Maharishi Ayurveda Recipes: Side Dishes

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Food is considered an essential component of Ayurvedic health care. In many ways, delicious food is considered ‘medicine’ in Maharishi Ayurveda. An expert Ayurvedic consultation almost always includes modifications to diet and the inclusion of certain types of foods and certain tastes at specific times. In the Maharishi Ayurveda model of health, foods are medicinal influences in themselves, and expert Ayurvedic practitioners recommend them regularly. The Ayurvedic dietary cupboard is full of a wide and delicious variety of foods that include grains, vegetables, nuts, fruits and spices. As modern research is showing, diet can play a significant role in restoring health and a growing list of scientific studies are pointing to the therapeutic value of both foods and spices. Ayurveda has embraced this principal of health for millennia. Please consult your physician for specific recommendations for your health needs.

The following recipes are offered as easy delicious health-supporting tools for your best health.

Slow-Cooked Anasazi Beans

In a slow cooker, combine all the above ingredients except the lime and lemon. Set the cooker to low and put on lid just before bed. Cook overnight.

The next morning, stir mixture and just before serving for lunch stir in the lemon and lime juice.

Enjoy!

Baked Baby Carrots

These carrots are far from ho-hum as the Ginger Preserve and Kapha Churna provide a warming, tangy flavor.

Wash the baby carrots and place them in a large covered casserole. Add the ghee and the Ginger Preserve and sprinkle the Kapha Churna on top. Pour the water over the top and lightly salt and pepper. Preheat the oven to 425 degrees and bake tightly covered for approximately 45 minutes until carrots are tender but not mushy.

Enjoy!

Baked Delicata Squash

Serves 4 as a side dish

This lovely vegetable is a winter squash that is conveniently found thistime of year. Look for the enticing green and gold striations that flank its ridges. The raw vegetable makes a beautiful addition to a centerpiece based on a fall theme.

  • 2 large delicata squash, eight to ten inches in length, split lengthwise and seeds and pulp removed with a spoon.
  • 1/4 cup Maharishi Ayurveda Ghee with Garlic and Rosemary
  • 2 tsp. Maharishi Ayurveda Kapha Churna
  • 1/4 cup golden raisins
  • salt
  • dark brown sugar

Preheat oven to 425 degrees. In a rectangular casserole dish, bake the prepared squash, covered, cut side down in 1/4 inch of water for 30-35 minutes or until tender. Insert a sharp knife into the back of one of the halves to check for tenderness. Leave covered while preparing the sauce. In a small saucepan, add the Ghee and bring to a high heat. Add the golden raisins and Kapha Churna, and salt to taste. Stir the ingredients together well until the aroma of spices is released, for about one minute. Remove from the stove and lay the squash halves upright so that the cavity is exposed on each half. With a teaspoon, divide the sauce equally between the squash and lightly blend. Then take several pinches of brown sugar and sprinkle over the top.
Serve immediately, while hot. Enjoy.

Cauliflower Rice

  • 2 Tbl. Maharishi Ayurveda Ghee
  • 3 tsp. Maharishi Ayurveda Kapha Churna
  • 3 stalks celery, washed and sliced into bite sized pieces
  • 1/2 head of cauliflower, cut into florets
  • 1 cup basmati rice, washed
  • 2 1/4 cups water
  • Salt/Pepper to taste
  • Fresh Cilantro for garnish

In a medium saucepan, gently fry the Kapha Churna in the ghee until its aroma is released. Do this over medium heat, being careful not to burn the spices.

Add the celery and cauliflower and the basmati rice. Stir well and add the water. Cover tightly and reduce heat to a low simmer. Cook for 20 minutes. When finished, add the salt and pepper and garnish with chopped cilantro. Enjoy!

Mixed Vegetables in a Tomato-Cream Sauce

  • 2 cups mixed prepared vegetables (such as shelled peas, small broccoli or cauliflower florets, diced potatoes, zucchini or carrots, cut green beans)
  • 1 1/2 cups pureed tomatoes
  • 1 cup water
  • 2 tbsps Ghee
  • 1 tsp ground fennel
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground Hungarian paprika
  • 1 tsp minced fresh ginger
  • 1/2 cup heavy cream
  • 2 tsps chopped fresh cilantro
  • Salt to taste

Heat Ghee in a large pan. Add ginger and dry spices, stir to release aromas. Immediately add the vegetables, saute for 3-4 minutes, coating vegetables with the spice-laden Ghee. Add the water, cover and cook until vegetables are nearly done. Add pureed tomatoes and salt, stir and continue cooking for 3-4 minutes. Turn off heat, stir in the cream, top with chopped cilantro and serve with rice or bread. Serves 2.

Three Pepper Rice

  • 4 cups cooked Basmati rice (tender, but grains fluffy and separate)
  • 3 bell peppers, one each red, yellow and orange, julienned
  • 1/2 cup small broccoli florets
  • 1 tsp dried sweet basil leaf
  • 1 tsp dried rosemary
  • 2 tbsps Ghee
  • 8 halved black olives (optional)
  • Salt and black pepper to taste
  • 1 cup grated Parmesan cheese
  • 2 tbsps chopped fresh cilantro

Heat the Ghee in a large pot. Add peppers, saute for 3-4 minutes on medium high heat. Add the broccoli and continue sauteing for 5 minutes more. Add the basil and rosemary, stir to mix. Fold in the rice, salt and pepper and 2/3 of the cheese. Turn off the heat and stir gently until well mixed. Garnish with olives, cilantro and remaining cheese.

Serves 4 as a side and 2 as a main dish

Note: Basmati is a long-grained rice grown in northern India. It has a nutty flavor and aroma which combines especially well with Ghee and spices. Available at Indian grocery stores or some health food stores.

Olive Stuffed Cherry Tomatoes*
Serves 5

  • 10 large cherry tomatoes, cut in half and scooped out
  • 2 Tbsp olive oil
  • 1 Tbsp Garlic & Rosemary Ghee
  • 1 cup black and green olives

In food processor, process olives and Ghee until it becomes a paste. Slowly drizzle in olive oil until it is smooth. With a teaspoon, stuff the mixture into the tomatoes.

Hearty Vegetable Stew*
Serves 4

  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 3 medium potatoes, chopped
  • 1 medium turnip, chopped
  • 1/2 head cabbage, shredded
  • 4 cups water
  • 4 tsp Better than Bouillon vegetable base, seasoned vegetable stock or vegetable broth.
  • 12 oz. diced tomatoes
  • 2 Tbsp Garlic, Fennel, & Basil Ghee
  • Salt, pepper, rosemary to taste

Saute vegetables in Ghee until beginning to soften. Add water and vegetable base and bring to boil. Add tomatoes and spices and simmer for half an hour until vegetables are done but not mushy.

* Recipe courtesy of Chef Jorgé Bruce Caughman
author of Chef Jorgé Cooks with Ghee (scheduled for release in Fall 2000),who appears regularly on QVC and produces his own cable show, “Hollywood’s Cooking,” in L.A.

Lemon-Scented Couscous Mediterraneo**
Serves 4–6

  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 cup Ghee with lemon, dill and thyme
  • 1 cup couscous
  • 1/4 cup slivered sun-dried tomatoes (preferably not oil-packed)
  • 1 cup green beans cut into 1/2” pieces
  • 1/3 cup toasted almonds or pistachios
  • 1/2 cup chopped flat leaf parsley
  • 1/4 cup sliced kalamata or black olives
  1. Bring the broth and salt to a boil.
  2. Meanwhile, melt the Ghee in a 1 1/2 quart saucepan. Add the couscous and sauté for 2 minutes on a low heat, stirring constantly.
  3. Pour the broth into the couscous. Add the green beans and sun-dried tomatoes. Stir, cover, and simmer on a low heat until all the broth is absorbed and the couscous is tender, about 5–10 minutes. Remove from the heat and allow to stand, covered, for a minute or two to complete the cooking process.
  4. Fold in the nuts, parsley and olives.

Rustic Polenta Muffins with Pine Nuts**
12 muffins

These savory, pine-nut studded muffins are wonderful accompaniments to luncheons and dinners, in addition to playing their usual role as breakfast fare. You can prepare them in no time in a food processor.

  • 1 cup water
  • 1/2 cup polenta
  • 1/3 cup melted Ghee with garlic and rosemary
  • 1 cup unbleached white flour
  • 2 Tablespoons raw or brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  1. Heat the oven to 400 degrees. Butter a muffin tin.
  2. Bring the water to a boil. Slowly stir in the polenta. Cover, remove from the heat without cooking, and allow to cool to room temperature.
  3. Mix the flour, sugar, baking powder, soda and salt together.
  4. Beat the Ghee into the polenta until the grain is free of lumps. Add to the dry ingredients. Add the buttermilk. Beat just until the ingredients are mixed together and no more. Overbeating toughens the muffins.
  5. Bake for about 20 minutes until done. Be careful not to overbake, or the pine nuts will burn. Remove each muffin carefully to a platter. (Do not overturn the muffin tin and shake out the muffins, or you’ll lose all the pine nuts!) Serve warm with more Ghee with garlic and rosemary for spreading.

Ghee-Roasted Winter Squash and Peppers**
Serves 4–6

An exciting change for those accustomed to tasting winter squash with sweet flavorings. Although you can use any type of winter squash, kabocha squash works particularly well.

  • 5 cups winter squash, peeled and cut into 1” cubes
  • 2 cups red bell peppers cut into 1” chunks
  • 1/4 cup Ghee with garlic
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary leaves
  • salt
  • pepper
  • 1/3 cup grated Parmesan cheese
  1. Heat the oven to 400 degrees.
  2. Place the squash, peppers, Ghee, lemon juice and rosemary in a bowl. Sprinkle with salt and pepper, and toss together well.
  3. Spread evenly in a covered casserole and bake until the squash is tender, about one hour.
  4. Remove the cover. Sprinkle the Parmesan evenly over the vegetables and return to the oven for another 10 minutes.

Creamy Fennel–Potato Soup**
Serves 4–6
Ghee makes wonderfully rich, creamy soups without the use of cream. The secret of this soup’s intense flavor is the slow sautéeing of the fennel in the flavored ghee. Save some of the feathery fennel tops for a garnish.

  • 1/2 cup ghee with Garlic, Fennel, & Basil
  • 4 cups thinly sliced fenne
  • 4 cups boiling potatoes, peeled and cut into small chunks
  • 4 cups vegetable broth
  • salt
  • white pepper
  1. Melt the Ghee in a soup pot on a low heat. Add the fennel. Sprinkle with salt, stir and cover. Cook on a very low heat, stirring occasionally, just until tender.
  2. Add the potatoes and vegetable broth. Bring to a boil. Cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
  3. Purée the mixture in a blender in three batches until very smooth. Return to the soup pot and season with salt and white pepper. Garnish with a sprinkling of chopped fennel tops.

** Recipe courtesy of Miriam Kasin Hospodar author of Heaven’s Banquet

Nourishing Rice

Ingredients:

  • 1/2 cup rice
  • 1 cup water
  • 1/2 tsp. Ghee

Directions:
Rinse rice with water. Boil water. Add rice and Ghee, stir once, turn heat down to low and cover. Simmer for 10 to 15 minutes, until rice is fluffy and water is almost evaporated. Remove from heat and let it sit for 5 to 10 minutes. Put rice into serving dish. Lightly fluff with fork.

Spicing Your Rice:

Directions:
Prepare rice by following the steps above, but omit the Ghee. Heat Ghee to melting in a separate pan. It is done when a tiny drop of water sputters across the top of the Ghee. Put your recommended spice blend in the Ghee. Heat and stir till the spices release a sudden burst of aroma. Put into rice, mix gently and serve immediately

Kichari (Khichdi)

Rinse rice and dahl. Add water and bring to a boil. Reduce heat to a low boil and continue cooking for about 55 minutes or longer if you wish a thicker consistency. In a separate pan, heat the ghee. Add the churna and saute briefly, about 30 seconds or until aroma is let off. Add to rice and dahl. Add salt, lemon juice and cilantro. Stir well.
Broccoli and Cauliflower with Chutney Sauce

Prepare cauliflower and broccoli by cutting into florets and peeling broccoli stalks and slicing into quarter inch rounds.

Steam the vegetables for 10 to 15 minutes until tender.

In a small saucepan, add Peach Chutney, lemon juice, salt and Churna. Stir over a medium heat, stirring constantly untilheated through.

Spoon the sauce over the vegetables and serve immediately. Serves 4 as a side dish. Enjoy!

Recipes by Dennis Boatright

Broccoli Rice Casserole

Lightly fry the Vata churna in ghee in a small saucepan and add the rice and water. Boil rice, covered tightly for five minutes in the water. Pour mixture into a large casserole dish as the first layer. Add chopped celery and broccoli and pour the vegetable broth over the top. Cover and bake at 400 degrees for 25 minutes. When done, remove cover and season with salt and pepper.

Recipes by Dennis Boatright

Holiday Harvest Dressing

  • 1 loaf cracked wheat bread
  • 1/2 cup dried apricots, quartered
  • 1 cup chopped walnuts
  • 4-5 stalks celery, finely diced
  • 1/2 cup Maharishi Organic Ghee
  • 1/4 cup olive oil
  • fresh ground black pepper to taste
  • salt to taste
  • 3 Tbl. Maharishi Ayurveda Churna
  • 24 oz. of vegetable broth
  • 3/4 cup of water
  • 3 apples, peeled, cored and diced into bite sized pieces
  • 2 Tbl. rubbed sage
  • 2 onions, chopped (optional)
  • Grated Romano cheese for garnish

Preheat oven to 300 degrees.

Spread bread on a large baking sheet and place in the oven to dry. After about 10 minutes, remove from oven. Bread should be dry. If needed, bake a little longer until fully dry. When finished, tear the pieces by hand into a large rectangular casserole dish. Add the water, sprinkle the bread with the chopped walnuts and mix together.

In a large saucepan, add the Maharishi Organic Ghee and olive oil. Bring to a medium high heat and add the Maharishi Ayurveda Churna and rubbed sage. After the churna has been mixed into the oil, add the celery, onion (if desired), and apples. Saute’ ingredients for several minutes until all are well coated in the spices. Add the vegetable broth to the pan and bring to a boil. Lower the heat to medium and cook until vegetables are tender. After cooking, pour mixture carefully over the dried bread and walnut mixture. Salt and pepper the top to taste and sprinkle the on Romano cheese. Raise the oven temperature to 400 degrees and cover the casserole tightly with foil. Bake for 30 minutes and then uncover and bake for 10 more minutes until the cheese is lightly browned. Enjoy!

Lauki (Loki)

How to prepare this exotic squash:
This vegetable is excellent for balancing liver function for most people. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.

How to Recognize Lauki:
Lauki is a squash, resembling yellow crook-neck squash in shape but a light green in color, sometimes much larger and thicker. It grows up to 2 feet long in some areas, and starts anywhere from ten inches in length. It has a smooth surface like eggplant, but not as shiny. The best quality is firm, light and even in color without many blemishes.

Where to Find Lauki:
Lauki is sold by many names, depending on who is selling it. Ask for Lauki, or Loki, in your local Indian or Asian food store. Ask for Kakunsa where Italian foods are sold. Ask for Fuzzy Squash in Canada. And you can special order it in many U.S. food stores as White Pumpkin, Benares Pumpkin or Long White Gourd. These are the names for the sweet variety. Avoid the bitter variety, called Bitter Gourd. The scientific names are Lagenaria vulgaris or Cucurbita.

How to Prepare Lauki:
Wash and peel. Chop into small cubes, about 1/2″. Steam until slightly soft, like yellow squash, usually about 15 minutes. Alternatively, place in frying pan or wok, with one teaspoon of ghee, and sauté on medium heat until slightly soft and moist. Melt one tablespoon of ghee in a large frying pan until it turns clear. Mix 1/2 teaspoon whole cumin and 1/2 teaspoon of turmeric into the ghee until the aromas are released. Add the steamed or cooked lauki and evenly coat it with the ghee-spice mixture. Serve immediately, not too hot.

Tip: Whole grains make a perfect complement. Basmati rice is good for those with a weak or inflamed liver.

Mung Dahl

Ingredients:
1/2 cup split mung dahl
3 cups water
1 teaspoon Ghee
1 teaspoon (Vata, Pitta or Kapha Churna.

Directions:

  1. Heat dahl (dry) in skillet for 3 to 4 minutes.
  2. Boil water separately.
  3. Add dahl, and stir briefly.
  4. Boil about 20 minutes, until dahl is tender — soft.
  5. Season with churna of your choice.

Process of Seasoning:
Heat Ghee. Add all seasonings and stir until they give a sudden burst of aroma. Then pour over dahl, stir once and cover immediately. Let stand covered for 5 minutes to absorb.

To Make Kitcheri

Kitcheri:
Kitcheri is a very nourishing mix of both rice and mung dahl. To prepare, just follow the steps above for Mung Dahl, but add an equal amount of rice when you add the dahl. Other directions remain the same.

Polenta Mold

In a medium pot, add the first five ingredients and bring to a rapid boil. Reduce heat to medium and cook for 10 minutes covered. When time is finished, slowly add the polenta, stirring constantly to keep it from sticking. Lower the heat to a low simmer and cover. Return and stir the mixture every few minutes for the next half hour. The polenta will bubble, so be careful not to burn yourself.

When the mixture is thick, remove from the heat. Lightly spread some ghee into a favorite bowl, covering the bottom and sides and pour the polenta mixture into the bowl. Smooth the top with a spoon and let stand for 10 minutes. The polenta will solidify enough to then turn out onto a plate for presentation. Crack some fresh black pepper over the top of the finished dish and serve immediately.

Recipes by Dennis Boatright

Romaine Roasted Corn on the Cob

  • 6 ears of corn
  • 1 bunch of romaine lettuce
  • 6 Tbl. Maharishi Ayurveda Ghee
  • 1/2 tsp. dill
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried marjoram
  • 1 Tbl. lemon juice
  • salt/pepper to taste

In a bowl, mix Ghee, lemon juice, rosemary, dill and marjoram together and spread about 2 Tbls. of the mixture over each ear of corn. Wrap each ear in two or three freshly washed and damp romaine leaves. Cover and bake in a large rectangular baking dish for 30-35 minutes at 450 degrees or until corn is tender. Discard romaine after cooking and sprinkle with salt and pepper. Enjoy!

Squash Stuffed with Wild Rice
Makes 4 servings

Ingredients:

  • 1 med. sugar pumpkin or 2 acorn squash
  • 3 cups water
  • 1/2 tsp. salt
  • 3/4 cup wild rice
  • 3 Tbsp. Ghee or oil
  • A pinch of hing (optional)
  • 1 Tbsp. minced fresh ginger
  • 1/3 cup coarsely chopped red bell pepper
  • 1/2 cup coarsely chopped fennel or celery
  • The kernels from one ear of corn
  • 1 cup cooked kidney or Anasazi beans
  • 1/3 cup dried blueberries
  • liquid seasoning or salt and black pepper to taste

Directions:

  1. Cut the top of the pumpkin or halve the acorn squash and remove the seeds. Place in a baking pan, brush the cut surfaces with oil, and bake in a 350 degree F. oven until tender.
  2. While the squash is baking, bring the water to a boil. Add the wild rice and salt, cover, and cook until all the water is absorbed and the wild rice is tender, about 45 minutes.
  3. Heat the ghee or oil in a skillet. Add the hing and ginger, and sauté on a low heat for a minute. Add the pepper and fennel, and sauté for a few minutes, stirring frequently. Add the corn, cover, and cook for another two-three minutes until tender.
  4. Mix the corn mixture with the wild rice and the beans. Add the dried blueberries and season to taste with liquid seasoning or salt and pepper. Sprinkle the inside of the squash lightly with salt. Spoon in the stuffing. Return to the oven for 10-15 minutes so that everything is heated through.
  5. To serve, scoop out the flesh of the squash along with the stuffing.

Recipe is reprinted with permission from Heaven’s Banquet, by Miriam Kasin Hospodar, April, 1999

Milletto

  1. Roast millet in ghee for 3 minutes. Add water and salt and bring to a boil. Reduce heat to low and simmer for 30 minutes, till all the water is absorbed.
  2. Slice cabbage thin, cut other vegetables into small pieces. Sauté Pitta churna in ghee for 30 seconds. Add cabbage, cover and sauté for 15 minutes. Add the rest of the vegetables and paneer and sauté for another 15 minutes till they are tender.
  3. Add herbs and walnuts, season with salt and pepper. Stir in the cooked millet.

Wild Rice

  • 1 cup of wild rice
  • 5 cloves
  • 2 bay leaves
  • 6 cardamon pods
  • 1 1/2 tsp. salt
  • 1 tsp. Maharishi Ayurveda Vata Churna
  • 3 cups water
  • 1 Tbl. Maharishi Ayurveda Ghee

Saute washed rice with all spices in ghee for 5 minutes on medium heat. Stir constantly. Add boiling water and cover until water evaporates to rice level. Lower heat and simmer until all water evaporates; approximately 35-40 minutes.

Okra with Coconut

  • 1 lb. of okra
  • 1 tsp. of salt
  • 1 Tbl. Maharishi Ayurveda Pitta Churna
  • 1/2 cup lemon juice
  • 3 Tbl. cilantro, chopped
  • 2/3 cup plain yogurt
  • 2 Tbl. almonds, chopped
  • 1/4 cup water
  • 3/4 cup grated coconut

Cut of the ends of the okra and sprinkle with lemon juice. Bake the okra in a lightly greased pan with the water at 350 degrees, covered. Toast nuts and coconut for 3 minutes, add yogurt and mix in the Pitta Churna and salt. Remove okra from the oven and mix gently with the sauce and serve. Enjoy!

Creamed Zucchini

  1. 1. Roughly grate the zucchini, then sprinkle with some salt and leave to stand for 15 minutes.
  2. Heat the ghee in a large pot and sauté the churna for 30 seconds. Add the flour and cook until just brown.
  3. Add the zucchini and the dill, cover and simmer until cooked, about 20 minutes.
  4. Remove from the heat, take out the dill and stir in the yogurt. Serve with Quinoa Paneer Burgers and flat bread.

Baked Millet Croquettes

Makes 25 croquettes

  1. Heat ghee in a saucepan and saute Vata Churna for 30 seconds. Add millet and roast for 3 minutes. Add water and salt, bring to a boil, reduce heat to medium and cook for 30 minutes until liquid is absorbed.
  2. Steam spinach until it wilts about -10 minutes. Remove from heat, drain and finely chop.
  3. Preheat oven to 375 F. When millet is ready stir in spinach and remaining ingredients. When mixture has cooled form golf ball-sized croquettes. Place them on an oiled cookie sheet and bake for 20 minutes.

Coconut-Mint Dahl

  1. Heat ghee in a saucepan and saute Pitta churna for 30 seconds. Add coconut flakes and saute till it becomes fragrant. Add dahl and water, bring to a boil, reduce heat and simmer for 40 minutes.
  2. Remove dahl from heat and add mint leaves, yogurt and salt!

Spinach, Panir and Walnuts

Serves 3-4

  • 4 tablespoons Maharishi Ayurveda Ghee
  • 3/4 pound panir (fresh cheese)
  • 1 bunch spinach
  • 1/2 cup walnuts
  • 2 teaspoons Maharishi Ayurveda Vata Churna
  • Salt and pepper to taste
  1. Heat ghee in a large frying-pan. Dice panir and fry in ghee for 10 minutes stirring frequently.
  2. Wash the spinach and remove the stems from the leaves.
  3. When the panir is done remove from the pan and set it aside. Add spinach leaves to the pan and fry for 5 minutes stirring frequently.
  4. When the leaves are wilted and most of the water is gone, stir in panir, walnuts and Vata Churna and season with salt
    and pepper. Serve with penne pasta or a cooked grain.

Stir-fried Carrots
Serves 2

  1. Peel the carrots and cut them into two-inch-long, thin, matchstick-like stripes.
  2. Blanch the carrots in a large saucepan of boiling salted water for 4-5 minutes; then drain.
  3. Heat a wok or a large frying-pan until moderately hot and add the ghee. Put in the carrots and stir-fry for about 4 minutes.
  4. Turn the heat off and add remaining ingredients. Stir well. Serve with basmati rice or your favorite grain.

Beet Curry

Serves 3-4

  1. Peel and cut the vegetables into small cubes.
  2. In a large pot, heat the ghee and sauté Vata churna and seeds for 30 seconds. Add vegetables, thyme, bay leaf and water. Bring to a boil, cover, and simmer for 45 minutes on low-medium heat, stirring occasionally.
  3. Remove bay leaf, season with salt and pepper and stir in yogurt.

Quinoa Pilaf

Serves 4

  1. Rinse quinoa well, place it in a pot and cover with 3 cups water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer for 20 minutes. Let it sit for 10 minutes.
  2. Wash vegetables and cut them into small pieces.
  3. In a large pot heat the ghee and sauté churna for 30 seconds. Add vegetables, a little water and sauté until tender, 15-20 minutes.
  4. Mix the quinoa in the vegetables, add parsley, raisins and almonds. Season with salt and pepper.

Lime Brussels Sprouts

serves 4

  1. Wash Brussels sprouts and cut off the hard stems on the bottom. Steam for 5 minutes.
  2. Melt ghee in a skillet and saute Vata Churna for 30 seconds. Stir in sprouts and coat them evenly with ghee and spices. Cover and simmer on low-medium heat for 5 to 10 minutes. Sprouts should be slightly crunchy in the middle.
  3. Stir in parsley, lime juice, salt and pepper and serve immediately.

Spicy Green Kale with Toasted Pine Nut
serves 2-3

  1. Wash kale, remove hard stems, and cut leaves into 1/4-inch stripes. Place in a large pot, add water and steam for 30 minutes, until tender.
  2. Preheat oven to 325 F. Place pine nuts on a cookie sheet and toast in oven for about 5 minutes.
  3. Drain kale in a colander. Rinse and dry the pot. Melt ghee in the same pot, add Kapha Churna and saute for 30 seconds. Add kale and salt, and stir for two minutes on low heat until all leaves are coated with ghee and spices. Sprinkle with black pepper and pine nuts. Serve with couscous.

Side Dishes Complete List

Anasazi Beans

Baked Baby Carrots

Baked Delicata Squash

Cauliflower Rice

Ghee Recipes

Nourishing Rice

Kichari

Broccoli and Cauliflower with Chutney Sauce

Broccoli Rice Casserole

Holiday Dressing

Lauki (Loki)

Mung Dahl

Polenta Mold

Romaine Roasted Corn on the Cob

Squash Stuffed with Wild Rice

Milletto

Wild Rice

Okra with Coconut

Creamed Zucchini

Baked Millet Croquettes

Coconut-Mint Dahls

Spinach, Panir and Walnuts

Stir-fried Carrots

Beet Curry

Quinoa Pilaf

Lime Brussel Sprouts

Spicy Green Kale