Wanna celebrate with the magic of raw vegan food Chef Moy can help you to prepare in your own location a delicious dinner in your home, sharing the joy of a mindful dinner.
Wanna learn of how you can create mindful food at your own home Chef Moy will personally explain how to prepare raw vegan healthy delicious food that you an incorporate in your daily life.
This is a good breakfast to have after your yoga practice, is fast and easy to make, all you need is a blender. The spices and ginger help digestion and balances the flavor very good. I like to mix different nuts and seeds to make mylks, this make a nice combination that is rich and nutritious. Try to get organic ingredients as much as possible to get greater benefits and taste.
[stextbox id=”info” caption=”Yogi Masala Porridge”]
1 cup groat oats, soaked overnight
4 pieces dates, soaked
1/3 cup apricots, chopped
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon cardamon
1 pinch sea salt
1 inch ginger
1/3 cup almonds
¼ cup brazil nuts
1 cup water
1.Soaking ingredients: Soak the oat groats overnight on the fridge.
Soak the almonds overnight on the fridge.
2.Masala Nut Mylk: Remove the water from the almonds, add 1 cup of water and blend them with the brazil nuts. (nut mylk detailed instructions ).
Strain the mixture on a milk bag, and dehydrate and freeze leftover pulp for other recipes.
Add into the milk the spices: cinnamon, cardamon, salt and ginger. Blend again.
Add the dates and blend again.
3.Porridge: Add into your Masala Nut Mylk, the groat oats and blend until smooth, then add the apricots and pulse the blender a couple of times, to have some chunks inside.
Serve adding a dash of cinnamon and top with an apricot.
This is one of my first pies that I started to make when I was learning about raw foods, it was inspired by the Rainbow Life Cuisine of Gabriel Cousens, a dear teacher that I’ll be visiting this coming June on his Master intensive. I hope to be able to share more recipes that are prepared considering the aspect of nutrition, glycemic index and body type, factors that are key to maintain a healthy and balanced diet.
[stextbox id=”info” caption=”Blueberry Pie”]
Almonds = 2 cups sprouted (soaked overnight)
Raisins = 1/2 cup (soaked for 1 hour)
Cinnamon = 1/4 tsp
Salt = 1/8 tsp
Mix all ingredients on a food processor until a paste consistency. On a 7″inch pan, add 1/2 tsp of coconut oil and spread it even on all the surface. Then press the mixture to form an even crust.
1.5 Cups Cashews ups dry = 2 cups soaked for 3 hrs
2 Cups Blueberries, fresh
1/3 cup Coconut oil
1/2 cup Coconut nectar
1/2 cup coconut pulp (Fresh Thai)
1/8 Tsp Sea Salt
Blueberries, fresh = 1 Cups
Place ingredients on a high speed blender, and mix until smooth, immediately place mixture into cake mold and drop blueberries around for decoration. Set on fridge for 20 minutes. Enjoy!
Last February we had an amazing and revealing experience at the Landmark where we learned how to connect to our body with yoga and food while enjoying a delicious raw vegan cuisine class.
It’s rare to have such an opportunity that brings a beautiful atmosphere and an open space to practice yoga and learn about raw vegan food. We will have another session to practice a yoga class that will help purify our energy channels, and a living foods session that will help purify the body while eating desserts!
Hazel Nut Chocolate Drink – Blueberry Pie – Strawberry Mousse
Wednesday 23 March – 10:30am to 2:15pm
HKD $800 for both the yoga class and the workshop package
HKD $640 for the workshop alone.
For more information, please call The Oriental Spa on 2132 0011.
You will have a generous serving of each of this creation and a detail class that will allow you to make them at home.
The desserts you will learn are raw vegan, they consist on raw nuts, seeds, fruits, vegetables, spices and herbs in their natural state, all being processed under 115F, free of white sugars, gluten free, animal free and dairy free.
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