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Unveil Your Inner Radiance: 12 Ayurvedic Practices to Blossom in the New Year

As the first rays of the new year pierce through the winter chill, a potent energy stirs within us. It’s a yearning for change, a whisper that beckons us to shed the past year’s heaviness and embrace a vibrant new beginning. In Ayurveda any time of transition is seen as an auspicious opportunity for self-reflection, renewal, and alignment with our authentic nature Ayurveda teaches that true transformation begins from within. By incorporating these 12 transformative practices into your life, you can embark on a journey to nourish your body, mind, and spirit, setting the stage for a year brimming with health, happiness, and inner radiance. The Importance of Starting Fresh Just as spring awakens the earth after a long winter, Ayurveda emphasizes the importance of cleansing and balancing the body to prepare for new beginnings. Panchakarma, the ultimate detoxification process in Ayurveda, offers a deeper level of internal purification....
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Blueberry Cake for Holidays


Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).
In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!
Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.
                                                  
We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!

Ingredients

  • 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1/8 teaspoon cinnamon
  • 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
  • 3/4 cup (160 g) sugar
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon lemon zest (optional)
  • 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
2 Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.
3 Make batter: Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.
Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using.
Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.
4 Pour the batter into the prepared springform pan.
5 Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
6 Bake: Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes.
Carefully slide a thin knife around the edges of the cake to release it from the pan.
7 Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.
By : Elise Bauer https://www.simplyrecipes.com/recipes/blueberry_cake/

To get baking tools from Ali express check https://ali.ski/6086q

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