Fall Greetings Beautiful Soul.
At 6.30am this morning, I pulled a Spice Oracle Card with a prayer for all beings everywhere. This was the exact time (Pacific Time) of the 2020 Autumnal Equinox. Magic happens at such an hour on such a Celestial occasion and so I suppose, although enchanted, I was not very surprised when I pulled the Sesame card.
SESAME SEED IS YOUR MEDICINE
Ground yourself in meditation.
This is your message and your medicine.
Plant the seeds of deep understanding
by connecting to the cosmic energy,
the giver of all life.
Here you will find true nourishment.
Sesame spice-medicine has a very aligned message and some serious magic for us at this auspicious time in our human evolution, and also in the seasonal shift we are experiencing now in the Northern Hemisphere. You see, Autumn or Fall, however you name this season, is when the Vata elements of Air and Ether are presiding and in order to remain grounded, stable, and sane, we need Sesame. And other Vata-pacifying food and lifestyle practices.
If you understand the effects of Vata and the Doshas, you will already be noticing the elevated qualities of this ethereal, mobile, light, quick, dry, cold, erratic force of nature. Vata is VAYU which means Wind. The Sanskrit word Vata literally means ‘blown’ and Vayu, ‘blower.’ So we have the blown and the blower, and this is what can knock us off our course, derange our thoughts, unsettle our hearts, and make us feel as if we are flying wildly and without direction, in an uncontrollable vaccuum of fear, anxiety, exhaustion, and confusion, especially during the Fall season.
So Sesame Medicine is true nourishment. The kind that comes from the deep and consistent practice of meditation. What a perfect Spice Oracle for this day, this season, this human life. Rather than being blown about by the winds of change, we can find ever-present, unchangeable peace and serenity by tuning in every day to the Giver of all life through a daily meditation practice.
Sesame tells us to chew our life experiences well, to grind our seeds of practice into a nourishing life habit. When you chew well on the seeds, you can properly absorb the myriad vitamins and minerals it provides. When you patiently grind sesame seeds, you make tahini, a creamy paste that is easy to digest, tastes delicious, and feels nourishing. We also produce a sublime substance with similar qualities, through our meditation practice, it is called SOMA, the nectar of bliss-awakening.
Ah, I am on a path of sharing profound wisdom this morning, bestowed on me by my aromatic spice companions. I also realized that pulling the Sesame Oracle Card, was synchronistic with the just-launched Autumn issue of Maple Magazine. My Ayurvedic article in there for the season was all about, ya you guessed it, Sesame!
In the article I talk about how tila or sesame seeds are named in the Vedas, as seeds of immortality. In Ayurveda, this refers to the rich and fortifying nutrition, and life-giving qualities of the food and oil that comes from the seed. They boost our ojas or immunity, and bless us with longevity. They are a rasayana, a sacred restorative food.
Through external oiling of the body with sesame oil, and internal nutrition of the seed as a spice, we gain double-benefits for our healthy state of being, body, mind and soul.
Sesame is loaded with calcium, iron, potassium, magnesium, and a high level of plant protein. How do you include this in your daily diet? Gently toast and blend the seeds with other spices and sprinkle lavishly on warming grains, soups, stews, and kitchari. Spread the paste on earthy whole-grain bread or make a dressing/sauce for your sweet roasted root veggies.
Thank you Sesame for blessing us all with your message today, and with your grounding nourishment every day. My lovely friends, I wish you the true Nourishment of the season, and steadfast mojo for your Fall meditations.
Your Spice Mistress, Glynnis xo
Full Moon Ode to Clove
known as “the strong-scented”
Katukaphalah or Lavanga
Your Sanskrit names vibrate with sensual power
and good Kapha medicine,
and aromatic stories well-travelled.
From Maluku Islands within the Banda Sea,
you have come.
Clove Bud you numb my pain,
making me forget, with your sweet spicy botanica
yet uniquely pungent.
The dried flower bud,
of the tropical evergreen.
My love for you is eternal,
and true is yours for me.
Ahhhhhh yes another full moon, with two occurring in this month of March. It seems like we are blessed with Blue Moons galore in this power 2018 year. As I looked in my spice apothecary this morning to adorn my rye oats with something spicy for the almost-Spring damp day, the clove jar jumped off the shelf. Usually cloves are my third, fourth or fifth choice to go in my chai or maybe in something baked. I’ve chewed on a bud for relieving toothache.
But today I gave it a closer look, you know how you cannot ignore the plea of something to be acknowledged when it makes you pay attention. And so a new love affair with an old spice is born as I put the C in LOVE for this full moon.
I BIT IN WITH CURIOSITY TO A NEW RELATIONSHIP
Giving this familiar spice another chance to show its character made me feel grateful. All those things that are ‘just there’ that we take for granted, and yet they are so mystical, generous, exotic even, when we dig deeper and smell closer and taste with more attention. Always striving for the new, the glamorous, the exciting, sometimes we overlook those solid things and their secrets to happiness.
WHAT I REDISCOVERED
Clove is a visionary spice. Its strong smell and intense flavour literally numbs the mucous membranes, it is an analgesic, quieting pain so one can focus on higher things (like feeling good). I sprinkled some on my rye oats along with ginger and turmeric and blueberries and cashews with a splash of almond milk. Ohmigosh I could not believe the fireworks that went off in my brain. This is Kapha time of year and the spicy digestive activity started right in my mouth, allowing for easy digestion. Pulling away all things sticky that I wanted unstuck. It was delicious all this good spice medicine at breakfast time. And then I bit into a whole clove bud. I closed my eyes and chewed it. A world of flavours and sensations arose in me. I forgot the cliche’s of clove and saw this spice treasure in new light.
In addition to their unique, sweet and pungent aromatic flavor, cloves are revered for their potent medicinal properties. Studies have found that the compounds in cloves display multiple health benefits, including supporting liver health, helping stabilize blood sugar levels, as well as being antimicrobial and rich in antioxidants, and improving bone health. (Jaw-dropping!).
For sure I could go on with a long list of clinical benefits but those do not sing in the heart. In Ayurveda the wisest way to receive boons from the plant and spice medicines is to include them with reverence in moderation in your daily diet, perhaps even chanting their names as you invite them into your inner world.
HOW TO GET A DAILY DOSE
OF CLOVE MEDICINE FOR
• Sprinkle into your cereal, oats or atop scrambled eggs
• Adorn your eggs-and-avo toast
• Add to your chai
• Goes great in coffee!
• Make a spice blend with clove and sprinkle lavishly
• Add to your smoothie
• Drop one into your herbal tea
May you too discover new mysteries in old relationships for this full moon and all the cycles of your life.
With CLOVE and Fragrant Blessings,
Spice Mistress Glynnis xox
You know those things you love and are attached to and have a hard time letting go of? Maybe because, well addiction or nostalgia or you just can’t imagine your life without it. Well I’m like that with chocolate. Every sworn abstinence just leads me back even stronger, pulls me closer like a crazy lover full of desire and ecstasy. And I like it. I love it. And I won’t stop because now I know I can have it as good medicine rather than guilty pleasure. Don’t get me wrong. There is plenty of pleasure, just without the guilt.
CACAO VS COCOA
Good chocolate makes all the difference. It’s certainly not like the Halloween candy bar stash that makes you high at night and very very low in the morning, or the processed hot cocoa with fake-o marshmallows on top that warms you up but leaves you wanting. So what exactly is ‘good chocolate’? Its raw and real, unprocessed, fair trade and organic.
The difference between cocoa and cacao is very simple. Cacao is the raw bean that has been fermented, cocoa is the processed cacao bean turned into powdered cocoa through heat. Cacao is raw and cocoa is what the bean is called after being heated and processed. So? The raw fermented cacao is FULL of antioxidants. Unbelievably 40 times higher than that of blueberries. Cocoa is roasted and has about 60% less antioxidant goodness, its basically been processed out.
Raw cacao is also choc-full (adorable pun intended!) of magnesium, in fact its the highest whole food source of magnesium which is a brain and heart super-food. Something I only recently found out is that raw cacao has a much higher and more bio-available (easier to digest and metabolize) calcium content than cow’s milk. Contrary to what we think we know about cacao is that it actually helps with weight loss, and stabilizing blood sugar. This makes it good for those with type 2 diabetes. It’s packed with coumarin (also found in cinnamon) and chromium which imbues it with these health-giving benefits.
The main reason we all eat this Theobroma ‘food of the Gods’ so passionately is that it makes us feel good. Cacao has an amino acid phenethylamine or PEA, the feel-good neurotransmitter responsible for that feeling of LOVE as it releases the pleasure-inducing endorphins. In Ayurveda cacao is an aphrodisiac or rasayana, boosting immunity by restoring the reproductive tissues and bringing SOMA or bliss to the mind and emotional body.
A DAILY DIET OF GUILT-FREE CACAO
So how best to get this good stuff into the daily diet and reduce cravings for the not-so-good stuff? Recently at Spice Lounge, an event I offer in Vancouver, we got to know the cacao bean a little more intimately and made a spice blend Gomasala where the star was cacao. This blend with a base of sesame seeds is for sprinkling lavishly as a finishing spice on avocado-toast, scrambled eggs, popcorn with ghee, soups, roasted veggies, chicken, fish…. really it adds nutritional enhancement and divine flavour to food of all kinds.
Included in our Spice Lounge was a cacao chai that can be enjoyed as a morning elixir or late afternoon drink to reduce sugar cravings. We had it in the evening and the group were all euphoric, there was a tangible mood of luscious love in the air. This cacao chai would make the most delicious holiday drink with whipped cream or frothed almond milk and perhaps a splash of ginger liqueur
CACAO SPICE MOON CHAI
Makes 8 cups.
This heavenly cacao chai is rich in antioxidants and digestive spice medicines. Cacao is the star ingredient of this chai and can be enjoyed any time of day as its tea base is the herbal but full bodied rooibos (red bush).
Rooibos is high in antioxidants and is anti-inflammatory and known to relieve stress and nervous tension. Along with the antioxidant, mind-relaxing and pleasure-inducing benefits of cacao this is a beverage for everyone during the cooler season and the busy holiday season.
4 sticks Cinnamon
2 TBSP Cardamom pods
1 tsp whole Black Peppercorns
1 tsp ground Nutmeg
2 TBSP Cacao nibs
3 TBSP Cacao powder
1 tsp dried Ginger
4 Rooibos teabags or 4 tsp loose Rooibos tea.
Honey to taste
Pre-toast all the whole spices together in a skillet (this optional step releases the aromatic molecules).
Gently crack the spices in a mortar and pestle or grinder, chunky style.
In a medium sized pot add 10 cups of water with spices and slowly bring to a boil.
Add the rooibos tea. Simmer together on very low for at least an hour to infuse the spices.
Add the dried ginger and cacao powder (and nutmeg if you are using ground) and stir well. Allow to steep for another 15 minutes.
Turn off heat and allow to steep for at least another few hours. This gives a deeper, richer chai.
Strain into a big glass jar to store in refrigerator or pour into mugs ready to enjoy.
Add honey (I like it sweet and spicy so I add 1 heaped tsp per cup)
Top with optional whipped cream or frothed almond milk and a dusting of cinnamon or cayenne.
Enjoy your Cacao Spice Moon Chai and the soulful magic of this Winter Solstice season. I’d love to hear how you adorned and enjoyed your personal Cacao Chai!
YOUR SPICE ORACLE FOR THE WINTER SOLSTICE SEASON
Pulled by The Spice Mistress
With Love and Fragrant blessings as always,
The Spice Mistress
DO YOU KNOW ANNATTO?
Cheeky earth-red seeds ripen
Bird-beaked in form, colour dangerous.
Why discover you now?
With so much prickly pain outside this primal pod.
Are you ready to share your secrets?
This Summer I became obsessed with Annatto seeds as I recalled a certain soup. Late Summer corn. Recipe by my best friend Myra Kornfeld in her first cookbook, “The Voluptuous Vegan”
It was sooooo VOLUPTUOUS.
Roasted corn with a sexy sofrito infused with the hue of this prehistoric-looking spice.
I made it again and again, the colours, flavours, and scent memories of friends gathered.
After I moved from New York and then Seattle, those feasts with best friends over the border became like rubies, precious and rare. Until one trip to the spice market where I rediscovered this jewel. Oh the happiness. Infusing oils, sauces, soups and ecstatic spice blends. I cannot even tell you how these beauties will make you feel.
When I step into my kitchen knowing they are there, I feel like a traveller, never lonely, free to go off on some adventure or another deep into my world of colours, aromas, and wild imaginings.
While playing with my new spice friends in a whole new way I created this tangy spice masala and I’m using it like crazy on my Late Summer corn on the cob with plenty ghee. Definitely a blend for adding to veggies like cauliflower and potatoes, as well as to various types of white fish. Its citrusy, slightly sweet and a little bit of spicy.
ANNATTO LEMON ZEST RUB
2 TBSP Annatto seeds
Zest of 2 medium lemons
3 TBSP Coriander seeds
1 TBSP Whole Black pepper
1 tsp salt
Toast the coriander and black pepper and grind to a rough consistency. Grind the annatto seeds until roughly powdered. Zest lemon skins. Add salt and meld all together.
Use as an aromatic rub directly on corn, tofu, poultry, fish, root veggies.I hope you enjoy making this rub, so easy and fresh and a really really great way to enjoy the Summers corn bounty!
NOTE: Annatto lends a deep crimson colour to dishes either as an infused oil, rub or marinade traditionally for meat and fish but is definitely a gorgeous rub. The seed’s rich pigment infuses oils and vinegars with its golden-red hue imparting not only colour but a subtle citrus flavour to foods. Kitchens around the world use annatto to add its yellow-red colour to foods. The peppery, citrusy and earthy flavour of annatto, best ground raw or infused whole into oils, enhances and pairs well with most spices especially coriander, lemon/orange zest, black pepper, cumin, ginger, and cocoa.
As an Ayurvedic spice benefit, annatto assists liver and kidney function and strengthens bone tissue.
MYTH, MAGIC, & SACRED MEDICINE
I love that this stunningly vibrant seed was originally used as a ceremonial pigment and that nearly all Mayan scriptures were written in its red-staining ink. The Mayans and Aztecs considered this juice sacred and revered it as a symbol for blood in their rituals. These early civilizations went on to use annatto in foods ranging from spicy stews to powerful ritual chocolate drinks. Due to its rich hue, annatto was also valued as a pigment for war paint and is still used for colour in cosmetics (mostly lipstick), food and fabric dye.
Known as an aphrodisiac for women, annatto is imbued with the fire element and provokes desire. Mmmmm I must say just cooking with this amazing spice makes me feel totally luscious. So satisfying. With all this and its many health benefits, I implore you my darlings to go find some and try it.
Love and Fragrant Blessings,
Glynnis, Your Spice Mistress xox
Hello Beautiful Soul.
I was absolutely over the moon to receive in the mail today this most cherished bottle of Middle East Peace perfume as a gift from The 7 Virtues Perfume Company .
This grand delivery of aromatic peace came about through a synchronistic connection on Instagram noting how the three main ingredients are a beautiful Tridoshic blend (with hydrating sweet grapefruit for Vata, cooling lime for Pitta, and energizing basil for Kapha). The Sweetie Grapefruit essential oil is from Israel and the Lime and Basil from Iran. How profound that the aromatic plant medicines are being called to heal relationships on our planet when stewarded by awake souls through conscious business practices.
When beauty aligns it manifests in the most mystical and tangible ways – for the good of all.
I just LOVE women entrepreneurs and companies who are tuned in and inspired. They give so generously to uplift others with their vision. Thank you Barb and The 7 Virtues, I’m beyond delighted and mesmerized by your perfumes and their stories and so grateful for your gorgeous gift. I LOVE it.
Barbara Stegemann is the founder of The 7 Virtues and has been on my radar since I watched how she took The Dragons Den investors by storm with her incredible heartwarming and authentic story of friendship, and radical social change through business. My nose, always interested in sniffing out aromatic beauty, was smitten.
Barb started a perfume company with the vision of inspiring peace, and rebuilding and empowering communities through the procuring of essential oils from war torn countries such as Haiti, Afghanistan, and Rwanda. The company mission is Make Perfume Not War. That struck a note with me on so many levels. The documentary of the same name is a must-watch.
Barb’s book The 7 Virtues of a Philosopher Queen, a woman’s guide to living & leading in an illogical world, is a must-read for all women in business wanting to inspire, take action, and stand for social justice and change. I love that it is deeply about self-care and self-empowerment. Barb’s book lit me up and inspired me in my own practice and business.
The perfumes are exquisite – Afghanistan Orange Blossom, Noble Rose of Afghanistan, Vetiver of Haiti, Patchouli of Rwanda, and Lisa ray Jasmine of India. These uplifting perfumes are all without phthalates, parabens or sulfates. This is goosebumpy on many levels. Good for people, the plants, and the planet.
You can find Barb’s book, The 7 Virtues perfumes and about the powerful work they are doing here.
I’m relishing my gorgeous perfume which feels like a sensual refreshing Summer breeze. It feels like peace.
THE 7 VIRTUES (OF A PHILOSOPHER QUEEN)…as per Barb’s book
LOOKING FOR INNER PEACE?
The main ingredients in the 7 Virtues Middle East Peace Perfume captured my attention from an Ayurvedic perspective. Bright Juicy citrus fruits of Grapefruit and Lime with pungent Basil (or Tulsi which is holy Basil) have great benefits to the health of our body.
Basil/Tulsi is in a class of adaptogenic herbs considered one of the primary herbal medicines for restoring harmony and balance to the mind. In Ayurvedic as well as Chinese medicine it is revered as an herb that is a rasayana or Shen-tonic which means it nourishes the spirit, and has a powerful restorative effect on the nervous system.
In other words, P E A C E.
GRAPEFRUIT ESSENTIAL OIL
Feel juicy Vata! Uplifting and hydrating, soothing to the nervous system and clarifying to the mind.
LIME ESSENTIAL OIL
Feel refreshed Pitta! An alkaline restorative tonic that reduces acidity. Restores energy when feeling burn-out.
BASIL ESSENTIAL OIL
Feel expansive Kapha! Energizing, clearing. Basil clears congestion in lungs, eliminates stagnancy in the tissues.
This aromatic refreshing triad of essential oils are antioxidant, anti-inflammatory, and antibacterial. The combined effect brings a sense of inner peace and wellbeing as they act as a restorative tonic to all the doshas.
FINALLY THE DIVINE ROSE JAM RECIPE I PROMISED
1 cup fresh rose petals washed and dried so no water remains on petals.
2-3 cups coconut sugar.
1/4 cup honey.
1 TBSP toasted and ground cardamom seeds (not pods).
1 TBSP fresh ginger juice (grate 2inch piece fresh ginger and squeeeeeze the juice out with your hands)
1 tsp shatavari powder (optional)
1/2 tsp white pearl powder (optional)
METHOD: Pour all the honey into a glass bowl. On top of that, layer 1/4 cup at a time the rose petals and coconut sugar. Sprinkle a pinch of the cardamom, (and pearl and shatavari if using them) and drizzle ginger juice on each layer. Repeat until all ingredients are used. With your fingers (yes! get in there it feels amaaaazing) meld all together. Keep on melding layer into layer until rose petals have absorbed the sugar and become sticky. They will turn a deep purply pink colour. When the consistency is sticky and dense and all the rose petals have broken down enough your gulkand is ready. Keep in a well sealed mason jar out of the fridge.
Note: if you are using rose petals that are partially but not completely dried add a tsp ghee to the layers and meld in well as you blend. Eat by the teaspoon or spread on toast, add to oats etc! This is a rejuvenating jam to boost your #ojas your immunity, and to act as a restorative tonic. Such good medicine.
May your days be filled with beauty, your mind with peace, your body with freedom and your spirit with joy.
Love and fragrant blessings,
Your Spice Mistress
I have been bursting to share this GORGEOUS three and a half page spread in VISTA Magazine’s Summer Issue. I almost passed out with pleasure when it came out. My good friends Katharine Herringer (Editor) and Iván Álvarez de Lorenzano (Art Director) have turned this magazine into a feast for the eyes. These recipes were part classic Ayurvedic faves that I make again and again like the Kichadi cakes (with a twist), and perfumed chocolate Goddess brownies, and part experimental taste explosions like the 3 Divine Dips and the incredible Tridoshic breakfast smoothie (actually more like a pudding).
The theme was Women’s Health. My perspective was an Ayurvedic one. PERFUME was my first thought leading me to add just a few drops of Floracopeia’s Rose Geranium essential oil in both the brownies and the chia 3 level breakfast smoothie. (for safety the ingestion of essential oils must be done in a very small dosage of carrier (fat or liquid) to EO and never to be taken internally in it’s undiluted form).
Now I really do get the hashtag #foodporn. Sensual, orgasmic, pleasurable, beauty-full, tasty experiences while preparing, discovering and enjoying the uplifting health benefits of good food made with passion and awareness.
KICHADI CAKES WITH 3 DIVINE DIPS
These jewel-tone dips were inspired by the six taste principle and the desire for tangy, spicy, creamy condiments. These totally jazz up the crunchy on the outside, soft and creamy on the inside kichadi cakes. (fried in ghee, oh my they are TASTY). Read the digital version at VISTA ISSUE 112 (Pg 54/55) #foodporn
AZTEC BLESSING GOMASALA
SPICES that played a starring role in the recipes and photo shoot appeared in my special AZTEC BLESSING GOMASALA ( Gomasala being the name I created for a spice blend inspired by the Macrobiotic Japanese Gomasio with a base of sesame seeds and salt, and the East Indian Masala). Crushed Volcanic rock-ground corn chips, cumin, cardamom, cayenne, paprika, black pepper, turmeric, coriander sesame seeds and Himalayan pink salt. For the full recipe read the article in VISTA ISSUE 112 (Pg 56/57) #foodporn
TRIDOSHIC BREAKFAST SMOOTHIE
This was my favourite experiment in the kitchen. I had never made a breakfast smoothie that is more like a breakfast PUDDING before. Straw or spoon? Definitely a spoon. The three layers are distinct, starting with a creamy coconut milk chia piece of heaven at the bottom, a sweet and tangy very berry rose-geranium EO and shatavari infused middle, and a tart refreshing spinach-sesame-lemon top. Dig in deep with a spoon and capture all 3 layers together for the full Ayurvedic 6 taste experience. I hope you love it as much as I do.
Read the digital version at VISTA ISSUE 112 (Pg 58)
PERFUMED CHOCOLATE GODDESS BROWNIES
Those four words individually rock my world and put together in one sentence are a ticket to Nirvana : )
I’ve been making versions of this easy treat for years. Now taken to a whole new level perfumed with Rose Geranium essential oil, extra shavings of dark chocolate, creamy coconut milk and nutty almond flour. They are light, aromatic and crumbly and go oh so well with coconut ice-cream or whipped coconut milk.
Read the digital version at VISTA ISSUE 112 (Pg 59)
Well my tasty friends that is all for now. Let me know how YOUR Summer #foodporn kitchen Goddess experiences go with these recipes, or imaginings of your own.
With Love and Fragrant Blessings,
Your Spice Mistress