Ayurvedic Tips and Reminders

Forest berries stock photo

Dear friends,

I always remember my grandmother.A stocky Russian woman, who lived til 95. My grandmother cooked everything from bone broths to root vegetables, cooked fruit and meat stews.

I know for a fact she did not have digestive issues or any issues for that matter .

I think it was probably the cooked fruit she ate daily from apples, to peaches, strawberries and cooked berries. She cleaned her colon with all this great fiber! She embodied a strength and light I will always carry with me.

She has inspired me to continue to cook my fruits ( outside of summertime) realizing now she understood some of the principles of Ayurveda and it’s balanced approach to eating. Eating fresh colorful foods, cooking with heart, and serving others was her natural way.

I’d like to share a  modern day version of cooked fruit that I made for some friends last weekend.

The coconut cream topping recipe is from  http://wellnessmama.com/5977/coconut-cream-recipe

Berry cobbler recipe: ( I created it  from a few that I read):

  • ¾ cup  old-fashioned oats gluten free
  • ¼ cup   almond flour
  • 1 tsp ground cinnamon
  • 2 tbsp  pure maple syrup*
  • 1 ½ tbsp  ghee
  • 6 cups  frozen berries mixed or fresh( I actually used frozen- it seems to bake better)
  • 3 tbsp  arrowroot powder or non gmo cornstarch
  • 2 tsp almond extract
  1. Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the oat streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Add in the maple syrup and ghee, stirring until completely incorporated.
  3. To prepare the filling, stir together the berries ( or can use just blueberries) , cornstarch, and almond extract in a large bowl until thoroughly combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top. Bake at 350°F for 50 minutes or until the blueberry juices are bubbling at the sides.( can cover the topping with parchment paper the first 20 minutes so the topping does not burn) Cool completely to room temperature; then chill for at least 3 hours before serving.

Coconut cream can be found at Trader Jo’s in a can. Put in refrigerator overnight and when opened drain the liquid and beat the cream like you would heavy dairy cream with cold beaters and a cold bowl. Add confectioners sugar or a little maple syrup. It’s creamy and delicious over the berries.

Sorry kapha types, you’ll probably want to leave out the cream or just half portion it.

I hope you enjoy it; it was all gone by the time we left their house.

Reminder; go outside in nature daily and take in all of the colors around you. Consciously connect with the sky, the birds, the flowers, trees, the geese, ducks, turtles, and remember YOU are that perfection too!!

Have a great weekend; off to the yoga retreat!

Upcoming Events

Grief and Loss class in July – Date to be announced

warm regards,

Gedalia Genin

” I help women heal naturally”.