Dharma Feast Cookbook

D
HARMA
F
EAST
C
OOKBOOK

R
ECIPES FOR A
F
RESH
S
TART

DHARMA FEAST COOK BOOK

R
ECIPES FOR A
F
RESH
S
TART

T
HERESA
R
OGERS AND
T
IKA
A
LTEMÖLLER

KALINDI PRESS

P
RESCOTT
, A
RIZON

© 2012, Trimurti

All rights reserved. No part of this book may be reproduced in any manner without written permission from the publisher, except in the case of quotes used in critical articles and reviews.

Cover Design and Painting: Matt Sullivan

Interior Design and Layout: Tiia Antere

Library of Congress Cataloging-in-Publication Data

Rogers, Theresa (Courtney Theresa), 1969-

Dharma feast cookbook : recipes for a fresh start / Theresa Rogers and Tika Altemöller.

     p. cm.

Includes bibliographical references and index.

ISBN 978-1-935826-21-7 (trade paper)

1. Vegetarian cooking. 2. Cooking (Natural foods) 3. Cookbooks. I. Altemöller, Tika. II. Title.

TX837.R746 2012

641.5’636--dc23

                                                  2011041288

Kalindi Press

P.O. Box 1589

Prescott, AZ 86302

800-381-2700

http://
www.kalindipress.com

This book was printed in the U.S.A. on recycled, acid-free paper using soy ink.

DISCLAIMER: The material in this book is intended for educational purposes only, and as such is not meant to be a substitute for professional medical intervention or used to treat or diagnose diseases. In any use of the recipes, diets or other recommendations or approaches discussed in this book, please apply common sense and as necessary consult a qualified, licensed health care professional.

F
OR
L
EE
L
OZOWICK

who was the embodiment of both the essence

and form of the pages that follow.

This book is dedicated to his good name.

A
CKNOWLEDGEMENTS

We would like to thank Purna Steinitz for his editorial and contextual contributions.

Suzanne Nestrud for her vast contribution to this book, which included overseeing the project, editing, and the testing of recipes.

Madeline Rains, Bhu Sullivan, and Fire Williams for photographs.

Matt Sullivan for the painting on the cover and cover design.

Khandro Kelly and Lisa Ratto who supported this entire project.

Tiia Antere for formatting and layout.

And our many friends who tested recipes.

Recipes and other information from
Intuitive Eating
by Humbart Santillo, N.D. used by generous permission of Hohm Press, Prescott, Arizona.

Recipes from
Hohm Cookin’ Music for the Tastebuds
used by generous permission of Hohm Press, Prescott, Arizona.

Raw recipes from
Raw Soups, Salads, and Smoothies
by Frederic Patenaude used by generous permission of the author.

Quotes from the
Hohm Sahaj Mandir Study Manuals
used by generous permission of Hohm Press, Prescott, Arizona.

Information from
10 Essential Foods
by Lalitha Thomas used by generous permission of the Hohm Press.

Information from Health Coach Systems Intl. Inc. used by generous permission of Dr. Mark Percival.

C
ONTENTS

1. TO BEGIN WITH

The 3–Stage Diet

The Essential Foundations

The Context of an Intentional Diet

Cooking and Eating

Chewing

Minimalism

2. OUR MAIN INFLUENCES

The Vegetarian Diet

A Raw Food Diet

Macrobiotics

The Traditional Diet

The Alkaline/Acid Consideration

3. THE BASICS

The Dharma Feast Diet

Food Combinations

Food Rotation

4. MENUS

The Benefits of Planning

Other Ways to Cook “Smart”

Special Occasion Meals

Indian

European Gourmet

Japanese Sushi Buffet

Two-Week Menu Plan for Stage 2 Diet

One-Week Menu Plan for Stage 3 Diet

5. RECIPES

Breakfast

Smoothies

Papaya Pudding Smoothie - Stage 3* - Raw

Tropical Smoothie - Stage 3* - Raw

Nut-Fruit Smoothie - Stage 3* - Raw

Day Starter Smoothie - Stage 3* - Raw

Pear-Mango-Banana Smoothie - Stage 3* - Raw

Mango-Coconut-Pineapple Smoothie - Stage 3* - Raw

Green Spirulina Smoothie - Stage 3* - Raw

Basic Smoothie - Stage 2

Fruit Everything Smoothie - Stage 2

Fruit Salad

Regular Fruit Salad - Stage 3

Summer Fruit Salad - Stage 3

Oatmeal - Stage 2 or Stage 3

Brown Rice Cereal - Stage 3

Millet-Almond Cereal - Stage 3

Buddha Gruel - Stage 2 or Stage 3

Winter Rice Breakfast - Stage 3

Above the Line Granola - Stage 2

Breakfast Potatoes - Stage 3

Vegan Pancakes - Stage 2

Tomato, Onion, and Spinach Frittata - Stage 2

Breakfast Burritos - Stage 2

Tofu Bacon - Stage 3

Salads and Dressings

Arugula Salad - Stage 3 - Raw

Raw Red Beet Salad - Stage 3

Warm Broccoli Salad - Stage 3

Cabbage Salad - Stage 3 - Raw

Purple Cabbage and Basil Salad - Stage 3

Caesar Salad - Stage 2

Carrot Salad - Stage 3

Cucumber Salad - Stage 3 - Raw

Cucumber-Tomato Salad - Stage 3 - Raw

Fennel Salad - Stage 3 - Raw

Green Salad - Stage 3 - Raw

Hearty Salad - Stage 2

Hot Salad - Stage 3

Kohlrabi Salad - Stage 3 - Raw

Potato, Beet, and Cabbage Salad - Stage 3

Seaweed Salad (Sunomono) - Stage 2

Spinach Salad - Stage 3

Italian Tomatoes - Stage 3 - Raw

Simple Vinaigrette Dressing - Stage 3

Balsamic Vinaigrette Dressing - Stage 3

Honey Mustard Vinaigrette Dressing - Stage 2

Herb Dressing - Stage 3

Pine Nut-Cashew Dressing - Stage 3

“Goddess Dressing” - Stage 2 or Stage 3

Sesame-Tamari Salad Dressing - Stage 3

Miso-Date Dressing - Stage 3

Vegan Thousand Island Dressing - Stage 3

Sweet Onion Dressing - Stage 2 or Stage 3

Main Dishes

Japanese Sushi Buffet - Stage 2 or Stage 3

Soba Noodles with Asian Sauce - Stage 3

Curry Coconut Tofu Vegetables - Stage 2

Asian Stir-Fry - Stage 3

Asparagus, Mushroom, Bok Choy in Coconut Lime Sauce - Stage 2

Kitchari I - Stage 2

Kitchari II - Stage 3

Daal - Stage 3

Tarka (added to Daal) - Stage 3

Green Lentil Curry - Stage 3

Yellow Rice with Potato and Cumin - Stage 3

Yam and Potato Casserole - Stage 3

Spaghetti Squash - Stage 3

Marinara Sauce - Stage 2

Polenta - Stage 3

Fusilli Rice Noodles - Stage 2

Delicata Squash - Stage 3

Baked Tofu - Stage 3

Scrambled Tofu - Stage 3

Baked Honey Mustard Tempeh - Stage 2