I ran a bush kitchen, did a festival, fell in love, enjoyed some nomadic lifestyling and now I'm back to the blogosphere ladies and gents. I've settled myself in this strange little tourist town that has been overrun with Australians called Whistler, B.C. I've joined 2 yoga studios and have begun my training in holistic nutrition! Before arriving here I spent 3 weeks in the Yasodhara Ashram in the by Kootenay Lake in B.C. It's been a whirlwind, but I'm back to making food and am back here to share some recipes with you! It was quite the jolt moving from the Ashram to a little mini city. I was nervous about finding local organic food here, but I was lucky to discover that Whistler has a beautiful Farmer's Market. The Ashram grew 40% of it's own food and got the remaining portion from local farmers and a wholesale organic bulk supplier. I felt like I was in food heaven while I was there. I felt blessed with every morsel. I never quite realized how difficult it is to maintain a local sustainable diet in whole food. It is something that you really need to be mindful of in your ordinary life. I loved how at the ashram I never had to question how my meal was prepared, where my kale was grown, or whether or not it was sprayed with any chemicals. Any who here's a recipe for ya! Garlicky cashew basil pesto on rice pasta For the Pesto: Approximately 2 large handfuls of greens. Your choice here really, I used spinach and basil in mine, but you could use kale, arugula or any green available. Put your greens in food processor or vita-mix and blend until pulverized. Add: 2-3 cloves of garlic 2/3 cup of soaked cashews (Another nut/seed could be used here, like sunflower seeds, walnuts..etc) pinch of sea salt juice from half a lemon Blend until smooth then add approximately 1/4 cup olive oil until rich and creamy. You can put whatever extra veggies you like into the pasta. Roasted bell peppers would be good, or whole roasted garlic cloves, caramelized fennel, roasted zucchini or eggplant? The night I made the dish, I caramelized some shallots with some cremini mushrooms and garlic. I also added some thinly sliced black kale and topped with bean sprouts. So tasty and delicious, this recipe is definitely making a re-run in my kitchen soon! Above are some pictures of the garden and root cellar at the Yasodhara Ashram. I was filled with awe and inspiration while living there. I cannot wait to have the time and the resources to dedicate to creating such a self sustainable lifestyle. My few weeks spent in this beautiful community were such a blessing. Making the choice to leave was a very difficult one for me. I had a force outside of the ashram pulling me away. I mentioned in the beginning of this post how I fell in love this summer. It was the pull of that person that brought me out here to Whistler. Moving mountains, traveling miles just to meet up with one other human. It is remarkable how much impact one person can have on another. How much two energies can long to be reunited. There is something about traveling through the rocky mountains of British Colombia that makes you feel so small. Two tiny humans, but such an incredible force between you. Falling in love has been the most wonderful adventure.
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By Nomes
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December 2016
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