“Love, people, LOVE. It’s the greatest healer. It’s the most powerful of potions. It’s the most generous generator. It’s the most wealth we can ever hope to stumble upon. Everything we are sold, everything we lust after, everything we buy, eat or steal in times of desperation is an extremely cheap imitation of this one feeling we are forever trying to get back to.” ~Chani Nicholas
This Southern California girl loves the rain! What a blessing for our parched Cali earth to be drenched and quenched in summer showers. Blessing, too, to be basking in the energy of the full super harvest moon. This is a potent time for healing deep seated wounds and trauma, transforming them into love and evolution. I recommend reading Chani Nicholas’ poetic insight on the subject as well as your full moon horoscopes. Use the wisdom contained within as a roadmap to navigate the inner terrain of the pyschic and mystical realms- the tiny universes that exist within our hearts and minds simply waiting to be discovered.
Yours in the ebb & flow,
Balance & Rythym For The Fall Season
Welcome fall the ayurvedic way by calling in a greater sense of balance, developing a new rhythm and establishing grounding routines. Here’s some practical tips and expert advice to get you started from Dr. Siva Mohan of Svastha Health.
Gluten-Free Vegan Pumpkin Brownies
These brownies are the bomb! Chef Meredith Klein of Pranaful baked a delicious batch to serve to guests at one of my retreats. If you have a sweet tooth and a desire to stay healthy while indulging, I highly recommend giving them a try. Trust me….you won’t regret it. And, they make use of one of fall’s most iconic members of the squash family….the humble pumpkin. For more recipes, visit Meredith’s website
Prep time: 20 minutes Cook time: 25
1 c. all-purpose gluten-free flour (see note below)
1/3 c. cocoa powder or raw cacao powder
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. salt
1 t. baking powder
1/3 c. maple syrup
3/4 c. coconut sugar (or sugar of your choice)
1 c. pureed pumpkin, canned or fresh (see note below)
1/4 c. coconut oil, melted
1 t. vanilla extract
Pre-heat oven to 350 degrees. Line an 8×8″ pan with parchment paper lengthwise, leaving ends of the paper hanging over the edges of the pan.
Combine flour, cocoa/cacao powder, spices, salt and baking powder in a medium mixing bowl. In a smaller bowl, beat together all remaining ingredients until well-combined.
Add wet ingredients to dry, and stir well until most lumps are gone. Spoon batter into the prepared pan, and use a rubber spatula to smooth it into a single, even layer.
Bake for 25-30 minutes, or until a toothpick comes out clean. Let brownies cool in the pan for 25 minutes, then use parchment to lift them out, and cut them into 24 even squares. Let brownies cool completely before storing in airtight containers.
“I have made these successfully using both the Pure Pantry and Bob’s Red Mill all-purpose gluten-free flour.” -M.K.