A recipe from The Chopra Center Cookbook . . .
Enjoy the season’s bounty of ripe, delicious blueberries with this easy ayurvedic recipe made with organic ingredients. An ideal dessert for graduation celebrations and Father’s Day.
In terms of the six tastes recognized by Ayurveda, the prominent tastes in this blueberry cake recipe are sweet and astringent. Learn more about the six tastes here. Both of these tastes help pacify the Pitta dosha, which when out of balance can manifest as irritability, heartburn, skin rashes, inflammation and other conditions.
As we enter the hot months of summer in the Northern Hemisphere, it is particularly important to keep Pitta in balance by favoring cool drinks and food and the sweet, astringent, and bitter tastes, while reducing foods that are pungent, salty, and sour. To learn more about Ayurveda and mind-body healing, subscribe to the Chopra Center’s free online newsletter, Agni. Click here to learn more and read past issues of Agni.
2 pounds fresh blueberries
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups organic unbleached flour
2 teaspoons baking powder
½ cup turbinado sugar
¼ cup nonfat milk
¼ cup ghee Find our ghee recipe here
¼ cup ghee
1 cup turbinado sugar
2 teaspoons vanilla extract
Note: If possible, use organic eggs, milk, vanilla, and spices.
1.) Preheat oven to 325 (F) and spray or oil a 9 X 12-inch cake pan.
2.) In a large bowl, toss the blueberries with the cinnamon and nutmeg; place in the cake pan. Put all the remaining cake ingredients in a bowl and beat well. Carefully pour the batter over the blueberries. Bake for about 45 minutes, or until golden brown.
3.) Cream together the topping ingredients. Remove the cake from the oven, spoon the topping over it, and return the cake to the over for about 20 minutes, until the topping is browned and bubbly.
Makes 12 to 18 pieces.