Don’t bring fruitcake. Just don’t be That Guy. (Even if it’s vegan, glutenfree, and was massaged by Ryan Gosling.)
You can however bring sweet treats that are consciously m with love, and healthy ingredients. Okay – go ahead and let Ryan Gosling massage it – just this once.
- 4 tsp. (20 ml) chia seeds
- 3 Tbsp. (45 ml) water
- 1 cup (250ml) Ghee or Butter or Vegan Earth Balance
- 1 1/2 cups (375 ml) vegan cane sugar
- 2 1/2 cups (625 ml) buckwheat flour
- 1 tsp. (5 ml) baking soda
- 1 tsp. (5 ml) sea salt
- 1 tsp. (5 ml) cinnamon
- 1 cup (250 ml) vegan dark chocolate chips
- 1/2 cup (125 ml) chopped walnuts, pumpkin seeds, or pecans
- Preheat over to 350F. Line a baking sheet with parchment paper
- Stir together the chia seeds and water in a small bowl and allow to set up in fridge.
- Meanwhile, in a stand mixer fitted with the paddle attachment, cream the butter with the sugar just until fluffy. (Over creaming the butter and sugar will cause the cookies to flatten.)
- Add chia mixture; mix until just combined.
- Stir together the flour, salt, baking soda, and cinnamon. Add to butter mixture and beat until combined. Do not overmix.
- Stir in the chips and nuts.
- Scoop teaspoon sized balls of dough onto baking sheet, about 2 inches apart. Flatten slightly if the dough isn’t too crumbly.
- Bake for 25 minutes or until cookies are firm to the touch.
- Let cook completely on the baking sheet.
Recipe: Thrive Cookbook by Brendan Brazier
- 2 Tbsp chia seeds
- 1/2 cup almond milk, coconut milk or other milk
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 1 medjool date or 2 soaked deglet moor dates, pitted
- 1 tsp maple syrup or molasses
- 1 tsp pumpkin spice mix
- dash of fresh ground nutmeg
- In a small bowl soak the chia seeds in the milk for 5 minutes, whipping with a fork a few times to evenly distribute.
- Put the pumpkin, vanilla, dates, maple syrup/molasses, and spice mix into a blender carafe.
- Add the chia mixture on top. Blend on high 2 minutes, creating a smooth, whipped texture. (The chia and dates should disappear into the puree)
- Divide into 2 desert goblets or eat it all from the big bowl as a main dish. A dash of freshly grated nutmeg on top makes this pudding very special.
Recipe: The Everyday Ayurveda Cookbook by Kate O’Donnell
For the Crust:
- 6 Tbsp organic unsalted butter
- 1/2 cup raw organic sugar
- 1/4 cup organic rice flour
- 1/3 cup coarse ground almonds
- 1/3 cup chopped pecans
- 1/4 cup ground hulled sunflower seeds
- 1/2 tsp ground cinnamon
For the Topping:
- 1 pound cream cheese
- 1 cup whipping cream, chilled
- 1/2 cup honey
- finely grated zest of 2 lemons
- 2 mangoes, peeled, pitted, and pureed
- 2 Tbsp raw organic sugar
- pinch grated cardamom
For the Garnish:
- 1 cup organic whipping cream, chilled
- 1/2 tsp grated fresh ginger
- seeds from two passion fruits (optional)
- Preheat over to 350F
- First, make crust. Cream together the butter and sugar until light and fluffy in a large bowl, using an electric mixer at medium-high speed. Beat in the flour until thoroughly combined. Add the almonds pecans, sunflower seeds, and cinnamon and continue beating just until the mixture forms a uniform dough.
- With your fingers, press the mixture evenly into the bottoms of 6 individual-portion 4-inch springform pans, or one 9-inch springform pan. Transfer them to the oven and bake until golden, 15-20 minutes. Remove the crusts from the over and leave them at room temp to cool completely before filling.
- Next, make the filling. Put a clean mixing bowl in the freezer to chill. Put the cream cheese and 2 Tbsp of the cream in another clean mixing bowl. Using the electric mixer with clean beaters at medium speed, beat them together until smooth. Beat in the honey and lemon zest until mixture is smooth and light.
- In the chilled bowl and using clean beaters at medium speed, whip the remaining cream until thick. Fold the whipped cream into the cream cheese mixture. Spoon this filling mixture into the springform pans. Cover each with plastic wrap and put in the fridge.
- Meanwhile, put the mango, sugar, and cardamom in a saucepan. Cover over low heat, stirring occasionally, until they form a thick sauce, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled through. Then uncover the cheesecakes and spread mango sauce on top. Continue chilling for at least 4 hours until serving.
- Before serving, chill another mixing bowl in the freezer. Put the whipping cream for the garnish in the chilled bowl and, with clean beaters, whip the cream until is forms soft drooping peaks when the beaters lift out. With spatula, fold in the grated ginger.
- When ready to serve, run a knife around the edge of each cheesecake to loosen it. Remove the side of the springform pan. With a sharp knife or thin metal spatula, carefully remove the pan bottom from each cheesecake and transfer the cheesecake to a chilled serving plate. Sprinkle the passion fruit seeds on top of the cheesecakes and decoratively spoon or pope the whipped cream around the edge of each portion.
Recipe: Eat, Taste, Heal by Yarema, Rhoda, and Brannigan
Stay tuned for future Ayurveda Wisdom (most) Wednesdays.
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