Full Harvest Supermo

“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

Finding Balance & Establishing A Rhythm For The Fall Season

Fall season is a time ripe with healing potential, especially with regards to deep seated wounds and trauma. The healing process can be accelerated when we harness and use the full moon energy as a therapeutic tool. For insight on the subject, I recommend reading Chani Nicholas’ blog post and full moon horoscopes for the upcoming full harvest supermoon. Use the wisdom contained within as a roadmap to assist in navigating the inner terrain- the place in which tiny universes exist, simply waiting to be discovered.

Finding Balance And Establishing A Rhythm For Fall Season

Welcome fall the ayurvedic way by creating a greater sense of  balance that’s rooted in and aligned with the change of seasons. This can be done by establishing a nourishing and grounding autumnal routine.  Learn more about vata season here.

Vegan + Gluten Free Pumpkin Brownies

Vegan + Gluten Free Pumpkin Brownies

If you have a sweet tooth and a desire to stay healthy while indulging, I highly recommend giving these brownies 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. Recipe by Meredith Klein.

Prep time: 20 minutes Cook time: 25

1 c. all-purpose gluten-free flour (both Pure Pantry and Bob’s Red Mill all-purpose gluten-free flour are good options)
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

Preheat 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.