Immune Boosting Recipes from SANGHA Retreat by Octave Institute

July 7, 2020 by Hidden Doorways

Set just outside of Shanghai, SANGHA Retreat by Octave Institute offers transformative wellness programs designed by a team of experts in Eastern wisdom and Western science. That includes physicians, physiotherapists, life coaches, nutritionists, mindfulness practitioners and more. Days are spent with meditations and treatments in the 65,000-square-foot spa, lectures, yoga and Qiqong classes and meals designed by a Michelin-starred chef. One of the most special offerings is the Ancient Chinese Wisdom program, which combines Huangdi Neijing with Western medicine.

 

Discover SANGHA Retreat’s new three-day Immune Boost Program. A re-alignment of mind, body and energy can result in newfound balance and harmony, within which immune strength and self-healing can manifest.

 

Immune wellness begins at a cellular level with the foods we eat. SANGHA Retreat’s Chef Paul Then shares healthy recipes that help boost our immunity from Asian zucchini rolls with a marinated shitake and wasabi cream, a super green vegan smoothie, and a quinoa salad with zucchini hummus and tomato salsa.

Asian Zucchini Rolls with a Marinated Shitake and Wasabi Cream

 

What you’ll need:

  • 1-2 cups of zucchini thinly sliced on the mandoline (no need to marinate).
  • 1-2 cups of marinated shiitake mushrooms
  • 1 cup of carrots (sliced on a mandoline).
  • 1 cup of avocado
  • 1/2 cup of basil leaves

 

The Method for the Marinade:

  1. Marinate the mushrooms for 20-minutes. If you are using dry mushrooms, first soak them in warm water in order to rehydrate them then squeeze out all of the water and then soak them in the marinade.
  2. Use 1 tablespoon of olive oil
  3. Use 1/2 tablespoon of tamari
  4. Use 1 teaspoon of honey
  5. Chili is optional

 

Wasabi Mayo

 

What you’ll need:

  • 1 cup of soaked cashews
  • 1/2 tablespoon of wasabi paste
  • 1/2 tablespoon of honey
  • 1 teaspoon of salt
  • 3-4 crushed peppercorns
  • Use water to blend until the mayo is thick.

 

The Method for the Asian Zucchini Rolls:

  1. Overlap 2-3 zucchini slices and add toppings of sliced carrots, avocado, marinated shiitake mushrooms and any other vegetable cut very ting.
  2. Add wasabi, roll into rolls and serve immediately with some pickles.

Vegan Super Green Smoothie

 

What you’ll need:

  • 1 cup of banana or pineapple
  • 1/2 cup of chopped spinach
  • 1/2 cup of coconut milk
  • 1/2 cup of water
  • 1/4 cup of chopped herbs (dill, mint, basil or parsley)
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon + pinch of cinnamon
  • 1 teaspoon of greens
  • 1/2 tablespoon of goji berries for the topping
  • 1/2 tablespoon of raw maple syrup
  • 1-2 ice cubes

 

The Method for the Vegan Green Smoothie:

  1. Peel and slice the banana and freeze for a very fine texture smoothie.
  2. Add all of the ingredients in the blender except for the lemon juice.
  3. Blend well and add 2-3 ice cubes and blend again.
  4. Lastly, add the lemon juice and blend.
  5. Top with the goji berries and cinnamon dust and serve.

Quinoa Salad with Zucchini Hummus and Tomato Salsa

 

What you’ll need:

  • 2 cups of peeled and finely chopped zucchini
  • 1/4 cup of tahini
  • 1/4 cup of soaked cashews
  • 1/4 cup of lemon juice
  • 1/3 teaspoon of cumin powder
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of chili powder
  • 2-3 cloves garlic
  • 3-4 ground peppercorns

 

The Method for the Zucchini Humus:

  1. Blend all of the ingredients and drizzle extra virgin olive oil on top.

 

Tahini Sauce

 

What you’ll need:

  • 1 cup of tahini
  • 1/4 cup of water
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 clove of garlic
  • Juice half of a lemon
  • Pinch of salt to taste

 

The Method for the Tahini Sauce:

  1. Blend all together until the sauce is smooth and creamy.
  2. Top with chili powder and cumin.
  3. For an extra kick, you can add 1/4 cup of chopped coriander leaves, a handful of chopped spring onions and chopped cilantro.

 

Salsa

 

What you’ll need:

  • 1 onion
  • 1-2 tomatoes
  • 1/2 chili
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of coriander chopped

 

The Method for the Salsa:

  1. Mix ingredients and refrigerate for at least 15-minutes and add salt to taste.

 

The Method for the Quinoa Salad:

  1. Mix 1 cup of salsa with 3 cups of cooked quinoa.
  2. Add 1/2 cup of micro greens to plate
  3. Plate the quinoa then add the zucchini humus, tahini sauce, and serve with the green salad.

 

 

Contact:

SANGHA Retreat by OCTAVE Institute
199 Yang Cheng Ring Road
Jiangsu Province 215000
Suzhou
China

Telephone: +86 (512) 6788 1888

Email: reservations@sangharetreat.com
Website: www.sangharetreat.com

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