Would you like to make Yogi Food Vol 1 available for sale at your shala? Buy 10 copies or more of the bound paperback cookbook and get a great wholesale price. Yogi Food has sold out of yoga studios around the world! Contact Lia at firstname.lastname@example.org for details.
You can pack an amazing amount of nutrition (and pleasure) into a tiny heart-shaped bonbon! Omega 3’s, minerals, phytonutrients, adaptogens, mood enhancers,even medicinal mushrooms! Every ingredient in these amazing chocolates is rich with powerfully health-enhancing properties. This is crunchy, melt-in-your mouth chocolate that you can feel wonderful about sharing with that special someone (or someones). It’s guaranteed to make them love you forever. Happy Valentines!
1 cup raw cacao powder
1/4 cup raw cacao nibs
1/2 cup raw carob powder
3/4 cup extra virgin coconut oil
1/3 cup hemp seeds
1/3 cup chia seeds
1/3 cup raw local honey (or maple, to keep it strictly vegan)
2 Tablespoons raw Maca powder
1 Tablespoon Reishi powder
1 teaspoon vanilla bean powder
Green Option: add 1 teaspoon chlorella powder
Stir all the ingredients together in a bowl, and spoon into silicone molds. Refrigerate for one hour or freeze for 10 minutes if you can’t wait. These chocolates will melt in the heat so eat them fast or store them in the fridge. Enjoy!
I’m posting yet another sweet baked good recipe at the request of a fellow Ashtangi here at the retreat. I always bake these cookies for the arrival of new guests to welcome them to India with a bit of masala spice and a touch of love….
2 cups gluten-free oat flour
2 cups brown rice flour or millet flour (here in India I use ragi flour)
2 cups granulated jaggery (coconut palm sugar)
2 teaspoons baking powder
1 teaspoon sea salt
1 Tablespoon each ground cinnamon powder, ground cardamon, and ground dried ginger
1 heaping teaspoon ground nutmeg
1 scant teaspoon ground clove
3/4 cup coconut oil, gently melted
1 1/2 cups coconut milk
TO PREPARE THE COOKIES:
Preheat the oven to 375* F/190* C/Gas mark 5.
Combine all the dry ingredients together in a large mixing bowl. You can make your own oat flour by spinning gluten-free oats in the blender for a few seconds; this is very easy to do and makes a light, sweet, and fiber-rich fresh flour. Mix together your flours, sugar, baking powder, salt, and spices until they are thoroughly blended.
Of course, these spices are all easily available already ground to a fine powder, which makes baking these cookies a snap! But you may prefer to freshly grind your own spices as they have more flavor, and also more antioxidants, this way. Spices can be ground in an electric herb or coffee grinder in an instant, or by hand with a mortar and pestle if you are feeling particularly crafty. They can be stored in sealed glass jars for up to a few months if you don’t feel like grinding them each time you need them! It is best to shell the cardamom before grinding, which takes a little time. A whole nutmeg seed can be powdered by hand using a fine steel grater.
Stir in the coconut oil and coconut milk, and use your hands to mix it all thoroughly. The dough should be fairly stiff and quite smooth, not at all sticky. Use quite a bit of oil here so that you can roll the dough out easily. Form a ball with the dough and use an oiled rolling pin to roll it flat, to a thickness of about 1/4″ or 1/2cm. Use a cookie cutter or the rim of a cup to cut the cookies into shapes, and place them on a greased baking sheet (again using coconut oil so the cookies won’t stick). Put the cookies in the oven and allow them to bake for 12-20 minutes, depending on how crispy you like them! The longer they bake, the crunchier they will be. Serve these up with a nice cup of (almond milk) masala chai! (recipe to follow…)
Here at fabulous Purple Valley Yoga Centre in the bohemian paradise that is Goa, India, I teach a cooking class called “Alternatives to Wheat and Dairy.” This class involves lecture and discussion, but is also a hands-on workshop in which we make a cake that is so good, we’ve dubbed it THE CAKE. Much excitement ensues when we all realize it’s “cake day” and that we are soon going to enjoy this exceptionally moist, tasty, and nutrient-rich Amaranth Almond Cake with Chocolate Ganache.
So while I realize that Yogi Food has been far too cake-centric these days, I promised my students that I would post the recipe of this perfectly moist cake made with almond meal, brown rice flour, and freshly ground amaranth flour.
1 cup amaranth
2 cups almonds, preferably soaked and dehydrated (or dried in the oven) ahead of time
3 Tbsp ground flax seeds
1/3 cup water
1 cup brown rice flour
2 cups jaggery or coconut sugar
1 Tbsp baking powder
2 tsp cinnamon powder
1/2 tsp sea salt
1 tsp vanilla bean powder, or 2 tsp vanilla extract
1 cup coconut milk
1 cup almond milk
1/4 cup coconut oil
FOR THE GANACHE:
1 cup chopped/grated dark chocolate
1/3 cup coconut milk
TO MAKE THE CAKE:
Preheat the oven to 350*F/ Gas Mark 4.
Begin by grinding the amaranth into as fine a flour as possible. If you have your own grain mill, that is ideal, but the sort of small coffee or herb grinder commonly found in most kitchens will also do the trick.
Option: You may be able to buy amaranth flour, rice flour, and almond meal at your local organic food co-op, which would make this recipe even quicker and easier!
Make your own almond flour (almond meal) in a high-speed blender, or in the same grinder you used for the amaranth. A few short bursts in the blender should do it. Try to grind the almonds into as fine and light a meal as possible, but don’t overdue it or you may end up with almond butter (also yummy but not so good for this recipe).
Next make your flax “eggs.” This is done by freshly grinding flax seeds (again in the coffee mill) into a powdery flax meal, and then adding water. Use approximately 2.5 parts water to 1 part flax. Stir and let the mixture sit for 15 minutes. It will form an egg-like gel which will help to bind the flours together.
Find brown rice flour at your local co-op, or in a pinch you could also use white rice flour. If you own a grain-mill, you can make your own, but make sure the flour is very fine and soft, as we need some lightness to balance the density of the almond meal.
Combine the dry ingredients in a large mixing bowl, that is, the amaranth, almond, and rice flours, sugar, baking powder, cinnamon, sea salt, and vanilla bean powder.
If you use pure vanilla extract instead of powder(see my earlier blog on how to make your own), combine it with the wet ingredients.
In a separate bowl, mix together the coconut milk, almond milk, coconut oil, and flax eggs. Then add the wet ingredients to the dry, and stir well with a whisk until the mixture is well combined into a thick batter.
Use coconut oil on a clean paper towel to thoroughly grease the sides of your cake pan. I like to use a round bundt ring for this particular cake, but a 9″ round pan would also work well. Pour the batter into the pan and place it in the oven to bake for about 40 minutes. Keep an eye on the cake so that the bottom doesn’t get too brown or burn. You may want to test for done-ness at around 30-35 minutes. The crust should be a golden brown, the cake firm and springy to the touch, and a toothpick should come out clean.
Let the cake cool for 15 minutes. Run a butter knife along the edges of the pan, place a plate tightly over the top, and swiftly flip the whole thing upside down so that the cake comes neatly out onto the plate. Let it cool while you make your ganache.
EASY CHOCOLATE GANACHE:
This icing is incredibly simple to make. Just use a dark (at least 70%) organic chocolate of your choice, chop or shave it into small pieces, and melt it slowly in a double boiler over low to medium-low heat. Gently stir in the coconut milk with a rubber spatula until you have a smooth, rich sauce.
Pour, drizzle, or spread the ganache over the cake, and enjoy!