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728 Main Street, Vancouver
Highlights
RADHA VANCOUVER IS NOW OFFERING CLASSES FOR OUR WINTER SESSION! FRIDAY: There are three Hatha classes today one at 7:00, one at 9:30 and our noon stretch & relax class at 12:00 . Discover yourself in the calm atmosphere of RADHA.
Three mornings a week give yourself a head start for your day and come to our 7am Hatha classes on Monday, Wednesday & Friday. Also, remember our 10 week Kundalini session at 7pm Monday and Tuesday evening (see more below or on our blog).
PAY-AS-YOU-CAN classes If in need, PAY-AS-YOU-CAN. Classes are available to all!
YOGA classes 16 drop-in classes/week, including a deeper exploration of Hatha with Hidden Language Hatha Yoga.
KUNDALINI classes Mondays at 7pm and Tuesdays at 7pm (Young Adults) Ten week session from JANUARY 16 & 17 until March 19 & 20. Please call for more info or to register.
SATSANG Sunday 7:30 - 8:30 pm. Ongoing every Sunday. FREE! Come and join our community Sunday, February 5th for a special Satsang to honour Swami Radha and her work..
WORKSHOPS Come to our 2 hour workshops Saturdays from 10:00 - 12:00 pm. Bring a journal.
February 11 ~ Mantra Yoga. Observe the effect of sound on your mind.
February 25 ~ Divine Light Invocation. Learn to fill yourself with Light and give back to others.
COOKING CLASSES Rooted Nutrition's classes are off to a good start. There are 7 classes in February starting next weekend with:
Saturday, Feb 4 Sprouting
Saturday, Feb 5 Intro to Sourdough baking
Recipe from the Radha kitchen
by Chef Andrea Potter
Fresh Cucumber Rolls
This is a popular menu item on our summer menu. It is raw, meaning that it is fresh and cooling and has the vibrancy of living, enzyme-rich foods.
Ingredients for rolls
Long English Cucumbers, sliced thinly
Mango or Nectarine, cut into long thin strips
Sunflower Sprouts or Pea Shoots
Fresh Mint, chiffonade (cut into thin strips)
Daikon Radish, cut into long thin sticks
Carrots, cut into long, thin sticks
Method for making rolls:
- Use a Japanese mandolin (available at most cook supplies stores) or slice very thinly with a sharp knife, vertically along the whole cucumber. These are lasagne-like sheets for containing the rest of the ingredients.
- Prepare all of the other veggies and have them in separate piles, ready to roll up.
- Make 2 or 3 per roll (depending on the thickness of the cucumber). Lay them on your cutting board or countertop, one slightly overlaying the other, by only a few millimeters.
- Starting at one end of the cucumber sheet, lay out a few pieces of each ingredient in a bundle. Leave about an inch at the end for sealing the roll.
- Roll the cucumber over the veggies snugly. Once you’ve reached the end of the roll, set it aside.
- If you have the space, it is efficient to lay out many cucumber sheets and roll the assembly-line style.
- Serve with sweet chili-almond dipping sauce
Sweet Chili Almond Dipping Sauce
3 thai chilies, cut in halved and the seeds scraped out with the edge of a knife
1/4 cup grated ginger
6 cloves garlic, chopped
2 cups almonds, soaked overnight in plenty of water, drained and rinsed
1/2 cup lemon juice
1/2 cup agave syrup
salt to taste
Water to thin
Place all ingredients except water into blender. Blend until smooth. Add enough water to this out to a good but thick dipping sauce. (Should be about the consistency of ketchup). Blend until smooth. This sauce keeps well in the fridge.
2 Comments »2 Responses to “Recipe from the Radha kitchen”
Anna Says:
September 10th, 2009 at 2:07 pm
Great that you are publishing healthy recipes. Please continue….it is great knowledge for us to share, and change the fast food mentality.
Love your work,
Anna
Jennifer Says:
August 30th, 2009 at 10:19 pm
YUM! This looks so delicious.