Saag-aloo-paneer is delicious and of course, very nutritious, especially made with kale. If you blend the sauce well, children love this dish.
Split yellow mung dal pacifies all three doshas. It promotes digestion, high in fibre, a source of protein and promotes strength. A simple and nourishing dish that can be eaten all year round!
Red Cabbage and Fennel Coleslaw with Cumin Kidney Beans Method Serves 2 Put on the rice to cook as per packet instructions. When cooked allow to cool slightly before stirring in the coriander and olive oil. While the rice is cooking place the...
Ayurvedic Chia Seed Porridge Method Preparation time: 20 minutes Heat the almond milk, spices, maple syrup and nut butter over a low heat (but not boiling) and stir for about 2-3 minutes, until fully mixed. Remove from the heat and stir in chia...
This is a great dish because you can prepare the coconut base and potatoes in about 15 minutes in the morning and then at lunchtime just add the veggies of your choice and simmer for 10 – 15 minutes.
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.