Recipes

Split Pea Soup

split-pea-soup-675x454
Ingredients:

  • 2 cups split peas, boiled in 6 cups water
  • 4 or more cups additional water
  • 1 large onion, minced, 2 cups
  • 2 medium celery stalks, quarter rounds, 1½ cups
  • 2 medium carrots, thin quarter rounds, 1½ cups
  • ½ tsp sea salt
  • 5 tsp soy sauce, optional

Procedure – Boil split peas for 1 hour in 6 cups water until soft. Using the same pot, add the additional water. Mix with beans so water is at the bottom of the pot. Add vegetables. Sprinkle sea salt on top. Cover and bring to a boil. Simmer 30 minutes over low heat, using a heat diffuser if needed. Add soy sauce if used.

Yield: 10 cups

Source: Ohsawa Macrobiotics

Kitchari

Indian Daal

Traditional Indian food for soothing diets. Nutritious and easily digested, Kitchari is simply rice and dahl cooked so thoroughly together that they make a creamy stew. This makes a good soup for an evening supper or a light meal while fasting. Total cooking time about 1 1/2 hours.

Ingredients:

  • 1/4 cup mung lentils, cleaned and washed
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon Vata Churna
  • 1/4 cup rice
  • 2 tablespoons ghee
  • 1 1/4 cup water
  • 1/4 teaspoon saffron (optional)
  • 1 tablespoon ghee
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds

Bring water to a boil in a 2 quart pan. Add lentils, salt, and Churna. Cover and bring back to a boil, then reduce heat to ver low and simmer for about an hour.

Add rice, ghee, water, and saffron. Increase heat and bring to boil again. Then reduce to low and simmer for half an hour. Stir frequently to avoid sticking and add more water if it becomes too thick. Khichari should have the consistency of thick gravy. When ready to serve heat ghee in small pan with spices. When mustard seeds start to pop stir spices into Khichari and serve.

Serves 2 or 3

Source: The Ayurveda Cookbook

Ayurvedic Vata Churna

churanThis is a recipe for a Vata Balancing spice mix, used in AyurVedic cooking. I make this churna in small batches and use it often in all my root veggie dishes and in soups as well. This spice powder has a robust deep flavor which perks up the dish and it tastes extra yummy when your vata is imbalanced. The specific spices used in this churna balance the vata dosha.

Ingredients:

  • 2 tablespoons whole fennel seeds.
  • 1 tablespoon whole coriander seeds.
  • 1 tablespoon whole cumin seeds.
  • 1 tablespoon ground turmeric.
  • 1 tablespoon dried basil.
  • 2 teaspoons powdered ginger.
  • 2 teaspoons salt.
  • 1 teaspoon asafetida (hing)

Store in a glass jar and it will stay fresh for up to a month.

Source: Rhythm of Healing

Ama Pachana Spice Water

green-tea-335x251Drink Ama Pachana Spice Water throughout the day for a very purifying effect and to help enhance your digestion.

Ingredients:

  • Two to three thin slices of fresh ginger
  • ¼ tsp. cumin
  • ¼ tsp. fennel
  • 2 black peppercorns
  • 2 leaves of mint

Directions:

Boil two quarts of water and put it in a thermos flask. Add herbs and let it steep.
Enjoy!

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"Diet has the distinction of being the only major determinant of health that is completely under your control. You have the final say over what does and what does not go into your mouth and stomach. You cannot always control the other determinants of health, such as the quality of the air you breathe, the noise you are subjected to, or the emotional climate of your suroundings, but you can control what you eat. It is a shame to squander such a good opportunity to influence your health." ~Andrew Weil, MD
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