If you don't see the current week, just e-mail us and say,
"Hey Star...Where's the recipe of the week?"

We would love to hear from you!

Questions about food?
FoodQuestion@yogaoasis.org

Question about a recipe?
Tell us how you liked it.
RecipeQuetion@yogaoasis.org

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The answers to your most of your questions will be posted at the bottom of this page.

Yoga Oasis Kitchen philosophy:

There are no mistakes in the kitchen, only creations!

cooking tip number 1:
You can almost always add more, it is much more difficult to take it out.

Monday Aug. 25 '08

Joshua's Amazing Pistachio Cookies - Dessert
These can be made raw or baked
3 cups pistachios fine ground
1 cup almond meal fine ground (the almonds should be peeled before grinding, this makes a lighter cookie)
1 tsp vanilla
1 tsp cinnamon
2 pinches of salt
2 heaping tablespoons of raw or roasted (smooth or crunchy) almond butter, unsalted
6 Tlb. maple syrup
6 Tlb. agave
2 Tlb. honey
oat flour - up to 1 cup -to make this, take rolled oats and blend in a dry vitamix container or coffee grinder

Mix everything in a bowl except the oat flour. Your mix will be on the wet side..

Then add small amounts of the oat flour till you get a cookie dough consistency.

Roll into little balls then press flat between your hands to make the perfect little cookie shape. Place on trays with teflex sheets or parchment paper. Place in the dehydrator for as short as 2 hours or as long as 10 hours on 115 degrees. The longer you leave them in the dryer the cookie. Store in an airtight container or bag in the fridge.

If you don't have a dehydrator, then you can bake them on an oiled cookie sheet and bake at 300 for 10 - 12 minutes.

- For recipes from past weeks see below the ads -

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Monday Aug. 11 '08

Carob Fudge Balls - Dessert
Mix the following ingredients in a large bowl:
Mix Dry ingredients first, then slowly mix in wet ingredients.
Dry Mix
1 cup of Raw or Roasted Carob Powder
1 cup of Shredded Unsweetened Coconut
plus 1 cup coconut kept in a small bowl
1/2 cup Chopped walnuts – optional
2 teaspoons cinnamon
Wet Mix
1 16 oz jar of Raw or Roasted Almond Butter, unsalted
1 12 oz jar of Brown Rice Syrup and/or honey (adjust to taste)
1 or 2 teaspoon(s) Pure Vanilla Extract
Mix with a fork. Sprinkle in a little water if mix is too dry (be careful not to add too much water) Place 1 cup of coconut or finely chopped nuts into a small bowl. Form mix into small bite-size balls in the palm of your hand. {note: If mix is too wet or dry add a little more of the dry or wet ingredients as needed.}
Roll each ball in the coconut or nuts until it becomes completely covered.
Sprinkle with more cinnamon if desired.
Eat them at room temp.or freeze before serving.

Monday Aug. 17 '08

Quinoa Tabouli - Salad
1 cup cooked or sprouted quinoa
1 cup finely chopped parsley (food processor works well for this)
1/2 tsp. celtic salt
1/8 cup lemon juice
1 clove garlic (crushed)
1/8 cup olive oil
4 scallions finely chopped
Mix well & chill 2 hours.
just before serving add:
2 tomatoes diced
1 cucumber diced
At this point taste your salad.
Adjust the taste by adding more salt, lemon juice or olive oil if desired
Serve on lettuce leaves.
Garnish with sprigs of parsley or mint
optional: if you really like olives, sprinkle finely chopped olives on top