Ayurvedic Cookies – Heavenly Muesli-Crunch Cookies (Sugar-free!)

August 9, 2016 by Lorien

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago!

They are super simple, require no processed sweetener (not even beloved maple!). They are a great wholesome treat to have on hand for afternoon tea, a snack at work, the kid’s lunchbox’s and or any other excuse you can make in your day to open the cookie jar and sit down with one of these amazing treats in your mouth!

…Okay, enough cookie-talk, let’s get to the cookie-cooking!

Wholesome Ayurvedic

Heavenly Muesli-Crunch Cookies!

(sugar-free, nut-free, gluten-free*, vegan friendly)

Ingredients:

2.5 cups of organic oats*
1 cup of organic sunflower seeds
1 cup of organic pumpkin seeds
4 tablespoons of organic cinnamon powder
2 tablespoons of organic cardamon powder (or seeds)
1 tsp of fennel seeds
1/2 tsp of fine organic sea salt
200ml of home-made organic melted ghee or coconut oil
20 organic dried ‘desert’ dates soaked, de-pitted and mashed into a puree or blended.
1 tsp of organic pure vanilla essence
your love!

* Note: If you are celiac, use ‘gluten-free un-contaminated oats‘.

Creation process:

**Pre-heat your oven to 175 degrees Celsius for 20 minutes while you prepare your cookie mix.

Place all dry ingredients; oats, sunflower seeds, pumpkin seeds, cinnamon powder, cardamon powder & sea salt into a large mixing bowl.
Prepare your dates: take the pits out of the dates and place dates in a medium bowl. Cover dates in hot water and let soften for 3-4 minutes. Once dates are soft, remove the water and mash with a fork or blend in a food processor to make a date puree. (It’s ok to leave some chunks!) Add the date puree to the dry mix of oats and seeds.
Now melt your ghee or coconut oil and stir into the dry mix with the dates.
Add vanilla essence and stir with a wooden spoon or clean hands until the wet and dry ingredients have mixed well together and your happy with the consistency.
Take some melted ghee or coconut oil and oil your baking tray or use a sheet of baking paper.
Take a small piece of cookie mix and roll into a ball in your hands then flatten with the palms of your hand to create a circular cookie shape.
Place your tray of cookies in the oven and bake for approx 30 minutes or until golden brown.
Take them out once they’re done and let them cool before stacking them in your favourite cookie jar or container!

Voila! Your cookies are now ready for your nourishing pleasure! Yum!! :)

If you loved this recipe – share the love by sharing the recipe link below with your friends via facebook!

Happy wholesome cookie munching friends!

x Lorien

Simple Ayurveda in the Kitchen E-book is here!!

March 31, 2016 by Lorien

Special Announcement & Hooray!!!

Today’s the day I have been dreaming about, since beginning to write this e-book 3 and a half years ago.

I am beyond excited to finally be able to share the beauty of Simple Ayurveda in the Kitchen with you, no matter where in the world you are.

This book is a practical guide to living in balance and in harmony with your true nature, based on the wise and practical science & art of Ayurvedic Medicine, organic whole food nutrition & my own life experience of practically applying this way of wholesome nourished living with ease.

It’s all about being empowered, confident & creative in the Kitchen!

There are 108 pages of colour, inspiration, empowerment and support to guide you and be a wholesome friend in your kitchen!

{Click to find out more!}

These staple recipes will nourish you, inspire you, and be a foundation for your cooking legacy.

…I’m so excited, and grateful for the opportunity in life to put this bundle of love and goodness together for you – it’s a dream come true!

With love,

x Lorien

Wholesome Spring Ayurvedic ‘Green + Gold Soup’ Recipe!

September 1, 2015 by Lorien

The chill of winter is starting to fade as the sun begins to rise a little earlier each morning; set a little later each evening and transition back to summer.

Spring is the beautiful in-between season that allows us to slowly say goodbye to winters woolly-weeks and hello to the sprouting fresh blossoms of spring.

In Ayurvedic medicine spring is a very important time of the year for paying attention to the body and practicing mindfulness towards our food and daily activities. With the start of warmer weather, our bodies know that it is time to ‘lighten-up’, cleanse, purify and clear the decks of one season to make room for the next. We go from hibernation mode to being engaged and more easily outward in the world.

In summary: having the awareness and capacity for being able to adapt to the changing environment around you is key factor in maintaining a balances, healthy strong body and mind.

Health is a state of inner-balance!

One of the best ‘foodie’ ways to specifically nourish, balance and gently cleanse your body during Spring is to eat warm, light, easy to digest foods such as Soup!

In the spirit of spring I have prepared a special soup recipe for you to get you on your soupy way!

Stay in tune with your body, spring-clean, dance in the sun and eat soup!

Ingredients:

1 tbsp ghee
spices: 1 tsp of each; cumin, coriander & ¼ tsp fennel seeds
1 tbsp fresh ginger finely chopped
1 tsp fresh turmeric finely chopped & ½ tsp of turmeric powder
1 leak chopped
1 zucchini chopped into small pieces
1 small head of broccoli chopped into pieces
1 stick of celery chopped small
1 cup of pumpkin chopped into cubes
1 cup of green beans chopped small
1 handful of chopped fresh coriander
4 cups of boiling water
1 tsp of sea salt
¼ tsp black pepper

Creating your soup:

Place a spoon of ghee into your pot on a medium heat and stir in cumin, coriander and fennel seeds.
Stir in fresh ginger, turmeric, turmeric powder and chopped leek; toasting for 2-3 minutes to coat your ingredients in the ghee and spices.
Add your vegetables: zucchini, celery, pumpkin, green beans, broccoli and stir them into the spices.
Add 4 cups of boiling water, sea salt, black pepper and fresh coriander.
Place the lid on and let simmer on medium heat for 15 minutes or until your vegies are soft and cooked.
Serve in your favourite bowl with a garnish of fresh coriander and a few extra cracks of pepper & sea salt to taste.

I hope you enjoy this delicious simple soupy recipe as much as I enjoyed shopping for these seasonal fresh organic ingredients and making it!

Wishing you and your family a beautiful spring!

Wholesome Love & Yumminess!

x Lorien

Ayurvedic Adzuki Quinoa Protein Bowl Recipe

November 27, 2014 by Lorien

This dish is a simple and delicious vegetarian double protein meal that is light, nourishing and grounding for the digestion. Perfect for Spring, when fasting on soups might be getting a bit boring. Do not fear. Adzuki Protein bowl is here to the rescue!

The secret to making this dish easy to put together is to have the Adzuki and Quinoa pre-cooked.

Adzuki beans take longer than most other pulses that I use in my cooking. They are so lovely as a change of ‘food’ scenery and are well worth the extra effort.

To save time:

Boil your Adzuki beans in hot water on a medium heat the night before. Allow approx 1-2 hours of cooking time. Every batch of Adzuki will be different. Some take more or less time to cook. Once you have them cooked. Time to cook your Quinoa.
Rince your Quinoa then place in your pot. For every cup of Quinoa, add approx 2 cups of boiling water. Once you add the water, do not touch. No need to stir. Let the Quinoa steam the same way you would cook rice. Check from time to time and add more water if you see it is necessary. Now that your beans and Quinoa is cooked. The rest is a piece of cake!

Serves approx 2 – 2.5 people :) :

Organic Ingredients:

2 cups of cooked Adzuki beans
1 cup of cooked Quinoa; white, red, black or mixed
Fresh Ginger
Spices: Tumeric, Coriander, Cummin
Ghee or Coconut oil
Fresh Coriander
Unhulled Tahini
Avocado
Celtic sea salt + Black pepper
Boiling water
Love! (Magic ingredient)

Creation process:

In your pot add 1-2 tbsp’s of Ghee or Coconut oil.
Add 1/2 tsp of Coriander seeds, 1/2 tsp Cummin seeds and 1 tsp of fresh ginger. Toast these spices together, allowing them to sizzle and expand, then add 1/2 tsp of Tumeric powder and stir. (Onion and Garlic can be added here also/optional).
Now add your pre-cooked Adzuki beans and stir.
Add your Quinoa and mix the beans and Quinoa together, allowing the spices to absorb and soak in. Will be smelling really good by now!
Add a pinch of salt and a few cracks of black pepper.
Your dish is ready to be served. I know… could a dish that is so good, really be so easy!? …In this case, yes. :)
Serve in your bowl of choice. Add a drizzle of tahini with a spoon, then a hearty pinch of freshly chopped Coriander. Slice your Avo in half, then into quarters and scoop the fruit out or leave it in its shell for a more ‘rustic’ presentation.
Now, enjoy! Congratulations on preparing a hearty, nourishing, soulful dish that your body and mind will love!

Yum. Yay. You did it!

Happy nourishing & soulful eating friends!

x Lorien

Summer Fresh Salad!

January 23, 2014 by Lorien

Fresh organic crispy cos lettuce (hydrating & rich in chlorophyll for the blood), Organic home sprouted Moong bean sprouts (protein source, enzymes), fresh organic Coriander (cooling/balances the fire element ‘pitta’ in the body, great for the skin), organic red capsicum (yummy!), Avocado (healthy oils, fats & deliciousness!) and love!

x Yummm!!!

Simple One Pot Kitchari Recipe

January 7, 2013 by Lorien

Ingredients: Split Moong Dhal, Basmati rice, Cummin, Coriander, Coconut oil or Ghee, Himalayan Salt, Spinach! So easy to digest, nourishing & in Ayurvedic texts said to be a ‘complete protein’!

1. Add 1 tblsp Ghee or Coconut oil

2. Once melted, add 1/4 teaspoon of Cummin seeds & Coriander seeds. Allow to toast.

3. Add 1/2 a chopped Onion, a few slices of chopped Ginger & 1/2 a clove of chopped Garlic & toast. (Garlic & Onion is optional).

4. Add a teaspoon of turmeric powder & stir.

5. Add 2 cups of soaked & rinsed lentils.

6. Add 1 cup of rice.

7. Stir & toast in the spices for a few minutes to lighten the lentils & rice for improved digestion.

8. Add 8 cups of boiling water & stir. Allow to gently boil.

9. Add a pinch of Himalayan salt

10. Continue to stir regularly

11. When Rice & Moong become creamy, turn off the heat and add some freshly chopped Spinach and allow to sit for 15-20 minutes before serving. Adding the spinach last will ensure that it stays fresh and full of life force!

Serve with some chutney, fresh coriander on top & a squeeze of fresh lemon juice to nourish all the six tastes and promote great digestion.

(Note: Add more water to make your Kitchari lighter and more cleansing, and slightly less if you want a heavier and more grounding meal.)

Ayurvedic Quinoa Porridge Recipe

December 5, 2012 by Lorien

Porridge is so warming, nourishing & restorative for the body. Great for grounding your energy at the start of your day!

(Serves 2 people.)

Certified Organic Ingredients:

2 tsp’s of Ghee or Coconut Oil
2 cups of Quinoa flakes
1/2 tsp Cinnamon
4 Cardamon pods opened
Pinch of Fennel seeds
1 tbsp Jaggery, Coconut Sugar or Rapadura
4 Blanched Almonds
12 Raisins
3 to 4 cups of Hot water

Method:

1. Add your Ghee or Coconut oil to your pot & warm
2. Add Quinoa flakes & stir to toast the grain
3. Once smelling, looking & feeling ‘toasted’ add hot water & stir.
4. Add Cinnamon, Cardamon, Fennel & stir.
5. Add Raisins, Jaggery/Coconut sugar & stir regularly until Porridge becomes creamy & smells yummy!
6. Serve with 2 Blanched Almonds & some Raisins on top for presentation!

Enjoy!

Note: This Porridge can also be made with milk (un-homogenised, raw Organic milk is best). Simply use 1/2 milk and half water instead of all water.

*Feel free to add some more Water during the process if it looks to thick, and if it look too thin and runny you can add a few extra Quinoa flakes.