This recipe was modified from the Southern Favorite, Cajun Spiced Pecans. Roasting the nuts brings a deep and satisfying aroma. These nuts can be used as a garnish on pumpkin pie, or as a snack all on their own.
Fried tempeh, bean sprouts and cucumber slices create three kinds of crunch! First, the fried tempeh is crispy like french fries, but is more textured and grainy like a veggie burger. Second, where tempeh is heavy and dry, bean sprouts are light and...
Smooth almonds blended into warm milk with ethereal, delicately perfumed saffron and pungent nutmeg. Discovered by Joseph in Dr. Vasant Lad's book, The Complete Book of Ayurveda Home Remedies.
Delicate rose intertwines with aromatic saffron, suspended in cool, soothing milk. Almonds offer their smooth, nutty flavor to your glass. This delicious recipe is a variation of thandai, a classic Indian cooling drink with khus (vetiver). Imagine...
Orchid butters. Close your eyes. The vision arrives like a prayer, like the beige wings of an archangel. A sweet, syrup-ey, divine flower infused in boiled butter. Roast it as the title suggest to reveal a nutty aroma, or keep it divine. (Keywords:...
Experiment with this creamy, delicious aphrodisiac and sedative drink before bedtime. Also a warming sauce for creamy dinner dishes. Discovered while listening to a lecture by Dr. Vasant Lad, famous Ayurvedic Physician, in Pune, India.
Smooth, warming, slightly sharp and nutty with elegant purple aromatics. I imagine it after a hot, sunny day in the Sahara.
Grapefruit and fennel are ideal for late winter. The sour and bitter taste of grapefruit cleanses the liver. Fennel is both a digestive and a diuretic flushing excess water retention.
Cloves, cardamom and sugar make a great holiday sprinkle on morning toast.
Experiment with "Sabudana Wada" : savory, fried tapioca patties from Maharastra, India. Crunchy on the outside, gooey on the inside. Discovered in Pune, India.
The delicate aromatics of saffron make this dessert, called Shrikhand in South Asia, food for the gods. Dr. Vasant Lad taught us about shrikhand when we visited him in Maharastra, India.
Sweet, orange butternut squash mixes with the red smokey flavor of chipotle. Cumin, chipotle, and frying all balance the sliminess of okra, giving great flavor and texture to this dish. Discovered in the southwest near Albuquerque, NM.
Cooked cucumber is popular in China.
A delicious warming snack, sweet, savory and spicy.
Heavy, sweet and Kapha provoking. Heavy for digestion; Vata should eat in small quantities only.
Dates taste like soft ambrosia. Named 'Tryambakam Balls' by the chef, Akasha Tobias, a student at the Ayurvedic Institute in Albuquerque, NM. Akasha now lives in Bali, Indonesia.
Expand beyond honey mustard horizons and experiment with spicy, savory fruits combinations. This recipe is taken from the streets of Bangladesh, where vendors slice green mangoes in april, months before mangoes are ripe. Discovered by Joseph in Old...
The chestnuts add a nice hearty sweetness to this collard greens recipe.
This recipe is specially formulate as an early Autumn tonic for Vata deficiency.
Thin lassi, slightly astringent. Cooling pungent mint mixes with sour. Perhaps a sauce over rice pulao with saffron and lavender? Or a dressing for a salad or salty tortilla chips? A drink on it's own for midday. A lassi is simply equal parts yogurt...
Sweet, sour and filled with berry goodness! Like drinking summer sunshine.
Served over oatmeal and quinoa porridge with cloves and cardamom. Discovered in the candle cafe cookbook by Joy Pierson, Bart Potenza with Barbara Scott-Goodman.
Coconut and raw sugar is building. To help digest heavy ingredients, we've included cardamom, a combination which also happens to taste great!
Sweet and heavy. If made with homemade yogurt it will not be too sour.
These refined spices add a elegant touch in meat dishes, rice or any mild dish.
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
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