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
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.