Otherwise known as the vegetarian staple, "The Buddha Bowl," at 'Niwas we aim to make the commitment to keep all of our Buddha Bowls as "local" as possible, depending on the season.
Always start with your base!
The best Farm bowl starts with a hearty base. During summer and fall season, we like to roast a mix of potatoes and root vegetables from the Farm or from local Farm friends at the Farmers' Market. Some options for your hearty base include (but are not limited to!):
Then select your greens!
There are so many options here! We like to select our various lettuce greens if we cook the base in advance and can let the base cool for more of a hearty salad. For a warm bowl, you can use beet greens, kale, and/or mizuna. They can be fresh or sautéed for some variation.
Then add some locally-sourced veggie pizzazz!
Keep your base and greens company with some locally sourced veggies. At least 2 other ingredients keep the Farm bowls looking beautiful and offering dense nutritional value. Some options we incorporate include:
Protein is a nice addition.
Some local proteins we add include chopped Alpine meadows cheese, homemade Halloumi cheese or boiled eggs.
Fresh herbs are necessary in our books.
We love our fresh garden herbs around here. Our favorite is chopped dill however chopped parsley or cilantro can also add some depth of flavour.
Don't forget the dressing!
Farm Bowl dressing is a staple at 'Niwas. The general recipe we use is:
Buddha and Farm Bowls become such a fun and playful way to simplify your diet, connect with seasonal items, and share ideas with friends. Do you have any tips for your local bowls? We'd love to hear them!
- By Caitlyn Borowsky, Student & Karma Yogi
What have we been up to so far this Spring at Niwas?
Planting, dreaming and preparing Annapourna Garden.
We began this season with planting onion seeds in mid-February followed a few weeks later with a variety of flowers. So far, we are grateful to be nurturing four types of onions, three varieties of lavender, viola, lupins, ornamental oregano, two varieties of snap dragons, portulaca, asters, chilli peppers, and petunias. On the Piscean New Moon we sowed the seeds of basil and tomatoes, which will become delicious Niwas tomato sauce in the last weeks of Summer.
In addition to planting and tending to the seedlings, we are thoughtfully setting the garden and ourselves up for success for the growing season. We are not only tending to the Land in anticipation, we are also tidying up our own actions and energies to make space for the manifestation of abundance and beauty, so we may spend this next cycle offering from a place of simplicity and full-hearted love.
We are preparing the garden beds to hold and nurture new life by clearing the remnants of last year’s crops and using those remnants to feed the compost which will cycle back to the Earth. Currently, 'Niwas feels much like a space of transformation, regeneration and preparation. Personally, I am am feeling Spring’s frequency of optimism and opportunity, especially as I walk through Annapourna Garden, hearing and dreaming of the possibilities that are on the horizon.
The Awakening of Possibility and Opportunity
Although nothing truly dies in Nature, Spring does bring about a tangible experience of vitality and life compared to the quietude of Winter, where activity is slower and beneath the surface. We see new life emerging everywhere, from the fresh tips on the fir trees, geese making their way back home, and all of the onion and lavender seedlings thriving towards the Sun. We hear the various melodies of birdsong among the treetops where silence once hung, and we smell the aroma of pine sap beginning to ooze to the surface of their bark. The potentiality of this new growth would not be possible without the offering of what has come before.
At 'Niwas this regeneration is witnessed most tangibly via…compost! Last years' pea shoots, buckwheat stems and oat straw have been broken down and mixed with a generous amount of cow dung all winter to become a vibrant heap of nutrients for this years crops. This regenerative re-cycling shows us the opportunity of letting go of what has served its purpose and to utilize the breakdown of this ‘death’ to fuel what is to come, what is to be birthed and brought to life.
Today, in Annapourna Garden there is a sacred sense of vacancy and as I walk along the dormant strawberries and hibernating garlic, the crunch of fallen pinecones and the last remnants of snow beneath dirt covered boots treading where bare feet will soon dance again awakens a sense of joy and optimism within me. At first glance, the garden plots may appear bare and empty but if we take a moment to truly listen, we can sense the vast possibilities that await. Those rows of bare dirt and rotten leaves will soon be transformed into an environment bustling and blooming with calendula, cabbage, tomatoes, honeybees, pumpkin, foxgloves, lupins, chili peppers, and bushes heavy with raspberries and groundcherries. This is what I think of when I imagine explaining what 'Niwas feels like. A home for opportunity and growth and abundance for all living beings, not only reserved for Yogis but also for the insects, the dark eyed juncos and crows, chipmunks, goats and the plants themselves.
5. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
6. Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta-specific rolling pin if you can and roll it very thin. Cut in 1 cm strips for fettuccine.
7. Try to procure a pasta machine, This helps! Always follow the machine instructions for rolling and cutting.
8. To cook pasta, this should be done right before serving, with all the sauce and fix-ins ready and waiting! Cook in a pot of boiling water (we like to add a bit of salt as well). Fresh pasta only needs 2-3 minutes generally, as compared to dried packaged pasta which requires close to 10 minutes. You will know the pasta is ready after it floats, and a taste test of course!
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