Articles tagged with: Louis van Loon Buddhism South Africa
Pudding and Prana had us do a lot of yoga with Amy Best and cooking demos (followed by eating) with Paul Atkinson. Vegetarian curries and a Moroccan stew. A beet and feta salad. A “bejeweled’ cous cous. Poached pears in a yummy rich chocolate baked pie topped with whipped cream blended with double-cream yogurt. All were recipes he had perfected while working in the Buddhist Retreat Center kitchen and were destined for Plentiful: The Big Book of Buddha Food (Jacana).
The Buddhist Retreat Center in rural Ixopo, South Africa, has been named by CNN as one of the world’s Top 10 meditation retreat centers. Those who know the BRC, which opened in 1980 and attracts mindfulness enthusiasts from around South African and internationally, are not surprised.