ayurveda recipes

Kichadi – a balancing Ayurvedic Dish for Detoxing and resetting your digestion

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I’m into sharing recipes lately!  I think it is so important to get in the habit of cooking for yourself, and the more you do it, the easier it is!  I may have posted this, but it has been a while, and now that we are experiencing the change of seasons, a good ‘ole bowl of kichadi (Ayurvedic Mung Bean stew) is super balancing for all three doshas!  You can be flexible with the spices and veggies, listed below as well to make this recipe your own.  Enjoy!

KICHADI RECIPE – 3 to 4 servings

  • kichadis1 C white basmati rice (can use less, or substitute with Quinoa if rice sensitive)
  • 1 C split mung beans (available at the Natural Foods Coop in San Luis Obispo also called “Mung Dahl”)
  • 8 C water, or use a veggie stock
  • 1 T fresh grated ginger root, less with high Pitta
  • 1/2 tsp. cumin seeds or 1 tsp. ground cumin
  • 1/2  tsp. mustard seeds (can omit if high pitta)
  • 1 tsp ground coriander
  • 1/2  tsp. fennel seeds
  • 1 tsp. dried oregano leaves
  • 1 clove garlic (omit if Pitta)

Heat up spices on the bottom of the pot, stirring constantly for about 1 or 2 minutes, until aromatic. Add the remaining ingredients and bring to a boil for about 5 minutes, and then reduce heat to medium-low.  As rice and beans are cooking, chop and add vegetables such as carrots, zucchini, broccoli or what ever is in season.

After bringing water to a boil, simmer for approximately 30 minutes – until  most of the liquid is absorbed, but the consistency is smooth, not mushy and sticky.  If it’s mushy/sticky, simply add more water while cooking.  These beans absorb a lot of liquid. When done, take the pot off the heat and add ghee and Himalayan Sea Salt (pink salt) to taste.

It is better for your digestion to use split mung beans (and even better if you soak them overnight.  However, you can use whole mung beans; however you will need to adjust the cooking time to about 1 hour.

 

 


Delicious Red Lentil Soup Recipe

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I must be in a soup mood these days, and my stepdaughters absolutely love this soup, which is also balancing for fall.

Red Lentil Soup

Ingredients:

  • 1 onion chopped finely
  • Carrots – two or tree, chopped small (same amount as onion)
  • Celery – 2 stalks chopped
  • One cup red lentils, rinsed well
  • ½ teaspoon tumeric
  • 1 teaspoon cumin powder
  • 1 ½ teaspoons coriander powder

Saute onions in ghee or oil (olive or coconut oil okay) then add the tumeric, cumin and coriander.  Add the carrots and celery next.

Add the lentils and 4 cups of vegetable broth, or 4 cups of water and a vegetable stock cube instead of the veggie broth.

In a pressure cooker, bring to pressure, then simmer for 20 minutes.  (Can you tell, I love to cook with pressure cookers!  More on that later)

If you don’t have a pressure cooker, cook for about 45 minutes (or until the red lentils to become tender.)

Blend until smooth (with blender or hand puree tool) and squeeze in a bit of lemon or lime juice.

Serve with some warm steamed veggies, and a piece of gluten-free non-yeasted bread slathered with ghee and you have a tasty Ayurvedic meal.

 

Ayurveda recommends soup for fall

Ayurveda recommends soup for fall

Enjoy!

 

 


It’s Pumpkin time! Fall Harvest Pumpkin Soup Recipe

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It’s almost autumn equinox, and we are starting to get a nip in the air, at least at night here in in the San Luis Obispo area of California. We have several really large pumpkins in our garden, and I just love everything pumpkin, from the seeds to the savory dishes and pies that you can make with them. According to Ayurveda, pumpkin is really balancing to the Vata dosha, especially when its the key ingredient in a warm, comforting fall soup. Fall is the time to start transitioning from salads to soups in order to keep your “vata” balanced.Enjoy my recipe below, which I just cooked up last weekend! Let me know if you’d like more Ayurvedic recipes!

Fall Harvest Pumpkin Soup Recipe

Please note, being the “Vata/Pitta” type that I am, I improvise greatly, so please feel free to do so yourself, especially when it comes to spicing. You can also substitute an acorn squash instead of a pumpkin. If you like your soup richer, try adding a potato when cooking the pumpkin.

• 4 – 6 cups fresh cubed pumpkin
• 1 tablespoon fresh chopped ginger (more if you like ginger)
• 1 or 2 garlic cloves (more if you like garlic)
• 1/2 chopped medium onion
• 4 cups veggie or chicken broth
• 1 can coconut milk
• 1 tablespoon curry powder or use a combination of turmeric/coriander/cumin to taste
• 1/2 teaspoon sea salt (or more to taste)
• 1 tablespoon ghee

Sauté the onions, garlic, ginger and spices in ghee (substitute butter or coconut oil if you prefer) until onions are translucent. Add the pumpkin and the broth and bring to a boil; turn down to simmer and cook until the pumpkin is soft, about 20-30 minutes. (FYI, a pressure cooker is A LOT quicker – like 5 minutes!)

Next use a hand immersion blender (a handy tool for blending soups this fall and winter) to blend the pumpkin. If you don’t have one, just place the pumpkin/onion/etc. in the blender and puree. Next, place back in your pot with the remainder of the liquid already in the pot, and stir. Continue to stir, while adding the coconut milk until the soup reaches the desired consistency. Personally, I like mine thicker and creamier.

Fall Harvest Pumpkin Soup

Fall Harvest Pumpkin Soup

Heat back up to a simmer and let cook for a few more minutes so that the tastes can blend together. Add the salt, and taste to see if you need to add more spices.

ENJOY! And remember, you can save the pumpkins seeds and toast them for a healthy and tasty snack!