A Taste of Karma

taste of karma
taste of karma

The world spins too fast sometimes. I cover the souls of my shoes with velcro and still I can't hang on. The hottest day seem to go the fastest, as if Sun is exciting Earth with his radiant splendor, making her molecules vibrate faster. We all benefit from Sun's frolics with Earth. From their union we are blessed with an abundance of fresh vegetables, herbs, fruits and flowers. Bees and butterflies and little creepy crawlies chip in to help spread life all around. The farm share I split with a friend is so abundant with fresh organic food I can barely keep up with eating it all. In our backyard we pick cherry tomatoes and wrap basil leaves around them for a succulent snack. Life is good.

There is a beauty eating plants fresh from the soil. Plants hold Sun in their cells. They hold Rain. They transmit minerals and medicines from Earth into our bodies. They have enzymes and wisdom. Cooking them may not always be bad, but it can diminish the flavor, smell and nutritional splendor of fresh veggies.

A new vegan raw foods restaurant called Karma is opening today in Northampton. It is an ambitious project with a restaurant, a juice bar, a store, and eventually a yoga studio and body work offices. Karma will be serving raw vegan dishes, as well as a few cooked vegan menu options. The juice bar will serve wheatgrass shots, green drinks, smoothies, teas, various elixirs and purified charged water. I will be working there in the juice bar and in the kitchen, learning new skills and sharing old ones.

On Saturday August 7th Karma had an invite-only dinner to try out some of their recipes on guests. I was able to get some friends from the local vegan and raw foods communities on the guest list. They were all impressed with the atmosphere of the restaurant and the delectable flavors offered in the dishes.

The food was presented in a five course meal. The first course was a salad featuring organic greens with onions, carrots and an oil & vinegar dressing. Next was a "palate cleansing' with shaved frozen watermelon juice, which was amazingly good. The third course was tomatoes layered with sliced zucchini, almond cheese, basil and olive oil. It was heavenly. The fourth course was zucchini noodles covered in tomato marinara sauce with a cashew cream mushroom alfredo tossed with carrot and butternut fettucine. And finally the raspberry coconut cashew cheesecake in an almond crust, simply divine.

Karma opens today and I will be working my first juice bar shift. I hope you will stop in to say hello and treat yourselves to some life-giving deliciousness.

coree-brian-rin
coree-brian-rin
Karma from above
Karma from above
Sky-Chris-Serena
Sky-Chris-Serena
megan and paul
megan and paul