Joshua Wang

A couple weeks ago, I spent a little over a week in Bali as part of Agatsu 's Masters of Movement. We were already in paradise. At Bali Floating Leaf Eco-Resort , we were surrounded by rice fields, walking distance from a beach, and could see mountains and volcanoes in the distance ( photos ). However, it was the food that transported us to another dimension ( food ). Each day, we were served delicious food, made with organic ingredients. The meals were served with love and massive smiles, nourishing the mind, body and soul. One of my favorite dishes we had at Floating Leaf was the Pumpkin Pancakes, topped with pecans, drizzled with maple syrup, and served with a dollop of coconut yogurt. We recently made this dish for some friends at Precision Nutrition's Annual Potluck of Meaning. By popular request, here is the recipe we got from Putu, along with my adaptations (given our lack of fresh young coconuts): Ingredients for Pumpkin Pancakes: 1 cup pumpkin, cooked and mashed  -