Archives for October 2021

Green Pea Soup

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

This recipe is especially enjoyed in the cooler months however you can modify it as per season by adding seasonal greens. Try to add as many leafy greens as you can find at your markets to enhance the texture and flavor of this recipe.

Good for Pitta and Kapha Dosha
For Vata dosha add liberal amounts of Ginger and Garlic

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 2 Persons

Ingredients

1 cup fresh green peas
1 T ghee
½ T grated ginger
½ T grated garlic
¼ cup chopped shallots
2 cups of vegetable broth
¼ tsp each of coriander powder, cumin powder, and paprika powder
Salt to taste (preferably Himalayan salt)
Freshly crushed black pepper for seasoning.
1 T fresh cream (optional)
½ T chopped basil leaves

Method

Heat Ghee in a soup pot
Add shallots, ginger, garlic, and powdered spices. Saute well
Add green peas and saute well till they turn mushy.
Turn off the flame and let it cool for 5 mins. Blend the mixture in a power blender
Add the blended mixture back into the soup pot
Stir in the broth and allow it to simmer for 10 minutes, still, it reaches desired consistency
Add salt and pepper, mix well.
Stir in the fresh cream, basil leaves, and turn off the flame. Serve hot

Serving suggestions

You can add toppings like Pumpkin seeds, croutons, etc to add a crunchy texture.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asparagus and Moong Dal soup

Oct 5, 2021 by Chinmayi Kulkarni Leave a Comment

This bowl of soup is enriched with some of the natural cleansers like asparagus, cilantro, and ginger, and helps us warm up, relax and lighten up after the heaviness of Winter

For Kapha, stir in cayenne or red pepper flakes during the time the soup is being cooked.
For Pitta, add mint and pumpkin seeds as garnishing.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 4 Persons

Ingredients

½ cup soaked Moong dal (dehusked)
1 T of Ghee
½ T of grated ginger
½ t of cumin powder
½ t of coriander powder
3 cups of Everyday use vegetable broth
1 large bunch of asparagus spears, trimmed and chopped in bite-sized pieces
¼ cup of coriander leaves, roughly chopped
Salt, as needed (preferably Himalayan salt)
Crushed Black pepper to taste
Few drop of Lemon juice

Method

Heat the ghee in the soup pot and add ginger. Saute for a minute
Add ground spices and moong dal and mix well. Saute for 5 mins
Add asparagus, salt, pepper, and half the quantity of broth and let it Simmer for 5 mins
Once the moong dal is cooked, turn off the flame and let it cool.
Once cooled, add coriander leaves and blend the mixture in a high-speed blender and strain the contents
Add the strained contents back to the soup pot and mix with the remaining broth
Let it boil for a minute and simmer for 2 mins
Serve hot with a squeeze of lemon juice

Serving Suggestion

Sprinkle pumpkin seeds and sesame seeds on top of the soup and use basil and mint to garnish for a dash of green and a refreshing taste.

Check out the Ayurvedic benefits of ingredients used in this recipe

Vegan Mango Jam

Oct 4, 2021 by Chinmayi Kulkarni Leave a Comment

The specialty of this Jam is the use of Psyllium husk instead of gelatine. Psyllium husk is an excellent source of Psyllium fiber, and it is one of the famous dietary fiber supplements. The use of the Psyllium husk makes this jam as clean and comfortable as an early summer morning. Spread on toast, ladle into brunch bowls, whisk into smoothies, or make use of it to decorate desserts.

Good for Pitta Dosha
For Vata, stir up into Nutty Oatmeal or a hot bowl of grains.
For Kapha, use lighter grains like quinoa or amaranth to sweeten.

Prep Time: 5 Minutes
Total Time: 5 Minutes
Serves: 1 person (1 cup)

Ingredients

1 cup mango cubes
1 T psyllium husk
1 T freshly squeezed lemon juice
A pinch of salt (preferably Himalayan salt)

Method

Put the mango cubes, psyllium husk, lemon juice, and salt in a mixer and pulse just sufficient for a chunky texture.
Adjust the consistency with little water and pulse again.
Store in an airtight container.

Serving Suggestion

Store the jam in an airtight bottle in the fridge for up to 1 week, but it is best enjoyed at room temperature.

Check out the Ayurvedic benefits of ingredients used in this recipe

Psyllium | Himalayan Salt

Italian Fruit Salad

Oct 4, 2021 by Avi Kumar Leave a Comment

Stealing from the Italians, who have all the time recognized the tasteful style of nature, this salad combines the juicy tart of the season’s brightest berries, croutons, and basil leaves for brilliant flavor. Raspberries, blackberries, or blueberries—even pomegranate—work perfectly here. You can additionally make use of peaches, plums, apricots—play with what’s available.

Good for pitta dosha.
For Vata, heat the fruit and bread with a spoonful of ghee in a small pan before serving. Add a touch of cinnamon to the dressing.
For Kapha, use a cup of bread, and toss with a quarter teaspoon of fresh or dried oregano.

Prep Time: 10 Minutes
Total Time: 1 hour
Serves: 2 Persons

Ingredients

1 cup croutons/pieces of soft bread
2 cups of fresh berries
1 cup of ripe peach in pieces
6 to 8 mint leaves
3 to 4 basil leaves
¼ cup orange juice
1 t white wine vinegar
1 t lemon juice
1 T extra virgin olive oil
Freshly ground black pepper for seasoning
1 cup Arugula

Method

Place the bread, berries, and peaches with their juices in a standard mixing bowl and stir together to combine.
Softly mix the mint and basil leaves in with the bread and fruit.
In a small container, whip all together with the orange juice, lemon juice, vinegar, and olive oil. Drip the salad dressing on top of the salad and softly mix to combine. Flavor with salt and pepper.
Cover the mixing bowl with a dish and stand for 1 hour for the bread to absorb the salad dressing and fruit juices.
Serve cold

Serving suggestions

If the bread looks dry, gently add up a little more orange juice, just as much as necessary to moisten the bread, but not excessively, or it will become soggy.

Check out the Ayurvedic benefits of ingredients used in this recipe

Basil Leaves | Black Pepper | Mint leaves

Vegan Hot chocolate

Oct 4, 2021 by Chinmayi Kulkarni Leave a Comment

This guilt-free hot Chocolate is one of the tastiest healthy drink options out there. Many obviously liked Chocolate for its taste, but cocoa helps nourish our brain, heart, nerves, and bones. Therefore, it can fend off many diseases. Ironically, Ayurveda advises that Chocolate can exacerbate Vata and Pitta due to its bitter taste, but adding coconut milk and maple syrup to the recipe lessens those tastes and provides a balancing sweetness for holidays and relaxing nights by the fire that calls for a special treat.

Good for Vata, Pitta.
In Winter, replace the cardamom with cinnamon

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 2 Persons(2 Cups)

Ingredients

1 cup thick Homemade Coconut milk
1 cup thin Homemade Coconut Milk
3 t cocoa powder or unsweetened chocolate powder
1 T of maple syrup
¼ t of ground cardamom
A pinch of ground nutmeg

Method

Mix both the coconut milk and let it come to a simmer in a saucepan.
Whisk in the chocolate powder, maple syrup, cardamom, and nutmeg.
Add water if the mixture is too thick.
Pour down into mugs and serve hot.

Notes

Ayurveda considers therapeutic elements are made more bioavailable when blended with healthy fat and brought with the sweet taste, making this a great vehicle for therapeutic herbs and spices. Add one tsp of turmeric, ginger, triphala, ashwagandha, or any grounded herbs you are presently recommended, as the coconut milk is simmering.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Nutmeg

Summer Cucumber Salad for Pitta Constitution

Oct 1, 2021 by Chinmayi Kulkarni Leave a Comment

Authentic Ayurvedic therapeutic foods are most of the time cooked. However, after over a decade of research done by several experts, it is discovered that individuals of the Pitta constitution are invigorated and revitalized after a few days of uncooked meals. When attempting to do this, it is crucial to keep the diet light and digestible with refreshing summer herbs. This salad is one of the best summer requirements for pitta.

Good for Pitta Dosha.

Prep Time: 10 Minutes
Total Time: 10 Minutes
Serves: 2 Persons

Ingredients

2 cups of chopped cucumbers preferably Persian cucumbers in bite-sized pieces
1 cup of arugula or spinach roughly chopped
1 cup of roughly chopped romaine lettuce
¼ cup of chopped cherry tomatoes
¼ cup of thinly sliced Radishes
1 T lime juice
½ T chopped dill
2 T extra-virgin olive oil
1 T chopped cilantro
4 to 5 fresh mint leaves freshly chopped
Salt (preferably Himalayan salt) and pepper for seasoning

Method

Toss it cucumbers, beans, arugula, radishes, tomatoes, dill and romaine in a mixing bowl.
Add lime juice and olive oil to a small bowl and mix it well go make the dressing
Add cilantro, and mint and whisk them into the salad dressing.
Add flavor with salt and pepper.
Add the dressing on top of the salad and mix it well. Serve.

Notes

Choose the cucumbers that are medium sized with thin and slick skins.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cilantro | Mint | Himalayan Salt