Big Leaf Maple Cookies

It's autumn in these parts... and I've been trying to come up with a word that truly describes what I feel when I see the giant golden leaves descend from the big leaf maple trees in our backyard.  They cascade, hover, pause in mid air, and slowly land as if the earth rises up to greet them.  Each one is larger than my outstretched hand and holds a lifetime of wisdom.  In honor of this glorious season, I've got a favorite recipe for you to try. 

These are simply perfect, melt-like-butta in your mouth little golden morsels of deliciousness.

So, let's get moving so we can eat 'em sooner rather than later.

INGREDIENTS

    • 2 sticks (1 cup) unsalted butter, softened
    • 1 cup unrefined sugar
    • 1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
    • 1/2 teaspoon maple extract 
    • 1/4 teaspoon lemon extract
    • 1 large egg yolk
    • 1 teaspoon salt
    • 3 cups sprouted flour (you can use all purpose as well, but I prefer to keep the life force high and mighty)

 

PREPARATION

  1. In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup, extracts, and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours or overnight
  2. Preheat oven to 350°F.
  3. Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, sprinkle with large grain demara sugar.   Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  4. Bake cookies in batches in middle of oven until edges are golden, about 10-12 minutes, and transfer to racks to cool. 

Well, Lovelies....  I do hope you enjoy these... and I hope you think of me while you devour these little sweeties, and I'll think of you  ♥


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Fluffy Buttermilk Biscuits

Usually baked goods using non-wheat flours come out more dense, but in these biscuits, using barley flour, ghee and buttermilk, they come out fluffy and light. Delicious with a little honey fresh out of the oven!

1 cup barley flour
1/4 cup ground flax seeds
2 tsp baking powder
1/2 tsp salt
2 Tbsp ghee (or butter)
2/3 cup buttermilk
1 egg
1 Tbsp brown rice syrup
pumpkin seeds (optional)

Preheat the oven to 375 F. 

In a medium bowl, combine the flour, flax, baking powder and salt. Add the ghee and work in with your fingertips until there are no more little clumps. Into a measuring cup, pour the buttermilk and beat in the egg and brown rice syrup until homogenous. Mix liquid into flour without overworking. Drop by large spoonfuls onto a lightly greased cookie sheet. You may want to top with a sprinkling of pumpkin seeds (if using, or sprinkle with cinnamon and raw sugar, or a few fresh blueberries, whatever sounds good to you) and bake for 15-20 minutes until golden brown.

Makes 6 biscuits.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, or rice flour instead of barley
PITTAS replace buttermilk with diluted plain yogurt
KAPHAS reduce ghee to 1 Tbsp; replace buttermilk with diluted yogurt and replace brown rice syrup with fruit juice concentrate or just leave it out

Isn't this recipe fantastic?  I think so!  I followed Canada-based foodie, Claudia Davila, for years, preparing  and sharing her recipes with my followers.  When I finally contacted her to tell her how much I love her food stuff, it dawned on me that I could share her recipes right here with you!  Magic happens when we share the light!


Want to be the first to know? 

Enter your email to receive occasional recipes and inspiration! 

It's easy, and we promise only to share what inspires and not blow up your email box.

Balsamic Maple Vinagrette

I must say, there is one dressing that is my all-time fave and go-to.  I don't buy salad dressings, I make them, and seldom does a day go by when this little beauty isn't sitting on my counter ready to make something that needs a little pick-me-up just all that more delicious.  I put this dressing on my quinoa, my salads, my sweet potatoes, my kale.  It is delicious on hard-boiled eggs, pot-stickers and cabbage.  When guests are at the YogaFarm, this is the one recipe that gets the most requests and I love it, and trust you will too.

INGREDIENTS:

2 cup Olive OIl

1 cup Balsamic Vinegar

1/4 cup maple syrup

2 teasp. salt

1/2 teasp. pepper

2 cloves garlic, minced

DIRECTIONS: 

Pretty simple, you just mix it all together.  The quantities, I must confess, are based upon personal preference of the one making the dressing.  What I know is that I use 2 "parts" olive oil to 1 "part" balsamic vinegar, add a "glub" of maple syrup, a good dash of salt and a little less pepper than salt.  I like salt more than pepper, and don't like things super sweet, but you can play with this and make it yours.  I let it sit on the counter for up to two weeks, using it as I need it.  It gets better a few days in as the garlic infuses the entire dressing. 

Dal Soup with Squash

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Prep time: 30 minutes

Cook time:  30 minutes

Makes: 4  servings

 

Equipment needed: 

Large spoon, paring knife, straight knife, cutting board, measuring cups, measuring spoons


Ingredients: 

2 Tbsp olive oil

1/2 red onion

3 cloves garlic

1 inch piece ginger

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground masala

1 bay leaf

1 1/2 cups red lentils

1/2 butternut squash

5 cups vegetable broth

2 carrots

1 can pickled veggie or pickles

5 radishes


Instructions: 

In a large pot, heat the oil and stir in onion, garlic, and ginger. Let cook over medium-high until softened and just lightly browned. Add spices and bay leaf, stirring constantly. Add lentils, squash and vegetable broth and stir over medium/high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.

When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and puree the soup until silky smooth, or leave with chunks if you prefer - (I pureed just a bit).

Serve in soup bowls. Top with a dollop of plain yogurt, some sliced onions sautéed with garlic and fresh cilantro.  Stir in a bunch of baby spinach leaves — or keep it  simple if preferred.

Nut Butter Amaze Balls

I am perpetually on the look out for something both delicious and nutritious--whether savory or sweet.  These little protein packed nutritional bites earn their name, and are  perfect for a hot day when baking is out of the question, or when you just need a grounding, delicious snack.  

INGREDIENTS:

3/4 cup rolled oats or rolled spelt

1/2 cup raw sunflower seeds or chopped raw almonds

1/4 cup hemp hearts

1 cup all natural peanut butter or raw almond butter

10 Medjool dates (if these are dry, soak for 1 minute in hot water and drain for 3-5 minutes)

1 T coconut oil

Himalayan sea salt

Cacao nibs

1/2 cup Sunspire chocolate chips (these are the healthiest and most delicious.... I get mine at vitacost.com)

PREPARATION:

Place your rolled oats or spelt, sunflowers or almonds, and a pinch of himalayan salt in a cast iron skillet on low/medium heat.  Stir constantly until very lightly toasted.  Add your hemp hearts and continue toasting and turning with a wooden spatula until they are perfectly toasted.  Remove from the pan when they are perfect, and spread them on a plate so they do not continue to toast, as they have a tendency to burn easily at this stage.

Place dates, nut butter of your choice and your coconut oil in a food processor .  Blend until the dates are well mixed in, with only small bits remaining.  Add the toasted nut and rolled oats/spelt mixture and pulse until blended.  

Roll into balls.  If the mixture is too dry when you press firmly, you can wet your hands before rolling a ball and this will help the mixture stick.  

In the meantime, melt your chocolate chips.   I prefer to place the chips in a small stainless steel bowl and set it on top of a pan with simmering water.  This way, I make sure not to overcook the chocolate, and can keep it soft.

Dip the tops of the balls in the melted chocolate and place on a plate.  Sprinkle just a few cacao nibs on the top of the ball, and an itsy bits more salt and you've got some amazing Amaze-Balls.  

Harvest Cranberry Pie

I am on the look-out the most nutritious dessert I can find, while still being fantastically delicious.  This is my all-time favorite pie recipe—it is partly mine and partly came from a public radio article I found more than a decade ago. 

Here’s why I LOVE this pie:  Katherine Deumling’s pie crust is buttery and perfectly flakey and the filling for this pie is tart and sweet, loaded with goodness, walnuts (for heart health) and a serous explosion of tastes in the mouth. 

I’ve said it before, and I’ll say it again — my favorite desserts are those that can be legitimately for breatkfast, a snack, dinner, or dessert.  

Enjoy, and let me know if you love this as much as I do!
 

Crust:  

Whole grain piecrust, prepared from scratch.  I love the one by Katherine Deumling of Cook With What You Have, but anything tried and true pie crust will do. 
 
 Filling:

3 apples (I like jazz or pink lady, but any variety will do)

1 (12-ounce) package fresh whole cranberries (or 1+ 1/3 bag frozen) 

2/3 cup turbinado or date sugar 

Topping: 

3/4 cup walnuts 

1/4 cup turbinado or date sugar

 1/4 cup flour (I use sprouted spelt flour)

1/2 cup unsalted butter, melted and lightly browned (after it melts, you can just watch it and stir for 10 minutes or so — watch it closely and the moment you get a hint of a “caramel” scent, take it off the heat immediately and pour over walnuts (otherwise it will continue to cook and may burn).

1 teaspoon cinnamon 

1/8 teaspoon sea salt

Preheat the oven to 425 degrees

Prepare the piecrust and fit into pan

Core and dice the apples

Place the apple pieces in a large bowl with the cranberries and date sugar or turbinado.  Mix well and place into the pie shell.

Chop the walnuts and mix with flour,  melted butter,  cinnamon and salt

Crumble on top of fruit mixture in pie tin

Cover pie with tinfoil & Bake at 425 degrees for 20 minutes.  Lower the temperature to 350 degrees and remove tinfoil.  Bake for 40-60 more minutes, watching the pie to prevent the topping from darkening too much, but ensuring that the crust golden. (If your pie is really heaping, watch it closely and it could take even more than 60 minutes -- I've been known to bake my overstuffed pie tin upwards of 75 minutes.

I know I probably don't have to tell you this part, but... ENJOY!   I love this pie best with a high quality vanilla bean ice cream or gelato.  However, it is equally delicious with a dollop of real whip cream or coconut whip cream.  Good for you and scrumptious (as every recipe should be). 

Burrito (in a) Bowl

One of our trademarks at the YogaFarm is serving all of our meals out of a single “buddhi bowl”.  Your buddhi is your wisdom self or the part of you who knows what is best for you at all times (even if you don’t want to hear it).  So, having a burrito in a bowl instead of in a tortilla is a great way to raise your vibration, decrease your consumption of refined grains, and get all the good stuff your buddhi wants for you in your belly!

 

Prep Time: 

20 minutes

 

Rice: 3 parts basmati to 1 part each brown basmati and quinoa, and seasoned with some cumin, vegetable bouillon, and salt. 

 

Beans: Soak and cook (or use rinsed canned) black beans. In olive oil, toast cumin, a bit of coriander, & some smoked paprika. Add minced garlic & cook until fragrant, then add beans and enough water to prevent them from sticking to the bottom of the pan. Salt to taste, add oregano to taste, and heat.

 

Corn: heat olive oil in pan, toast some cumin until fragrant, add corn. Salt and pepper to taste, add a little smoked paprika if you like. 

 

Greens in the bottom of the bowl 

 

Other toppings:

    Salsa

    Fresh tomatoes

    Avocado

    Fresh bell pepper slivers

    Lime

    Greek yogurt

    Shredded carrots and cabbage

    Cilantro

 

Cherry Almond Coffee Cake [GF]

A favorite at the farm,  often varying the fresh fruit depending upon the season (pears are nice too).  We like to serve this with some sort of egg or tofu scramble (for the vegan foodies).  The original recipe came from Rachel, our amazing kitchen mama, who keeps us very (did I say very?) well nourished during our retreats and trainings.  

1 c GF All Purpose Flour (I used Bob's 1:1)
1/2 c Almond flour (I like Honeyville)
1/3 c Coconut flour
1/4 t Xanthan gum
1/2 t Salt
Baking soda
2 Eggs
7/8 c Maple syrup
1 t vanilla extract
1/2 t almond extract
1/3 c Coconut milk (I have made it with both the canned "culinary" cm and the carton "beverage" type, and both worked fine
1/3 c Sunflower or grapeseed oil (or other nut/seed oil of choice)
2 c Pitted Pie Cherries (original recipe called for blueberries, but any berry-- or diced peaches, or other juicy fruit would work. Next time I will probably try it with blackberries)

Topping:
1/3 c GF AP flour
1/3 c Almond flour or almond meal
1/3 c Date sugar
Pinch of Salt
Spices to taste (go easy to let the flavor of the fruit shine through, but ground ginger is nice in moderation, and a bit of cinnamon is also good)
1/3 c Coconut oil (melted)
1/2 c Sliced almonds


Coat an 8"x8" pan with coconut oil or line with parchment paper, and preheat oven to 350 F.
Combine dry ingredients for batter well, whisking or sifting to eliminate coconut flour clumps.
Combine wet ingredients, add to dry, incorporate well without overmixing, add HALF of the  fruit. Distribute remaining fruit over the top of the coffee cake.
Mix all topping ingredients except almonds well with fingers, then gently mix in almonds. Crumble topping over fruit on top of coffee cake.
Bake until cake passes the toothpick test (this took about an hour in my home oven). Let cool slightly before attempting to slice.
Note-- frozen fruit would work fine with this recipe, but will need to bake longer.

Kichari: Yogi-Style Healing Stew

You can make this recipe using your slow cooker on either the low or high setting. This recipe will cook quickly on high so be ready to come back to it after 3 hours. It will take about 6 1/2 hours on low. 

1 1/2 cups sprouted rice and quinoa blend (you can use any variety of brown, red, or wild rice and quinoa--it's a great way to blend and use up small amounts of grain)
 

1 cup dry french lentil beans (mung beans would be ideal, but french lentils were all I had and worked great)
 

 1 teaspoon ground garam masala

1/2 teaspoon turmeric

1/2 teaspoon lemon rind

1/2 teaspoon black pepper

1 teaspoon dried ginger (or 2 teaspoons fresh grated)

6 cups filtered water

1 can organic coconut milk (full fat for the vata or pitta type, low fat for kapha)

1 teaspoon sea salt

Place the grains, legumes, ground garam masala, turmeric, ginger, and water into a 3-quart crockpot. Cover and cook on high for 3 hours or on low for 6 1/2 hours. After the grains and legumes are cooked, stir in coconut milk and salt. Be sure to stir in any additional ingredients about 30 minutes before the end of cooking time. Turn off heat.

Carmelized Onions:

Heat a 10 or 11-inch cast iron or stainless steel skillet over medium heat. Add the oil, then add onions and salt. Saute for approximately 40 minutes. Turn the heat down as they cook so they don't burn. By the end of cooking I am using low heat.  Place them atop or beside each serving. Add a good sized serving of greens (especially for Kapha Dosha). Garnish with cardomom applesauce.

Greens:

Tonight I happened to have some organic baby spinach and red chard in the fridge.  First I made a quick dressing with olive oil, balsalmic vinegar (oil to vinegar 2:1), a clove of garlic, sea salt and pepper (fresh ground), and 2 medjool dates for sweetness, and blended them all together in my VitaMix (these blenders surpass any I have ever had for use, power and clean-up).  I blended it and then tossed my chopped greens with it.  Simple and very yummy. (By the way, this is my favorite simple dressing.)


Garnish:
homemade cardomom and cinnamon applesauce

This part is super simple:  just cut up about 10 organic apples of your choice, and put them in about 1/4 cup water in a big saucepan, cover, place on low heat... and watch them, stirring occassionally, until they are soft. Add 1/8 teaspoon cardomom, 1/2 teaspoon cinnamon, cover for another 3-5 minutes.  Transfer to a Vitamix (or megablender of some sort, food processor would also work)... and blend until desired consitency.  I used gala and fuji apples.  You can add about 1 heaping tablespoon on the side of your kitchari. 

*Where are the six ayurvedic tastes in this meal?  

Sweet:  slow cooked whole grains and coconut milk

Pungent:  Black pepper

Sour:  unsweetened applesauce and balsalmic vinegar

Astringent: (this is the "make your tongue dry" sort of flavor) skins of the apples and rind of lemon

Bitter: lemon rind

Salty: sea salt

Serves 4 to 6.

Thank you to Lauren Trank for sharing the original recipe, which came from nourishingmeals.com

Lemon Blueberry Bread

There is something about the combination of lemon and blueberry that, when done right, can be made right for any season.  This recipe is one I particular love for its moist texture and the secret knowing that despite how delicious it is, the nutritional value is way up there.  The unrefined, organic dry goods combined with anti-oxidant rich, heart-healthy grape-seed oil makes this a winner in taste and health.  (You know me, I am always on the look out for recipes that can be used for breakfast, a meal, and dessert interchangeably!)

Like most recipes I come across on the internet, if it looks interesting to me, I scour the recipe for ways I can make it more nutritious and equally delicious, and for me, and this recipe, I must say, it is ALL THAT!

Now, let's get on with this sweetness, shall we?

INGREDIENTS:

1 ½ cups sprouted wheat flour (you can also use oat, spelt, or a combination of one of these + almond meal -- the texture changes, but the flavor remains)
2 tsp. baking powder
¼ tsp. salt
1 cup unrefined coconut sugar
1 cup plain Greek yogurt (choose your fat content -- I tend to go middle of the road)
4 eggs
3 tsp. grated lemon zest
½ tsp. vanilla & ½ tsp. pure lemon extract
½ cup grape seed oil
1 cup frozen wild blueberries (the tiny ones:  see instructions for more)

DIRECTIONS:

Preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the frozen blueberries (fresh out of the freezer) and stir until just incorporated.
Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Be sure not to over-bake.  Remove from the oven and cool in the pan for 10 minutes.
Cool completely before serving.

Note:  if you'd like a slightly more "dessert" style bread, melt 1/2 cup of salted butter and add it to room temperature honey with a squeeze of lemon juice and drizzle it over the loaf before cutting.  (please don't heat the honey -- just the butter -- heating honey is an Ayurvedic "no-no". )

Original, unedited recipe can be found at culinaryhill.com. 

Trail Mix Cookies

Trail mix cookies are the best version of oatmeal for breakfast I can think of.  I love the combination of oats, high quality chocolate (which is a super food, remember) and all sorts of creative dried nuts and seeds.  Here's the version I like best.  Hope you enjoy!

Prep Time:  15 Minutes

Cook time:  approximately 11 minutes per batch

Makes: 3 dozen

Equipment needed: large spoon, measuring cups, measuring spoons, mix master, cookie sheet(s), spatula, rubber scraper

Ingredients: 

1/2 cup salted butter

1/2 cup brown sugar

1 egg

1/2 teaspoons baking soda

1/2 cup flour

1/2 teaspoons salt

1/2 teaspoons vanilla

1 1/2 cups oatmeal

1/2 cup rice cereal

2/3 cup unsweetened coconut

6 ounces dark chocolate chips

1/3 cup dry roasted almonds

1/2 cup dried cranberries

Instructions:

Cream butter, & sugar. Beat in egg, baking soda, mixture, flour, salt, vanilla. Stir in oats, coconut, dark chocolate chips, dry roasted almonds, and raisins.

Preheat oven to 350F. Line cookie sheets or spray. Scoop out a spoonful of the dough, roll it into a ball and roll in bowl of sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Bake for 10 to 12 minutes, or until the cookies are crackled and set. Let the cookies cool 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely.

Carrot Corriander Soup

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This recipe should be called "Deceptively Delicious Soup" because looking at the recipe, and looking at the finished soup, it doesn't look like much -- but it is so incredibly flavourful! I took each spoonful with delight. What makes this so tasty is the combination of cilantro in spice form and as the fresh herb. For maximum flavour, use whole coriander seeds that you grind or crush just before using.

This is from the terrific vegan cookbook Juice For Life, by the restaurant of the same name (I made some minor modifications). I was loving their salads and sauces and dragon bowls so much I went out and got the book!

3 Tbsp (freshly) ground coriander
2 Tbsp olive oil*
1 large onion, chopped
6 cloves garlic, crushed*
2 Tbsp marjoram
3 large carrots, chopped
1 small sweet potato, chopped*
8 cups vegetable stock
1/2 cup chopped fresh cilantro
sea salt and cayenne pepper to taste*

Heat the oil in a large soup pot and add the coriander, toasting for a minute until lightly browned and fragrant. Add the onions and cook 5 minutes. Add the garlic and marjoram and cook a minute longer, then add the carrots and sweet potato. Saute for a minute then pour in the vegetable stock (I used 1 vegetable bouillon cube), bringing to a boil. Let simmer until the carrots and sweet potato are soft, about 20 minutes.

Add the chopped fresh cilantro, sea salt and optional cayenne pepper to taste, and puree until silky smooth, either by using a hand blender in the pot or transfering to a blender. Serve garnished with a sprig of cilantro. Serves 4.

* FOR INDIVIDUAL DOSHAS
KAPHAS reduce oil to 2 tsp, omit sweet potato and add another large carrot
PITTAS reduce garlic to 1 clove and omit cayenne
VATAS add 1 Tbsp fresh grated ginger

Isn't this recipe fantastic?  I think so!  I followed Canada-based foodie, Claudia Davila, for years, preparing  and sharing her recipes with my followers.  When I finally contacted her to tell her how much I love her food stuff, it dawned on me that I could share her recipes right here with you!  Magic happens when we share the light!

Bananas with Cardamom

Prep time:  10 minutes

Cook time:  5 - 10 minutes

Makes: 4servings

 

Equipment needed: straight knife, cutting board, wooden utensil to stir (I like the flat wooden turner.), mortar

 

Ingredients:

 

2 - 3 bananas

2 - 3 Tablespoons butter or ghee

1 heaping Tablespoon partially ground cardamom

 

Instructions:

 

If using fresh whole cardamom pods, use mortar to grind. (I like to use the mortar to crush the pods so they are easy to open. Then, I remove the shells and grind the seeds until they are partially ground.)

 

 

 

 

 

 

YogaFarm Chai Tea

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Chai is the classic herbal tea -- made caffeinated or decaffeinated -- year round to balance the body, support digestion, and stimulate Ojas (the stuff that makes our life juicy from the inside out).  Chai is a staple at our retreats at the YogaFarm.  

Here's how we do it:

First things first:  We crock pot it.

Chai is super forgiving... So we always begin with the basics...

A big pot of water, ready to boil

5-7 thin slices of ginger root (if it is organic I don't peel it)

10 pepper corns (whole)

2 T fennel seeds

4 sticks cinnamon

6 pieces clove

5 star anise

10 cardamom pods

I boil all of that up in the slow cooker for a few hours, makes the house smell delicious, and then because I love chicory and licorice root, I also add those to the mix at the beginning:  usually about 1 T chicory and 1 T licorice root.  (That was inspired by the tea one is served at an Aveda salon, if you have ever been--but good to note that you can get too much licorice root, so do your research -- it raises blood pressure in excess amounts).

It's al decaffeinated, and I just have organic black tea bags available for those who want caffeine, and then sweeten it with date sugar, honey, or palm sugar and add a creamer of your choice:  coconut, almond, or full dairy.  Up to you.

It's delicious and is easy to refresh with water and additional herbs.

Not only is it delicious, but it is packed with medical ayurvedic herbs designed to warm your heart, calm your mind, and bring balance to your entire body during the cold season.

Enjoy!

Happy Monster Salad

Prep time:  30 minutes

Cook time:  15 minutes

Makes: 4  servings

 

Equipment needed: large spoon, paring knife, straight knife, cutting board, measuring cups, measuring spoons

 

Ingredients:

 

6 cups arugula

1 avocado, chopped

6 cups mixed baby greens

8 small potatoes, boiled

2 carrots, shredded

1 1/3 cups beet, shredded

4 eggs, hardboiled

1 cup mung beans, sprouted

2 cups purple cabbage, thinly sliced

parmesan cheese, sliced into thin chips

salad dressing: Nirvana, Balsamic Vinaigrette and yogurt salad dressing

nutritional yeast, sprinkle on top

 

Instructions:

Arrange into a colorful piece of edible art and top with salad dressing.  (I love to use my Vinaigrette recipe for this.)

 

Notes:

Start sprouting the day before.

 

Dosha Modifications:

 

 

Green Split Pea Soup

I pretty much hated split pea soup as a kid.   It wasn't until I was getting desperate to change my winter soup selection that I decided to try it again.  With a little help from a dear friend who loves to try new things in the kitchen, we discovered this wonderful little soup. I am a fan of placing a bounty of fresh greens (whatever is in season) in the bottom of the bowl, and pouring hot soup over them to wilt them perfectly.  

I hope you love this as much as I do.  

Prep time:  30 minutes

Cook time:  30 minutes +

Makes: 4  servings

 

Ingredients:

 

2 Tablespoons olive oil

1 onion, diced

1 carrot, diced

1 stalk celery, diced

½ inch piece ginger, minced

8 cups vegetable broth

1 1/2 cups dry green split peas

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Instructions:

In large pot, heat the oil and add the onion, carrot, celery and ginger. Cook over medium heat until soft stirring occasionally. Add dry peas and broth. Bring to a boil, then reduce and simmer for at least a half an hour. Add remaining seasonings and cook at least 30 minutes more.

Notes:

Serve with a fresh salad or over fresh greens. For a larger meal, serve with seasonal roasted vegetables and toasted pumpkin or sesame seeds.  

 

Ghee: Ancient Healing Oil

Ghee is that classically delicious, deep tissue nourishment that takes "clarified butter" to a whole new level.  It is a mainstay for Yogis and is used as a base oil or in place of butter in most circumstances.   It requires a soft and open heart, more than any skill or technique.

 Here’s how you do it!

 What you will need:

Heavy bottomed stainless steel pot
strainer, flour sack kitchen towel (or a piece of cheesecloth), a clear glass, sterillzed container with tight-fitting lid, and
1 pound organic unsalted butter

Place your butter in the pot. Bring the butter to a boil, then reduce the heat to a slow, steady simmer. The butter will begin to produce foam. Don’t remove this foam; it will begin to be absorbed into the butter and you will hear the crackling sound of moisture and liquid being evaporated. (Maya Tiwari tells us it sounds like rain falling.)

Let the butter simmer for 45 minutes to one hour. Keep an eye on it and keep the flame on your stove as low as possible. Be sure to have music on that stirs your highest health, and limit conversation.  Let this process be a meditation and infuse your ghee with Love Love LOVE.  

The ghee is done when you see browned butterfat caramelized on the bottom of the pan and the top portion of the ghee is clear.

Cool down slightly and strain the ghee through a piece of cheesecloth or a kitchen towel to remove all the caramelized and browned butterfat into the sterilized glass container. 

Store on your kitchen counter, out of direct sunlight.  Always use a clean dry spoon for each “dipping”.  Use in place of butter, and google the many ways that Ayurveda can serve you through the use of ghee… This is the blessing of the full moon!

Om Chandrayah Namah!


Namaste, 

Britt 

Hearty Creamy Rice Porridge

One of my favorite breakfasts on a cold morning is "creamy rice".  This is the new school version of the old school classic "cream of wheat" I grew up eating.  It's packaged  by Bob's Red Mill and is my morning grain base many a' days at the YogaFarm.   In our area, we can find it in any natural food section of even the most mainstream of markets.  

It's quick, easy, and loaded with delish.  All I do is prepare it as the package suggests, plus adding a dash of real salt and a glub of coconut oil + 2 chopped dates per person to the boiling concoction.  While the creamy rice is cooking (only about five minutes), I keep it covered, checking it occasionally to add just the right amount of water to create the consistency I desire.  (Some like their morning porridge thin, others like it thick -- this one's all yours.)  In the meantime, I toast up some sesame, sunflower or pumpkin seeds in a cast iron pan with just a little salt.  By the time the cereal is ready, so too are my seeds.

I add all sorts of things to my cereal, depending upon what I have on hand.  Here are some of my favorite hearty creamy rice porridge toppers:

Goji berries, dried cherries, large or small flake coconut (unsweetened), ghee, maple syrup, homemade fruit sauce (apple or pear), cinnamon, cardamom

I also love to add a non-dairy milk as a finisher (that helps to get the "hearty down").  My favorite is almond hemp milk or coconut, but anything goes.

This breakfast is really great for the winter.  It is grounding, systemically warming, whole-body nourishing and it will stick with you for some time, which I appreciate on busy days.  The variety is endless, really, which makes this breakfast one of the easiest to repeat again and again without getting bored.

Enjoy! 

 

Rose Petal Cacao Balls

Oh, Baby. 

I am not one of those who usually dies for chocolate.  I like it alright.  But I wouldn't tackle someone for a taste.

But these?  These rock my little world. 

Originally, they were a no bake brownie recipe from Julie Morris.  (Google her to watch her in action making magic).  I tweaked them a bit, and made them into balls for easy consumption, and also to hide them in my pocket more readily (did I say that out loud?) 

Here's the recipe: 

1 cup raw walnuts

8-10 pitted medjool dates

1/2 cup powdered cacao

1 T. ghee or coconut oil

pinch of sea salt

raw cacao nibs

Super simple, super food:  In a food processor, chop the walnuts until they make a course walnut flour.  With the food processor on, slowly add the pitted dates. Then add the powdered cacao and the salt.  The mixture should hold together when you pinch it in your hands -- if it doesn't add either a little more ghee, coconut oil, or water.  

Roll them into balls, then roll them in more cacao and/or raw cacao nibs.  You can make the outsides even more scrumptious by rolling them in gogi berries, ginger flakes, rose petals, coconut flakes or lavender.  

My favorite part about these is that they are loaded with anti-oxidants and micronutrients, taste like dessert and can be eaten for breakfast.   

Namaste, 

Britt