Thursday, September 27, 2012

Wild Rice with Figs and Balsamic Mushrooms

Serves 6
The chewy texture of wild rice is satisfying to the Yang part of us. It is comforting and light in the fall and goes well with many versatile companions such as squash, cranberries and apples. This recipe adds color, texture and dimension to any meal. It can be served cold or hot.

Wednesday, September 26, 2012

Catherine's Women's Blend Almond Crunch

Thank you Catherine. Love your initiative to blend Satya Spices`s Women's Blend with your delicious almonds.


1 handful of raw organic almonds
1 tsp of Satya Spices - Women's Blend
1-2 bananas
Pinch of maple syrup
1 tbsp ghee

Saturday, September 8, 2012

Corn and Summer Squash Chowder

This creamy, rich texture chowder is good cold as well as hot. If yellow tomatoes are available, use some mixed with he red, the exotic flavor of cinnamon basil would also be delicious with the other spices.

Serves 4

20 minutes 


1 quart coconut milk
1 1/2 cups fresh corn kernels
4 tsp of corn flour
1 cinnamon stick, 2 inches long
5 cilantro sprigs, finely chopped
1 mint sprig, finely chopped

Corn on the Cob with Satya Spices

Recipe given by Gurprasad, Thank you !

Cooking corn on the cob can be very simple, however, if it is overcooked the ears can harden and it may loose its sweetness.

Boil in a large pot of water; add a pinch of sugar, if desired, to enhance the naturally sweet flavor of the corn, but avoid adding salt which makes the kernels hard. Pull the husks and silk off of the ears of the corn, then add the corn to the pot.

Return the water to a boil again and cook the corn for 3 minutes only. Depending on the size, variety, and freshness of the ears it may take another minute. Drain.

For the sauce: 

You can use ghee or sesame oil, 2 tsp for 3 ears of corn

1/2 tsp Satya Spices of your preference

Fresh herbs such as mint, peppermint basil, oregano or coriander, chopped

Mix all well and pour on top of the corn. Enjoy it.