Jennifer Kurdyla's Ojas Bites
Have you ever been in the presence of someone who radiated health and happiness? Whose eyes, skin, hair, and smile made you not only want to be around them, but also want to know what their secret to such beauty was? There IS a secret to this state of being—but it’s not a spa treatment, beauty product, or even a vitamin or superfood. It’s called ojas, which is a Sanskrit term used in Ayurveda to describe this vital quality of body, mind, and spirit.
Ojas Milk is a classic Ayurvedic recipe that helps to build and restore ojas with ingredients that are especially sattvic, or harmonious and life-giving, and rasayana, or rejuvenating, to the entire mind-body network. Made of warmed milk, almonds, dates, and a special combination of herbs and spices, Ojas Milk feels like a hug inside your body. But, you can cultivate ojas in other ways too—like these Ojas Bites. These pop-able, portable, and vibrant snacks deliver all the same nutrition and energy as the drink, but in a more convenient (and cooling!) package. Enjoy a bite or two between lunch and dinner, or after dinner as a way to support restful sleep. You can find a recipe for traditional Ojas Milk, and many more plant-based herbal and Ayurvedic recipes, in Root & Nourish: An Herbal Cookbook for Women’s Wellness.
Prep time: Overnight + 5 minutes
Freeze time: 1 hour
½ cup chopped and pitted Medjool dates, soaked in boiling water overnight (liquid reserved)
¼ cup almond meal
¼ cup rolled oats
¼ cup unsweetened coconut flakes
2 tablespoons Seed + Mill Organic Tahini
1 ½ teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ashwagandha
1. Combine all the ingredients except the liquid from the soaked dates in the bowl of a food processor or high-speed blender. Blitz until well combined, adding the soaking liquid as needed to form a sticky but dense consistency.
2. Use a 1-tablespoon cookie scoop or 2 spoons and your hands to shape the dough into balls. (If using your hands, you might wear gloves to avoid staining your hands with the turmeric!)
3. Place the bites on a parchment-lined baking sheet, and chill in the freezer for 1 hour or until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes: 15 bites.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!