cranberrycake

Cranberry Walnut Cake

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Ingredients:

– 1/2 cup of vegan butter (i like Earth Balance)
– 1/2 cup of brown sugar, sugar in the raw or agave nectar
– 1 tsp organic vanilla extract
– 1/2 to 3/4 cup of Yogi Tea w/milk *if you dont have yogi tea you can use almond milk, vanilla flavored, comes out delicious!
– 1 cup of Pamela’s flour/cake mix
– 1/4 tsp of baking powder

**if you’re not infusing w/yogi tea add the following spices:
– 1/4 tsp fresh grated ginger root or ginger pwdr
– 1/4 tsp ground cloves
– 1/4 to 1/2 tsp cinnamon

– 1/2 to 1 cup of cranberries (dried cranberries is ok)
– 1/2 to 1 cup of walnuts (you can also use almonds if preferred)

Cake:

Preheat oven to 350.
Cream together the butter and sugar or agave until well mixed and smooth.
Add yogi tea, or milk. Mix well.
Add flour, baking pwdr, and spices. Mix well.
Stir in walnuts, and/or almonds.
Place the mix onto baking pan -ungreased, and place in oven.
Bake for about 30 min or until ready ..depending on the oven.

Topping:

In a medium saucepan, just under medium heat, add 1/2 to 3/4 cup of water and toss the cranberries in. Simmer, moving occasionally.
You can add about 1 tsp of agave and continue to simmer until it becomes like jam. Approx 15 to 20 min.

Final Touch:

When the cake is done and out of the oven, let it cool for a few minutes. Then Spread the the cranberries over top, and serve!

You can, of course, substitute the cranberries with any fruit topping or multi fruit topping of your choice 🙂 Get creative and have fun!

Celery Pancakes

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Pancakes made with celery may sound strange, but wait until you taste them! They will purify your blood and strengthen your central nervous system.

1/2 tsp. caraway seeds
1/2 tsp. oregano seeds
1/2 tsp. cumin seeds
1/2 tsp. fresh ground black pepper
1/2 tsp. celery seeds
1 cup finely chopped celery
1 cup garbanzo flour
1/2 tsp. salt
ghee

Mix ingredients in a bowl. adding water to form a smooth pancake batter. Fry in ghee like a pancake. Serve with yogurt or sourcream.

Makes 8-10 pancakes

KRI.org

Moon Cookies

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Sat Nam!
Here’s a little background…
The first time I had a cookie like these was from a dear yogini friend who had brought to Sadhana. I liked them so much I went online and searched for oatmeal vegan recipes and found a very basic oatmeal cookie recipe I knew I could twist to my liking…so I went to work. The outcome was this fabulous recipe which is very easy to put together and tons of fun to have in the process. Every Full Moon Kundalini Meditation on the beach event we go to I like to bring these cookies along …hence the name “Moon Cookies”. Thanks to the yummy ingredients they are a hit wherever I go because they please every palate.
I hope you enjoy baking them as much as I do, and fine-tune them to your palate’s enjoyment if you feel the need. ^_^

Moon Cookies Recipe

Ingredients:

– 3/4 cup of vegan margarine (Earth Balance is good)
– 3/4 cup brown sugar (or can do 1/2 cup brown sugar and 1/2 agave nectar, or real maple syrup)
– 1 T vanilla
– 1/2 cup almond milk (note: if after adding the dry ingredients it looks too dry add another 1/4 cup of milk or less, gradually)
– 1 cup unbleached flour (can use almond flour or cashew flour)
– 1/4 t baking powder
– 1/4 t fresh ginger, finely minced (ginger powder is a good alternative)
– 1/4 t cloves, ground (i prefer to grind w/mortar and pestle just before tossing into the mix)
– 1/2 t cinnamon
– 1/4 t nutmeg
– 3 cups oatmeal
– 1 cup dried cranberries (or 1/2 cranberries and 1/2 raisins)
– 1/2 cup almonds
– 1/2 walnuts
– 1/4 cup coconut flakes

Preparation:

-Cream together margarine and sugar until smooth
-Add vanilla and milk
-Mix well
-Add flour, baking powder and spices and mix well, then stir in oats, cranberries/raisins, almonds and walnuts
-Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10 – 15 min at 350º ..or until done.

ld-yogitea

Yogi Chai

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This is the recipe for the yummy chai we serve after a kundalini yoga class.

– 2 tbs whole cloves
– ¼ cup whole cardamon pods (green)
– 1 tbs whole black peppercorns
– Fresh ginger root- about ½ to 1 inch – optional
– 3 small cinnamon sticks
– ¼ tsp of black tea – *optional (ok to leave out as some are allergic to blk tea. I leave this ingredient out)
– Almond milk (I personally use Almond Breeze Vanilla Milk and it tastes super deliciousAnd if i find Almond Beeze Coconut Vanilla milk i use that ^.~), rice milk or soy milk can also be used

 

~ To 5 quarts of boiling water add the first 5 ingredients on the list.

~ Continue low boiling for at least 30-60 minutes, then turn it off and let it steep for at least an hour (with a ¼ teaspoon of any black tea or tea bag – optional). Strain and refrigerate until time to serve.

~ When ready to serve, add amount of cold milk equal to the amount of tea you want to serve (ie: 1 cup of yogi tea + 1 cup of milk), heat thoroughly -almost to boil, don’t let it boil over. Serve and enjoy!

It may also be enjoyed without milk, adding some agave or maple syrup.

Nutrition Facts: The black pepper is a blood purifier, the cardamon is for the colon, the cloves for the nervous system and the cinnamon is for the bones. The milk aids in the easy assimilation of the spices and avoids irritation to the colon. The black tea act as an alloy for all the ingredients, achieving a new chemical structure which makes tea a healthy as well as a delicious drink. The fresh ginger root will help if you are suffering from a cold, recovering from the flu or just want some extra energy.

Tip: Add milk to the amount you will be drinking and save the rest of the tea in the refrigerator -without milk-, it will stay up to six months! You may also cool and drink as Iced YogiChai, or freeze and make yogichai ice cubes!