The Shakti School

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Recipe

Carrot & Winter Squash Chutney Recipe

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Ingredients: 

  • 1 small delicata squash or any other winter squash (acorn or butternut would work well), seeds removed and chopped
  • 2 carrots, chopped
  • 1/2 cup roasted and unsalted almonds
  • 1 small piece of fresh ginger, peeled and chopped
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil or ghee
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida (hing) - a pinch
  • 1/4 teaspoon ajwain
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon mustard seed
  • Water
  • Salt to taste

Directions:

  1. In a large pan, add the cumin seeds and roast them for a minute or until they become fragrant. Remove and set aside.
  2. In the same pan, melt 1 tablespoon of ghee over medium heat and add chopped squash and carrots. Add 2 tablespoons of water, cover, and cook 25 minutes, or until softened all the way through. Stir occasionally and add water as needed to keep from sticking to the pan.
  3. In a food processor, combine the roasted almonds, ginger, lemon juice and 1 tablespoon of water. Blend until you have a coarse paste.
  4. Add the remaining 2 tablespoons of olive oil or ghee, ¼ cup of water and all the spices (asafoetida, black pepper, ajwain, coriander, fennel, mustard seed and turmeric) to the mixture. Once the carrots and squash are softened, remove from the pan and add to the food processor.
  5. Blend again until everything is well combined. You can adjust the consistency by adding a little water as needed.
  6. Taste the chutney and adjust the salt and seasonings according to your preference. Keep in mind that Ayurveda recommends reducing salt for Vata balancing, so be moderate.
  7. Heat a small amount of ghee in a small pan. Add the roasted cumin seeds to the ghee and let them sizzle for a few seconds. Pour this over the chutney and mix well.
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Pumpkin Blow-Ya’ Mind Smoothie (it’s hot!)

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I love a hot fall smoothie. It has both deeply nourishing elements, and some reducing spices to counteract the heaviness. 

This is my go-to. So easy. So good for the time of the season!

Ingredients:

- 1 cup canned organic pumpkin puree

- 1 cup almond milk (or any milk of your choice)

- 2-3 fresh organic figs, chopped (dried if you can’t find fresh)

- 1 tablespoon maple syrup (adjust to taste)

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- A pinch of Himalayan rock salt

- Whipped coconut cream (optional, for garnish)

- Chopped dried figs and a sprinkle of pecans and cinnamon (for garnish)

 

Instructions:

  1. Prepare the Figs: If using dried, start by chopping the dried figs into small pieces. You can use kitchen scissors or a sharp knife.
  2. Heat the Almond Milk: Pour the almond milk into a saucepan and heat it over low-medium heat. Heat until almost boiling.
  3. Blend the Ingredients: In a blender, combine the canned pumpkin puree, hot almond milk, figs, maple syrup, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and a pinch of salt.
  4. Blend Until Smooth: Blend the mixture until everything is well combined and the smoothie is creamy. Be careful, its hot! I place a towel over the lid for extra safety. 
  5. Serve: Pour the hot pumpkin smoothie into mugs or cups. If desired, top each serving with a dollop of whipped coconut cream, chopped figs, and a sprinkle of cinnamon for added flavor and presentation.
  6. Enjoy: Serve your hot pumpkin smoothie immediately while it's still warm and enjoy the cozy fall flavors!

Feel free to adjust the sweetness by adding more or less maple syrup according to your taste preferences. This hot pumpkin smoothie with fall spices and figs is perfect for warming up on a crisp autumn day or as a comforting treat by the fireplace.

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Ayurveda-Inspired Pumpkin Spice Latte

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In deep reverence for our Crone Mama Fall, I am bowing before the altar of all things spicy, warm, orange, yellow and brown. (South hemisphere ladies, we see you in your bikinis!)

I am also owning the heck out of my basic self =  1. Yoga pants, 2. Furry Boots and 3. Pumpkin Spice

And so, our new team member, Eva, over here at Team Shakti has come up with this RIDICULOUSLY yummy, Ayurveda-inspired Pumpkin Spice Latte. We are currently *running* to go make this! With warming ginger, black pepper and nutmeg to help kindle your agni plus some grounding pumpkin and Ashwagandha - WHAT more could the vata in each of us need!? 😉☕🍁

Ayurveda-Inspired Pumpkin Spice Latte

Ingredients:

Optional: 1/2 tsp ashwagandha powder, 1 date (pitted or soaked) or 1/2 tsp of maple syrup to sweeten

Instructions: 

  1. Blend all the ingredients together until smooth.
  2. In a small pot, simmer over low heat until warm.
  3. Serve and enjoy!

Modification for Each Dosha:

  • Vata - This recipe is perfect "as-is" for keeping Vata in balance.
  • Pitta - Reduce the heat by removing or reducing the amount of ginger, black pepper, or turmeric.
  • Kapha - Substitute 1/2 cup milk with 1/2 cup water, use just 1 tablespoon pumpkin purée, and/or don't add the sweetener.

We hope you enjoy this delish recipe!

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Katie’s Ayurveda-Inspired Gatorade

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Ingredients:

  • 5 limes
  • 1 tbsp Manuka honey (this one is bangin’)
  • ½ tsp black or Himalayan pink salt
  • ¼ tsp fennel powder
  • 1/4 tsp licorice powder
  • 3 cups water
  • Ice Cubes (this is an Ayurveda NO-NO, so if you wanna’ be a purist, leave this one out, but I'm gonna’ be honest - in the dead of muggy Virginia summer, this girl breaks the no-ice rules)
  • Mint leaves
  • 2 Tbs. hibiscus flowers (dried)

Instructions:

  1. Steep the hibiscus flowers in boiling water for 20 minutes in 2 cups of water. Strain and let cool.
  2. Squeeze the lime juice into a bowl.
  3. In a Mason jar or carafe, add the lime juice, hibiscus tea, honey, salt, licorice, fennel, ice cubes (if you’re naughty) and additional water.
  4. Mix or shake.
  5. Add more honey or spices as per your taste.
  6. Garnish with the mint.
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Subtly Sweet Harvest Muffins

~sweeter foods are a reminder of the sweetness of life~
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Craving more sweets this fall? A vata-pacifying diet actually calls for more sweet (madhura) taste. Beyond being comforting, soul-hugging and grounding, the sweet taste pacifies vata, invigorates the mind, strengthens the immune system, nourishes body tissues and enhances the ojas. Satisfy your sweet taste with these yummy fall muffins crafted from whole grains, a good dose of vata-pacifying spices and some orchard-fresh apples! 

Gluten-free Buckwheat Muffins with Apples & Walnuts

Dry ingredients: ½ cup crushed walnuts; 1 cup almond flour; ½ cup buckwheat flour; ⅓ cup ground flax seed; 1 tsp each powdered ginger, cinnamon & salt;  ¼ tsp each nutmeg, cardamom & allspice; ½ tsp each of baking powder & baking soda

Wet ingredients: ½ cup coconut oil, ½ cup maple syrup, 3 eggs, ⅓ cup non-dairy yogurt, ¼ cup nut milk, 1 tsp vanilla extract, 2 finely diced apples (medium-sized)

Instructions: Combine all dry ingredients in a large bowl. In another bowl, mix wet ingredients, including apples. Add wet to dry and mix well. Spoon mixture into greased muffin tin and bake at 400 degrees for 20-25 minutes. Pair a freshly baked muffin with a nourishing cup of Golden Yogini Milk or another Shakti-infused recipe.

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Katie’s Spring Time Ice Cream

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Katie’s Spring Time Ice Cream

“Oh my horror of Ayurveda horrors! Ice cream in the spring is a big no-no Katie Silcox!”

Yes, yes. But you still wanna’ eat it, right?

You, see I don’t believe in dogmatic Ayurveda food rules. (I ditched all fundamentalism a few years ago :-))

But what I DO think is really cool is using the principles of Ayurveda and the seasons to adapt and work with my cravings and desires. Ice cream in the spring included.

So, how do I do that in the spring? In this season there is a domination in the heavy, wet and unctuous qualities. And what’s so weird about imbalances in our system is that when we have imbalance, we will often crave things that are exactly the opposite of what we need. 

Which is why, before I got way healthier, I craved lounging about with an ice cream bowl on my belly exactly in the Kapha season.


End result - mucous, sad-face, lethargy and a lack of getting s%$t done. 

So, my hot little healer-woman, here’s a GREAT spring ice cream replacement that will totally douse your cravings, but also keep Kapha at bay.

It’s fruit-only sugar. A powerful protein and healthy-fat punch. As well as chock full of mind-tonic herbs that will keep you sharp all day. The secret ingredient is that it replaces the dairy of ice cream, which is super heavy and mucus producing with a wonderful Kapha-reducing replacement. Cauliflower! And I don’t even like cauliflower. 

 

Give it to me, Silcox:

2 cups frozen cauliflower

One cup frozen blueberries

One scoop of any good bone broth protein. My favorite is this chocolate kind from Ancient Nutrition.

One scoop Anima Mundi Qi Energy powder

One scoop Anima Mundi Shroom mocha milk

Add in 1/2 tsp ginger, cinnamon cardamom to spice it up and further reduce the kapha

2 cups water- add a bit more if needed

Blend in a blender til’ creamy smooth.

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Aphrodisiac Sweet Potato Sex Bomb Brownie Bites

Aphrodisiac Sweet Potato Sex Bomb Brownie Bites

A treat for you and your loved one...

My girl, ya know what’s missing in your kitchen today? Some of these sexy dark chocolate brownie bites. Every now and then (especially in my luteal phase) I start to crave a little bit of decadence, a little bit of mouth pleasure, and a little more magnesium too. Raw cocoa is one of nature’s superfoods and it’s here to make you feel so GOOD.

Did you know there is actually scientific evidence showing that dark chocolate (without sugar) is a powerful antioxidant which by consuming can help to improve your hormones, reduce bloating, and soothe the spirit?! (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4696435/)

Eating a little dark chocolate is also a perfect way to spark a little playfulness with your lover before heading to the bedroom.

If you don’t believe me, make them for yourself and let us know how it goes.

Recipe

Ingredients:

  • 1 medium large sweet potato (cooked and mashed)
  • 1 egg (or substitute a “chia egg”: 1 Tbsp chia seeds + 2 Tbsp water, stir, and let sit for 5 min)
  • ½ cup almond butter
  • ⅓ cup coconut flour
  • ⅓ cup coconut oil (or ghee)
  • ¼ cup raw cocoa
  • 5 pitted dates (you can also use coconut sugar or maple syrup)
  • ½ cup raw cocoa chocolate chips
  • 1 tsp ceylon cinnamon
  • 1 tsp celtic salt
  • 1 tsp vanilla bean
  • ½ tsp baking soda
  • 1 tsp Ashwagandha
  • Optional Add ins: ½ cup of Raspberries (fresh or dried) ½ cup crushed macadamia nuts

Directions:

  • In a food processor add your mashed sweet potato, dates, spices, and almond butter. Process until smooth.
  • Meanwhile in a medium saucepan melt your oils and the raw cocoa on low
  • Once the oils have melted, transfer your ingredients from the food processor to a large mixing bowl, add your egg, flour, and remaining ingredients and mix well with a fork. Slowly pour in the oils. You want your mixture to be pretty thick, so you may need to add a tiny bit more oil or coconut flour depending on what your consistency is.
  • Lastly, mix in the chocolate chips and any other optional add ins (like nuts or berries)
  • Transfer to an 8 inch pan lined with parchment paper, bake at 350 degrees for 20-25 minutes.
  • Let cool for about 2 hours before serving

Special Ingredients We Used

Raw Cocoa Chocolate Chips from Hu Gems Chocolate

Sun Potion Ashwagandha

Sun Potion Anandamide

Sprouted Almond Butter from Better Almond Butter

Ahara Ghee

Use promo code THESHAKTISCHOOL at checkout for 10% off your order at Ahara Rasa.

Bowl of ingredients
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Fatty Balls Recipe

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In Ayurveda, fat is seen as an important nurtient because of it's role in keeping the body lubricated and hydrated. All the doshas can benefit from adding fat to their diet. You don’t want too much, but you don’t want too little either. Fat helps to fuel your brain, aids in keeping your internal organs functioning optimally, and it also helps to keep your hormones in balance.

Did you know that the human brain is made up of 60 percent fat?

A recent study from the National Library of Medicine, found that fatty acids are among the most crucial molecules that determine your brain's integrity and ability to perform. (https://www.ncbi.nlm.nih.gov/pubmed/20329590)

As always, we love getting our nutrients through whole food sources. So, when it comes to fat we are looking at things like: avocados, avocado oil, olive oil, coconut oil, organic pasture-raised egg yolks, raw nuts and seeds, and even dark chocolate. Certain fats you want to avoid are things like: highly processed vegetable oils, butter and other meat products that aren’t organic and grass fed, non-organic nut/seed butters, and any other processed trans fats from foods like packaged baked goods, margarine, and fried foods.

In addition to fueling your brain, boosting your mood, and keeping your organs lubricated, fat is also an incredible source of energy and will keep you full for longer. That’s why these “fatty balls” are my favorite go-to snack when I’m in a hurry and need an extra boost. (if kept cool, they're a great snack for hiking/physical activity because they're filling and give you energy 😉

These are SO easy to make, contain only the healthiest ingredients, have no sugar, and are stupid good.

Fatty Balls Recipe:

Ingredients

  • 1 cup coconut shreds
  • 1/3 c. coconut oil, melted
  • 1/4 cup coconut butter
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/2 cup walnuts (brazil nuts or macadamia nuts work great too)
  • 1/2 cup almonds
  • 2 tbsp cacao nibs
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/3 c. almond milk (optional)

*optional add ins: chia seeds, marine (or grass fed beef) collagen powder

Directions

This recipe is super simple to make. All you need is a food processor or a high powered blender.

*  Place all ingredients in your food processor. Pulse or blend on high until they reach your desired consistency. We like ours to be pretty well blended with maybe a few crunchy chunks here and there.

*  After making the batter, you may need to let it firm up just a bit in the fridge in order to form your balls (usually takes about 10 min). After that you are ready to form the balls into any size you like. Keep in mind the size you want and where you'll be consuming them.

*  This is our favorite part of the process: toppings! It’s easiest if you put the toppings in small bowls in order to fully cover the balls. (Don’t you love how many times we've used the word balls?)  We use either cocoa nibs, hemps seeds, or cinnamon (sometimes all three). But, feel free to get creative. Crushed rose petals or shredded coconut works well too.

*  After you’ve topped your balls, place them in the fridge (or freezer) again and let them get a little firm — now they should be ready to eat! For best consistency store them in the fridge or your cooler bag when on the go.
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