The ever sunny, always giving, Randy-Skippy-Arjuna (RSA) Spicocchi brought these over for dessert recently. We had what we call our “India Dinner,” an evening we host one month before departing for India where we teach at the International Yoga Festival in Rishikesh. We prepare a multi-course Indian meal together with our fellow travellers (photos here), so they can meet each other and learn about the adventure ahead. These divine little treats, laced as they are with India’s own peppery and exotic Cardamom, were the perfect sweet complement.
You may have noticed I don’t write often of sweets or treats. There are two reasons for that. The first is personal: I am Kapha enough that dessert, bread, pasta and the like, had to be struck from the plate long ago. The second reason is well explained here.
On the other hand, every now and then we are asked to provide a dessert, or want to show our love with a treat. Some people find the stresses of the day melt away a little more easily with a morsel of something warm, soft and sweet, and, with chronic stress being arguably more dangerous to your well-being, melt away I say. Plus, some of you have asked for more baking… and, they are gorgeous, aren’t they?
I had an Acupunturist once tell me that when it comes to diet, it is important to break the rules now and then. His theory was that the digestive system needs to be challenged occasionally, and he pointed to Fergus the Forager as proof. Given that I had a bad “frites” habit at the time, I was happy to adopt that professional justification.
I could justify it Ayurvedically, too. After all, digestion is a fire. The dosha, or bio-energy, of fire is Pitta. Pitta is muscular, competitive, success-oriented. It loves a good challenge. Pitta naturally distinguishes between good and bad, right and wrong, healthy or not. Discernment is a positive quality of Pitta. Whether it is your vision, your mind, or your digestion, if you have positive Pitta, it discerns.
I wonder then, dear reader, professor of all things healthy, connoisseur of true food and enduring nourishment, if we could say that the small intestine ~ that most Pitta of organs, responsible for the second stage of digestion, the stage where the essential is separated from the non-essential ~ actually needs a break from perfection once in a while to test its clarity, strength and power, and keep it in good working order?
What if, too, that is the principle behind all metabolism, including your mental and emotional metabolism, the heart and soul’s capacity to digest information, experience, life itself? Could cultivating your inner fires of passion, devotion, discipline, clarity, discernment really help you release the non-essential, preserve the essence, heal and grow in wisdom and compassion? I offer my husband as a thought-experiment.
How’s that for justification?
In truth, this cookie is pretty healthy. We use a GF flour, coconut palm sugar which has a low glycemic index, good-for-you ghee instead of butter, Himalayan salt with 88 trace minerals, and, of course, Cardamom which is a Pitta support, helping metabolize sugar, and reducing those levels in the blood where it can be so dangerous.
So when cookie cravings arise, try these. My husband saw them and pronounced them the prettiest cookies ever. After tasting one, two, and then three, he also declared them to be the very best cookies ever. From my very own world expert on cookies, that felt good to hear.
One more plus ~ I made them in less than ten minutes (plus cooking time)!
Recipe adapted from Randy Spicocchi
Organic GF Flour, 2 1/4 cups
Baking Soda, 1 teaspoon
Pink (Himalayan) Salt, 1/2 teaspoon
Ghee, 1/2 cup room temperature
Organic Coconut Palm Sugar, 1 1/2 cups
Ground Cardamom, 3 teaspoons
Organic, Free-range Eggs, 2
Vanilla Extract, 2 teaspoons
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together ghee and sugar until light and fluffy. Beat in cardamom, eggs and vanilla extract until well combined. With the mixer on low speed, gradually incorporate the flour mixture until the dough comes together and no streaks of dry ingredients remain. Shape dough into 1-inch balls and place on prepared baking sheet. Randy likes to sprinkle a combination of cardamom and the palm sugar over the top “for added sweetness.” I like it for the dusting of contrasting color.
Bake for about 10 minutes, until cookies are set and very light golden around the edges. Allow to cool for 3-4 minutes on baking sheets, then remove to a wire rack to cool completely.
Makes about 2 dozen.
Cardamom is mother nature’s answer to our occasional need for a sweet splurge. Isn’t she amazing to always anticipate our needs? Next time you need a little extra comfort, I hope you will enjoy these Cardamom Cookies and savor Mother’s Love.
What warms your heart when life’s seasons turn cold?
Thank you & Namaste!