Archives for Oct 18, 2021

Peppercorn Milk

Oct 18, 2021 by Avi Kumar Leave a Comment

This peppercorn milk recipe is useful for a person with high-Kapha dosha and is an excellent remedy for cough, cold, and throat infection.

Good for Kapha Dosha

Prep Time: 2 minutes
Total Time: 10 Minutes
Serves: 1 Cup

Ingredients

½ t coarsely ground peppercorns
1 cup whole milk (preferably Cow’s milk)
¼ cup water
1 t honey / maple syrup (optional)

Method

Add milk, water, and peppercorns in a saucepan and bring it to a boil over high flame.
Reduce the heat to medium flame and let it simmer until 1 cup of liquid is left.
Add Honey/Maple Syrup. Mix well, filter, and serve warm.

Check out the Ayurvedic benefits of ingredients used in this recipe

Peppercorn

Pippali Milk

Oct 18, 2021 by Avi Kumar Leave a Comment

Milk acts as an anupan, or carrier substance, bringing the qualities of herbs deeper into the tissues and is a very effective way to take the herbs of your choice and enjoy their benefits. This pippali milk recipe is good for respiratory disorders like bronchitis and asthma and is effective for digestive disorders.

Good for Kapha Dosha

Prep Time: 2 minutes
Total Time: 10 Minutes
Serves: 1 Cup

Ingredients

½ t ground pippali
1 cup whole milk (preferably Cow’s milk)
1 t honey/maple syrup (optional)
¼ cup water

Method

Add milk, water, and ground pippali in a saucepan and bring it to a boil over high flame.
Reduce the heat to medium flame and let it simmer until 1 cup of liquid is left.
Add honey/maple syrup. Mix well and serve warm.

Check out the Ayurvedic benefits of ingredients used in this recipe

Pippali

Ginger Powder Milk

Oct 18, 2021 by Avi Kumar Leave a Comment

Milk acts as an anupan, or carrier substance, bringing the qualities of herbs deeper into the tissues and is a very effective way to take the herbs of your choice and enjoy their benefits. This ginger milk is good for people suffering from constipation, chronic indigestion, and Kapha-Vata respiratory illnesses like cough and sore throat.

Good for Kapha and Vata Dosha

Prep Time: 2 minutes
Total Time: 10 Minutes
Serves: 1 Cup

Ingredients

½ t dry ginger powder
1 cup whole milk (preferably Cow’s milk)
1 t Honey or maple syrup (optional)
¼ cup water

Method

Add milk, water, and ginger powder in a saucepan and bring it to a boil over high flame.
Reduce the heat to medium flame and let it simmer until 1 cup of liquid is left.
Add honey/maple syrup. Mix well and serve warm.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger

Vegan Chocolate Pudding

Oct 18, 2021 by Chinmayi Kulkarni Leave a Comment

The best part of this pudding is that it doesn’t need to be cooked, baked, or chopped. That’s why it is a favorite dessert for summer. Dark chocolate acts as a mood booster and this pudding is perfect for those gloomy evenings. To enhance the taste, you can garnish this pudding with berries or mint.

Good for Vata, Pitta Dosha
For Kapha add cinnamon and clove powder.

Prep Time: 5 minutes
Total Time: 5 Minutes
Serves: 2 Person

Ingredients

½ slab of dark chocolate compound
1 ripe avocado
1 t vanilla extract
½ T coconut oil
A large pinch of your favorite spice (eg. cardamom, cinnamon, clove, or star anise)
1 T maple syrup
A pinch of salt (preferably Himalayan salt)

Method

Spoon out the avocado and place it in an electric mixer.
In a double boiler, melt the chocolate compound and add coconut oil. Mix, till it forms a smooth paste
Start the electric mixer with avocado and slowly add a drizzle of melted chocolate
Keep mixing till it all the chocolate is added to the mixer and it has a thick flowy consistency
Add vanilla extract, maple syrup and spices. Mix well
Portion out in serving glasses and refrigerate for 4 hours
Serve chilled with your favorite topping like berries or mint.

Notes

This is a wonderful vehicle for therapeutic herbs and spices. Especially the ones that are bitter can be added to this pudding and consumed with the bitterness of chocolate.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Cinnamon | Clove | Star Anise | Salt

Asparagus and Mushroom Stir-fry

Oct 18, 2021 by Chinmayi Kulkarni Leave a Comment

Asparagus is a wonderful vegetable, especially during the early spring season. Fresh asparagus, when combined with mushrooms, turns out to be a great delicacy and can be used as a side with rice, meat or noodles.

Prep Time: 5 minutes
Total Time: 20 Minutes
Serves: 2 Person

Ingredients

1 bunch of asparagus spears
1 ½ cup halved portobello mushrooms
1 t minced garlic
½ T olive oil
½ T finely chopped shallots
Zest of 1 lemon
1 t lemon juice
Salt to taste
Freshly ground black pepper for seasoning

Method

Heat the olive oil in a wok or a cast iron pan
Add garlic and shallots and saute well till fragrant.
Add asparagus and toss. Mix well and allow to cook for 4 to 5 mins
Add mushrooms and turn the heat up. Stir continuously till all the water from the mushrooms is evaporated and the asparagus is cooked
Lower the flame, add salt, pepper and lemon juice. Mix well.
Turn off the heat, add lemon zest and mix well.
Serve immediately.

Serving suggestions

Enjoy as a side for a thanksgiving meal or as a bed for your salmon.

Check out the Ayurvedic benefits of ingredients used in this recipe

Garlic | Black pepper | Asparagus | Salt

Baked Cauliflower

Oct 18, 2021 by Chinmayi Kulkarni Leave a Comment

The Brassicas or the “cabbage” family whose kin consist of broccoli, cauliflower, collards, kale, bok choy, Brussels sprouts, mustard greens, and watercress, are known to be very effective cancer preventives. Made with spicy flavors, this baked cauliflower is light, astringent, and bitter, making it also delightfully excellent for settling Kapha.

Good for Kapha Dosha
For Pitta, replace the ginger with 1/2 teaspoon of fennel seeds.

Prep Time: 5 minutes
Total Time: 15 Minutes
Serves: 2 Person

Ingredients

1 medium-sized cauliflower with florets separated
1 T Ghee, divided
1 T fresh ginger, grated
1 t lemon zest
1 T freshly squeezed lemon juice
Salt for seasoning
Freshly ground black pepper, for seasoning

Method

Preheat the oven to 375 F
Wash the cauliflower florets with water. Arrange them on a baking tray and rub them with salt, pepper, and ghee.
Pop in the oven and bake for 20 to 25 mins till roasted.
Heat the remaining ghee in a big frying pan over moderate heat. Stir in the ginger and zest.
Add the cauliflower to the frying pan. Cook for a couple of minutes.
Take off the pan from the heat. Sprinkle in the lemon juice and stir to combine.
Serve hot

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger | Black pepper | Salt