Hello. It’s been a while. My hollow legs have been busy. Somewhat. Mostly going between the fridge-stove-counter. But also scrambling up mountains, squatting to look at worms committing suicide on sidewalks, crossing in various patterns while sitting on coffee shop chairs. The brain sitting somewhere above the hollow legs has been busy too, reading cookbooks, imagining …
Tag Archives: Ayurveda
pumpkin ginger cranberry snack bars.
These were the second type of bars that I made for my yoga/Ayurveda workshop! Woo! I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger. These are based off of the …
winter sun granola bars.
Virginia Woolf famously said, “One cannot think well, love well, sleep well, if one has not dined well” – so I felt it was very important to make some delicious granola bars for the students that came to my yoga/Ayurveda workshop this wintry weekend. We started with a gentle yoga class, took a break for snacks and tea, …
retreat-worthy: chickpea potato salad
The winter is a time for heartier fare, but I also like to make these sorts of cooked salads – they are satisfying and nourishing, but digest easily. This is a good example of something that I like to make – it’s also what I served to the students at a silent meditation a few weeks ago. …
retreat-worthy: beet and black rice salad.
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 …
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retreat-worthy: shiitake mushroom and veggie soup
Another soup, just in time for the cold weather! This recipe is derived from the version in Amrita Sondhi’s The Modern Ayurvedic Cookbook. My mom used to cook with dried shiitake mushrooms all the time, and I hadn’t until now – turns out it’s really simple! You just let them soak in room temperature water for at …
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retreat-worthy food: moroccan-inspired couscous
Next up: Moroccan-inspired couscous, or to be more exact, Ottolenghi-inspired couscous. Besides having written several truly gorgeous and inspiring cookbooks, Yotam Ottolenghi runs several restaurants in London, UK, that venerate vegetables and tastes that reflect his Middle Eastern upbringing. This recipe is based off of the “Ultimate Winter Couscous” in his book, Plenty. It was part of …
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retreat-worthy food: granola
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 …