Only last week I was wandering the streets of L.A., with temperatures rising as high as 40 degree, a glistening sun blazing down on the city, and roads to Santa Monica clogged with people heading for some beach time and incredible sunsets.
This week I find myself back in Munich with temperatures as low as below cero, having left my love behind once more. Hence, my arrival requires quite some adjustment, physiologically, psychologically and of course, emotionally.
However, the more stability I find within myself and life, the more I come to love the seasons. After the excitement and abundance of summer, autumn winds us down, making space to turn inward and preparing us for the halt that is winter.
It is in this setting that I have chosen to complete another Yoga Teacher Training with Patrick Broome.
Forever thankful for yet another experience of growth, learning, letting go and friendship, honoring the warmth inside of me, the cold autumn weather outside and the lineage that brought me here after all I decided to make some yummy, all time favorite Sivananda cookies for my new yogi friends 💞
Delicious Sivananda Cookies
- 250 gramm oat meal
- 110 gramm flour (whole grain)
- 1,5 teaspoons cinnamon
- 1,5 teaspoons nutmeg
- 1,5 teaspoons ground ginger
- 0,5 teaspoon baking powder
- A pinch of salt
- 200 ml sunflower oil
- 200 ml water or milk (almond, soy, oat…)
- Add sugar to liking (syrup, honey…)
- Add raisins, nuts, chocolate chips to liking
Preheat oven to 200°. Mix all dry ingredients in a big bowl. Add sunflower oil and mix well. Add water or milk until consistency is creamy and thick. Place spoonfuls of this mixture onto a greased baking tray or baking paper. Form cookies of 5-10 cm diameter and bake for 12-15 minutes. Makes 15 – 30 cookies.