- About Us
- What is Bhakti Yoga?
- The Yogi Vegetarian Blog Policies and Creative Commons Licence
- Ingredient of the Month
- Sugar Free Recipe Links
- Raw/ dehydrator recipes
- Gluten free/ wheat free recipes
- Ekadasi Recipes
- Vegan on a Budget Blog
- Vegan Nutrition
- Gluten Free Recipes
- Cook's Notes, Conversions and Equipment
Saturday, 30 July 2011
As my ekadasi cake recipe always seems to get lots of hits on ekadasis, I thought I would add another recipe, this time without the coconut and with more of a gingery flavour (the addition of chopped crystallised ginger would make it even more yummy!) you could make it vegan but still suitable for ekadasi by substituting the cows' milk for almond milk and the butter for coconut/ peanut/ sunflower oil. Cake on ekadasi? I hear you cry- well why not? It is quick and easy, and could form the basis of a meal with fruit and yogurt, so you won't be spending too much time in the kitchen.
400g buckwheat flour
200g Demerara sugar
70g approx. chopped dried apricots
4 tsps bicarbonate of soda (not baking powder)
6 tsps (about 3 dsps) powdered ginger
400ml cows’ milk
150ml melted unsalted butter
100ml lemon juice
· First combine all the dry ingredients, tossing the apricot pieces in the flour first to stop them sticking together.
· Next mix the milk and butter together
· Stir the lemon juice into the dry mixture, followed by the milk and the butter.
· Beat well for about a minute- you will probably notice air pockets forming as the bicarb. and lemon juice combo starts to work.
· Put the mixture into a prepared 10" or med. rectangular/ square cake tin.
· Bake for about 30 minutes (or until a thin skewer inserted into the centre of the cake comes out clean) in an oven pre-heated to 180C.
· Cut into squares and serve with fresh fruit and/ or yoghurt.
Friday, 29 July 2011
|(Image: BBT International)|
On Friday 15th July, the period of Caturmasya (Literally “Four Months”) began; this roughly corresponds to therainy season in India. Caturmasya ends this year on 10th November. Traditionally, this was the time when Vaisnava sadhus (wandering holy men/ women of the mendicant or renounced order) would stay in one place and engage in deep meditation on Krishna and the instruction of others in Vaisnavism. Today for devotees of Lord Krishna, especially in Western countries, this is not a practical proposition, so to bring us closer to Krishna at this time we follow certain dietary regulations. Following these restrictions helps focus the mind on Krishna, as every time we have to remember not to eat a certain food we also remember why. We can mentally offer these restricted foods to Krishna for His enjoyment rather than our own. This practice will help us to gradually stop acting for our own sense gratification and devote ourselves fully to serving Radha and Krishna.
- Foods which are restricted for the entire four months are: tomatoes, eggplant (aubergines), loki, parmal, urid dal and honey. In addition to these, specific foods are restricted in specific months, as follows:
- First month: No leafy vegetables, such as spinach, salads of all types, cabbages of all types, kale, leafy herbs like coriander, mint, parsley, curry and powdered leafy herbs and teas
- Second month: No yoghurt (if one requires it for health, it can be mixed with water)
- Third month: No milk (if required, it can be mixed with a drop of lemon juice)
- Fourth month: No mustard oil or sesame seeds.
Each month begins on the full moon. In the UK this is: 15th July, 13th August, 12th September and 11th October (also the start of the holy month of Kartika).
How will all this affect my blog?- I follow Caturmasya so you may notice less tomatoey new recipes, but that’s about it.