Ayurveda Summer Recipes: Peach Rosewater Lassi with Cardamom
A western twist on the famous Indian lassi. Peach warms cool yogurt, while rosewater adds a sensual soft touch. Light, aromatic cardamom adds depth and complexity to this sweet treat. Best if prepared with fresh-ground cardamom.
Ingredients
2 pinch CARDAMOM
1 tsp HONEY
1/2 whole PEACHES
1/3 c ROSE WATER
1/3 c WATER
1/3 c YOGURT
Instructions
Puree in a blender. Garnish with pistachios on top if desired.
From Karma Gaia:
Ayurveda Recipes: Red Lentil Dal
Red Lentil Dal' is one of those meals - no matter how many times you cook it, it always tastes a little different. But that is the beauty of this recipe. It is a wonderful base for each individual to make their own mark on it. The use of simple ingredients and carefully selected spices in this meal encapsulates the wisdom of Ayurvedic cooking, while making it accessible to even the most novice chef. No matter how bad your day or long the week, a steaming bowl of warm, comforting dal will keep you grounded and content.
When all the ingredients are cooked together, they become well combined and easy to digest. This type of 'one pot wonder' meal is exactly what the digestive system loves to receive. Over time, eating these light, soft and easy to digest meals will increase energy and improve digestive strength. 'Red Lentil Dal' can be enjoyed at any occasion, but is particularly useful when when you are feeling under the weather or recovering from an illness.
Ingredients
2 pinch BLACK PEPPER
1/4 tsp CARDAMOM
2 pinch CAYENNE PEPPER
8 g CILANTRO
1/2 tsp CINNAMON
1/2 tsp CLOVES
1 tsp CUMIN
2 clove GARLIC
1/2 inch GINGER (FRESH)
2 pinch GREEN CHILIS
1 whole LIME
1/2 c RED LENTILS (MASOOR DAL)
1/2 tsp SALT (MINERAL SALT)
3 tbsp OLIVE OIL
2 whole TOMATO
1/2 tsp TURMERIC
3 c WATER
1 tbsp YELLOW ONION
Instructions
No Indian meal is complete without dal or rice. Bengali's use a variety of different lentils cooked with many different spices. Feel free to experiment.
1. Soak the lentils in water for 2-12 hours. Then drain and rinse well.
2. Fill water to twice the height of the lentil. Add salt & pepper. Bring to a boil and then simmer over low heat for 60 minutes.
3. Cut tomatoes into wedges and add.
4. Fry onions in 2 tbsp sunflower oil. Add garlic at the end because it burns quickly.
5. Mix into daal.
6. In a separate frying pan, make a paste with the spices and fry in the remaining oil. Add to lentils.
7. Cook, keeping at a simmer adding some water every now and then. The lentils are done when they have completely melted and the soup is smooth, blended and watery. This typically takes 60 minutes of simmering. Garnish with lime and fresh cilantro.
From Karma Gaia:
Ayurveda Recipes: Refreshing Lemongrass Carrot Soup
The fragrant essential oils of lemongrass will fill your kitchen with the scent of Asian cooking as you prepare this 'Lemongrass Carrot Soup'. Put some relaxing music on and allow the aromatic nature of this meal calm the mind as you unwind. The vibrant orange of carrot and delicate cilantro greens will brighten up your evening meal.
If you tend to feel stressed out, irritable or experience skin inflammation (particularly in the summer months), you may have too much internal heat. This meal packs an anti-inflammatory punch that will pacify Pitta and cleanse overheated, toxic blood leaving you feeling cool, calm and collected.
Ingredients
4 whole CARROT
16 g CILANTRO
3 c COCONUT MILK
2 tbsp GHEE
1/2 inch GINGER (FRESH)
1 tbsp LEMONGRASS
1 tbsp MAPLE SYRUP
1 tsp TURMERIC
1 c VEGETABLE STOCK
Instructions
1. In a large pot, heat ghee on medium.
2. Add diced onion and gently fry for about 5 minutes or until translucent.
3. Remove tough outer skin of the lemongrass and pound with a rolling pin (to release essential oils).
4. Add to pot along with ginger, turmeric and chopped carrots and continue to sautee for 5-10 minutes.
5. Add coconut milk and vegetable stock and simmer for 20 minutes until carrots are tender.
6. Remove lemongrass, stir in maple syrup, and blend to a smooth consistency.
7. Garnish with chopped cilantro leaves.
From Karma Gaia:
Ayurveda Recipes: Tofu Scramble With Kale, Fennel & Tomato
Enjoy 'Tofu Scramble with Kale, Fennel & Tomato' for Sunday brunch. Combine this easy to prepare meal with the weekend newspapers and a hot cup of Body-Kind Coffee. Relax into your morning and enjoy a day of rest. Its light, dry and clear qualities will combat any congestion or feelings of brain fog. You will feel full, nourished and fresh after this meal.
Ingredients
1/2 tsp CUMIN
1 c FENNEL STALK
1 tbsp GHEE
1/2 lbs KALE
1/4 pinch RED PEPPER FLAKES (CHILI)
1 c TOFU
2 whole TOMATO
1/4 tsp TURMERIC
Instructions
1. Drain tofu and firmly pat dry with absorbent towels to remove moisture. Then, use a fork to crumble.
2. In a non stick pan, heat 1 tbsp ghee and gently fry cumin, turmeric and chilli powder for 1-2 minutes.
3. Saute chopped kale, tomato and fennel for 5 minutes, then add crumbled tofu.
4. Continue to cook for another 5 - 7 minutes until tofu is coated in spices and cooked through.
From Karma Gaia:
Ayurveda Recipes: Coconut Beet Soup
Great for building rakta dhatu because it is high in fiber and fats. To all people who don't like beets: they get sweeter the longer you cook them. I add a dash of turbinado or raw sugar to help them along. Coconut also cuts the bitterness and adds a smooth, rich flavor. Pungent ginger complements and freshens the heaviness of coconut.
Ingredients
1 c BEETS
1/4 tsp BLACK PEPPER
1/4 c COCONUT FLAKES
2 tbsp COCONUT OIL
1/2 inch GINGER (FRESH)
1/4 tsp SALT (MINERAL SALT)
Instructions
Chop the beets and puree with equal quantity water in a blender. Add all ingredients into a pot and bring to a boil. Lower the heat and simmer for a half hour.
From Karma Gaia:
Ayurveda Recipes: Refreshing Cabbage, Cilantro & Aloe Juice
In Ayurveda, auto-immune and other allergic conditions are aggravated by toxins and heat. Spring season creates a perfect storm for allergies and auto-immune disorders. As soon as the pollen starts to fall, the flood gates will open as your body is naturally congested, releasing toxins, and hot in mid Spring.
When your liver is too overwhelmed to process toxins, the immune system kicks in as a backup. If you have an auto-immune disorder, or are prone to allergies, toxins only make things worse for your body.
Heat aggravates the immune system because it also stresses out the liver. The immune system is inherently hot, being warlike in nature. An example of the immune system's relationship to heat is a fever.
Cabbage, cilantro, and aloe vera are strongly cooling. Aloe and cilantro cleanse the liver. Cilantro is an anti-histamine, meaning it directly calms the immune system. Bitter taste cleanses and refreshes the liver, improving its performance. Bitter taste also helps decongest the blood for improved lymphatic drainage.
Ingredients
2 tbsp ALOE VERA JUICE / GEL
1 c CABBAGE (RAW)
32 g CILANTRO
Instructions
1. Juice cabbage and cilantro in a vegetable juicer. If you don't have a juicer, chop cabbage and cilantro, then puree in a blender with 1c water. Strain the water into a glass.
2. Add aloe vera to vegetable juice. Add 1/2 water if necessary. Stir.
From Karma Gaia:
Ayurveda Recipes: Homemade Hummus
Along with showers and springtime flowers, the buildup of congestion in the body peaks during the month of April. The body continues to metabolize and release winter fats from the skin. Warmer temperatures moisturize the skin. A warm day mixed with a heavy carbohydrate meal could be a challenging cocktail for your constitution. Simply put, the body has a hard time dealing with heavy foods on warm spring days. Instead of enriching the blood, the body wants to "lighten up" for summer by burning off excess.
There are many signs of springtime congestion. Excess saliva, mucus buildup in the sinuses, achy flu-like symptoms, and a sore patch in the back of the throat are all likely signs that your whole system is congested from "rich spring blood." Spring emotions tend to vacillate as quickly as the weather between grief over loss, to the joy of rebirth and renewal.
As the thermometer rises in April, we transition away from spices. Instead, "Eat beans and greens" for a healthy balance of astringent and bitter tastes. Foods with astringent taste make the tongue feel like sandpaper. Astringent taste restores tone and firmness to tissues. Bitter taste detoxifies the liver. Hummus Spiced with Cumin, served on a bed of arugula, is a perfect combination for April weather wetness.
Ingredients
1 c CHICK PEA (GARBANZO)
1 tsp CUMIN
2 clove GARLIC (RAW)
1 whole LEMON
2 tbsp OLIVE OIL
2 pinch PAPRIKA
2 tbsp PARSLEY (FRESH)
1/2 tsp SALT (MINERAL SALT)
1/4 c TAHINI
1/4 c YELLOW ONION
Instructions
1. Soak the chickpeas overnight. Drain and rinse the following morning.
2. Cook the chickpeas and onion in 4 cups of water for about 60 minutes or until tender. Strain and reserve the water.
3. Add cooked chickpeas, onion, cumin, garlic, tahini, salt, lemon juice and olive oil to a high powdered blender and blitz until completely smooth.
4. Add 2-3 tbsp of the reserved water if needed to reach desired consistency.
5. Garnish with fresh parsley leaves and a sprinkle of paprika.
From Karma Gaia:
FOOD FOR THE SOUL
Ayurveda Recipes: Savory Corn Pancakes
Begin your spring morning right with Savory Corn Pancakes. Moist and hearty, accented with smoky-sharp chipotle and cumin, these rustic pancakes will make you smile first thing in the morning. A dash of apple cider vinegar gives soothing moisture to the grainy texture for a hearty, satisfying breakfast of champions!
Variations of corn flour pancakes are found throughout traditional cuisine of Central and South America, from the arepas of Colombia to Salvadorian pupusas. Their enlivening flavor is a tried and true recipe for a great day in many countries. One taste of these nourishing cakes will leave you wishing you discovered them years ago.
Ingredients
1 tbsp APPLE CIDER VINEGAR
1/2 tsp CHIPOTLE CHILI
1 tsp CUMIN
1 tbsp GHEE
1 c MASA
1/2 tsp SALT (MINERAL SALT)
Instructions
1. Grind cumin and chipotle in coffee grinder. Place in a mixing bowl with salt.
2. Boil 1c water, and pour over spices and salt. Add vinegar.
3. Add masa and knead until thoroughly mixed and uniform texture.
4. Pull off golfball sized balls of dough, and flatten with a rolling pin from 1/8 to 1/4" thick depending upon preference.
5. Heat pan with ghee. Fry and serve.
From Karma Gaia:
Dill brings heat to the surface of the skin improving Kapha circulation and lymphatic cleansing. Together dill and cedar are favorite herbs for the Kapha cleansing sauna - why not in teas?
Cinnamon strengthens digestion of sugars and ginger improves appetite. Optional add turmeric for thinning the blood and cumin for a slight diuretic action.
Ingredients
1/4 tsp CINNAMON
1/4 tsp DILL
1/4 inch GINGER (FRESH)
Instructions
Steep 3-5 minutes in 1c hot water.
From Karma Gaia:
Corn & Mung Bean Fritters with Parsley, Onion, Pepper & Salt
In early Spring the body becomes congested and damp as the body begins to purge fats. Parsley, corn and fenugreek are diuretics that can dry up dampness.
Raw, red onions are pungent, invigorating and dilate blood vessels, which helps to flush stagnant, congested lymph - revitalizing your skin. Black pepper adds to this invigorating effect.
Ingredients
1/4 tsp BLACK PEPPER
1/2 c CORN FLOUR
2 pinch FENUGREEK
2 tsp GHEE
1/4 whole LEMON
1/2 c MUNG BEAN
1 c PARSLEY (FRESH)
2 tbsp RED ONION (RAW)
2 pinch SALT (MINERAL SALT)
Instructions
Mung bean fritters are the Indian equivalent of falafel. The mung beans are ground and mixed with the other ingredients, then soaked in water to bring it to a workable consistency, identical to that of a falafel mix. If you've ever made falafel, you're already an expert at making this crunchy mung bean fritter.
Grind the mung beans with a coffee grinder and mix with corn flour, salt, and spices. Add finely chopped onion, parsley, lemon and 1c water and let soak thirty minutes. Fry in ghee.
The results are a fritter that is soft and moist on the inside, while being delightfully crisp and rich on the outside. This combination of textures is quite satisfying to the mouth. The ingredients work together to create an aromatic experience that will make your mouth water.
This recipe is quick and easy to make which will allow you more time to sit, enjoy, digest, and assimilate this delicious and wholesome food.
Ayurveda Recipes: Cumin, Coriander & Fennel Tea
Cumin, Coriander, & Fennel tea (CCF tea) is one of the simplest and most famous Ayurvedic home formulas for detoxification, weight loss, and the burning up of excess water retention.
This revitalizing yet mild blend gets right to the point by warming up your circulation and cleansing your lymphatic system.
It stokes your metabolism and digestive fire restoring your vitality where winter sluggishness abounds.
Its mild bitterness revs up the detoxification process and purifies the blood.
Ingredients
1/4 tsp CORIANDER SEED
1/4 tsp CUMIN
1/4 tsp FENNEL SEEDS
Instructions
In Ayurveda teas are the traditional method of delivering the medicinal effects herbs and spices to your body's tissues. Ayurvedic teas generally consist of a single herb or blend of herbs steeped in hot water.
Boil 1 1/2 cups of water
Add the whole cumin, coriander, and fennel seeds.
Let steep for 5 minutes, or until it cools to a comfortable drinking temperature.
Strain and serve, discarding the spices.
Drink with every meal for at least two weeks.
If you prefer to use organic, fresh, medicinal grade quality ingredients, consider purchasing Cumin, Coriander & Fennel Tea from our herb store.
From Karma Gaia:
Beet Cleanse Soup (Borscht)
This recipe pairs winter root vegetables like potatoes and beets with the cleansing spring flavors of dill and vinegar, helping your body transition into spring. Beets and vinegar are a perfect addition to an early spring diet. They offer a healthy remedy to a congested spring blood and liver. As they stimulate the gall bladder to release bile, they flush out burdensome fats and toxins leftover from holiday celebrations, reducing triglyceride levels. Bile is also a major pathway of cholesterol metabolism. The mild laxative qualities of beets and vinegar help flush the digestive tract as well. The beta-carotene in beets is an excellent liver tonic.
Ingredients
3 tbsp APPLE CIDER VINEGAR
2 c BEETS
1/4 tsp BLACK PEPPER
2 c CABBAGE
4 whole CARROT
3/4 c DILL
1 whole POTATO
1/4 tsp SALT (MINERAL SALT)
2 tbsp SUNFLOWER OIL
1/2 c YELLOW ONION
Instructions
Chop onions. Slice potato, carrots, beets and cabbage thinly. Place all ingredients in a pot and cover twice the height with water. Bring to a boil and simmer, covered, for one hour of more.
Variations include garlic and parsley.
From Karma Gaia:
Turmeric & Cumin Rescue Tea
As your body enters a natural cleanse cycle, the early days of Spring may be critical for your health. The heavy snowfall & dampness characteristic of February is a sure sign that spring is approaching. Winter fat starts to melt, clogging your circulatory system, and making blood rich and oily. Without proper diet and herbal support, symptoms like a runny nose, watery eyes, dark circles, sneezing, coughing, itchy nose/eyes, asthma, and headaches run rampant. As dampness builds, you'll suffer from other ailments as well, like sore throats, puffiness in your skin, and heaviness in your chest. These are all important warning signs that your body's natural detox cycle is causing a buildup of congestion in your body. Take caution, as this is a peak season for serious ailments like congestive heart failure and heart attacks. Sip Turmeric & Cumin Rescue Tea to ease February & March ailments. Cumin's warmth and rustic dryness soaks up the excess of spring moisture. It's pungency dilates blood vessels, helping blood flow smoothly through your veins and restoring your skin's healthy glow. Turmeric invigorates your blood and gets it moving again, dispelling winter stagnation. Turmeric helps to directly thin the blood, digest proteins, and metabolize fats efficiently. Together, these spices provide some relief from the imbalances of winter and the coming spring.
Ingredients
1/4 tsp CUMIN
1/4 tsp TURMERIC
Instructions
For best results, grind whole cumin seed in coffee grinder or mortar and pestle. Place spices in tea cup. Pour 1/2c boiling water over spices and let steep, covered, for thirty seconds. Fill remainder of cup with room temperature water, or until liquid is cool enough to drink.
From Karma Gaia:
Ayurveda Recipes: Roasted Butternut Squash Salad with Tahini
In February you naturally crave stimulating foods to wake up your body from a long winter of hibernation. Parsley's crunchiness is uniquely satisfying after a long winter of comfort foods. Parsley green goodness refreshes and purifies your blood. It gets your blood moving, replacing the pale skin of winter with a fresh & new glow. Its hot and dry qualities drain excess Kapha in springtime when your body is naturally letting go of winter weight.
Aromatic & spicy, raw onions and garlic are powerful tools for spring cleansing. Their pungent bite stimulates your blood, opens your vessels, and brings heat back into your skin.
Chickpea is packed with soluble and insoluble fiber to encourage easy elimination. Raw onions and garlic add a strong laxative element to cleanse & purge the bowels.
Butternut squash and sesame are excellent blood tonics for those who have tendency towards anemia. Sesame nourishes the muscles as well.
Ingredients
3 c BUTTERNUT SQUASH
1 c CHICK PEA (GARBANZO)
2 clove GARLIC (RAW)
1 whole LEMON
1/4 c OLIVE OIL
1/4 c PARSLEY (FRESH)
3 tbsp RED ONION (RAW)
1/2 tsp SALT (MINERAL SALT)
3 tbsp TAHINI
Instructions
1. Preheat oven to 425 degrees. Skin butternut squash. Then, cut it in half and remove the pulp. Cube into bite sized chunks. Mince garlic. Strain chick pea reserving 1-2 T bean liquor.
2. Gently mix garlic, 2T olive oil, 1/4tsp salt, butternut squash into an oven roaster. Roast 15 minutes, or until soft. Mix in chickpea and roast an 15 minutes or until butternut is soft. Remove and let cool.
3. Meanwhile, make the tahini dressing by pureeing Tahini, 1 clove garlic, 2T olive oil, lemon juice, 1T of chick pea bean liquor, and 1/4tsp salt in a blender. Remove and place into bowl.
4. Mince and rinse the onion to take the edge off the sharpness and add to tahini mixture . Add finely chopped parsley and mix gently.
5. Add roasted butternut squash and serve.
From Karma Gaia:
Ayurveda Recipes: Coconut & Cilantro Pancake
Shake things up and experiment with Coconut & Cilantro Savory Pancakes. These are unlike your average run-of-the-mill pancakes. Sprinkled with chewy coconut and bright cilantro. They're impossible to resist!
Appropriate for any meal of the day, Coconut and Cilantro Savory Pancakes are made with sour idly batter. They are similar but thicker than crepe-like dosas. A traditional Indian dish, this variation was happily discovered in Pune, India where it is called "Coconut Uttapam." It's impossible to study Ayurvedic cooking without an Indian dish or two- your taste buds will begin to understand the complementary dance of the six tastes, thrill at new flavors, and ways of making delicious, healthy food. Coconut & Cilantro Savory Pancakes are an excellent addition to your repertoire of cooking!
Ingredients
1/4 c BASMATI RICE
1/4 tsp BLACK PEPPER
1/4 c CILANTRO
1/4 c COCONUT FLAKES
1 tbsp COCONUT OIL
1/4 c MUNG BEAN
1/4 tsp SALT (MINERAL SALT)
4 c WATER
Instructions
1. Use the rice, mung bean and water to make an idly batter.
2. Heat large frying pan. Add coconut oil to the pan. When it melts, pour 1c of the idly batter into the pan to make large, fluffy pancakes. If you've made pancakes before, you know what to do! Wait until bubbles form on the edges of the pancake, flip it and cook the other side. Remove when they turn a golden brown.
3. Garnish with cracked pepper, a sprinkle of salt, coconut flakes, and cilantro. For more satisfying feel, add shredded cheese as well.
In India, these pancakes come with spicy chutneys made of coconut, cilantro, and chili. Feel free to experiment with different chutneys as sauces.
From Karma Gaia:
Ayurveda Recipes: Metabolism Boosting Green Tea
Feel alive, bright, and refreshed with every sip of Green Tea with Ginger & Basil. Its vibrant tastes refresh your palate, enliven your taste buds, and stimulate your blood flow. Altogether, these detoxicant herbs leave you feeling clean and clear. If you feel sleepy and sluggish, this peppy yet elegant blend will keep you on your toes, alert & inspired. Your next bright idea is only one sip away.
Ingredients
1 tbsp BASIL
1/2 inch GINGER (FRESH)
1 tsp GREEN TEA
Instructions
Chop 1/2 inch of fresh ginger. Bring 2c of water and ginger to a boil, and lower to a simmer. Meanwhile chop 10 fresh basil leaves. No need to be exact! After 5 minutes of boiling, remove from heat. Add basil and 1-2 tsps green tea leaves (feel free to use a tea bag). Steep for two-three minutes. Strain by putting a strainer over each cup and pouring tea through. Enjoy!
From Karma Gaia:
Ayurveda Recipes: Coconut Milk, Almond Butter, Date & Vanilla Bean Smoothie
Rich and smooth, this 'Coconut Milk, Almond Butter, Date & Vanilla Bean Smoothie' provides some much needed, sweet comfort during a long, exhausting day. Its thick consistency and nut butter protein content makes it all the more filling and satisfying and will help build strength as colder months approach. The scent of sweet vanilla and dates will fill the kitchen as you blend this simple smoothie combination. Pacify Vata and Pitta with this recipe and feel soothed, cooled and nourished. Make sure to use room temperature coconut milk, as straight from the fridge will be too cold and shock the digestive system.
Ingredients
2 tbsp ALMOND BUTTER
1/4 tsp CARDAMOM
2 c COCONUT MILK
5 whole DATES (DRIED)
1 whole VANILLA BEAN
Instructions
Scrape seeds from vanilla pod and coarsely chop dates.Add all ingredients to blender and process until smooth.
From Karma Gaia:
Ayurveda Recipes: Sweet Potato & Spicy Pecan Crisp
Country-Home Sweet Potato & Spicy Pecan Crisp is a satisfying way to spend an evening before the fire. Recline in your favorite easy chair as you enjoy soft, comforting sweet potatoes. This treat will fill your home with a nutty aroma of roasted oats & crunchy oven-baked pecans. A dash of fiery cayenne warms your belly and heart, giving this dessert a subtle 'kick'. Enjoy for dessert at your Thanksgiving table or even for breakfast the next morning.
Ingredients
1/3 tsp CAYENNE PEPPER
5 whole DATES (DRIED)
1/4 c GHEE
3 tbsp MAPLE SYRUP
1/2 c OATS / OATMEAL
1/2 c PECANS
2 pinch SALT (MINERAL SALT)
3 c SWEET POTATO
Instructions
1. Coarsely chop through the nuts. In a large frying pan or cast iron, melt 2 tbsps of ghee over low-medium heat. Add maple syrup, a pinch of sea salt, and cayenne. Mix well, then add pecans and oats to your glaze mix. Stir to completely coat the nuts. Toast for 3-5 minutes. Remove from heat and let cool.
2. Pre-heat oven to 350 degrees. Grate the raw sweet potatoes. Feel free to leave the skins on. Coarsely chop your dates and remove pits. In a medium-large mixing bowl, toss sweet potatoes, dates, and remaining 2 tbsp of ghee. Sprinkle in sea salt.
3. Lightly grease a baking dish that has a tight fitting lid. A dutch oven, ceramic dish, or pyrex are all excellent choices. Pour sweet potato mixture into the dish to about 2-3'' in height. Use a spatula to spread them evenly.
4. Spread crust mixture over the sweet potatoes. Crust should be approximately 1/2 inch thick.
5. Bake covered for 1 hour. Remove lid for the lid for the last 10 minutes for a crispy top. When you pull it out of the oven, drizzle with a little maple syrup and sprinkle of sea salt. Make it "a la mode" by serving with a dollop of maple syrup yogurt!
From Karma Gaia:
PISTACHIO PANCAKES WITH CARDAMOM
Pancakes with spelt flour and spices are much easier to digest and less sticky in the GI tract. Cardamom effectively destroys mucus in the stomach and breaks up the stickiness of wheat. Vata's with gas or weak digestion should be careful to sip warm water whenever eating pancakes or bread like foods which absorb too much fluids from the GI tract.
Ingredients
1/2 tsp BAKING POWDER
1 tbsp BUTTER (SALTED)
1/4 tsp CARDAMOM
1/4 tsp GINGER (DRIED)
1/4 tsp NUTMEG
1/2 c PISTACHIO
1 tbsp RAW SUGAR
2 pinch SALT (MINERAL SALT)
1 c SPELT FLOUR
1/2 tsp VANILLA EXTRACT
1 c WATER
Instructions
Chop pistachios. Mix the remaining dry ingredients and wet ingredients in separate bowls. Combine and griddle 'em up!
From Karma Gaia:
Ayurveda Recipes: Asparagus Saffron Risotto with Lemon
Saffron brings a healthy glow to the body after winter's gray. It is a nourishing purifier that invigorates and moves the blood while cooling it. Saffron's circulatory properties are useful in Pitta disorders with blood stagnation, including inflammation, arthritis, acne, and hepatitis. It improves eyesight and enhances digestion. Saffron's blood moving qualities are particularly desirable among herbs that stimulate the release of oxytocin, the "tend and befriend" hormone, supporting saffron's use as an aphrodisiac when combined with milk and ghee.
Ingredients
2 c ASPARAGUS
1/4 tsp BLACK PEPPER
1 tsp CUMIN
2 tbsp GHEE
1/4 whole LEMON
1 c RISOTTO / ARBORIO RICE
2 pinch SAFFRON
1/2 tsp SALT (MINERAL SALT)
Instructions
1. Grind saffron with a mortar and pestle. Place a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.
2. Meanwhile, in a separate pot bring 1 quart of water to a boil and set aside.
3. Clean and dice asparagus.
4. Sautee the cumin seeds in ghee in a large pot.
5. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Sautee for an additional 30 seconds.
6. Add 1c of boiling water and lower heat to a simmer. Continue adding 1c of boiling water from the other pot every five minutes.
From Karma Gaia:
Ayurveda Recipes: Rose Petal Cookies with Almonds and Cherries
Ayurveda tells us that cakes and cookies provoke Kapha, bog the circulation, and cause mucus. Our body wishes we would abstain from them. Yet our taste buds, not to mention our friends, continue to tempt us with baked delights. And why wouldn't they? It's the traditional time for celebration, and in many cultures, a sweet is considered a very special offering. You shouldn't deny yourself the joy of festitivties.
In response, we've designed a seven step process to make desserts healthier. For example, spelt, ghee, and raw sugar are winning alternatives substantially healthier than wheat, butter and white sugar. Cardamom clears the tendency of flour, sugar and fats to build mucus. Tart cherry stimulates digestive juices.
Rose petals are cooling, anti-inflammatory in the GI, and soothing to the heart especially when mixed with sweeteners. Pitta people are naturally attracted to beauty. They are highly sensitive to and ashamed of off-putting smells. The scent of a rose calms Pitta.
Ingredients
1/4 c ALMONDS
1/2 tsp BAKING SODA
1/2 tsp CARDAMOM
1/4 c CHERRY
1/4 c COCONUT FLAKES
1 whole EGGS
1 tsp FENNEL SEEDS
1/2 c GHEE
1/2 c MILK
1/2 c RAW SUGAR
1 tsp ROSE PETALS
1 tsp ROSE WATER
1/2 tsp SALT (MINERAL SALT)
1 c SPELT FLOUR
1 tsp VANILLA EXTRACT
Instructions
Skin and chop almonds.
Melt ghee. Preheat oven till 350. Beat eggs and ghee on medium speed until frothy about 5 minutes. Setting aside one tablespoon of sugar, add remaining sugar (or preferred sweetener) and continue beating. Add milk and rose water.
Grind spices in a coffee grinder (add a bit of flour as well to make the grind smoother). In a separate bowl, mix together dry ingredients, including dried cherries, almonds, coconut and spices. Combine wet and dry ingredients, stirring in one direction only for about 5 minutes. Let stand additional five minutes. Resume stirring in the same direction for another 5 minutes.
Scoop a teaspoon of cookie dough. Sprinkle some sugar and rose petals on the top and bottom, then place on a greased cookie sheet. Bake twenty minutes or until edges are browned.