Warm & nourishing Ayurvedic recipes

Rice porridge

A warm & nourishing breakfast

Ingredients

2-3 servings

1/2cup of white or brown basmati rice

1/2 cup coconut milk

salt

stick of cinnamon (small)

sugar or maple syrup as necessary

dry fruits

almond flakes

1. Cook the rice and cinnamon with 3 cups of water until it becomes soggy

2. When the rice grains are very soft, add milk and stir continuously until the milk boils

3. Mix sugar/maple syrup, almond flakes and a few dry fruits (if they are pre-soaked much better)

   If you prefer more liquid form, add a little more hot water. If you prefer semi solid, keep on fire until it becomes thicker.

Coconut butternut squash

Ingredients

1 medium-sized butternut squash cut into pieces

1 can of coconut milk

2 cups of water/stock/broth

1 tsp of cinnamon

1/4tsp of nutmeg

1/2tsp of salt

Freshly chopped coriander to serve

1. Heat oven to 350f

2. Roast squash for approximately 30 minutes and then leave to cool slightly

3. Warm coconut milk and water/broth/stock in a large saucepan over a medium heat. Add the roasted squash to the pan along with the spices. Bring to the boil and then lower heat and simmer for 5-10 minutes. 

4. Remove from the heat and blend until smooth and creamy.

5. Season with salt and pepper

Sing's nutty granola recipe

Sing has very kindly agreed that I can share this recipe with you. It is brill for those of you navigating a Vata imbalance - more on this in one of my next newsletters so sign up for those if you haven’t already. Just go easy on the nuts and seeds.

This is a treat for those of you following a pitta reducing diet, but please avoid the honey using maple syrup instead and focus on almonds, walnuts and hazelnuts, avoiding cashew and brazil nuts.

If you are reducing kapha, just be mindful of its yumminess…and have with milk, avoiding yogurt.

It is very satisfying to make, full of prana and love, go organic if you can to reduce toxins - you can really taste the difference in comparison to those processed in a factory…

Ingredients

• 50ml coconut/vegetable oil

• 75ml agave syrup, maple syrup or clear honey - use agave or maple syrup if vegan

• 400g porridge oats - use gluten-free oats if required

• 150g mixed seeds and nuts

• ½ tsp ground cinnamon

• ½ tsp fine sea salt

• 100g sultanas, raisins or dried cranberries and coconut flakes (or any dried fruit of your choice)

What to do

• Heat the oven to 180°C, fan 160°C, gas 4. Mix the oil, syrup or honey and vanilla together in a large bowl.

• Add the oats, seeds, spices and salt to the bowl. Mix well so everything is coated, tip onto 2 large baking trays and spread out evenly.

• Bake for 25-30 minutes, stirring halfway through, until golden, crisp and smelling toasted. Add the flaked coconut and dried fruit to the granola, and bake for 2 more minutes. Leave to cool.

• Store in an airtight container for 2-3 weeks - good luck with that, doesn’t take long for it to be eaten in our house!

Thank you Sing, really lovely recipe and I am grateful to share.

x

Emma's yummy flapjack recipe

Many of you have asked for this recipe, having sampled a yummy flapjack at one of the attunement sessions.

These are especially great for children, supporting them during the kapha stage in their lives, when they need good solid food, but also for any of you needing some grounding.

Recipe

Ingredients

300g of dairy-free marg

200g of organic coconut sugar/demerara sugar

300g organic oats

100g organic desiccated coconut (optional)

50g organic cocoa powder 

Extras: You could add nuts, seeds and dried fruit. You can also make without the cocoa. 

Method

1. Melt marg in a saucepan and add the sugar into the melty liquid goodness

2. Mix oats, desiccated coconut and cocoa powder in a large bowl

3. Add melty liquid goodness and mix again into even more of a chocolate melty goodness!

4. Oil a baking tray and pack the mixture into it, and pop into a pre-heated oven at 160 degrees for 15 minutes. Leave to completely cool before cutting into bits and enjoying!

Sing's Vegan Chocolate Recipe

INGREDIENTS:

• 60g Raw cacao butter

• 50g Raw cacao powder / cocoa powder

• 2-3 tbsp Sweet freedom / agave nectar

METHOD:

1. Place a clean bowl over a saucepan of hot water. Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl

2. Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary

3. Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken

4. The chocolate should be runny & easy to pour

5. Add 1 tbsp of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom

6. Taste it and if you prefer it sweeter, add more 1/2 tbsp at a time, mixing thoroughly and tasting after each

7. When the mixture suits your taste, pour gently into the mould using a jug or spoon

8. Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)

9. Any remaining chocolate is the chocolatier’s treat!

STORAGE:

Keep in an airtight container in the fridge for up to 4 weeks (even longer in the freezer)

Calming Green Soup from The Medicinal Chef

Delicious vegetable soup from Dale Pinnock’s recipe book The Medicinal Chef.

This simple soup is not only an awesome colour, but also has a naturally sweet flavour and a wonderfully smooth texture. Serves 3 - 4

INGREDIENTS

• olive oil for cooking and drizzling

• 1 white onion, finely chopped

• 1 garlic clove, finely chopped

• 350g fresh or frozen peas

• 1 large courgette, coarsely chopped

• 1 large potato, roughly diced, skin left on

• 500ml vegetable stock (from stock cubes or bouillon powder)

• 1 x 180g bag baby spinach

• small bunch fresh mint leaves

• sea salt and black pepper

METHOD

Heat a little olive oil in a large pan, add the onion and garlic and cook for 4 - 5 minutes or until softened.

Add the peas, courgette and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened - about 10-15 minutes

Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones

Season with salt and pepper. Transfer in batches to a jug blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.