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453 South Spring Street
Los Angeles, CA, 90013
United States

Downtown Los Angeles' oasis for Yoga, Meditation, and Healing.

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Wellness resources and blog posts related to yoga, meditation, and healing services. 

Did someone say salmon?

Ashlee Langas

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We can sit and meditate and take all of the yoga classes but if we aren’t nourishing ourselves with the food we put in our body we are missing a big piece of the puzzle. Just like the other stuff, it takes effort and must be a priority. Here is one of our favorite, easy, go-to recipes. Enjoy!

Yummy Asian Salmon Salad (Serves 4)
Ingredients
5 oz long-grain rice (or couscous)
4 salmon fillets
3 tablespoons tamari sauce (can use liquid aminos)
3 ½ oz sugar snap peas, halved lengthways
1 large carrot, cut into matchsticks
4 spring onions, thinly sliced
6 tsp sunflower oil
3 tbsp sesame seeds
2 tsp rice vinegar or white wine vinegar
Small bunch of basil leaves roughly torn

 

*Half-fill a saucepan with water and bring to a boil. Add the rice and simmer for 8 minutes.

*Meanwhile, put the salmon on a foil-lined grill rack and drizzle over 1 tablespoon of the tamari sauce. Cook under a preheated grill for 8-10 minutes, turning once, until the fish is browned and flakes easily.

*Add the sugar snap peas to the rice and cook for 1 minute. Drain, rinse with cold water and drain again. Tip into salad bowl. Add the carrot and spring onions to the salad bowl.

*Heat 1 teaspoon of the oil in a nonstick frying pan, add the sesame seeds and fry until just beginning to brown. Add 1 tablespoon tamari sauce and quickly cover the pan so that the seeds do not ping out. Remove the pan from the heat and leave to stand for 1-2 minutes, then mix in the remaining tamari sauce, oil and vinegar.

*Add the sesame mixture to the salad and toss together. Take the skin off the salmon and flake into pieces, discarding any bones. Add to the salad with the torn herb leaves and serve immediately!

MANTRA: I am worthy of nourishment. My body is worthy of good food!