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Yogic Recipes These are vegetarian recipes for balance and health that come from the Auryvedic healing tradition. They are a good illustration of the yogic concept of healing foods and food as medicine. Potent Potatoes
Wash potatoes, dry
and oil the skins. Bake them about one hour at 400 degrees until they are soft on
the inside. Meanwhile heat oil in a skillet and saute' onions and ginger until browned and
well done. Add garlic and spices adding more oil if needed and continue cooking for
10 to 15 minutes over medium low heat. Cut potatoes in half when they are done baking and scoop out the insides and add to the cooked spice mixture stirring until well mixed. Add cottage cheese and salt or soy sauce to taste. Refill potatoes skins with the mixture. Cover with a slice of cheese and then broil (a few minutes) or bake (5-10 minutes at 350) until melted and golden. Makes 8 halves serving 3-4 people. Apple Cake This is a tasty, sweet cake with a minimum of refined ingredients and no white sugar or eggs.
In a small bowl mix the flour, salt baking powder and the cinnamon. Then mix butter, honey and vanilla and egg replace until smooth and lump free. Add the apples to the wet ingredients and stir. Then add the dry ingredients all at once and stir gently just to blend evenly. Baked in a butter 9 x 13 inch pan at 350 degrees for 45 minutes. Let cool. Serves 8-10 for dessert. Can be served with whipped cream and garnished with nuts or fresh strawberries. Yogi Tea Yogi Tea is an
ancient healing tea in the Indian Ayurvedic tradition. It tastes great, is energizing and
rejuvenating and is good for people of all ages. It
is a wonderful coffee substitute and will make your home smell great as it is cooking! The Recipe
is as follows: 5 Cups of pure
water, 3 TBS of Yogi Tea mix three 1/4-inch slices of fresh Ginger Root. Kitcheree (Mung Beans
and Rice) This is a wonderful year round food that is easy to make and has infinite variety depending on your choice of vegetables. It is great for people on a budget. Traditionally this soup/stew was used to nourish the young and the old and infirm because it is very easy to digest. 1 c mung beans 1 t. tumeric 1 c basmatti rice 1/2 t. ground pepper 9 c water 1t. garam masala 1/2 cup olive oil salt, Tamari or Bragg's to taste 4-6 cups chopped veggies of your choice 1T. Sweet Basil 2 onions (red or white) 2 Bay Leaves 1/3 cup minced fresh ginger root Seeds from 5 cardamon pods 8-10 cloves garlic minced 1/2 t crushed red chiles (Hot! More or less to taste) Wash
beans and rice. Bring water to boil, add rice and beans and let boil over medium heat.
Prepare vegetables. Ad to cooking rice and beans. Heat oil in large frying pain. Add onion
ginger and garlic and sauté over medium heat. Add spices (not salt or herbs yet). When
nicely done add to soup. Stir often to prevent sticking. Add herbs and salt. Continue to
cook until it is rich thick and soup like with the various ingredients barely discernible.
Serves 6 -8. Potato
Curry Soup This is hearty cold weather soup that is tasty and
energizing.
Sauté
chopped onion in oil until brown – add chopped garlic & sauté 2 more minutes. Then add cubed potatoes, water, and everything
else except the optional ingredients. Stir all together and let cook uncovered over medium
low flame for about 1 hour. Stir occasionally
to prevent sticking. Add more water if
necessary (if it becomes too thick). After
about an hour, scoop about 3 cups of the potatoes into a blender with a small amount of
the soup liquid. Blend carefully and return
to pot. Add optional ingredients; cook for ten more minutes. Garnish when serving with small amount of green
onion and/or a drop of yogurt or both. This soup is
loosely based on one of many basic Indian curries. It
has no hot taste – if you enjoy hot spices try adding about ½ to 1 tsp. Red chili
flakes (wow!) The soup usually tastes even
better if refrigerated overnight and reheated. Golden Milk Recipe This is a
traditional recipe for joint health. 3 cardamom pods
(optional) ¼ cup water
(approximately… add more water if this gets too dry) Simmer 5 to 7
minutes, then add: 1-cup milk or soy
milk 2 tablespoons
almond oil Bring the liquid to
the boiling point. Do not let it boil! Add honey or maple
syrup as desired to taste Beet and Carrot
Casserole This is very tasty
recipe that has been used traditionally for liver heath. 1 bunch beets 1 LB carrots 2 bunches scallions
chopped 3 cloves garlic
minced 4 -6 TBS Olive oil
or Ghee (clarified butter) or Butter Braggs Liquid aminos
and Black Pepper to taste Grated cheddar or
soy cheese to taste Basic
Fried or Baked Tofu I am frequently
asked what to do with Tofu. This tofu can be eaten as is, put in a sandwich or can be
refried with pre-cooked rice. Cut one carton (1
pound) of tofu into ¼ -1/2 inch slices Heat in skillet 1
TBS Olive Oil OR preheat oven to 350 degrees. Arrange tofu slices
in the frying or oiled baking pan and sprinkle with your favorite spices. Suggested spices would be Braggs Liquid Aminos or Soy Sauce
along with Chile Powder. Try any combination of spice you like (garlic powder, oregano,
curry powder, black pepper…anything!) When the tofu has browned on one side flip it over and brown on the other side. Or Bake about 15-20 minutes on a side and flip it over for another 15-20 minutes. Depending on your taste the Tofu can be baked moist or dry.
More Recipes Apple Gallette--Makes 12 Servings 2 pounds of peeled, cored, thinly sliced apples 1 teaspoon ground cinnamon 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 4 tablespoons sugar 1 batch galette dough (see below) 1 tablespoon butter, melted Galette Dough 2 cups all purpose or whole wheat pastry flour 1/2 teaspoon salt 1 tablespoon sugar 12 tablespoons cold unsalted butter, cut into small pieces 1/3 to 1/2 cup ice water as needed mix flour salt and sugar in bowl cut in the butter by hand using a mixer with a paddle attachment, leaving some peasize chunks. Sprinkle in the ice water by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrig for 15 min. Form a galette, roll dough out on a lightly floured counter into a 14 inch irregular circle, about 1/8 inch thick.. Fold it into quarters and transfer it to the back of a sheet pan or to a cookie sheet without sides. Unfold it. It will be larger than the pan. Dough over the apples, overlapping them as you go partially or completely covering the apples. Brush the top of the dough with the melted butter and sprinkle with sugar Bake until crust is golden brown and apples tender about 45 min. Enjoy. |
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