Monthly Archives: November 2014

Last 2014 Retreat/Workshop with Jane and Garry Tibbo

There is no need to describe what happens when Jane and Garry run the workshop together. Even when they both tired their aura easily span close to 100 meters! And the ones who know what this means will understand what it is to just simply be beside this kind of people. Their knowledge about Nature, Spirit, Soul, Body and everything else is simple and based on their own experience.

If you would like to participate in this last workshop/retreat in this year contact Jane at 416-277-5432 or send email to snejulya@gmail.com

Date: November 22

Time: 10:30 am – 6:00 pm

Cost: $135 (Receive $20 off if register before November 9th)

Itinerary https://hiddenforeststudio.wordpress.com/2014/09/30/one-day-with-garry-tibbo-and-jane-kabarguina/

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Detoxing Raw Food Recipes from Fall Retreats

Zucchini NoodlesRaw spaghetti with beet root sauce

  • 2 zucchini medium size
  • 1/2 sundried tomatoes
  • 1 medium size tomato
  • 1/2 cup hemp seeds
  • 1 beet root
  • 1/2 lemon
  • 1 bunch of basil
  • sea salt, black pepper to taste
  • 1 clove of garlic
  • 3 leaves of garlic mustard (optional)

Soak sundried tomatoes in water for 2-3 hours depending on the dryness. Preserve the water from soaking. Place all of the ingredients except zucchini into blender and blend until smooth mixture. Shred zucchini either with spiralizer or any type of shredder that can make spaghetti like thin pieces. When ready to server, place desirable amount of zucchini spaghetti into the plate and top with sauce.

Raw Detoxing Dips2 Raw Detoxing Dips (or spreads)

Hemp Dip

  • 1/2 cup Hemp Seeds
  • 1/2 tomato
  • sea salt, black pepper, garlic to taste

Beet root dip

  • 1/2 sundried tomatoes
  • 1 medium size tomato
  • 1/2 cup hemp seeds
  • 1 beet root
  • 1/2 lemon
  • 1 bunch of basil
  • sea salt, black pepper to taste
  • 1 clove of garlic
  • 3 leaves of garlic mustard (optional)

Just blend all of the ingredients.

IMG_2345[1]Raw Cutlets

  • 1/2 cup of walnuts (soak for 3-4 hours, preserve water)
  • 1 large portabello mushroom
  • 1 garlic clove
  • 1 bunch of dill
  • 1 tea spoon of olive oil and 3 drops of balsamic vinegar
  • sea salt, black pepper, few drops of lemon juice to taste

Mix all of the above ingredients in the food processor, but not too fine. Form cutlets, keep refrigerated until ready to serve