Pitta Balancing Ayurvedic Coconut Bark with Rosewater, Pistachios and Raspberries
Pitta Pacifying
Ayurvedic Coconut Bark
w/ Rosewater, Pistachios & Raspberries
This coconut bark recipe is from Lee Holmes Supercharged Food cookbook, ‘Eat Right For Your Shape’. The book contains deliciously healthy Ayurvedic recipes for a brand new you.
In her book, Lee categorised this recipe as a treat best enjoyed in summer, and notes it to be particularly complimentary toPittas, or for anyone experiencing high Pitta symptoms (i.e. excess heat in the IG track, rashes & skin blemishes, irritation, inflammation).
INGREDIENTS (serves 4)
55 g (2 oz) coconut butter
400 ml (14 fl oz) tin additive-free coconut cream
2 tablespoons rosewater, optional (home made recipe below)
pinch of Celtic sea salt
1 teaspoon alcohol-free vanilla extract
handful of raspberries
handful of pistachio kernels, roughly chopped
INSTRUCTIONS
Line a baking tray or baking sheet with baking paper.
Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
Pour onto the prepared tray and scatter over the raspberries and pistachios.
Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.
ROSEWATER (Pitta Pacifying) INGREDIENTS
750 ml (26 fl oz/3 cups) filtered water
3 large unsprayed roses, petals only, white bases removed
½ teaspoon lime juice
INSTRUCTIONS
Prepare the rosewater the day before you want to serve the tea.
In a heavy-based saucepan, bring the water to the boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.
The next day, strain the rosewater into a large jug. Discard the petals.
