I was inspired to create an Ayurvedic version of the traditional stuffed zucchini flowers. I have made this recipe without eggs, ricotta and wheat flour. I have also intentionally baked the zuchini instead of frying them in olive olive. The results were spectacular. Enjoy filling these small, majestic pods with gems of cooling and nourishing medicine to ward off the heat of summer! A few tips: It’s best to use the blossoms within 1 day of purchase. I found this video helpful for preparing and stuffing these elegant beauties. Ingredients 12 fresh zuchini blossoms¼ cup olive oil Filling1 tablespoon white sesame seeds½ cup fresh, sliced coconut (thaw if frozen)½ a medium lime, juiced1 green chili (optional)½ teaspoon saltBatter½ cup chickpea flour¼ teaspoon garam masala powder¼ teaspoon baking soda½ teaspoon salt½ – 1 cup seltzer or waterGarnish/ChutneySmall bunch of cilantroOne lime, quarteredYour favorite cilantro mint chutney for dipping InstructionsHeat the oven to 400 F. Line a cookie sheet with parchmant paper. Make the batter by adding all the batter ingredients, except the seltzer or water, in a medium sized bowl. Whisk the dry ingredients so there are no lumps. Then carefully add 1/2 cup of seltzer or water until you have a pancake batter consistency. You may have to add a bit more seltzer or water, in small increments, to have a smooth consistency. Let the batter rest while you rinse and remove the stems from the blossoms. Work with the petals by using the most gentle, loving touch. Place the blossoms on a damp kitchen towel or plate. Make the fillling by adding all the filling ingredients to a small bowl and mix well, until all ingredients incorporated. Stuff a blossom with the filling, dip it into the batter then place on prepared baking sheet. Once all the blossoms are filled, brush olive oil on each one and sprinkle with salt to taste. Then place in hot oven for about 15-18 minutes, until golden brown. Serve with cilantro mint chutney, a lime wedge and cilantro garnish. Enjoy the potent medicine of the zuchini flower (high in vitamin A and C) and the cooling effects of the coconut, lime and cilantro. ps- you can try this recipe with pumpkin blossoms. Here are your ayurvedic flavor hits:bitter= zuchini flower, corriander, cuminsweet= coconut, sesame seedspungent= mint, chili pepperastringent= chutneysour= limesalty= salt, baking soda With much love,Helen
Cinnamon Rose
Tepid spring days Looking for something a little different on those cool, spring days when you can’t get the chill out of your bones? Or maybe you are clearing a pathway, opening up an energetic channel?This is my favorite infusion because it warms up body, has a calming and loving effect on my heart. It’s perfect also when you are about to start a new project or are coming through a new transition. The effect is boosting and sustaining the higher levels of yourself. Cinnamon Rose Infusion3 to 4 cinnamon sticks6 to 8 cardamon pods (green)1/4 cup dried rose petals1/8 cup dried violets Boil 8 cups of water in a large pot. Add the first two ingredients. Let boil for 1 to 2 minutes. Turn off the heat and let steep for about 2 hours. Then add the rose petals and violets. mix around and pour the contents into a glass gallon container. Let steep for a few more hours in the sun or during a full moon then strain. You can enjoy this on its own or add some lemon and your favorite sweetener. This infusion reminds me to go out into spring time with a loving, easeful, warm heart. To co-create with nature and connecting with the potency that is blooming in front of you. Remember, what is popping up in your garden is for you. Ayurvedic hits:Sweet and astringent- cinnamon/rose/sweetenerBitter- rose/violetSour- lemon Enjoy! With much love, Helen
Bodhisattva
Warrior 2 is Love Bodhisattva is a term that means the heart of the yogic warrior. In Pema Chodron’s book, the places that scare you, she describes this: “. . . we can let the circumstances of our lives harden us so that we become increasingly resentful and afraid, or we can let them soften us and make us kinder and more open to what scares us. We always have this choice.” This is the center of the spiritual heart, that soft spot within, that is never wounded. It is walking around with this vulnerability that allows us to appreciate everything a little deeper and have a greater sense of joy for life. You can practice tuning into Bodhisattva by placing your hands on your heart and simply feeling. You can also play with any of the asanas (yoga poses). For example, hold Warrior 2 and listen to the energy of your heart in this pose. What are you sensing? I often feel like this . . . I am not what lies ahead, nor what lies behind, I am present in Bodhisattva, center of the yogic warrior, that soft spot that doesn’t need to be protected. I am doing a Wild Medicine Mentorship with Sheryl Edsall and last week the focus was the medicine of Hawthorne. This plant supports the heart, lowers blood pressure and has a calming effect. As I drink and meditate with Hawthorne, I am experiencing greater awareness of the temple of my heart. I am sent to a vast, warm space; like coming in from being outside on a cold winter day. Funny enough, I have been jogging and sprinting a lot lately. The grandeur of tree medicine reminds me how big and strong I can be. Brew your own Hawthorne tea:1 tsp of dried hawthorne leaves and flowers (find at your local health food store)1 cup of boiling water Pour the hot water over the leaves and let steep for 3 to 5 minutes. Sip the tea. Slow to really take in the qualities of the medicine of Hawthorne. How do you feel after you drink or meditate with the plant? Journal, sing, dance or do what you really love to connect to the magnificence of the tree. Hawthorne messages to me . . . I am the cave of the heart. I protect you from heaviness there. I am a safe refuge, like a home. I am massive, patient love. The creatures come to gather under me. I have a great affection for them. But I am more . . . I am a portal to their inner strength . . . your deeper loving self. With much love,Helen
Wild Foraged Toast
Move over Avocado Toast! It’s spring and the garden is abound with dandelions, hairy bittercress, violets, garlic mustard, wild chives and so many other beauties. I stepped into the beautiful sunshine this morning and picked some hairy bittercress and dandelion. I made myself a delicious breakfast that could equally be lunch. It has the classic elements that embody an ayurvedic dish: salty, sweet, sour, astringent, pungent and bitter. The taste of something is so essential in ayurveda. It is the senses bringing the emotional completion alive to what you eat . . . experiment with this idea (try with things that come from the ground). Wild Foraged Toast Ingredients:2 pieces rye bread4 to 6 TBS cream cheese of any kind2 TBS dandelion greens and flowers2 TBS hairy bittercress1 tsp cilantro5-6 pieces sliced cucumberone half sliced onion (small) and orange pepper (small)1 TBS olive oil1/2 tsp cuminsalt and black pepper to taste Method:Finely chop dandelion greens and hairy bittercress. Gently mix the herbs with cream cheese in a bowl. Set aside. Put a saucepan on the stove at medium heat. Add olive oil and cumin, allow to warm for 1 to 2 minutes, then add onions and peppers and salt and pepper to taste. Cook until translucent, 5 to 8 minutes. Take the pan off the heat and let it cool. Then stack your open faced sandwich: start with toasted bread, smear on the cream cheese mixture, then layer the onions and peppers, top with sliced cucumber and garnish with dandelion flowers and cilantro. Enjoy! This is what spring awakes; the purifying and detoxification of the liver with greens especially wild dandelion. Here are your ayurvedic flavor hits:bitter= dandelion flower, herbs, cuminsweet= bread, cooked pepperspungent= black pepper, onionsastringent= cucumbers, cooked pepperssour= cream cheesesalty= salt With much love,Helen
What is Ayurveda?
Life as a Living Artform I always say that ayurveda, “the science of life,” is the sister practice to yoga. Similar to yoga, ayurveda is an ancient holistic healing system that originated in India over 5,000 years ago. Yet, ayurveda is more than just Indian cuisine. It is a lifestyle with many interesting practices such as cleaning your tongue with a scraper, daily oil massage and oil pulling, etc . . . I love that most of these techniques are now so mainstream! I can tell you this, I have tried many different diet and lifestyle approaches over the years. As an athlete and an NCAA tennis player, I went from things like: high carb and mostly vegetarian diet for a decade, eating meat and vegetables and herbs only for over 2 years, eating only vegetarian, training for marathons and triathlons with all kinds of powdered supplements, eating for my blood type, fasting, not fasting, etc… None have had the profound effect on my clarity, strength and vitality than ayurvedic cooking and lifestyle practices. In ayurveda, food is considered medicine. Eating and cooking with high vibration ingredients fresh from the ground plays a significant role in achieving balance and well-being. There is also an emphasizes on the importance of individualized approaches to health, recognizing that each person has a unique constitution or dosha which influences their physical, mental and emotional characteristics. Take an ayurvedic quiz here to determine your dosha. So, ayurvedic takes into account the individual’s constitution, the seasons and the qualities of different foods to create meals that support balance and vitality. This culinary practice involves not only the selection of ingredients but also the cooking methods and spices used to prepare the dishes. When teaching my classes, I share insights about the practical application of ayurvedic cooking and lifestyle practices. Here are some of the things you’ll experience in my class:
Apple Chip Recipe
I used apple chips to decorate my Holiday Yule Log dessert, and you can also use apple chips in salads, soups, as crackers, as a snack, or as a pretty, festive decoration inside or outside. My ten-year-old likes to dip them in honey! Pick any apples you like— for a sweeter taste; it would be a Gala, Fuji, or Honeycrisp, or for a more tart flavor; it would be a Granny Smith, Cortland, or Empire apple.
Reflect on the Light Within
The Holiday season is coming with its sparkly lights and glow and feathery celebrations to keep us going in the darkness of earth’s winter. Soon, the solstice will be upon us and the light outside will gently redirect. It’s a great time now, to get in touch with the light aka the prana that flows within us . . .
When A Publisher Says Yes
When a publisher says yes and accepts your work in their journal, without knowing you, you know you stand out from the slush pile, from the hundreds of entries they are reading and 99% of the time they are rejecting work. So it’s a victory. . . a small humble feat I haven’t pursued or felt in years. . . and here, on the day after the 10th day of Navartri, when our Hindu brothers and sisters all over the globe celebrated Vijayadasami, a day of triumph, where good conquers evil. May I be bold enough and honor my little win in the name of this day?