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