Roses + Chocolate for Ma

#anti-aging browniesMother
Lola Ridge

Your love was like moonlight
turning harsh things to beauty,
so that little wry souls
reflecting each other obliquely
as in cracked mirrors . . .
beheld in your luminous spirit
their own reflection,
transfigured as in a shining stream,
and loved you for what they are not.

You are less an image in my mind
than a luster
I see you in gleams
pale as star-light on a gray wall . . .
evanescent as the reflection of a white swan
shimmering in broken water.

#paleobrownies

#paleobrownie

Getting Close
Victoria Redel

Because my mother loved pocketbooks
I come alive at the opening click or close of a metal clasp.

And sometimes, unexpectedly, a faux crocodile handle makes me weep.

Breathy clearing of throat, a smooth arm, heels on pavement, she lingers, sound tattoos.

I go to the thrift store to feel for bobby pins caught in the pocket seam
of a camel hair coat.

I hinge a satin handbag in the crease of my arm. I buy a little change purse with its
curled and fitted snap.

My mother bought this for me. This was my mother’s.

I buy and then I buy and then, another day, I buy something else.

In Paris she had a dog, Bijou, and when they fled Paris in 1942 they left the dog behind.

When my mother died on February 9, 1983, she left me.

Now, thirty years later and I am exactly her age.

I tell my husband I will probably die by the end of today and all day he says, Are you
getting close, Sweetheart? And late in the afternoon, he asks if he should buy enough filet of sole for two.

From a blue velvet clutch I take out a mirror and behold my lips in the small rectangle.

Put on something nice.
Let him splurge and take you out for dinner, my mother whispers

on the glass.

wow

instagram #brownies

What I Learned From My Mother
by Julia Kasdorf

I learned from my mother how to love
the living, to have plenty of vases on hand
in case you have to rush to the hospital
with peonies cut from the lawn, black ants
still stuck to the buds. I learned to save jars
large enough to hold fruit salad for a whole
grieving household, to cube home-canned pears
and peaches, to slice through maroon grape skins
and flick out the sexual seeds with a knife point.
I learned to attend viewings even if I didn’t know
the deceased, to press the moist hands
of the living, to look in their eyes and offer
sympathy, as though I understood loss even then.
I learned that whatever we say means nothing,
what anyone will remember is that we came.
I learned to believe I had the power to ease
awful pains materially like an angel.
Like a doctor, I learned to create
from another’s suffering my own usefulness, and once
you know how to do this, you can never refuse.
To every house you enter, you must offer
healing: a chocolate cake you baked yourself,
the blessing of your voice, your chaste touch.

no bake brownies

Rosy Raw Brownies
Recipe Ayurvedically adapted from Julie Morris, who has a video demonstrating it here

Makes
1 dozen

Ingredients
1 cup walnuts
1 cup medjool dates, pitted (about 8)
1/2 cup raw cacao
1 teaspoon rose water
pinch pink salt
dash cinnamon
dash cardamom
Optional: 1 T cacao nibs, rose petals (dried or fresh), cinnamon

*
Method

Using an electric blender, grind your walnuts to a powder. Add the dates one at a time, blending well before adding the next. Mix in the cacao, then the rose water, finally the spices.

The mixture should be moist. If you pick it up between two fingers and it easily falls apart, add another bit of rose water. Be careful of two things: you don’t want to over-water, and you don’t want to over-blend or the oils are released and it becomes more like fudge than brownie.

Spread the mixture into a small baking pan. Press down with the back of a spoon or a spatula. Press evenly and firmly so the brownie will set. Optionally, you can press cacao nibs gently into the top, dust with cinnamon, or sprinkle with rose petals. The nibs give it a burst of bitter crunch, and the rose petals make it as beautiful as your Mom.

anti-aging brownies

Mother’s Day
David Young

        —for my children

I see her doing something simple, paying bills,
or leafing through a magazine or book,
and wish that I could say, and she could hear,

that now I start to understand her love
for all of us, the fullness of it.

It burns there in the past, beyond my reach,
a modest lamp.

roses

To mothers everywhere, thank you for the gripping power and delicate tending of your unflinching devotion.
Your love makes the world go round.

Happy Mother’s Day.

Jai Ma!

Super Seed Crackers

#homemade crackers

After meeting Mimi Kirk last summer, I was inspired to try making flaxseed crackers. I don’t have a dehydrator though, so after hours and hours of trying to jerry-rig an alternative, I gave up and turned on the oven. What turned out was a surprise.

great

#flaxseed crackers

When I’ve shared these, friends have raved. Family asks for more. My husband, who has more self-restraint than anyone I know, gobbles them up. The recipe is now part of our Ayurvedic Spring Cleanse, but so many others have asked for it, I felt I needed to share it here. Something about the roasting of the seeds makes these oily, crispy, salty in the most magical way. They are great with everything ~ dipshummus, soups, salads, and can be scored into large pieces for a flatbread, or a crunchy pizza with your favorite toppings. But they are so good on their own that, in our house at least, they’re usually gone before anything can be added.

#crackers

#seed crackers with dill

Ayurvedic doctor, chef, educator and molecular biologist Dr. Jay Apte once told us, “For good skin, eat the edible skin of your fruits and vegetables. For energy, eat seeds.” Seeds pack the energy, and the intelligence, of the plant to come.

“It always amazes me to look at the little, wrinkled brown seeds and think of the rainbows in ’em,” said Captain Jim. “When I ponder on them seeds I don’t find it nowise hard to believe that we’ve got souls that’ll live in other worlds. You couldn’t hardly believe there was life in them tiny things, some no bigger than grains of dust, let alone colour and scent, if you hadn’t seen the miracle, could you?”
~
 L.M. Montgomery, Anne’s House of Dreams

#fenugreek

I love seeds. I love that you can soak and snack, or soak and sprout, or soak and grow. In fact, we almost always have something soaking, especially in Spring time. Last week I forgot about the fenugreek seeds I was soaking to eat as sprouts, so I tossed them, waterlogged and mushy, in the garden where their green shoots have already pushed up through the earth.

I love seeds so much I want to share them with you, so please let us know how you like these crackers, and be sure to comment if you want me to send you some seeds. I’ll pick three winners and mail you a packet of the seeds you need to make this recipe.

Super Seed Crackers

Makes
about 40 crackers

Ingredients

1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c pumpkin seeds
1/4 c flax seeds
1/2 c chia seeds
1 1/2 c water
1/4 c dulse
2-3 T sun-dried tomatoes, pureed or very finely chopped, optional
1 T tamari
1 T lemon juice, freshly squeezed
1/2 t onion powder
1/2 t garlic powder
olive oil
himalayan pink salt
handful of fresh dill, roughly chopped
optional: red pepper flakes

Instructions
Begin by soaking: Let the sunflower, sesame and pumpkin seeds soak together in a bowl with 1 cup of water for 6-8 hours. The flax and chia can soak together in 1/2 cup of water and only need 20 minutes.

Once soaked, set your oven to 275F. Rinse your seeds and pat dry. Add them to a medium size mixing bowl together with the dulse, sun-dried tomatoes, tamari, lemon juice, garlic, onion powder, a sprinkle of red pepper flakes and a pinch of salt.

Cut a piece of parchment paper to fit a standard baking tray. Pour the seed mixture onto the tray. Take off your rings, oil your hands with olive oil and, using your hands, spread the mixture out to the edges of the baking tray. It should be uniformly thin, about an 1/8 of an inch, without any tears or holes. Lightly sprinkle with olive oil. Score the crackers, tracing squares or rectangles with a sharp knife.

Place the tray in the middle of the oven and bake one hour, or until it is golden around the edges. Pull it out of the oven, carefully turn it over, peeling off the parchment paper (which you can re-place on the baking sheet or discard at this point) and place it back on the baking tray bottom side up. Drizzle this side very lightly with olive oil and dust with salt. Put it back in the oven for another hour. Once this side is golden, turn the oven off. Leave it in the oven until the oven cools, an hour or two, or even overnight. Be sure it is dappled with a golden hue or it will need to cook a bit longer. Sometimes, after the hour of baking each side, I’ll turn the oven up to 350 F, turning the oven off as soon as it reaches that temperature. It gives it that final bit of roasting that really brings the flavors out.

Once it is done and you pull it out of the oven, let it rest and cool before breaking into crackers. Optionally, chop a handful of fresh dill and toss over the crackers while still warm.

#superseed #crackers

I wish you delight in all things this Spring – especially in the love of Mother Nature who gives so much: beauty, bounty, delicious nourishing food. Namaste! 

 ~

Post Script: Congratulations to Kathleen, Stephanie and Linda who will be receiving packs of super seeds! Thank you all for your comments and your commitment to life!

Smooth Move Tonic

Not too long ago, my Ayurvedic mentor/doctor had me add a little something to my evening routine, and it has made all the difference.

#cleanyourcolon

It was all about, well, a delicate subject… proper elimination. The formula he gave me came in tablets from India, which would be hard for anyone to replicate at home. Fortunately, in her Ayurvedic Fat Fighters series on Doctor Oz, another western doctor with Ayurvedic expertise, Dr. Kulreet Chaudhary, touts something she calls a “Triphala Treat,” which offers similar benefits.

#triphalatreat

Dr. Kulreet’s Triphala Treat is just 1 t ground flax seed, 1 t psyllium husks, 1/2 t triphala powder.  If you stir this into almond milk warmed with cardamom, and a little honey if needed, you will have a sweet natural laxative tonic that is also rejuvenative, detoxifying, dosha-balancing, and sleep-inducing. In fact, the Charaka Samhita, one of the great treatises on Ayurveda, states, “One who fully knows how to use Triphala can rectify any imbalance.”

You can purchase Triphala powder from many healthy food stores where it is usually  sold in tablet form, which can be ground into powder. I prefer Banyan Botanicals, because their products pass the highest standards for integrity, safety, sustainability. Plus, Banyan sells Ayurvedic herbs in powder form, according to tradition.

Smooth Move Tonic

This tonic is to be enjoyed in the evening as a “bedtime treat.” In fact, if you are already making this Deep Sleep Tonic in the evening, just add the Triphala Treat directly to your blender and keep it running for a minute or two to will gently warm your tonic, without having to heat it on the stove. It saves a lot on cleanup.

The tonic is generally tri-doshic, but Pitta seems to find it most helpful. Pitta is heat with water. Hot water rises and evaporates. The earth element pulls that heat down, and in the case of this recipe, down and out. Addressing the third stage of digestion ~ elimination, it’s a tonic that helps you wake up feeling lighter, balanced, regular, free.

#coloncleanse
I’d love to do an informal survey to find out how beneficial this is on a broad scale, so if you try it and like the results, let us know with a simple “yes” in the comment section below. If you know your dosha, add that too. Knowledge is power. Together we can make our lives, and in that the world, a healthier place for all.

Thank you!

Chocolate Pasta

#chocolate pastaIn a recent class we taught on Ayurveda for families, we made a “chocolate butter” (as in peanut or almond butter) demonstrating one of many examples of healthy snacks for children. With some of that chocolate butter remaining, Valentine’s Day approaching, and the inspiration of children still in my heart, I thought I’d get playful and try out the chocolate butter as a sauce for pasta.

#Valentine's Day Pasta

Thus emerged this Chocolate Pasta, a delight both easy and quick to make. I think it took all of ten minutes.

The sauce is made with cacao, so has all the health benefits of dark chocolate. If you are making this for adults, use cacao nibs. It gives an accent of bitter that really works. But if you are making this for children, cacao powder will better integrate the flavors.

#chocolate pasta

You could serve this as a side, or add your choice of protein and make it a one dish meal. I added fresh green peas as my protein, mixing them in at the very end so they would hold their fresh aliveness.

chocolate #pasta

#chocolatepasta

Once served, you can dress it up however you like. I added chives, but chopped spring onion would be great for that burst of pungency. I also like toasted or roasted sunflower seeds, but you could garnish with toasted pecans, walnuts, almonds, or pepitas. It needs that nutty bite. Best of all, I sprinkled cacao nibs over each serving. It ‘s more than a theme note, its gives the pasta a rich contrast in color, texture and taste.

VDay Chocolate Pasta

I think it worked, but would love to know what you think.

Chocolate Pasta
Serves 3-4

2 quarts water
1 cube veg broth
1 T sesame oil
1 fistful soba noodles
1-2 cups seasonal greens, shredded
1/2 t ginger powder
1/4 t garlic powder
1/8 t red pepper (the slightly milder aleppo is my preference)
gf tamari
toasted or roasted sunflower seeds
sesame seeds
chives or spring onions, chopped
red pepper flakes, optional

Chocolate Sauce
2 T Almond Butter
3 T raw cacao (powder or nibs)
1 small pear, cored and chopped
1 T Raw Honey (or 2 Medjool Dates)
pinch pink salt
pinch cinnamon
pinch cardamom

Start with the chocolate sauce. Put all the ingredients together in an electric blender and mix until well integrated and smooth. If you are using cacao nibs rather than powder be sure to mix until the nibs break down, but don’t worry if some remain solid. It will give a nice texture to the sauce when added to the pasta.

Meanwhile, boil 2 quarts of water in a saucepan. Chop up your greens and set aside. When the water comes to a boil, add the cube of vegetable broth. Stir until it dissolves, then spoon in the sesame oil. Stir in the ginger and garlic powders and red pepper. Add the soba noodles and your greens. Cook for 4-5 minutes. Turn off the heat. Gently spoon in the chocolate sauce, stirring lightly so you don’t break the pasta. Season with tamari. Taste, and a pinch of pink salt, if needed.

Chocolate Pasta VDay

Since there are at least six good reasons to celebrate with chocolate, for dessert we have many choices ~ there is this amazing Chocolate Pâté, this extraordinary Flourless Chocolate Cake, or this Chocolate Pudding, all to remind us to celebrate love not just today, but every day.

Happy Valentine’s Day!

Primal Pumpkin Coconut Bread

give thanks #thanksgiving bread
Last week we returned from a Holistic Health Cruise where a variety of presenters discussed a diversity of topics. But when asked, all seemed to agree on one thing: With all the popular diets these days, Paleo, Vegan, Atkins, South Beach, Raw, one’s head could really spin. So what do they all have in common? Avoid processed, refined, packaged, and focus on organic, seasonal, whole, “you could have gathered it yourself” foods. Once again, we return to Ayurveda, where individual differences are appreciated and the only absolute is to source from nature.

#pumpkin bread

So, along comes the divine Drisana Carey with this Primal Pumpkin Bread that had us all begging for the recipe. Before I could even ask,  she was generous enough to drop the book containing the recipe at my doorstep.

It is called “primal” because the recipe aligns with the principles of Mark Sisson’s  Primal Diet, a mature approach to eating like our ancestors, yet thoughtfully considering the stresses and environmental toxins of our modern lifestyles. On his website, where he touts the immense health benefits of pumpkin, Sisson offers an alternative recipe for Thanksgiving Pumpkin Pie which actually looks like a great improvement on the usual in terms of both health and taste. 

#thanksgiving pumpkin bread

Speaking of Thanksgiving, this Primal Pumpkin Bread, with all its protein and clean energy, would be a great meal to begin the holiday. After all, it is so real, so whole, so natural, so delicious, you could say it’s the very taste of thanks-giving!

It would also make a great holiday dessert ~ with all the potassium, magnesium, healthy fats and antioxidants to help balance the season’s excesses.

best1

The creamy frosting makes it especially moist, creamy and teasingly wonderful. You could make it Vegan like the one topping these Lemon Cupcakes, or replace it with something like this Vegan Cinnamon Frosting. And while I love baking up pumpkins, you can also make it quick and easy with a box of pumpkin puree. 

#pumpkin puree

Primal Pumpkin Coconut Cake

1/4 cup ghee or coconut oil, melted
6 eggs, beaten
1/3 cup maple syrup (Drisana substitutes half the maple syrup for molasses “to add iron and potassium”)
1/2 cup cooked pumpkin puree
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove powder
1/2 teaspoon fresh nutmeg
1/4 teaspoon cardamom
1 apple, chopped
1/2 cup coconut flakes
1/4 cup pecans
3/4 cup dark chocoloate chips

Melt the ghee/coconut oil in a small saucepan and set aside. Grease a bread pan, or muffin tins. Preheat your oven to 400 degrees.

Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or wire whisk. Add in vanilla, maple syrup, pumpkin, and mix until thoroughly combined. Sift coconut flour, ghee or oil, spices, salt, and baking soda. Slowly add the dry mixture to the pumpkin mixture and beat, or whisk, until there are no lumps. Stir in the coconut flakes, chopped apple, pecans and chocolate chips. Pour the batter into your baking dish or muffin tins. Bake for about 30 minutes for bread, or 15 minutes for muffins – in any case it is done when a toothpick comes out clean.

Remove it form the oven and turn onto a wire rack to cool, then generously cover with the Cream Cheese Frosting.

Honey Cream Cheese Frosting
1 cup organic whipped cream cheese (Tofutti for Vegans, or make it yourself)
2 tablespoons cup honey
1/2 teaspoon vanilla

Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake.

also best

Drisana brought this delicious cake over to join in celebrating Haunani, who is having a baby in December. Remember Haunani from this post? She is a divine, light-filled, love-drenched soul. We are grateful for her presence in our lives and wish her, husband Tad and their soon-to-emerge baby, perfect health, every happiness, infinite love. We are also grateful to Drisana and Mark Sisson for this gluten-free, nutrient-rich, potent pumpkin pleasure.

What are you grateful for this holiday harvest season?

Namaste!

*

Rose Lassi Recipe & Ghee Giveaway

rose #lassi

Have you ever been to Bhaktifest? It’s a beautiful thing. In addition to Kirtan day and night, fabulous Yoga classes overlooking the desert, divine Yogis everywhere, and a reunion of so many friends, what I love so much about these Festivals is that, more than anywhere outside of Rishikesh, you are surrounded by people who do things that really stir your soul and make your heart sing.

#bhaktifest

Things like: Combine Classical Indian Dance with Yoga…

#Dance Hemalayaa
Hemalayaa Devi (who is returning to The Sophia Conference in December) | Photo: Jeff Skeirik

Preserve indigenous botanical medicines, while nourishing their ancient place, cultures, traditions…

Organic India #Ayurveda #Herbs
Organic India and its founder, author of Turmeric, Prashanti de Jager | Photos: organicindiausa.com

Honor highland Peruvian people with sustainable cultivation and importation of unique, adaptogenic super foods…

Imlak'esh Organics
Imlak’esh Organics | Photos: Owl and Deep Yoga

Or, make ghee for a living.

ancient organics #ghee
Matteo Girard Maxon of Ancient Organics straining ghee upper right | Photos: Ancient Organics

Our master teacher Dr. David Frawley says, “The mind is like a wick. Knowledge (Jnana) is like the flame, but Devotion (Bhakti) is the oil (ghee). Without the oil to sustain the flame, it will merely burn up the wick. So too, a mind that does not have that flow of grace or devotion, can be burned up or dried out by the flame of knowledge. We must remember to keep our Soma flowing.”

Photo: Ancient Organics
Photo: Ancient Organics

Since Bhakti is like ghee, how appropriate that this golden nectar has a central presence at a Festival devoted to Bhakti. Having now sampled it, I can say that Ancient Organics Ghee is the very taste of Soma, the flow of Soma made manifest.

#Ghee

You can make ghee at home, of course, but every now and then it is wonderful to have someone make it for you, especially when it is mindfully small batch brewed, nutty in taste and so authentic.

While at Bhaktifest, I picked up a jar of Ancient Organics’ Niter Kibbeh, a ghee cooked with North African spices. It’s fabulous with everything, and would make a unique hostess gift.

IMG_0432
Niter Kibbeh Ghee

Matteo Girard Maxon, co-founder of Ancient Organics, is offering a full 16 ounce jar of this Soma to one of our readers. All you have to do is comment below. I’ll randomly pick a name/winner next week. Ancient Organics will ship directly to you.

a cup of ghee to start each day
Beginning the day with ghee!

One thing that kept us returning to the Ancient Organics booth was their Rose Lassi. It was nourishing, cool comfort in that high desert, high summer, dry heat.

#Ayurveda Rose Lassi
Rose Lassi

I’ve tried making it at home, and ended up coming up with two versions. The first is according to Matteo’s instructions, at least so far as I remembered. The second is quick and easy.

It was my first time making rose syrup, and I wanted to make it as healthy as possible, so I adapted it a bit. Let me know what you think. I’d love to hear if you think you can improve upon my efforts.

pink roses gave a creamy color
pink roses gave a creamy color

ROSE LASSI (Click Here for Print Version)
2-4 servings

For the Syrup:

Roses, organic or wild-crafted, 1 dozen
Coconut Sugar, 1/2 cup
Ghee, 1 teaspoon
Water, 1 cup

For the Lassi:

Full-fat Yogurt, 1 cup (or your favorite non-dairy alternative)
Rose Syrup, 1/3 cup
Rose Water, 1 teaspoon
Cardamom powder, 1 good strong shake
Himalayan Pink Salt, 1-2 hearty pinches
Raw Honey, 1 tablespoon
Water, 1/4 cup

#rose syrup
Making the Syrup: 1. Rose Petals, 2. Water, 3. Coconut Sugar, 4. Heat

To Make the Rose Syrup:

Put the ghee and coconut sugar in a 1-quart sauce pot, and stir together until melted and combined. Add the petals of all 12 roses and cover with water. Bring to a boil and turn heat down to keep at a light, slow simmer. Stir occasionally until the mixture reduces to a brown, thin syrup, about 15-20 minutes. Allow to cool.

creamy lassi
I skipped the blender and put it straight into a glass jar but you have to shake, shake, shake!

To Make the Lassi:

In a blender, add the yogurt, rose syrup, rose water, spices, honey and water and blend on a low speed just to break up the yogurt and make it liquidy and smooth. Depending on how you like your lassi, you might want to add more water for a thinner consistency. Taste, adjust to your liking, and serve.

Keep refrigerated for up to three days.

rosey lassi
Ancient Organics Rose Lassi was really pink while mine turned out more creamy in color

If that seems like too many steps, you can try this simpler version. It’s almost as good.

Simple Rose Lassi

1 cup of your favorite creamy Yogurt
1 cup water
1 t Rose Water
1 T Raw Organic Honey
1 good shake Cardamom
1 pinch Pink Salt
Petals of 1 Rose

Put it all in a blender and give it a good whirl. Adjust cardamom, rose water, pink salt until it is absolutely like drinking heaven. Enjoy!

good_rose lassi
With the simpler version, I used red rose petals to give it more color


So, why is Rose Lassi good for you, especially in high sumer, the high desert, or if you have high Pitta?
I’ll leave it to the experts at Maharishi Ayurveda to explain, which they do beautifully here.

Yogurt is also great for balancing Vata, and as we enter Autumn, our Vata season, I find myself just craving it. If you’d like to learn more about right diet for Autumn, I invite you to join us for our ten day Autumn Cleanse coming up on October 5th. You can learn about it and register here.

Photo: Owl
Deep Yoga at Bhakiftest| Photo: Owl

But back to Bhakitfest…

#bhava
Deep Yoga at Bhaktifest | Photo: Owl

Bhava made this video of our classes at Bhaktifest, which were so juicy thanks to all the Yogis who arrive so ready to give and to love.

Photo: Owl
Deep Yoga at Bhaktifest | Photo: Owl

We are going to be teaching again at Shaktifest next May. Tickets are half price though September here, if you’d like to join us for this festival of heart. Also, Floracopiea is offering a free webcast today of Dr. Frawley talking about Soma: The Nectar of Rejuvenation. You can access that here.

Karnamrita & Gina Sala
Karnamrita & Gina Sala | Photo: Lakshmi Grace / facebook.com/lakshmigracedesigns

Hope to see you next May at Shaktifest or next year at Bhaktifest. Meanwhile, as Dr. Frawley says, “Keep your Soma flowing.”

With Hemalayaa
With Hemalayaa

Namaste!

~

CONGRATULATIONS TO ROBYN FIELD WHO WILL BE RECEIVING ANCIENT ORGANICS’ WONDERFUL GHEE! 

Related articles

Dog Days of Summer Fig Smoothie

Carolyn sent over a basket of figs yesterday. She has a huge fig tree out behind her house, so the basket she sent over was correspondingly large. My first thought was, “Goodness, such beauty!” My second was, “Carolyn is so divine!” Third thought? “We will never get through that many figs.”

#Figs

So I tossed a few handfuls in the blender and made a Fig Smoothie. Like Carolyn, divine!

Version 1: Figs were the only fruit
Version 1

On my first go, the only fruit was figs. But it needed a bit of the sour and maybe astringent taste to help round out the flavors, so I added a plum and some blueberries. Once it all came together, it caught my breath. The colors, that dapple of deep purple dancing with sparkles of gold, make it as beautiful as it is nourishing.

#Figs #Healthy Smoothies
Version 2

Cardamom Fig Smoothie

Figs, 2 handfuls
Blueberries, 1 handful
Plum, 1
Lime, Juice and a bit of zest
Water, 1/2 c
1/2 t Vanilla Extract
Cardamom, dash or two
Medjool Date, 1-2

Option 1: Replace plain water with coconut water or coconut milk.
Option 2: If you don’t have dates, add a teaspoon of maple syrup.

Put everything in the blender and mix on high-speed a little longer than usual to be sure everything is well macerated.

Enjoy!

#figsmoothie

Thanks to Carolyn for this inspiration and bounty!

~

While we are mentioning Carolyn, her good friend and my favorite Gluten-free Recipe Renovator, Stephanie Weaver, is running a fun and fabulous Blog Hop as a way of connecting, raising awareness and generating funding to publish her book, Golden Angels: Lessons in Love and Lesson from Buddy Girl and Daisy May. Here is her Kickstarter page. I have had a read and love this book. It is an important healing tool for anyone who has suffered from loss and grieving. I hope you will take a minute to have a look.

GA_MainImage

Be sure to check out the many contributors, too, who have offered great and gorgeous recipes to help Stephanie in her campaign ~ Dog Days of Summer Blog Hop.

Namaste!

Raw Giveaway, Recipe & Summer Cleanse

Last week I mentioned meeting Raw Foodie Mimi Kirk. It was at a party in her honor celebrating the launch of her new recipe book, Live RAW Around The World.

RAW World

Mimi is a very youthful, vibrant, free-spirited, energetic, dynamic, beautiful 75 year-old on a mission to tell the world that you can age without getting old. In her two books, the first was Live RAW, she narrates her own story of reversing “age-related diseases,” and gives her formula for living well, along with recipes for living food and generative meals.

#Raw #Pasta Checca
Raw Pasta Checca from Mimi Kirk’s first Recipe book, Live Raw

Mimi generously gave me permission to give you this recipe below for a summer pasta she served at her book launch and later demonstrated during her talk on “living raw.”

Raw Zucchini Pasta al Pesto from Live Raw Around the World
Raw Zucchini Pasta al Pesto from Live Raw Around the World

Zucchini Pasta with Creamy Pesto Puttanesca

3 large Zucchini, peeled optionally (I like to striate the peel for color)
1 c Basil Leaves
1/2 c Walnuts (due to a family allergy to walnuts, I use sunflower seeds)
2 T EVOO
1 large clove Garlic
1/2 c Parsley Leaves
1/8 t dried Chili flakes
Himalayan Salt
Fresh ground Black Pepper
2 T Capers, crushed in garlic press
1 T Capers, whole
1/2 c Olives, raw if possible
1/4 slice Lemon for juice
Parsley for garnish

Peel Zucchini, if desired. Run through a spiralizer if you have one, or use a potato peeler for more of a “fettuccini” noodle. Place zucchini strips in a large bowl and massage with a little lemon and olive oil. Let rest for 10-15 minutes while you make the pesto. The massage agin to soften. Pour off any liquid.

Place the Basil, Nuts (or Seeds), Salt and Pepper in a food processor and pulse. Drizzle in Olive Oil while the blender is running. Stop, scrape the sides and taste. Adjust seasoning to your liking. Add more olive oil to make the pesto creamy. Smooth, thick, and pourable is what you are looking for. Add chili flakes and stir. Remove pesto from the processor ad a squeeze of lemon. Toss the pesto with the Zucchini pasta, capers and olives. Serve with a garnish of parsley.

http://vedawise.com/2013/08/06/summer-cleanse/
Summer Cleanse! Photo by Shannon Jones

Summer is a great time to clean up with a five day raw diet. If you are ready to cool, soothe and purify, I invite you to join us for my new Ayurvedic Summer Cleanse.

Also, if you would like to learn Ayurveda, and you are or could be in San Diego in late September, I invite you to join my husband and me for a weekend Immersion into Ayurveda.

And one more thing ~ Mimi also gave me permission to give away her new book to 5 fabulous Food: A Love Story followers. If you would like a book, please enter a comment below. Names will be randomly chosen on Monday, and mailed to you next week.

Raw Pizza from Mimi Kirk
Raw Pizza from Mimi Kirk

Thank you, thanks to Mimi, thanks to all the teachers of true health and wellness, and thanks to the principle of love that is in all of nature’s true foods.

Namaste!

~

Post Script: Thank you, everyone, for your enthusiastic comments. It is touching and so inspiring to see so many people dedicated to healthy living and a healthy world. Thank you for that dedication! Winners have been chosen: Congratulations to Jamie, Tommy, Mary, Samuel and “Anonymous!”

Soothing Pitta with a Summer Treat: Pistachio Truffles

Pistachio Truffle Creativity is a fascinating process, isn’t it? While it’s not an epic but a trifle, this sweet little truffle, like so many creative delights, evolved from waves of inspiration, flowing from many different people, places, cultures. Upon reflection, it’s a wonder it evolved at all.

First, I found something entirely new at our local corner grocer: pistachio cream It is delicious, but too sugary, so I thought, “I can make this, but better and healthier,” and I went and bought Pistachios.

Then we had visitors from India who brought these Pistachio Rolls, called Kaju Pista, which are like a Pistachio/Cashew Marzipan: photo They were delightful, but also too sugary. So I thought, “I can make this, but better and healthier,” and I went and stocked Rose Water.

Then I met this woman, a Raw Foodie I will tell you about in my next post: Mimi Kirk And she inspired me to go (mostly) raw for one month as a Pitta-reducing Summer Cleanse, which I will share with you also in my next post.

Then Heidi Swanson of 101 Cookbooks posted photographs and a recipe for this gorgeous “Tartine” which I made for the boys as a summer snack:

Screen Shot 2013-08-01 at 9.44.55 AM

But we didn’t have avocado so it was super messy, as the Macadamia mixture had nothing to bind it to the bread. So I thought, “How could this fresh burst of nutty, nourishing flavor be delivered in a hand-held edible that would support both the exotic tastes and our need for high-powered, healthy eating?”

Then I got out the Blender. #Raw #Paleo #Vegan Truffles You could think of these as energy bars. They are packed with protein, purifying greens, and cooling ingredients to calm late summer’s Pitta. There’s no sugar, no grains, no dairy, so they’re okay for Vegans, Raw foodies, Paleos and Veggies. You can make these raw as I did, or enhance the flavor by toasting your pistachios first.

Pistachio Truffles

1/2 c Pistachios
1 t Rose Water
1 t Coconut Oil
1 T Coconut Manna
2-3 Medjool Dates
1 t Chlorella (for color and energy), or any powdered greens
1 t Maple syrup, optional
a few granules Pink Salt

Blend the ingredients together in a high-powered blender until smooth and thick. At this point, you can refrigerate the mixture for up to 24 hours. It is a bit easier to shape when the mixture is cool. Put on plastic gloves or use saran wrap to separate the mixture into 1 inch pieces and roll into balls.

You can roll them in raw cacao or coconut flakes, or for something really delightful, fill them and/or roll them in Heidi Swanson’s Orange Macadamia Nut, to which I added basil leaves instead of squash blossom, lavender flowers and a pinch of Pink Salt.

#raw Green Pistachio Truffles
Before rolling in coating

Here is why they are really, really good for you as well as really, really delicious: Chlorella, is an energizing, purifying green food that keeps your body and mind clean and supple. Rose and coconut are cooling according to Ayurveda, which means they not only help you beat the heat in summer, but will help reduce inflammation in your tissues – which is important because that reduces pain and stiffness, and because inflammation is the underlying source of the major chronic killer diseases in western countries.

Besides, Pistachios are high in protein and fiber which tonifies and strengthens. Dates give you the sweet taste to soften Pitta emotions, which can get pretty intense and inflamed. Lavender, orange, basil, mint, and their flowers (pictured in the photos) draw in nature’s color, aroma and florals, which is also soothing for Pitta who benefits greatly by “stopping to smell the roses.” #Raw Pitta-reducing Pistachio Truffles

These Truffles are on our Menu for this weekend’s Summer Cooking Class where we will enjoy Summer Kitchari, and a host of no-cook, cooling foods for strength, vitality and comfort especially when things get hot.

Next, I’ll be posting on Raw Pasta, another great summer meal, with a Raw Cookbook giveaway (I have 5 books to give and will mail anywhere in the world). I will also be announcing a short Summer Cleanse, so stay tuned. We have lots of summer goodies coming along.

You are the reason Mother Nature evolved to nourish and delight. She loves you – and her food is her love offering. If you love summer’s bounty, please add a comment in the area below and let us know what you love best. We’d love to hear.

Wishing you sweet, soothing summer days. Namaste!

Summer’s Garden Soup

Vegetable Puree

Two weeks ago I posted summer ideas for breakfast, and last week, it was a fresh summer salad for lunch. So it seems in the natural order of things to offer you now a bit of dinner inspiration for summer.

IMG_8979

I love the intelligence of Mother Nature! Every season she offers us foods to balance her changes. In summer now, she bountifully provides cool foods to counter her hot weather: Cucumbers, Melons, Summer Squash, and herbs such as Dill, Mint, Cilantro.

Yesterday morning I went out to our little food garden and gathered up some of those fresh summer vegetables, blending them all together last night to make this exquisite little soup.

Garden Soup

The beauty of this is that there is no cooking required. Reminiscent of the old-fashioned elegance of chilled soups such as Gazpacho and Vichyssoise, yet updated with inspiration from the thoroughly modern practice of Juicing, this dinner is easy to make, easy to serve, easy to digest. It is also: good for your liver, pitta-pacifying, emotionally balancing, peacefully purifying, and, did I say cooling? 

Summer’s Garden Soup
Serves 2

1  Cucumber
1/2 Zucchini
2-3 Tomatillos
1 handful Cherry Tomatoes
1 small Avocado
1 few leaves of whatever green you have on hand: Kale, Arugula, Sorrel, Mizuna, etc.
1 handful Cilantro
1 sprig Dill
1 leaf Mint
1 Lime, juiced
1/4 – 1/3 c. Water
Pinch of Sea or Pink Salt, to taste

Put everything in your blender and mix until the consistency is smooth. Serve in bowls, garnished with slices of cherry tomatoes and dill, and sprinkle with lime juice. Eat slowly so you can taste all the flavors. It is complex, subtle, and delicious!

Options
Vata: Drizzle Olive Oil, stir in Yogurt, and/or add chopped Almonds to your soup bowl.
Pitta: Perfect! Could add toasted sunflower seeds for a satisfying, sweet crunch.
Kapha: Add 1 clove garlic and/or a tiny piece of fresh green pepper (serrano, jalapeno) when blending.

Summer Garden Soup

What do you like to make in the summer to chill, refresh and renew?

Wishing you a beautiful summer.
Thank you, dear friends.
Namaste!

Arugula Pesto Summer Salad

Arugula Pesto Summer Salad_VedaWise

Are you part of an Edible Community? Our local Edible asked me to write up a summer recipe based on Yoga & Ayurvedic principles. What an honor! I love the Edible Communities and their values: “We connect consumers with family farmers, growers, chefs, and food artisans of all kinds. We believe that every person has the right to affordable, fresh, healthful food on a daily basis and that knowing where our food comes from is a powerful thing.” Amen.

Here is what they got ~

In Ayurveda, the Science of Life, eating for the season is a natural, nourishing choice. With summer beginning now, it’s time to cool and refresh, purify and energize with the best of Mother Nature’s summer foods. This sumptuous Arugula Pesto salad offers the sweet, astringent and bitter tastes that balance the heat of the season. It’s a feast of nutrients, protein and fiber to nourish and delight you.

Arugula pesto salad

Arugula Pesto Summer Salad

2 c Arugula
1 c Basil
1 clove Garlic
13 lemon juice
2 handfuls raw Pistachios
2-3 T Olive Oil
1 pinch Salt
1 med sized Zucchini, julienned
Your Choice: Penne Pasta cooked, Sprouted Tofu sliced, Paneer or Burrata, pieced
Optional: Nyon Olives (those wrinkly black ones from Provence).

In an electric blender, mix 1 cup arugula with the basil, garlic, lemon and 1 handful of the pistachios until everything is well and finely chopped. Add salt and 1 tablespoon olive oil.

In a medium sized bowl, toss the zucchini with the rest of the arugula and pistachios. Add your choice of pasta, tofu, paneer or burrata, olives optionally, and a generous drizzle of Olive Oil. Stir in the Pesto and serve, or chill in the fridge for up to one day.

Arugula Summer Salad_VedaWise

I invite you to connect to your Edible Community and enjoy each season with fresh, local produce and indigenous foodies.

Wishing you a beautiful, delicious summer!
Namaste ~

8 Great Breakfast Recipes

Now that summer is here, some of you have been asking what to eat for breakfast. I am not sure things need to change as much as we like them to here in our everything-at-your-fingertips world. A bowl of porridge is, after all, a very good meal, and good enough for most of the world.

rice-pud

But for those of you feeling underwhelmed or overheated by your morning choices, here’s some inspiration from foodies around the blog world. All of these recipes are Pitta-balancing, meaning they reduce internal heat. They are listed in order of best to… well, least best – but too utterly gorgeous to pass up.

These last recipes are “least best” because they include either sugar, or cooked honey, or wheat, which we best avoid. But substitutes can be made: coconut sugar or maple syrup for the first two, a gluten-free, almond meal, or coconut flour for wheat. (NB: Traditional Ayurveda will say that wheat is a grain and grains are good for Pitta. But it is usually dear Pitta who has wheat intolerance, allergies, or sensitivity.)

We should begin the way we mean to go on, and that most definitely applies to breakfast. So, I hope these recipes inspire, delight, beautify, energize and set you off on a summer day exactly as summer should be lived – with grace, ease and joy.

coconut porridge
Coconut Porridge from The Wholesome Home

Being under Ayurveda’s influence, we begin, of course, with a porridge. But this is no ordinary porridge: this is no-grain Coconut Porridge from The Wholesome Home.

Whole Living's Cardamom_Quinoa Porridge
Whole Living’s Cardamom Quinoa Porridge

From Whole Living comes another nice twist on the classic: Cardamom Quinoa Porridge with Pear.

blueberry muffins
Blueberry Muffins from The Wholesome Home

For Pitta folks and summer lovers, breakfast can seem fussy. After all, who wants to be in the kitchen when you could be at the beach? These Grain-free Blueberry Muffins, also from The Wholesome Home, pack up tidy for a carefree breakfast picnic under the sun.

Banana & Almond Meal Pancakes from Roost
Banana & Almond Meal Pancakes from Roost

For those with an appetite, these Banana Almond Pancakes from Roost offer a fortifying fill of protein, fiber and fruit.

Veggie Tacos with Cauliflower Tortillas
Vegetables and Cauliflower Tortillas from Roost

For those with a savory palate, grain-free Vegetable Tortillas, also from Roost, would be divine, and seasonal if you replace Spring Asparagus with Summer’s fresh Kale, Zucchini, or colorful Squash.

What Katie Ate's Buckwheat Pancakes
What Katie Ate’s Buckwheat Pancakes

In these Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts from What Katie Ate, I’d skip the Sour Cream: seems like the Ricotta would be enough for a creamy base.

Tartelette's GF Waffles
Tartelette’s GF Waffles

Anything from Helene Dujardin at Tartelette is good as well as gorgeous. These Gluten-free Blueberry Waffles could be made with almond meal or coconut flour instead of potato flour for an even healthier Sunday start.

La Tartine Gourmande
La Tartine Gourmande’s Tartes aux Mirabelles

And, this is what I mean by “least best,” but oh so tempting… Gluten-free Tartes aux Mirabelles, an Italian Plum Tart, from La Tartine Gourmande.

Karen Mordechai Sunday Suppers's Breakfast Picnic
Karen Mordechai Sunday Suppers’ Breakfast Picnic

Finally, some photographic inspiration from the innovative Karen Mordechai at Sunday Suppers.

Karen Mordechai Sunday Suppers's Breakfast Picnic
Karen Mordechai’s Breakfast Picnic Blackberry Jam

Wishing you a joyful, and delicious, summer.

Namaste!

Rounds, Roots and Shoots: A Vernal Salad

potato saladA quick post to share what I am looking forward to once our Spring Cleanse is complete: Baby New Potato & Asparagus Salad with Marcona Almonds and Micro Greens. It’s crunchy, salty, moist, hearty yet light and fresh, and sweet in an Ayurvedic way. As any meal should, it inspires all the senses, incorporates all six tastes and harmonizes the best of a local harvest.

potato salad

Baby New Potato & Asparagus Salad with Marcona Almonds & Micro Greens

Salad
8-10 Baby New Potatoes
10-12 very fresh Asparagus Stalks
1 Zucchini
3-4 Spring Onions
1/2 c chopped Dill
1 c Marcona Almonds (Trader Joe’s sells them roasted with Rosemary)
1/2 c Microgreens

Dressing
1 clove Garlic
1 t Dijon
1 T Mayo (can be Vegan)
2-3 T Extra Virgin Olive Oil
1 Lemon juiced
1 T Apple Cider Vinegar
a dusting of Red Pepper (my favorite is a gift from my sister: Aleppo Chile Pepper from The Spice House)
Black pepper, to taste
Himalayan Salt, to taste

Bring a pot of salted water to a boil. Add the potatoes and cook about 15-20 minutes, until a fork easily slides through the middle. Meanwhile, if you have a double cooker or a steamer, put that on top of the boiling potatoes and blanch the asparagus for a 3-4 minutes only. Otherwise you can drop them into boiling water for 2-3 minutes. Rinse the asparagus immediately with cold water and place in a bowl of ice water. When the potatoes are done, drain and put them in a bowl of ice water too.

Slice the zucchini thin and cut the rounds into quarters, so they are mini bite-size. Slice the spring onions all the way up into the green. Add the zucchini, spring onions, almonds and dill to a salad bowl and set aside.

Mix up the dressing by mincing the garlic. I always make my dressings in a jar because with a lid on tight, you can really give it a good shake and prove to the world that even oil and vinegar can sometimes mix. So put your garlic into a small jar with the juice of half the lemon and the rest of the ingredients. Shake until it is creamy. Taste and adjust seasonings.

Drain and dry the potatoes and asparagus and cut into small bite size pieces. Toss together with the zucchini, spring onions and dill. Give the dressing a good vigorous blend and pour onto the salad. Taste and adjust. I found mine needed the juice of the entire lemon.

Serve on a bed of lettuce with a carefree sprinkling of microgreens.

Options: Chopped, hard-boiled egg; avocado slices; sun-dried tomatoes for that bit of sour; sunflower seeds for added crunch; garden-fresh snap peas for even more sweet green; basil, cilantro, or mint for more savory zing. This salad is really happy company to just about any of Spring’s edible delights so let your garden or your local farmer inspire your whims.

bhava scarfing potato salad

My husband likes it, and I hope you like it, too!

spring salad

 

What you are looking forward to now that Spring is here?

Namaste!

Hangover Remedy

Clover
Shamrocks, aka Clover

With St. Patrick’s Day falling on a Sunday this year, it occurred to me that some of you might appreciate a remedy for recovery come Monday.

This healing tonic matches the color of the day, and points to the Ayurvedic call in this season for a Cleanse. It’s laced with shamrocks, too, for fun – but also to add brightness in color and flavor.

The Shamrocks, also known more commonly as Clover, are optional. But if you are like us and have it growing all over your garden this Spring, toss in a handful to augment the magical, “luck of the Irish” benefits. Then you could call this hangover remedy, a “Shamrock Shake,” and continue your holiday celebrations, even while you recover. It is kid-friendly, too!

Shamrock ShakeShamrock Shake Hangover Remedy
Serves 2

1 Banana
6-8 leave Kale, with stems
10 Brazil Nuts
1/3 c Aloe Vera Juice
1 c Almond Milk
1 T VitaMineral Greens (optional)
1 t Coconut Oil
1 t Turmeric
A few pickings of fresh Shamrock (White Clover), leaves and flowers (optional)

Toss it all in a blender and mix until it is very thoroughly blended. Drink at room temperature. Best on an empty stomach.

Shamrock Shake

Clover is a natural alterative, or blood purifier, used by traditional poeple across North America and Europe. It is “rich in minerals and vitamins that help with decongestion and (which) stimulate the liver and digestion. While most alteratives contain bitter compounds, Clover is unique because it is sweet and tasty,” writes acclaimed herbalist Rosemary Gladstar.

Clover makes a great tea. So if you want to skip the Guinness, but still celebrate, you could enjoy instead an old-fashioned cup of “Shamrock Brew:” Simply boil up a few cups of water, add clover leaves and flowers, reduce to a low simmer, and steep for ten minutes.

Speaking of green, my annual Spring Cleanse begins next weekend. If you would like to join us to greenify your body and mind, please visit my website to register or learn more. If you can’t wait to get started, you’ll find a Spring Green Detox Tonic I wrote up for Elephant Journal here.

May your days be happy and green!

Namaste!

Related articles:
Clover’s Medicinal Uses, Live and Feel Well

Clover and Ayurveda, Tattva’s Herbs
White & Red Clover Species, Montana Plant Life

A Few Ideas for Breakfast

Great CU
Buckwheat Cakes

I have a client who loves Quinoa and spinach for breakfast. It sounds good to me, especially with a light touch of cinnamon, cardamom, turmeric and ghee or coconut oil. She adds a splash of GF Tamari. Some days I might add raisins, too.

I like Rice Pudding for breakfast and would definitely add raisins to that. Rice pudding is also a happy home for cooked dates, apples, bananas, blueberries, cranberries, cherries, almonds, pistachios, sesame seeds, and coconut flakes. I think of rice that way: a happy home for most things.

But what I’ve been having for breakfast lately I’ll say with a whisper, for fear that some of my Ayurveda friends would not approve (“Hot hot, hot,” they repeat, like the Nanny to Eloise).

Image
Almond Butter & Mango

It’s a wake-me-up-with-a-smile plate of sunny mango slathered with earthy almond butter, and a few bite size pieces of grape juice-sweetened ginger. I’m going Paleo, my friends….

Or at least I am enjoying how strikingly the latest craze, the Paleo Diet is such a briliant modern repackaging of the ancient wisdom we call Ayurveda: Eat what you can get your hands on ~ your own hands if you were left out in a jungle, or forest, or open savannah long enough to have to find your own food. In other words, eat food. Real food. Food of every shape, color and size. A wide variety, but mostly plants. Your body will take care of the rest.

Image
A Paleo friend celebrates Super Bowl Sunday with bacon roses | Photo: Marriott

I am not really going Paleo, of course, although I do appreciate its dynamic approach to reducing junk and focusing on high quality. I even like its focus on protein, although its emphasis on animal flesh isn’t for me.

Our 15 year old offers a history lesson: animals weren’t always easy to kill. Many were dangerous and just as likely to kill you. Paleolithic people had to hunt long and hard for their meaty animals, and when they did bring one home after their equivalent of a long day at the office, it was split amongst a tribe of say 10-20 people.

Yes, those were the days when he-men were devoted to the public good: sharing dinner with friends, stoking the communal fires, stewarding and safeguarding the community at large, carrying the heavy load for the womenfolk, teaching the children and contributing to the health and care of all.

I digress. It is easy to get lost in this Paleo wonderland.

So, our Paleo comrades probably did not eat bacon at every meal even if our modern-day Paleo friends would like to. In fact, one scientist suggests that our paleolithic ancestors were far more likely to subsist on tubers and termites!

For us, the simple everyday rule to healthy eating is this: whole food, plant based. The focus on unprocessed is where we celebrate our shared similarities!

Buckwheat Cakes
Buckwheat Cakes with Yogurt and Honey

Anyway, if you are a Neanderthal, or a HIT (High Intensity Trainer), and you want to really go Paleo, how about making up these quick buckwheat cakes? Topped with a cage-free, organic egg, pesto, a bit of cheddar, or honey and yogurt (non-dairy, of course), it makes a hearty meal for any caveman.

Buckwheat Cakes
Less fluffy than pancakes, and thicker than crepes, these “cakes” are delicious with Almond Butter, Yogurt and Honey, Maple Syrup, pesto and melted cheese. Really, anything that needs a base.  They might even be wonderful drizzled with chocolate. Let your creativity play and let us know what  you discover.

BUCKWHEAT CAKE RECIPE
adapted from Martha Schulman’s Buckwheat Crepes

1/2 cup Almond Milk
2 large eggs
1/4 teaspoon salt
1/2 cup Buckwheat Flour
1/3 cup Almond Flour/Meal
3 tablespoons melted ghee, or your favorite high heat Oil
Water

Place the milk, eggs and salt in a blender or a bowl. Blend, or whip with a fork to mix thoroughly. Add the flours, then add the oil, and mix well.

Place a 7 to 8-inch pan over medium heat. Brush with ghee or oil. When the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook until you can easily loosen the edges with a spatula. Turn and cook on the other side for 1 minute. Turn onto a plate. Continue until all of the batter is used.

Yield: About 5-6 pancakes

IMG_5070

For me, my Almond butter slathered Mangos keeps me happy, daydreaming about the days when were were all swinging through the forest happily gathering mangoes, bananas, and all variety of exotic fruit, as if it were an Eden of delight made just for us. Meanwhile, I give thanks to a modern world where every kind of delicious fruit is just a short walk away, and a modern belly that has had the intelligence to adapt, so I’m not stuck eating tubers and termites!

How do you keep mornings inspired? What do you eat for breakfast? What do you do to maintain strength and energy? I am curious and would love to hear about your creativity and routines.

Salutations and Santé!

~

Melissa Bechter of Vegenista recently joined me for my Ayurvedic Winter Cleanse and shared with me this photograph of the Paleo Pancakes she made on our "Integration Weekend." Thanks, Melissa!
Melissa Bechter of Vegenista recently joined me for my Ayurvedic Winter Cleanse and shared with me this photograph of the Paleo Pancakes she made on our “Integration Weekend.” Thanks, Melissa!

Cardamom Rice Pudding

rice pud'“As many of you know, last week, a crazy frankenstorm named Sandy hit the East Coast of the U.S. leaving millions without power, thousands evacuated from/lost their homes, several lost their lives, and it wreaked chaos and havoc across the northeastern seaboard, and affected people as far west as the Appalachians,” wrote Jenn Oliver of JennCuisine and Barb Kiebel of Creative Culinary on their blogs earlier this week.

In response to the devastation, Jenn and Barb had a great idea. “Food brings people together in good times and bad, and food can bring us together this time, to help those in need. We decided to create this event to bring the food blogging community together, so that we can join hands, and meals, and support for the victims of Sandy.”

So they asked food bloggers “that you post a comfort dish on your blog and share this need with your readers” and to post today, November 8th, with “something that you would make for someone in need, to help them feel at home. But more importantly, let’s encourage everyone to donate to relief efforts.”

rice pudding

I wanted to do this right away. We are so far from our friends and family back East and feel so helpless as we watch them valiantly respond. If only we could invite them in, give them shelter, warm food, loving support and quiet refuge. We can’t do that in person. We can’t serve up comfort food live. But we can do something more important…  we can support them with our donations to and let them know how much we care.

Basmati Rice

As I thought about it, I knew I wanted to create something that would be satisfyingly comforting. Not just comfort food that fills you up, making you feel full but also regretful, but comfort food that comforts and nourishes.

Cardamom

I also wanted it to be something that you could make with ingredients you’re likely to have at home, so that whatever storms you are facing in your life, you can stay in, get cozy and make up a warm bowl of nurturing comfort. After all, food is a love story, and comfort food should be like a mother’s loving embrace.

So in honor of all the heroes and survivors, I offer a warm bowl of Rice Pudding, and invite the rest of us to make whatever contributions possible to help our Eastern neighbors.

Click for Print Version

This Rice Pudding makes a delicious breakfast, snack or dessert. It is especially Vata-reducing – great for children, anyone recuperating, and anyone needing a pick-me-up. I hope you will try it and let me know what you think.

Riso Pudding Cropped

There is still time to post your own favorite comfort food to your blog and help with Support for Sandy. Go to Jenn Cuisine for details. And there is always time to make a donation to the Red Cross to support those in the path of Hurricane Sandy, many of whom remain without power, even now as another huge storm hits.

To all those who suffer anywhere, our hearts are with you!