Spring is a time of great change but also a time of growth, moisture, and increasing temperatures. Grounding, simple, and nourishing foods help pacify vata dosha, which is unsteady and can be thrown off by the constant change of the season. Incorporating lighter, bitter, and sour foods helps to reduce the abundance of kapha dosha (heavy, wet, cold energy) from the winter season. Traditionally, bitter greens, fresh herbs, and young vegetables help support the digestive system and awaken the senses for the brightness of spring and summer. 

These recipes are some of my long-time favorites and can be made in large batches and shared with friends and family. Many can be served either warm or cool, depending on the time of day and weather. Ayurveda recommends most of our food be cooked and any raw foods eaten during the middle of the day when digestion is strongest. I hope you enjoy these staples from my family kitchen—and add your own personal spin to the dishes for you and your family. 

Olive Oil Cake Recipe

Not only is this olive oil cake easy, but it’s also delicious, versatile, and gluten-free! It has a light, fluffy texture and can feature any citrus you like. The almond flour has a slightly sweet flavor that allows for less sugar to be used and lends nicely to the addition of fresh herbs. 

Ingredients 

• 4 large eggs 
• ⅓ cup natural cane sugar or ½ cup coconut sugar 
• 1 grapefruit, zested 
• ¼ cup of freshly squeezed grapefruit juice 
• ½ cup olive oil 
• ½ tsp pure vanilla extract 
• 1 ½ cups almond flour 
• 1 tsp baking powder 
• ½ tsp baking soda 
• 1 tsp psyllium husk powder 
• Pinch sea salt or kosher salt 
• ½ tsp ground black pepper 
• 1 tsp fresh rosemary, chopped 

Topping 

• ½ tsp rosemary, chopped fine 
• ½ tsp grapefruit zest 
• 1 tbsp confectioners sugar

Directions 

1. Preheat the oven to 350 degrees. Trace the bottom of an 8-inch springform pan onto parchment paper and cut out the circle. Trim it so it lays flat in the pan. Lift it out of the pan, grease the pan, then lay the paper circle back into the springform pan and grease. 
2. In a large bowl beat the eggs and sugar until lighter in color and foamy, about 5 minutes. Add the zest, vanilla, juice, and oil and beat until mixed thoroughly. 
3. Add the almond flour, baking soda, baking powder, salt, pepper, psyllium, and rosemary to the wet ingredients. Mix thoroughly and pour into prepared pan. 
4. Place in the middle of the oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. 
5. Set aside to cool completely. Mix the remaining rosemary, zest, and confectioners sugar together in a small bowl. Sprinkle over the cake when cooled. Slice with a sharp knife, and enjoy!