Ayurveda Recipes From Karma Gaia:

From Karma Gaia:

Ayurveda Recipes: Lemon & Saffron Tapioca Pudding

Restore comfort and ease to your day with creamy tapioca pudding. The softness of tapioca is a balm to any mental stress, to soothe and lull any anxious thoughts. Warm aromatic saffron adds a subtle elegance to this rich, luxurious dessert while sour lemon adds a stimulating twist.

You'll feel more at peace simply by enjoying this dessert. Tapioca contains omega-3 and omega-6 fatty acids which are both critical for brain function. If you feel irritable, the nourishing fats of coconut milk can calm your mind. Saffron is a calming aromatic. Make this dessert at the end of a stressful day or enjoy as a reprieve from high pressure situation.

Ingredients

3 c COCONUT MILK

1/4 c RAW SUGAR

1 tsp LEMON ZEST

1/2 c TAPIOCA

1/2 tsp VANILLA EXTRACT

1/4 tsp SAFFRON

2 pinch SALT (MINERAL SALT)

Instructions

1. Wash the tapioca pearls and let sit 15-20 minutes. For larger pearls, let sit one hour. They will soften, and swell, but should not be sticky.

2. Bring the coconut milk to a boil. Note: recipe works well with milk or almond milk as well.

3. Reduce heat to a simmer. Add tapioca, vanilla extract, saffron and lemon zest. Stir frequently to avoid tapioca sticking to bottom of pan.

4. Cook until tapioca pearls are soft, including the center.

5. Finally, add sugar and salt. Stir until completely dissolved. Chill and serve.

From Karma Gaia:

Ayurveda Recipes: Orange Millet Pancake

Sweet, heavy but easy on the belly, 'Orange Millet Pancakes' will leave you feeling grounded and content without burdening digestion. These pancakes break away from the simple flour, eggs and milk combination you may have enjoyed growing up, and replace traditionally difficult to digest wheat flour with a combination of ground almonds and millet.

These pancakes balance Vata and Pitta, but aggravate Kapha. Millet is a lighter grain that doesn't sit heavy in the stomach. Its astringent and slightly diuretic qualities mean it's a better option for Kapha types than wheat, but this recipe is still too heavy and sweet for them. The oiliness of ghee and heaviness of eggs means these pancakes are balancing for Vata, unless the diuretic nature of millet increases the urge to urinate excessively. Sweet and gooey, this recipe soothes and cools an overheated digestive tract, making it most suitable for Pitta types.

Ingredients

1/2 c MAPLE SYRUP

3/4 c ALMONDS

2 tbsp GHEE

2 tbsp RAW SUGAR

1 tbsp ORANGE ZEST

2 whole EGGS

2 c ALMOND MILK

2 whole ORANGE

2 tsp BAKING SODA

1 c MILLET

1/2 tsp CINNAMON

1/2 tsp NUTMEG

Instructions

Notes on Ingredients:

Replace almonds with almond flour.

Replace millet with millet flour.

1. Combine millet flour, almond flour, sugar, baking soda and nutmeg in a large bowl.

2. In a separate bowl, whisk together eggs and almond milk.

3. Combine wet and dry ingredients until smooth.

4. In a non stick pan, heat a little ghee. When very hot, ladle in some pancake mix.

5. Cook for 2-3 minutes until you can see some bubbles rising on the pancake, then flip. Cook until golden brown on both sides.

6. To make the orange sauce, heat maple syrup, the juice of oranges and a pinch of orange zest in a pan until warm.

7. Drizzle over pancakes before serving.

From Karma Gaia:

Ayurveda Recipes: Egg Baked In Avocado

Treat yourself to 'Eggs Baked in Avocado' for your weekday or weekend brunch. This meal is so simple to prepare from the comfort of your own kitchen, but boasts a restaurant feel. Heavy, oily but still easy to digest, this dish nourishes the body and builds strength. You'll be satisfied all day after eating. It goes great with some fresh sourdough toast too!

Ingredients

8 g CILANTRO

4 whole EGGS

2 c AVOCADO

1 whole LIME

1/2 tsp CUMIN

2 pinch RED PEPPER FLAKES (CHILI)

Instructions

1. Preheat oven to 450F.

2. Cut 2 whole avocados in half and remove the stones.

3. Scrape out the hollow slightly so it is large enough to fit an egg (it's ok if some eggs spills out!).

4. Over the avocado halves, add a squeeze of lime juice and sprinkle of cumin powder.

5. Crack an egg into each of the hollows and place on a baking tray.

6. Bake for about 15 minutes, until white is fully cooked but yolk still slightly soft.

7. Remove from the oven and add a pinch of red pepper flakes, lime zest and the fresh cilantro leaves to each.

From Karma Gaia:

Ayurveda Recipes: Coconut, Raspberry & Peach Popsicle

Tart sweet, creamy and cool on a summer day, homemade popsicles are a treat for your kids, or the kid in you!

As the summer heats up, your nerves may feel sizzled as your patience wanes. Summer heat, especially when combined with dryness, truly does grate on the nervous system, making you feel impatient and testy. The myelin sheath, which surrounds each and every nerve, is made up of nerve calming fats. A string of hot days can make your nervous system threadbare, dry and desperate for nourishment. Coconut milk restores tranquility by offering nourishing insulation back to your nervous system through its wonderful content of healthy fat.

Ingredients

2 c COCONUT MILK

1 whole PEACHES

1 c RASPBERRY

Instructions

1. Coarsely chop the peach and raspberries. Place in a medium mixing bowl.

2. Mix in one 14 oz. can of coconut milk.

3. Pour mixture into popsicle molds and freeze for at least three hours or overnight. Have them ready to go for the next day!

From Karma Gaia:

Ayurveda 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

3 c HEAVY CREAM

2/3 c RAW SUGAR

1/4 c SKIM MILK POWDER

2 tbsp ROSE WATER

1/4 c PISTACHIO

1 tsp SAFFRON

1 tsp CARDAMOM

1 tsp ROSE PETALS

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.

From Karma Gaia:

Ayurveda Recipes: Apple Lime Smoothie with Ginger & Cardamom

Revive your body with this refreshing & life restoring smoothie that boasts a zing of lime and summer spices. The heat of summer seems to bake the electrolytes out of your body, making you feel tired and fatigued. Smoothies are a perfect way to rehydrate your body in summer.

Summer is a natural time of year to introduce more simple carbohydrates into your diet, such as the fructose found in fruit. These simple sugars restore blood sugar levels, which can be unstable after sweating in the heat. A pinch of salt can benefit dry Vata types.

Raw apples cool & refresh your body when the heat is strong due to their astringent taste (the rough feeling on your tongue). Lime, cardamom & ginger make this smoothie light and playful. The sour taste of the lime opens your pores helping you keep cool. Ginger & cardamom are a digestive aid.

Exercise moderation with fruit smoothies if you have high blood sugar levels or diabetes.

Ingredients

1 whole APPLE (RAW)

1/2 c WATER

1/4 whole LIME

1/8 inch GINGER (FRESH)

1 pinch CARDAMOM

1 pinch LIME ZEST

Instructions

1. Core & chop the apple. Scrape the zest off of a lime with micro-grater, zester, or sharp knife. Grate the ginger. Grind cardamom in a coffee grinder.

2. Add above ingredients to a blender. Squeeze lime juice over mixture. Add water and puree until smooth.

Serve immediately. Contents may separate quickly. To keep contents from separating, add kiwi.

From Karma Gaia:

This mix is very refreshing for a hot day. It is a strong refrigerant. Watermelon cleanses the urinary tract while aloe vera cleanses the liver and GI. Mint opens the pores for an extra refreshing, cooling effect.

Ingredients

2 tbsp ALOE VERA JUICE / GEL

1 tsp MINT

1 c WATERMELON

Instructions

Follow directions on aloe vera bottle for correct dosing/ qty.

If you have a Yonanas Machine

Cut watermelon into 1 inch cubes and freeze. Freeze aloe gel in an ice cube tray. Alternate watermelon, aloe vera, and mint leaves

If you have an ice cream maker

Puree all ingredients and put into the ice cream makers cylinder and follow manufacturer's instructions.

Otherwise

Puree all ingredients and pour into a container that won't crack in the freezer. Check the mix after about 2.5 hours , or until it starting to freeze. Once you see ice on the edges, whip with a spoon vigorously and return to the freeze. Put it back in the freezer and repeat mixing each 10 minutes until it is fully frozen but creamed.

From Karma Gaia:

Ayurveda 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: Fennel Bulb Dipped In Sweet Pea Hummus & Avocado

This cooling, sweet alternative to regular hummus will soothe burning sensations in the body - an innovative choice for pacifying Pitta this summer. Brighten up your next picnic with this dish, or serve as a starter at an afternoon barbecue.

As the temperatures rise, sweet pea and avocado reduce internal heat due to their cold nature and sweet taste. Lime also supports the reduction of excess heat as its sour taste increases the flow of bile, cooling and purifying the liver and, in turn, the blood. This smooth and creamy dish also reduces acid indigestion due to the combination of anti-inflammatory and alkalizing ingredients.

Ingredients

1 c AVOCADO

1/2 tsp FENNEL SEEDS

1 c FENNEL STALK

1 whole LIME

2 tbsp OLIVE OIL

2 pinch SALT (MINERAL SALT)

1/2 c SWEET PEAS

Instructions

1. Wash and slice fennel bulb lengthwise. Set aside for dipping.

2. Defrost peas by gently soaking in warm water.

3. Add to blender with avocado, ground fennel seeds, lime juice, olive oil and salt. Blitz until completely smooth.

From Karma Gaia:

Ayurveda Recipes: Mango Lassi

Mango lassi's happy flamboyance will brighten your day with its healthy, festive atmosphere. Its sweetness invites happiness and a smile while nourishing qualities authentically replenish your body after summer heat leaves you feeling depleted. When it's time to celebrate, this satisfying treat will delight you and your friends.

Ingredients

1 tsp HONEY

1/4 c MANGO

1 tsp MINT

2/3 c WATER

1/3 c YOGURT

Instructions

Puree mango flesh with yogurt, water and remaining ingredients. Garnish with fresh mint and served chilled. You can also add a dash of cayenne pepper for a spicy twist.

From Karma Gaia:

Ayurveda Recipes: Rose Petal Cherry Sorbet

Sweet, soothes the liver and builds the blood. Cherries and most red, blue or orange foods are a home remedy for the liver and anemia.

Ingredients

4 c CHERRIES

1/2 c RAW SUGAR

1 tbsp ROSE PETALS

Instructions

Boil 1/3c water in sugar until dissolved. Remove cherry pits and blend ingredients. Put in freezer. After one hour or when ice begins to form, stir every fifteen minutes until frozen.

If dried cherries use 2c + enough water to fill a quart. Boil water and dried cherries with sugar until sugar is dissolved and cherries are re-hydrated.

From Karma Gaia:

Ayurveda Recipes: Yogurt & Cumin Digestive Lassi

Lassis digest easier than yogurt. Blending breaks up the gel and spices combat mucous. Lemon helps reduce the astringency of churned yogurt which can be slightly constipative.

The amount of water in a lassi varies with strength of digestion. Those with weaker digestion can use non fat yogurt with a 1:3 ratio of yogurt to water. For stronger digestions 3:1 ratio of yogurt to water.

Lemons are okay to mix with yogurt because it is already soured. Mixing lemons with milk, other the hand, curdles in the stomach!

Ingredients

1/4 tsp CUMIN

1/8 whole LEMON

2 pinch SALT (MINERAL SALT)

2/3 c WATER

1/3 c YOGURT

Instructions

Puree all ingredients in a blender and serve. Here 1/8 lemon means a normal "wedge" or slice of lemon.

From Karma Gaia:

Ayurveda Recipes: Blueberry, Mint & Coconut Milk Ice Cream

A hot temper and red, itchy eyes in summer time is a sign that your liver is being taxed by the endless heat. Every single ingredient nourishes and cools your liver. You'll notice this cooling effect in your eyes as they become more relaxed, and by your calm mind as you "chill-out." Coconut milk, rich with cool oils, nourishes the liver by allowing blood and liver qi to move smoothly throughout the body. Mint is a classic herb for releasing extra heat and cooling the liver. Adding mint as a garnish completes this delicious formula for your liver. Blueberries also reduce levels of inflammation in blood.

Ingredients

2 c BLUEBERRY

2 c COCONUT MILK

1 tbsp MINT

1/4 c RAW SUGAR

Instructions

Step 1: Begin the night before by placing a frozen bowl and a mixing bowl in the freezer that will serve as your ice cream container. Place all ingredients in the fridge as well so ingredients will be as cold as possible.

Step 2: Puree blueberry, coconut milk and raw sugar or honey with a blender, forming an emulsion.

Step 3: Finally pour the blended blueberry ice cream into the now frosted bowl and leave in the freezer until the ingredients begin to solidify into something that looks like ice cream. For best results, stir the ice cream every 15 minutes to break up ice crystals (effectively creaming the ice). Once solidified, scoop and serve yourself with a homemade delight.

4. Garnish with fresh mint. Feel free to top with a few fresh blueberries!

From Karma Gaia:

Ayurveda 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

16 g 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 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 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.