Ayurvedic Recipes

 
 

Aloe and Pomegranate Summer Tonic

Ingredients:

  • Aloe frond (or aloe vera juice)

  • Pomegranate juice

Instructions:

Peel skin off 2 inch (or so) section of aloe frond, or use about 2-4 ounces of aloe juice. Add to blender with 4 ounces of pomegranate juice and blend until well blended and frothy. Serve immediately. (Do not add ice!) Makes 2 servings.

Ghee

Supplies:

  • To make your own ghee, purchase a high quality unsalted butter.

  • Mason Jar

  • Elastic band

  • Cheese cloth

  • Heavy-bottom saucepan


    Instructions:

    Have a clean glass mason jar ready to receive prepared ghee, with a cheesecloth over the top. You can use a rubber band to hold cheesecloth in place. Make a “well” in the cheesecloth rather than have it pulled tight over the top.

    Place one pound of butter in a medium saucepan over medium heat. There is no set time frame to cook ghee as all cooktops are different! Once the butter begins to melt, you will hear popping and sizzling type noises. Listen closely! The sounds will increase. Once the sounds begin to diminish, turn off the heat and move the ghee off the burner to cool slightly.

    DO NOT STIR THE GHEE AT ANY POINT DURING THE COOKING PROCESS! Once the ghee has cooled slightly, carefully pour the ghee through the cheesecloth. Discard cheesecloth and bit collected, and discard the residue in the bottom of the pan.

    Ghee should be a golden color! Allow to cool completely before covering jar with a lid. Ghee can be stored on your counter in cooler months for a month or more. In warmer months, it can still be stored on the counter, but for less time.

Kitchari

~ Adapted from Dr Claudia Welch

Ingredients:

  • 2-3 Tbsp Ghee

  • 1/2 tsp black mustard seeds

  • 1/2 tsp cumin seeds

  • 1/2 cup Split Yellow Mung Beans/Dal, rinsed well, (may soaked overnight) and drained

  • Pinch of Asafetida (Hing) powder (I buy Best Hing Ever by Pure Indian Foods)

  • 1 tsp Himalayan Pink Salt

  • 1 tsp Turmeric powder

  • 1 cup Basmati Rice, rinsed well and drained

  • Water: 4 1/2 cups if using a InstaPot or pressure cooker, OR about 6 cups if using a regular pot

  • 1 tsp Cumin powder

  • 1 tsp Coriander powder

  • 4-5 thin slices of fresh ginger root, OR 1/2 tsp of Ginger powder (use the powder if Pitta is high for less heating affect or omit altogether)

Instructions:

  1. Using a pressure cooker (faster) or a heavy-bottomed pot, heat the ghee on medium heat. Ghee burns easily, so be present. Sauté the mustard seeds and cumin seeds in the ghee until the seeds “pop.” Then, add the drained Mung dal, Asafetida power, Turmeric, and Salt. Stir until the mixture starts to suck to the bottom of the pan.

  2. Add the Rice, Water, Cumin powder, and Ginger. Stir well, making sure nothing is sticking to the bottom of the pressure cooker or pot.

  3. If using a pressure cooker:

Fasten the lid on and turn the heat to high, let the full pressure build up. Once the pressure had built up, turn the heat on low and let cook five minutes. Take the pressure cooker off the heat and let sit until there is no pressure and you can safely open the lid.

      If using an InstaPot:

Follow the directions that come with the InstaPot.

      If using a heavy-bottomed pot:

Cover and Bring it to a boil on high heat.  Turn the heat down and let it simmer until both the rice and dal are mushy.

TIPS:

  • Experiment with how much water to add to get the consistency that you desire. A thinner consistency is desired if digestion is weak.  Kitchari will thicken as it cools.

  • Garnish with Ghee, fresh cilantro, coconut, or lime.  Can also serve with fresh steamed, or sautéd seasonal vegetables.