Recipes

For many years our guests have asked for the Angel Valley recipe book. It has not manifested yet. Nor has anybody been able to take our chef home with them..... We finally keep our promise: On this page you find recipes.

Kirstin: "The actual amounts are a work in progress. They are approximated to the best of my abilities. I invite you to try them out. Use your feelers. Please let us know your experiences!! We will update the recipes as we receive comments."

Latest update: March 26, 2010

Ginger Carrot Soup

1 lb bag 
1-1/2 inch
1  

2
1/2 teaspoon
1/2 teaspoon 
1/4 teaspoon
2-3 tablespoons
1-2 
to taste
some
1 can

peeled organic carrots
ginger fresh grated
onions or
leeks rough chopped
cumin
onion powder
garlic powder
salt
limes, juice of
honey
water
coconut milk

ginger-carrot-soup

Method

In a medium sized pot place carrots, ginger and onions. Add water to cover veggies and then another inch above.  Bring to a boil.  Add cumin, onion powder, salt, lime juice and honey.  Simmer until carrots are tender in about 20 minutes.  Add coconut milk and puree in blender or Vitamix until silky smooth.

Intentions

Honey can vary with the sweetness of the carrots.  If using bought vegetable stock hold back on the garlic powder, onion powder and salt.

March 26, 2010 

Coconut Vegetable Curry

2 teaspoon
2 teaspoon
1/2 teaspoon
1 tablespoon
3 tablespoon
1/4 cup        
2-3 cloves

1 inch
2 tablespoon
2 tablespoon
1/4 cup
1/4 cup
1/4 cup
1 tablespoon
1
1
2 cup
2 cup
2 cup
1 cup
1 can 

fenugreek seed
cumin
coriander
garam masala
curry powder
sunflower oil
garlic chopped
ginger grated
cilantro cut thin
basil cut thin
lime juice
honey
tamari
salt
onion large dice
red bell pepper large dice
carrots large dice
zucchini large dice
yellow squash large dice
japanese sweet potato dice
coconut milk

coconut-vegetable-curry

 

Coconut Vegetable Curry

with fried tofu, jasmin rice,

mango salsa, cucumber raita,

condiments: chopped cilantro,

toasted coconut, toasted almonds

Method

Place sweet potatoes in a pot and cook until just tender.
Place a wide bottom pan over medium high heat.  Add sunflower oil and let get hot.  Add fenugreek and let sauté for 2-3 minutes. You will smell it. then it is time to add some of the fresh basil, ginger and garlic.  Cook until you can smell the gingeT or garlic. Add cumin, coriander, garam masala, and 1/3 of the curry. Again cook until you can smell the new spices.  Stir in onions and carrots cooking 10-15 minutes or until the carrots just begin to get soft.  Add another 1/3 of the curry powder.  Stir in salt.  When the veggies are hot add lime juice, honey and tamari.  Allow the liquid to come to a boil and cook for 3-5 minutes. Add bell peppers, zucchini and yellow squash.  Stir well so all the veggies get covered with the yummy juice and cover pot.  Cook covered 5 minutes or until squash is starting to soften.  Remove cover add last of curry powder and strained cooked sweet potatoes and coconut milk and salt if needed.  Cook until flavors come together readjust seasonings to your taste.  Eat Well!

Intentions

This dish is about building flavors.  The entire cooking of the dish should take 30-40 minutes.  This dish is good practice at using your senses and listening to when you are guided to add a certain ingredient.  If you were to add all the ingredients at once the dish would still be yummy.  Play with it using your inner knowing trusting you will be guided along the way.  As with your meditations, so with your life.   

March 26, 2010 

Seed Dip - Cheddar Flavored

1/2 cup
1/2 cup
1 cup
1

1/2
2 tablespoons
2 tablespoons

pecans soaked 8 hrs
walnut soaked 8 hrs
sunflower seeds soaked 2 hrs
red bell pepper

lemon juice of
nutritional yeast
tamari

seed-dip

Method

Drain and rinse seeds and nuts. Combine all ingredients in a food processor or Vitamix and process until smooth.  Adjust seasonings  or try some fresh herbs.  Serve with vegetables or in a salad.

Intentions

Soaking nuts and seeds allows the enzymes to wake up and allows our body to assimilate them easier.  If in a pinch you don’t have time to soak them it will still be good.
With seed spread get wild and crazy.  Flavor them like your favorite chicken salad or tuna salad.  The sky is the limit.

March 26, 2010 

Garden Herb Dressing

1/2 cup

1/8 cup

3 tablespoons
1/8 cup
½ inch
1 clove
11/2 tablespoon
11/2 tablespoon
1 teaspoon
1/2
4 oz
2 oz

2 oz

arugula

cilantro

basil fresh
dill fresh
ginger grated
garlic
lemon juice fresh
lime juice fresh
salt
avocado
water
olive oil

sunflower oil

garden-herb-dressing

Method

Combine all ingredients in blender except olive oil.  Blend well until all ingredients are pureed.  Slowly add in oil and adjust seasonings.

Intentions

This can change with the seasons.  Use the herbs in season or try different greens.  Red peppers, carrots or onions also make great additions.

March 26, 2010 


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