This Sunday is the last day of our 200 hour yoga teacher training program. I love seeing the men and women in the program blossom from yoga students to yoga teacher trainees to yoga teachers. The shifts, changes, and revelations that can happen in the 7 months we spend together are such powerful proof of the impact that the practice of yoga can have on one’s life.
We always have a fun potluck party at the end and while I was searching through my favorite recipes I remembered that I wanted to share with you all a recipe that I made at the cooking class we took while recently on our yoga retreat in Mexico. I always thought that ceviche was only raw fish and as a vegetarian for the past 12+ years that wasn’t very exciting to me.
However, in the cooking class we made a simple and delicious dish of cauliflower & mango ceviche. I hope you will enjoy the recipe (below). If you try it please let me know what you think.
I hope to see you on the mat sometime soon enjoying your practice with us.
Yoga Teacher + Manager
P.S. the recipe goes great with fresh coconut water like we are about to enjoy in the picture!
Cauliflower Ceviche Recipe
by the Casa Om chefs
1 head cauliflower, without stem, chopped into bite-size pieces
Pico de gallo
1 mango, chopped
Blanch cauliflower in boiling water until al dente, 3-5 mins and shock in cool water
Add pico de gallo and mango. Done!