Gathering bright minds, warm hearts, and helping hands, we are creating a small farm that works with nature’s rhythms to nourish the people, the land, and the spirit of Ananda.
Click on the link below. It is a video of our first weekend at the ashram. We escaped the concrete jungle and enjoyed the pleasures of nature, water and the silence at the ashram, but most importantly we shared and learned more about permaculture.
Please note that I did not capture the educational sessions that were taking place during the weekend. I can share with you the relaxing and beautiful moments from the weekend with my first time video editing skillz off of iMovie.
Need a recipe for a potluck?
Try making this easy curry carrot dip.
It’s delicious and gives you a dose of Vitamin A (good for those eyes).
I made it last weekend and everyone loved the flavors.
Curry Carrot Dip
3 pounds of carrots
2/3 cup of water (to help puree the carrots)
1 cups of sunflower seeds
2 tsp of cumin powder
2 tsp of garlic powder
2 tsp of salt (add more if you’d like)
4 tsp of curry powder
3 tablespoons of olive oil
dill
Preparation: Chop up the carrots into large pieces. Place the chopped carrots into a medium saucepan, and bring the water to boil. Once it begins to boil, reduce the heat to low-med, cover, and steam the carrots for about 15 minutes until they are tender.
Add the boiled carrots into a food processor to be pureed. Then you will add in sunflower seeds and spices (cumin, curry, garlic and salt). Drizzle in the olive oil until it is well-blended.
Place into a bowl and garnish with dill. This goes great with some chopped celery.
