Yoga Camp Sonoma 2016 Oct. 7, 8, 9

Yoga Camp Sonoma 2016

Oct. 7, 8, 9
Excited to officially open up our sacred space together with the following welcome video and excerpt videos from Food is Medicine...Eating is Ritual Workshops for Yoga Camp Sonoma 2016. 

Welcome! 

https://youtu.be/GP9SHX9FJjU

Food is Medicine...Eating is Ritual Workshop Excert:

https://youtu.be/dMZdnToaBgE

Food is Medicine...Eating is Ritual Workshop Excerpt:

https://youtu.be/oLKYE4Muiok

RECIPES FOR YOGA CAMP!

Vegetable Curry (serves 2-4)

1. 2 Tbs. coconut oil
2. 1 large yellow onion, finely diced
3. 4 medium cloves garlic, minced
4. One 2-inch piece fresh ginger, peeled and finely sliced/grated (1 Tbs.)
5. 1 Tbs. ground coriander
6. 1-1/2 tsp. ground cumin
7. 3/4 tsp. ground turmeric
8. 1/2 tsp. cayenne (optional @ end)
9. 1 tomato 
10. 2 cups vegetable broth or just water
11. 1 cup coconut milk
12. One 3-inch cinnamon stick
13. Fine sea salt and freshly ground black pepper
14. 1 lb. sweet potatoes/yams, peeled and cut into 1-inch cubes (about 3 cups)
15. 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
16. 1 cup chickpeas
17. 2 Tbs. fresh lime juice
18. 2 Tbs. chopped fresh cilantro

In a 5- to 6-quart heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the black mustard seed, coriander, cumin, turmeric, stir for 30 seconds to toast the spices.  Add the broth, coconut milk, cinnamon stick, 1 tsp. salt and bring to a boil w/ carrots & yams. Reduce the heat to medium low or low and simmer for 15 minutes.  Blend (blender or vitamix) 3/4 of the yams and carrots for a thickening, flavorful curry sauce then ddd garbanzo beans & vegetables of your liking (typical veggies for curry: cauliflower, zucchini, green beans).  Let set overnight if possible so flavors can really marinate.  Have the Indian Red Lentil Dahl in a separate bowl or over the entire meal. Heat and serve over cauliflower rice w/ squeeze of lime, hemp seeds, currents, cucumber yogurt/raita, and cilantro!  Enjoy the yummy nourishing flavors of natures plant medicine...Food is Medicine...Eating is Ritual!

Red Lentil Dahl (6 servings)

INGREDIENTS

• 2 ½ cups red or pink lentils
• 5-6 cups of water (a large pot half full)
• 2 tablespoons curry paste
• 1 cup coconut milk
• ½ teaspoons sea salt
• 1 teaspoon fennel seed
• 1/2 teaspoon coriander seed
• 2 teaspoons yellow curry or garam masala powder
• ½ teaspoon turmeric
• pinch of cinnamon or 3-4 dried cloves

INSTRUCTIONS

1. Bring the water to a boil in a large pot.
2. Add lentils and cook uncovered for 10 minutes, stirring every few minutes to prevent burning on the bottom. Remove from heat.
3. Stir in remaining ingredients until completely incorporated. Let simmer for 30 minutes.

Cauliflower Rice (4-6 servings)

Ingredients

*Large Cauilflower 

*1 tablespoon Coconut Oil

*Raw Sprouted Pumpkin Seeds or cashews, pistachos, almond slivers

*2-3 pinches of sea salt

*4-6 cardamon pods

Instructions

1. Chop or grate cauliflower into rice size consistency
2. In deep pan on medium heat, melt coconut oil then add cauliflower, nuts, cardomon pods
3. Stir for 8-10 minutes 
4. Take off stove and stir in sea salt