Rosted Hummus Carrots and Dill

I found summer potluck parties a great fun and a great joy. I also enjoy sharing new recipies in the community and feed them with new ideas for a healthy living. This rosted carrot hummus is a friendly addition to any savory dish. Carrots can be replace by beets and mints or just make both for a colourful summer plate. I also like to garnish this dish with fresh edible flowers.

Sweet Potato and apple Brownie

I have being postponing to post this recipe, however every time I do at home, I have an intense desire to share this succulent, and healthy recipe. These brownies are originally from Chef Jacques La Merde from IQ FOOD Co. in Toronto. This recipe is from his famous dessert menu.
I have added some spices and experiment with a different flavour of fruits, like adding pieces of apple or pear. Either way, this dessert can make kids eat their protein and still look for more.

Cauliflower Dahl

I am not sure how missed this soup for the winter season. Cauliflower have a delicate and sometimes bland taste that you need to be precise in the use of spices, oils and herbs. 

 

I found the richness of the coconut milk very nourishing for the winter months, however coconut being a cooling milk need to be well compensate it with warming spices like ginger.

Bread free Stuffing Balls

These festive bites have all the flavours of traditional stuffing, but they’re protein-packed, bite-sized, and gluten-free, to boot.

You can store the uncooked balls in the fridge (tightly wrapped up on a plate) for up to 36 hours before baking, so there's less fuss the day of a big meal. The uncooked balls can also be frozen in a freezer-safe bag for 1 to 2 weeks. To bake, simply pop the frozen balls on a prepared baking sheet and bake for 30 to 33 minutes (they need roughly 7 to 10 minutes more bake time when baking from frozen). Also, the Cranberry-Pear Sauce can be made 1 to 2 weeks in advance and frozen until ready to use.
Thank you Angela Clipton for your lovely recipe.

Vegan Peppermint Patty Slice

From Oh She glows
This peppermint patty is a showstopping dessert that's coloured naturally with spinach—though only you and I will know its nutritious secret! As an added bonus it’ll only set you back 15 minutes of prep.
The filling calls for at least 4 hours of freezing time, so I like to whip it up before bed to pop in the freezer overnight. This way, all I have to do the next day is add the ganache on top and freeze it for another 10 minutes.

Ashwagandha almond butter

Raw almond butter can be tedious to make but it is worth the patience, especially when you know the health of your adrenals is on the line. Having this adaptogenic version of almond butter on hand is as useful as it is delicious. You can use it as an ingredient in other dishes or add it as a topping on things like toast with honey and cinnamon. You can also use cashews instead of almonds. Soak them overnight.

Energy truffles with Ashwagandha.

Nothing says comfort food like a sweet dessert. After you push your dinner plate to the side, you can pull out these truffles made with ashwagandha and  ojas building dates. They’re sure to make you and your adrenals smile.

Evening Tonic for Vatta Dosha

Ending the day with a tonic is a great evening ritual. While the routine alone creates a calm setting, you can choose to add ingredients to your tonic based on how you feel and how your day and week have been. This tonic has not only adrenal-hugging ashwagandha, but nutmeg which can support sleep and relaxed muscles, and comfort your agitated mind.

Roasted Potatoes in Maple Dijon Vinaigrette

Pictured here is the main dish variation.  Yum!

This hearty salad has a sweet, sour and herbal taste, giving it that comfort food flare. The vinaigrette is a real winner when we want to please all doshas and all tastes. To make this salad a main dish, add fresh tomatoes and steamed kale or chard.  You can also add a boiled egg or fresh goat cheese. Serve with generous amounts of fresh herbs.

Makes: 4 servings

Roasted Potatoes Ingredients: 

1 cup mini potatoes

5 to 8 tsp ghee, at room temperature

2 tsp lemon juice

2 tsp red pepper flakes

        Salt 

Directions:

Preheat the oven to 475 F.  In a large bowl, combine well all ingredients, except the potatoes. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides

Vinaigrette Ingredients:

5 tsp grapeseed oil

2 tbsp apple cider vinegar 

1 tbsp Dijon mustard

3 tsp maple syrup

1 tsp tamari sauce

¼ tsp black pepper

handful fresh basil

Handful fresh cilantro

Directions:

Chop all the fresh herbs, mix together the rest of the ingredients and pour over the roasted potatoes. Serve warm or cold.  

Variation – add to the above dish:

½ cup cherry tomatoes, sliced in half

2 cups swiss chard or kale, chopped

3 boiled eggs, quartered

OR 

1 cup soft goat cheese

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.