The Shakti School

Feminine Form Sacred Technology

Recipe

Adaptogenic Chocolate Covered Pretzels

Holiday Treats with a Twist

Holiday treats with a twist

Tis’ the season for gifts and treats, and who doesn’t love something slightly sweet and with a crunch!?!

This is almost too simple to even call a recipe, but a buttery crunch + dark chocolate + sea salt is a damn good combo, that’s why we want to share it anyway.

Like with our special holiday Pumpkin Pie blog, we want to offer you an alternative to the usual sweet snacks on the holiday table.

This recipe is simple and will fill the room with a little extra joy once you take your first bite. These also make a superb travel snack when you’re headed to the in-laws. With adaptogens like Maca Powder and Ashwagandha your hormones will thank you for this magnesium rich raw cocoa delight. Here’s How it’s Done:

Holiday Treats with a Twist

What you will need: 

Directions: 

  • In a medium sized pot add your coconut oil and set on medium-low heat. (You can also do this with a double boiler, but this method seems to work well)
  • Break up your chocolate bars and add them to already heated pot
  • Once the chocolate is completely melted, add the spices and the adaptogens (with the heat turned off)
  • Stir generously until the chocolate is nice and smooth
  • Add the pretzels in one handful at a time
  • Using tongs scoop them out (shaking off any excess chocolate and place them onto the parchment paper
  • Next sprinkle any toppings you like (we did coarse sea salt and coconut flakes)
  • Transfer into the freezer for about an hour

Happy Holidays ! !

Special Ingredients that we used:

Ashwagandha Powder from Banyan Botanicals

Maca Powder by Healthworks

Dark Primal Chocolate Bar by Eating Evolved 

FitJoy Gluten/Grain-free Pretzels 

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The Pumpkin Pie You Want To Eat

The Sugar Timeline, celebratory events, and why we eat more when we’re together
(Recipe included)

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The Holidays can be frustrating when it comes to making healthy food choices.

This should be a special time of year when your energy is centered around celebration, togetherness, and joy and where the focus is to spend quality time with the people you love most. Instead it often includes frustration around food decision making, and the fear of uneasy digestion. On Thanksgiving especially, it's common knowledge that we overeat and typically we overeat sugar.

In North America (and all around the globe) the use of sweets in celebratory events has been a historical tradition. Though the cultivation of sugar dates back to 8,000BC, we see the use of sugar in celebratory event as early as 2,400 BC (!) where there is evidence of beekeeping and the collection honey for honey cakes found at a religious temples near present day Cairo, Egypt. (Hippocrates Health Institute-The Sugar Timeline)

We also see this in the Hindu/Yoga tradition where bringing sweets to the temple as an offering to the God’s is commonly practiced. Traditionally, before industrial sugar cane manufacturing, sweets were more of a luxury item and were considered “Sattvic,” or pure. Of course, this is in reference to sugar in the form of dates and honey which aren’t nearly as taxing on the body as the chemically refined sugar we most commonly use today. As sugar cane evolved into the chemically refined substance that we know all too well now, it became more accessible and affordable and unfortunately we see a direct correlation to the rise of Alzheimer's, diabetes and obesity. Instead of sugar being used a sacred treat, or offering, it became readily available to everyone, all the time, in unnatural states and in absurd quantities.

So, how do we go back to making sugar sacred?

It all comes back to eating whole foods and preparing food at home. For most Americans, having access to healthy ingredients and the time to prepare food at home is a luxury. If we all made an effort to only eat sugar when we could prepare our own sweet treats, it would likely lead to much healthier options (no matter if you’re cooking with white sugar or not). The act of cooking for others truly is sacred and the Thanksgiving holiday is a perfect time to make food that is celebratory, healthy, and sweet. 

What about when it comes to overeating? 

It’s interesting to note that a food study in the Journal of the Academy of Nutrition and Dietetics in 2013 concluded that people tend to eat more calorically dense food and more volumes of food—depending on the information they’re given about what other people are eating. Similarly, the same study showed that we even synchronize our bites, the same way we subconsciously mirror someone else’s posture or body language, without ever realizing it. Simply becoming aware of this fact is enough to make you think differently and possibly act differently when you sit down at the Thanksgiving table. If you are able to be more aware when you’re eating it not only will help you to make more thoughtful choices about your meal, but it could actually help those you are eating with to make more thoughtful choices about what they are eating as well.

Now, let’s go back to celebrating. 

Now that we’ve established that we all love the occasional sweet treat and we want to celebrate with some sort of sacred sugary dessert,  it’s important to choose something that is still balanced and nourishing, not something that is loaded with white flour & white sugar. This is especially important when you want your energy to be sustained through those long evening chats with cousin Kristie. So, how can we be sure a healthy option shows up to the Thanksgiving table? Bring it yourself!

If you want your family to be blown away, show up to the holiday dinner party with this amazing (and healthy) Pumpkin Pie ! ! !  It’s not going to spike your blood sugar, it’s going to make everyone in the room happy, and eating it might even be a sacred act.

The Pumpkin Pie You Want To Eat

For the Crust:

  • 2 cups pitted dates
  • 2 cups raw nuts (I used half pecans, half walnuts)
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp of coconut oil
  • 1/2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • A dash of salt

For the Filling :

  • 2 cans of pumpkin puree
  • ½ cup of cashews (previously soaked)
  • 1/4 cup melted coconut oil
  • 3-5 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of nutmeg, ginger and cloves
  • pinch sea salt
  • 1/2 tsp vanilla extract
Pumkin Pie

Directions:

For the crust: pulse the nuts & coconut flakes in a food processor until they're crumbs, add the dates and the remaining ingredients and process until it begins to stick together. Press into a pie dish and put in the fridge (or freezer) to harden.

For the filling: blend all of the ingredients until smooth, adding however much of the spices you like. Pour into your crust and freeze overnight until it's set. The next day transfer to the fridge to let it thaw out. Take it out of the refrigerator 15-20 min prior to serving.

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*Top with your favorite homemade whipped cream!

(It’s best to use an organic Grass-Fed Heavy whipping cream or you can try this recipe below for a vegan coconut whipped cream).

Vegan Coconut Whipped Cream: 

1 can coconut cream or full fat coconut milk (Cream tends to work better)

3 TBSP of organic powdered sugar (optional)

1 tsp vanilla extract

*Place the can of coconut cream into the refrigerator and leave it there overnight

*The next day, take it out and carefully open it

*Scoop  out only the cream into the bowl of an electric mixer, leaving the coconut water behind.

*Start with a slow speed and gradually increase speed until you achieve a whipped cream consistency

*Once you have whipped cream consistency, Add your powdered sugar and vanilla

*Whisk again until it’s mixed in !

 

Enjoy !

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Sattvic Goodness Bowl

Dreaming of bowls packed full of Sattvic goodness. Sometimes all you need is a bowl of steamed veggies! ⁣⠀
⁣⠀
Steamed carrots and spinach on top of quinoa spiced with mustard seed, fennel, and turmeric. Hidden below is an Avocado dressing! ⁣⠀
⁣⠀
Avocado Dressing:⁣⠀
1/2 avocado⁣⠀
1 TBSP Apple Cider Vinegar ⁣⠀
1 clove of garlic⁣⠀
A handful of chopped parsley⁣⠀
1 TBSP of nutritional yeast ⁣⠀
A pinch of black pepper + turmeric ⁣⠀
⁣⠀
Blend and enjoy! ⁣⠀
(This dressing is delicious thick, but feel free to add water or vinegar for your desired consistency). ⁣⠀

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Instant Pot Kitchari

Kitchari is good for all doshic types and can be tailored to the seasons with seasonal-appropriate spices and veggies. Basmati rice and mung dal are sweet, cooling and easy on the digestion. It is a complete food, said to nourish the tissues, boost strength and increase our vitality.  Kitchari is also the preferred food we use when doing any type of deep cleansing.

To cook the Kitchari, you can use a pressure cooker/instant pot, or stovetop to cook!

The reason why using an electronic pressure cooker is so rad is not only because it cooks everything faster, it’s also because the pressure further removes lectins and other anti-nutrients that plants produce to protect themselves. Learn more about that in this book: The Plant Paradox.

Plus, you can get your pressure cooker going and then forget about it, when it’s done cooking it automatically switches to the Keep Warm function until you’re ready to eat.

Honestly, I use the pressure cooker every day. It’s changed the way we eat and prepare food for the better. We’ll be doing a post about pressure cooker bone broth soon.

Prep Time: 5-10 minutes

Cook Time: 15-25 minutes

These measurements are for a one or two person serving:

(you’ll have to experiment with how much you want per serving/ for how many)

  • 4 oz. split yellow mung dal (preferably soaked for a few hours to remove lectins)
  • 4 oz. cup basmati rice
  • 1 bushel of fresh cilantro (as garnish or to make pesto)
  • 2 tablespoons ghee and/or coconut oil
  • 1/2 teaspoon Ajwain seeds crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ginger powder
  • 1/3 teaspoon cayenne powder
  • 1/3 teaspoon salt
  • 12 oz. of water (not including broth)

 Directions:

  • Add Ghee and/or coconut oil to your instant pot/electronic pressure cooker
  • Add your spices, salt, garlic or onion (if you're putting any, it's not necessary), stir until it's an even consistency
  • Add mung dal, sauté for a couple of minutes
  • Add rice, sauté a minute more
  • If you're going to add broth, you do this now and let it mix a half-minute with the mung dal/rice
  • Add lots of water (I like adding so much that my Kitchari is really wet, porridge like)
  • Place cover and set to Pressure Cooker for 15-25 mins depending on how much you're making (you'll have to experiment with your device to get the right consistency). You can use the custom, Multigrain or Rice setting.

For the stovetop: In a large saucepan over medium heat, heat the ghee, add the spices, stir until fragrant for about one minute. Add the mung and rice, mix well. Pour in the water or broth and bring to a medium boil. Let boil for 5 minutes and then turn down the heat to very low. Cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.

In the meantime:

  • Sauté your seasonal greens or veggies in a saucepan on the stove; and/or
  • Make a coriander-based pesto or pull your pesto out.

When the Pressure Cooker is done, release air.

Open and serve your Kitchari in a bowl, add your pesto and then the sautéed veggies or greens on top et voila!

 

Use discount code KATIES15 for 15% off Banyan Botanicals where you can find the mung dal, rice and many spices that are all organic.

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Ep. 03 Summer Date Shake! OMG Love!

Here in Virginia, we're in the middle of a heat wave. So in today's mini-episode, Katie shares her favorite date shake recipe to help you stay cool and feel amazing!

In this episode, you'll hear:

~ Katie's current obsession with dates!

~ The importance of milk in Ayurveda

~ The benefits of cardamom

~ Summer Date Shake Recipe (see below)

~ All you need is a blender, milk, dates, and SPICES!

Summer Date Shake Recipe

~ 2 cups milk of your choice

~ 1 or 2 dates with pits removed

~ Cardamom to taste

~ Optimal: crushed rose petals for topping

Put everything in a blender and mix for about 30 seconds. Pour into your favorite glass and sprinkle with crushed rose petals. You can drink the date shake straight away, put it in the fridge to enjoy with your tea or coffee later or heat it up and sip before bed.

Enjoy!

Or Subscribe on iTunes

Learn more:

Help us Spread our Podcast Wings

Did you try this summer date shake recipe? This show is a passion project that I produce for the love of sharing. If you enjoy this show and want a free and easy way to help it grow, the most effective way you can help is to:

  1. Subscribe to the show by clicking “subscribe” in iTunes
  2. Write us a review in iTunes
  3. Share this show with one friend right now!

It’s simple, but you’d be AMAZED to know how much it helps my little love project reach more people. iTunes’ algorithm uses ratings and reviews to know who to show our show to in their app.

Here’s the link to leave us reviews in iTunes.

From my heart to your screen,

Katie

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Golden Yogini Milk = Guardian-Angel Medicine

Ancient plant-medicine traditions encouraged students to meditate on, and with, the plants that made up herbal medicines. In this way, the student could identify her “spirit plant,” or “plant ally.” Think of your plant ally as a Guardian Plant Angel.

I’ve got one – and her name is Turmeric. I positively adore this plant (my close friends know that I may stain their homes in golden-goddess yellow).  It does not surprise me that ancient Ayurvedic texts gave her so many names.

Here are a few:

“The One Whose Face is Light and Shining”

“Golden Goddess”

“Yellow One”

“Worthy Earth”

Science is jumping on board my je-t’adore-affair with earthy Turmeric. Read this excellent piece on how turmeric is now “scientifically confirmed” to be at least, if not more effective, that a whopping FOURTEEN different commonly proscribed drugs.  It is a well-known anti-inflammatory, anti-tumor, pain-reducer, antiseptic, digestive and anti-allergy medicine (just to name a few of turmeric’s super-powers).

I use it, particularly, when:

  • I’ve worked out hard, chopped wood (cuz’ I do that all the time), or in any way physically over-taxed. Even working out can cause inflammation in the body. Turmeric is one of the best anti-inflammatories on the planet.
  • I feel weak.
  • I feel toxic.
  • I have a cold.
  • I’m in pain (its great for muscle pain, headaches and strain).

Make It

Golden Yogini Milk

Here is my remedy for the ten p.m. “I really wanna hot fudge Sundae in bed” cravings. In fact, I experienced a dramatic shift in my life when I stopped eating after sunset and have a Golden Yogini Milk before bed. It leads to great morning meditations, better sleep and a clear mind upon waking. It is also a great, antioxidant-rich remedy for anxious sleeping.

Ingredients:

Put the ghee in a sauce pan and heat on low with all of the spices except for the saffron. Once you begin to smell the aroma, add the milk and saffron and whisk until hot. Or, add a fresh hunk of ginger, a small handful of almonds and goji berries (or a date!). Throw the whole hot mess in the Vitamix (or regular blender). Blend on high for about a minute for a frothy-hot elixir!

~Katie

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