Posts Tagged ‘recipe’

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

 

Instructions:

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.

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

 

 

 

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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

Instructions:

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.

Enjoy!

With love from Satori kitchen

Photo by Raahi


 

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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.

 

Equipment:

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

Colander

Small bowl

Clean 1-quart jar with canning lid or plastic lid

Bowl or plate to place under jar during fermentation

 

Instructions:

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

Natural Deodorant Recipe, the Facts and the Test

Posted on: March 9th, 2017 by leena

Ordinary deodorants are bad for you – but does a natural deodorant really work?

We tested it out!

It all began with both of us wanting to try out a more natural choice of deodorant. But are the normal deodorants that you buy in the shop really that bad?

A closer investigation of the ingredients in traditional deodorants, showed that they contain aluminum, which inhibits the sweat glands and their functions. Various types of salt are also used to prevent the body from breaking down the other chemicals to fast. And then, even more chemicals are added to prevent the skin from reacting to the alcohol and perfume used.

We decided to give a more natural, chemical-free deodorant a try.

Råvara

Natural deodorant – The recipe:

2 Tbs baking soda

5 Tbs Coconut oil

2 Tbs Corn or potato flour

10 Drops of Ethereal scent oil (or more).

IMG_1822IMG_1823

 

 

 

 

 

Try out what scent you like best – men will often like the smell of bergamot and sandalwood, while women will fall for the soft scent of rose, lily or lavender.

Mix until everything is well blended. Place in a suitable container with a lid, for instance a glass jar.

The Test!

As we all know, natural solutions doesn’t always work as well as intended. We had to put it to the ultimate norwegian test: Cross country skiing!

Hamilukter

We hit the slopes with skis covered in blue Swix and our armpits covered in natural deodorant.

The sun was shining, the snow was like powder, the slopes fresh and the oranges had never tasted better after some kilometers of steady skiing.

Three hours later we returned to the cabin, very much ready for a warm shower.

But, we decided to push the test even further by waiting two more hours.

After a thorough examination of both test-subjects, the conclusion was clear:

Natural deodorant works! And it seems, even better than traditional deodorants. We have never smelled better after skiing.

From that day on, we have only used natural, homemade deodorant.

It is heartily recommended.


Ordinary DEO – The chemical facts

As mentioned, most ordinary deodorants contain the three following subtances.

Aluminum, Disodium / Trisodium(EDTA) and Polupropylene Glycol(PPG)

Aluminum as a chemical, is a neurotoxin inhibiting the sweat glands functions, sweating.

Several tests have shown remains of this chemical in the tissue surrounding the armpits.

Disoduim or Trisodium, is a salt added to prevent the body from breaking down other chemicals used in the deodorant. This is promoted as Antiperspirant.

Polupropylene Glycol acts as a lubricator or moisturizer, to avoid reactions in the skin from the other chemicals used. Such as, perfumes and alcohol.


 

leena-hamid-smallLeena and Hamid are probably the most professional skiers in the sangha.

 

 


 

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