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.
WARM BASMATI RICE AND PANNER SALAD 
Ingredients
Basmathi rice
1 cup
Grated cucumber
1/2 cup
Steamed bean sprouts
1/2 cup
1/4" paneer cheese cubes
1 cup
Chopped walnuts soaked in water for 30 minutes
1/4 cup
Lemon juice
1 tbsp
Rock salt to taste
Fresh ground black pepper
1/4 tbsp
Ghee
1 tbsp
Finely chopped sweet basil
1 tbsp
Method
- Heat ghee in a pan until clear.
- Add paneer cubes and stir gently from side to side for 4-5 minutes.In a large bowl, combine all the ingredients except the rice and the paneer and mix well.
- Drain walnuts well before adding to the mix.
- Gently fluff the Basmati rice and fold into the salad.
- Add the paneer and stir gently.Serve warm.
CABBAGE CASHEW COCONUT SALAD
Ingredients
Finely shredded green cabbage
1/3 cup
Finely shredded red cabbage
1/3 cup
Grated fresh coconut
1/3 cup
Coarsely chopped roasted cashews
1/3 cup
Olive oil
1 tbsp
Lemon juice
1 tbsp
Rock or sea salt to taste
Fresh ground black pepper to taste
Chopped cilantro
1 tbsp
Method
- Steam the cabbage for about 5 minutes.
- Combine the cabbage, coconut and cashews in a bowl.
- Make the dressing by mixing together the olive oil, lemon juice, salt, black pepper and cilantro.
- Pour the dressing over the salad and toss gently to coat.
SWEET POTATO SALAD FOR VATA
Ingredients
Sweet potato boiled peeled and diced into small cubes
1/2 cup
Tender greens, chopped and wilted
1/2 cup
Extra virgin olive oil
1 tbsp
Lemon juice
1 tbsp
Cumin dry roasted and ground coarsely
1/4 tbsp
Fresh ground black pepper large
1 pinch
Rock salt to taste
Chopped fresh cilantro
1 tbsp
Method
- Whisk together the olive oil, lemon juice, cumin, pepper and salt in a bowl.
- Fold in the other ingredients and mix well.
- Serve at room temperature.
BEETROOT YOGURT SALAD FOR VATA
Ingredients
Medium beet
1
Fresh plain yogurt
1/2 cup
Curry leaf
1
Clove powder
1 pinch
Mustard seeds
1/2 tbsp
Ghee
1 tbsp
Rock salt to taste
Method
- Steam the beets for about 30 minutes or until tender.
- When cool enough to handle, slip off the skins and chop the beets fine.
- Whip the yogurt until smooth and creamy and fold in the beets and salt.
- Heat the ghee in a small skillet.
- Add the mustard seeds and the curry leaf.
- When the seeds start popping, add the clove powder, remove from heat and pour the ghee-spice mixture over the raita. Mix well.
- Serve at room temperature.
SWEET MANGO LASSI
Ingredients
Fresh yogurt
2/3 cup
Pure cool water
1 1/2 cup
Flesh of mango diced
1
Ground caramom large
1
Ground fennel large
1
Turbinado sugar or honey to taste
Method
- Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy.
CILANTRO MINT LASSI
Ingredients
Fresh yogurt
2/3 cup
Pure room temperature water
11/2 cups
Fresh ginger minced
1/2 tbsp
Chopped fresh cilantro
1 tbsp
Fresh mint leaves
2
Dry roasted cumin seeds
1/2 tbsp
Large pinch fresh ground black pepper
Rock salt to taste
Method
- Place all the ingredients in a blender and run on high for 2 minutes until well blended. Strain.
GINGER BLACK PEPPER LASSI
Ingredients
Fresh yogurt
2/3 cup
Pure cool water
11/2 cups
MInced fresh ginger
1/4 tbsp
Fresh ground black pepper
1/4 tbsp
Curry leaf
1
Rock salt to taste
Method
- Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy.
CARDAMOM ROSE WATER LASSI
Ingredients
Fresh yogurt
2/3 cup
Pure cool water
11/2 cups
Ground cardamom
1 pinch
Food grade pure rose water
1 tbsp
Turbinado sugar or honey to taste
Method
- Blend all ingredients together in a blender for about 2 minutes. Strain and enjoy. Note - If using honey, add it after you pour the lassi into a glass, and stir briskly with a spoon.
CUMIN TEA FOR DIGESTION
Ingredients
Pure water
1 quart
Cumin seed
1 tbsp
Method
- Bring the water to a boil in a pot.
- Add the cumin seed and turn off heat.
- Cover pot and let the spice steep in the water for about 20 minutes.
- Strain the water into a thermos and sip the water through the day.
MILK WITH GINGER AND NUTMEG
Ingredients
Whole organic milk
1 cup
Minced fresh ginger
1 tbsp
Raw sugar
1/2 tbsp
Large ground nutmeg
1 pinch
Method
- Add the minced ginger to the milk and bring the milk to a boil without burning it.
- Remove from heat and strain.
- Stir in the nutmeg and the sugar.
- Sip while still hot, about 30 minutes before bedtime.