RECIPES

YOGI TEA

One bag of cinnamon sticks

20 cardamom pods whole 

15 whole cloves 

6 whole black peppercorns 

4 litres of water 

LOVE LOVE AND MORE LOVE 

The key to this tea is to bring it to a full boil and then boil it for about 5 to 7 minutes. Turn it off and let it sit covered on the stove for about three hours then taste it! If it is too much flavour, add a little extra water, and if it’s not quite enough, let it sit for another hour or two

The key is really not over boiling it. If you over, boil it, then it changes the taste of the cinnamon, so to keep the cinnamon tasting sweet don’t over boil. 

After 3 hours if the taste is great for you, just bring it back to a boil or put it into a container in your fridge and bring to a boil whatever you want to have a cup of tea!! I store mine in a glass mason jar in the fridge, and I feel like it still taste great for about three days! 

RAW FUDGE BROWNIE BALLS

1.5 cups of Raw walnuts

10-12 Pitted Dates

3 TBSP of Raw Cacao Powder

1 TSP of Vanilla

2 TSP of water***** if needed

Place Walnuts in the food processor and process until finely ground. Add in all other ingredients and blend until evenly distributed. Roll into balls and place on parchment paper. Freeze or refrigerate.

          CARDAMOM BALLS

2 cups of Raw Almonds

1/3 Cup of 100 Pure Organic Maple Syrup

1 TBSP of Ground Cardamom

2 TSP of water***** if needed

Place almonds and cardamom in the food processor and process until finely ground. Add in maple syrup and blend until evenly distributed. Roll into balls and place on parchment paper. Freeze or refrigerate.

SADHANA BARS

2 Cups of Bob’s Red Mill Gluten Free Oats (not quick cooking oats 15 min oats)

½ Cup of Organic Unsulfured Cranberries (sweetened with fruit juice not sugar) we use the brand Fruit d’ Or

1 Cup of Organic Sunflower Seeds (no salt)

1 cup of Organic Raw Pumpkin seeds

1 ¼ Cup of Organic brown rice syrup

½ Cup of Enjoy Life Mini Chocolate Chips (dairy, soy, gluten, corn, wheat etc. they are free of 10 most common allergens)

OR Instead of chocolate chips you could add ½ cup of dried pineapple & ¼ Cup of Organic coconut

Line the pan with Parchment paper

Spread evenly mixture on the large size cookie sheet with rim (mixture is sticky!)

Bake at 325 for 20-25 mins or all the brown rice syrup bubbles all the way into the middle

Allow to cool on pan about 5 mins and then remove parchment (with bars) from pan and place on cooling rack. Allow to cool for about 15 mins before cutting. We use a pizza cutter and you want the bars to be cool enough that you will be able to cut them but not so cool that they become hard to cut.

SPICED CHICKPEAS

1 Cup of Chickpeas

1 Tsp Coriander seed ground

1 Tsp of Fennel Seed Ground

1 Pinch of Crushed red pepper flakes

1 Tsp of fresh ginger grated

1 TBSP Olive Oil

2 TBSP fresh Lemon Juice

1 TBSP Fresh Cilantro Chopped

Sea salt and Pepper to taste. Directions add all ingredients to a bowl and mix well. Refrigerate or serve at room temperate.

CAULIFLOWER CARDAMOM SOUP 

2 Tbsp Olive Oil

1 Cup of Sweet Onion Chopped

1/2 Tsp Turmeric

2 Tsp Cardamom

Pinch of Red Pepper Flakes

3 Cloves of Garlic Chopped

1 Head of Cauliflower roughly chopped

3 Cups of Low Sodium Veggie Stock

2 Cups of water

1 Tbsp Fresh Lemon Juice

Sea Salt and Black Pepper

Heat oil and add onion. Cook until softened about 2 minutes. Add spices and heat for an additional minute. Transfer to a slow cooker and add cauliflower, veggie stock and 2 cups of water. Heat for 3-5 Hours.

Add Cilantro, Lemon Juice, Salt, Pepper and Spiced Chickpeas to taste.