Ayurvedic Recipes

 

MORNING NECTAR

  • Ingredients
      • 1 tsp Nectar Blend
      • 2 cups fresh nut milk (almond is best!)
      • 1 tsp raw local honey (Lehua honey is anti-parasitic)
      • 1 tbsp ghee or coconut oil
      • Local organic coffee or tulsi tea (optional)
  • Instructions
    • Heat oil in saucepan on low heat.
    • Add Nectar Blend and stir consistently until aroma releases. Be sure not to burn! Best to not leave the saucepan unattended.
    • Add nut milk and warm, do not boil.
    • Turn off heat and add in sweetener.
    • Add in coffee or teabag if using.
    • Pour in gratitude and forgiveness.
    • Drink in the morning and evening in a special bowl using two hands. You may blend all together if you’d like it frothy!

 

VATA KITCHARI

  • Ingredients
    • ½ cup yellow split mung beans
    • 1 cup blend of white basmati rice/quinoa
    • 1 tbsp Vata Spice Blend
    • 1 cup of your choice of the following diced: carrots, golden beets, peas, green beans, pumpkin, zucchini
    • 2 tbsp ghee
    • 4-6 cups of purified water
    • Handful of chopped fresh cilantro
    • Slice of lemon or lime
    • Himalayan Sea Salt to taste
  • Instructions
    • Soak organic split yellow mung beans overnight, rinse with fresh water, and drain.
    • Soak quinoa for at least 2 hours, rinse with fresh water, and drain.
    • Rinse white basmati rice until water runs clear.
    • Heat a large saucepan on medium-low heat and melt ghee.
    • Add the Vata Spice Blend and let simmer while stirring until aroma is present.
    • Add the mung beans, rice, and quinoa and stir until all are covered with the spices.

    • Add water, turn heat to high, and bring to boil. Add root veggies and pumpkin at this time. Stir.
    • Turn heat to low, cover pot and cook until beans, rice, and quinoa become soft (about 20 minutes).
    • Check the water level occasionally to see if more water needs to be added. Consistency should be similar to a soupy porridge.
    • Add non-root veggies during the last 5 minutes.
    • Once finished, turn off heat and add Himalayan sea salt to taste and stir once more.
    • Serve portion into a bowl. Add a squeeze of lemon or lime and sprinkle chopped cilantro on top. Best to eat leftovers within 24 hours. Only heat what you plan to eat.

 

PITTA KITCHARI

  • Ingredients
    • ½ cup yellow split mung beans
    • 1 cup of white basmati rice
    • 1 tbsp Pitta Spice Blend
    • ⅓ cup cilantro
    • ⅓ cup coconut flakes
    • 1 cup of your choice of the following diced: asparagus, green beans, celery, kale, peas, zucchini
    • 2 tbsp ghee
    • 4-6 cups of purified water
    • Slice of lemon or lime
    • Himalayan Sea Salt to taste
  • Instructions
    • Soak organic split yellow mung beans overnight, rinse with fresh water, and drain.
    • Rinse white basmati rice until water runs clear.
    • Put the coconut, cilantro and the ½ cup of water into a food processor or blender and blend until liquefied.
    • Heat a large saucepan on medium-low heat and melt ghee.
    • Add the Pitta Spice Blend and let simmer while stirring until aroma is present.
    • Add the blended items and bring to a simmer to release the flavor.  
    • Add the mung beans and rice and stir until all are covered with the spices and coconut/cilantro mix.

    • Add water, turn heat to high, and bring to boil. Add all non-leafy veggies at this time. Stir.
    • Turn heat to low, cover pot and cook until beans and rice become soft (about 20 minutes).
    • Check the water level occasionally to see if more water needs 
to be added. Consistency should be similar to a soupy porridge.
    • Add leafy-green veggies during the last 5 minutes.
    • Once finished, turn off heat and add Himalayan sea salt to taste and stir once more.
    • Serve portion 
into a bowl. Add a sprinkle of fresh cilantro if desired. Best to eat leftovers within 24 hours. Only heat what you plan to eat.

 

KAPHA KITCHARI

  • Ingredients
    • ½ cup yellow split mung beans
    • 1 cup blend of white basmati rice/quinoa/millet
    • 1 tbsp Kapha Spice Blend
    • 1 cup of your choice of the following diced: asparagus, green beans, celery, kale, carrots, spinach, broccoli
    • 1-2 inches of grated fresh turmeric and/or ginger
    • Handful of chopped fresh cilantro
    • 2 tbsp ghee
    • 4-6 cups of purified water
    • Slice of lemon or lime
    • Himalayan Sea Salt and Black Pepper to taste
  • Instructions
    • Soak organic split yellow mung beans overnight, rinse with fresh water, and drain.
    • Soak quinoa for at least 2 hours, rinse with fresh water, and drain.
    • Rinse all grains until water runs clear.
    • Heat a large saucepan on medium-low heat and melt ghee.
    • Add the Kapha Spice Blend and let simmer while stirring until aroma is present.
    • Add the mung beans, grains, and grated turmeric and ginger and stir until all are covered with the spices.
    • Add water, turn heat to high, and bring to boil. Add all non-leafy veggies at this time. Stir.
    • Turn heat to low, cover pot and cook until beans and grains become soft (about 20 minutes).
    • Check the water level occasionally to see if more water needs 
to be added. Consistency should be similar to a soupy porridge.
    • Add leafy-green veggies during the last 5 minutes.
    • Once finished, turn off heat and add Himalayan sea salt and black pepper to taste and stir once more.
    • Serve portion 
into a bowl. Add a squeeze of lemon or lime and sprinkle chopped cilantro on top. Best to eat leftovers within 24 hours. Only heat what you plan to eat.