These were the second type of bars that I made for my yoga/Ayurveda workshop! Woo! I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger. These are based off of the …
Author Archives: Adrienne
winter sun granola bars.
Virginia Woolf famously said, “One cannot think well, love well, sleep well, if one has not dined well” – so I felt it was very important to make some delicious granola bars for the students that came to my yoga/Ayurveda workshop this wintry weekend. We started with a gentle yoga class, took a break for snacks and tea, …
retreat-worthy: chickpea potato salad
The winter is a time for heartier fare, but I also like to make these sorts of cooked salads – they are satisfying and nourishing, but digest easily. This is a good example of something that I like to make – it’s also what I served to the students at a silent meditation a few weeks ago. …
retreat-worthy: beet and black rice salad.
The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical. With this intention in mind, I like to …
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ready, aim, slice.
i like you. here’s some food.
Over the weekend I baked a large carrot cake for my friend’s birthday. It was served at a party with lots of our friends, and our friends are nice people, so they congratulated me on how delicious and beautiful the cake was. My outward response was, “Thanks!” but inside I thought, “Well I guess they …
chocolate sourdough.
Homemade chocolate sourdough, studded with chocolate chips, smeared with butter. Breakfast of champions.
lentil loaf.
The Internet is rife with hyperbole, but the other day I finally, finally, made a lentil loaf. Seriously. I have a page ripped out from a magazine with a recipe for a Curried-Lentil Quinoa Loaf stuck in my food journal (because I’m cool like that), and the footer on the page says, “October 2010.” Four years. …
it’s all sourdough love, baby.
Bread was among one of the first things I ever baked, and it was a strange, mysterious and incredibly rewarding experience. Watching the yeast dissolve and grow foamy in sugary water, then the springy aliveness of the dough – it was all so new and exciting. Enamoured with my new hobby, I even wrote a …
retreat-worthy: shiitake mushroom and veggie soup
Another soup, just in time for the cold weather! This recipe is derived from the version in Amrita Sondhi’s The Modern Ayurvedic Cookbook. My mom used to cook with dried shiitake mushrooms all the time, and I hadn’t until now – turns out it’s really simple! You just let them soak in room temperature water for at …
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