Early Morning Sadhana at Shaunagh’s home tomorrow Wed 27th Feb

GuavaHouse2-3077

Early Morning Sadhana at Shaunagh’s home tomorrow,

Wed 27th February

Time 5am to 7.30am

Please text or email me if you would like to come

Tel 0773022142

Email: shaunagh@applesri.com

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Bek’s Raw Mars Bars from the Inner Dance and Kundalini Yoga workshop in February at Octopus Reef, Kogalla, Nr Galle

Raw Mars Bars and Bananna Poles

Raw Mars Bars and Bananna Poles

Raw Mars Bars

Chocolate Dip Ingredients:
¼ cup agave nectar or what ever sweetener you wish.. Honey, Maple Syrup, Stevia..
¼ cup coconut butter or oil (at slightly warm room temp – need to be liquid)
3-4 tablespoons raw cacao powder (you may also use Carob Powder)
¼ teaspoon vanilla extract
pinch of sea salt
Truffles:
15 Dates – any kind is yummy!
Almond butter – I find it easy to fill when its runny. See recipe below.
With a sharp knife, carefully make a small slit in one side of each date. Remove seed while trying to keep the date as intact as you can. Fill the center of each date with a small bit of almond butter and pinch to close. Set to one side.
In a small bowl, combine, coconut oil or butter, with cacao power, vanilla and salt. Add agave and stir very well until smooth. Take your dates and dip each one in the chocolate mix and place them on wax paper/ or cling wrap. Allow them to sit in the refrigerator for about 15 minutes. Remove from wax paper and enjoy.
If your agave nectar is cold, you will need to move quickly so that the coconut oil doesn’t harden too fast. However, this makes a much nicer, thicker coating for the truffles.
Banana Poles
Almond Butter – see recipe below
Chocolate dipping sauce – see recipe below
10 Bananas’
Crushed nuts
Leaving the skin on, Cut the end’s of the bananas and chop in 3rds or in half depending on how long you would like them. Cut hollow tube inside banana. Cut half of the skin from the banana leaving half skinned and the other half exposed to drip on chocolate sauce. Dip exposed end in Chocolate sauce. Place in fridge – when the chocolate is set – which normally takes 20 mins – pipe the nut butter into the center and sprinkle with nuts. Yum!
Nut Mylk
1 cup (raw) cashews, soaked overnight
4 cups water
1 tablespoon agave nectar or honey
pinch sea salt or pink salt
Discard soaking water and rinse cashews thoroughly until water runs clear
Place cashews, (4 cups fresh) water, agave and salt in a vitamix
Process on high speed 20-30 seconds
Store in glass mason jar in refrigerator
This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water. For half and half (great for coffee and tea), use only 2 cups water in the above recipe.
Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight. Often a layer of cream forms on top of the milk, though don’t be thrown, underneath is pure, delicious white stuff.
 
Chocolate Chia Pudding
Make the above mylk recipe – Take 2.5 cups of mylk
2 tablespoons Cacao Powder
1 tablespoon of Honey or sweetener of choice
½ teaspoon Pink salt or Sea salt
1 tablespoon of Vanilla Extract
¼ cup of Chia seeds
Add everything to the Nut Mylk (except the chia seeds). Blend again.
Place the chia seeds in a bowl. Add the blended mixture. Stir thoroughly to ensure the chia seeds are well distributed. Or place in a glass bottle and shake.
Cover and refrigerate overnight (or for at least 1 hour – ideally longer). (The purpose for refrigerating is to allow the chia seeds to plump up over time. They will increase approximately 10 times their size! And they will thicken the pudding in a few hours.)
Eat in the morning or for dessert in the evening! Stir well again before eating. Feel free to add other flavors other than chocolate. J
Almond Butter
2 cups whole almonds
Blend in a food processor or blender, pushing down from the sides frequently.  After 5 minutes the nuts will be finely chopped, after 7 minutes it will begin to clump together and after 10 minutes the natural oils inside the nuts will release.  Now the almond butter is ready to serve with cut up fruit or veggies.

 

If you wish to follow and subscribe to our blog and our Raw food / Inner dance adventures around the world you can check us out here:

Website: http://www.ecopackin.com

Facebook: http://www.facebook.com/EcoPackin?ref=hl

 

Raw Blessing is my raw food tag name: You can follow me here on Facebook: http://www.facebook.com/raw.blessing?fref=ts

 

Skype: EcoPackin

 

Email: info@ecopackin.com

 

Thanks again for allowing us into your community to share our gifts of love with you all.  We will cherish the memories forever.

 

 

 

 

 

 

 

 

 

 

Beks Raw Sushi from the Febuary Inner Dance & Kundalini Yoga retreat at Octopus Reef, Kogalla

Bek showing us how to make raw food sushis

Bek showing us how to make Raw  Sushis

Raw Sushi with Mock Tuna

1 head Lettuce
10-15 Nori sheets for rolling
1-2 Nori sheet for adding to the Tuna Pate
2 Tomato’s’
1 cup Almonds butter  – extra almonds if you want it to be a bit crunchy
2 Garlic cloves
4 tablespoons Lime or lemon juice
¼ cup Sesame Oil
½ teaspoon salt or pink salt
1 cucumber
1-2 Carrot’s
1-2 Avocado’s
Wasabi Powder
Liquid Aminos or Soy Sauce
Ginger
1 teaspoon Nutritional Yeast – Optional
 
Blend almond butter with sesame oil, salt, garlic, lemon, and nutritional yeast until smooth. Place in a bowl for spreading.
Take Avocado and add ½ teaspoon of wasabi powder mix with fork and place in separate bowl.
Pour liquid aminos or soy sauce into a small dipping bowl with some thinly sliced ginger.
Take the Nori Sheets and place onto a cutting board. Place lettuce, tomato and cucumber on top then pipe or spread tuna mixture. Add avocado and any other topping you desire.
Roll and seal with water at the end of the roll. A sushi-rolling mat helps if you have trouble rolling.
Cut into small bite sized pieces and serve with the soy and ginger.

 

If you wish to follow and subscribe to our blog and our Raw food / Inner dance adventures around the world you can check us out here:
Website: http://www.ecopackin.com
Facebook: http://www.facebook.com/EcoPackin?ref=hl
Raw Blessing is my raw food tag name: You can follow me here on Facebook: http://www.facebook.com/raw.blessing?fref=ts
Skype: EcoPackin
Email: info@ecopackin.com
Thanks again for allowing us into your community to share our gifts of love with you all.  We will cherish the memories forever.

 

 

 

 

 

 

 

 

 

 

 

Shaunagh’s Kundalini Yoga Class for everyone today Thur 21 Fe

Kundalini Yoga Class

Fiona in forhead balance

Would you like to feel both energized and relaxed, come and experience a class

All levels welcome

Time: Thursday 7.45-9.00pm

At Body Bar, 3 Jawatta Avenue, Colombo 5

Tel: Shaunagh’s Mob:      0773022142

NEW YOGA COLLECTION AT BAREFOOT

Fiona models for Barefoot

Yoga mat, bag and meditation cushion

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Fiona models for Barefoot

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Fiona models for Barefoot

BAREFOOT

NEW YOGA

COLLECTION

perfect for
Kundalini Yoga
to sit and lie on

 

AVAILABLE NOW AT

BAREFOOT IN COLOMBO

704 Galle Road, Colombo 3,

Tel 011 2589305

and

BAREFOOT IN GALLE

Galle Fort, Galle, on the corner

of Church Street and Pedlar St

Tel 091 2226299.

 

Designed by Shaunagh Aluwihare

Photography by Luka Alagiyawanna