July Shala News & A Daikon Roll Recipe

July Shala News & A Daikon Roll Recipe

  • Posted by Kaleigh
  • On July 2, 2018
  • Comments

In The Shala

Brian Forman is going to be attending Richard Freeman and Mary Taylor’s 200-hour Teacher’s Intensive Training July 8th through August 5th. We are super excited for him to have an amazing growing and learning Yoga experience in Boulder, Colorado! Sarah Jane will be subbing his Friday morning Mysore classes and Friday evening Vinyasa classes, Jeff will be subbing his Soft and Slow classes, and Becka Cooper will be subbing most of his noon Vinyasa classes.

Thursday, July 12 is a new moon, which means we won’t have a Mysore class – take rest from your practice!

Lastly, Sammy is back from Bierut! If you haven’t seen the updated yoga schedule, check it out here!

Daikon Rolls with Avocado, Spinach, and Mango

Try this delicious recipe courtesy of Yoga Journal to stay hydrated and cool this summer!

Ingredients:
2 limes, juice from 1 (about 2 tbsp), divided, 1 cut into wedges
1 tbsp safflower oil
1/2 tsp salt, divided
1 daikon radish (approximately 7 inches long x 3 inches in diameter, peeled and very thinly sliced into 16 strips
1 just-ripe avocado
1/4 cup loosely packed torn basil leaves
2 cups baby spinach, thinly sliced
1 large mango, peeled and cut into thin 2-inch-long slices
1/4 tsp chili powder, plus more for seasoning

Preparation:
In a shallow dish, whisk together 1 tbsp lime juice, oil, and 1⁄4 tsp salt. Submerge daikon slices in lime juice mixture and marinate in the refrigerator until slices are pliable, 30–40 minutes. Remove daikon and pat dry; reserve liquid.

In a food processor, combine avocado, basil, 2 tsp lime juice, and remaining 1⁄4 tsp salt and blend until mostly smooth (small bits of basil may remain).

Refrigerate until ready to use.

In a bowl, toss spinach with enough reserved liquid to lightly coat. Season with salt and freshly ground black pepper to taste. In a second bowl, toss mango slices with remaining 1 tsp lime juice and chili powder.

Lay daikon slices vertically on a cutting board. Spread each with a thin layer of avocado mixture. Divide spinach and mango over each. Roll up each daikon strip away from you to create two bite-size bundles. Serve garnished with additional chili powder and lime wedges.

See you in the shala!

BY SARAH JANE
YOGA DIRECTOR AT THE FRONT CLIMBING CLUB