Australian Yoga Journal — January 2018

Coconut Mango Rose Cups

with Cardamom and Maple

Glazed Pistachios

One of my favourite Ayurvedic quotes from the Vedas is,
‘Quality of mind depends on quality of food.’ With this
in mind, after you fi nish eating one of these Coconut
Mango Rose Cups, your mind will be literally swimming
in love, peace and happiness. This is a delicious, simple,
easy-to-prepare refreshing summer recipe made from a
base of plain coconut yoghurt. There are a few stages to
preparing this recipe, however once you’ve mixed up the
three different layers of fi lling, it is so fast and easy to
make, and tastes and looks amazing.

INGREDIENTS (TO MAKE 6 CUPS)
1/2 cup of desiccated coconut
1 cup of dried white mulberries
1/2 tsp cinnamon powder

1/2 tsp vanilla powder
3 tsp maple syrup
800 g plain coconut yoghurt
2 ripe mangos

1 tsp cardamon powder
1 tsp rose water
1 tsp beetroot powder

2 tbsp edible pink rose

petals

2 tbsp calendula flowers

2 tbsp chopped raw

pistachios

love!

Unify Consciousness and Purpose.

DŽǀŝŶŐŵĞĚŝƚĂƟŽŶŐƵŝĚĞƐLJŽƵ

deeper into your own awareness and

facilitates understanding yourself.

DĂůĂďĞĂĚƐĂŝĚŵĞĚŝƚĂƟŽŶĂŶĚƐƵƉƉŽƌƚ

ŝŶŶĞƌĂŶĚŽƵƚĞƌĐŽŶŶĞĐƟŽŶƚŚƌŽƵŐŚ

ƚŚĞŝƌŚŝŐŚǀŝďƌĂƟŽŶĂůĞŶĞƌŐLJ͘

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