Palate of the Warriors

Before a recent Shambhala Training, director Cynthia MacKay asked the coordinators to be extra mindful with food, to avoid processed eats and create simple, nourishing meals for the participants. Here are some recipes from that weekend. 





2 cups flour
4 teaspoons baking powder
3/4 teaspoons salt
1/4 cup sugar
5 tablespoons butter
2 tablespoons vegetable shortening
3/4 cup cream
1/3 cup dried cranberries (or currants,raisins, etc.)
optional: 1/4 teaspoon orange zest (I’ve also used orange oil)
some warm water in a bowl for dipping your hands in


Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar.
Mix really well.
Cut in butter and shortening.
In a separate bowl, combine cream with beaten egg, then add to dry ingredients.
Stir in fruit.

With a tablespoon, scoop up a heaping tablespoon full of the dough and flatten it just a bit with your hands (think biscuit shape). Here’s where you need the water so it doesn’t stick to your fingers.

Bake for 15 minutes or until brown.


*Disclaimer: This is tricky!!


2 pints Raw cream (yes, it must be raw)


Place cream in a frying pan or dutch oven.
Turn the heat on the the lowest setting possible.
I use an oven, but a stove is okay too. You don’t want it to simmer, or you will need to use a diffuser.
Check often (every 20-30 minutes) to make sure it’s not simmering.
It should build a layer of clotted cream just on the top.
Every 30-45 minutes skim this off with a clean spoon into a clean bowl and put that into the fridge until you skim it again.

The leftover clotted cream makes a pretty darned good base for pasta cream sauces, or a seriously legit cafe au lait.
Refrigerate the clotted cream, or it will lose its texture.

Lemon curd was from World Market, Sticky Fingers Bakery brand.




3 large egg whites
8 ounces almond paste (about 1 cup)
1 cup granulated sugar
1 teaspoon grated lemon peel
1/3 cup powdered sugar
a pinch of doubtlessness


In a small bowl, with a fork, beat egg whites until slightly frothy.
Measure and reserve exactly 1/3 cup.
Discard any remaining.

In a food processor, whirl almond paste, granulated sugar, and lemon peel until fine crumbs form.
Add measured egg whites.
Whirl until very smooth.

Spoon mixture in 1-teaspoon portions, 2 inches apart, onto three buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets. (Or spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and squeeze 1 1/4-inch-wide rounds onto baking sheets.)

Sift powdered sugar over rounds to coat evenly.
Let unbaked cookies stand, uncovered, until they develop a slight crust, about 4 hours.

Pinch top of each round with thumb and forefinger of both hands simultaneously to crinkle cookies.

Bake in a 350° oven until macaroons are a rich golden brown, 8 to 12 minutes.
Cool cookies completely on sheets.
Slide a thin spatula under cookies to release.




4 cups steel-cut oats
4 quart chicken, pork or vegetable broth
4 cups water

Black Pepper
Cayenne Pepper


Sliced Avocado
Tomato, Diced
Red Onion, Diced
Avocado Oil
Sea Salt


2 cups shredded ham
2 cups shredded Gruyere
3 tablespoons butter


Lightly grease the inside of a slowcooker.
Add oatmeal, water and broth.
Cook on low for 7-8 hours.


Stir in butter and ham and continue cooking for five mintues
Remove from heat and stir in cheese
Season with black and cayenne pepper
Optional: add some fried sage leaves on top


Stir in Avocado Oil and sea salt
Serve with avocado, tomato and onion on top.
Season with black and cayenne pepper

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