CRUNCHY PINK QUINOA SALAD WITH SPINACH, BEETS AND CUCUMBERS
Serves 6
INGREDIENTS:
2 Beets, Raw
½ cup Cucumber
½ cup Onions, Spring or Scallions
½ cup Quinoa
1 TBS Juice – Orange Juice
1 TBS. Olive Oil
1 ½ C Spinach, Raw
DIRECTIONS:
Read the rest of this entry »
Ginger as an ingredient we use in many of our yoga retreat meals here in Nosara. Not merely for flavor but because of the natural benefits ginger has to offer. Ginger is known to have calming properties and has a soothing flavor with a touch of bite to it which can help keep you feel alert and calm.
Ginger is commonly used to help an upset stomach, motion sickness or general low-grade fevers. It is also excellent for nausea and for warming you up when you feel cold. Ginger is reputed to help ward off colds or improve your recovery time as well.
Classic Carrot Ginger Soup
vegan, serves 3
At Costa Rica Yoga Spa, we believe our well-being consists of a balance of the mind, body and spirit, so it should be no surprise that while on your yoga retreat, each meal prepared and served is hand made daily using the freshest ingredients. The ingredients we use are often picked right from our organic gardens located on the grounds at Costa Rica a Spa in Nosara.
In America, downing a hearty grain dish would not be called fasting. But in India kitchari—a soupy porridge made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices—is considered a fasting food and is used to purify digestion and cleanse systemic toxins.
Here at Costa Rica Yoga Spa, we often cook Kitchari, not only is it delicious, but it is great for the mind, body and spirit.
Ingredients
1. Rinse one cup of split yellow mung beans and soak for several hours. Set aside.
2. In a blender, liquefy one tablespoon of peeled, chopped ginger; two tablespoons of shredded coconut; and a handful of chopped cilantro with one-half cup of water.
2. In a large saucepan, lightly brown one-half teaspoon cinnamon; one-quarter teaspoon each of cardamom, pepper, clove powder, turmeric, salt; and three bay leaves (remove before serving) in three tablespoons of ghee, or butter.
3. Drain the mung dal and then stir it into the spice mixture in the saucepan.
4. Next, add one cup of raw basmati rice to the saucepan and add the the blended spice and coconut mixture while stirring it in slowly, followed by six cups of water. Bring to a boil, cover, and cook on low heat for approximately 25 to 30 minutes until soft.
Enjoy!
If you are interesting in balancing the mind, body and spirit as well as cleansing the soul, come to Costa Rica Yoga Spa for a yoga retreat in Nosara. While on your vacation, you will be served healthy gourmet meals, which are often prepared with organic food. To learn more about Costa Rica Yoga Spa retreats in Nosara, contact us today.
Jackie and Jill’s Oatmeal and Peanut Butter Smoothie
If you live in Costa Rica, you can substitute guanabana juice for the milk.
To learn more about Costa Rica Yoga Spa, and our organic garden visit http://www.costaricayogaspa.com.
