Ayurveda Recipes From Karma Gaia:

From Karma Gaia:

Ayurveda Recipes: Multigrain Pancakes

Bran is high in fiber and thus supports the colon and regular bowel movements. But wheat is heavy and the griddle can be buttery provoking Kapha dosha.

These brancakes are soft and moist with crunchy edges, and fill the whole house with a nutty aroma.

Ingredients

1 tsp BAKING POWDER

2 pinch CARDAMOM

2 pinch CINNAMON

1/2 c MILLET

1/4 c OAT FLOUR

2 pinch SALT (MINERAL SALT)

1/4 c SORGHUM FLOUR

1 tsp SUCANAT

1 tbsp SUNFLOWER OIL

1/4 tsp VANILLA EXTRACT

1 c WATER

Instructions

Mix the water, sucanat, and sunflower oil. Mix together the remaining ingredients in a separate container. Combine. Let sit for 5 minutes. Stir and make pancakes as normal.

From Karma Gaia:

Ayurveda Autumn Recipes: Sweet Potato, Purple Cabbage & Radish Taco

This recipe will open you up to a new perspective on the culinary possibilities of plantain. This versatile member of the banana family is often used in place of potatoes due to its starch content and relatively neutral flavor. Not as sweet or soft as the bananas we are accustomed to, plantains can be easily incorporated in savory dishes. They will add substance and fuel to your meal, leaving you feeling satisfied and energized. For best results, cook plantains (they can be too firm and taste quite bitter when eaten raw) and ensure they are ripe. They can feel cold and dry in the gut due to their astringent nature, but once they absorb the oily qualities of ghee and warmth of spices in the recipe they become easier to digest and satisfying. Add a fresh ginger, cilantro and lime sauce to lighten and freshen the meal.

Ingredients

1 c AVOCADO

1 c CABBAGE (RAW)

1/2 tsp CUMIN

1 clove GARLIC

1 tbsp GHEE

1 whole LIME

1/4 c RADISH (RAW)

1/4 c RAISINS

1 tsp RED PEPPER FLAKES (CHILI)

1/2 tsp SALT (MINERAL SALT)

3 c SWEET POTATO

1/4 c WALNUTS

Instructions

1. Preheat oven to 400F.

2. Peel and cube sweet potato and add to oven dish with ghee, garlic, chili and cumin.

3. Toss to ensure the sweet potato is fully coated, then bake for 30 minutes until tender.

4. Shred cabbage, chop walnuts and finely slice radish.

5. Blend avocado, juice of lime and salt.

6. Layer ingredients in taco shells as you like and garnish with raisins.

From Karma Gaia:

Buckwheat Tea Cake with Orange Zest & Raspberry

Buckwheat tea cakes with raspberry and orange are a dainty treat for socializing with friends. Buckwheat flour is lighter and drier than wheat flour, so that after eating this tea cake you'll feel as clear as the August skies. You and your friends will also enjoy the brightness of orange zest. A hint of raspberry hides within the smoothness of the cake, a delightful, energizing surprise when it touches your tongue. Paired with freshly brewed sun-tea, this cake is as sweet and carefree as conversation with friends.

Ingredients

1 c BUCKWHEAT

1/4 c COCONUT OIL

3 whole EGGS

1 tsp ORANGE ZEST

1/2 c RASPBERRY

1/3 c RAW SUGAR

1 tsp VANILLA EXTRACT

1/4 c YOGURT

Instructions

Preheat oven to 350F. Grease a square 8- or 9-inch baking pan or dish. Set aside. In a separate bowl, melt the butter or coconut oil.

Whisk the eggs then add sugar slowly, whisking again until the eggs are frothy.

Whisk in the yogurt and vanilla. Carefully add a bit of the melted coconut oil to the egg mixture, whisking continuously as you slowly add all oil. Whisk in the buckwheat flour until batter is smooth. Mix in orange zest and raspberries.

Pour into prepared pan or dish and bake 30 minutes, until just set in center. Cool at least 30 minutes in pan before slicing into squares to serve warm, or cool completely if you prefer.

Add additional toppings if desired. Add 1/4 cup almond meal for a nutty flavor and rustic texture. Substitute butter for coconut oil for more classic, creamy richness.

From Karma Gaia:

Ayurveda Summer Recipes: Cultured Cashew Cheese

'Cultured Cashew Cheese' may sound like a handful, but it's surprisingly simple. With just two main ingredients (plus a pinch of salt and a drop of water!) you can create this creamy, tangy spread. Those who are intimidated by culturing (aka fermenting), foods can rest easy. This vegan friendly option is a perfect starting point for beginners.

The process of culturing occurs when bacteria, such as lactobacilli, feeds on sugar as its energy source creating lactic acid. Culturing the cashews in this way with coconut yogurt preserves the vital nutrients, creates enzymes which aid digestibility and puts those all important probiotics back into your digestive system, creating a blooming gut flora. You'll feel vibrant and well year round.

Ingredients

2 c CASHEWS

2 tbsp COCONUT YOGURT

1/4 tsp SALT (MINERAL SALT)

Instructions

1. Soak cashews overnight.

2. In the morning, drain soak water and rinse cashews. Blend in high powered food processor until completely smooth. You may need to add 1-2tbsp of water.

2. Add yogurt and salt and blend once more to combine, scraping down the sides as needed.

3. Leave to set for 24 hours in a clean air-tight container at room temperature.

From Karma Gaia:

Ayurveda Summer Recipes: Quinoa Stuffed Red Bell Peppers

As your body prepares for the frenzied fall season, you may begin to crave foods that are more heating in nature. The cool crisp mornings of August cue your body to shift from the light fare of summer towards the nourishing warmth of a red bell pepper and heartiness of quinoa. You might notice cravings for comfort foods increasing this time of year, especially when cold air masses start to descend from Canada. This dish is mild for all constitutions, but in excess the heat of bell pepper can aggravate Pitta's fire.

Ingredients

2 tbsp ALMONDS

1 pinch BLACK PEPPER

4 clove GARLIC

1 tsp GHEE

1/4 c GOAT CHEESE

1 c QUINOA

2 c RED BELL PEPPER

1/2 c RED ONION (RAW)

1 pinch SALT (MINERAL SALT)

2 tsp TARRAGON

Instructions

Pre-heat the oven to 350 degrees.

1. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Lower temperature to a simmer, cover and let cook for 20 minutes or until quinoa becomes soft.

2. Heat ghee in a frying pan. When it melts, add diced onion and garlic. Sautee until the onions soften. Add tarragon, salt and pepper. Remove from heat. Gently fold in quinoa. Then, gently fold in 3 tablespoons of goat cheese.

3. Cut the 2 bell peppers in half. Remove stems and seeds. Place on a baking sheet. Fill peppers with quinoa-goat cheese mix. Top the peppers with the remaining goat cheese. Sprinkle slivered almonds on top. Bake for 15 minutes. Remove from oven, sprinkle with a little garnish of tarragon and serve.

For enhanced flavor, try filling the peppers and grilling them, instead of baking. Place in broiler on high for 2 minutes after grilling, to roast the almonds.

Ayurveda Summer Recipes: GREENS & FRESH HERB FRITTATA

Savory, aromatic, and light, the Greens & Fresh Herb Frittata is a rustically nourishing way to begin your morning. Transport yourself to a wide, tiled-floor kitchen overlooking lush Italian countryside as you dig into this hearty, yet light dish. Bright, fresh herbs awaken your sleepy cells as eggs provide the energy you need to make it through a busy day. Deceivingly simple, a frittata gives the impression that you spent the morning slaving away in the kitchen. We won't tell how easy it was if you won't!

Ingredients

1/4 tsp BLACK PEPPER

6 whole EGGS

1/2 tsp OREGANO

1 tsp PARSLEY (FRESH)

1/4 tsp SALT (MINERAL SALT)

1/4 lbs SPINACH

1 tsp THYME (FRESH)

Instructions

The idea behind a frittata is that the edge should be roasted while the center fully cooked but not too dry. To accomplish this, sear the eggs in a hot frying pan then place in the oven.

Preheat oven to 350.

Step 1: Cook spinach on high heat until wilted and water boiled off.

Step 2: Crack eggs into a large mixing bowl. Beat the egg mixture vigorously to whip air into it, which will create a fluffier product.

Step 3: Chop spices. Fold spinach, spices, and all ingredients gently into the egg mixture.

Step 4: Heat a well greased cast iron skillet until a drop of water dances on the surface. The pan should be hot enough so that the egg sizzles immediately upon contact. Add the egg mixture. Immediately place in preheated the oven.

Bake twenty minutes or until egg begins to brown.

From Karma Gaia:

Ayurveda Summer Recipes: Curried Plantains Quesadilla

This recipe will open you up to a new perspective on the culinary possibilities of plantain. This versatile member of the banana family is often used in place of potatoes due to its starch content and relatively neutral flavor. Not as sweet or soft as the bananas we are accustomed to, plantains can be easily incorporated in savory dishes. They will add substance and fuel to your meal, leaving you feeling satisfied and energized. For best results, cook plantains (they can be too firm and taste quite bitter when eaten raw) and ensure they are ripe. They can feel cold and dry in the gut due to their astringent nature, but once they absorb the oily qualities of ghee and warmth of spices in the recipe they become easier to digest and satisfying. Add a fresh ginger, cilantro and lime sauce to lighten and freshen the meal.

Ingredients

1/4 c CILANTRO

1/4 tsp CUMIN

1/2 tsp CURRY POWDER

2 tbsp GHEE

1-inch GINGER (FRESH)

2 c GREEN PLANTAIN

2 whole LIME

1 c MASA

1 pinch RED PEPPER FLAKES (CHILI)

1/3 lbs SPINACH

1/4 tsp TURMERIC

Instructions

Notes: Use pre-made burrito/tortilla wrap for a shorter preparation time.

1. Ensure plantains are ripe for a sweeter effect, or unripe for less sweet and more savory effect. Peel, then chop into bite-sized chunks. Make a paste of the spices by mixing spices with a few drops of water.

2. Heat ghee and fry plantain on medium heat until golden brown. Add a little dab of ghee at end, add spices, and fry for a few seconds only. Then mix spices with the plantain.

3. Remove the plantain and wilt spinach leaves in the same pan.

4. Blend juice of lime, cilantro, and fresh ginger into a light sauce.

5. Take a tortilla wrap and place it in a clean, non stick frying pan.

6. Over one half, spread a layer of curried plantain, wilted spinach and a drizzle of the lime sauce. Mash the plantains slightly.

7. Fold the tortilla in half and heat on medium for 1-2 minutes on each side until lightly golden and crispy. Cut into wedges.

From Karma Gaia:

Ayurveda Summer Recipes: Rose, Pistachio, Saffron, Cardamom Ice Cream

Surprise! Homemade ice cream can be Ayurvedic! No need to deprive yourself of one of summer's most special treats. Knowing a few simple tricks about foods and spices is the key to making an ice cream that not only tastes good, but makes you feel good.

Rose Pistachio Saffron Cardamom Ice Cream is sweet and aromatic. Rose, saffron, and cardamom provide elegant, decadent aromas which in turn help you digest heavy, cold ice cream. The crunchy texture of pistachios compliments the sweet and smooth consistency of this creamy dessert. Hearty, rich pistachios also offer a savory balance to sweet ice cream.

Ingredients

1 tsp CARDAMOM

3 c HEAVY CREAM

1/4 c PISTACHIO

2/3 c RAW SUGAR

1 tsp ROSE PETALS

2 tbsp ROSE WATER

1 tsp SAFFRON

1/4 c SKIM MILK POWDER

Instructions

1. Put the pistachios in the freezer.

2. Heat the remaining ingredients over low heat until the sugar is dissolved and it begins to steam. Briskly whisk for one minute.

3. Chill all ingredients in the refrigerator for 30 minutes.

4. Use an ice cream maker, or if not available, simply place in the freezer and stir every fifteen minutes until frozen.

5. When the ice cream is almost done, drop in the and/or pistachios, if using. Serve in frozen bowls and garnish with candied rose petals.

Alternatively, freeze 3/4's of the liquid portion, then place in a vitamix or high end blender with the remaining 1/4. Mix in the solid ingredients.

Ayurveda Summer Recipes: Light Avocado Sushi Roll

It's inevitable that vegetarians will struggle to find good sushi from time to time. While most restaurants offer a veggie or vegan option, often the variety is limited as fish fillings take center stage. The solution? Create your own personalized sushi rolls at home! It's not as difficult as you may think, and this 'Avocado Vegetable Sushi Roll' adds an exciting flare as the traditional nori sushi roll is replaced with collard leaves. It gives a fresh, crisp feel to the dish and the vibrant green brightens up your plate. Serve this alfresco at your next picnic or bring some with you to the park for a bite-sized savory snack for you and the kids.

Ingredients

1 c AVOCADO

1/2 c BASMATI RICE

1/4 c CABBAGE (RAW)

1 whole CARROT

1/2 lbs COLLARD GREENS

1 whole LIME

2 tbsp SOY SAUCE

1 c SUMMER SQUASH

Instructions

1. Prepare collard leaves cutting and removing stem, washing and setting aside to dry.

2. Rinse rice (for best results, use short grain or sushi rice) in a sieve until it runs clear, transfer to a pot and cook with 1 cup of boiling water and heat on low for 20 minutes.

3. Julienne squash and carrots, shred cabbage, and slice avocado.

4. Divide ingredients across two collard leaves by layering sushi rice followed by vegetables, sliced avocado, and a squeeze of lime and soy sauce.

5. Tuck in the top and bottom of the collard greens and roll into a log shape or 'sushi roll'.

6. Slice into bite-size sushi pieces and enjoy.

Ayurveda Summer Recipes: Mung Dal, Coconut & Cilantro Kitchari (Pitta Reducing) Read about pitta here: What is Pitta? - Definition from Yogapedia

Just like a comforting bowl of grandma's chicken soup, kitchari will leave you feeling nourished and content. This Pitta Pacifying Kitchari contains Ayurveda's top foods to reduce inflammation. It cools and soothes internally so you'll feel refreshed and at ease after eating. Although tridoshic, this kitchari is especially suitable for Pitta types that are prone to feeling overheated, irritable or stressed out. The cilantro and coconut are cooling foods that remedy a Pitta.

A combination of mild and subtle flavors, this meal helps calm a fiery digestive tract. Hearty yet light, it satisfies your hunger but is still easy to digest. Kitchari is a staple in the Ayurvedic diet and is considered the signature cleansing meal. It can, however, be enjoyed at any time to give your stomach a well deserved break from eating complicated foods or eating on the run.

Ingredients

1 c BASMATI RICE

1/3 c CILANTRO

1/3 c COCONUT FLAKES

2 tbsp GHEE

3/4 inch GINGER (FRESH)

1/2 c MUNG BEAN

1/4 tsp SALT (MINERAL SALT)

1/2 tsp TURMERIC

6 c WATER

Instructions

Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain. Put the ginger, coconut, cilantro and the 1/2c water into a food processor and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor. Next mix in the rice, mung dal and the six cups of water. Return to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.