Mindset March with Amavi.
This March, the practices and guides create for you are design to stream line your mind, and unravel mental tension.
Meditations
Transmuting Worry Yoga Flow
Movement
Neck, Shoulder and Mental Release class
Bio cognitive energy session
EFT Tapping.
Vibration Station
Recipes of the month
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Ingredients:
For the Beef Burger Patties:
1 lb grass-fed ground beef
4 oz organ meat (liver, heart, or a mix), finely chopped or ground
1 large egg (preferably pastured)
1 tbsp ghee or beef tallow (for cooking)
1 tsp garlic powder
1 tsp onion powder
Salt and freshly ground black pepper, to taste
For the Sides:
1/2 cup cubed organic cheddar cheese (sharp or mild based on preference)
Side of cucumber slices
1 large organic carrot, shredded (or cut into small cubes if roasting)
1 tbsp ghee or olive oil (for roasting carrots)
Salt and pepper to taste
Chili Sauce: You can make a simple, clean chili sauce by combining preferred amount of chili with olive oil and even a tiny dash of honey
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Prepare the Burger Patties:
In a mixing bowl, combine the ground beef, finely chopped organ meat, egg, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined. The organ meat will add a rich flavor and increase the nutrient density of the patties.
Form the mixture into patties, about 4-6 patties depending on the size you want.
Cook the Patties:
Heat a skillet over medium-high heat and add 1 tbsp of ghee or beef tallow.
Once the fat is hot, add the patties and cook for about 3–4 minutes on each side (or longer if you prefer them well-done). The internal temperature should reach about 160°F (71°C) for medium-well.
Remove the patties from the skillet and set them aside to rest.
Roast the Carrots:
Preheat the oven to 400°F (200°C).
Toss the shredded or cubed carrots in a little ghee or olive oil, then season with salt and pepper.
Spread the carrots on a baking sheet and roast for about 15-20 minutes, or until tender and slightly caramelized. Stir once halfway through to ensure even roasting.
Assemble the Plate:
Place the cooked burger patties on your plate. Top each patty with a generous portion of cubed organic cheddar cheese.
Add the roasted carrots on the side (or you can serve them directly on top of the burger for extra flavor and color).
Drizzle a bit of your homemade chili sauce on the side or directly over the burger for a spicy, tangy kick.
Optional Garnishes:
If you like, sprinkle some fresh parsley or cilantro for extra flavor and a pop of freshness.
Bunless organ burgers
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Ingredients
Filling:
1 cup cottage cheese
3/4 cup organic vanilla bean yogurt (choose one without additives)
Crust:
1/2 cup dates
1/2 cup hazelnuts
Whipped Topping:
1 cup organic cream, beaten until stiff peaks form
1 tbsp vanilla paste
Toppings:
Organic blueberries
Organic strawberries, sliced
Ground cinnamon (optional)
Honey (optional)
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Method
Prepare the Filling:
In a blender or food processor, combine the cottage cheese and vanilla bean yogurt. Blend until smooth and creamy. Once blended, transfer the mixture into a bowl and place it in the fridge to set while you prepare the crust and whipped topping.
Make the Crust:
In a food processor, blend the dates and hazelnuts together until they form a sticky dough. If the mixture is too dry, you can add a few drops of water or pulse until it comes together in a sticky ball. Set the crust mixture aside.
Whip the Cream:
In a separate bowl, beat the organic cream with the vanilla paste until it forms stiff peaks. Be careful not to over-beat the cream; you want it to be fluffy and smooth, not too firm.
Assemble the Layers:
Take your serving jars or bowls and add a layer of the crust mixture at the bottom. Gently press down to form an even base.
Next, add a layer of the cottage cheese filling over the crust.
Follow the filling with a layer of the freshly whipped cream, spreading it evenly over the filling.
Top with Fresh Fruits and Cinnamon:
Decorate the top of the dessert with fresh organic blueberries and sliced strawberries.
Sprinkle a dash of ground cinnamon over the top for a hint of spice, if desired.
Drizzle a little honey over the top for added sweetness and a glossy finish.
Chill and Serve:
Once assembled, place the jars or bowls in the fridge for at least 1-2 hours to set and allow the flavors to meld together. Serve chilled for a refreshing, creamy dessert!
Enjoy your beautifully layered dessert! The combination of creamy cottage cheese filling, crunchy hazelnut crust, and the sweet, fruity toppings will make for a delicious treat.
Healthy Treat
Sri Lanken Chicken Curry
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Ingredients:
4–6 pastured chicken thighs (boneless, skinless or bone-in as preferred)
2 tbsp ghee (or more for sautéing)
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece of ginger, grated or minced
2 tbsp ground turmeric
1 tsp unrefined sea salt (adjust to taste)
1 tsp ground cardamom
1 tsp cumin seeds
1 tsp coriander seeds
2-3 cloves
1 cinnamon stick or 1 tsp ground cinnamon
1 pinch saffron (soaked in 1 tbsp warm water for 5 minutes)
2 tbsp curry leaves (fresh or dried)
1–2 tbsp coriander powder
1–2 tbsp olive oil (for drizzling)
2–3 tomatoes, chopped
2 cups foundation chicken broth (prepared from water, chicken bones, lemon, onion, celery, carrot, garlic, ginger, unrefined sea salt, turmeric, coriander, shallot, black pepper, arame)
Fresh coriander (cilantro) leaves, chopped for garnish
Freshly ground black pepper (to taste)
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Instructions:
Prepare the foundation chicken broth:
In a large pot, combine water, chicken bones, lemon, onion, celery, carrot, garlic, ginger, unrefined sea salt, turmeric, coriander, shallot, black pepper, and arame. Bring to a boil, then lower the heat and simmer for 1.5-2 hours. Strain the broth and set it aside.
Brown the chicken:
In a large pot or Dutch oven, heat the ghee over medium heat. Add the chicken thighs and brown them on both sides. Once done, remove the chicken from the pot and set aside.
Sauté the aromatics:
In the same pot, add a bit more ghee if necessary. Add the chopped onion and sauté until golden and fragrant, about 5–7 minutes. Add the garlic and ginger, cooking for another 2 minutes until aromatic.
Toast the spices:
Add the cumin seeds, coriander seeds, cinnamon stick, cloves, and cardamom to the pot. Toast the spices for 1–2 minutes, stirring frequently to release their flavors.
Add turmeric and tomatoes:
Stir in the turmeric, ground coriander, and saffron (with its soaking water). Add the chopped tomatoes and cook for 5 minutes, until the tomatoes soften and release their juices.
Simmer the curry:
Return the browned chicken thighs to the pot and pour in the foundation chicken broth. Add the curry leaves and season with salt and pepper. Bring the mixture to a boil, then lower the heat and simmer for about 25–30 minutes or until the chicken is fully cooked and tender.
Finish and garnish:
Taste the curry and adjust the seasoning, adding more salt or pepper as needed. Drizzle with a little olive oil for richness. Garnish generously with fresh coriander (cilantro) leaves.
Serve:
Serve the curry hot with steamed rice or your favorite flatbread. Top with additional fresh coriander and a drizzle of olive oil for a finishing touch.
Dont forget the magic of the Amavi sleep portal, and falling a sleep to a meditation and the ripple affect this has.