A whirlwind of events are happening for me and this space.
I moved from a little blog to a new server and what feels like a real deal website. And I also moved in real life into my very first own apartement. Plus the new season is showing itself more and more which means it is autumn again, times shifting.
Being in full transition it is important to change a few habits, routines, food choices accordingly to groove with the season and feel good. It is easy to switch out some herbs and spices – add some warming ones like ginger, cardamom and cinnamon.
When it starts to get cold in the mornings I say goodbye to smoothies and turn to porridge bowls and creams.
I also add some ayurvedic powders into my morning routines, a teaspoon in my tea or one added to my breakfast.
The hemp cream is increased with an herb called Ashwagandha. It is grounding, adaptogenic, heating, balancing and helps the body cope with physical and emotional stress.
AYURVEDIC ADAPTOGEN BREAKFAST – HEMP CARDAMOM CREAM W/ ALMOND PRUNE CRUMBLE
1 ripe fig
1 ripe pear
1 tbsp hemp seeds
1 tbsp raw almond butter
1/2 tsp cardamom powder
1/4 tsp ashwagandha powder
1/2 cup activated almonds
4 prunes, pitted
1 tbsp raw cacao nibs
1 tsp coconut oil
1/4 tsp vanilla powder
1/4 tsp cinnamon
a sprinkle of salt
Soak the almonds overnight, strain in the morning / you can let them air dry, in the sun or dehydrator.
Blend the cream ingredients in a high speed blender on high for a minute.
In a food processor, mix the prunes with the almonds, you want a few crunchy almond pieces so make sure to pulse a few times. Add the oil, and spices, pulse again. Then add the cacao nibs with a spoon, stir and form little balls with your hands.
Assemble the cream, add some prune balls, a few pieces of fruit , edible flower petals, a few sprouts as a topping.