I’ve alluded to it on previous posts and on social media. I have a cooking demonstration scheduled at the DDP Yoga retreat. This combines a number of my passions and interests, and, most of all, I’m looking forward to feeding the man himself, Diamond Dallas Page, and a number of other dedicated DDP Yoga practitioners.
Originally, I had planned to adapt my very first cooking class (Eggs around the clock) to the DDP Yoga eating plan and lifestyle, but, after talking to DDP, it became obvious the setup (a bare bones, outdoor kitchen in Cancun in the hot sun in the afternoon) is going to be less than ideal. So I spent last weekend under deadline coming up with some crowd-pleasing recipes that adhere to the guidelines in the DDP Yoga manual.
As a starter, we’re coating zucchini batons in Pecorino Romano and roasting them to make a hybrid cheesestick/zucchini stick that tastes delicious.
I’m going to demonstrate the technique of stuffing, tying, and roasting a boneless pork loin roast and go over some ways to diversify it on the inside and outside.
I’m serving that up with a garden salad dressed with homemade balsamic vinaigrette and simple roasted potatoes.
For dessert, we’re making gluten free, cow dairy free tiramisu. For years, tiramisu has been my specialty. I’ve even shared my method in the past.
Now, when I eat, I’d rather moderate than substitute. If I want a doughnut, I want a fried ball of dough sometimes filled with sugary and creamy goodness and often topped with chocolate or powdered sugar. If I’m eating healthy, I’ll work up to a treat like that and have only one (ok, maybe two). I definitely don’t want some fugazi baked weird texture thing shaped like a doughnut. It was important for me to maintain the integrity of my tiramisu while making it conform to the lifestyle DDP Yoga promotes. I can say 100% that this version is completely legit. And I’ll definitely share the technique here once I have some time to write about it. It wasn’t a completely straightforward story.
So there you have it. I actually would love to host this class/demo locally some time. Maybe it’ll be the next idea I pitch to Different Drummers Kitchen or some of the other local schools I’ve been speaking to.