This quick breakfast or dessert could not be easier. In winter our bodies need more fuel (that’s more nourishment as opposed to just in an increase in calories. Winter is where our body burns more fuel and we need the right sources to create a healthy inner environment so we can develop strong immunity. Diversity in our foods is key to restoring a healthy gut microbiome.
Read MoreI invite you to celebrate the divine feminine nourishment the moon brings to us all. Traditionally in India, Sharad Purnima is the full moon harvesting festival in the lunar month of Ashwin and considered one of the most auspicious festivals and is dedicated to Goddess Lakshmi.
Fasting is often observed and it is said that when the kheer is exposed to the moonlight it imbibes special healing and health-promoting qualities, making it ‘amrit’ a nectar of vitality. The moon gives us soft soma energy and its a great time to indulge in simple sattvic (pure) foods. The ingredients in the recipe below are all considered rasayana (rejuvenating) in Ayurveda (Whole cows milk is the traditional milk used but here I have chosen almond and I have used jaggery to sweeten.
Read MoreThis is a versatile and adaptable healthy autumn and winter dessert recipe and a vibrant alternative to gajjar halwa (carrots). You can make it entirely vegan or make it with the traditional halwa ingredients. I love this dessert, not because its delicious as it it gluten-free, dairy-free, low in FODMAPs and the beetroots have a host host of benefits all by themselves. Being sweet and grounding in nature, it brings energy to the body and balances vata.
Read MoreThere is tea for every occasion, emotion and time of day and offers magical healing passed down the generations. There is nothing more comforting than the ritual of #chai especially over the winter. A far cry from a teabag flirting with hot water and a dash of milk.
Masala chai is essentially a spiced, sweetened black tea mixed with milk and a small cup goes a long way for the soul and comes with a myriad or health benefits to match.
Read MoreDiwali is a perfect excuse for an Indian biskoot! Or traditionally know as #nankhatai and this has to be up there as one of my all time favourites when it comes to Diwali treats.
This recipe is a slightly healthier Ayurvedic take on this Indian shortbread which originated in North India. My version is made with organic wholewheat flour, jaggery and ghee. This one is not vegan or gluten free but you can easily substitute the ingredients.
Think - shortbread meets biscotti with a punch of aromatic sweet spices. I love the soft crumby texture and it’s perfect with #masalachai at teatime. I’m all about ‘the quick and easy to make’ and that they are if you have the ingredients.
Ingredients:
1 cup (125gm) organic wholewheat flour
¼ cup (40gm) gram flour (chickpea)
½ teaspoon baking soda
1 teaspoon baking powder
2 tbsp (20gm) fine semolina
⅛ teaspoon nutmeg powder
½ tsp cardamom powder
½ cup melted ghee (80 gm)
½ cup (100gm) jaggery sugar
½ tbsp yogurt
1 tbsp milk (any)
Method:
Mix all the dry ingredients in a bowl
Add the melted ghee and mix well
Add the yoghurt and bind
Add milk as needed to bind. The mix should be bind but still have a slight crumbly texture. Do not kneed. If your mix feels too crumbly then add a little milk.
Grease a baking tray
Roll shape into 12 equal flat balls in your hands
Place the ball with plenty of space in between as they will expand
Oven bake for 25 minutes at gas mark 3-4 (180c) until golden brown
Remove and cool on a wire rack
Eat and enjoy and store the rest in an airtight container
For texture - Think - shortbread meets biscotti.
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