Friday 28^th April

Prep

Veggie stock

10 onions

10 carrots

celery

potato

walnut

lentils

sweet potato

Dinner

Roast Pumpkin Soup

3 pumpkins

5 onions

5 carrots

1 stalk celery

5 potatoes

butter

Veggie Stock

2 loaves Sourdough Bread

Apple crumble

3 kilo apples

250 g raisons

2 cups flour and oats

500 g butter

Sat 29th April

Breakfast

Steel Cut oats

2 kilos steel cut oats

water

milk

cinnamon

cardamom

Stewed Fruit

Dates

Figs

Apricots

Plumbs

Yogurt (Fratelli)

Fruit Sourdough

Lunch

Hummus

1 kilo Chickpeas

Tahini

Garlic

Lemon

Olive Oil

Baba Ganouj

5 Eggplants

Tahini

Lemon

Garlic

Falafel

1 kilo Chickpeas

1 bunch parsley

lemon

garlic

Tabouli

500 g bulgar

5 tomatoes

2 cucumbers

3 bunches parsley

3 bunches min

Dinner

Veggie Curry

1 bunch Cauliflower

5 carrots

3 onions

garlic

5 potatoes

green beans

zucchini

red pepper

coconut milk

Papadum

Rice

Kesari Baht

Semolina

Sugar

Ghee

Raisins

Cashews

Sunday 20^th April

Breakfast

Crepes

6 eggs

milk

flour

salt

sugar

Banana

Chocolate

Apple

Yogurt

Maple syrup

Lunch

Penne

Boccochino

Pesto

2 bunches basil

parmesan

pine nuts

garlic

olive oil

Tuscan Bread salad

Tomato

Cucumber

Bread

Red Onion

Parsley

Flourless Chocolate Cake

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

280 g good imported bittersweet chocolate -- broken into

pieces

113 g (1 stick) unsalted butter or margarine -- at room

temperature

1/2 cup granulated sugar plus more for sprinkling

5 large eggs -- separated

1/3 cup finely ground almonds (done in a food

-- processor)

2 tablespoons kosher for passover cognac or dark rum

whipped cream

fresh raspberries -- optional

Preheat oven to 300 degrees and grease well a 9-inch springform pan and

line bottom with parchment paper.

Melt the chocolate in a double boiler over hot, not boiling water. When the

chocolate is melted, turn off the heat and leave it over the hot water to

cool slowly.

Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until

the mixture is fluffy and almost white. Add egg yolks and beat for 1

minute. Add the almonds and cognac and beat 2 minutes more.

In a separate bowl, beat the egg whites until light and foamy while

gradually adding the remaining 1/4 cup sugar. Continue beating the whites

until they are stiff and shiny.

Add the melted chocolate to the egg yolk mixture and mix with a rubber

spatula until well combined. Fold in 1/4 of this chocolate mixture into the

egg whites; then gradually fold the egg whites back into the rest of the

chocolate mixture, taking care not to deflate the batter. Pour the mixture

into the prepared pan and bake for 25 to 30 minutes, or until a tester

comes out covered with a thick, moist, not wet, and crumby coating. Allow

cake to cool for 30 minutes in the pan.

Loosen the edges with a knife and carefully turn the cake out onto a plate.

Remove the parchment paper. Sprinkle with the sugar. Serve at room

temperature or chilled with whipped cream and raspberries on the side.

Yield: 10 to 12 servings

resources

8 Limbs of Yoga

Healthy Recipes

findyoga faq's

Yogic Diet

Oct 05 Retreat Recipes

Recipes from 8limbs retreat

Kanimbla View Recipes

Recipes Kanimbla November 07

resources

Yoga Styles

resources