By Anne Saks, Faith Stone
Allow Shoshoni's grasp chefs, religion Stone and Anne Saks, advisor you in developing that nourishing surroundings that turns stable nutrients into nice foodstuff. here's a sampling of the recipes that experience made the Shoshoni Yoga Retreat kitchen a memorable event for 1000's of diners and retreat-goers.
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Extra resources for The Shohoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa
Refrigerate until cold, at least 2 to 3 hours. 4. Pour chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. 5. While the ice cream is freezing, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave on medium power in 30- to 40-second intervals, stirring regularly until chocolate is melted and mixture is smooth. 6. When the ice cream has churned, fold in cherries, then drizzle the chocolate mixture into the ice cream as you transfer it to a freezer-safe container, creating ribbons of chocolate that will break up as you stir it gently.
This version has a strong coffee flavor and just the right amount of sweetness to it. For an easy variation you can stir a half teaspoon of cinnamon into the sugar syrup instead of making the granita with the coffee alone. 1 cup water 1 cup sugar 3 cups strong coffee 1. Combine water and sugar in a small saucepan. Bring to a simmer, stirring until the sugar is completely dissolved. Remove from heat, and stir in the coffee. 2. Pour into a flat, shallow dish, such as a 9- by 9-inch baking or casserole dish, and place the dish flat in the freezer.
2. Combine water and sugar in a large saucepan. Cook over medium heat, stirring until the sugar dissolves. Add peaches and simmer, stirring occasionally, until peaches are tender. Remove from heat. Stir in vanilla and peach schnapps, if using. 3. Transfer to a large bowl and cover with plastic wrap. Refrigerate until cold, 2 to 3 hours. 4. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the sorbet has churned, fold in fresh raspberries until they are evenly distributed.
The Shohoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa by Anne Saks, Faith Stone