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Chef Spotlight – Josh Tomson

Meet Chef Josh Tomson: Executive Josh Tomson at The Lodge at Woodloch

Josh Tomson A graduate of the French Culinary Institute in New York City and the New York Wine Tasting School, Executive Chef Josh Tomson brings in over 15 years of culinary expertise and preference for local, organic and sustainable products. He enjoys visiting farmers markets, and purchases local products whenever possible.

Throughout the years of his culinary career Chef Tomson has been incorporating a farm-to-table philosophy, and assisting the properties he worked for, to become more sustainable and green-friendly.  “I am thrilled to lead this talented team at The Lodge at Woodloch toward a path that is so engrained in my own beliefs.  The philosophy of letting nature nurture takes my passion toward local farm foods and pairs it with our amazing surroundings and the result speaks for itself,” shared Chef Tomson.

Visit The Lodge at Woodloch and follow them on Facebook and Twitter!

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Chef Josh Tomson’s Recipes on Recipe Redo:


Awaken Your Senses at The Lodge at Woodloch | Premier All-Inclusive Destination PA Spas

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The Perfect Weekend Getaway from New York City

The Lodge at Woodloch embraces a philosophy of personal awakening. As so many individuals get swept up in the whirlwind of life, our luxury Poconos resort gives you an opportunity to shift from your everyday routine and re-focus on yourself. You are able to reconnect to creative and stress-relieving outlets that will continue to benefit you long after you leave.

An escape to The Lodge will allow you to re-discover your passions or uncover new hobbies, and to leave feeling re-invigorated and re-energized. By offering choices for relaxation, fitness and wellness classes, outdoor adventures, creative discovery workshops, cooking demonstrations and wine tastings as well as opportunities for personal development through unique speakers and events, a pathway to awakening is beckoning.


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Masala Chaas (Spiced Buttermilk)

DK and chef Raju

Recipe provided by Chef Raju.

During my visit to the Shankara Ayurveda Spa at the Art of Living Retreat Center, I got to try something completely different. Chef Raju prepared for me this delightful spiced buttermilk drink.  Heralded in India as a digestive aid it is a great addition to your lunch menu. Be sure to check out Chef Raju’s Chef Spotlight Page on Recipe Redo to see all of his recipes! 

Masala Chaas (Spiced Buttermilk)

(Yields 5 glasses)

Ingredients:

  • 5 Cups Buttermilk (If wanting a vegan version try almond or coconut milk with an acid such as lemon juice, apple or rice vinegar.  1 T per cup)
  • ¼ tsp sea salt
  • 1/8 tsp Cumin seeds
  • 1/8 tsp Cilantro seeds (optional)
  • 1/8 tsp Turmeric powder (optional)
  • Fresh cilantro for garnish

Instructions:

  • Combine every ingredient except for the fresh cilantro into a blender and blend for a few seconds.  Pour into glasses and garnish with the fresh cilantro. 
  • Chef Raju tips:  Adding cilantro seed and turmeric powder can help prevent arthritis, heartburn, stomach pain and assist with digestion. 

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Shankara Ayurveda Spa at the Art of Living Retreat Center, in Boone, NC

Watch the sun rise over endless mountaintops, rejuvenate with an Ayurvedic treatment at The Spa, or feel the quiet of a walk in the forest. The Retreat Center supports both community groups and and transformative solo travelers. This is a place to make all your own, and our staff is here to help you do just that.

Plan your visit today.

Chef Raju’s Chef Spotlight Page on Recipe Redo.


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Chef Spotlight – Chef Raju

Meet Chef Raju: Head Chef at The Art of Living Retreat Center

 

Chef RajuChef Raju Bhujel has traveled a long way from home to please guests who dine at the Art of Living Retreat Center. The Center is located near the blue Ridge Parkway outside of Boone, N.C.; Chef Raju is originally from Nepal. Drawing on flavors and spices that span his culinary journey, Chef Raju presents vegetarian dining that is creative, filling and delicious. Meals are served in a 41,000-square-foot dining hall with captivating mountain views.

His culinary experience included learning extensively from his father-in-law, formerly the personal chef to the late king of Nepal. Chef Raju continued his studies professionally, graduating from the National Institute of Hotel Management and working at one of Nepal’s leading hotels. He expanded his horizons by traveling with Crowne Plaza to work in the Middle East, around the world with Carnival Cruise Lines, and at a Michelin-starred restaurant in California.

Specializing in fusion as well as South- and Southeast-Asian cuisine, Chef Raju creates vegetarian menus in the Center’s alcohol-free environment. He describes success in cooking as, “Coming from a fusion of consistency and equanimity.” Chef Raju also believes that cooking is a mindful activity, “I love to prepare food that makes guests feel happy and balanced. Food that is simple and easy to digest.”

The Art of Living Retreat Center includes a Meditation Center that can hold up to 3,700 people, additional halls for events, a labyrinth, pottery studio and gardens. Shankara Ayurveda Spa is one part of the experience at the Center. Including a boutique hotel with three spa suites and 27 rooms, as well as wellness and fitness activities, the Center is quickly becoming known as a great spot for retreatists.

To arrange an interview with Chef Raju,
please contact Debra Locker – 859.536.0282 and debra@lockerpr.com

Visit The Art of Living Retreat Center 

Visit Shankara Ayurveda Spa

 

Chef Raju’s Recipes on Recipe Redo: