Have you ever been to Bhaktifest? It’s a beautiful thing. In addition to Kirtan day and night, fabulous Yoga classes overlooking the desert, divine Yogis everywhere, and a reunion of so many friends, what I love so much about these Festivals is that, more than anywhere outside of Rishikesh, you are surrounded by people who do things that really stir your soul and make your heart sing.
Things like: Combine Classical Indian Dance with Yoga…
Preserve indigenous botanical medicines, while nourishing their ancient place, cultures, traditions…
Honor highland Peruvian people with sustainable cultivation and importation of unique, adaptogenic super foods…
Or, make ghee for a living.
Our master teacher Dr. David Frawley says, “The mind is like a wick. Knowledge (Jnana) is like the flame, but Devotion (Bhakti) is the oil (ghee). Without the oil to sustain the flame, it will merely burn up the wick. So too, a mind that does not have that flow of grace or devotion, can be burned up or dried out by the flame of knowledge. We must remember to keep our Soma flowing.”
Since Bhakti is like ghee, how appropriate that this golden nectar has a central presence at a Festival devoted to Bhakti. Having now sampled it, I can say that Ancient Organics Ghee is the very taste of Soma, the flow of Soma made manifest.
You can make ghee at home, of course, but every now and then it is wonderful to have someone make it for you, especially when it is mindfully small batch brewed, nutty in taste and so authentic.
While at Bhaktifest, I picked up a jar of Ancient Organics’ Niter Kibbeh, a ghee cooked with North African spices. It’s fabulous with everything, and would make a unique hostess gift.
Matteo Girard Maxon, co-founder of Ancient Organics, is offering a full 16 ounce jar of this Soma to one of our readers. All you have to do is comment below. I’ll randomly pick a name/winner next week. Ancient Organics will ship directly to you.
One thing that kept us returning to the Ancient Organics booth was their Rose Lassi. It was nourishing, cool comfort in that high desert, high summer, dry heat.
I’ve tried making it at home, and ended up coming up with two versions. The first is according to Matteo’s instructions, at least so far as I remembered. The second is quick and easy.
It was my first time making rose syrup, and I wanted to make it as healthy as possible, so I adapted it a bit. Let me know what you think. I’d love to hear if you think you can improve upon my efforts.
ROSE LASSI (Click Here for Print Version)
For the Syrup:
Roses, organic or wild-crafted, 1 dozen
Coconut Sugar, 1/2 cup
Ghee, 1 teaspoon
Water, 1 cup
For the Lassi:
Full-fat Yogurt, 1 cup (or your favorite non-dairy alternative)
Rose Syrup, 1/3 cup
Rose Water, 1 teaspoon
Cardamom powder, 1 good strong shake
Himalayan Pink Salt, 1-2 hearty pinches
Raw Honey, 1 tablespoon
Water, 1/4 cup
To Make the Rose Syrup:
Put the ghee and coconut sugar in a 1-quart sauce pot, and stir together until melted and combined. Add the petals of all 12 roses and cover with water. Bring to a boil and turn heat down to keep at a light, slow simmer. Stir occasionally until the mixture reduces to a brown, thin syrup, about 15-20 minutes. Allow to cool.
To Make the Lassi:
In a blender, add the yogurt, rose syrup, rose water, spices, honey and water and blend on a low speed just to break up the yogurt and make it liquidy and smooth. Depending on how you like your lassi, you might want to add more water for a thinner consistency. Taste, adjust to your liking, and serve.
Keep refrigerated for up to three days.
If that seems like too many steps, you can try this simpler version. It’s almost as good.
Simple Rose Lassi
1 cup of your favorite creamy Yogurt
1 cup water
1 t Rose Water
1 T Raw Organic Honey
1 good shake Cardamom
1 pinch Pink Salt
Petals of 1 Rose
Put it all in a blender and give it a good whirl. Adjust cardamom, rose water, pink salt until it is absolutely like drinking heaven. Enjoy!
So, why is Rose Lassi good for you, especially in high sumer, the high desert, or if you have high Pitta? I’ll leave it to the experts at Maharishi Ayurveda to explain, which they do beautifully here.
Yogurt is also great for balancing Vata, and as we enter Autumn, our Vata season, I find myself just craving it. If you’d like to learn more about right diet for Autumn, I invite you to join us for our ten day Autumn Cleanse coming up on October 5th. You can learn about it and register here.
But back to Bhakitfest…
Bhava made this video of our classes at Bhaktifest, which were so juicy thanks to all the Yogis who arrive so ready to give and to love.
We are going to be teaching again at Shaktifest next May. Tickets are half price though September here, if you’d like to join us for this festival of heart. Also, Floracopiea is offering a free webcast today of Dr. Frawley talking about Soma: The Nectar of Rejuvenation. You can access that here.
Hope to see you next May at Shaktifest or next year at Bhaktifest. Meanwhile, as Dr. Frawley says, “Keep your Soma flowing.”
CONGRATULATIONS TO ROBYN FIELD WHO WILL BE RECEIVING ANCIENT ORGANICS’ WONDERFUL GHEE!