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.