Sakyong’s Birthday Celebration – Sunday, Nov. 16

I am happy to report that the kitchen at 119 Ross Avenue is up and running, just in time to celebrate Sakyong’s 52nd birthday.  20 individuals gathered there on November 16th to mark the day.

It was the first social occasion at Ross Avenue, the first of many more to come. The new space, with the seating area open to the kitchen, is an intimate, home-like setting.   People generously shared their experiences with the Sakyong. A healthy and delicious lunch was provided by Margaret Couper, in continuation of Shambhala Ottawa’s tradition (see her soup recipe below). We finished with a colourful birthday cake suitably inscribed with the Sakyong’s name.  It was a joyful celebration!

Patricia Willoughby


 Many people asked for my soup recipe. It is a little ‘creative’. I love the idea of sharing a meal and sharing our stories, our recipes and our ideas. Thanks to everyone who was there on Sunday. It was wonderful to be together in our new space and celebrate the birthday of our teacher, Sakyong Mipham Rinpoche.

 Ki Ki So So



Margaret’s Somewhat Thai Soup

Brown 1 onion diced coarsely in 1 Tblsp oil


1 large clove garlic, minced

1 cup cabbage coarsely chopped

1 zucchini diced

1 bunch broccoli stems peeled, diced (I used the florets for the veggie tray but you could add them to the soup near the end if you prefer)

1 cup frozen corn

Add all the veggies to the pot one by one browning them to bring out the flavor.

Stir in curry powder to your taste. I used about 2 tblsp.

Add 1 can of chick peas

Stir in 1 carton of vegetable broth

Simmer lightly for about 20 minutes

Stir in 1 can coconut milk

½ cup diced red and orange peppers

Soy sauce to your taste.

OK, so my recipe is a little free-flowing. Have fun with it. Use veggies that you like, adjust the seasonings, if you like it a little hotter: add some Thai chili peppers or hot curry paste. Top it with things you love: bean sprouts, some raw veggies, chopped cilantro, pumpkin seeds or my spicy tofu.

Cube 1 block of tofu

Marinate for about ½ an hour in  Chinese chili garlic sauce, Soy sauce, Sesame seeds

Brush a baking pan with oil and add the tofu.

Bake at 425 for about 20 minutes stirring once or twice.