Raw Chocolate Pudding

This raw, completely natural, no-sugar-added banana cacao almond butter pudding will make your heart skip a beat! It won't give you a sugar crash either. I expect that kids will love this recipe too. If you don't have raw cacao powder you can try using unsweetened cocoa powder, although you will likely have to adjust the amount to taste. I recommend adding it 1 tablespoon at a time and taste testing as you go. Roasted almond butter would also work lovely. And because I will probably be asked - the banana flavour does come through quite a bit in this pudding.

Vegan Banana Bread

By Angela Liddon.

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts.

Smokey sweetcorn and tofu fritters

By Yotam Otolenghy
These fritters are so positively free-from – no dairy, no gluten – that it would be churlish not to serve them with a fried egg to make up for it. Avocado, for those sticking with the vegan theme, is another winning combination. Serve these as close as you can to making them as they really benefit from being eaten nice and crisp, straight from the pan. If you can’t get fresh kaffir lime leaves then use 1 teaspoon of finely grated lime zest instead. If you can’t get the chipotle chilli flakes then either blitz up a whole dried chipotle or ancho chilli or else just increase the smoked paprika to ¾ teaspoon.

Serves four, 3 fritters each

Fresh Beans with Hazelnut and Oranges.

Orange and hazelnut go wonderfully well together. They offer a good balance of freshness and earthiness and the flavours are subtle enough to complement the beans without overpowering them. The beans can be cooked and chilled a day in advance and then dressed before serving. Sugarsnaps, green peas and broad beans can substitute any of the other two beans or be added to the salad.

Serves 6
Ingredients

400g French beans
400g mangetout

Pear and Fennel Salad with Caraway and Pecorino

This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh, yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. 

Makes: 4-6  servings

Ingredients:

3 tbsp lemon juice

1 tbsp sherry vinegar 

1 large fennel, cut in half lengthways, cut widthways into 2 mm slices

2 tbsp olive oil 

1½ tsp caraway seeds, toasted and lightly crushed

1 tsp maple syrup 

1 tsp cardamon 

                        Salt and black pepper

1½ cups         arugula

3 ripe pears, quartered lengthwise, cut into 0.5 cm wedges 

1 cup         pecorino, thinly shaved

fresh dill to garnish

Directions:

Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for at least 45 minutes (longer if you have the time), stirring from time to time.

Put the oil, caraway, cardamom, maple syrup, ¼ teaspoon of salt and some black pepper into a small bowl, strain in the lemon and vinegar from the fennel bowl and stir well.

Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.

Recipe by Ottolenghi.

Urad dal with coconut and cilantro

This is all about the texture of the urad dal. Also known as black gram or black lentil, the texture – which retains a bite even after its long cooking – is more like that of a mung bean than that of your usual lentil. The difference between black and white urad dal is that the white version has had its skin removed. I prefer to use the black – the skin helps the dal keeps it shape and gives the dish a pleasing bite – but the white, which you won’t need to soak overnight, works just as well. The inspiration for this I owe to Aasmah Mir, whose website, crackingcurries.com, is a treasure trove of Pakistani family cooking.

Fig and goat’s cheese tart with lemon icing

Serve this delicious fig and goat's cheese tart by chef Yotam Ottolenghi for afternoon tea, or with ice-cream for dessert. Elegant complement to any light meal.

Beetroot and horseradish salad with apple, dill and almonds

This is another Yotam creation. I had add to the dressing cinnamon and nutmeg to warm and sweeten the salad. I love the amount of horseradish in this – it gives the salad a real kick – but use less if you prefer. Serve four. Pitta increasing.

Ingredients
75g peeled fresh horseradish
4 medium beetroot, peeled and halved
15g dill leaves, roughly chopped

Roasted squash with chilli yoghurt and coriander sauce

Inspired by the Yotam Ottolenghi a contemporary chef with international twist, this recipe in one of my favorites when it comes to prepare squash. The fresh herb paste brings in another layer of freshness, along with the visual "WOW". This recipe can be prepared in advance. Serves four. Excellent for vatta dosha.

DINACHARYA: AYURVEDA AND YOUR DAILY ROUTINE

By Dr. Shamna

Routine is the most comforting thing you can give your body. You may struggle to put a daily routine in motion that is loving, consistent and integral; but, I can reassure you that Dinacharya or Daily Routine is a big part of good health.

Ayurveda has proposed an integral self care system for thousands of years. A regular and consistent routine helps to bring rhythm and harmony into the body and mind making them more stabilized.

Roasted three Tomato Pesto Soup

This beautiful Tuscan inspired soup that surely will make you repeat it over and over. This recipe is excellent to impress a group of 12 to 16 people. Good for vatta, and kappa. Increase pitta Dosha.

Ingredients:
12 fresh tomatoes, quartered and roasted.
1/4 cup balsamic vinegar.
2. tbsp brown sugar.

Tea to Restore Internal Fire

In Ayurveda the concept of digestive power or digestive strength is called Agni. And, it is a terribly important concept because Ayurveda says that if your Agni is great, if you are so blessed in this lifetime to have a good Agni, you will have excellent health.

Agni is the "fire" that drives all digestion and metabolism  The digestive and absorption process is called Pakwagni (digestive fire). Agni is all of the enzymes systems for digestion from the mouth to the anus as well as  all the bacterial systems from the mouth to the anus. Yes, the main center is in the stomach; however, we need to think of Agni as a force that gives vitality, transformation and clarity of mind when it is balanced.

If our Agni is strong, we’re able to digest food efficiently and easily assimilate our daily experiences. On the other hand, if the Agni is weak, our body won’t digest well, creating toxic residue or Ama that lodges deep in our cells.

Our lifestyle, poor knowledge of food combinations, excess of food or eating with no hunger disturb our internal fire. This simple tea can restore your internal fire. Use the tea with a few days of simple food like soupy oatmeal.

Ingredients:

1 tsp dry ginger powder

10 to 12         tulsi leaves, you can use dry tulsi ( 2 tsp)

10         mint leaves

2-3 cloves garlic

1 tsp honey (add at the end) or jaggery

Directions:

Boil the ingredients in one cup of water and reduce it to ½ cup.  Drink the tea every 2-3 hours for 2 or 3 days.

Baby massage: what oils to use.

Baby massage has a long tradition in India. Just after birth, a cleansing massage is done with a soft wheat-dough ball, to which a little almond oil and a dash of turmeric is added. Just before rubbing the ball is dipped in a bit of almond oil. This practice is continued for the first six days after birth, before the bath. Ayurvedic baby massage enhances circulation, helps in the expulsion of toxins and aids the digestive system of the baby.

The emotional and Mental influences of the Six Tastes in ayurveda

Ayurveda recognizes that each element in nature has a subtle impact on us. It is not only because we are ingesting the substances but also because we are made of the same resonance. It is hard to believe that there are already the elements of an apple, a rock and a river inside of us.

Each of the tastes we put in our mouth produces a secretion in the stomach, an emotional response and a mental attitude. The importance of taking all six tastes is not only for optimum digestion and balance but is also a way of maturing our senses, emotions and intellect.

Quality of the Food to Balance Pitta Dosha

Pitta is oily, sharp, hot, light, spreading, and liquid, so eating foods that neutralize these qualities – foods that are dry, mild, cooling, grounding, stabilizing, and dense – serve to balance excess pitta. This section offers a closer look at the qualities of various foods. An improved understanding of these qualities can guide you in making specific dietary choices that will better support pitta.

Qualities of Food to Balance Vatta Dosha

Vata is cool, dry, rough and light, so eating foods that neutralize these qualities – foods that are warm, moist, oily, smooth, and nourishing – can help to balance excess vata. This section offers a closer look at the qualities of various foods. An improved understanding of these qualities can guide you in making specific dietary choices that will better support vata.

Qualities of food for Kapha Dosha

Kapha (Earth and Water) is heavy, cool, oily, and smooth, so eating foods that neutralize these qualities – foods that are light, warm, dry, and rough – can help to balance excess kapha. This section offers a closer look at the qualities of various foods. An improved understanding of these qualities can guide you in making specific dietary choices that will better support kapha.

Tastes to Balance the Kapha Dosha

Kapha is pacified by the pungent, bitter, and astringent tastes and aggravated by the sweet, sour, and salty tastes. Understanding these tastes allows us to better navigate a kapha pacifying diet without having to constantly refer to extensive lists of foods to favor and avoid.

Tastes to Balance the Pitta Dosha

Pitta is pacified by the sweet, bitter, and astringent tastes and aggravated by the pungent, sour, and salty tastes. Understanding these tastes allows us to better navigate a pitta pacifying diet without having to constantly refer to extensive lists of foods to favor and avoid.

Tastes to Balance the Vatta Dosha

Vata is pacified by the sweet, sour, and salty tastes and aggravated by the pungent, bitter, and astringent tastes. Understanding these tastes allows us to better navigate a vata pacifying diet without having to constantly refer to extensive lists of foods to favor and avoid.

3 Milk Restorative Evening Drinks

Having a good bedtime routine can help with better sleep.A bedtime routine is almost essential in Ayurveda. Apart from doing some moon salutations to cool the system, I choose spiced milks to restore the nerve and aid full regeneration. It’s best to drink the milk about 2-3 hours after dinner and 1-2 hours before bedtime. You don’t want your digestion working hard while you’re trying to sleep. You can add ginger, cardamon or cinnamon any of these to make them a

Peas with sorrel, mustard and coconut

This side dish is the beginning of summer. Sorrel is one of this greens that add any extra "wow" to the experience. Excellent for those pitta dosha individual looking out for adventure and a extra "drama in the mouth."P-,V+,K-


Ingredients: serve 4
2 cups fresh or defrost frozen green peas
2 tsp Dijon mustard

Cilantro Pesto for mercury detox

cilantro pesto

Almost everyone has been exposed to mercury and other heavy metals. Just some of the sources of exposure include air pollution, nonstick cookware, cosmetics, vaccines, dental
amalgam fillings, cigarette smoke, conventional household cleaning products, and contaminated food products.Cilantro (aka coriander or Chinese parsley) has been shown to bond with mercury and other metals and help remove them from the body. Even better effects have been shown when cilantro is used in conjunction with chlorella.

Quinoa and Sweet Corn in Avocado with Orange Basil Sauce

The sweetness of the fresh corn with orange zest complements a nutty flavor of the quinoa. You can serve this dish hot or cold. Good for pitta and kapha. To reduce the gas forming that corn produce, add more coriander seeds. Vatta doshas will appreciate that.

Ingredients for 4

3 cups vegetable broth or water.
11/2 cups quinoa, rinse and draining. You can use white or red quinoa. a combination of both will give

Dates and Almond Butter

This raw recipe is full of proteins and natural sugars which makes this butter a fortify formula. Favorite of children and elders. It is specially good for Vatta doshas.

Ingredients 1 cup
15 dates (around 90 g. or 3 oz.)
1/2 cup almond butter
4 Tbsp maple syrup
1/3 cup carob powder or cocoa
1Tbsp coconut oil

Raw Coconut Nutella

Make 1 cup.

Commercial Nutella is not only lacking real nutrients but every single one of their ingredients goes through very heavy processing which would imply that the natural state of these ingredients which contribute to color and preservation is completely absent from their formula.

We, lovers of chocolate and nuts can not give up the quick fix that this recipe can give us. Here a version of Nutella  you would love to do over and over again.

Beets and Chickpea Puree

This easy puree is good for children as well as for busy people. Lovely for pitta doshas. Serve warm or cold.

Makes:  6 servings

Ingredients:

1 ½ cups         cooked chickpeas

1 cup cooked beets

½ tsp hing

2 tsp tahini

4 tsp lemon juice

2 tsp sesame oil or olive oil.

2 tsp cumin

1 clove         garlic

salt         to taste

Directions:

Put all the ingredients in a food processor or blender and mix until a good consistency is achieved. 

Diet for Anemia

Anemia is mostly due to a nutritional deficiency of certain nutrients like iron, B12 and folic acid. This condition can be improve by the consumption of certain food.

Here a few ingredients that can aid the condition of anemia:
Apple, take one a day.
Apricot: also contain cooper and help to increase the hemoglobin level.
Banana, green mango, raisins, beetroot, fenugreek, spinach, almonds ( peeled), sesame seeds, pumpkin seed, and honey.

Turmeric and coconut immune booster

Turmeric and coconut are a great companions for pitta dosha. Turmeric is a great source of curumin that is a anti-inflammatory, antioxidant, anti-tumour, antibacterial, and antiviral agent. It also helps flush out dietary carcinogens, boost liver detox and treat depression.

• 1 cup hemp or coconut milk
• 1/2 cup fresh pineapple or mango chunks
• 1 fresh banana