OK who doesn’t love comfort food?
What are some of your favorites? Chocolate, ice-cream, candy, carbs?
You know my old time favorite….. Mr. Cereal!
My other old stand bys were popcorn, chocolate chip cookies and bread-ANY KIND!.
Yet the more I eat well I notice that things like brown rice (especially if made with coconut milk) , kabocha squash and YES even dark leafy greens are comforting . They nourish and balance me at the same time. Especially balancing for the hormones.
Learning to alter our habits from chocolate and ice-cream (or other comfort foods) takes attention and options.
Let me remind you I’m not saying you cant have your favorite comfort foods at all. It’s just that when I hear my client’s share that they ate sugary, carbie foods and then are filled with guilt I want to help.
Learning to eat these foods in MODERATION is the first step to practice . That way you can still enjoy them with out the guilt and negative effects on your body, mind & spirit.
Second- find alternatives. Foods with sweeteners that have a mild effect on your blood sugar & hormones will have a mild effect on your hormones, thoughts and body.
The recipe I want to share with you today is sweet, comforting and good for you!
It’s from Amadea Morningstar’s Ayurvedic Cooking for Westerners cookbook.
It’s my new favorite cookbook.
Ayurvedic foods are often categorized and recommended for people according to their dosha (constitution). This recipe is best for vata and pitta types. Yet I hesitate to give anyone a recommendation ONLY based on their dosha. There are so many factors to consider when shaping our diets.
If you are curious about your dosha check out Deepak Chopra’s (the guru of ayurveda) quiz on his website. http://store.chopra.com/dosha-survey.asp.
But remember take it all with a grain of salt. You might find it helpful to speak to one of our Fruition Counselors. We will help sort through your dosha, cravings, lifestyle and habits to help you find the diet that fits ALL your needs.
In the meantime have a great time baking these delicious
SWEET POTATO BISCUITS
One warning: I burned the bottom of my first batch. I think it was because at 11 minutes I cut into it and it looked very doughy so I left it in the oven. After I took them out and saw they had burned I realized that the reason they looked doughy inside was because of the soft sweet potatoes inside. My conclusion: they wont look “done” the way biscuits might look if you didn’t use a sweet potato.
WHAT TO DO:
Combine:
2 cups whole wheat flour or barley flour
1 tsp salt
1 Tbsp baking powder
¼ tsp. baking soda Add:
¼ cup butter or ghee
By cutting the butter into the flour mixture
In a separate bowl peel and mash 1 medium sweet potato- already cooked*
Spoon the sweet potato into a measuring cup. You should have a little less that ¾ cup total mashed potato. Add the juice of 1 lemon or lime and about ¼ cup soy or cow milk or enough milk to bring the volume up to 1 cup total. Stir together with a spoon or fork.
Mix with wet ingredients into the dry ingredients with your clean hands.
Working quickly and lightly.
Cover the dough and chill it for about 15 minutes in the fridge.
Preheat over to 450 degrees.
Butter 2 cookie sheets, roll the dough out until it is about ½ inch thick.
Cut into rounds (I used the top of a small glass).
You can do this directly on the cookie sheet.
With the extra dough around the cut our rounds keep rolling it out and make more biscuits.
Bake for about 12 minutes or until lightly browned.
Pat with butter, ghee or jam.
** I have not tried a vegan version of this recipe but you can try using earth balance instead of butter or ghee.
Let me know how it goes.
* How to cook a sweet potato: I bake mine in the oven for 45 minutes. You can also steam them.
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