Organic Cashew Delight Cookies
- One 4 oz. jar of Maharishi Ayurveda Organic Cashew Delight
- 3/4 cup ghee
- 1/2 cup raw sugar
- 1 cup light brown sugar
- egg replacer for 2 eggs
- 3 Tbl. plain yogurt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1 3/4 cups dry quick cooking rolled oats
- 2 cups all purpose flour
In a large mixing bowl, combine all ingredients in succession and reserve the flour until the last. Add the flour slowly, bit by bit and stir into the previous ingredients until well blended. Chill the dough for 1 hour in the refrigerator.
Preheat the oven to 350 degrees and roll the dough into 1 inch round balls. Place each dough ball on an ungreased cookie sheet and bake a batch for 10-12 minutes. Remove each batch from oven and allow to cool on cookie sheet until each cookie has hardened.
Store in an airtight container. Enjoy!
Ginger Pear Crisp
Comfort food at its best!
- 3 pears, peeled, seeded and chopped juice of 1 lemon
- 4 Tablespoons ginger jam
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 2/3 cup packed organic brown sugar
- 1/2 tsp. baking soda
- 1/2 cup ghee
In a medium saucepan, combine the first 3 ingredients and bring to a low simmer for 10-12 minutes. In a mixing bowl, combine the remaining ingredients and fold in room temperature ghee in order to create a crumblike texture when stirred together well. Separate the mixture into two equal portions. Press half of the mixture into a 5 x 9 inch baking pan which is approximately 4 inches deep. Make a smooth crustlike layer covering the entire bottom. Remove the pear mixture from the stove and pour over the first layer in the bottom of the pan. Sprinkle the remaining crumb mixture over the top of the fruit layer and bake uncovered in a preheated oven at 350 degrees for 40 mins. Cool on a rack until the mixture has settled solidly into the pan. Enjoy!
This makes one nine-inch cheesecake.
The yogurt produces a light, fluffy cake with a special flavor and texture.
- 3 cups yogurt
- 3 tablespoons arrowroot or cornstarch
- 1/2 cup sugar
- 1 1/2 teaspoons fine grated lemon zest
- 9-inch unbaked Crumb Crust*
- 1 1/4 cups finely crushed graham cracker or cookie crumbs
- 3 1/2 tablespoons melted ghee or butter
- 2 Tablespoons raw or packed brown sugar.
- Preheat the oven to 350 degrees F.
- Combine all the ingredients for the filling in a blender until smooth.
- Pour into the crust. Bake until the top is lightly browned in a few places, 50 – 60 minutes.
- Chill until firm. The filling will sink slightly.
*Preparing the Crumb Crust:
- Mix all the ingredients together.
- Immediately press evenly into a buttered 9-inch pie pan. If you wait, the ghee or butter will harden and the mixture will be difficult to work with.
Recipe is reprinted with permission from Heaven’s Banquet, by Miriam Kasin Hospodar, April, 1999.
Satisfying Rice Pudding (Kheer)
- 1 Cup Water
- 1/2 Cup organic Basmati Rice
- 4 Cups organic Whole Milk
- 1 tsp. Chopped organic dates
- 2 tsp. organic Cashews or pistachios
- 3 small pieces green cardamom, crushed
- 1 tsp. Sugar (or to taste)
Soak rice in water for 2 hours. Boil milk. Add rice and all other ingredients. Boil slowly for 30 minutes or more until the mixture reaches a slightly thick consistency, but you can stir it easily. It will thicken a little more when you let it cool.
Spiced Apricot Compote
- 15 oz. fresh apricot halves
- 1 Tbl. Maharishi Ayurveda Kapha Churna (spice mixture)
- 6 whole allspice
- 3 Tbl. Organic ghee
- 1/8 tsp. ground cinnamon
- 1/4 cup of water
- juice of 1 lemon
- fresh mint leaves
Combine all ingredients but the apricots in a saucepan. Bring to a boil. Reduce heat and mildly simmer for 10 minutes. Stir in fruit. Cover and let stand for 30 minutes. Serve warm. Garnish with fresh mint leaves. Your may substitute fresh sliced peaches if you prefer. Enjoy!
Raja’s Cup Almond Cheesecake
Makes one 9-in. cheesecake
- 1 1/2 tsp. Raja’s Cup
- 1/2 c. boiling water
- 1 1/4 c. finely crushed graham cracker crumbs
- 1/4 c. slivered almonds
- 2 c. ( 1 pound ) cream cheese, softened
- 1/4 c. sour cream
- 1 1/2 Tbs. arrowroot or cornstarch
- 3/4 c. sugar
- 1/4 c. melted ghee
- 3 Tbs. sugar
- 1 1/4 c. sour cream
- 1/4 c. blanched almonds, toasted
1. Preheat oven to 350°. Butter a 9-in pie pan or springform cake pan.
2. Place the herbal coffee substitute powder in a blender. Pour the boiling water over it and set it aside.
3. Mix the graham cracker crumbs, sugar, and slivered almonds together. Add the melted ghee or butter and mix together well. Immediately sprinkle into the pan and press evenly over the bottom ( and sides if using a pie pan ). Set aside.
4. Add the cream cheese, sour cream, arrowroot or cornstarch, and sugar to the blender containing the coffee mixture. Blend until completely smooth.
5. Pour the filling evenly over the crust. Place in the oven until the top is very lightly browned in few places, about 45 minutes
6. Spread the sour cream evenly over the top. Decorate with almonds.
Recipe is reprinted with permission from Heavens Banquet, by Miriam Kasin Hospodar. April 2000