This is an ideal fall/winter beverage made with warmed milk, cultured kefir, Ayurvedic jaggery and a pinch of nutmeg. Kefir is a high probiotic beverage that must not be heated in order to preserve its beneficial bacteria. However, when blended with warmed milk, it becomes a delicious, nourishing, warm beverage just right for balancing VATA dosha which is naturally elevated in cool/cold, dry, fall and winter conditions.
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.
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.
In India, figs are called “Anjeer”. They are often enjoyed in a lassi, or for a snack, or dessert. This simple recipe provides probiotic support from the kefir or yogurt. Honey can be added for greater sweetness, and feel free to add additional spices such as cinnamon and/or ground ginger as well. This recipe makes enough for one person but can be doubled, tripled, etc.
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.
This easy-to-make summer treat can be made non-dairy with coconut milk or another milk alternative if desired. The consistency will vary depending on the “milk” chosen, but the end result will still be very chocolatey. It’s not too sweet, so feel free to add more sugar as well as extras such as cacao nibs, chocolate chips, dried fruits, or chopped fresh fruit or berries.
Ayurveda really knows how to do almonds! The nuts are soaked and the skins removed for easier digestion. For added sweetness without added sugar, try a chopped date or a dried fig. The spices are suggestions – please feel free to add any that you love. Enjoy this delicious, nutritious almond milk warmed or chilled.
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.
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.
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.