this just in!!!!!
16oz lemon nectar
16oz lemon juice
5 teaspoons Ginger paste
approx 3 1/2 oz honey
Mix lemon and ginger to a fare consistency and sweeten to taste and bring in balance.
Mix a quart of this per week and have a shooter before lunch and dinner. man oh man what a great liver toner.
for pitta body types - DON'T over do it. too acidic.
you know this
ALSO soon will be recipes for juices, light seasonal cleanses and ghee /medicated ghee recipes.
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introductory, innovative and inviting
we wish to serve
Recipes for Adam’s tasty rice pudding are soon to arrive.
For now try some kitchari
Kitchari
Serves 8
Prep time 10 minutes, cook time 1 hour
¾ cup organic brown basmati rice
¼ cup yellow moong dhal, toor dhal or chana dhal
6 cups water
1 teaspoon organic ghee
1 teaspoon Vata, Pitta or Kapha Churna Spices
1 teaspoon chopped fresh cilantro leaves
½ teaspoon sea salt
OPTIONAL: carrots, onion, zucchini, mushrooms, tomato, potato or other. Frozen peas and corn work as well.
1. Combine rice and dhal of choice in a stainless steel vessel. Wash rice and dhal well by covering with warm water, swirling, and draining.
2. Add 6 cups water and bring to a boil. Reduce heat to a simmer and continue cooking for about 1 hour. For thicker consistency, cook longer.
3. In a separate pan, heat and liquefy ghee.
4. Add Churna of choice to the hot ghee, sauté briefly—about 30 seconds or until lightly browned and aromatic.
5. Add the sautéed churna to the cooked rice and dhal.
6. Remove the rice and dhal from heat.
7. Add sea salt and mix well.
8. Garnish with fresh cilantro, and allow the flavors of the Kitchari to meld for 5-10 minutes before serving.
This dish is a great digestive cleanser as well as an all around energetic balancer. Using the appropriate spices can calm, revitalize and rejuvenate the system.
OPTIONAL: Use vegetable for color and mild flavor. It should be kept as simple as possible, not using the vegetables as a focal point.
SERVE AS A LIGHT DINNER or ACCOMPANIED BY
FRESH STEAMED VEGGIES
Churna Spices are related to the sciences of Ayurveda and have wonderful healing qualities. They consist of every day pantry spices in unique combinations.
KAPHA SPICE: STIMULATING Ginger, Black Pepper, Coriander, Turmeric, Cinnamon
PITTA SPICE: COOLING Coriander, Fennel, Cumin, Cardamom, Ginger, Turmeric, Cinnamon
VATA SPICE- CALMING Cumin, Ginger, Fenugreek, Turmeric, Asafetida.
For excellent quality organic herbs please see Banyan Botanicals or Frontier Herbs.
Mint Chutney
Serves 8
Prep time 5 minutes, cook time 10 minutes
1 Tbsp Sesame Oil
1 teaspoon Kapha Churna (see above)
3 cups fresh mint leaves, finely chopped
½ cup water
Mineral salt (to taste)
1. Heat sesame oil.
2. Add Kapha Churna, sauté lightly.
3. Add mint, stir, and simmer for a few minutes.
4. Add water and salt.
5. Cover, and simmer on low heat for about 5 minutes.
6. Remove from heat and blend into a smooth chutney.
AM yummies
CHICKPEA YOGURT PANCAKES
Serves 8
Prep time 5 minutes, cook time 5 minutes
½ cup (maybe a bit more) Organic low fat yogurt (strawberry variety optional)
½ cup chickpea flour
¼ cup rice flour
splash water
Dash of mineral salt
¼ teaspoon organic ghee
1. Combine yogurt, flours, water and salt. MIX WELL
2. Coat pan with Ghee
3. Using medium heat, make dollar size pancakes.
4. Serve brown, warm and yummy.
THESE SIZZLE UP QUICK!!!
A healing cup of Tulsi tea (OMORGANICS.com) along with a cottage cheese and blueberry yogurt mix goes as a great compliment to this healthy breakfast.