Garbanzo Bean Soup With Squash & Greens – Ayurvedic Recipe
This great tasting soup is relatively easy to make and is very filling and satisfying.
There are many types of squashes out there that you can use – stick with the more delicate types of squashes.
I like to use a buttercup squash – a healthy squash variety (available in the fall and winter) that has a lot of fibre, minerals and vitamins. It is also very easy to cook.
You could serve this soup with a grain but is quite satisfying on its own.
This Ayurvedic recipe is healthy for all three doshas and contains all the six essential tastes for a balancing meal.
For a more appealing look, serve this dish in a roasted squash half.
To make a squash bowl, preheat your oven to 425°F and slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh.
Next, pour about 1/2 inch of water into a glass baking dish large enough to hold the squash.
Finally, place the squash cut-side down in the water and bake until the flesh is tender (approximately30 minutes).
Prep time: 10 min Active cooking time: 25 min Total time to make: 35 min.
Serves: 6- 8 Continue reading
An Ayurvedic Recipe For Gas Free Beans
It’s true; you can really eat delicious beans and not worry about the regular occurrence of flatulence or smelly gas.
Beans are extremely healthy and can be assumed regularly in Ayurveda with its high amounts of fibre, protein and minerals.
The trick to eating beans without the onset of gas is to soak them properly and use the right spices to counteract any gas producing properties.
How to soak your beans
First (slow method) of soaking beans
Rinse your beans two or three times to keep them clean. Next, place your beans in a large bowl (preferably metal) and cover them completely with cold water. Allow them to soak overnight for about 12 hours.
A teaspoon of baking soda is said to help aid with the soaking process, but I generally soak them in plain water and that works fine for me.
Second (quick or faster method) method of soaking beans
Rinse your beans two or three times to keep them clean. Next, place you beans in a large cooking pot, add 3 cups of water for every 1 cup of beans and bring to a boil over the stove. Remove the pot from the heat after five minutes and set the beans aside to soak for 2 hours. Continue reading
Tofu & Squash Curry – Ayurvedic Recipe
This delicious tofu and squash curry is very simple to make.
You can use a wok or a frying pan to cook and combine the squash, tofu and greens.
The skin of the squash is moist and tender when cooked, so there is no need to peel the squash itself, which will helps save time preparing and cooking this recipe.
This curry is excellent served with millet, quinoa, or basmati rice (white or brown).
This is an excellent recipe for bringing in the earth element and grounding.
The combination of these foods and spices balances all doshas and contains all six tastes.
Although this dish is excellent for all doshas, it may slightly increase Kapha due to its heaviness. To prevent increasing Kapha add more garlic and chillies.
Prep time: 10 min Active cooking time: 22 min Total time to make: 32 min.
Serves: 4 – 6
Ingredients Continue reading
Turmeric Recipes For Healing And Health
Turmeric is sometimes mixed with other warming herbs, often ginger in the Ayurvedic diet.
The combinations allows for a proper synergy of herbs with food for healthy eating and digestion.
Turmeric doses and preparations
I often use about a teaspoon (a piece the size of my thumb) of chopped or grated fresh turmeric for a meal for two to three people.
Most of my Ayurvedic food recipes generally call for turmeric as an essential ingredient.
When using turmeric in Ayurvedic treatment, you should be careful not to take in excessive doses.
A dose of up to 3 grams of dried turmeric root or 0.5 milliliters of turmeric oil per day has been shown to be safe.
Too much turmeric may thin your blood and contribute to bleeding disorders. Excessive intake of turmeric may cause stomach upset.
Like most foods turmeric is better consumed fresh because it hasn’t been processes in any way and all its natural elements are intact. Buy organic if you can from your local health food store or farmers market.
Buying the herb fresh will often be cheaper and will also be free of many chemicals which are usually added to nutritional supplements.
The rhizomes or roots of the turmeric plant (Latin Curcuma longa) are often sun-dried and then ground to a powder which is use as a spice (found in most curries).
When using turmeric as a spice it can be sautéed in ghee or added to foods as they are being cooked. The Ayurvedic diet recommends cooking turmeric before you eat it.
Turmeric has a potent color, aroma and is quite flavorful. Continue reading
Coconut Yam And Potato Curry Recipe
Here is a delicious Ayurvedic recipe that has some nutritious earth elements and can be very grounding and balancing.
This one can be very warming and is especially good on a cold winter day.
Ingredients & Materials (serves 2-3 people):
1 small to medium yam (Chopped into small cubes or pieces)
1 small to medium potato (Chopped into small cubes or pieces)
2 pinches of fennel seed powder
1 pinch of freshly ground black pepper
2 pinches of cardamom powder
1 teaspoon of grated ginger
1 pinch of salt
1 pinch of cinnamon
1/2 teaspoon of coriander seeds
1/4 teaspoon of cumin powder Continue reading
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