Want some foodie inspiration for the weekend? Here’s a recipe from Kate, one of our retreat chefs. If you join us for the 5-day Cowgirl Yoga this summer, you’ll get to savor a special evening of Kate’s cooking along with her sustainable eating chat, plus she will be joining us for a hike and sharing her extensive wildflower and plant knowledge. This recipe was enjoyed by our yoga & ski retreaters in March.
Thai Sticky Rice
- 1 cup thai sticky rice (or basmati)
- 2 cups water
- 1/2 cup toasted shredded coconut
Wash thai sticky rice three times through a sieve to get dirt and such out. Add water and rice together and bring to a boil; reduce to a simmer and cover for about fifteen minutes. All water should be absorbed, but the rice will be extremely sticky; remove from heat. As it cools down, add shredded toasted coconut and serve. Can be rolled into balls and served with a curry, like…
Red Thai Curry
Combine and cook in the oven at 350 for an hour until cooked:
- 1 block of firm tofu drained and dried, cut into 1/4″ cubes
- 1/2 c tamari
- 1/2 c sesame oil
Add the following ingredients to hot pan or wok with enough sesame oil/safflower oil to coat, and stir constantly until onions are translucent:
- 1 minced onion
- 3 garlic cloves
- 1/2 cup minced ginger (fresh is best, don’t do the powder or canned)
- 1 lemon grass stalk, finely chopped
Then add:
- 2 tbsp galangal root
- 4 tbsp red curry paste
- a few kefir lime leaves
- 1 bell pepper, julienned
- 2 carrots, julienned
- cooked tofu from the oven
- 1 cup sliced mushrooms (white is ok, but if available straw mushrooms are ideal, or fresh shittakes)
Cook for five minutes stirring constantly then add:
- 1 can organic coconut milk and and put on simmer/low on stove for about fifteen minutes, stirring occasionally to prevent burning bottom of pan
- finally add 2 cups of peas and 1 teaspoon of fish sauce
Remove from heat and taste.
- Add salt and 2 tbsp of fresh cilantro for garnish.
Kate recommends having a bowl of salty roasted peanuts on the side to add to the dish. For a spicier version, add more red curry paste and thai chilis for heat (but watch out, they are very hot!).