Showing posts with label ayurvedic recipes. Show all posts
Showing posts with label ayurvedic recipes. Show all posts

2017-02-20

Sweet Potato and Yam Cutlet | Ayurvedic Recipe | Saatvic

Today, learn an interesting recipe of making cutlets with no bread crumbs, potatoes or cornflour. Learn it the Ayurveda way of cooking. This sweet potato and yam cutlet is made with all the natural ingredients and is completely saatvik. You can have this during fasting also.

Sweet Potatoes is a healthy alternative to potatoes. You would be surprised to know the many Health Benefits of Sweet Potatoes!

They are high in vitamin B6 and are a good source of vitamin C (which helps maintain skin’s youthful elasticity) & Vitamin D (which helps build healthy bones). Sweet potatoes contain iron and support a healthy immune system and are a good source of mag­nesium, which is the relaxation and anti-stress mineral. They are also a good source of  potassium,  one of the important electrolytes that performs many essential functions, some of which include relaxing muscle contractions, reducing swelling, and protecting and controlling the activity of the kidneys. Moreover unlike potatoes, Sweet potatoes do not cause blood sugar spikes.

They are versatile! Try them roasted, puréed, steamed, baked, or grilled. You can add them to soups and stews, or grill and place on top of leafy greens for a delicious salad. Enjoy grilling them with onions and red peppers for amazing sandwich or wrap ingredients. Puree them and add to smoothies and baked goods.

On the other hand, Yams too are a good source of vitamin C – 27% of the daily value for fighting infections such as colds and flu and quick wound healing, anti-aging, strong bones, and healthy immune function. It also provides good amounts of fiber, potassium, manganese, and metabolic B vitamins.

Lets check out this healthy Ayurvedic Recipe of Sweet Potato and Yam Cutlet.

2017-02-19

Power Drink Recipe Ayurvedic Breakfast Option


Breakfast is an essential meal for Vata and Pitta types. Kapha types may not be hungry till later in the morning and should wait for genuine hunger before eating!


Power Drink:

Peeled almonds (rejuvenating), pistachios (tonifying), cashews (magnesium rich), dates (strengthen liver, used to treat alcoholics!); raisins (balance doshas). This drink is good at any time of the day or night! Soak nuts and dried fruit overnight or for at least two hours. Blend with ‘milk’ (or water used to soak) till chewy. Add rosewater, cardamon powder (sweet, calms, stimulates digestion) and saffron (cooling, tonifying, good for women, balances all doshas). Try ground fennel seeds (sweet, digestive, tones stomach) instead of saffron. You can add ‘sweetener’ according to taste though the dates are already sweet.


Points to Remember:

‘Milk’: In this recipe ‘milk’ can be taken as cow or goat’s milk, rice milk, almond milk or other milk substitute. Soya milk is less favoured unless it is very good quality (eg: Bonsoy) as it can be quite chalky and hard to digest. NB: Dairy milk from cows, goats does not combine well with many other foods such as bananas and other fruits, bread, meat, fish, yoghurt and sour foods.

Tridoshic Dal - Ayurvedic Recipe

Dal or lentils are one of the easiest dishes to prepare. It is light on the stomach and enriched with proteins. Tridoshic dal is an Ayurvedic preparation that is beneficial for all doshas and keeps them in check. It cleanses the body of ama or toxins, and is very good for digestion, as well as a light food to be taken if one is suffering from diarrhoea. It pacifies Kapha and Pitta doshas and increases Vata.

Here’s how you can prepare this Tridoshic dal at home:

Ingredients:
  • 1 cup split moong dal
  • 8 cups of water
  • 2 cups summer squash, in ¼ to ½ inch slices
  • 1 cup carrots, in ¼ to ½ inch slices
  • 1/8 teaspoon hing (asafoetida)
  • 1 teaspoon of coriander powder
  • 2 tablespoons sunflower oil or cow ghee
  • ¼ teaspoon of haldi or turmeric
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • ½ tablespoon fresh ginger root, minced
  • 1 small hot green capsicum, chopped finely (If you have pittadosha don’t add this)
  • ½ teaspoon jeera (cumin seeds)
  • ½ teaspoon to 1 table spoon black mustard seeds (Add only a little for pitta, and greater amount for vata and kapha)

Method:

  • Heat one tablespoon oil or ghee.
  • Add hing and cumin seeds. Then add all the spices and two teaspoonfuls of water. Sauté for 30 seconds over low heat but don’t let the spices burn.
  • Add the beans and sauté for 1-2 minutes. Add chopped vegetables and stir it for another minute or two.
  • Add water, salt, ginger and pepper, bring to a boil on high heat. Then cover and reduce heat to medium low.
  • Let the dal simmer for 45 minutes.
  • Take another remaining tablespoon of oil or ghee, add cumin and mustard seeds, and let them pop. Add it to the dal finally.
  • Garnish with fresh coriander.

We hope you will benefit from this nutritious, healthy and easy-to-make Tridoshic dal which is well-suited for all dosha types.

2017-02-16

Golden Milk Ayurvedic Recipe



Turmeric, is bitter, astringent and pungent in taste. In Ayurveda, each taste has a relationship with the balance of the doshas. Turmeric contains balancing qualities for all three doshas: its “hotness” balances Vata and Kapha; its dryness and its pungent and bitter tastes balance Kapha; and its bitter taste also balances Pitta; making it tri-doshic!

Turmeric has many positive benefits:
it supports detoxification for the liver; promotes a healthy response to allergens and a healthy immune response; assists digestion; helps purify the blood; and promotes health of the lungs, circulation and nervous system. Turmeric contains curcumin, a flavonoid which supports a healthy inflammatory response, thereby promoting general well-being. This recipe is especially good for lung health!

Here's an ayurvedic recipe on how to make golden milk or turmeric milk.

2014-03-29

Soup to Balance all the Three Doshas & Reduce Obesity

This soup recipe is to balance all the three doshas. It helps in down ward movement of Vata (gas) and feces. It is a laxative and diuretic.

Indications
  • Arthritis
  • Chills
  • Diabetes
  • Infections
  • It relieves phantom tumor
  • Obesity
  • Retention of fluids
  • Rigors
  • Swelling
Preparation
Ingredients
Horse gram - 20 gm
Black gram - 10 gm
Green gram - 10 gm
Tuvar dal (yellow lentils) - 10 gm
Indian butter bean - 10 gm
Pepper powder - ¼ spoon
Long pepper powder - ¼ spoon
Cumin seeds powder - ¼ spoon
Coriander powder - ¼ spoon
Dry ginger power- ¼ spoon
Rock salt - according to taste
Water - quantity sufficient

Method

Clean the legumes well and soak them for 3 hours. Cook them until soft. Put the cooked content in food processor and stain the soup. Add the spice powder and rock salt. Mix well and serve.

2014-03-28

Ayurvedic Recipes: Ginger Garlic Soup

Ginger Garlic Soup balances Vata and Kapha. It cleanses the system, digests the ama (undigested food), It has anti-oxidant properties and improves immunity and is a very good appetizer.

Indications
This soup is good for:
  • common cold and asthma
  • heart
  • cholesterol
  • constipation
  • gas
  • morning sickness in pregnant women
  • pain caused by rheumatoid arthritis
Preparation
Ingredients
Ginger - 25 gm
Garlic - 50 gm
Onion - 50 gm
Ghee - ¼ teaspoon
Corn flour - ½ teaspoon
Pepper powder - 1 pinch
Cumin powder - 1 pinch
Coriander powder - 1 pinch
Broccoli leaves- for garnishing

Method
Grate the ginger, peel onion and garlic and chop them. On a pan, put little ghee and sauté the onion, garlic and ginger. Add water and boil in a simmer for ½ an hour. Put it in a food processor and collect the soup. Add corn flour and boil until it thickens. Add pepper, cumin, and coriander powder and finally garnish the soup with broccoli leaves and then serve.

2014-03-26

Mung Bean Soup- Ayurveda’s Detox

Mung bean soup recipe
You will need:
400g mung beans (whole green or split green or yellow but green is best
2 litres water
½ tsp. turmeric powder
2 pinch asafoetida or Hing (from Indian stores, health shops or large supermarkets
Lime juice
2/3 tsps of fresh root ginger
2-3 cloves garlic
Half an onion
Ghee (See Recipes page) or olive oil
1 tsp. each of cumin seeds and coriander seeds and other spices as per your taste
rock salt or herb salt

Wash the mung beans thoroughly and then soak them either over night or for at least four hours before cooking. Heat ghee or olive oil in a pan and add a teaspoon of turmeric powder and 2 pinches asafoetida (to take the gas quality out of the beans). Sauté for a few seconds and then add the soaked beans, fresh water and some fresh root ginger. For one part soaked mung you need about four parts of water. The amounts given above will make 5 generous portions. Leave to bubble away for 30-40 minutes and add more water if necessary. Continue to cook until all the beans are soft and broken up. If you use a pressure cooker, the soup needs cooking for only 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it. Once the beans are cooked, heat some ghee or olive oil in another pan, add 2-3 cloves of chopped garlic and half a chopped onion (if you wish but Pitta types can omit as these are a little heating but they do add flavour) and sauté lightly for a minute until soft but still aromatic. Now add some finally chopped fresh root ginger. Next add one teaspoon of cumin and coriander seeds plus any other herbs or spices (except chillies which are too heating), such as cardamom seeds, black pepper, black cumin seeds etc. and briefly sauté. Add these sautéed spices plus some rock salt into the mung beans and continue to simmer for a further few minutes. Don’t add salt in the beginning, as this makes the beans tougher and they therefore take longer to cook. Serve the soup warm with a good squeeze of lime juice, and some fresh coriander leaves, finely chopped and stirred into the soup. If you feel like a little variety, you can also add green leafy vegetables, pumpkin or courgettes. You can also blend the soup for a better consistency and flavour.

Immune Tonic Soup

20g of Shatavari (Asparagus racemosa)
20g of Amla (Emblica officinalis)
6 Shitake Mushrooms


Simmer in 3 pints water- 1/2 hour
Extract Amla and Shatavari

Add 1/2 cup organic pearl barley
Add root vegetables: Beetroots, carrots, potato
Add leeks, onions garlic
Add Seasonal greens- kale, spinach, nettles
Add ginger, rosemary, thyme, turmeric
Add 1-2 sticks kombu/ wakame
simmer for 45 mins

Adjust quantities and water as desired
Add any particular favourite vegetables or herbs

Eat broth in convalescence
Eat 1-2 x/ week for general immune tonification

Benefits digestion, allergies, fatigue, inflammatory conditions etc

Ayurvedic Detox Diet

Discover the importance of detox with Anurag Sharma of the Baidyanath group. Also join Seema as she prepares a detox drink, Jowar Medley and Beetroot Tofu Kebabs influenced by the ancient science of Ayurveda.