These sweet beauties were created at my last retreat in the midst of the Austrian mountains. Don’t worry too much if you don’t have all the ingredients at home. The core of dates, oats and coconut oil (I use my favorite from Kopfsache, a small sustainable brand based here in Hamburg) is harder to replace, but the spices, seeds, and nuts can be interchanged for what you have around.
One of the reasons it might be difficult to decide on where to study is because Ayurveda originally wasn’t taught in schools the way it is today. This ancient knowledge was received in the grace of the Gods and protected carefully in mystical verses. If one actually reads the original sutras there are slokas with opposing messages present. A lot of it doesn’t make sense to our modern minds and has to be explained from a teacher that understands the verses at a deep level.
Recently I’ve talked to several clients who find it difficult to know what to cook and how to stay inspired in the kitchen. It reminded me of when I first started cooking for myself and got interessted in Ayurveda.
When we travel the Vata dosha, or the wind element and subtle energies in us are affected. The qualities of Vata are then increased in us, and so our bodies become frail, dry, light and sometimes our mind get disoriented and distracted.
Who says pancakes have to be sweet? I made these savory beet pancakes for the Yoga teacher training here a few weeks ago and they turned out great! They’re light, and both sweet from the cardamom and fantastic beets we’ve been getting this winter, and savory with a note of salt, coriander and cumin.
When I vacation or retreat, I want to learn, grow and be challenged. I want to feel all the feels and cry with both joy and sadness as I make space to let go of the past. I want to go deep, unveil and have bottomless real conversations with like minded brothers and sisters. I want to progress in my asana practice and continue on the path to my full expression. I feel ready to tackle the biggest questions there is and nothing can stop me.
But sometimes, I want none of that.
I realized I haven’t shared my wintery version of these that I created last year for christmas. By using different spices, herbs, nuts and a variation of flower, you can make them taste different every time.
If cooking is approached with a fresh open mind, it can be an expanding experience.
Do your best to not recreate, but to create something new in the moment.
Two months ago today, death came closer than as a quote on my phone screen. My dear Farfar (fathers father) passed away in a peaceful sleep while I was in New York. It was his time to go and he did so with family by his side so very loved. I feel so strongly that by reading and reflecting on death and thereby accepting it as part of life and being alive, it was a lighter process for me than it would have been otherwise.
I often get the question if Ayurvedic food is vegan. I understand the concern, and it's great that so many people are becoming more conscious about where and how we source our food.
The only animal product that I have regularly in my diet is ghee. It's also called clarified butter, and it just that, butter that has been cooked and purified to reduce the clogging effect it has on our bodies.
Are you feeling sluggish and low in energy?
A kitchadi cleanse is an excellent way to clear out ama (toxins) from your system and strengthen your Agni (digestive fire). When or digestion is strong and functioning well, we can digest what we consume, both food, emotions, impressions and general stressors in life.