Author Archive

Buddha Bowl

Posted on: April 5th, 2019 by Savini

Fill up your belly with our tasty Buddha Bowl.

A delicious selection of vegetables, seeds, tofu and rice makes sure to cover all components of a healthy vegetarian meal. Served buffet-style it is an invitation to everyone to pick and mix according to individual taste. Yet, our beautifully-drawn manual guides you through the different steps. You are welcome to download it for your next party when you invite guests home to enjoy a Buddha Bowl with you.

Ingredients and preparation see below the picture.

Buddha Bowl2 copy

How to make your Buddha Bowl (click to download)

 

Ingredients (serves 1 person) and instructions:

 

5 gr radish – cut in thin slices

10 gr pickled ginger*

40 gr pickled cucumber*

40 gr kimchi* (see also our blog post on how to prepare home-made kimchi)

3 gr toasted sesame seeds

5 gr alfalfa sprouts

1 gr chives – finely chopped

25 gr nori sheets – cut in small pieces

Teryaki sauce

100 gr marinated tofu – marinate in soya sauce and sesame oil and then bake on 200 degrees in the oven for about 20 minutes.

100 gr squash – cut in thin slices and marinate in lemon juice, olive oil and salt.

60 gr broccoli – cut in long bouquets (using the stem) and fry gently and season with salt.

50 gr mushrooms – fry and season with salt.

90 gr carrots – cut in thin stripes and add sesame oil, salt and chili flakes.

85 gr sushi rice – cook with a little salt, follow directions on package.

 

Arrange nicely on a buffet counter. Bon Appetit!

 

* You can buy ready made pickled ginger, pickled cucumber and kimchi or, alternatively, make them yourself at home.

 

With love from Satori kitchen!

 

Recipe by Dhipani

Photo by Ram

Drawing by Kalan

 

 

 

Comments

comments

 

 

Summer Retreat with Vasant Swaha

Posted on: April 20th, 2013 by Savini

Read more about the retreat here.

Mindfulness instruktørkurs

Posted on: March 12th, 2013 by Savini

Dharma Mountain Meditation & Freedom Resort tilbyr nå instruktørkurs i Mindfulness. Kurset baseres på innholdet og temaene i “8-ukers programmet” i MBSR (mindfulness-basert stressreduksjon) utviklet av professor Jon Kabat Zinn ved Center for Mindfulness, Medical School Massachusetts, USA.

Kurset passer spesielt for deg som har et arbeid der du er i samspill med andre mennesker som feks: innenfor helsevesenet, som lærer, i barnevernet, i psykiatrien, rusmiddelomsorgen, fengselsvesenet, med somatikk/smertebehandling, personlig ledelses- funksjon, eldreomsorg, barnehager.

Kurset vil gi deg mer kunnskap og praktisk erfaring i bruken av mindfulness, og lære deg å instruere mindfulness videre til andre. Du får kunnskap om bakgrunnen for øvelsene som bidrar til at du kan følge opp deltagernes og gruppens erfaringer på en tydeligere måte. Du kan anvende instruktørkurset som del av gruppebehandling, i individuelle samtaler, til å lede grupper i mindfulness og som et verktøy til økt selvkunnskap og egenverd.

Kurset er godkjent som 30 timers vedlikeholdsaktivitet av Norsk Psykologforening.

Kursets innhold:

  • fordypning i grunnleggende begreper, metode og holdning, bl.a. Jon Kabat Zinns syv grunnholdninger
  • bevisstgjøring av egne tanker, følelser, fysiske fornemmelser, vaner, mønstre
  • trening i å undervise og presentere grunnleggende øvelser
  • stressfysiologi
  • å lytte med nærvær og lydhørhet
  • Metta – Loving kindness-begrepet
  • innblikk i hvordan mindfulness kan brukes i stress-,
  • smerte- og angstproblematikk
  • å integrere de sentrale begrepene og holdningene innen
  • for mindfulness i arbeid og hverdag
  • mindfulness som egenomsorg
  • en dags retreat med stille og aktive meditasjoner

Tyngden i kurset bygger på deltagernes egen villighet til å trene.

Mellom undervisningshelgene får man treningsoppgaver basert på egne opplevelser, som tas opp i gruppen parvis eller gruppevis for refleksjon. Du anbefales å ha en dagbok for å skrive ned egne refleksjoner.

I perioder er vi i stillhet for økt fordypning og for å integrere erfaringer.

Det er en fordel om du på forhånd har deltatt på noen av Katarinas grunnkurs i mindfulness eller har tilsvarende erfaring med mindfulness, for eksempel tatt 8-ukers programmet.

Instruktørkurset går over tre helger, og holdes på Dharma Mountain Meditation & Freedom Resort – et retreat senter som er drevet i mange år med meditasjon og mindfulness som grunnsten.

Kursdatoer:

Kurset består av 6 undervisnings- dager fordelt på 3 helger.

Alle helgene begynner på fredag kl. 1700 og avsluttes søndag kl. 14.00.

Del 1: 27. – 29. september 2013
Del 2: 01. – 03. november 2013
Del 3: 07. – 09. februar 2014

Påmelding:

Bindende påmelding til welcome@dharmamountain.com innen 10. september 2013.

Pris:

Totalt for alle tre helger:

Earlybird pris ved betaling før 10. september: NOK 14.500,-
(herav er NOK 7.800,- kursavgift, NOK 6.700,- er kost og losji)

Ved betaling etter earlybird-dato er prisen NOK 15.200,-

Kurslitteratur (inngår ikke i prisen, hver deltager kjøper selv):
”Vart du än går är du där” (”Wherever You Go, There You Are”) av Jon Kabat Zinn.

Mindfulness grunnkurs (mai)

Posted on: January 29th, 2013 by Savini

Kurset er laget for personer som ønsker å få erfaring og kunnskap om mindfulness, om å gå dypere i seg selv, stoppe opp og være mer tilstede i hverdagen, både privat og på jobb.

Det tilrettelegges for fagfolk innen helsevesenet, skole og omsorg/sosiale tjenester, kirken og personalmedarbeidere, men er også åpent for andre interesserte.

Formål

Mindfulness er en kraftfull tilnærming til å møte hverdagens utfordringer, som ofte er belastet med stress og tidvis også angst. Økt tilstedeværelse og bevissthet åpner opp for mer glede, frihet, klarhet, kjærlighet og indre fred.

Vi har laget et 4 dagers kurs for deg som ønsker tilgang til mindfulness som et verktøy i ditt arbeide, og for å utvikle deg selv. Mindfulness gjør deg mer bevisst på deg selv og kroppens signaler. Det bidrar til å hindre ”compassion fatigue”, dvs. utbrenthet for de som arbeider med andre mennesker.

Mindfulness kan integreres i arbeidet uansett hvilken terapeutisk bakgrunn du har, først og fremst gjennom din egen indre holdning for din tilstedeværelse og plass – i møte med andre.

I kurset vil vi benytte den vakre naturen og dens stemninger som støtte for tilstedeværelse og indre fred.

Kursets opplegg

Opplegget er basert på MBSR (Mindfulness-Based Stress Reduction) utviklet av professor emeritus Jon Kabat Zinn, og er godkjent som 30 timers vedlikeholdsaktivitet av norsk psykologforening. Med teori og praktiske øvelser vil vi bli kjent med samspillet mellom kropp, hjerte og intellekt. Kurset holdes i en ånd av lekenhet, varme og vennlighet. Kursbevis utdeles ved fullført kurs.

Mindfulness tilbyr:

  • mulighet til å møte og takle stress, sorg, angst og smerte hos deg selv og andre
  • tilstedeværelse og reaksjonsevne i samtale
  • klar kommunikasjon
  • håndtere relasjoner privat og på jobb
  • økt evne til å håndtere endringer og utfordringer
  • bevare energien i møtet med andre
  • økt bevissthet om egne vaner og mønster
  • større glede og energi
  • dypere selvinnsikt

Når?

Kurset starter lørdag 11. mai kl. 17:00 og avsluttes etter lunsj tirsdag 14. mai ca. kl. 14:00.

Pris

Kr 5600,-. inklusiv overnatting og måltider.

Depositum kr 1200,- og påmelding innen 27. april.

Last ned pdf brosjyre hert: Mindfulness flyer mai web 2013

 

 

Utrolig bra ledelse av Katarina – nydelige omgivelser og mennesker, for ikke å snakke om maten!
Oppdagelser fra kurset i august har blitt integrert i meg som en økt tilstedeværelse i hverdagen. Anbefales!

Laila Vågenes, LCI/QA Coordinator

 

Kurset i mindfulness har hjulpet meg til å forholde meg til meg selv på en bedre og mer avslappet måte i jobb og hverdagsliv. Stikkord som vennlighet, åpenhet, aksept og ”beginner´s mind” har vært å ha med seg videre. Jeg opplever metodene til å være veldig enkle, men også veldig virkningsfulle. Takk til vertskapet for god mat og ei god ramme. Naturen rundt Dharma Mountain må jeg også skryte av. Flotte omgivelser med skog, elv og fjell rundt.

Jon Magne Holten
Fagsjef landbruk
Oikos – Økologisk Norge

 

Jeg er netop kommet hjem fra mindfulnesskursus/-retreat på Dharma Mountains med Katarina Lundblad. Det har været et helt igennem utroligt godt kursus, jeg føler mig meget beriget.

Jeg har oplevet at Katarina i sin undervisning trækker tråde fra både spirituel praksis, forskningsbaseret viden og faglig erfaring, og at hun formår at formidle essensen af mindfulness med stort nærvær og  solid jordforbindelse.

Dybden i de erfaringer og erkendelser jeg har gjort mig, blev hjulpet på vej af de rammer kurset blev afholdt i. Dharma Mountains er et sted med en meget smuk beliggenhed og en kraftfuld energi og stemning, præget af nærvær og omsorg, både i forplejningen og indretningen.

Jeg vil gerne takke Katarina og folkene på Dharma Mountains for en stor og god oplevelse, jeg håber at jeg får anledning til at komme til Hedalen i Valdres en anden gang.

– Jeppe Budde, psykolog og MBCT-instruktør

New Year Recipes…

Posted on: January 7th, 2013 by Savini No Comments

There has been such a sweet atmosphere to cook in at Dharma Mountain the last days, with joyful people dancing and laughing in the background and lots of warm smiles during the breaks. I feel grateful that I was invited to come and cook and happy that the sweetness will go on here in the beautiful, northern winter-landscape; before long the house will be full again with open hearts, coming together and diving into silence…

The New Year tapas buffet came together in a flow with Bansi and Chaina: Fresh baked onion and nut bread, salads, tapenades, carrot and cheese muffins, salmon mousse, raw chocolate tart… Amazing how so many dishes took form in just a few hours. Of course we had prepared some things in advance, but still magical… Several people asked for recipes and we promised to share some in the blog, so here they are! Enjoy!

 

With love,

Khudai

 

121231_N_Savini_044

Spinach roulade with salmon and cream cheese:

Base:

450 g (frozen and thawed) spinach, whole leaves (not chopped!)

5 eggs

½ tsp. grated nutmeg

Zest from ½ lemon

Salt and pepper to taste

 

Filling:

200 g smoked salmon (or same amount grated carrot if you want a vegetarian version!)

150 g cream cheese (e.g. Philadelphia natural)

1 dl 38 % crème fraiche

1 tsp. Dijon mustard

Pepper

 

1. Squeeze most of the water out of the spinach and mix all the ingredients for the base.

2. Put baking paper in a tray (ca. 20 x 30 cm) and brush it with oil.

3. Pour in the spinach base and make an even layer.

4. Bake it in the oven on 180 C degrees for 10 – 15 minutes.

5. Let it cool down.

6. Chop the salmon in small pieces.

7. Mix the rest of the ingredients for the filling and turn the salmon in.

8. Spread the filling on the spinach base in an even layer.

9. Roll the roulade and let it settle in the fridge for minimum an hour, before you cut it in slices and serve. It only gets better if you make it the day before you serve it!

 

121231_N_Savini_081

Raw chocolate tart with raspberry sauce:

Base:

300 g almonds or hazelnut

1 tsp. salt

200 g dried dates or apricots

 

Filling:

4 ripe avocadoes

150 g coconut oil

200 g cacao powder

300 g agave syrup

Salt after taste

 

Raspberry-sauce:

250 g raspberries

1,5 tbsp. honey

Seeds from 1 vanilla pod

 

1. Blend the almonds into flour, as fine as you like it, with the salt.

2. Blend the dates into a paste and knead the almond flour in.

3. Put the base in an even layer into a silicone form or a spring-form that is covered with plastic foil. Choose the size of the form depending on how high you want the chocolate tart to be.

4. Blend all the ingredients for the filling well and pour it on top of the almond base.

5. Cover the form with plastic foil and put the chocolate tart in the freezer.

6. Cut it in pieces when it is still half frozen and then let the pieces thaw. Otherwise it might make a mess, because it is very soft. The tart can easily stay in the freezer for several weeks.

7. Blend all the ingredients for the raspberry sauce and serve it with the chocolate tart. Orange or kaki (sharon fruit) also goes very well on the side!

121231_N_Savini_099

 

New Year Recipes…

Posted on: January 7th, 2013 by Savini No Comments

There has been such a sweet atmosphere to cook in at Dharma Mountain the last days, with joyful people dancing and laughing in the background and lots of warm smiles during the breaks. I feel grateful that I was invited to come and cook and happy that the sweetness will go on here in the beautiful, northern winter-landscape; before long the house will be full again with open hearts, coming together and diving into silence…

The New Year tapas buffet came together in a flow with Bansi and Chaina: Fresh baked onion and nut bread, salads, tapenades, carrot and cheese muffins, salmon mousse, raw chocolate tart… Amazing how so many dishes took form in just a few hours. Of course we had prepared some things in advance, but still magical… Several people asked for recipes and we promised to share some in the blog, so here they are! Enjoy!

 

With love,

Khudai

 

121231_N_Savini_044

blablablabla

Spinach roulade with salmon and cream cheese:

Base:

450 g (frozen and thawed) spinach, whole leaves (not chopped!)

5 eggs

½ tsp. grated nutmeg

Zest from ½ lemon

Salt and pepper to taste

 

Filling:

200 g smoked salmon (or same amount grated carrot if you want a vegetarian version!)

150 g cream cheese (e.g. Philadelphia natural)

1 dl 38 % crème fraiche

1 tsp. Dijon mustard

Pepper

 

1. Squeeze most of the water out of the spinach and mix all the ingredients for the base.

2. Put baking paper in a tray (ca. 20 x 30 cm) and brush it with oil.

3. Pour in the spinach base and make an even layer.

4. Bake it in the oven on 180 C degrees for 10 – 15 minutes.

5. Let it cool down.

6. Chop the salmon in small pieces.

7. Mix the rest of the ingredients for the filling and turn the salmon in.

8. Spread the filling on the spinach base in an even layer.

9. Roll the roulade and let it settle in the fridge for minimum an hour, before you cut it in slices and serve. It only gets better if you make it the day before you serve it!

 

121231_N_Savini_081

Raw chocolate tart with raspberry sauce:

Base:

300 g almonds or hazelnut

1 tsp. salt

200 g dried dates or apricots

 

Filling:

4 ripe avocadoes

150 g coconut oil

200 g cacao powder

300 g agave syrup

Salt after taste

 

Raspberry-sauce:

250 g raspberries

1,5 tbsp. honey

Seeds from 1 vanilla pod

 

1. Blend the almonds into flour, as fine as you like it, with the salt.

2. Blend the dates into a paste and knead the almond flour in.

3. Put the base in an even layer into a silicone form or a spring-form that is covered with plastic foil. Choose the size of the form depending on how high you want the chocolate tart to be.

4. Blend all the ingredients for the filling well and pour it on top of the almond base.

5. Cover the form with plastic foil and put the chocolate tart in the freezer.

6. Cut it in pieces when it is still half frozen and then let the pieces thaw. Otherwise it might make a mess, because it is very soft. The tart can easily stay in the freezer for several weeks.

7. Blend all the ingredients for the raspberry sauce and serve it with the chocolate tart. Orange or kaki (sharon fruit) also goes very well on the side!

121231_N_Savini_099

 

Indian flavour from the mountains…

Posted on: December 31st, 2012 by Savini No Comments

While the newly arrived Biodanza group already seem to have melted into movement and togetherness, Kumud and I have enjoyed the morning in the kitchen creating a spicy pole to the icy winter outside: Palak Paneer. Even though this dish is considered as mildly flavoured if you get it in India, we decided to keep the spice intensity low. Most Scandinavian taste buds are just not so accustomed to strong seasoning and we didn’t want to dull any ones ability to enjoy the coming meals. However, if you want to make it yourself, it is for sure possible to adjust all the spices, so that it tastes just as you like it the best. This recipe is only a layout.

If you are really into making things from the bottom, Palak Paneer is very nice with a fresh homemade paneer (Indian cottage-cheese). You can easily find a good recipe on the Internet for that and it can be a lot of fun to make. It should also be possible to find paneer in some eastern food shops. If you want to make it easy, like we did, you bye cow feta cheese in cubes instead. The only thing you have to be aware of if you do that is not to add salt to the dish, until the salt from the feta has evened out with the rest of the ingredients. Otherwise you might regret. It is also possible to overcook the feta if you got a less firm version, so you need to find a balance with the cooking time and the “salt soaking time”. Turning off the heat for 15 minutes or more after you have added the feta and then heating the whole thing just before serving usually works well.

Palak Paneer is very nice to serve with basmati rice or another kind of rice.

Enjoy!

With Love, Khudai

 

Ingredients for Palak Paneer (4 persons):

Olive oil

3 cloves garlic

10 g fresh ginger

1/2 red chili pepper

Ca. 8 g ground cumin (spidskommen)

Ca. 5 g ground coriander

Ca. 5 g ground turmeric

Ca. 5 g curry

100 g finely sliced onion

800 g fresh spinach, torn or chopped frozen spinach

1 large tomato, finely chopped.

250 g sour cream

1/2 bunch fresh coriander, chopped finely

200 g cow feta cheese in cubes

Sea salt and black pepper after taste

 

1. Mix cumin, coriander, turmeric and curry.

2. Blend ginger, garlic and chilli into a paste with some olive oil.

3. Warm up olive oil in a pot and fry the spices to bring out the flavour.

4. Put in the onions and fry until they get a clear or transparent look, still crunchy.

5. Turn the ginger/garlic/chilli paste in and add spinach and tomato.

6. Let it cook for 10 – 15 minutes and add the sour cream and ½ of the fresh coriander.

7. Cook 5 more minutes and put in the feta cheese. If the feta is very salty, then turn down the heat and let the Palak Paneer stand for ca. 15 minutes, so that the salt can go into the dish. Then heat up again.

8. Taste with salt, pepper and eventually more spices.

 

Indian flavour from the mountains…

Posted on: December 31st, 2012 by Savini No Comments

While the newly arrived Biodanza group already seem to have melted into movement and togetherness, Kumud and I have enjoyed the morning in the kitchen creating a spicy pole to the icy winter outside: Palak Paneer. Even though this dish is considered as mildly flavoured if you get it in India, we decided to keep the spice intensity low. Most Scandinavian taste buds are just not so accustomed to strong seasoning and we didn’t want to dull any ones ability to enjoy the coming meals. However, if you want to make it yourself, it is for sure possible to adjust all the spices, so that it tastes just as you like it the best. This recipe is only a layout.

If you are really into making things from the bottom, Palak Paneer is very nice with a fresh homemade paneer (Indian cottage-cheese). You can easily find a good recipe on the Internet for that and it can be a lot of fun to make. It should also be possible to find paneer in some eastern food shops. If you want to make it easy, like we did, you bye cow feta cheese in cubes instead. The only thing you have to be aware of if you do that is not to add salt to the dish, until the salt from the feta has evened out with the rest of the ingredients. Otherwise you might regret. It is also possible to overcook the feta if you got a less firm version, so you need to find a balance with the cooking time and the “salt soaking time”. Turning off the heat for 15 minutes or more after you have added the feta and then heating the whole thing just before serving usually works well.

Palak Paneer is very nice to serve with basmati rice or another kind of rice.

Enjoy!

With Love, Khudai

 

Ingredients for Palak Paneer (4 persons):

Olive oil

3 cloves garlic

10 g fresh ginger

1/2 red chili pepper

Ca. 8 g ground cumin (spidskommen)

Ca. 5 g ground coriander

Ca. 5 g ground turmeric

Ca. 5 g curry

100 g finely sliced onion

800 g fresh spinach, torn or chopped frozen spinach

1 large tomato, finely chopped.

250 g sour cream

1/2 bunch fresh coriander, chopped finely

200 g cow feta cheese in cubes

Sea salt and black pepper after taste

 

1. Mix cumin, coriander, turmeric and curry.

2. Blend ginger, garlic and chilli into a paste with some olive oil.

3. Warm up olive oil in a pot and fry the spices to bring out the flavour.

4. Put in the onions and fry until they get a clear or transparent look, still crunchy.

5. Turn the ginger/garlic/chilli paste in and add spinach and tomato.

6. Let it cook for 10 – 15 minutes and add the sour cream and ½ of the fresh coriander.

7. Cook 5 more minutes and put in the feta cheese. If the feta is very salty, then turn down the heat and let the Palak Paneer stand for ca. 15 minutes, so that the salt can go into the dish. Then heat up again.

8. Taste with salt, pepper and eventually more spices.

 

Silent Retreat

Posted on: October 3rd, 2012 by Savini

Denne aktiviteten vil trolig foregå på engelsk, avhengig av deltagerne. Informasjon om retreaten finner du på den engelske versjonen av nettsiden.

Our Kitchen

Posted on: September 19th, 2011 by Savini
Our customers are praising our delicious and healthy food, the warm and joyful chefs and the playful flow that happens when people really love their work and know the art of cooking.
Even though our speciality is vegetarian food and fish dishes, we also can offer high quality traditional food dishes which also include meat, when our customers asks for that.

Groups/Meditations

Posted on: September 19th, 2011 by Savini
We can offer exclusive groups and courses in many kinds of meditation techniques, relaxation techniques, Tai Chi, Chi Flow. therapy -and personal development techniques etc.
Our team have long and wide experience from trainings, educations and work all over the world.
We can offer a series of active meditations as dynamic meditation, kundalini meditation…, and also traditional meditations as Vipassana, Zen Walk… Heart Chakra… Or just simple, guided relaxation, stretching, …
We have specialists in Tai Chi, Chi Flow, Family Constellations, Mindfulness (kan vi stå for dette?)

 

Sessions

Posted on: September 17th, 2011 by Savini

A good massage, or a session in for example reiki, can be beautiful way to land here in the timeless nature if you come from a hectic everyday life – or if you just wants to take extra good care of yourself.

Our team of body therapists are specialized in different holistic treatment-methods, and have wide experience from different body treatment and meditation.

The team integrates profesionality, presence and sensitivity.

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