Wednesday, August 9, 2017

Roasted potatoes in Maple Dijon Vinaigrette

This hardy salad have the sweet, sour and herbal taste to make a really comfort food. The vinaigrette is a real winner when we want to please all dosha and all taste. To make this salad a main dish, add fresh tomatoes and steam lake or chart, add a boil egg of fresh goat cheese. Serve with a generous fresh herbs.

Tuesday, August 8, 2017

Shatavari Cardamon Milk Decotion

The liquor resulting from concentrating the essence of a substance by heating or boiling, especially a medicinal preparation made from a plants or roots are call decoction.  Decoctions are use in a variety of healing needs, specially in those that require quick action or quick fortification. Shatavari milk decoction  is usually used in Ayurveda to treat kidney infections and for fortification of females organs. I had add cardamon as a consolidating spice and juggery to make this medicine a delicious supplement to your diet.
Weak Children and elderly can drink Shatavari decoction before bed for 7 days.

Wednesday, August 2, 2017

Coconut mango tapioca pudding

Summer deserts need to be light and refreshing, here a cooling pudding for all ages. If you don't have mango available, use peaches, straberries or any fresh fruit in season. Consider fruits that alleviate Pitta dosha like pineapple, peaches and pears.

Tapioca is a starch extracted from the cassava root, native to the North Brazilian area. It can be found in form of flakes and powders, although it’s most commonly available in the form of little round pearls. I’ll also try to come up with a healthy recipe for the amazing tapioca

Friday, July 14, 2017

Beet liver Raw Salad

This raw salad promote bile production, if you feel your digestion is slow, raw beets can help to increase agni. In case you have difficulty digesting raw food, you can steam the beets after being grated for 3 minutes. You can also add fennel or mint to aid digestion.
 This salad is especially beneficial if you have difficulty digesting fats.

Wednesday, June 28, 2017

Basmati rice, avocado and Sweet Corn in ghee for a summer dinner

Corn and summer are great companions. Corn is also friendly to pitta doshas. I like to use the juice of the fresh corn to curries, rice and soups.

In here however, I am using the  corn kernels to make a simple quick side summer dish. I like to add hing to avoid gas forming and to pacify the Vatta effect of corn. This dish goes well serve with fresh avocado, steam asparagus and basmati rice.

If you need to replace ghee, use coconut oil and add at the end 3 tsp of coconut cream to give a creamy consistency to the dish.

Urugula an coriander Pesto for pitta dosha

Summer months tent to aggravate pitta dosha. The garden has plenty of flowers and herbs to cool you down and to sustain the liver during summer.
This pesto can be use rice, salads, soups and pastas. Urugula and coriander are great companions. You can also add fresh nettles to give that extra strength and minerals.

Ingredients
  • 1 small bunch arugula 

Nut free vegan power bars

Inspired by the vegan guru Angela Liddon, these nut-free Glo Bars contain oats, ground flax, sesame seeds, and coconut oil, all of which are thought to help boost milk supply in breastfeeding women.  They are also easy to digest and a great snack to children.

 

Ingredients:

For the dry ingredients:
  • 1 1/2 cups (150 g) gluten-free rolled oats
  • 3/4 cup (25 g) gluten-free rice crisp cereal
  • 1/4 cup (40 g) white sesame seeds*
  • 1/4 cup (40 g) pepita seeds*
  • 1/4 cup (30 g) ground flaxseed
  • 1/3 cup (45 g) dried cranberries or dried cherries**

Friday, April 21, 2017

Wake up digestion yellow drink

I personally love this drink in times of panchakarma. My body is refresh and at the same time warm with this drink.

This delicious tulsi smoothie will help soothe your nerves and clear the clutter from your mind.
 Tulsi or Holy Basil, was used by ancient cultures for its healing and rejuvenating qualities.

Four Ayurvedic methods for cooking vegetables

The preferred Ayurvedic method for cooking vegetables is to sauté them in ghee or steam in a little water. Adding salt at the beginning reduces the cooking time. Excess raw vegetables are not advised as they are heavy and hard to digest! Raw food is better in Summer, or at lunch time when digestion is strongest.

Sunday, March 12, 2017

Sundried tomatoes, olive and feta corn bread

In our latest community brunch, Christiane delight us with this corn bread. Savory and light, great company with dhal or other soups. Great for vatta dosha. 
  • 3 eggs
  • 150 g  Cornbread Mix, by Bob’Red Mill (found in the gluten free section of most grocery stores)
  • 2 tsp baking powder

Saturday, March 11, 2017

Banana Cream Pie ( Vegan)


Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas! (Adapted from a recipe by The Minimalist Baker)
Don't let the 8 hours scare you.  Most of this time is fridge time.  Do note that you have to put the coconut milk in the fridge overnight, if you are making your own coconut cream.  The pie is so worth all of the steps it takes to make it.  In fact, you might want to prepare two of them, as I can assure you your guests will want seconds.

Thursday, March 9, 2017

4 Legumes you want to have in your ayurvedic pantry.


In most cultures around the world, there is a combination of one legume and grain to produce an easily digested protein. In South America, corn and black beans had being a humble diet to a large population. In India the science of making soups, and dishes using dhals, lentils and beans, had being the based for the science of Ayurveda to balance each dosha, to nourish them, and to purify them.

Lets overview 4 different lentils, dhals and being that can make a difference in the way you understand cooking for each dosha.

Wednesday, February 22, 2017

Golden Milk for each Ayurvedic Constitution




Golden milk has been used in the Yogi tradition for centuries to strength the weak and to delight the kings. Golden milk is versatile, giving a variety of options for each constitution and for each occasion. You can use any milk of your preference and a combination of spices for your constitution. The key is to use turmeric and ginger as a base.

Sunday, January 29, 2017

Ayurveda and the 3 types of Menopause

By Dr. Shamna Prudith.

Womanhood is a great blessing and is, of course, a big responsibility. A woman passes through various life transitions including menarche, pregnancy, labour, breast-feeding, child nurturing and finally menopause. These phases are all part of normal female physiology. Through bloodletting in menstruation, the body provides the woman with a natural way of monthly cleansing and rejuvenation. At menopause, the body puts an end to her reproductive life.

Ginger, ayurveda and it multiple uses.


  
Origins and History

The origin of ginger is not unknown for certain, and it is not known to grow wild, but it is grown in many tropical climates around the world. Nevertheless, since antiquity, there have been references to its cultivation and medicinal use in ancient China and India, suggesting that it may have originated somewhere between northern India and eastern Asia.

Saturday, January 28, 2017

Warming Winter Teas for Each Dosha


This herbal teas are your best winter companions. Do not matter if you choose to take them in your quiet sofa or in a party, it is always uplifting for all and surely preventing dullness and cold.

Kapha Balancing

  • 6 cups water
  • ⅛ of an orange slice or a nice pinch of dried orange peel
  • 5 cardamom pods

Friday, January 13, 2017

Coconut Chutney



 This is a cooling chutney just a few minutes to put together. I know that you may get discouraged in peeling the fresh coconut, but I reassure you that using a fresh coconut is worth the extra effort.

Tuesday, January 10, 2017

Ginger chutney

In silence retreats I like to serve this chutney to aid digestion for vattha dosha. It complements wonderfully the simple kachadi. You can make a good amount and refrigerate for 4 to 5 days.

Combine the following ingredients in a blender, then blend until smooth:
1 cup of fresh ginger, cut in small pieces for easy blend.
1/2 cup olive oil.
Salt to taste
5 tsp jaggery syrup or any syrop
1 thin ring of lemon with peel ( the whole lemon slice)

Wednesday, January 4, 2017

A TRADITIONAL AYURVEDIC DIGESTIVE DRINK



By Dr.Shamna
If you think your appetite has gone down, your tongue is coated, you feel little ors no taste for food, or areis disturbed by abdominal bloating and flatulence, you may need some digestive support. Here is an easy and tasty drink recipe/ cuisine from the land of Ayurveda.
All you need is