It has taken me a while to post this recipe, so I hope it is still apple season where you are! It has been a BUSY summer and early fall. I’ve jumped in head first to market season and will be doing shows until Christmas. My house is exploding with spices and vials of perfumes, while my mind is thinking of all the amazing things I can make with the season’s bounty!
I am blessed with an amazing trail right by my house that was an old railway line and is now a walking trail.
Best thing about it this time of year is the wild apple trees all along the trail. I’m guessing they took root ages ago from people pitching their apples out the window of the train!
My little man and I go for walks and pick as many apples as we can fit in the stroller. When we are getting close to our favorite tree he starts calling to the apples in his cute baby language. It’s going to be kinda sad when they are all picked, but for now it is so sweet!
This is an easy way to make your house smell amazing and have in the fridge a yummy treat that is good on everything. Garnet likes it mixed with plain yogurt and hemp seeds, I eat it on a spoon.
- 22 dried black figs, stems removed, cut in half
- 6 apples, cored and diced
- 1 cup water
- 1 tbs cinnamon
- 1 1/2 tbs Summer Chai Masala
- pinch of salt
- Place all ingredients in the slow cooker. Mix well.
- Put the slow cooker at low and cook for 6-8 hours until apples are totally soft and pretty mushy.
- Place ingredients in a blender food processor and puree until smooth.
I double the batch and freeze it because it is so good!
This has been more than a year in the dreaming, blending and crafting realms. I am so happy with how it has all come together in time for summer festival season! I mean, really, who doesn’t need a bit of alchemical magic after spending hours upon hours in a blissed out dance, in a hot, dusty field for 3 days? Luckily I’ve created an all natural, organic solution you can feel good about!
Made in the ancient yogic tradition of applying ground herbs and spices to the body, this Ayurvedic blend releases it’s scent as your body heats up offering a deeper focus to your practice and serenity through out the day.
Take a pinch, rub it between your palms and apply to your underarms. There are no fillers or oils, just the pure spices, herbs, woods and resins which work their magic as you go about your work. That is the secret, the hotter and sweatier you get the better you smell!
Scent is also the most potent of our senses for unlocking and triggering memory. When used in a yogic practice this scent will be linked in your mind with relaxation and peace, triggering these feelings any time you heat up.
Check it out on my etsy site!
Well it has been SO long since I have been on here and lots of things have been brewing! In fact I just spent the last many hours blending perfumes and turning them into silky body powders. This is defiantly one of may favorite things to do……crushing resins with my mortar and pestle, measuring this spice and adding a pinch of that wood into the wee hours of the morning. By the time I’m done the house is an aromatic mess and my head is in the clouds. Bliss!
This is what it looked like before I got the magic going!
One thing that I am really excited about is the completion of my powdered deodorant! This has been a LONG time in the making and will be a post in it’s self one day, but tonight I labeled the tins for the first time and had a real sense of accomplishment. Here is a little sneak peek.
And since it is summer it is also market season! For those of you in the beautiful Kootenays I hope to see you at the new market at Sleep is for Sissies in Winlaw. Sundays from 10 – 3. Live music, yummy food and lots of creative dreamers!
Now to get some sleep before the little one wakes me up way to early!
I can’t believe Garnet is 1 all ready! Everyone tells you it happens so fast and with my daughter it did, but this year flew by. I swear it really was only yesterday we were all snuggled in bed sleeping the day away. Now it is all about running and not so much sleeping! One thing I am very grateful for is Garnet’s incredibly adventurous taste buds. He loves spices, turmeric and ginger being his favorites, he eats broccoli like it is going out of style and is a big fan of liver! Top it all off with constant nursing and I never have to worry about his nutrition. Sweet has never been his favorite taste, he doesn’t even like fruit, so I was at a bit of a loss for what to make him for a cake. Every one year old needs something to mash into and make a royal mess out of so I came up with roasted yam cakes with coconut whip cream!
Roasted Yam Cakes
2 egg yolk
1/3 cup roasted yam
1/4 cup coconut flour
2 tbs ghee, coconut oil or butter
1/4 tsp Chamela Giri Summer Chai
1/4 tsp cinnamon
Grease a cast iron pan with extra oil of choice and warm on med/high
Mix ingredients well in a small
Roll into 5 or 6 balls and flatten into pan
Gently flip when brown
Unfortunately for this I didn’t measure, but it is really simple!
Place a can of coconut milk in the fridge over night and scoop out the cream
Warm it up it a pan on med/ low and add a few spoonfuls ( 3 – 4 tbs ) of coconut butter and some vanilla
Melt together and mix well
Place in the fridge to cool whipping periodically until totally cool a looking like whip cream!
Layer it all together and enjoy.
This vindaloo, and photo, comes from Shauna at eatingwithSole and it is simple and yummy. I love letting my slow cooker make dinner for me! Apparently I also love letting Shauna do all the hard blogging work for me too!
2 chopped onions
4 cloves of garlic minced
5 medium tomatos finely chopped
1/2 of a leek finely chopped * I didn’t have any leeks
2″ of freshly grated ginger
2 tbsp of vindaloo paste * scroll down for what I used
1 tbsp garam masala ( I can’t hype chamela giri’s blend enough, I can’t live without it) * I agree!
2 tsp tumeric
1 tsp cayanne * I used 1/2 tsp as my daughter isn’t a fan of super spicy food right now
1 tsp chili flakes
a pinch of sea salt
1 half cinnamon stick
1 can of coconut milk
2 tbsp tomato paste
a pad of butter * I used ghee
In a cast iron pan with a good drizzle of oil quickly sear bite sized bits of beef stew meat until most pieces are browned on two to three sides as your searing them off sprinkle with a touch more garam masala spice.
Add the meat to the slow cooker, and deglaze the searing pan with a splash of coconut milk water, and add that to the pot too.
Cook for 4-6 hours, and you will be rewarded with a divine smelling house and a lovely meal.
Right before serving add 1 cup of green peas and allow them to warm through before adding a fresh grating of ginger, salt as needed and a garnish with cilantro.
* I have to admit that I was rushed for time and didn’t brown the meat and it still turned out great, but next time I defiantly will. I also ate mine over a bed of kale!
2 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp whole black pepper
4 bay leaves
2 tsp sea salt
2 tsp coriander, ground
1 tsp cumin, ground
1/4 – 1/2 tsp cayenne
1 tsp cardamon seeds, ground
2 tbs grated ginger
2 tbs minced garlic
1/2 tsp cinnamon, ground
1/2 tsp tumeric
1/4 tsp clove, ground
4 tbs vinegar
Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves in a coffee or spice grinder until powdered.
Mix in with the other spices and add the vinegar to make a paste.
Store in the fridge.
This recipe makes more then you need, but this stuff is good on everything. Last night I made a roast and put in 3 big scoops of vindaloo paste and it was yummy.