If you don't see the current week, just e-mail us and say,
"Hey Star...Where is the recipe of the week?"

We would love to hear from you!

Questions about food?
Question about a recipe?
How you like it?
Request a recipe?

star@yogaoasis.org

The answers to your most of your questions will be posted at the bottom of this page.

Yoga Oasis Kitchen philosophy:

There are no mistakes in the kitchen, only creations!

Monday Aug 23 '10

Pesto

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese or Nutritional yeast
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste

Blend in food processor till smooth

serve over veggies or pasta

Monday Aug 16

White Bean and Kale Soup
Yield – approx. 4 quarts of soup
Ingredients:
2-3 tlb olive oil
2 cup small diced white onion or other onion (use S blade on Cusineart)
2 cup thinly sliced, celery (use Slicer blade on Cusineart)
2 tbl dried thyme
1 tsp ground cumin
2 tsp dried cilantro
1 tsp dried mustard powder
10-12 cup water
**4-5 cup white beans, or lima beans, soaked overnight,
**3 bulbs roasted garlic ( if you don't have roasted raw garlic is ok too)
1/2 cup ground pumpkin seeds (grind in coffee grinder)
4-6 cup thinly sliced, washed kale (or other similar vegetable)
1 tsp salt to taste
Procedure:
1) In a large stockpot (at least 6 quarts.), heat in a small water.
2) To the pot, add the onion and celery and water saute for approx. 5 minutes, or until soft.
3) Add the thyme, cumin, cilantro, mustard, and water saute for another minute.
4) Add the water, beans, garlic, and ground pumpkin seeds. Cover and bring to a boil.
5) Turn the heat down to low, and simmer, covered, for approx. 45 minutes, or until the beans are tender and soft to taste.
6) Lastly, add the kale, and season with salt to taste. Turn off heat add olive oil.

** Denotes ingredients which require advance preparation.

Monday June 28 '10

Alfredo Sauce

1 cup Macnuts - soaked for 8 hours
1 cup Cashews - soaked for 8 hours
olive oil
lemon - 4 TLB.
Cayenne - 2 TLB
tumeric
celtic sea salt
Paparika

Put sauce over:
Seaweed noodles
Tomatoes
Parsley

Monday May 24 '10

Agar Agar Dessert

1 tsp of Agar Agar to every 4 oz of water

(a dessert batch would be 5 tsp. to 20 oz water)

Boil water, pour into vita mix turn on low speed and slowly sprinkle in your agar agar blend on low for 2 or 3 min. Then add sweetener and/or fruit blend on a higher speed if needed. Blend till smooth.

Pour into a pyrex dish and put in fridge till it sets up and it's cold

Monday May 17, '10

Tina's Raw Smoothie
25 grams of fresh turmeric (chopped and peeled)
25 grams of fresh ginger (chopped and peeled)
14 grams fresh lemon grass (chopped)
1/2 cup fresh coconut water

Blend on high in vita mix for 1 minute

Then add:
75 grams of fresh coconut meat
31 grams of Artisan Coconut butter
45 grams fresh mint
1 cup coconut water
juice of 1/2 lime

Blend on high for 1 minute

then add:
615 grams of ice cubes

blend on high with tamper for about 45 seconds. Not too long or the ice will melt.

So good on a hot day... and it's good for you!


Monday Sept 8 '08

Humus - side dish
2 cups cooked chick peas
1 cup raw or roasted tahani (each will give a different flavor)
1/4 cup lemon juice
1/4 cup olive oil
3 cloves garlic
1 cup water
1/2 tsp. salt
1/4 tsp cumin

Put all the ingredients in a food processor and blend till sooth and creamy. Taste and adjust the spice if needed.

- For recipes from past weeks see below the ads -

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Monday Sept. 1 '08

Star's Mung Bean Soup - soup
This is one of those soups that you can create and change as you go depending what you have... Super easy.
1 - 2 cups sprouted mung beans (the spout tail only needs to be about 1/4 inch long)
1 - 2 potatoes or yams, any kind
1 cup of chopped veggies (broccoli, carrots, celery, etc..)
1 -3 cloves garlic (or more if you like)
1/4 onion (or more if you like)
enough filtered water to cover the veggies
Cook on low heat for 20 - 30 min.
Blend in Vita Mix or blender on high
add water if you want aa thinner soup
Then add 1 - 2 tsp miso (more of less to taste)
dash of olive or flax oil
blend again for 15 - 30 seconds
Enjoy!

Cooking tip:
You can almost always add more, it is much more difficult to take it out.

Monday Aug. 25 '08

Joshua's Amazing Pistachio Cookies - Dessert
These can be made raw or baked
3 cups pistachios fine ground
1 cup almond meal fine ground (the almonds should be peeled before grinding, this makes a lighter cookie)
1 tsp vanilla
1 tsp cinnamon
2 pinches of salt
2 heaping tablespoons of raw or roasted (smooth or crunchy) almond butter, unsalted
6 Tlb. maple syrup
6 Tlb. agave
2 Tlb. honey
oat flour - up to 1 cup -to make this, take rolled oats and blend in a dry vitamix container or coffee grinder

Mix everything in a bowl except the oat flour. Your mix will be on the wet side..

Then add small amounts of the oat flour till you get a cookie dough consistency.

Roll into little balls then press flat between your hands to make the perfect little cookieshape. Place on trays with teflex sheets or parchment paper. Place in the dehydrator for as short as 2 hours or as long as 10 hours on 115 degrees. The longer you leave them in the dryer the cookie. Store in an airtight container or bag in the fridge.

If you don't have a dehydrator, then you can bake them on an oiled cookie sheet and bake at 300 for 10 - 12 minutes.

Monday Aug. 11 '08

Carob Fudge Balls - Dessert
Mix the following ingredients in a large bowl:
Mix Dry ingredients first, then slowly mix in wet ingredients.
Dry Mix
1 cup of Raw or Roasted Carob Powder
1 cup of Shredded Unsweetened Coconut
plus 1 cup coconut kept in a small bowl
1/2 cup Chopped walnuts – optional
2 teaspoons cinnamon
Wet Mix
1 16 oz jar of Raw or Roasted Almond Butter, unsalted
1 12 oz jar of Brown Rice Syrup and/or honey (adjust to taste)
1 or 2 teaspoon(s) Pure Vanilla Extract
Mix with a fork. Sprinkle in a little water if mix is too dry (be careful not to add too much water) Place 1 cup of coconut or finely chopped nuts into a small bowl. Form mix into small bite-size balls in the palm of your hand. {note: If mix is too wet or dry add a little more of the dry or wet ingredients as needed.}
Roll each ball in the coconut or nuts until it becomes completely covered.
Sprinkle with more cinnamon if desired.
Eat them at room temp.or freeze before serving.

Monday Aug. 17 '08

Quinoa Tabouli - Salad
1 cup cooked or sprouted quinoa
1 cup finely chopped parsley (food processor works well for this)
1/2 tsp. celtic salt
1/8 cup lemon juice
1 clove garlic (crushed)
1/8 cup olive oil
4 scallions finely chopped
Mix well & chill 2 hours.
just before serving add:
2 tomatoes diced
1 cucumber diced
At this point taste your salad.
Adjust the taste by adding more salt, lemon juice or olive oil if desired
Serve on lettuce leaves.
Garnish with sprigs of parsley or mint
optional: if you really like olives, sprinkle finely chopped olives on top

Questions and Answers:

September 5 '08
Eran asked...
Q: Is your Oat Mylk Raw?
A: Technically our oat mylk we serve is not raw. We use organic whole rolled oats. Many people say they are raw, but they are not really. You need whole raw oat grouts.

Q: If yes, where can I find Raw oats?,
A: Most health food stores or co-op will have raw whole oat grouts.

Q: Do I need to soak and sprout them first, how long?
A: Yes, see below

Store bought rolled oats are heated over 120 degrees during the process to make them rolled. To really get a raw, you would have to buy whole organic oat grouts (not steel cut). The look similar to whole wheat berries.
Soak them for 8 - 10 hours in water. (This starts the germination process)
Drain the water in a colander with small wholes.
Cover with a clean kitchen towel
Let the oats sit in the colander for 8 - 10 hours.
Make sure any left over water can drip out and drain.
None of the oats should be sitting in any water that is dripping out
Put 1 cup of the oats in a vita mix or strong blended and 3 cups water.
Blend on high for 1 min.in a Vita mix or 3 min in a blender.
Strain and enjoy