Hummus - Ayurveda Recipes
Sumac is spice made from berries of a Mediterranean wild bush that are dried and reduced to purple powder. It can be found in Middle Eastern stores.
Serves 15
Ingredients
1 pound (453 g) dried chickpeas, soaked in water for at least 4 hours
1 teaspoon baking soda
1 cup water
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine sea salt
1/3 cup (80ml) tahini
Olive oil to drizzle
Sumac
Directions
In a large pot, add water to cover the chickpeas. Bring to a boil over medium heat. Add the baking soda and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still firm, roughly an hour.
Place 4 cups (650 g) of the cooked chickpeas in a food processor. Add the water, lemon juice, and salt. Process until completely smooth. You may need to scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner, add more water a small splash at a time. Add the tahini. Taste and add more salt or lemon juice if needed. Transfer the hummus to a serving bowl. With the back of a spoon, make a slight depression in the centre. Drizzle with olive oil and sprinkle with sumac.
Variation: if you do not have Sumac and are fond of spicy sauces, mix1/4 cup Italian parsley, 1 jalapeño (deseeded and deveined), 1 clove garlic, 1/2 teaspoon fine grain sea salt, and 2/3 cup (160 ml) extra virgin olive oil. Dollop lavishly on hummus.
Indian Cabbage Salad (Hara Salaad)
Serves 8
Ingredients:
6 cups cabbage, shredded
1 cup shredded coconut
1/2 cup peanuts (or other nuts)
2 dates, soaked
4 tablespoons lemon juice
4 tablespoons peanut (or sesame) oil
1 teaspoon ground mustard seed
1 teaspoon cumin
1/2 teaspoon tumeric
pinch asafoetidia *
sea salt or shoyu soy sauce
* Asafoetida is a spice from a plant native to Persia. It has a taste and aroma reminiscent of sautéed onion and garlic, which are omitted in some systems of Indian cooking as they are thought to stimulate the central nervous system, act as a natural aphrodisiac, and disturb vows of celibacy. Asafoetida has potent medicinal uses: it aids digestion and reduces indigenous microflora in the gut, thus reducing flatulence. In Ayurveda, it is considered to be one of the best spices for balancing the vata dosha, one of the three basic constitutions or forces.
Directions:
1. Mix the first 3 ingredients together in a bowl and set aside.
2. In a small bowl, mash the soaked date, add the remaining ingredients, and blend to a smooth dressing. Pour the dressing into the cabbage mixture and mix well.
3. Decorate with pansy flowers and serve.Inspired by Raw Foods Recipes (www.rawfoodhomerecipes.com)
Pitta Kitchari and Darn Good Spinach | Prajna Publishing
Mung Dal Kitchari (Pitta)*
1 c. yellow mung dal
1 c. basmati rice
1 ½ inch fresh ginger, minced
2 tbs. shredded coconut
1 small handful of cilantro, chopped
½ c. water
3 tbs. ghee
½ tsp turmeric
¼ tsp salt
6 c. water
- Wash the mung dal and rice two times. Soak mung dal for a few hours.
- Put ginger, coconut, cilantro and the ½ c. water into blender and liquefy.
- Heat ghee on medium in saucepan and add blended items, turmeric and salt. Stir well.
- Mix in rice, mung dal and the 6 c. water (at this point, I put saucepan items in slow cooker, then added the mung dal and rice and cooked slow for 3 hours)
- If in pan, bring to boil and boil uncovered for 5 min. cover, leaving lid ajar, and simmer for 25-30 minutes until water is absorbed and kitchari is tender.
Aloo Sak (seasoned spinach with julienne potatoes)**
Serves 6-8
4 medium potatoes, cooked until fork tender
½ tsp. turmeric
½ tsp. garam masala
½ tsp. ground cumin
¼ tsp cayenne or paprika
2 tsp. ground coriander
1 tsp. sugar
1 ½ tsp lemon juice
2 ½ tsp. water
5 tbs. ghee
1 lb. fresh spinach (or 10 oz. defrosted package)
1/3 lb. each fresh collard, mustard and kale greens (or defrosted 10 oz)
1 tsp. salt
6-8 lemon or lime wedges
- Peel potatoes and cut to course julienne (1/3 inch wide and 1 ½ inch long). Combine turmeric, garam masala, cumin, paprika, coriander, sweetener, lemon juice and water in small cup and mix well.
- Heat ghee in large nonstick frying pan and add potatoes until golden brown. Remove with slotted spoon and set aside
- Reduce heat to low, add spice blend and fry until liquid has evaporated. Stir in greens, cover and cook for 10-15 min. you may need to add sprinkles of water during the cooking to assure non stick.
- Add salt and stir well. Gently stir in potatoes and warm for 5 min. garnish with lemon or lime
*Ayurvedic Cooking for Self Healing, Usha and Vasant Lad
**Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, Yamuna Devi
Roasted Beet Quinoa Salad with Walnuts
"The brilliant crimson of roasted beets lends a gorgeous hue to this mineral- and protein-rich salad. Roasting the beets brings out their true sweetness and tender texture in contrast to the chewy quinoa and crunchy walnuts. Perfection!"
Beets are tridoshic so they're good for everyone you feed. :-)
3-4 medium beets, washed and trimmed (do not peel)
1 cup dry quinoa
2 cups water
1/2 cup walnuts, lightly toasted
3 cloves garlic, minced or grated
juice and grated rind of one large lemon
2 Tbsp balsamic vinegar
1 Tbsp hemp or flax seed oil
2 Tbsp extra-virgin olive oil
2 tsp dijon mustard
2 Tbsp honey
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 cup each chopped cilantro & parsley
small amount of salt, plus pepper to taste
Preheat oven to 425 F. Wrap beets in foil and bake until extremely tender, about 45 minutes to 1 hour. Let cool, then slip off the skins (do this while holding the beets in a damp paper towel to avoid staining hands). Dice into 1-inch cubes and set aside.
Rinse quinoa well. Add to a pot with 2 cups of water and bring to a boil, then reduce heat to low and cover. Allow to simmer, untouched, for 25 minutes, until water has been absorbed. If necessary, continue simmering until all water is absorbed, then uncover and allow to cool. (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place it in the fridge for about 30 minutes).
In a pan, heat oil and add garlic, lemon rind and ground spices. Cook and stir for 2 minutes, then add balsamic vinegar and lemon juice. Remove from heat. After cooling for a few minutes, stir in dijon and honey.
Add beets to cooled quinoa. Break walnuts into pieces and add to the bowl. Pour dressing over and toss well until quinoa becomes pink. Add cilantro and parsley and combine well. Season to taste with a bit of salt and pepper. This salad is even better the second day, after flavours meld. Makes 4 servings.
FOR INDIVIDUAL DOSHAS
VATAS a very Vata-friendly dish
PITTAS replace quinoa with couscous, lemon with 2 limes, walnuts with sunflower seeds or chopped almonds, and honey with maple syrup; reduce garlic to 1 clove; omit mustard
KAPHAS replace walnuts with sunflower or pumpkin seeds; minimize amount of oil used
Ayurveda, Ayurvedic food, Recipes, Ayurvedic recipes, Vegetarian recipes
Cabbage Salad
A delicate, light and exotic salad
Ingredients:- ¼ Head Cabbage, shredded
- 1 Tsp Lime juice
- 3 – 4 Tbsp Peanut powder
- 1 Tbsp Cooking oil
- 1 – 2 Tbsp Sugar
- ½ - 1 Tsp Salt
- 1 Jalapeno, sliced
- ¼ Tsp Mustard seeds
- 1 Tbsp Cilantro to garnish
Heat oil in a pot, add mustard seeds. When the seeds pop, add jalapeno slices. Set aside. In a bowl, mix cabbage, sugar, salt, lime juice and peanut powder thoroughly. Spoon the oil on the mixture. Mix again. Garnish with cilantro. Preparation Time: 5 minutes
Serves: 6 – 8
Indian quinoa salad
one of my favorite grain dishes incorporates garam masala, an exotic blend of warm spices, such as cinnamon, cloves, coriander, cumin, and cardamom. this exotic blend is used in the colder regions of norther india to accent grains and vegetables. serve this dish cold or at room temperature as a salad or warm as a side dish. serves 6.
needed:
2 cups quinoa
4 cups water
2 teaspoons garam masala
1 teaspoon sea salt
1 cup currants
1 tablespoon toasted sesame oil
3 stalks celery, finely diced
1 red bell pepper, finely diced
5 green onions (white & green parts) thinly sliced diagonally
1/2 cup slivered almonds, toasted
directions:
* rinse the quinoa well and drain. heat a large, heavy skillet over medium heat. add quinoa & stir constantly for 10 minutes or until the moisture evaporates and the quinoa is fragrant, dry and golden.
* combine 3 cups of water, 1 teaspoon of the garam masala, and the salt in a large, heavy saucepan. bring to a boil over high heat. add the toasted quinoa and return to a boil. cover and decrease the heat to medium-low. simmer gently without stirring for 15 minutes or until the liquid evaporates and the grains are tender.
* meanwhile, bring the remaining 1 cup of water to a simmer in a small saucepan. remove from the heat, add the currants, and soak for 20 minutes, or until plump. drain well.
* heat the sesame oil in a large, heavy skillet over medium heat. add the celery, bell pepper, and remaining 1 teaspoon garam masala. saute for 2 minutes, or until the vegetables are crisp-tender. add the green onions and saute 1 minute longer, or until just wilted.
* using a fork, gently toss the celery mixture, currants, and almonds into the quinoa. serve at room temperature or cover and refrigerate until cold.
* the salad will keep for 2 days, covered and refrigerated.
Quinoa with Green Peas and Almonds
Ayurvedic recipe Quinoa with Green Peas and Almonds
SERVES : 2
INGREDIENTS :
- 1/2 cup quinoa
- 1 cup pure water
- 1/2 cup green peas
- 1/4 cup blanched slivered almonds
- Rock salt to taste(optional)
- 1 tsp ghee (optional)
METHOD
- Wash the quinoa thoroughly by rinsing it several times. Drain.
- Heat a pan and roast the quinoa dry for about 5 minutes, stirring constantly.
- Add water, stir and bring to a boil.
- Cover, reduce heat and cook at a gentle simmer for about 10 minutes.
- Add the green peas and almonds and cook for a further 5 minutes.
- Stir in the salt and ghee.
- Enjoy hot.
Frans House of Ayurveda: RECIPE ~ Churans (Dosha Spice Mixes)
VATA-BALANCING CHURAN
3 tsp ground fennel or anise
1 tsp each turmeric, ground cumin, ground ginger, black pepper, cardamom, salt, turbinado sugar, fenugreek and dried mango powder
PITTA-BALANCING CHURAN
6 tsp ground fennel
2 tsp each ground coriander and ground cumin
1 tsp each turmeric, salt, turbinado sugar and dried mango powder
KAPHA-BALANCING CHURAN
2 tsp each ground ginger, black pepper and turmeric
1 tsp each ground coriander, ground cumin, sweet paprika, salt, turbinado sugar and dried mango powder
For all spice mixes, mix well and store in an airtight container. Sprinkle on foods while cooking for yourself or add to finished meals (soups, salads, sandwiches, stews, rice, casseroles, pasta dishes, vegetables, etc).
Alternately, choose 3 or 4 spices/herbs from the lists below, according to your dosha, and follow the same directions as for the spice mixes above:
VATA SPICES
cardamom, ginger, cumin, cinnamon, salt, cloves, mustard seed, black pepper
PITTA SPICES
coriander, fennel, cumin, dill, mint, turmeric
KAPHA SPICES
turmeric, ginger, mustard seeds, cayenne pepper, anise, black pepper, basil, parsley
Rice Pilaf & Coconut Green Beans
This is a bright and colourful dish, the rice pilaf has lovely flavours and textures with the sweet raisins and crunchy cashews, matching nicely with the fresh snap of the green beans with aromatic toasted coconut. Serve as side dishes or make a meal out of it with a dahl stew, naan bread or samosas.
RICE PILAF
2 cups basmati rice (brown or white), washed
2 Tbsp sunflower oil
1 tsp mustard seeds
1 large carrot, chopped
1 medium onion, chopped
1 Tbsp minced ginger
4 garlic cloves, minced
2 bay leaves
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
1/4 cup raisins
1/4 cup whole cashews or chopped almonds
3-4 cups water or broth
1 cup fresh chopped cilantro
In a medium-large pot, heat oil and add mustard seeds. When they begin to pop, stir in onion and carrot. Cook for a few minutes until the onions begin to get soft, then stir in ginger, cloves, bay leaves, turmeric, garam masala and salt. Combine well, then add rice, nuts and raisins. Add the water or broth (3 cups if using white rice, 4 cups if using brown) and stir well. Cover, bring to a boil, then simmer on low until cooked (20 minutes for white rice, 40 for brown). While rice is cooking, prepare Coconut Green Beans (recipe below).
When done, stir in a tablespoon of ghee if you like, plus 3/4 of the cilantro, then serve garnished with remaining herbs. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata dish
PITTAS choose white basmati; replace mustard seeds with coriander seeds; omit garlic; replace carrot and onion with 1/2 a zucchini (diced) and 1 cup green peas (added with the rice); choose almonds
KAPHAS reduce oil to 1 tsp; choose almonds; omit salt
COCONUT GREEN BEANS
2 large handfuls of green beans, ends trimmed
1 Tbsp olive oil
1 tsp mustard seeds
1 Tbsp sesame seeds
2 Tbsp grated coconut (unsweetened)
sea salt and pepper to taste
juice of half a lemon
1 Tbsp chopped fresh cilantro
Steam the green beans until tender crisp (slightly under-cooked). In a wok or pan, heat oil with mustard seeds. When the seeds begin to pop, add semi-cooked green beans, sesame seeds and coconut. Stir fry for several minutes until beans are done and coconut is lightly toasted, then season with salt and fresh ground pepper. Just before serving, sprinkle with the lemon juice and cilantro. Serves 2.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata dish
PITTAS omit mustard seeds; use salt, pepper and lemon minimally
KAPHAS reduce the quantities of oil, sesame seeds, coconut and lemon to half; omit salt
Ayurvedic Sweets Recipes by Jessica Blanchard
The best ever sugar & gluten free cookies
These are a great alternative to pastries or cookies make with lots of white sugar and flour. And they are very tasty. They won’t make you spin out of control on a sugar high, because there isn’t any! Using whole grains and natural sweeteners keeps your blood sugar from spiking.
Recipe makes around 16 cookies
1 Cup Nuts – almonds, cashews or walnuts
1 Cup Oats
½ cup Brown rice flour
1 Tablespoon Cinnamon
½ teaspoon cardamom powder (optional)
¼ teaspoon salt
2 Tablespoons of Ghee or Coconut Oil
4 Tablespoons of Maple Syrup or other liquid sweetner like Brown Rice Syrup
3 Tablespoons of Apple juice
2 Teaspoons of vanilla
1 teaspoon apple cider vinegar
½ cup chocolate chips – vegan chips, carob chips, or dark chocolate chips
Grind the nuts and oats in a blender or food processor. Mix with the brown rice flour, cinnamon, cardamom and salt. Combine the ghee/coconut oil, maple syrup, apple juice, vanilla and apple cider vinegar. Add to the flour/nut mixture and stir well. Add the chocolate chips and stir. Bake at 350 degree oven for 15 minutes.
Delicious Date Balls
This is a great recipe for combating summertime heat. It is a non-chocolate way to get your sweet fix!
1 cup whole dried pitted dates
2 tbsp. water
2 tbsp. brown rice syrup or honey
1 tsp. vanilla
1 tbsp. organic tangerine peel or orange peel
¼ cup blanched almonds chopped
¼ cup brown sugar, shredded coconut or ground almonds or peanuts for rolling
Chop the dates finely, mix the dates, water, rice syrup, vanilla, and tangerine peel in a small heavy skillet an cook over low heat for 10-15 minutes or until all the water has evaporated off and the dates are a thick mass. The thicker it is, the easier it is to work, stir in the almonds and let cool. When cool, form into 1 inch balls. Roll the balls in sugar to get them dry enough to serve. You can vary this recipe by using other dried fruits like apricots or raisins with the dates. You can also use sesame or flax seeds instead of the almonds.
Ayurvedic tea recipes (home made yogi teas)
Spiced green tea
- 1 tablespoon organic green tea leaves,
- 3 pods black cardamom (green cardamom will do if black cardamom is unavailable), crushed
- 1 piece of ginger, crushed
Makes one large teapot. Do not brew for more than three minutes, as green tea becomes bitter after that. Black cardamom has a slightly smoky taste, very different from that of green cardamom. This tea is good for digestion, but it is heating, and both ginger and cardamom are said to be aphrodisiac, so don't have it before bed, unless you are planning not to sleep immediately.
Camomile and ginger tea
- 1 tablespoon dried camomile flowers
- 1 piece of ginger, sliced timely
I don't particularly care for camomile on its own, but ginger balances it very well. Add a teaspoon of honey and sip slowly before your evening meditation :)
Thyme and mint tea
- 1 pinch dried thyme, or better, a few twigs fresh thyme,
- 1 pinch dried mint, or better, a few leaves fresh peppermint
- 1 small twig rosemary (optional)
- 2 pints boiling water
Mint can be grown in any garden, and even in pots on a window sill. This tea taste much better with herbs freshly picked from the garden. Brew for a few minutes.
Liquorice and fresh mint tea
- a few leaves fresh peppermint
- 1 piece of liquorice stick (it's actually the rood of the plant, and looks like a twig), about 1 inch long
- 1 pint boiling water
Pound the liquorice stick with a mortar and pestle. Brew with the mint for at least five minutes as liquorice take a while to release its delicious bitter sweet flavour. A great digestive tea, excellent for Pitta constitution.
Spicy pink tea
- 1 large pinch of dried hibiscus flower
- 1 large piece of ginger, crushed
- 1 stalk lemon grass, chopped
- 1 pint boiling water
Hibiscus flowers give this tea a reddish colour, as well as a distinctive tang, whish complement very well the fieriness of ginger. Brew for a few minutes.
Indian Chai
- 1 tablespoon organic black tea leaves
- 5 pods green cardamom, crushed
- 1 piece of ginger, sliced
- 2 cloves
- 1 small piece of cinnamon bark
- 2 pints of water
- 1 cup milk
- 3 teaspoons organic cane sugar
Put all the ingredients in a large pan, bring to the boil and simmer for five minutes. Strain and serve piping hot.
Clare island punch
- 1 large pinch of dried hibiscus flower
- 1 small pinch Bancha tea (black tea can be used as a substitute)
- 6 pods green cardamom, crushed
- 1 thumb size piece of ginger, finely sliced
- 3 cloves
- 1 cinnamon quill
- 3 seed black pepper, crushed
- 1 piece of liquorice root, crushed
- 1 sprinkle of allspice powder
Put all the ingredients in a large tea pot, cover with boiling water, and keep on the stove for 10 minutes before serving.
Green Bean & Asparagus Salad recipe - Frans House of Ayurveda
Tangy, fresh and easy to digest, you can't go wrong with all the healthy ingredients in this salad! Here I added a cubed turnip to the mix, which I steamed together with the vegetables.
2 cups asparagus, chopped in 2-inch pieces and tough ends discarded
2 cups green beans, cut in half
1 red onion, finely sliced in half moons
1/2 cup fresh parsley, minced
juice and grated rind of 1/2 lemon
2 Tbsp extra virgin olive oil
3 Tbsp pine nuts, toasted
2 tsp dried tarragon
salt and pepper to taste
Steam the green beans and asparagus until tender, 5 to 10 minutes, then rinse under cold water. Drain. Steam onion until just wilted, a few minutes.
In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant.
In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season with a bit of salt and plent of fresh ground black pepper and top with pine nuts. Makes a hearty side salad for two.
FOR INDIVIDUAL DOSHAS
A wonderfully tri-doshic recipe!
PITTAS replace pine nuts with chopped almonds or sunflower seeds; use minimal salt and pepper
KAPHAS replace pine nuts with chopped almonds or sunflower seeds; use minimal oil, salt and pepper
Ayurvedic Detoxifying Recipes
Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Recipes for detoxifying soups for each Ayurvedic body type has been given below.- Detoxifying Soup for Vata- The Recipe
- Detoxifying Soup for Kapha- The Recipe
- Detoxifying Soup for Pitta- The Recipe
Other Detoxifying Recipes
Detoxifying Spice Mix:
There are certain spices that are very good for detoxification. A mixture of these spices can be used with vegetables, soups etc. These spices can be mixed and stored for daily use. They can be fried in ghee before pouring over dal, vegetables etc. These spices are
1 part turmeric
2 parts cumin powder
3 parts coriander powder
4 parts fennel powder
Detoxifying Tea:
It is good to take early in the morning. Boil two quarts of water. Add 1/4 tsp. whole cumin, 1/2 tsp. whole coriander, 1/2 tsp. whole fennel, cover the pot and let steep the ingredients for ten minutes. Strain the spices and pour water into a flask for using all through the day.
Bittergourd Mixture:
Bittergourd is one vegetable par excellence for Cleansing and internal detoxification. Take fresh bitter gourd juice, aloe vera juice, lemon juice and honey one tspeach. Mix all of them and drink it. Although, it doesn't taste very well but for better health one can always compromise a little on taste. This mixture is also good for weight loss.
Khichdi - Ayurvedic Food Recipes for Weight Loss
Khichdi can be described as a porridge type of dish prepared from mung lentil and rice as the main ingredients. Various herbs and spices make it a healing recipe for various diseases. Ayurvedic therapies use it for cleansing due to its ease of digestion and assimilation. Khichari can be eaten by persons with any type of doshas but is especially good for vata.
Ingredients:
- 3/4 cup basmati rice
- 1/2 cup split moong dal (lentil)
- 1/2 tbsp ghee or sesame oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds (optional)
- 1/4 tsp hing also called Asafoetida
- 1/2 inch finely chopped ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 4 to 6 cups of water depending upon the consistency desired.
- Wash the lentil and rice together.
- In a heated heavy-bottomed saucepan or pressure cooker add Ghee (clarified butter) or oil.
- When ghee gets warmed, add hing, cumin and mustard seeds. Wait till the seeds crackle.
- Add chopped ginger, sauté for about 30 seconds.
- Add rice and dal, turmeric, salt and chili powder.
- Mix in gently.
- Add water and bring to a boil over high heat, stirring occasionally. If using saucepan, cover it, reduce heat to low and cook undisturbed until soft for about 30 minutes.
- Switch off heat, let khichari rest for 5 minutes.
- If using pressure cooker, cook the khichdi for one whistle.
- Let the cooker cool off.
- Fluff it up gently with a spoon, add a tablespoon of ghee (optional) and serve.
YouTube - Ayurvedic Quinoa Khichari
Ingredients
Serves 6
1 cup organic quinoa
1/2 cup organic split yellow moong dal
1 large organic carrot cut into small pieces
1/2 bunch or organic kale roughly chopped
1 inch organic fresh finger finely chopped
2 tablespoon organic ghee
1/3 teaspoon organic black mustard seeds
1/3 teaspoon organic cumin seeds
1/4 teaspoon organic turmeric powder
1/3 teaspoon organic dry ginger
2 teaspoon organic cumin powder
1 teaspoon organic coarsely ground black pepper
1/3 cup organic cilantro
1/2 organic lemon juiced
Method:
Rinse the quinoa and moong dal in water and drain the water. In a thick bottomed saucepan heat the ghee. Add black mustard seeds, cumin seeds, turmeric, fresh ginger, dry ginger to it. After mustard`seeds begin popping and cumin seeds brown add the carrots. next add the kale and finally the quinoa and dal. Add 4 cups of water to it. Reduce heat to medium, cover the saucepan and cook for 15-20 min till most of the liquid has evaporated and the dal is soft and quinoa is translucent and thread emerges from it. Add salt, cumin powder and pepper to it. Take saucepan off the heat and add lemon juice and cilantro to it. Serve the hot kitchari in individual bowls.
YouTube - How to make Organic Ghee
Learn in this video how to make organic ghee, the ayurvedic way with Jyoti Jain an Ayurveda Cookery Teacher.
YouTube - Ayurvedic Lentil Barley Soup - Winter Version
A Kapha pacifying Lentil Barley soup recipe that is good for the winter season.
Ingredients
2 cups organic red lentils
1 cup organic pearled barley
1 cup organic carrots cut into one inch pieces
½ organic lemon juiced
2 cups of organic baby spinach leaves
1 teaspoon organic cumin seeds
1 teaspoon organic turmeric
1 inch piece organic fresh ginger
3-4 organic black peppercorns
2 tablespoon ghee
8 cups water
Salt and black pepper to taste
Method-
Wash and rinse Red lentils and pearled barley 2-3 times
In a thick bottomed pot add the ghee.
When hot add the turmeric, cumin seeds, mustard seeds, dry ginger, and peppercorns to it. When cumin seeds brown and mustard seeds pop add fresh ginger sauté for few mins.
Add the carrot and then add barley and lentils and water to it. Cover pot with lid. Boil over medium heat for 30 min till Dal and barley is cooked. Add salt, cumin powder, black pepper to it. Add spinach and lemon juice at end. Take the pot off heat.
Garnish with cilantro and serve hot.
Mixed Sprouts Corn Salad (Ayurvedic recipe)
Ingredients:
1 cup mixed sprouts of your choice(chick peas,moong dal,kidney beans)
1/2 cup of boiled corn
1/4 cup of water
1/2 tsp minced fresh ginger
1/2 tsp of dry roasted cumin pwd
pinch of black pepper pwd
1 tsp lemon juice
salt
finely chopped fresh coriander leaves(cilantro)
1 tbsp fresh grated coconut (optional)
Prep & Cooking: 20-30 mts, soaking: 6-8 hours
Cuisine: Ayurvedic Recipe
1 Cook the sprouts in the water till tender. Remove from heat. Add the boiled corn and mix.
2 Prepare the dressing by mixing together ginger, salt, pepper pwd, cumin pwd and lemon juice.
3 Fold dressing into the sprouts. Mix well.
4 Garnish with the coconut and coriander leaves.