Recipes

This Ayurvedic Brussels sprouts recipe balances the three doshas (Vata, Pitta, and Kapha) with warming spices and digestive herbs. Ingredients: 2 cups Brussels sprouts, cut in quarters 1 tbsp ghee (or olive oil for a vegan option) ½ tsp mustard seeds ½ tsp cumin seeds ½ tsp turmeric powder ½ tsp red chilli powder ¼ tsp black pepper ¼ tsp asafoetida (hing) (optional, aids digestion) 1 tspn ginger garlic paste 1 green chili, chopped (optional) 1 tbsp lemon juice Himalayan salt to taste Fresh coriander for garnish Method: Boil the Brussels sprouts in water with ¼ tspn asafoetida. Drain water...

Indian Rice Salad: Ingredients: 2-3 table spoons cooked rice  or more if you want Ghee  – 2 teaspoons Cumin seeds ¼ teaspoon Mustard seeds – ¼ teaspoon 1/4 teaspoon fresh  chopped ginger 1 pod garlic chopped – optional Salads/vegetables: Grated carrots – 2 tablespoons Avocado – ½ chopped Cucumber – ¼  – chopped Celery – ¼ – chopped Sweet corn – 2 tablespoons Spinach – handful chopped in small pieces Lettuce handful chopped in small pieces Red chard leaves – half handful chopped in small pieces Rocket – half handful—chopped in small pieces Lemon juice—1 teaspoon Salt and black pepper...

  Ginger and Honey Chutney The recipe of Ginger and Honey chutney is one of my favorites. One, because it is quite easy to make, two – one can make a big batch and use it as and when need and three – most importantly it’s beneficial in many different ailments and illnesses. Ayurveda is unique in a way that it talks about including all six tastes in every meal. The six tastes are sweet, sour, salty, spicy, bitter ad astringent.  And the beauty of ginger and honey chutney is that it has all six tastes. But first the recipe:...

Kitchadi – The Dish Representative of Ayurveda. This dish forms a part of all cleanses,detox plans and nourishing plans in Ayurveda. Made of rice and yellow split mung beans, various spices and herbs, it’s very wholesome, nourishing and packed with nutrients. Yellow split mung beans are known as one of the only vegetarian sources of complete proteins. Kitchadi is also comfort food for many when they have been ill, suffering from a flu sore throat or cough. When made in a more mushy form children can also enjoy it. Following here below is a very traditional menu that I learnt growing up from my...

Ayurvedic Broccoli and Beans Ingredients: Broccoli – one Beans – a bunch Ghee – 2 tablespoons Turmeric root ½ inch – chopped Ginger root 1/2 inch – chopped Garlic pods – 3 – chopped Cumin seeds – ¼ teaspoon Mustard seeds – ¼ teaspoon Chop Broccoli florets Chop Beans into 2 inch lengths Instruction: In a pan, take water, add broccoli and beans and cook/boil until tender. Drain water and keep aside In a Pan: Heat the ghee until hot Add turmeric, ginger, garlic, cumin seeds, mustard seeds. When the seeds splutter, add the broccoli and beans Cook for 5...