I’m gearing up for one of the most exciting projects of my life and career so far. Those of you familiar with the world’s yogi landscape will have probably heard the name Shiva Rea before. She is an internationally renowed and well respected yoga teacher based in California who teaches all over the world. This past weekend she has been teaching in the Netherlands and today she is teaching a tantric yoga workshop for 200 something people organised by Yoga moves studio in Utrecht. And guess who’s catering the lunch packages? Yes, I guess that would the one seated behind the key board. Aka moi!
I am so happy, fortunate and grateful to been given this opportunity. So thank you very much Yoga moves! But it’s not only because it’s Shiva Rea, which just makes the whole thing extra joyful. But really simply because I will be nourishing 200 yogi’s (my favorite people in the world next to foodies!!) with my interpretation of healthy but still super delicious yogi food. So I got those brain cells cracking the past couple of weeks and developed a menu worthy of any tantric princess or prins. Here’s what I came up with.
Love nest wholegrain couscous salad with fresh herbs and sunflower seeds
Red lentil köfte with za’atar and pomegranate molasses
Don’t worry beet happy hummus with spelt cracker and quinoa rice waffle
Zesty honey bunny yoghurt dressing
Sexy date covered in chocolate and raw coconut flakes
I already featured the recipe for the beetroot hummus in an earlier post and today I’ll share the recipe for the love nest salad and zesty yoghurt dressing. The salad is based on an Ottolenghi recipe that I tweaked a bit to make it yogi proof. It is perfect for balancing both Pitta and Vata because couscous is an excellent grain for both types. Also the sunflower seeds are super duper energy boosters and the combination of fresh herbs gives the whole thing a vibrant spring feeling. Of course I couldn’t go a day without using my precious spice box and so wasn’t shy with the coriander, cumin and cinnamon powder. I suspect Shiva Rea will have already gotten everyone’s inner flame burning brightly by lunch time but the spices will help to also get the digestive fire going. While the yoghurt dressing acts as a nice counterbalancing cooling agent.
If you are reading this post after attending the workshop I hope you had a great time and please do give me a shout out to let me know how you enjoyed your lunch. Next week I will also post the recipe for the sexy dates which I know a lot of you will be very very happy to have. I leave you in the hope that you have had an inspiring workshop and are feeling fully nourished in every possible way.
Pulling of a catering this size takes a village and I want to thank mine. Vanja, Patty, Francis, Iris, Cynthia and Farida thank you so much! You ladies rock big time!
Love nest salad (for 4)
- 150 grams whole wheat fine grain couscous
- 175 ml boiling water
- a pinch of himalaya rock salt
- 1 1/2 teaspoon each of coriander, cumin and cinnamon powder
- a small handful of parsley leaves
- a small handful of coriander leaves
- half a handful of fresh dill
- half a handful of tarragon leaves
- about 20 fresh mint leaves
- 100 ml olive oil
- lemon juice to taste
- 50 gram toasted sunflower seeds
- a pinch of chilli flakes
- 30 grams rucola roughly chopped
- 2 tablespoons of pomegranate seeds (optional)
Put the couscous in a bowl, add the spices and a dash of salt and cover with the boiling water. Put a close fitting lid or plate on top of the bowl and let sit for 10 to 15 minutes until the couscous has soaked up all the liquid. Fluff up with a fork and let cool a bit. The couscous may seem a bit drier than you are used to at this point but it will soak up more moisture from the herb and oil paste later. And believe me you don’t want soggy couscous!
While the couscous is resting make the spice paste by putting the fresh parsley, coriander, dill, tarrragon, mint and olive oil in a food processor. Process to the consistency of a thin pesto. Now mix this thoroughly through the couscous until it turns a bright green. Taste to see if it needs a bit more salt and season with some lemon juice. Now mix in the toasted sunflower seeds, chili flakes to taste and the rucola. For extra sex appeal garnish with pomegranate seeds.
Zesty Honey bunny yoghurt dressing
- 3 tablespoons full fat yoghurt
- 1 teaspoon yellow mustard
- 2 teaspoons honey
- zest of half a lemon
- juice of 1 lemon
Mix everything together to a smooth dressing.