Posts Tagged ‘healthyfood’

Berry Delight Cake

Posted on: July 1st, 2020 by rachana

We like to treat our guests to delicious desserts. These are of course also healthy and very tasty. What a delight! Find here the recipe of our Berry Delight Cake.


Ingredients (for 8 good size slices or 12 smaller ones)



-115 g almonds

-25 g sunflower seeds

-180 g fresh dates, pitted

-15 ml coconut oil

-pinch of salt



-125 g cashew nuts, soaked for a couple of hours

-50 ml coconut oil

-75 g honey or maple syrup

-1/2 lemon, zest and juice



-50 g frozen raspberries

-50 g frozen strawberries

-50 g frozen blueberries




To make the base:

place almonds and sunflower seeds in a food processor and run it for 1 minute or 2. Add dates, coconut oil and salt and process until it all comes together.

Evenly spread the base over the bottom of a cake tin (the best is to use a non-stick tin with removable bottom. If you don’t have one, use any tin available and line it with baking paper; this will help removing the cake from it afterwards).

Keep base in the fridge while you make the filling.


To make the filling:

place coconut oil and honey or maple syrup in a small saucepan and warm over low heat until they become liquid; stir to combine.

Drain cashews and place in a food processor. Add lemon juice, zest and the oil and honey/maple syrup mixture. Run the processor for a few minutes, until you obtain a very smooth mixture without any bits of cashew (it should have a creamy texture).

Remove tin from the fridge. Pour filling over the base of the cake and make it even with a spatula. Freeze for 30 minutes or so (until the filling is set).


To make the topping:

take berries out of the freezer some time in advance so that they thaw a little (you can do this before you start making the cake).

Place all berries in a food processor or blender and run till you obtain a smooth puree. Bring cake out of the freezer and pour topping over it, spreading it evenly over the cake with a spatula.

Place cake in the freezer again until the topping is set.


Remove the cake from the freezer 20 minutes before serving. The cake should be cold and firm, but not very hard.

If you want to decorate it, you can sprinkle some lemon zest over it just before serving. You can also add some fresh berries.



With love from Satori Kitchen

Red Lentils Dhal

Posted on: January 17th, 2020 by rachana

Dhal (or Dal) is a tasty Indian stew made from lentils. We love to use red lentils as they are an excellent and healthy source of protein. So cozy to warm up from the inside with a bowl of our Red Lentils Dhal during a cold Norwegian winter.

Ingredients (serves 4):

320 gr red lentils

1 red onion

10 g fresh ginger (about 2 cm piece)

fresh coriander

110 gr canned tomatoes

2 bay leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds grounded

14 ml olive oil



Cook the lentils.

Splatter the mustard seeds in oil.

Add bay leaves and cumin seeds until they smell good.

Add onion and saute until soft and glazed.

Add ginger and ground coriander.

Then add the tomatoes and cook until the oil comes up.

Add the cooked red* lentils and taste with chili powder and salt.

Serve with fresh coriander.


Enjoy & stay warm!


*red lentils are more orange in colour and when cooked almost yellow.

Carrot Oat Bake

Posted on: September 27th, 2019 by anurati2

When carrots meet crunchy nuts…bliss is almost certain…

This is what you need:

Dry Ingredients:
200 g rolled oats
1 tsp baking powder
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp vanilla extract
½ tsp sea salt
1-2 tbsp liquid honey
200 g grated carrot
a handful of raisins

Wet Ingredients:
2 organic eggs
500 ml oat milk or other plant milk

Crunchy top layer:
4 tbsp maple syrup or honey
2 tbsp coconut oil, at
room temperature 
150 g walnuts, pecans 
or almonds, or a 
mix of these 
80 g sunflower seeds or pumpkin seeds


Let’s start:
• Preheat the oven to 180°C. 
• Grease a 20 x 25 cm baking dish with coconut oil. 
• Combine all the dry ingredients in a bowl plus the grated carrots and raisins. Mix lightly.
• In a separate bowl, beat the eggs, add the milk and whisk to combine. Add this to the dry ingredients and mix it all together. Pour into the baking dish and spread out evenly using a spatula.
• In a small bowl, mix the nuts, seeds, sweetener and coconut oil, so the nuts and seeds are coated in the liquid. Sprinkle over the oat mixture and put to bake for 25-30 minutes.

Serve in bowls – a little sweetened cream cheese is a nice addition, but it tastes great on its own too.

This recipe is from our breakfast cook book “Wake Up – Fresh Morning Recipes”
…but this bake can also be served later in the day 😉 

Want the book? Buy it next time you come to Dharma Mountain. Or send us a mail and we can send it to you in the post.




Flowers of Gratitude, Freedom and Joy

Posted on: July 12th, 2019 by rachana

The first “Inn i naturen/ Into nature” weekend happened at Dharma Mountain end of June. It was an amazingly beautiful caleidoscope of different aspects of nature including wild plants, ecology, permaculture, meditation, creativity.

Rita Amundsen was among the workshop leaders – and her loving way to talk about the wild and eatable plants was fascinating to witness. Sitting around her in the high grass and listening to her stories was delightful. To taste all the different flowers and plants we felt nourished in body and soul.

Originally from Finland, Rita resides now in Norway. She started to use just a couple of wild plants in her food at the beginning, and over the years she added more and more plants. In 2016 she started “one wild year”: 365 days with wild plants in her meals, documented daily on her instagramm account.

That is also her main advice for us to start with just a few plants that we know and feel safe with, and then use them and use them and use them, and learn through it, follow the plant throughout the year and through different seasons. Become friends with them. When you feel ready then add some new ones to your menu.


Pickled dandelion buds


Asked about how she experienced the weekend in Dharma Mountain, she summed it up in three words: Gratitude, Freedom, Joy.



 I am very grateful to have been invited to come to Dharma Mountain. It was my first time here, I had heard about it before, I have passed by and know some people connected to it. So finally I could come and enjoy this beautiful place.

The whole weekend was so dedicated to nature, and the whole package of all the people, all the workshops and the area and atmosphere here, it was just one big highlight to be here. Everything was so inspiring. I definitely would like to come back!

Nettle pesto with red clover



The feeling of freedom was very strong. The whole weekend I walked barefoot, and I slept in my hammock here in this sweet little forest. I do not need so many things to be happy. I even forgot my suitcase at home and realized it was good to be free of so many things.

 Walking through the forest early this morning I placed my hand on my heart and the first feeling that came to me was that of freedom. This is truly a place here where you are free to be yourself. I hope this weekend has inspired many to be more free or more themselves.

Wild garlic aioli with spruce tips



And of course joy, that just comes naturally when you feel grateful and free.

There are many things in life that bring me joy.

One moment during this weekend was at the end of my wild plants presentation. I can sense a change in energy when I go through nature. With wood sorrel the energy is always very light and fairylike. After my presentation we spontaneously visited a batch of wood sorrel nearby, and everyone in the group could feel some nice energy. That was a special moment of joy for me.

Another thing I always love is to decorate food, to make it look nice and beautiful, to create meals like mandalas, that is my meditation. It gives me a lot of joy, and also to see the smiles and happy faces of the participants at Saturday’s dinner. We had a wonderful time. Thank you very much. Also thank you to the people who helped forage and prepare some of the food in advance.

Pesto from Lady’s mantle, spruce tips and ground elder


Thank you Rita, and everyone who came! Welcome back into the nature!


Find some more impressions about the weekend “Inn i naturen” on our Facebook page.




More about Rita Amundsen: Rita lives in Bærum, Norway, and holds courses about wild eatable plants and fermentation.







Khao Soi Soup

Posted on: May 17th, 2019 by rachana

This soup is from the Chiang Mai area, north in Thailand. It is so delicious that it quickly became a favorite of mine when I visited Chiang Mai.

We prefer, however, to serve the soup with rice noodles instead of deepfried ones. Many friends and guests in our retreats and groups now really love this taste of Thailand.




Ingredients (serves 4):

1-2 tbsp roasted sesame oil

2-3 tbsp Red Curry paste

150 g cashew nuts

400 g green squash

170 g carrots

400 g champignons

1 tbsp tomato puree

400 ml coconut milk

1 tsp curry powder

2-3 tbsp tamari or soya sauce

2 tsp brown sugar

160 g rice noodles

50 g bean sprouts

a handful fresh coriander

4 stems spring onion

2 limes



Heat up the sesame oil in a pan and add the red curry paste. Stir for a minute or two until the fragrance from the curry paste comes out. Add then tomatopuree and stir again to mix it together. Add curry powder, brown sugar and coconut milk. Mix it all together and let it come to a boil, then let it simmer on low heat for 20 minutes.

Cook the rice noodles according to the instructions on the package.

Cut squash in half-moon pieces, a little on the thick side. Carrots you can cut the same way or in sticks. Mushrooms you can divide in 4. For the easy version you can simply add the vegetables straight to the soup and cook them there. Or you can steam the carrots separately – fry the mushrooms with some salt and pepper – and then add these vegetables 5 minutes before serving – just so they get heated through again.
The squash you add straight in the soup.
Chop fine the spring onions and the coriander – keep them ready for serving.

Add tamari/soya sauce and taste. Adjust with salt/sour/sweet to your liking. Then you add the bean sprouts.

Find a nice, big bowl – add a handful of rice noodles and ladle the soup on top. Sprinkle with spring onion and fresh coriander, and a piece of lime. Bon Appétit!

    With love from Satori kitchen!



Recipe by Modini







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








Nettside Design av Akatombo