Exotic Amaranth Slices

Nutty, naturally sweetened healthy sweet slices of chewy heaven ~ gluten, dairy and guilt free !!

 Ingredients

• 2 cups puffed Amaranth
• 2 cups puffed millet
• 150g honey
• 150g agave nectar/syrup
• 1 tablespoon ghee
• 20g raw cocoa nibs
• 20g raw organic unsalted sunflower seeds (optional)
• 20g dry roasted pumpkin seeds (optional)
• ½ cup dried organic apricots, small diced (optional)
• ¼ cup dried organic figs, small diced

Method

1. Generously coat a 21cm square cake tin with ghee or butter.

2. Combine agave syrup and ghee in a large saucepan. Cook over medium heat for 7 minutes, stirring constantly, until the syrup bubbles and starts to caramelize.

3. When the mixture turns golden brown and becomes thick and sticky, add the popped amaranth, millet, sunflower seeds, pumpkin seeds, apricots, figs, cocoa nibs and honey; stir with a wooden spoon until all ingredients are coated with the syrup.

4. Transfer the mixture to the cake tin. Push the mixture into the corners of the cake tin by hand. Let cool and harden. Cut into 16 bars (approximately 2” by 3” squares).

Keep stored in a refrigerator for up to 3 days (if they last that long!)

Spicy Parsnip & Apple Soup

As we are coming into cooler months its really important to think about eating warmer foods that are cooked and moving away from raw salads and vegetables. Our internal digestive fire naturally decreases as the temperature outside decreases so to counteract this warm moist cooked foods in general should be favoured.

I made this dish this month at my Ayurvedic Sangha and it went down a treat! So here's the recipe for you to try out at home.

Ingredients

3 organic parsnips

2 organic apples

6 cups filtered water

1 organic vegetable stock cube or bouillion 

1 tablespoon ghee (clarified butter)

1 tablespoon curry powder

2 teaspoons of roasted caraway seeds or fennel seeds

1 teaspoon  cinnamon

4 bay leaves

Black pepper

Method

1. Peel and chop the vegetables

2. Dry roast caraway or fennel seeds in a fry pan with a pinch or two of sweet paprika.

3. Heat ghee and add curry powder, caraway seeds and pepper in a large pot.  Fry for 2 minutes.

4. Add the chopped vegetables and stir fry for 2 minutes to coat the vegetables.

5. Add water, bay leaves and stock cube to the pot. Stir and bring to the boil.

6. Lower heat, place lid on pot and simmer for 25-30 minutes or until vegetables are soft.

7. Remove from heat. Allow to cool slightly then place all vegetables and one third of the liquid into a blender and blend. 

8. Return blended mixture back to pot and bring back to boil. 

9. Serve with a swirl of coconut cream or grated Parmesan to taste.

Enjoy xx

Home Made Power Boosting Almond Milk

So my Sangha group has asked me to post some recipes of foods Ive been talking about and making for them at my monthly Ayurvedic Sangha Nights! 

This month we spoke about food, nutrition and dispelled some of the myths and legends surrounding fad diets and superfoods. In essence Ayurveda regards all whole foods as essential and "super" and looks more at the state of your digestion! You can be eating a 100% raw microbiotic diet but have a lousy digestion. The consequence of this will be that the goodness of the food you eat will not be digested, assimilated or transported around the body but instead will sit in the Gut and cause the creation of toxins (Ama). 

So people, my advice to you is to check your digestive prowess before taking on any type of new diet or food programme!

 

Almond Milk Preparation

 Ingredients:

 

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)

Method:

1. Soak almonds overnight in water (at least 10 hours). Drain and rinse them thoroughly.

2. Blend 1 ½ cups of the soaked raw almonds with 4 cups of filtered water. You can add the dates if you like your milk with a hint of sweetness. 

3. Strain once to remove any lumpy bits. 

4. Voila !! A delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy. 

This drink can be stored safely for 3-4 days in the refrigerator.

Remember to give the milk a good shake before you use it!

 

All about Almonds

Almond milk is a great source of manganese, magnesium, vitamin B2 and E, tryptophan, phosphorous and copper. 

Almond milk is a powerhouse due to its many health benefits. It is an antioxidant, has anti-ageing qualities and is great for hydrating and rejuvenating the skin from the inside out! 

Almond milk has also been shown to reduce the risk of diabetes and several cardiovascular diseases. It also plays an important role in weight management and energy production. 

What are you waiting for........start milking your Almonds today !  

Blessings xx