Monday, June 11, 2018

Compass Hiking and Yoga Retreat Memoirs | Kichadi Tacos in Big Sky, Montana

Welcome to my first Compass Hiking and Yoga Retreat Memoir!

In this new series, I will let the incredible pictures tell most of the story. Each memoir will conclude with a retreat recipe for you to bring hOMe to your family table.

I have found true north working alongside Compass founder Kelsey Stoll and I cannot WAIT to travel back with her and our guests to Big Sky, Montana.

I left a BIG piece of my heart in her beautiful mountains.

Kichadi Taco "Meat" for a Chakra Tostada Dinner
Inspired by Sarah Britton of My New Roots & Naturally Nourished

1 sweet potato diced 
1 tsp cinnamon
1/2 tsp sea salt
chili powder
cayenne pepper
1 Tbsp ghee 
1 large white or red onion diced
3-4 garlic cloves minced
3 portobello mushrooms diced
1 cup mung beans & brown rice (soaked overnight in water and drained. Green lentils also work great as this is what I could find in Big Sky.)
3 tsp chili powder
3 tsp cumin
2 tsp paprika
1 tsp dried oregano
2-4 c vegetable broth (Honestly, I can't remember how much I added - The downside of eyeballing it!)
fresh cilantro 
sliced green scallions
sea salt and black pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with parchment. In a medium bowl mix up the diced sweet potato, cinnamon, and sea salt. Evenly spread onto a baking sheet and sprinkle chili powder and cayenne pepper over the top (be gentle with the cayenne pepper if you can’t handle heat). Finish it off with a little sprinkle of nutmeg. Bake for 20 minutes. Flip or shake the pan to turn the potatoes and spread back out evenly on the pan. Cook for another 5-10 minutes. Meanwhile, melt the ghee in a large dutch oven and add the diced onion. Season with sea salt and black pepper. Cook low and slow until the onion is translucent and beginning to caramelize - at least 10-20 minutes. Add the minced garlic and cook until fragrant. Add the diced mushrooms and another healthy pinch of sea salt. Cover, cook and stir until the mushrooms have released their juices and have cooked down - about 10-15 minutes. Add the spices and stir until evenly distributed for another minute or so. Add the vegetable stock and soaked brown rice/lentils. Cover and simmer for 30 minutes or until lentils and rice are cooked (I gave you a range of stock to add as I always eyeball the liquid amount to come up about a 1/2 inch over the ingredients). Add the roasted sweet potatoes (you don’t have to add all of the sweet potato especially if it was a very large one. Keep some in the fridge to add to your morning eggs or lunch salad!). Add more stock here if needed. Simmer with the lid vented (or take it off completely) to let water evaporate for the perfect taco “meat” consistency. Taste and adjust seasonings to your spice and heat preference. Garnish generously with fresh cilantro and sliced green scallions.

Kelsey and I would LOVE to see how these special Compass recipes make it onto your family table -  Please share your #compasskichaditaco love with us over social media and feel free to also tag it with #compasshikingandyogaretreats! 

Our next retreat will take us to Napa, California October 26th - 29th - I.can't.hardly.WAIT!

Hollah chic chef style! I found this gorgeous, American made Artifact Apron in Bozeman on our last epic day. I will definitely try and stop in their shop in Omaha, Nebraska on my next road trip out West, the workmanship is amazeballs. Did you know Chris Hughes' company all started with a simple lunch tote in 2010? So cool... I'm drooling after his Kit Bag for all of my Compass spices! 

Cheers to slowing downrelaxing and letting go when our fast paced Life gets too heavy to carry. 

Light as a feather... stiff as a board... It's a wonderful feeling to be lifted UP.

To the Mullies we go....

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