Archives for October 2021

Nutty Yogurt

Oct 1, 2021 by Chinmayi Kulkarni Leave a Comment

Ayurveda appreciates hot, flavored granules for breakfast. However, occasionally we need hearty and nutritious food without having to light up the oven. Fast and easy to make, this crunchy yogurt provides delicious nutrition while you have no time to prepare any food.

Good for kapha and pitta.
For Vata, whisk a teaspoonful of maple syrup or coconut sugar.

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

Ingredients

1 cup whole milk greek yogurt (hung curd)
1 T walnuts chopped
1 T pumpkin seeds
1 T sunflower seeds
1 T dried cranberries
½ cup homemade coconut milk
A pinch each of clove powder, cinnamon powder, star anise powder
1 T Honey (optional)

Method

Serve 1/2 cup of yogurt into each one of the two bowls/glasses.
Add the pumpkin seeds, sunflower seeds, and flaxseed to the top of the yogurt.
Pour down the coconut milk around the edge of the yogurt into each bowl, add maple syrup and sprinkle with the spice mixture.
Mix well and eat.

Serving suggestions

You can substitute honey with maple syrup.

Check out the Ayurvedic benefits of ingredients used in this recipe

Clove | Cinnamon | Star Anise

Peach and Mango Smoothie

Oct 1, 2021 by Chinmayi Kulkarni Leave a Comment

Since ancient times, turmeric has been used in recipes along with coconut milk, especially in Southern Asian cooking. Currently, modern science has recognized that this combination enhances turmeric’s bioavailability and makes it more useful in tackling inflammation, mental functionality, cell restoration, skin healthiness, and liver healthiness. With basil for a gastrointestinal-enhancing taste boost, this smoothie becomes an easy summer breakfast or sweet afternoon refresher.

For Pitta, replace basil for mint.
For Vata, mix until it starts to heat up from the mixer’s friction and drink hot.
For Kapha, add up freshly crushed black pepper when mixing.

Prep Time: 5 Minutes
Total Time: 25 Minutes
Serves: 2 Persons

Ingredients

1/2 cup whole milk greek yogurt (hung curd)
1 T maple syrup
½ cup coconut milk
½ cup frozen peach cubes
½ cup frozen mango cubes
A big pinch of cardamom powder
A big pinch of turmeric powder
Few basil leaves
A pinch of salt (preferably Himalayan salt)

Method

Blend all the ingredients in a high-speed blender.
Serve with a garnish of basil and a pinch of cardamom.

Serving suggestions

Add 1 to 2 tablespoonfuls of coconut oil to improve the turmeric’s brain-enhancing, joint-relieving, and muscle-smoothing abilities.

Check out the Ayurvedic benefits of ingredients used in this recipe

Basil Leaves | Cardamom | Himalayan salt | Turmeric

Vegan Crepes with Spicy Honey Syrup

Oct 1, 2021 by Chinmayi Kulkarni Leave a Comment

With rice and mung beans being the main elements, this delicate pancake presents a nutritious dosage of protein and fiber to assist you to begin your day strong. The Spicy syrup gives a kick to the dish and improves the flavor. It takes only a bit of preparation to get the batter prepared to be cooked.

Good for all doshas.
For Pitta, take Maple syrup as a substitute for honey.
For Kapha, avoid banana.

Prep Time: 5 minutes, plus 8 hours to soak and 6 hours to stand
Total Time: 30 Minutes
Serves: 4 Persons

Ingredients

1 cup of rice flour
½ cup mung dal flour
¼ t ground cardamom
¼ t ground cinnamon
1 T ghee
A pinch of salt
Coconut water to make the batter (you can also use plain water)
Spicy Honey Syrup, as required
Bananas and Blueberries as required for serving

Method

Mix the flours, spices, salt and water to create a smooth consistency of batter. Let it sit for 30 mins.
Heat the pan/tawa and apply ghee
Spread the batter evenly in circles to get a thin, crisp crepe
Let it cook on both sides and take out on a plate
Serve with slices of banana, blueberries, and drizzle of spicy honey

Serving Suggestion

For a kick start in the morning, try to pair your crepes with half grapefruit. You can also cover them with a liberal amount of Ashwagandha Nut Butter in Autumn.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Cinnamon | Spicy Honey Syrup

Vegan Thai Noodle Soup

Oct 1, 2021 by Chinmayi Kulkarni Leave a Comment

This noodle soup is augmented with the goodness of herbs and vegetables such as Cilantro, Snow peas, Almonds, Ghee, and a Blend of Ayurvedic spices, making it a great healthy food option. This noodle soup can be a good lunch or dinner option.

Good For Pitta Dosha

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

Ingredients

½ cup shredded carrot
¼ cup chopped spring onions
½ cup tofu, cubed in bite-sized pieces
¼ cup edamame beans
¼ cup sliced cherry tomatoes
1 stalk of lemongrass
½ T grated ginger or Galangal
¼ cup thick homemade coconut milk
½ t Paprika powder
¼ t Turmeric powder
Salt to taste (preferably Himalayan salt)
1 cup Everyday Use Vegetable broth
1 T chopped of cilantro
½ T olive oil or peanut oil
½ cup cooked rice noodles
Few drops of lemon juice

Method

Heat the oil in the pan and add ginger/galangal. Saute for a minutes
Bruise the stalks of lemongrass and add it to the pan along with carrots, spring onions, edamame and tofu. Saute for 3 to 4 mins until it turns aromatic
Add sliced cherry tomatoes, turmeric powder, and paprika powder. Mix well
Add vegetable broth and allow it to simmer for 5 to 10 mins
Stir in the Coconut milk and Rice noodles. Allow simmering for 2 minutes
Serve in a bowl, add a squeeze of lemon and garnish with Cilantro.

Notes

You can add your choice of seasonal vegetables.
Garnish with peanuts or sesame seeds.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cilantro | Himalayan Salt | Lemongrass | Ginger | Turmeric