Almond, Cardamon & Rose
These are some of my all-time favourite little chewy biscuits inspired by Nigella Lawson. They are moist from the almonds, heavenly scented from the rose, warming and sweet from the cardamon.
They also take very little time to prepare and bake and always look pretty scattered with some extra rose petals and put in a pretty box to take as a gift to a friend ( rose is a universal symbol of love and friendship)
Vata season approaches as autumn draws in: vata is pacified by a little sweetness and staying warm. Almonds also have sattvic qualities in ayurveda and produce Ojas ( your immunity and purest, vital energy)
So get into the kitchen and breathe in the calming aromas of this recipe, then cosy up with a warm mug of something, a friend, a good book or your cat/dog - stay warm, stay nourished and feel the love 💕
200g ground almonds
180g caster sugar
1/2 tsp ground cardamon
1/2 rose essence
2 egg whites ( or 4 tbsp aquafaba)
Blanched almond pieces ( around 20)
Pre-heat oven to 180c (fan) and line a baking
tray with greaseproof paper
Mix the ground almonds, sugar, egg whites, cardamon and rose until you get a paste.
Roll into small walnut-sized balls.
Place onto baking tray and squash a small blanched almond into the middle.
Bake for 10-12 mins until just starting to brown.
If they go golden too quickly turn the oven
down by 20 degrees.
I adore pasta. Having a fair bit of Kapha dosha in me I have to be a little bit careful not to enjoy it every day of the week, but I came up with this recipe on a sunny day in August and it has a lightness and freshness to it (thanks to the lime) and a creamy, grounding texture (thanks to the avocado). It would suit Vata and Pitta types well and can certainly be enjoyed occasionally by Kapha types too. Zesty and fresh for warm, sunny days - but will also invite the sunshine in on the colder, rainy days around the corner.
Around 150g wholewheat spaghetti
Good quality olive oil
1 large clove garlic sliced ( or 2 small cloves)
large handful of chopped fresh parsley
large handful chopped fresh basil
1 large avocado diced
salt and pepper
tablespoon of mixed seeds such as linseed, pumpkin,hemp, sunflower
Bring a large pan of water to the boil and add the spaghetti.
While the pasta is cooking, heat a generous glug of olive oil in a frying pan. Add the garlic and let it cook gently (don't let it burn) for 3 minutes. Add the zest from the lime and stir through. Then take the pan off the heat and add 3/4 of the parsely and basil (reserving the rest). Add the diced avocado and stir through with a good sprinkle of salt and pepper to season.
When the pasta is cooked, drain and add to the frying pan. Give it a good stir so the spaghetti gets coated in the fragrant herbs, garlic and lime zest. Drizzle over a little more oil and sprinkle over the remaining parsley and basil and finish with a squeeze of lime.
Sprinkle over the seeds and enjoy!
This delicious rice dish is a perfect way to start the day for the whole family. It is grounding, warming, nourishing, easy to digest & Tridoshic, so balancing for all doshas (constitutions).
It takes me back to childhood and traditional rice pudding - except instead of pudding rice we use basmati rice. So often patients are suffering with Vata/Pitta conditions which are exacerbated by their breakfast choices - and this usually means oats!
But this may not always be the best choice.
Ayurveda categorises food by its 'gunas' or qualities.
Oats/granolas/ seeds and cereals are cold, light, dry, and rough in quality. This means they will aggravate the light, dry vata in the body which will in turn aggravate pitta conditions by creating dryness and heat.
Ayurveda also stresses the importance of digestion and
AGNI (digestive fire). A warming breakfast with light spices such as cinnamon, cardamon, nutmeg and root ginger will help to stimulate the digestive fire. A correct Agni/digestive fire means your body will assimilate nutrients and eliminate waste correctly. An impaired Agni will not be able to process and eliminate foods correctly and toxins will begin to build up in the body.
Kapha constitutions or weight-loss patients should use semi-skimmed milk or half milk and water. Maple syrup or sugar is suggested as the sweetener - though you may find it sweet enough, so taste check at the end of cooking before adding any. Ayurveda advises against using honey in cooking - as it should not be heated about 40 degrees C.
If you are in a hurry you can cook the rice the night before as long as you refrigerate it straight away. You can then warm it with a little more milk in the morning and it is ready to eat.
This recipe is for a single portion so simply multiply if you are cooking for others.
1/4 cup basmati rice
1 cup of milk
1/4 tsp ground cinnamon
1/4 tsp ground cardamon
1/8 tsp ground nutmeg
2cm piece of grated root ginger
1/2 tsp sugar or maple syrup if needed
Rose petals to decorate - because they will make you happy!
Soak the basmati rice overnight if you wish, or simply simmer gently in a pan with the milk and spices for 15 minutes.
Once the rice is cooked and creamy, check taste and add sweetener if you wish.
Enjoy straight away!