We’ve shared a few special evenings this summer with Open House and Pop-Up Yoga events at The Home Retreat Studio and because of you, my heart is full! For all who were able to attend and to all who intended to, I thank you!
I bow in gratitude for the ways in which my dream of a healing sanctuary in the city has become manifest.
Let’s continue to connect, nourish, relax and breathe in the fullness of what remains of this summer season.
Next yoga pop-up event (with yummy salads!) happens THURS AUG 19 @ 6:30.
Plenty of spots left but ya gotta book:
Register for the yoga pop-up event HERE
Enjoy a few summer salad recipes and a little something more-and Hibiscus iced tea is a nice addition to any summer salad
Lentil & Chard Salad
1 C Green Lentils- cooked according to package (or if bought in bulk, cook for 20 mins in 6 cups boiling water)
2 tsp himalayan sea salt or kosher salt
1 Walla Walla or Vidalia sweet onion sliced
1 Bunch Chard (your choice-rainbow, red or green) de-stemmed and chopped
1 Tbsp fresh chopped garlic
1 Tbsp pomegranate molasses
2 Tbsp Fresh Dill chopped
1 Tbsp Fresh Mint chopped
1/2 Tbsp Fresh Cilantro chopped
3 Tbsp olive oil
Salt & fresh ground pepper to taste
While the lentils are cooking, begin slicing the onion and placing in warmed frying pan with 1 -1 1/2 Tbs olive oil. Saute on low heat until onion starts to brown, about 10 mins. Then stir in the garlic and chard leaves and take off the heat after just 3 mins. The chard will keep cooking from the heat of the pan.
When lentils are cooked, drain and salt while still warm, then mix after adding the salt.
Add the fresh squeezed lemon juice and pomegranate molasses to the lentils & gently stir. Combine the chard mixture in with the lentils , then finally add all the herbs.
Combine well, then drizzle the remaining olive oil over the top and add salt and fresh pepper to taste.
If you have extra chard, serve the lentil salad on a bed of chard on your favorite platter. Beautiful!
3 P’s Salad (pesto, pasta, peas)
1 Cup homemade Pesto*
1 1/2 Cups chopped fresh snap pea
1 scallion diced
Half a package of Fusili or whole grain Sfoglini noodles -cook according to package
Olive oil to drizzle on top
Salt & fresh pepper to taste
3 Cups fresh organic basil chopped
2 Cups fresh organic spinach chopped (thick stems removed)
1/2 pine nuts (or walnuts)
1 clove garlic, peeled
1/2 Cup olive oil
1/2 Cup fresh grated parmesan cheese
Pinch of seasalt
Wash and dry the basil and spinach.
Place all ingredients except the olive oil, in a food processor. Pour half the oil over the top, then blend on high and continue adding the rest of the oil and add the pinch of salt. If the pesto is too dry, add more oil and blend.
You can make the pesto while the pasta water is boiling.
Once pasta is in the pot, chop the snap peas and scallion.
Drain pasta once cooked (you want it a bit aldente), then rinse with cool water. Strain well.
Place pasta in a big bowl, add the veggies and pesto and stir well. Drizzle olive oil over the top, add salt to taste and generous grinds of fresh pepper.
ChocolateDipped Coconut Macaroons (inspired by Zaitoun by Yasmin Khan)
2 1/2 cups shredded coconut
3/4 cup cane sugar
4 egg whites
1/4 tsp sea salt
1 tsp vanilla extract
1/2 package dark chocolate chocolate chips (melted)
Preheat oven to 350 & line a large baking sheet with parchment paper
Heat all ingredients (except for the chocolate) in a medium saucepan on low heat, stirring continuously until all the sugar has dissolved and the batter starts to stick together in a thick paste. Take off the heat and let mixture cool for 5 mins
Scoop 12 evenly sized spoonfuls onto baking sheet and bake for 15 mins or until tops are slightly golden. Let cool.
Melt the chocolate over stovetop, then dip the bottom of each Yum Ball into the chocolate and place back on lined baking sheet. (chocolate side down) When all are dipped, place the tray in the fridge to let the chocolate solidify.
Keep up to 3-4 days in fridge if there are any left!
Looking for more? Click Here for the Chickpea Fresh and Nectarine Delight Salad recipes from last month’s blog