Recipes from Today’s Cooking Class! Raw Pesto, Cashew Cheese, and Superfood Balls

Thank you all who attended today’s cooking class at Purple Valley. Here are the recipes for what we made in class.


1 cup walnuts, soaked 6 hours and rinsed

1/4 cup extra virgin olive oil

1 clove raw garlic, minced

handful fresh basil leaves

large handful fresh cilantro leaves (you can use any herbs you like- basil, parsley, spinach and arugula also work well

pinch sea salt

juice of 2-3 lemons

dash black pepper

Combine all ingredients in a food processor and blend. Enjoy with crudités, crackers, or wrapped up in a collard green!


2 cups cashews, soaked for 4 hours and rinsed

juice of 1 or 2 lemons

1 1/2 Tbsp mellow white raw (unpasteurized) miso

1 garlic clove, minced

pinch sea salt

pinch black pepper

any herbs you like- try cumin, coriander, cayenne, basil, or paprika

Mix all ingredients in food processor, adding enough water to blend into a smooth paste. You may have to scrape the sides of the processor to ensure all ingredients are blended. Wrap the cheese in a cheesecloth or piece of muslin, place in a sieve or collander so that it can drain, and place a weight on top. Allow the cheese to sit and ferment for 24 hours, then enjoy! Store in a covered container in the refrigerator for up to 3 days.


1 cup almonds, soaked and dehydrated

1 cup dates, pitted

1/2 cup grated coconut

2 Tbsp chia seeds

1/3 cup organic cacao powder, preferably raw, definitely fair-trade!                 

1.5 Tbsp spirulina

2 Tbsp ground flax seeds

You can also add vanilla, sea salt, goji berries, dried apricots, or maca powder if you like!

First, grind almonds to a find powder in the food processor. Add in remaining ingredients and process to a thick paste. Form balls with your hands and roll in some grated coconut or cacao powder. These balls will keep in the fridge, covered, for a week!



Yogi Food Vol. 1 is now available for pre-order!

75 easy-to-prepare deliciously healthful vegan recipes, including many raw dishes, soups, and desserts. Paperback. Order your copy now at yogifoodlove@

750 rupees/ $15 USD/ 12 euros

Please add $4USD/ 3 euros for international shipping!

The book will be in print very soon!


Almond Mylk



Honey/Maple/Coconut Sugar/Stevia/Dates


Nut milks are quite flexible and wonderful on their own or used in recipes. Homemade fresh “nutmylks,” made from soaked and/or sprouted nuts, are infinitely superior in taste and nutrition to packaged, factory-made milks.

First it is ideal to soak the almonds with fresh water and a pinch of seasalt for 8 hours, or overnight. This soaking neutralizes the compounds in nuts which can make them more difficult to digest, and also makes the nutrients in nuts more bio-available. When making nutmylk simply rinse the nuts in clean water after soaking, then place the wet nuts in the blender with water. The amounts can vary according to how rich you like your mylk- a good starting point is a 1 part nuts to 4 parts water, although a richer mylk is definitely yummy…

If you like your milk plain or intend to use it to cook non-sweet dishes, you can make it with only those two ingredients or even add a pinch of Celtic sea salt. If you want to drink it alone or make dessert it is nice to add a bit of the sweetener and spices of your choice- a spoonful of honey and a dash of cinnamon are a good option.

Simply blend all ingredients on high until the nuts are finely ground, then strain through some layers of cheesecloth or a nutmylk bag, and enjoy.

The leftover nut pulp can be reserved to make dehydrated raw crackers, and will keep in the freezer.

Welcome to Yogi Food!

Here you will find easy recipes for some of the delicious and nourishing foods prepared for the yogis this season at the fabulous Purple Valley Yoga Retreat in Goa.  I’ve received so many requests for a cookbook that I wanted to share some tips, tricks, and techniques for making colorful, nutrient-dense, and scrumptious meals at home!

As these recipes are inspired by the fresh local produce and what is available here in Goa,   the ingredients are generally easy to find. Please feel free to substitute fresh seasonal produce that is local to you! Most of these recipes are based on ideas upon which each chef can experiment at home. Be creative!

With the goal of promoting the best health possible via nutrition, many commonly used ingredients are not found in the Yogi Food recipes, including such processed foods as soy sauce, refined oils, most vinegars and packaged foods, etc. All recipes are also vegan and  gluten-free.  Please be sure to always choose the most organic and sustainably-grown local whole foods available! 

Enjoy your food in excellent health!