Superfood Power Balls...pure, sustaining energy
1. 1 pint of raw coconut butter (can also blend coconut shreds in food processor until it is butter)
2. 3 tbs vanilla extract
3. sea salt to taste
4. 1 tsp cinnamon (mix and match various chai spices
5. honey to taste
6. various superfoods: chia, flax, hemp, pumpkin, sesame seeds...cashew, almond, walnut, brazil, pistachio nuts... cacao nibs, powder...dried goji, cranberries,blueberries, currants, raisons... gluten-free oats, coconut shreds
-Soften coconut butter in warm water and stir until even so you can pour out into a bowl
-Mix all ingredients together making sure to taste for your liking...adding whatever you think is needed
-Roll into balls or spread out on cookie sheet to make bars (use wax paper on bottom)
-Place in fridge for everything to mold together...BE CREATIVE AND HAVE FUN!
Superpower Green Booster Juice
1. 1 bunch of dinosaur kale
2. 8 stalks of celery
3. 1 large cucumber
4. 1 bunch of cilantro
5. 1 small lemon
6. 3/4 inch ginger
7. large semi-sweet apple
-Juice all ingredients in juicer alternating leafy veggies w/ whole juicy veggies to keep juicer running smooth w/ liquid
-Juice into glass or ceramic container, stir lightly to mix and pour into 6 8oz mason jars to have periodically throughout camp to get a vitamin booster
Sacred Cacao Superfood Shards
1 cup of Cocoa Butter
1 cup of Organic Cocoa Powder
2 tbs Coconut Oil
1/4 cup Raw Local Honey or Coconut palm Sugar
1 teaspoon of Real Vanilla Extract
Superfoods: almonds, pumpkin seeds, hemp seeds, chia seeds, goji berries, any asortment of dried berries, shredded ginger, sea salt, cinnamon or any chai spices, maca, ashwaganda, coconut shreds, oats...
Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat OR in a CROCK POT on high until melted. Turn off and add all the liquid ingredients until smooth then the rest of the ingredients.
Pour the chocolate onto a tray w/ wax paper 1/2 cm or more thick. I like to do another layer of superfood goodness on top then let harden at room temperature or even put in fridge to quicken the process. Take out and crack the chocolate into shards and enjoy!
Trish 'Prema' talks about honoring the sacred superfoods of the planet that through their fortitude over time in their unique environments, have blessed us with their powerful, nutrient dense medicine. She links this to how we must first have the right ethical and sustainable mindset in regards to these medicines as well as the discipline to turn off the tap of toxicity coming into the body. In this way we honor the medicine of plants and strengthen their synergistic healing power.
FOOD FOR LIFE & LIVING WELLNESS
SuperFood Smoothies/ Temple Fruit Bowls... berry yummy youthfulness
Organic Ingredients: 1. 2 cups frozen (& fresh?) berries & small apple 2. 2 cups liquid (filtered water and/or nut milk) 3. large banana 4. superfood options (handful of goji berries, tbs. each of chia seeds, cacao, ginger, tbs. of green plant/vegetable powder and/or protein, .5 cup of unsweetened yogurt (plus pinch of sea salt = Indian 'lassi') or you can use kefir (milk/water), 6. dash of cinnamon
-Blend in whatever combination you feel (keep in mind chia seeds will thicken it up so you could opt to mix them in just before you drink or eat it!
-Pour in quart mason jar (you can either drink when you need energy and/or make into a temple fruit bowl adding temple trail mix on top...you are free with options :)
-Make 2 batches at least for yoga camp
Options For: Liquid Nutrition,
Probiotic Foods, & Superfood Snacks
*Feel free to make or buy any, all, or none of the following
From my kitchen to yours... trish 'prema'
from Gaya's kitchen
3/4 purple cabbage
3 tbsp sea salt
Separate about 4 outer leaves from the cabbage before washing the veggies. Peel the beets and ginger. Grate/grind the veggies (either chopping by hand or in a food processor) and combine in a very large bowl w/ lots of extra room. Add the sea salt. Massage for about 20 minutes until enough liquid forms to cover mass. Place in a large glass storage container with a lid ( I use an old crock pot). Press down the mass so the liquid covers it. Layer the cabbage leaves over the mass to form a seal. Now you will need a weight to keep the mass pressed down. I use a baggy full of clean rocks placed over a wooden disk that slides easily down into the crock pot. Innovate! Set in dark place 70-75 degrees for about two weeks. When good to the taste, transfer into covered jars and store in refrigerator to stop fermentation process.
*NOTE: It is very important that hands, cutting board, and plastic/wooden spoons (good to use so don't kill the good bacteria) are cleaned in soapy hot water and rinsed in a grapefruit seed extract rinse. This ensures bad bacteria do not grow in your fermentation. As a side note, you can put them it in mason jars just as described above leaving an inch from the top for veggies to expand. Also, to make sure a good, healthy, probiotic culture is established (prevents bad or moldy fermentation from occurring, mix cabbage w/ a good 1/4 cup of cabbage from a previous batch or store bought brand...OR...mix in the contents of a probiotic capsule...tablespoon of miso paste will even do the trick. Make sure to taste periodically for the right texture and fermentation for your liking 7-14 days.
Raw Sprouted Almond Milk : 'divine nectar'
(2 quarts of super enzymatic, nutrient rich, liquid LIFE FORCE
1.Buy Raw ORGANIC Almonds (Available at Farmers Markets. The ones at normal grocers are pasteurized by California Law so you can only get them through local farmers. Here is a list of Farmers Markets where I have bought them: Sebastopol (Sundays), Occidental (Fridays), Wells Fargo Center (Saturdays)...
2. Clean, filtered water 3. Blender or Vitamix 4. Nut bag 5. Big glass/ceramic bowl 6. 2 Quart Mason Jars
-Day 1: Soak 1 cup raw almonds in water and soak overnight
-Day 2: Rinse almonds well w/ water and spread on plate. Make sure to cover w/ clean cloth or paper towel
-Day 3: Rinse almonds lightly and blend with 3 cups water until creamy white. Pour into nut bag over bowl and squeeze until all milk has been wrung. Place almond meal back into blender and blend again, this time with 3 cups water until creamy white. Pour into nut bag over bowl and squeeze until all milk has been wrung. Lightly stir nut milk in bowl and pour into 2 quarts jars. (*You can use almond meal that is leftover as a base for cookies, crackers, pie crusts etc.)
To the most vital milk you'll ever drink...YUMMERS!
Y o g a C a m p S o n o m a
Co-creating a spiritual experience in nature, a community of presence, and a platform for change!
September 29th -October 1st 2017