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 …
Tag Archives: gluten free
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 …
Continue reading “retreat-worthy: beet and black rice salad.”
lentil loaf.
The Internet is rife with hyperbole, but the other day I finally, finally, made a lentil loaf. Seriously. I have a page ripped out from a magazine with a recipe for a Curried-Lentil Quinoa Loaf stuck in my food journal (because I’m cool like that), and the footer on the page says, “October 2010.” Four years. …
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 …
sweet potato and quinoa veggie burgers.
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 …
a quick salad for dinner.
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 …
polenta: baby food for grown-ups.
I have had a large jar of cornmeal sitting in the pantry for over a year. It makes periodical appearances, usually when I am making pizza and I need to dust the baking sheet with it. Sometimes I think I will make corn bread, but it never seems to happen, because corn bread without bits …
nom.
A quick weekday lunch: basmati rice and quinoa, with chard and parsley, that is quickly broiled under a blanket of cheddar.