Ayurveda Recipes

This recipe has been kindly supplied by Jasmine Hemsley. Jasmine is a three-time best-selling author, the Founder of Hemsley + Hemsley and East by West, a TV presenter with a show broadcast in over 25 countries, chef, food and health writer, restaurateur and nutrition & wellness expert.

You can be creative with the topping but careful not to overload. You could use a tuna topping with bell pepper, or artichoke and spinach topping with goats cheese or a Mediterranean topping with tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley.

You could serve these with your scrambled egg in the morning, add them into your salad in replacement for croutons or perhaps have them as a crispy garnish in your soup.

These muffins taste best when served fresh, slightly warm. However, they can be stored in an airtight container in a dry and cool place for a day or two. I suggest preheating briefly before serving…

These chocolate orange brownies are gluten and dairy free. They can easily be stored in an airtight container in a dry and cool place for a few days; in fact, their flavor increases with time.

This flatbread is not only delicious, healthy, wheat and diary free, but it can go with anything.

This sugar free banana cake has plenty of natural sweetness so there’s no need for any sugar.

Saag-aloo-paneer is delicious and of course, very nutritious, especially made with kale.

Split yellow mung dal pacifies all three doshas. It promotes digestion, high in fibre, a source of protein.

Early autumn is a lovely time of year to enjoy the coleslaw and the crunchiness is a nice texture against the beans and rice.

Made with almond milk (or nut milk of choice), chia seeds and almond or cashew nut butter.

This is a great dish because you can prepare the coconut base and potatoes in about 15 minutes in the morning.

Add the milk, water, spices and the date, if using, to a pan and season with black pepper and whisk well.

In a small saucepan, bring the stock to a boil, then add the saffron. Cover and remove from heat.

In a medium pot, bring 1L of water to a boil, add your mung beans and simmer covered over low heat for 20 minutes or until mung beans are completely cooked.

Kitchari (pronounced kitch-a-ree) is a one-pot healing wonder of white bhasmati rice, yellow mung dhal, ghee and digestive spices that is extensively used in Ayurveda to balance the digestion and gently detoxify, whilst nourishing all the tissues of the body.