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Crispy Winter Silence

20. February 2013

Ten days of silence retreat has just come to an end… And what a beautiful journey! Outside the temperatures have been moving from minus three to minus twenty-three degrees and inside the heat has been increasing during these days, softening the hearts in each one of us and creating a beautiful atmosphere of intimacy and warmth. The key-word of this retreat has been simplicity: everything has been unfolding so smoothly and, even though the cooking inside might have been strong from time to time, the practical side of the retreat has been happening effortlessly, as if we were all carried by a larger energy and each one naturally taking our part in the whole.

In the kitchen the focus has been to keep the food simple and nourishing. Every night we served miso-soup with fresh sprouts and rye-crackers on the side. The lunch was a bit richer, but still pure and appetizing. For us this retreat has given inspiration how to prepare food that is supporting our journey inwards. We feel the passion burning to create food that is tasty, simple and wholesome, and which is truly accommodating both the body to let go of old toxins and tensions and the mind to turn inwards, keeping the choices few when you come to the table to eat.


We also learned something new about miso soup in this retreat: that it is important to keep it below 47.7 degree Celsius to retain the full value of the nutrients in the miso, which means that the soup should be served lukewarm! It might not sound so appealing to eat a soup that way in the middle of the winter, but in fact it has felt just perfect to be able to drink it out of the bowl without scalding the tongue and actually being able to really taste and feel everything in it.


Enjoy a hearty, fresh and light meal!


Much love from Khudai & Modini



Miso Soup     4 portions

1 liter water

2 tsp bouillon powder

2-3 ss miso paste

1-2 ss soyasauce

200 gr tofu,  in cubes

2 spring onions, finely chopped

200 gr vegetables (we used both carrots, cauliflower, broccoli and mushrooms) You can use what you have on hand, just see that you cut them thin, since they will be added in the end and will not have a much cooking time.

Bring the water to boil and add the boullion. Take away from heat and let temperature come down to 47-48 degrees. Blend in the miso and than add the tofu, soyasauce and vegetables – mix and let sit for a few minutes just to get a little heat through. Add the springonion and serve.


Mungbean Sprouts


Place mungbeans in a big bowl and pick out the small stones to throw. Mungbeans tend to have some stones and you recognise them on their size, they are smaller  (but still green in colour) than the beans and totally hard, like stones (not nice to suddenly chew on one like that!) Put mungbeans to soak in cold, fresh water overnight. In the morning you rinse them in cold water and put in a bowl with a lid or cloth on top. Rinse 2-3 times a day. After 2 days you have nice, crunchy and fresh sprouts which is great to add in the misosoup or in any salad.





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