Healing Foods with Ayurveda Cooking

This is a short video on the flavors of the herbs and spices.

This video offers a brief lesson into Ogni Tea, and how to ignite the digestive fire before your meals. Many of my clients have seen marked improvement in their digestion once they have incorporated Ogni Tea into their morning and afternoon routine.

This video offers a brief video about Kitcheri. Kitcheri is spelled two different ways; Kitcheree and Kitcheri. I wish I was clear on which spelling means what, or where they come from, but I am not sure. In either case, it is delicious and so easy to digest. There are many ways to make it. Learn to put variations in your life and enjoy this great food.

Please see next lecture, which is an article about Ghee. Ghee, clarified butter, is the culinary and medicinal staple used in Ayurvedic cooking and healing. It is delicious and so easy to digest.

Here you will learn how to make Kitcheri. Remember all variations are welcome. Make it the way you like it.

Mung Dahl Kitchari

Topped with Coconut Cilantro Chutney

Mung Dahl Kitchari – Serves 4-5

1 cup Mung Dal (yellow)

1 cup quinoa

2 medium size carrots

1 inch piece of fresh ginger, peeled and chopped fine

2tbspghee

1 tspfennel Seeds

1 tspcorriander Seeds

1 tspcumin Seeds

1 tspfresh cut ginger (grated or dried)

1 tspmustard seeds

1 tsptumeric Powder

½ tsphing (asafetida)

1 tsp salt (or salt to taste)

6 cupswater

1fresh lemon (cut into individual wedges)

Soak for a (2 to 4) few hours. Rinse Quinoa until water runs clear.

Heat a large saucepan on medium heat and add the Ghee. When the ghee is hot, add in the mustard, coriander, cumin and fennel seeds. They should sizzle and pot.

If the ghee and herbs begin to burn, lower heat. Be careful not to burn the Ghee or herbs. Cook for a minute or two releasing the flavors from the herbs.

Once they have cooked for a couple minutes, add in the wet ingredients of ginger and salt. Let the mixture cook, stirring for a minute or two.

Add the tumeric and hing powder immediately before adding in the Mung Dahl and Quinoa. Stir all together.

Add the water and bring to a boil. Then reduce heat to low and simmer for 25-30 minutes, until Mung Dahl and Quinoa are soft.

Kitchari is best after sitting for about 15 minutes after it is cooked. Depending on the size of Mung Dahl, you may need to add more water as the mixture thickens as it cooks and is cooled.

Cut lemon into wedges, set aside to serve on top of Kitchari.

Coconut Cilantro Chutney- Raw Serves 4-5

¾ cupfresh Cilantro

½ cupshredded, unsweetened coconut flakes

1 inchpiece of ginger

½ cupwater

salt to taste (about ¼ tsp)

Place all ingredients in a blender and blend until liquefied.

Serve 1 tbsp of Chutney on top of each bowl of Kitchari.

A little about the use of Coconut Oil and my favorite, Barlean's.

There is nothing like Chutney. Try either one of these: (the Raw is great on Kitcheri)

Coconut Cilantro Chutney- Raw Serves 4-5

¾ cupfresh Cilantro

½ cupshredded, unsweetened coconut flakes

1 inchpiece of ginger

½ cupwater

salt to taste (about ¼ tsp)

Place all ingredients in a blender and blend until liquefied.

Serve 1 tbsp of Chutney on top of each bowl of Kitchari.

Coconut Chutney – With Cooked Spices & Ghee or Coconut Oil

2 cups shredded coconut

1/ ½ inch of fresh ginger, peeled and chjopped fine

½ small green chili, chopped

1 tbsp fresh cilantro leaves

2 cups water

2 tbsp ghee or coconut oil

½ tsp black mustard seeds

½ tsp cumin seeds

1 pin ch hing

4 curry leaves

½ fresh lime

¼ tsp salt.

Put coconut in blender with ginger, green chili and cilantro. Add the water and blend until smooth.

Heat saucepan on med heat and add the Ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop.

Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix.

Store for 2-3 days.

Coconut Chutney Recipe in PDF

A delicious dish with cucumber:

Cucumber Raita – Serves 4-6

2 cucumbers

3 tbspghee

½ tsp cumin seeds

½ tspblack mustard seeds

½ tspfennel seeds

1 pinchhing

1 pinchpinch cayenne or ½ small chili, chopped

1 smallhandful of cilantro (about ¼ cup)

½ cupplain yogurt

Skin and grate the cucumbers. Pour off exces juice (drink if you like). Mix with yogurt and set aside.

Heat the ghee in a saucepan over a medium heat. When the ghee is hot add the herbs and hing, cook a moment until the seeds sizzle and pop. Add cayenne or chili.

Remove from heat and add in the cilantro. Let cool and add in the yogurt/cucumber mixture. Serve as a side dish.

Another splendid dish with vegetables: Green Bean Subji. Subji can be made with many different vegetables. The flavor is in the herbs.

Green Bean Subji

4 cups green beans, chopped

2 gloves garlic, chopped

1 inch piece of fresh ginger, peeled and chopped fine

1 tbsp shredded coconut

2 tbsp fresh cilantro, chopped

1/3 cup water

2 tbsp coconut oil

½ tsp cumin seeds

½ tsp mustard seeds

¼ tsp turmeric

1 pinch hing

½ medium onion, chopped

½ tsp masala powder or cayenne

½ tsp salt.

Wash and clean beans, clice on the diagonal into very small pieces – 1/2 inch long.

Puree the garlic, ginger, coconut, cilantro and water in a blender. Set Aside.

Heat oil in saucepan. Add the cumin seeds, mustard seeds, and hing.

When seeds pop add the turmeric, masala powder and chopped onion.

Stir until the onion is soft and slight brown.

Add the blended mioxture, salt and green beans. Cover and simmer on low heat until just tender. About 5-10 minutes.

Coconut millet was an invention I got from an Acupuncturist I knew. This is a great dish for a pot luck, very different and oh so delicious.

Coconut Millet – Ayurvedic Style

December 26, 2011 By susan 1 Comment

Love millet, an alkaline grain, but it can be so boring unless you make it the ‘a la Oils’ way (oil on top after it is cooked). Even though I love it with a spicy olive oil, high lignan flax or Stryian Pumpkin Seed Oil, this coconut millet takes the prize.

This is a great dish for potlucks. It is easy to make, affordable, healthy and everyone will love it. Get ready because people will come up and say, “What is that, how did you make it”?

Here is the answer:

Ingredients:

1-cup organic millet

1-cup water

1-can coconut milk

2 tbsp ghee or coconut oil (or both for a rich flavor)

1 or more tsp’s of the following whole herbs:

Coriander

Cumin

Fennel

Turmeric

Salt

Directions: Heat ghee in saucepan. When it is hot, throw in whole herbs and let them sizzle a bit in the ghee. If you don’t have ghee or coconut oil, use organic butter or even olive oil. Be sure not to let the oil and herbs burn.

Add millet, coconut milk and water to the pan. Bring to boil. Cover and let it simmer for 30 minutes or until soft. If you want a more mushy millet mixture, then add another ½ cup of water.

For optimal preparation, millet should be rinsed and if you have time let it soak for a while. This will make a less dry end product, so be aware.

The empty bowl in the pic is ready to receive the millet for a holiday party. These were leaves from plants in my garden.

This is a great recipe for Quinoa or rice too. Enjoy!