AYURVEDIC RECIPES
According to Ayurveda, everything on this world is composed of five elements: air, water, fire, earth and space. These elements combine together to form the three doshas; vata, kapha and pitta, and these account for the differences in the way out body responds to different things. >When the balance between these three constituents is lost, a person get sick. Here Ayurvedic recipes come to the cure. Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Although, Ayurveda does not prohibit non vegetarian food, it is always better to have a pure vegetarian diet. Ayurvedic recipes help us to detoxify the human body. It incorporates mostly herbs, vegetables and fruits and plenty of water in the diet. Ayurvedicc recipes are said to have been the food for the ancient rishis and sages who lived for more than a century in India, in ancient times.Ayurveda is a very vast and ancient medical science. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and well being. For healthy living, Ayurveda emphasizes on consuming right kind of diet which is healthy and nutritious.
DETOXIFYING SOUP FOR VATA 
Ingredients
Basmathi rice
1/4 cup
Pure water
6-8 cups
Chopped tender greens
1/2 cup
Grated carrot
1/4 cup
Diced beets
1/4 cup
Grated white daikon
1 tbsp
Black pepper
1/8 tbsp
Ground cumin
1/8 tbsp
Ground corainder
1/8 tbsp
Minced fresh cilantro
1 tbsp
Minced fresh ginger root
1/2 tbsp
Rock salt to taste
Method
- Wash the rice thoroughly by rinsing it several times.
- Drain.Bring the water to a boil in a heavy-bottomed pot.
- Add the rice, the vegetables, the ginger, cumin and coriander and stir once to mix.
- Turn heat down to low, cover the pot and let simmer for 60-80 minutes.
- Add the salt and pepper and mash ingredients against the side of the pot with the back of a ladle.
- Strain, garnish with the fresh cilantro, and enjoy hot.
DETOXIFYING SOUP FOR PITTA
Ingredients
Basmati rice
1/4 cup
Pure water
6-8 cups
Chopped tender greens
1/2 cup
Chopped celery
1/4 cup
Grated carrot
1/4 cup
Diced fennel seed
1/4 cup
Ground fennel seed
1/2 tbsp
Ground cumin
1/8 tbsp
Gound coriander
1/8 tbsp
Minced fresh cilantro
1 tbsp
Rock salt to taste
Method
- Wash the rice thoroughly by rinsing it several times.
- Drain.Bring the water to a boil in a heavy-bottomed pot.
- Add the rice, the vegetables, fennel, cumin and coriander and stir once to mix.
- Turn heat down to low, cover the pot and let simmer for 60-80 minutes.
- Add the salt and mash ingredients against the side of the pot with the back of a ladle.
- Strain, garnish with the fresh cilantro, and enjoy warm or at room temperature.
BEET SOUP FOR PITTA
Ingredients
Peeled and grated beetroot
1 cup
Basmathi rice washed and soaked for 30 minutes
1 tbsp
Vegetable stock
11/2 cups
Rock salt to taste
Fresh ground black pepper
1/8 tbsp
Ghee
1 tbsp
Whipped fresh yogurt
1 tbsp
Method
- Heat the ghee in a pot.
- Add the beet and the drained rice and sauté briskly over medium heat for 3-4 minutes.
- Add the vegetable stock and bring to a boil.
- Turn down heat and simmer covered for about 12-15 minutes on low heat until rice and beet are tender.
- Add salt and pepper and turn off heat.
- Blend the soup to a smooth puree in a blender.
- Return the soup to the stove and heat through again without letting it boil.
- Garnish with a swirl of yogurt and the chopped basil and serve immediately.
CARROT CELERY SOUP
Ingredients
Peeled diced carrot
3/4 cup
Peeled diced jerusalem artichoke
1/2 cup
Diced celery
1/2 cup
Vegetable stock
2 cups
Rock salt to taste
Fresh ground black pepper
1/8 tbsp
Cumin powder
1/4 tbsp
Clove
1
Small bay leaf
1 small
Ghee
1 tbsp
Chopped parsley
1 tbsp
Method
- Heat the ghee in a pot.
- Add the bay leaf, cumin and diced vegetables and stir-fry for about 3-4 minutes.
- Add the vegetable stock and bring to a boil.
- Turn down heat and simmer covered for about 20 minutes, until vegetables are tender.
- Add salt and pepper and turn off heat.
- Discard the bay leaf and the whole clove.
- Blend the soup to a smooth puree in a blender.
- Return the soup to the stove and heat through again without letting it boil.
- Garnish with the chopped parsley and serve immediately.
CUCUMBER SALAD WITH YOGURT
Ingredients
Fresh yogurt
1/2 cup
Grated cucumber
1/2 cup
Black pepper
1 pinch
Rock salt to taste
Finely chopped fresh cilantro
1 tbsp
Method
- Whisk the yogurt into a smooth paste with a whisk.
- Fold in the other ingredients.
- Enjoy cool or at room temperature.
MIXED SPROUTS SALAD
Ingredients
Mixed sprouts of your choice
1 cup
Pure water
2-3 cups
Minced fresh ginger
1/2 tbsp
Fresh grated coconut
1 tbsp
Black pepper
1 pinch
Rock salt to taste
Cumin, dry roasted and powdered
1/2 tbsp
Lemon juice
1 tbsp
Etra virigin olive oil
1 tbsp
Finely chopped fresh cilantro
1 tbsp
Method
- Cook the sprouts in the water until fork tender.
- Remove from heat and drain well.
- Prepare the dressing by whisking together the ginger, salt, pepper, cumin, lemon juice and olive oil.
- Fold dressing into the sprouts and mix well.
- Garnish with the coconut and cilantro.Enjoy warm.
GRATED VEGGIE SALAD
Ingredients
Grated carrot
1/4 cup
Grated zucchini
1/4 cup
Thinly shredded fennel bulb
1/4 cup
Thinly shredded lettuce
1/4 cup
Black pepper
1 pinch
Rock salt to taste
Lemon juice
1 tbsp
Extra virigin olive oil
1 tbsp
Finely chopped fresh parsley
1 tbsp
Method
- Steam carrot and zucchini for 5-7 minutes.
- Drain. Combine carrot, zucchini, fennel, lettuce and parsley.
- Prepare the dressing by whisking together the salt, pepper, lemon juice and olive oil.
- Fold dressing into the salad and mix well.Enjoy at room temperature.
GRATED CUCUMBER AND CASHEW SALAD
Ingredients
Grated cucumber
1 cup
Coarsely crushed roasted cashews
1/4 cup
Grated coconut
1 tbsp
Minced green chili pepper
1/4 tbsp
Rock salt to taste
Finely chopped fresh cilantro
1 tbsp
Method
- Combine all the ingredients in a bowl and mix well.
- Enjoy at room temperature.
SPINACH AND YOGURT BLEND
Ingredients
Fresh yogurt
1/2 cup
Spinach
1/2 cup
Sweet paprika
1/8 tbsp
Whole cumin seed
1 tbsp
Ghee
1 tbsp
Rock salt to taste
Finely chopped fresh cilantro
1 tbsp
Method
- Whisk the yogurt into a smooth paste with a whisk.
- Heat ghee in a pan until it is clear.
- Add the whole cumin and stir briefly to release aroma.
- Add the spinach, salt and paprika, stir once and remove from heat immediately.
- Fold in the spinach mixture into the yogurt and mix well.
- Garnish with the fresh cilantro.
- Enjoy cool or at room temperature.
GRATED CARROT SALAD
Ingredients
Grated carrots
1 cup
Sweet raisins
1 tbsp
Minced ginger
1/2 tbsp
Chopped cilantro
1 tbsp
Lemon juice
1 tbsp
Rock salt to taste
Fresh ground black pepper
1/4 tbsp
Black or brown mustard seed
1/2 tbsp
Hing
1 pinch
Ghee
1 tbsp
Method
- Combine carrots, raisins, salt, pepper, cilantro, ginger and lemon juice in a bowl.
- Mix well. Heat ghee in a pan until clear.
- Add mustard seeds and wait for them to pop. (Hold a lid over the pan to prevent the seeds from dancing everywhere).
- Add asafetida.
- Pour the hot ghee-spice dressing on the salad. Mix well.