“Let Food be Thy Medicine, and Let Thy Medicine be Food”

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This weekend at Avalon Springs in Middletown brought about an unforgettable experience of yoga, laughter, and plenty of heart opening.  Jasmine Tarkeshi, co-creator of Laughing Lotus in SF and NYC, led the group in four playful yet dedicated yoga sessions ending class with chanting by Astrud Castillo on the harmonium.  A joyous kirtan even resulted in Saturday night’s Bhakti boogie down with spontaneous dancing and music making!  Loving meals were created by the multi-talented chef Peter Cadney.  The most sought after recipe from the weekend is his gluten/dairy free, vegan, raw (basically, totally yogi friendly) thai samosas.

Food was only one component of a nourishing weekend of hot springs, yoga, good company, and nature.  We wanted to share some of the weekend with you compliments of Chef Peter’s Raw Thai Samosa recipe.  Be sure to check out Solyoga and Yogascapes for more events like this.

Raw Thai Samosas

2 1/2 cups shredded cabbage

1 cup shredded carrots

1/2 cup bell pepper, very thinly sliced (about 1 small pepper)

3 tblsp chopped cilantro

2 scallions, thinly sliced

1/4 cup cold-pressed sesame oil

1/4 cup coconut aminos, Nama shoyu or tamari

1 1/2 tblsp raw honey, or agave

2 cloves garlic, minced

1 1/2 tsp grated ginger

1/4 tsp crushed chili pepper

small bowl of water

1.  Cut nori sheets into thirds.  Set aside.

 

 

 

 

 

 

 

 

 

 

2.  Combine cabbage, carrots, bell pepper, cilantro, scallions in medium sized bowl.  Toss until ingredients are fully mixed.

3.  Using a blender or whisk, combine the sesame oil, coconut aminos, honey, garlic, ginger and crushed chili pepper.  Blend to a dressing consistency.  Add to cabbage mixture and toss.  Be sure to coat entire mixture.  Let sit for 10 minutes.

 

 

 

 

 

 

 

 

4.  Take small bowl of water and nori sheet, dip two fingers in water and run over nori until soft.  Do not drench the nori sheet.  It should be moist enough to where the edges begin to curl.

 

 

 

 

 

 

 

 

 

 

5.  Place 2 tbslp of cabbage mixture at the bottom end of the nori sheet.  Fold one corner on a diagonal, making sure the cabbage mixture does not leak out.  Then fold triangle in half, then diagonally.  Continue this process until the last piece of nori can be pasted to the samosa.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6.  Enjoy with peanut satay sauce!

Satay Sauce (Peanut):

3/4 cup toasted sesame oil

1 1/4 cup smooth peanut butter, organic

5 tbsp lemon juice, freshly squeezed (2-3 lemons)

5 tbsp agave nectar

1-3 tbsp chipotle peppers, diced (depending on spice preference, adjust accordingly)

1/4 cup water, filtered

Combine all ingredients in blender, blend until smooth.  Add more or less water for desired consistency.

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