Ep 38 | John Broome - easy peasy Ayurvedic recipes, Ayurvedic superfoods, a taste of bliss
Join me as I interview John Broome, author of the newly released Ayurvedic cookbook titled Better Health through Taste: Easy Transformation with Ayurveda. John is a recipe and food product developer and now also, a cookbook author. He plans to release Ayurvedic superfood powders in a number of products in the U.S. market including superfood cookies and bars. His cookbook is designed to make Ayurveda easy and accessible. He provides you with shortcuts - so that cooking and cultivating radiant health does not become tedious or difficult. John also touches upon his current location - Mexico - where he is residing for the next month and is developing a series of authentic Mexican recipes that embody Ayurvedic principles. John talks about the importance of including all 6 tastes in a meal - in order to create a balanced meal - and its importance according to Ayurveda: a balanced meal creates a feeling of bliss, reduces food cravings, enhances assimilation of nutrients, and provides limitless energy. Wow, sign me up!
John will be my guest in a few weeks from his location in Mexico. He will share his Mexican recipe testing experience - be sure to join us - an episode not to be missed!
Find John: easytransformationAyurveda.com
His new book: Better Health through Taste: Easy Transformation with Ayurveda
Make Russian Tea Biscuits | Cleveland's Famous Raspberry Walnut Shortcakes
Another recipe from my archives of the most delicious things in the world....this fantastic pastry is like a shortbread, biscuit, a scone, a rugelach, a cookie. Oh but so much better better than Scones, buttery dough that's never dry. Makes little Rugelach like a teaser, these are 4 times their size. Like a Linzer cookie but more raspberry.
In all my travels this is one of a few pastries I've only found in Cleveland Ohio USA bakeries. In that city of Balkanized immigrant communities of the early 1900s, raspberries grow wild and are as popular as in parts of Russia, whose immigrants from that era originated this treat. Although they share the name, they are not anything like the small round powdered sugar coated Russian Tea Cakes or Mexican Wedding Cakes balls popular in many cultures. Russian Tea Biscuits are perfect with coffee or tea and sweet enough for dessert. Just as good dairy-free as with butter (well almost). They are much easier to make than the multi-step-multi-day filo type doughs found in Danish pastries and Strudel, but hit the same pleasure spots! Master this relatively simple process and your friends, relatives and children will talk about them for their entire lives. Here's the recipe:
Recipe Ingredients (Makes 6, multiple as necessary):
225g Flour (watch the video for flour types)
16g Baking Powder
2g Salt
105g Sugar
32g Shortening
Butter Flavor (if not using butter flavored shortening
(You can substitute clarified Margarine butter)
60g Egg (1 Xtra Large)
12g Strained Orange Juice (2 teaspoon)
1g Vanilla Extract (1 teaspoon)
1g Orane Peel Zest (1 teaspoon)
186g Raspberry Preserves
56g cake or bread crumbs
2g Ground Cinnamon
40g Toasted Walnuts
56g White Raisins
Bake 20-25 Minutes @ 350F / 175C
Biscuit
Russian Tea Biscuit
Scones
Raspberry Scones
SHortbread
Shortbread Cookies
Raspberry Shortbread
Davis Bakery
Cleveland Russian Tea Biscuits
Baking
Coffee Cake
Tea Biscuits
Tea cakes
Raspberry Pastry
Coffee pastry
Mexican Wedding Cakes
Russian Tea Cakes
Rugelah
Babka
Vienna Pastry
Austrian Pastry
Danish Pastry
Dessert Recipes
Delicatessin Food
Eurpoean Pastry
Sweet Biscuit
Sweet Roll
Cinnabon Recipe
The taste tells the tale
Bake-Along: World War I Trench Cake (not everything goes to plan!)
Hi everyone! Welcome to the Bake-Along! I hope you all have an amazing time. The beauty of live videos and doing everything in one take is that anything can happen and some things don't always go to plan...
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Thank you all so much! See you soon xxx
Plant-Based Snack Attack! Easy Ideas and Recipes | Chef AJ LIVE! with Cathy Fisher
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Cathy Fisher is the creator of a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, sugar and gluten. She is also a cooking instructor at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, California. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.
Cathy's blog:
What would your organs order to eat if they could speak?
APPLE CAKE with Apricot Glaze
APPLE CAKE with Apricot Glaze
Original recipe from Joy Of Baking - -
Pumpkin Pie from Food Wishes Channel -
Hello Everyone!
I'm Debbie, Welcome to my channel: WhatsMamaCookin4Us. Thank You for visiting my channel and watching my videos, I enjoy making them for you.
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The barking and eating you hear in the videos is my little Chihuahua Justice. Meet Justice here.