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The Ayurvedic Kitchen: August 2010

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Vegetarian Food and Lifestyle Coaching. Saturday, August 7, 2010. Yogurt with Pistachio and Dried Saffron. This dessert or pre-dinner delight has got to be tasted to be believed! It is the food of the gods and goddesses! The flavours are so subtle yet so rich and delicious. This is the way yoghurt was meant to be eaten. It is particularly appropriate for celebrations, particularly given saffron is more expensive than gold. 8764; 1kg BD paris creek yogurt or similar un-thickened variety. In a skillet dry ...

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The Ayurvedic Kitchen: Retreat Catering

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Vegetarian Food and Lifestyle Coaching. Stephen provides vegetarian catering and cooking demonstrations for retreats around Australia. His existing clients include the Mudita Institute, Yoga Therapy Australia, Lifeflow Meditation, Shantarasa School of Yoga, Kensington Yoga. Retreat Catering SA from $50 per person per day for a minnimum of 12 people. Interstate Catering from $60 per person per day for a minnimum of 12 people. Subscribe to: Posts (Atom). Enter your email address:. View my complete profile.

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The Ayurvedic Kitchen: August 2012

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Vegetarian Food and Lifestyle Coaching. Thursday, August 9, 2012. Hazelnut Date and Pistachio Treats. 1 cup fresh dates (medjool) seeds removed or 1 cup of dried dates blanched in just enough water to cover for 30 seconds then drained this will give you the same consistency as fresh dates. 189; cup ground hazelnut meal. 188; cup ground almond meal. 188; cup of desiccated coconut organic is best. 1 tbsp LSA mix. 2 tbsp ground pistachio meal (grind small amounts at a time in a mortar and pestle).

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The Ayurvedic Kitchen: Vegetarian Food and Lifestyle Coaching

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Vegetarian Food and Lifestyle Coaching. Vegetarian Food and Lifestyle Coaching. We will soon be offering vegetarian food and lifestyle coaching, embracing a balanced everyday routine of health and wellbeing underpinned by the wisdom traditions of Ayurveda and Yoga. Short and long term assistance will be available to those wishing to embrace taking responsibility for their own health and wellbeing through a balanced diet and daily routine. Programs will be tailored to each unique individual.

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The Ayurvedic Kitchen: March 2011

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Vegetarian Food and Lifestyle Coaching. Thursday, March 17, 2011. PRE-ORDER STEPHEN'S NEW COOKBOOK NOW! This inspiring cookbook is designed to help you rethink your relationship with food. to help you move towards a more nourishing, loving experience. The cookbook also contains information on building a nourishing relationship with food, eating ayurvedically, the medicinal qualities of kitchen spices, shopping advice and inspiring quotes throughout from Stephen. THIS NEW BOOK IS HOT OFF THE PRESS! IT WIL...

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The Ayurvedic Kitchen: Cookbooks

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Vegetarian Food and Lifestyle Coaching. This inspiring cookbook is a collaboration between the Mudita Institute and Chef Stephen Galpin. It is designed to help you rethink your relationship with food. to help you move towards a more nourishing, loving experience. The cookbook also contains information on building a nourishing relationship with food, eating ayurvedically, the medicinal qualities of kitchen spices, shopping advice and inspiring quotes throughout from Stephen. IT WILL BE LAUNCHED BY STEPHEN...

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The Ayurvedic Kitchen: June 2010

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Vegetarian Food and Lifestyle Coaching. Tuesday, June 22, 2010. This is a delicious, hearty daal. great for cold winter days! Moong daal is the 'Queen' of daal. She is light, easy to digest and high in protein. 1 cup whole green mung beans soaked for 2-3 hours (longer if possible). 188; bunch of chard or spinach finely sliced (optional). 1 bunch coriander, stalks finely chopped, leaves roughly chopped for later addition. 1 tsp black mustard seeds. 1 tsp whole cumin seeds. 1 tbsp fresh ginger puree. Steph...

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The Ayurvedic Kitchen: August 2013

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Vegetarian Food and Lifestyle Coaching. Tuesday, August 6, 2013. A recipe is like a prayer; depending on the state of your awareness and connection in that moment, it can take you to the very dwelling place of the divine”. Cup moong daal flour. Water to make a batter approx 1&1/2 cups. 189; tsp ground turmeric. 189; tbsp fresh ginger puree or. 189; tsp ginger powder. 1/2bunch fresh coriander finely chopped. 189; lemon jiuced. 1 med bunch of spinach stripped of its stalk & finely sliced. C for 10 mins.

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The Ayurvedic Kitchen: December 2011

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Vegetarian Food and Lifestyle Coaching. Thursday, December 8, 2011. Due to our busy retreat calendar the opportunities to hold our very popular workshops are not as frequent so unfortunately we only have limited places available. We look forward to sharing a day of preparing, discussing and celebrating food together soon. 2012 Dates, Now Booking. Saturday 25th February - 10 am – 5pm. Saturday 31st March 10 am – 5pm. Cost $125 per person or $115 for two or more. 54 Strathalbyn Rd Aldgate. 8221; - David.

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The Ayurvedic Kitchen: January 2012

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Vegetarian Food and Lifestyle Coaching. Wednesday, January 25, 2012. Date and Coconut Rasayana. 1 cup fresh dates (medjool), seeds removed, or 1 cup of dried dates blanched in just enough water to cover for 20 seconds then drained, this will give you the same consistency as fresh dates. 1 cup of desiccated coconut, organic is best and a little more if needed. Desiccated coconut, a little to cover the balls (pan toasted optional). Get your children involved with the process! Easy& quick to make together.