Yesterday, I sat down and tried to write a very complicated blog entry. For whatever reason, my creative juices were not flowing and so after a few hours of trying, I saved it as a draft, grabbed a glass of wine and made a nice dinner. Sometimes, it’s good to know when to quit and try again tomorrow.
Today, I’m simplifying. I find that in life, when things get hard it often means that I am trying to make them too difficult. Last week I told multiple clients, “You need to give yourself more space for this process. Give yourself a little more room, a bit of a break!” Well, they say that you always teach what you need to learn, and so today I’m listening. I’m simplifying. I’m improvising. One of my yoga teachers gave us three words to solve any problem in life. He said, “Adapt. Improvise. Overcome.” So that’s what I’m doing.
It’s time to get back to basics. Good food. Exercise. Meditating. Dreaming. Basics.
I got my exercise covered — #thedaily this morning and a swim this afternoon — but I thought I’d share my right now favorite recipe, and the atmosphere in which to eat it. A calm, quiet atmosphere for eating helps to create food sadhana. Sadhana is the act of making anything sacred, and so food sadhana is sacred eating. Especially when I’m stressed, recalibrating, or feeling overwhelmed, food sadhana helps me bring my attention back to the present moment (and, truthfully, helps me not fill up with food but guide me to what I’m really hungry for). And, because yummy things make any practice, well, yummier, it’s nice to have a delicious breakfast to start off the morning sadhana practice.
I created these flourless pancakes months ago, when I cut out all gluten and sugar. They are moist, sweet, and satisfying, and reduce both pitta and vata doshas. (Those of you with high kapha dosha in your constitution might want to stay away from these, especially in the spring time, but can incorporate them more enjoyably during the fall). I hope you’ll love them as much as I do!
Sweet Potato Pancakes
1/2 cup mashed sweet potato or yam
1-2 tsp ground cinnamon
1 tsp vanilla extract
5-8 drops liquid Stevia (optional)
1 Tbsp coconut flour
~1/2 tsp baking powder
2 tsp ghee or coconut oil, for frying
1. Mash the sweet potato or yam, then add eggs, cinnamon, vanilla and stevia (if using). Mix well with a fork until combined.
2. Add coconut flour and baking powder. Meanwhile, heat ghee or coconut oil in a pan over medium heat.
3. When the pan is hot, spoon into little pancakes, make one large pancake, or make fun animal shapes to impress your friends 🙂
4. Cook on one side for about 5 minutes, until browned and pancake holds together enough to flip. Flip over, cook for about 2-3 minutes more.
Plate and serve! I love these with smear of ghee and a sprinkle of shredded coconut. Try them with almond butter for a day you need an extra something to keep you going. These are so sweet naturally that I didn’t need any maple syrup! Eat slowly, savoring their flavor, and when you’re 75% full, stop. They save perfectly overnight in the refrigerator, just wrap in aluminum foil and reheat in the pan or toaster the next day!