Posts Tagged ‘food’

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








Tibetan beans

Posted on: December 29th, 2018 by leena

Finally, here it comes. Many of our guests have asked for the recipe for this daal that has become a staple food on our retreat and group menus.

You can throw in any kind of beans you have – it will be good any way!

Tibetan beans is best served with a good quality brown rice, some woked, roasted or steamed veggies like broccoli, carrot, squash or pumpkin, and a green salad on the side.

Tibetan beans recipe: 

Serves 8

300 g dried kidney beans (or other beans)
200 g dried yellow split peas (or other peas)
200-250 g organic canned tomato
2 onions
2 garlic cloves
1 tablespoon chopped fresh ginger
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
50-100 ml cream
1/8 teaspoon or more chili powder or cayenne pepper


Soak beans overnight.
Cook beans and lentils separately.
Fry chopped onion with cumin seeds a long time until almost caramelized.
Add garlic and ginger, then the powdered spices, and cook some minutes, then add the tomato and cook until the oil comes up.
Mix in the beans.
It can cook/sit for a long time after this, adjust the taste with salt, pepper and cayenne until just hot enough.
Mix in the cream just before serving and bring to a boil.


With love from Satori kitchen

Photo by Raahi




Did I tell you? – I love Kimchi!

Posted on: October 5th, 2018 by rachana

Our cook Chanda reminded us constantly during the last weeks about her passion for this fermented food Kimchi, originally from Korea.

And we all just fell in love with it, too, including our guests in the group that was held at Dharma Mountain in September. They asked for Kimchi even when it was not part of the day’s menu.

It is easy to make your own Kimchi. What most people don’t know however, is that during the fermentation process it is rather smelly! So best you find a separate fridge or storeroom, otherwise you will lose your friends.

But in the end you will be rewarded with a very tasty Kimchi that you – and your friends – will LOVE.


Ingredients (make for 1 quart):

1 medium head (2 pounds) napa china-cabbage

1/4 cup sea salt or kosher salt – Note: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.

Water – Note: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

1 tablespoon grated garlic – corresponding 5 to 6 cloves

1 teaspoon grated ginger

1 teaspoon sugar

1 to 5 tablespoons Korean red pepper flakes “gochugaru”

8 ounces Korean radish or daikon – peeled and cut into matchsticks

4 scallions – trimmed and cut into 1-inch pieces

Optional: 2 to 3 tablespoons seafood flavor. Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.



Cutting board and knife

Large bowl

Gloves (optional but highly recommended)

Plate and something to weigh the kimchi down, like a jar or can of beans


Small bowl

Clean 1-quart jar with canning lid or plastic lid

Bowl or plate to place under jar during fermentation



Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.

Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).

Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.

Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.

Eating the kimchi: You may eat it right away, before putting it into the refrigerator, but it’s best after another week or two. Dedicated kimchi lovers like our cook Chanda eat it at all times of the day, at all occasions and share it with their friends!

With love from Satori Kitchen.

Picture by Leena

India calling

Posted on: August 31st, 2018 by rachana

Who has not dreamed of going to India and experience the country of colours, spices, crazy driving and a thousand different Gods? As soon as you start following the path of meditation, India will pop up in one way or the other.

India is a fascination in itself. It is life in its totality, combining all the contrasts from breath-taking beauty to shocking poverty and crime. This is perhaps the very reason why it is the land of meditation. There have been so many enlightened beings in India, it is said that in some places the air is dense with energy, almost thick like honey.

Through the presence of Vasant Swaha in Dharma Mountain we already got a taste of these vibes and perceive the breeze of silence and celebration. And we learn that dreams can come true. Many of us are at the moment travelling to India to dive deeper into meditation. An adventure on many levels no one will ever forget.

Our friend Puja who has already spent a lot of time in India was helping some of us in planning the practical side of travelling to India for the first time. We captured a few travel tips to share with our readers.


The body is the temple – What to wear


Women  Cover your knees, preferably all the way down to your ankles. Wear loose-fitting clothing, if you’re wearing tights, you need to wear a long shirt that covers your butt. Don’t show any cleavage, nothing too tight, definitely wear a bra. No spaghetti straps – you need to cover the tops of your shoulders.
Men  Cover your knees and shoulders. Collared shirts are a good way to go.


General Appearance You should comb your hair. As a woman you might tie it up, although modern Indian women have it loose. Be clean in appearance.

Of course you can wear whatever you want, but people will stare, they won’t respect you, and they might treat you accordingly. There are a lot of hippies going there so they’re used to it, but they find it weird if you come to a country and dress like a bum, because they take a lot of pride in cleaning their temple – their body is their temple as well.


Hands, Feet and Mouth – Some words about Hygiene


Street food is the best  You can see them making it, it is very transparent, and  how many people are waiting in line outside. If you go to a restaurant it’s actually more dirty because it’s a closed area, nobody sees it and god knows what happens exactly.


The left hand is only for the backside business  Don’t pay with your left hand, don’t touch people with your left hand – it’s dirty. At meals, you can hold the plate and serve with the left hand with the spoon, but you never put that left hand onto food or against your hand. Be also aware not to touch your face or bite your nails especially with your left hand.


Eating with your hands  When you eat, always break off a piece using only your right hand, and then you use that morsel to mop up the curries. You don’t need a spoon to eat the food, you use the bread or rice.


Your feet are ‘dirty’ Don’t point the soles of your foot to anyone. If you accidentally touch somebody’s body with your foot, they will turn around and you have to apologize properly. Apologizing the Indian way is that they touch their hand to the same place where their foot just touched, and then they touch their hand to their heart, and that is like  “I’m sorry.”


Drinking Water  They have a very nice culture around water, where they’ll drink it from this huge jug. They don’t drink from glasses. It’s actually rude if you’re drinking from a water bottle, to touch your lips on the bottle, because then it means that you cannot share it with other people. So the way they drink it is they hold it up over their head, and let the water flow straight down into their mouth. So a water bottle is considered communal. A stranger might ask you, “Do you have some water?” and then you can give them the water because they’re not gonna touch it, and they assume that you’re not touching it with your lips either.


Face to Face – Interacting with people


Men & Women  Physical contact is private business. If you’re two different sexes and you start touching each other, everyone is going to start staring at you. If you’re the same sex no problem, touch as much as you want.


Beggars  If you want to give money, 10 rupees is a good amount. If you want to give coins to beggars it’s okay, but don’t feel like you have to.

You could also give them food, for kids especially it’s better to give food, because a lot of the kids are “hired,” or they give their money to some adult at the end. If you give food they might just eat it. There’s a business where they injure street children on purpose so that people feel sorry for them and give them more money.


Salesmen  It’s normal in the culture to barter, so if they ask for 500 rupees for a shirt and you say “okay,” they’re going to be disappointed! They want you to haggle with them. It’s part of the communication, it’s fun. So if they say 500 then you say 150, and they might laugh at you but it’s part of the game. Always go super low first – depending what you’re buying, if it’s diamonds you don’t go that low. They might have signs saying, “no bartering.” Ignore those.


Taxi Drivers What might happen a lot in cities if you take a tukk-tukk is they can straight up lie to you to take you to a friend’s place and get a commission. Be aware that there also exist fake pre-paid taxis and fake tourist office! However, some of the nicest people I find are the poor people doing the bicycle rickshaws, they have almost no money at all, but if you’re going short-distance you can support them instead. You don’t need to give hundreds of rupees, but have some small money at hand because they might claim they don’t have any change. Ten-rupee notes are always good to save.

Uber works very well, and they also have Pick-me and some other apps for rickshaws. For that you need to have an Indian SIM, a wifi spot or some kind of roaming. Or just ask a person there to share their wifi with you. People are really nice, they treat foreigners really well, foreigners are guests, so they’re equal to god in their eyes culturally. They go out of their way to help you if you’re foreign.


Happy ending – The burning ghats


When someone dies, they celebrate a ritual called “Stairway to Heaven.” They are cremating the body publicly. You can go there and stand around just like the Indians do, they drink tea and talk, it’s not like a funeral, there’s nothing sad about it, it’s like a celebration actually. You see lots of burning bodies in India, it’s no problem. And if you see a body floating down the river Ghangha, it’s a holy body. But: Don’t drink the water of the river Ghangha!:)


Have a safe journey to the homeland of Meditation: Namaste!




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