their practice. All the food was vegetarian (actually it was mostly vegan), and made according to Ayurvedic principles. Some students may …
It would appear that I like to variate on a theme. After all the jollies I got from making raw veggie seaweed wraps, I decided to try another version, but this time make it a little heartier. I give you peanut butter chicken spinach seaweed wraps. Yeah. Yeah! The rice is instant brown rice (sacrilege!) …
Hot summer days (and even the not so hot ones) beg for light, easy to digest meals: a sense of freshness and clarity is what I seek when I push myself away from the table. So when I remembered the idea of using seaweed as a wrap, I set to work: to start, I began sprouting some …
In another life, I spent a summer waitressing at a crepe restaurant in cottage country. This was a year or so after a crepe restaurant would open up on a very busy intersection in the city I grew up in, and a few years before I would move to a city where yet another crepe …
Spring is a tough time of year to dress for; I see people still wearing their winter parkas, while others are tottling around in t-shirts, baring their tender winter skin to the sun. Similarly, it is hard to decide on what to eat: I’ve had my fill of slow-cooked stews and soups, but nibbling down some …
Sweet potato and quinoa veggie burgers. Meatless, high in fibre, and gluten-free! Could you get any more righteous??? Don’t worry, I smeared Kraft mayonnaise and store-bought relish on top – keepin’ it real, yo. But then I garnished it with homegrown alfalfa sprouts. Also keepin’ it real…?! This recipe was based off of one by …
Diced poached chicken tossed with mayo, relish, and celery. Eaten on top of Swedish rye crackers with more homegrown alfalfa sprouts. Another simple and delicious meal down the pie hole.
Okey, I know it doesn’t look like much (this was a very quick photo because I was hungry and wanted to eat!) – but this was a pretty delicious dinner. First, I poached a couple boneless, skinless chicken breasts in a broth made with one lemongrass stalk, a toss of green cardamom pods, a few …