Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Cooks Up Solutions at the Monterey Bay Aquarium
Category:
Body

The Esalen Kitchen, led by Chef Phillip Burrus, shared their world-class Kale salad as part of the Monterey Bay Aquarium’s annual Seafood Watch fundraiser Cooking for Solutions on October 3rd. As a partner for Seafood Watch, Esalen only purchases seafood that is sustainably and responsibly sourced. The Esalen kitchen crew has participated in the annual fundraiser, hosted at the Aquarium, for the last 10 years.

“Seafood Watch’s pocket guide is the gold standard for raising awareness of marine conservation among foodservice professionals and the public,” says Chef Phillip. “They are the primary reason that average diners now inquire about the source of the seafood on restaurant menus and that many grocery stores label seafood that is approved or not.”

According to Chef Phillip, there's still a long way to go. Species collapse is an all too common effect of the public’s appetite for seafood, and major changes need to be made to avoid mass extinction of marine life within our lifetime. Currently there are 200 partners in Seafood Watch in addition to Esalen.  

“We always bring our world-famous Esalen garden Kale Salad, and a garden herb infusion to this event,” says Chef Phillip. “It provides a really nice healthy, non-alcoholic break from all of the rich food and wine. It's always a thrill (especially lately) to meet hundreds of people from all over the country, and hear how curious and impressed they are with Esalen. It's amazing to me how many people have a connection to Esalen, on some level or another, even without ever having been here.”

Esalen Garden Kale Salad

  • 1 small red onion
  • 3 tablespoons Braggs Liquid Aminos
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 bunch of kale, stems removed, sliced 1⁄4 inch thick
  • 1/3 cup toasted pumpkin seeds
  • 1 handful of sunflower, broccoli, or alfalfa sprouts

Half, peel, and thinly slice the onion and put it in a small mixing bowl. Add the lemon juice and Braggs, toss, and let marinate for a bit to soften the onion. Add the olive oil and whisk to combine.

In a large salad bowl, combine the kale, pumpkin seeds, and marinated onions. Add enough of the dressing to lightly coat the kale, and toss, massaging a bit to make sure that the dressing completely coats the kale. Add the sprouts. Give the salad one more gentle toss to combine. Share and enjoy!

Esalen Chef Phillip (far right) and his kitchen staff are joined by author and host of Good Eats Alton Brown (center) at Cooking for Solutions 2015 at the Monterey Bay Aquarium.


“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Esalen Cooks Up Solutions at the Monterey Bay Aquarium

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Body

The Esalen Kitchen, led by Chef Phillip Burrus, shared their world-class Kale salad as part of the Monterey Bay Aquarium’s annual Seafood Watch fundraiser Cooking for Solutions on October 3rd. As a partner for Seafood Watch, Esalen only purchases seafood that is sustainably and responsibly sourced. The Esalen kitchen crew has participated in the annual fundraiser, hosted at the Aquarium, for the last 10 years.

“Seafood Watch’s pocket guide is the gold standard for raising awareness of marine conservation among foodservice professionals and the public,” says Chef Phillip. “They are the primary reason that average diners now inquire about the source of the seafood on restaurant menus and that many grocery stores label seafood that is approved or not.”

According to Chef Phillip, there's still a long way to go. Species collapse is an all too common effect of the public’s appetite for seafood, and major changes need to be made to avoid mass extinction of marine life within our lifetime. Currently there are 200 partners in Seafood Watch in addition to Esalen.  

“We always bring our world-famous Esalen garden Kale Salad, and a garden herb infusion to this event,” says Chef Phillip. “It provides a really nice healthy, non-alcoholic break from all of the rich food and wine. It's always a thrill (especially lately) to meet hundreds of people from all over the country, and hear how curious and impressed they are with Esalen. It's amazing to me how many people have a connection to Esalen, on some level or another, even without ever having been here.”

Esalen Garden Kale Salad

  • 1 small red onion
  • 3 tablespoons Braggs Liquid Aminos
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 bunch of kale, stems removed, sliced 1⁄4 inch thick
  • 1/3 cup toasted pumpkin seeds
  • 1 handful of sunflower, broccoli, or alfalfa sprouts

Half, peel, and thinly slice the onion and put it in a small mixing bowl. Add the lemon juice and Braggs, toss, and let marinate for a bit to soften the onion. Add the olive oil and whisk to combine.

In a large salad bowl, combine the kale, pumpkin seeds, and marinated onions. Add enough of the dressing to lightly coat the kale, and toss, massaging a bit to make sure that the dressing completely coats the kale. Add the sprouts. Give the salad one more gentle toss to combine. Share and enjoy!

Esalen Chef Phillip (far right) and his kitchen staff are joined by author and host of Good Eats Alton Brown (center) at Cooking for Solutions 2015 at the Monterey Bay Aquarium.


“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Cooks Up Solutions at the Monterey Bay Aquarium
Category:
Body

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About

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Esalen Cooks Up Solutions at the Monterey Bay Aquarium

About

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