Sweets Recipes

Nut Cake with Chocolate Drizzle

admin — Wed, 25 Aug 2021 17:39:38 +0000

from Ayurveda Today, Volume 24, Number 2, Fall 2011

Ingredients

Whisk together in one bowl (wet)

3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice

Sift together in another bowl (dry)

2 cups flour (spelt, whole wheat, brown rice and barley, or similar) 3 or 4 Tbs. arrowroot powder plus any dry spices used (see Optional ingredients below)

Stir into flour mixture

½ cup or more nuts, roughly ground in blender (walnuts, sunflower seeds, pecans, almonds, etc.)

Optional, select one

1/2 tsp. ground coriander 1/2 tsp. vanilla extract 1/2 tsp. lemon or lime rind, grated 1-2 Tbs. candied ginger, chopped

Preparation

Gently whisk the dry ingredients into the wet. Add the chopped ginger, if using. Pour into a round cake pan lined with parchment paper. Bake at 350° for 45-55 minutes. Cool for 10-20 minutes, then remove from pan onto cooling rack. Melt 1-2 oz. of a natural chocolate bar in a small pan on top of the stove, with a little ghee. You can also add a handful of coconut. Spread the warm chocolate mix on top of the cake and run under a hot broiler for ½ to 1 minute. If you want a burnt chocolate effect, broil it a little longer. Decorate with soaked almonds, pear slices, edible flowers, dried fruit, nuts, coconut, or whatever inspires you.

Note: Natural sugars, fresh ground nuts, whole grain flour, healthy oils, and a flavor spike from classic ingredients like ginger and coriander make this a cake you can serve anyone with pleasure. Of course, sugar, chocolate, flour, and nuts tend to increase kapha, so one slice should be enough for them. The ghee and nuts will be grounding for vata and the right spices such as vanilla extract or coriander would be helpful to pitta types. For the chocolate, use a bar that has at least 60% cacao. Dark chocolate has more anti-oxidants than milk as well as less sugar. A little goes a long way though and pitta types should be careful as should kaphas.

The post Nut Cake with Chocolate Drizzle appeared first on Ayurveda.

Healthy Power Bars “Ojas Balls”

admin — Wed, 25 Aug 2021 17:39:18 +0000

from Ayurveda Today, Volume 23, Number 1, Summer 2010

Makes about 2 dozen balls Modern treats such as “energy,” “power,” or “green” bars have taken the place of yesteryear’s granola bars on natural food store shelves. Although admittedly convenient and quickly satisfying to a between-meal hunger, unfortunately these bars offer little genuine nutrition and therefore little genuine energy. In addition, their packaged life robs them of prana and their fragile ingredients such as seeds, nuts and grains turn rancid as the bars linger on store shelves for months on end. What’s more, from an Ayurvedic approach, these highly processed bars can be a cause for agni to break down as well as vata due largely to their dense nature, lack of prana and odd combinations of poor quality ingredients, not to mention that they often get gobbled up on the go. The following energy-giving recipe provides a fresh, delicious, simple, and nutrient-rich alternative to lifeless, stale and over-processed store-purchased power bars mistakenly promoted as health giving. Additionally, this recipe is gluten-, nut-, and dairy-free, as well as gentle on agni. A coffee grinder, blender, or small food processor is indispensible for grinding the seeds. From a holistic nutrition point of view, it is best to purchase nuts and seeds in their raw form (unsalted and unroasted) and dried fruits that are sulfur and preservative-free. These power-packed balls travel well in a waxed paper bag and will keep for a few weeks refrigerated. Doshic Notes Vata = Pitta = Kapha +

Ingredients

1/2 cup dried figs 1/2 cup dates 1/2 cup dried apricots 1/2 cup pumpkin seeds, lightly toasted in a dry skillet 1/2 cup sunflower seeds 1/2 cup white sesame seeds 1 tsp. ground cardamom 1 pinch mineral salt 1 tsp fresh organic orange zest (optional) 1/8 to 1/4 cup extra virgin, cold-pressed olive or coconut oil 1/3 cup whole white sesame seeds, ground flax seeds, or unsweetened, shredded dried coconut to coat the finished balls (optional)

Preparation

Lightly toast the pumpkin seeds in a skillet without oil. This helps to remove any traces of E-coli on their skins. Remove from skillet and transfer to a bowl. Allow to cool. Meanwhile, separately grind the sunflower seeds and the sesame seeds into a coarse powder, reserving each of the ground seeds in a medium-sized mixing bowl. Grind the pumpkin seeds once they have cooled. Add the cardamom and salt to the seeds and combine well. If you are adding carob, cacao, and/or spirulina powder (see below), do so now and mix well. Drain the dried fruits, reserving the soaking water for another use (such as drinking it on an empty stomach). Add the soaked dried fruit and the optional orange zest to the ground seed mixture. Incorporate the ingredients using the back of a fork to obtain a very coarse mixture. Now add enough oil to obtain a thick, paste-like dough. Using a teaspoon, scoop up a spoonful of the mixture and roll into a walnut-sized ball in the palms of your hands. If the balls don’t easily stick together, add a bit more oil. If too wet, grind more sesame or sunflower seeds to thicken the mixture. For a nutritive, decorative touch, roll the balls in the whole sesame seeds, ground flax seeds, or shredded coconut. This also prevents the balls from being sticky on the outside. If you don’t have time to roll the balls, opt to make bars by pressing the mixture into a lightly oiled, glass 9 x 9” baking dish. Cut and enjoy as needed. Store in an airtight glass container in the refrigerator.

Once you’ve made this recipe, here are some ideas to further “empower” the balls:

exchange raisins, goji berries, cranberries or other dried fruits for the ones suggested above
substitute ground cashews or soaked, peeled and ground almonds for the seeds
add ground flax or hemp seeds to the list of ingredients for additional fiber and EFA’s
transform the balls into a healthy truffle by adding 3 Tbs. coarsely ground cacao nibs, raw cocoa or carob powder
add 2 Tbs. spirulina powder for an additional nutritional punch

Variations on what you can include are limitless. Let this recipe serve as a base of inspiration for your own creativity.

Michele Schulz’s love for Ayurveda began more than 15 years ago and infuses her offerings of nutrition, cooking, and yoga. From her adoptive home of France and internationally, Michele gives Ayurvedic nutrition and lifestyle consultations, as well as cooking and yoga workshops. Michele gives courses and consultations internationally and can be contacted at micheleschulz@gmail.com

The post Healthy Power Bars “Ojas Balls” appeared first on Ayurveda.

Almond Khir Recipe

admin — Tue, 24 Aug 2021 16:37:26 +0000

Serves 4 Charole nuts are a small tasty, Indian nut. In India, sweets are made with granulated jaggery, which is a natural, unprocessed sugar from sugar cane juice. Sucanat and turbinado sugars are good substitutes. Kapha needs to add a pinch of dry ginger and eat this in moderation. Doshic Notes Vata – Pitta – Kapha –

Ingredients

40 whole almonds, soaked overnight and peeled 5 cups of milk 1/4 tsp. cardamom 1 rounded tsp. charole nuts (optional) 1 pinch saffron 1 cup Sucanat® or other sugar (or to taste) 1 Tbs ghee

Preparation

Soak the saffron in 1 tablespoon warm water for 10 minutes. Put the almonds in a blender with 1 cup of the milk and blend until liquefied. Bring the remaining 4 cups of milk to a boil and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and ghee. Cook for 5 minutes at a gentle boil, stirring occasionally. Serve warm.

The post Almond Khir Recipe appeared first on Ayurveda.