International Day of Yoga | Bodhi's Australian Vegan Negroni | DIY Vegan Dog Treats
International Day of Yoga
On June 21 the world celebrates the International Day of Yoga. An ancient physical, mental and spiritual practice, yoga originated in India 5,000 years ago. The word ‘yoga’ derives from Sanskrit and means to join or to unite, symbolising the union of body and consciousness. Today, yoga is practiced in various forms around the world and continues to grow in popularity. In fact it was listed on UNESCO in 2016 as an intangible cultural heritage.
Bodhi's ethos is "enlightened food, good for the body, great for the soul" and this philosophy translates across all aspects of life, from eating food to practising yoga. "Yoga, like any other form of spiritual practice is NOT easy," says Heaven Leigh, owner of Bodhi. "It takes persistence and the willingness to look at what it is that makes us uncomfortable or resistant and then to learn to work through it. A yoga practice is not just about the time you spend on the mat but about the way we choose to live our lives, mindfully and consciously."
Negroni Week at Bodhi
In celebration of Negroni Week, Bodhi has created a special Vegan Australian Negroni, available from 24 to 30 June.
Bodhi's putting a special twist on its recipe, made from FAIR. Juniper Gin, Applewood Distillery Okar Amaro, sweet vermouth, and an orange peel garnish.
Bodhi will be donating $5 from every Vegan Australian Negroni sold during the week to OzHarvest.
Urban Foraging in Sydney
Last month the Bodhi team went on an urban foraging safari through Sydney with Diego Bonetto. The team was searching for edible delights found in our very own city.
One of Bodhi's favourites was a creeping plant that grows up to two metres tall, called Rambling Dock, also known as "Turkey Rhubarb". Once cooked it has a sweet-sour flavour and is a tasty replacement for tamarind in stews.
Bodhi Loves: Yoka Heart
To celebrate the International Day of Yoga, Bodhi is loving Yoka Heart Balms. The balms are handcrafted with plant-based vegan-friendly oils by yogini and reiki practitioner, Karen Grant.
The oils are absorbed into your bloodstream and the olfactory system through your sense of smell. It's the perfect addition to your yoga practice, helping deepen your experience by creating balance, peace and joy. Head to the Yoka Heart Balms website to heighten your practice with these aroma-therapeutic oils.
Out and about at Sydney Vegan Markets
Running the 3rd Sunday of the month at The Entertainment Quarter, the Sydney Vegan Markets are one of our favourite places to enjoy our favourite vegan treats and products, and discover upcoming vegan trends.
Make sure you put it in your calendar, so you can explore the best the vegan community has to offer.
Visit the Sydney Vegan Markets website for more details.
This month's social posts
Tag your pics with #loveeverybodhi for the chance to be featured.
Clockwise from left: @jsnmia | @thevunchguide
DIY Vegan Dog Treats
After a successful Ultimate Dog Brunch last month, Bodhi is sharing its dog biscuit recipe. These tasty treats can even be enjoyed by humans too!
Specially created by Bodhi's chef Brooke Ng, and personally tested by Heaven's dog Kenzo, these treats won't last long in the dog bowl. Make your own Sweet potato and peanut butter cookies at home with this easy-to-follow recipe:
1 cup pure sweet potato puree
½ cup peanut butter
1 ½ cup oat flour
1tsp ground cinnamon
1 tsp coconut oil
1. Preheat oven to 160C and line a baking tray with baking paper. Set aside.
2. Add all ingredients in to a medium size bowl, mix until all ingredients look like cookie dough.
3. Roll the dough between 2 sheets of baking paper until 6mm thick and use your cookie cutter of choice to cut out the cookie. Place each cookie on the prepared baking tray.
4. Bake for 15 minutes, or until firm. Remove from oven and allow to cool completely.
5. Cookies can be kept in an airtight container in the fridge up to 1 week.
Ask Heaven Leigh
We asked our Instagram followers to submit a question for Bodhi’s owner, Heaven Leigh. @swashbuckle101 asked: "What challenges do you face running a vegan restaurant?"
"One of the challenges faced by a vegan restaurant is often customer perception. People think if it’s vegan it should be cheap because you are only selling vegetables. What customers often don’t realise is that restaurants like ours buy the best grade fresh product available and when you are trying to use as much organic produce as possible it’s certainly not cheap. We also have an amazingly talented team of chefs working for us in the kitchen some of whom have worked at their craft for 30-40 years. Because we make everything in house by hand, our food can be more labour intensive than some other restaurants. It is much easier to order in a duck than it is to actually create faux 'duck' meat from scratch."
We will share more questions and Heaven's responses in the next newsletter, feel free to send any other questions to firstname.lastname@example.org.
Lunch (yum cha) Monday to Friday: 11am-3pm Saturday-Sunday: 11am-4pm
Dinner (a la carte) Tuesday-Sunday: 5pm-10pm
We'll be closed Monday 10 June for the June Long Weekend.