Bulgaria Felt Like Ohm
Last month I had the pleasure of going on the most rejuvenating weekend yoga retreat at the Bakyovo Retreat Center outside of Sofia, Bulgaria. The weekend was filled with good company, self-reflection, healthy movement (ashtanga and yin yoga and hiking), meditation, laughter, relaxation and nourishing food. It was the perfect addition to my month of rejuvenation in Bulgaria. Fortunately Albina, the chef at Bakyovo Retreat Center was kind enough to share some of her delicious recipes from the weekend. I hope you enjoy them as much as I did!
Here are the recipes adapted from Albina:
- 1 kg pumpkin or squash
- 2 potatoes
- 200 gr vegan sour cream
- 1 teaspoon lemon juice
- 0.5 teaspoon grated fresh ginger
- 1 bay leaf
- 0.5 teaspoon milled cumin
- 1 teaspoon milled coriander
- 0.25 teaspoon nutmeg
- 1 crushed garlic clove
- 1/4 cup vegetable broth
- 1/4 cup roasted cashew or pumpkin seeds
Grate the squash in - 2.5-3 cm pieces, and the potatoes in 1.5-2 см.
In 3 liter cooking pot, put 2mm vegetable broth to cover the bottom. Cook the broth and the bay leaf, when the bay leaf starts to slightly change its color, add the cumin and coriander. Immediately after add the vegetables and stir.
Add some boiling water to cover 2-3 fingers on top. Leave to boil and put a cover. We cook on a medium strength 10-12 min. Add salt, garlic, nutmeg. Stir and puree everything in the blender. Add sour cream and lemon juice and stir. You can stir-fry a little ginger with cashew or pumpkin seeds for garnish.
Beet Root Salad
- Green apples 0.5 kg, finely chopped
- Beetroot 0.5 kg, finely chopped
- Carrots 0.5 kg, finely chopped
- Raisins 150 grams
- Walnuts - 50 grams
- Zest and juice of 1 lemon
- olive oil, salt and pepper to taste
Add the apples, beetroot and carrots to a bowl. Zest the lemons, and add it to the bowl. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
Add splash of olive oil, salt, and pepper to taste
Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.
Add the raisins and walnuts for decoration on top. Keeps in the fridge for up to 3 days.
- bananas - 2, peeled
- dates - 6, pitted
- 3 tablespoons of chia seeds
- 100ml coconut or other nut milk
- For the decoration: seasonal fruits, coconut flakes or nuts
The night before, soak the chia seeds in the milk and set in fridge overnight. In the morning, blend the bananas with the dates. Add it to the chia mixture. Decorate with the fruits, coconut flakes, dried fruits and nuts. Serve slightly chilled.