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Ayurvedic Post-Workout Recovery Smoothie

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A smoothie is an easy way to get a lot of nutrients in one sitting. That is why knowing what you are putting in your smoothie is crucial. Use ayurvedic foods, spices, and herbs that stimulate your Agni, like turmeric, ginger, cardamom, and cinnamon. Avoid combining dairy products and consume foods that aid in the rebuilding of your ojas.

Good for Vata

Prep Time: 5 Min
Total Time: 10 Min
Serves: 1 Persons

Ingredients

Method

  1. Combine 1 cup almond milk and ½ cup coconut water together in a blender.
  2. Add in the honey, turmeric, ginger, and sesame seeds & blend until frothy and creamy.
  3. Add a pinch of sesame seeds before serving.
  4. Transfer it to a glass and Enjoy.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger Powder | Turmeric Powder

Fluffy Arroz Amarillo ( Yellow Spanish Rice)

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Yellow rice, aka Arroz Amarillo is a popular side dish served in many countries. For that signature yellow color, long grain rice is steamed with vibrant aromatics such as turmeric, annatto, or saffron & veggies like peas, carrots, and onions.

Good for balancing Vata and Pitta Dosha

Prep Time: 15 Min
Total Time: 35 Min
Serves: 6 Persons

Ingredients

  • 1 Tbsp olive oil
  • ½ cup diced onion
  • ½ cup chopped carrots
  • 2 cups long grain rice (Preferably basmati)
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 3 ½ cups broth or water
  • 1 cup frozen peas

Method

  1. Heat the oil in a medium-sized pot over medium-high heat. When the oil is hot, add the onions and carrots and cook for 4-5 minutes on low heat or until the vegetables are soft and translucent. Add the sale & turmeric powder and mix it well.
  2. Add the rice and mix evenly. After the rice has been coated with the oil/spice mixture, add broth or water.
  3. Bring rice to a boil, reduce to medium-low heat and cook for 20 minutes, covered. During this time, don’t stir the rice.
  4. Once the rice is cooked, turn off the heat, add the peas, and cover the pan for about 8 minutes to steam the peas (this keeps their vibrant color).
  5. Remove the lid and fluff the rice before serving.
  6. Add chopped cilantro & enjoy while hot.

Notes

Serve this Yellow Spanish Rice recipe with coleslaw “dip” or Jalapeno poppers, or use it as a side for a chicken dish.

Check out the Ayurvedic benefits of ingredients used in this recipe

Salt | Turmeric

Asian style Zoodles Stir Fry

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This bowl of colorful, flavorful, and nutritious Zucchini Noodles is inspired by Asian cuisine. Tossed with grated ginger, lime juice, toasted peanut, and soy/tamari sauce, this zoodle bowl is ideal for a last-minute dinner party.

Zucchini is power-packed with various vitamins and minerals and is incredibly high in vitamin A.

Great for Kapha dosha

Prep Time: 35 Min
Total Time: 40 Min
Serves: 2 Person

Ingredients

  • 4 large zucchinis (julienned)
  • 1 thinly sliced red pepper
  • ½ sliced small red onion
  • 2 medium carrots (julienned)
  • 1 ½ Tbsp soy sauce
  • ¾ cup cashew
  • ½ tsp sriracha or red pepper flakes
  • 1 cup chopped green onions
For Sauce:
  • ¼ cup soy sauce
  • 2 Tbsp toasted peanut oil
  • 3 Tbsp lemon juice
  • 2 tsp minced ginger

Method

  1. In a small bowl, combine all sauce ingredients and set aside. To taste, add salt.
  2. In a small saucepan, add 1/2 tablespoon soy sauce and the cashews. If you prefer it hot, add Sriracha or red pepper flakes. Until liquid is absorbed, cook at low to medium heat.
  3. To prepare zucchini noodles, follow the instructions on the spiralizer or simply julienne them.
  4. Mix carrots, onions, red peppers, and zucchini noodles in a big bowl. Add sauce to stir fry and mix it well before serving.
  5. Garnish the plate with cashews and green onions. As needed, season with extra red chili flakes or sriracha.
  6. Relish your healthy zoodles!

Notes

You can also use a food processor or cheese grater for the carrots if you don’t have a spiralizer

Check out the Ayurvedic benefits of ingredients used in this recipe

Cashew | Ginger

Easy Brussels Sprouts with Roasted Almonds

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Try this wonderful Brussels sprouts recipe for a tasty way to reap the benefits of Brussels sprouts.
Sliced Brussels sprouts are dressed with balsamic vinegar, garlic, shallots, and roasted almonds to perfection.
This recipe is ideal for a light, quick meal with good nutritional value because almonds contain vitamin E, which may aid in cell protection from oxidative stress.

Can aggravate Vata Dosha

Prep Time: 20 Min
Total Time: 30 Min
Serves: 4 Person

Ingredients

  • 1 ½ Tbsp butter (unsalted)
  • 1 ½ Tbsp olive oil
  • ½ cup diced shallots
  • 1 Tbsp minced garlic
  • 2 Cups sliced Brussels sprouts
  • 1 Tbsp balsamic vinegar
  • ½ cup roasted & sliced almonds
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes

Method

  1. Melt butter in a large saucepan over medium heat, then add olive oil and shallots. Cook for 4 minutes or until translucent. Keep stirring frequently.
  2. When aromatic, add the garlic and simmer for 1-2 minutes. Remove the onions and garlic from the pan and put them aside.
  3. Add 1/2 cup water and sprouts to the same pan. Bring to a boil, lower the heat to medium, cover, and simmer for about 10 minutes or until tender.
  4. Re-add the onion/garlic mixture to the pan and the vinegar, salt, pepper, and red pepper flakes—season with salt and toss in some roasted almonds.
  5. Give a good mix, and it is ready to serve!

Notes

You can substitute shallots with onions

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Garlic | Salt

Ayurvedic Pippali Gingersnaps Cookies

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This recipe, an Ayurvedic twist on the classic gingersnap cookie, gives just that—a fun way to experiment with spices, support your digestion, and treat yourself to some zesty and tasty treats!
Pippali’s strong, lively flavor has made it a popular Ayurvedic cooking spice. It gives these cookies just the right amount of “zing.” And ginger offers various digestive advantages, from improving post-digestive comfort to stimulating a healthy appetite and rekindling Agni (the digestive fire).

Good for Vata

Prep Time: 10 Min
Total Time: 50-60 Min
Serves: 20-25 Pieces

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ¾ cup ghee
  • 2 Tbsp ginger powder
  • 1 tsp cinnamon powder
  • ¼ tsp cardamom
  • ¼ tsp clove
  • ½ tsp pippali
  • 1 Tbsp orange zest (optional)
  • 1 ¼ cup brown sugar
  • ¼ cup unsulphured molasses
  • 2 Tbsp grated ginger (fresh)
  • 1 large egg
  • ½ cup plain / turbinado sugar

Method

  1. Combine the salt, baking soda, and flour in a bowl, then set aside.
  2. Now in a medium-sized pot, melt the ghee. Brown the ghee until it reaches a deep amber color.
  3. Sauté the dry spices until the aroma rises. Remove from heat, let sit for a moment to cool, then stir in the molasses and fresh ginger.
  4. Take another bowl & whisk the eggs in after adding the sugar and beating until smooth. Next, add the flour combination using a broad spatula and mix well.
  5. To make the cookies about 1 1⁄2 inches wide, roll out 1 Tbsp of dough per ball and flatten slightly with your palms.
  6. Place them on a baking sheet lined with parchment paper, about one cookie length apart. Refrigerate for 1 hour, wrapped in plastic wrap.
  7. Preheat the oven to 300°F.
  8. Take off the plastic wrap. Bake on the top rack for 14-18 minutes, rotating halfway through. Don’t overcook them; they’ll crisp up once removed from the oven.

Notes

For a softer cookie, bake for about 14 minutes. For a cookie that “snaps,” bake for about 18 minutes.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Cinnamon | Clove | Ghee | Ginger | Pippali | Salt

Ojas-Rich butternut squash soup

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This simple recipe for butternut squash soup will please your tastebuds. Simple ingredients but a flavorful, warming, and silky texture is perfect for a light meal plan.
Potassium is abundant in butternut squash, which can aid in regulating blood pressure.
Squash also offers Ojas, a substance that gives you heartiness and warmth in colder weather.

Good for Vata & Pitta Dosha

Prep Time: 20 Min
Total Time: 50 Min
Serves: 3 Person

Ingredients

  • 3 Tbsp butter (unsalted)
  • 1 cup diced onion
  • 3 cups peeled & chopped Butternut squash
  • 4 cups vegetable broth
  • 1 tsp salt
  • Pinch black pepper
  • Pinch nutmeg

Method

  1. Put a large pot on medium heat, and melt the butter. Now add onions and cook for 5-7 minutes or until they become translucent.
  2. Add the chopped squash, then pour just enough broth to cover it by one inch. Avoid adding too much broth; if the soup becomes too thick, you can always add more. (If you run out of broth, simply top off with water.)
  3. Bring to a boil, then reduce to a simmer for 20 minutes, or until fork-tender. Add salt and nutmeg and blend with a blender.
  4. Add salt to taste. And sprinkle a pinch of black pepper.
  5. Serve hot and enjoy.

Notes

Save your butternut squash seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Nutmeg | Salt

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