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Sivananda Bahamas Blog

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Malela QuintanaDaniella Sforza Sara D. Landry2   ·  12 hours ago

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Did you know that you can now register and make payments online using our brand new website? We are always striving to make your visit as easy as possible.

Have a look now: www.sivanandabahamas.org/
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Special Offer for October 2014 No Yoga Vacation Fee!

To celebrate the launch of the 2014-15 season, we’re waiving the daily Yoga Vacation fee for the month of October. You pay only for your accommodations — and take advantage of the Summer/Fall rates! Explore our wide range of housing options. Learn more: www.sivanandabahamas.org/special-offer-october-2014/
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blog-brochettes-fruits | sivanandabahamas.org

Picnic in the Sun Summer Recipes

These three refreshing recipes (Fruit Brochettes, Cold Sesame Noodles, Papaya Zing) from the Sivananda Yoga Vedanta Centres’ The Yoga Cookbook offer creative and nutritious additions to your summer gatherings.

Fruit Brochettes

1 tablespoon maple syrup or date syrup
1 teaspoon grated lemon zest
2 teaspoons lemon juice
Pinch of freshly grated nutmeg
1 1/4 to 1 1/2 pounds assorted fruit, in large pieces (cubed pineapple, quartered nectarines or peaches, halved apricots, quartered plums, cubed apples and pears, and whole strawberries)
Yogurt, to serve (optional)

1. Light the barbecue and let it get very hot, or heat oven to 450 degrees F.
2. Combine the maple or date syrup, lemon zest, lemon juice, and nutmeg in a bowl, set aside. Thread the cubes of fruit onto barbecue skewers, using two skewers per kabob, and brush with the syrup mixture.
3. Place on the hot grill for 2 minutes, turning over after 1 minute and brushing with any remaining syrup. If cooking in the oven, place on a baking sheet and cook for the same time. If you like, serve with yogurt.

Cold Sesame Noodles

12 ounces whole wheat, spinach, or buckwheat noodles
1 1/2 tablespoons finely grated fresh ginger root
1 1/2 tablespoons finely grated turnip
1 tablespoon tahini
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons chunky peanut butter (optional)
3 tablespoons tamari
4 to 6 tablespoons water
1/2 to 1 teaspoon mustard powder
1 1/2 tablespoons lemon juice
3 tablespoons maple syrup
1/4 red or green bell pepper, cored, seeded, and cut into slivers, to garnish (optional)

1. Cook the noodles in builing water until tender but still firm. Drain thoroughly and rinse with cold water, then chill in the refrigerator for at least 1 hour.
2. Put all the other ingredients in a bowl and whisk together. Leave to stand for a few minutes. Pour the mixture over the noodles and toss well just before serving. Garnish with slivers of pepper if you want to add a bit of color.

Papaya Zing

1 pound ripe papaya, peeled, seeded, and cut into chunks (retain about 1 tablespoon of the seeds for decoration)
2 teaspoons fresh lime or lemon juice
Pinch of ground allspice
3/4 cup fresh orange juice
2 teaspoons honey (optional)
1 cup buttermilk or soy milk
Lime or lemon slices, to decorate

1. Put all the ingredients, except the decoration, in a food processor or blender and blend until smooth. Chill in the refrigerator.
2. To serve, pour into indivdual glasses and decorate with slices of lime or lemon and a few of the delicious, peppery papaya seeds.