Last week, I spent 7 days at Menla Mountain Retreat in the Catskill Mountains NY, on a Yoga Training. It was intense, enlightening, physical and full of self-inquiry. The particular style of yoga I practice and teach, is called Baptiste Power Vinyasa Yoga. The training was lead by Barron Baptiste, the creator of this style. It was a very cool experience to study with the man who has greatly influenced my life the past few years. If you ever have the opportunity to practice Baptiste yoga, I TOTALLY recommend it. It may even change your life. ;)
One side-effect of a week long yoga training can be a change in diet. No caffeine, no red meat, limited processed foods and as much local-garden-produce as possible. The Menla Retreat did an excellent job of creating delicious meals, 75% of which were Laura Friendly (both gluten & dairy-free).
Today’s dessert, Vegan Vanilla Parfait, is in honor of Menla and the food they lovingly served to 180 ravenous yogis. Thank you for showing up BIG.
- In a food processer, combine tofu, coconut oil, vanilla and agave. Blend well, until the mixture is nice and creamy.
- Transfer the sauce into an airtight container, and refrigerate for a few hours, until the mixture has thickened up.
- Divide strawberries and raspberries evenly, between four bowls.
- Pour the vanilla sauce over the fruit and top with shredded coconut or fresh mint.
note: to make the sauce thicker and more pudding-like, use firm tofu in place of the soft tofu