In Ayurvedic terms, Fall is characterized by dryness and cold in the physiology as well as nature, and the most balancing foods at this time of year are those that are sweet, heavy and nourishing. So, we were thrilled when John Miskell showed up to Happy Hour Yoga last week with these tasty morsels, and honored when he agreed to share this family recipe! Give it a whirl and share your thoughts with us on Facebook:

1 Cup flour
1 Cup chopped nuts
1 Cup brown sugar
1.5-2 Cups chopped dates
3 eggs

Mix all, press into a square greased & floured pan, bake 350° for about 40 min. Cool, trim top & edges if browned, cut and coat with powdered sugar.

About the author: Julia Clarke
Julia's creative and passionate teaching weaves her deep connection with nature and her love of Ayurveda through dynamic and powerful Vinyasa Flow, contemplative Yin Yoga and thoughtful Restorative Yoga.