This is a super easy recipe that combines the flavors of curry powder with garam masala. When mixed with oil and garlic, it makes a delicious coating for a variety of roasted vegetables. For an added treat, serve with a light drizzle of tamarind date chutney.
salt
Easy Homemade Garlic Naan
This recipe yields chewy, yummy, versatile, easy-to-make bread. The recipe makes 4 large or 6 smaller servings, so double the recipe if desired. We made this with organic, Italian soft wheat flour, however, you can use any flour of choice by gradually adding just enough to from dough. We’ve opted for dried parsley, black seed and some flaky sea salt to garnish, but feel free to experiment with whatever you love.
Einkorn Chai-Spiced Chocolate Chip Cookies
These easy-to-make cookies have a yummy chai-like spice flavor! They’re made with whole grain einkorn flour but white einkorn flour will do nicely. Although we used mini chocolate chips, feel free to substitute as much as you like of your favorite kind. This recipe will yield about 16-18 cookies.
South Indian Summer Sambar
Sambar is a delicious, super-flavorful South Indian lentil soup made with vegetables and seasonings. It’s typically served with idlis, rice or dosas. There is no one way to make sambar, so feel free to experiment with your choice of veggies, lentils and seasonings. We are keeping it seasonal for summer with zucchini and tomato.
Comfort Custard
This egg custard is simple and nourishing comfort food. It’s ideal for anyone with a sensitive stomach or compromised digestion. It can be enjoyed warm or chilled. For Ayurveda enthusiasts, when taken warm, it’s calming to Vata. When chilled or cool, it eases Pitta, and when a teaspoon of ghee along with a bit of ginger and cardamom are added, it becomes more balancing to Kapha. For a delicious twist, turn this into maple custard by using maple sugar, or into caramel-style custard by using jaggery in place of raw sugar.
Quinoa Kitchari
Kitchari is India’s most beloved comfort food; it’s also an important food for healing and supporting good digestion. While traditionally made with basmati rice, it can also be made with other grains. This hearty, delicious kitchari is made with sprouted quinoa, but regular quinoa will do fine.
Ghee Scrambled Eggs with Black Seed, Cumin and Curry Leaves
These delicious, nutritious eggs are great at any meal. Try them with ham, bacon or sausage, or with sprouted whole grain toast, biscuits or muffins. The recipe is enough for one person, and can easily be doubled, tripled, etc.
Mung Dal Buckwheat Kitchari
This simple, nourishing recipe is a different take on an old classic. We made it in our pressure cooker, however you can easily make it on a stove top. Despite the name, buckwheat is not related to wheat. It’s a gluten-free starchy seed that is used like a grain. According to Ayurveda, buckwheat can be enjoyed by each dosha, however, its light, nourishing qualities make it especially good for kapha dosha. This recipe serves 2 people. Be sure to add any additions desired, and remember – kitchari is supposed to be porridge-like in consistency, however you can add less water if you would like it to be thicker.
Indian-Spiced Chicken with Cashew Nuts
Here’s a simple, aromatic and delicious recipe you’ll return to often. Feel free to experiment with different kinds of protein, including shrimp, tofu and legumes such as garbanzo beans or lentils.
Pumpkin Streusel Muffins with Ghee and Spices
These delicious muffins are a seasonal favorite, perfect to warm the cool fall days, the holidays and the cold winter days. Feel free to add as much spice as you like. We call for brown sugar, but coconut palm sugar, and organic cane sugar will also work. This recipe will yield anywhere from 8-12 muffins, depending on size.
Gluten-Free Flaxseed Muffins with Buttermilk, Ghee and Spices
These muffins are tender, aromatic, healthy and delicious! They’re great with hot chai tea or coffee, fresh, seasonal fruit, yogurt, nut butters and additional ghee for spreading. The recipe makes 12-15 muffins. If you don’t have buttermilk on hand, blend 1/2 cup yogurt with 1/2 cup water to use as a substitute, or add 1 tbsp lemon juice to a measuring cup. Pour in some milk to equal 1 cup. Let it sit for 5 minutes before adding to the recipe.
Dave’s Stuffed Peppers
Our friend Dave is such a creative cook! When he told us about his luscious stuffed peppers, we had to get his recipe! Although he used ground lamb, he assured us this dish is equally delicious made with ground pork, beef, chicken or turkey, and for a vegetarian option, mashed, seasoned tofu, lentils or any favorite legume
