Find your Ayurveda Constitution type in just 5 easy Questions
Search

Archives for October 2021

Asparagus and Mushroom Stir-fry

by 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

  1. Heat the olive oil in a wok or a cast iron pan
  2. Add garlic and shallots and saute well till fragrant.
  3. Add asparagus and toss. Mix well and allow to cook for 4 to 5 mins
  4. Add mushrooms and turn the heat up. Stir continuously till all the water from the mushrooms is evaporated and the asparagus is cooked
  5. Lower the flame, add salt, pepper and lemon juice. Mix well.
  6. Turn off the heat, add lemon zest and mix well.
  7. 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

by 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

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

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger | Black pepper | Salt

Ginger Barfi

by Leave a Comment

Ginger Barfi or Ginger Paka is a must-try winter recipe. This recipe helps relieve cold, cough, sore throat and boosts immunity. It also helps in improving appetite and digestion.

Good for Vata Dosha.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 20 Pieces

Ingredients

Method

  1. Add jaggery and equal quantity of water to a heavy base pan and cook till a thick syrup is formed.
  2. Add grated ginger, mix and cook for 5-7 minutes on low flame.
  3. Add ghee and cook for another 5-10 minutes.
  4. Add the powders of all the other ingredients and let it cook for 5-10 minutes.
  5. Grease a plate with ghee and spread the mixture evenly.
  6. Let it cool and cut in any desired shapes.
  7. Can be stored in an airtight container for a month.

Notes

It is hot in nature and should be taken in appropriate quantities only in winter and never on an empty stomach.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Ginger | Nagkesar | Long Pepper

Pumpkin Seed Butter

by Leave a Comment

Pumpkin seed butter is a great alternative to peanut and almond butter. Add this to soups or sautés for a rich sweet and nutty flavor or use it as a spread. It can also be added to smoothies or breakfast oatmeal for added nutrition.

Good for all doshas.

Prep Time: 5 minutes plus time to soak
Total Time: 5 Minutes
Serves: 2 person

Ingredients

Method

  1. Soak pumpkin seeds overnight.
  2. Drain the seeds the next morning and pat dry.
  3. Blend the seeds along with honey, cinnamon, ginger, and salt until creamy.
  4. Store in an airtight jar in a dark place.

Notes

Pumpkin seeds are purifying and nourishing. You can add sunflower seeds as well.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cinnamon | Ginger

Ayurvedic Moringa Soup

by Leave a Comment

This soup is an excellent combination of detoxification and nutrition. The usage of some of the best protein-rich leaves with other valuable ingredients makes it perfect for refreshing your body and mind.

Good for all doshas.

Prep Time: 15 minutes Total Time: 35 Minutes Serves: 4 Cup

Ingredients

Method

  1. Roast the fennel, cumin seeds in a moderate-sized pan.
  2. Once roasted, add ghee, turmeric powder, and then pour some broth and let it boil
  3. Add Moringa stalks to the boiling broth and let it simmer for 15 to 20 mins till the stalk is cooked. Add salt and mix well.
  4. Pour in a blender, blend into a mixer, and pulse till the soup entirely mixes. Make use of a spoon, press as much pulp as possible. Filter the soup to get rid of the moringa fibers.
  5. Pour this down in the pot again and bring it to a boil. Add Moringa powder, mix well and adjust the seasoning.
  6. Squeeze the lemon slice over the soup.
  7. Garnish the soup with fresh black pepper and serve.

Notes

You can stir in ½ cup of coconut milk to enhance the taste.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cumin | Fennel Seed | Moringa | Turmeric

Spinach Dal

by Leave a Comment

Moong dal is a legume that is green when whole but light yellow when hulled and split. Dal is also used for the dish that is made from legumes. For greens, choose from kale, collards, or chard to help keep pitta down. Here we have used Spinach.

Good for Pitta and Vata Dosha

Prep Time: 5 Minutes
Total Time: 30 Minutes
Serves: 2 Person

Ingredients

Method

  1. Rinse the moong beans with cool water and drain.
  2. In a large pot, melt ghee and saute cumin for a minute. Add garlic and onion and saute till it turns translucent and aromatic.
  3. Add turmeric, asafoetida, paprika, and dried red chili and mix well.
  4. Add moong beans, mix well and saute for a minute.
  5. Increase the flame to high and add the broth.
  6. Bring the broth to a boil, cover, and let it simmer for 20 minutes over low flame.
  7. Add chopped spinach, stirring continuously, and simmer for 5 to 8 minutes, till it turns soft.
  8. Season with salt, mix well, and serve with Rice or chapati.

Serving suggestions

Garnish with cilantro, parsley, basil. etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida | Cumin | Garlic | Spinach | Turmeric

Conditions/Remedies

Recipes

Books

Herbs

Spices

Formulations

260 Addie Roy Rd Ste 130
Austin TX 78746
(512) 853-9601

Contact Us

About Us

Facebook-f Instagram Pinterest-p
© IAHAS All rights reserved. by KUWARE®