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This makes 1 large serving
Ingredients: 3 cups water 2 fingers of ginger, cut lengthwise and in half 2-4 cloves garlic, sliced 1 tsp Better than Bouillon 1 Tbsp miso Juice from half of a lemon 6-9 kale leaves (depends on size), I used Lacinato; stemmed, sliced fine 3 Tbsp Bragg's Amino Acid 1/4 - 1/2 tsp cayenne Optional: Cooked rice or rice noodles; Kimchi, Sesame Seeds, Tofu Instructions: Pour water in pan over high heat and add bouillon, ginger and garlic. As the water heats, slice kale and add this to the pot. Bring to a boil and reduce heat to medium. Cook for 10 minutes, infusing the water with ginger, garlic and broth while cooking the kale. Remove from heat, add lemon juice and cayenne, whisk in miso until blended thoroughly (do not add miso to boiling water). Remove ginger ad discard (unless you want to eat some if it, it will be quite soft). Serve over cooked rice or rice noodles. Top with kimchi, sesame seeds and tofu.
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Ingredients:
1 gallon water 24 slices of ginger Instructions:
This gallon of ginger tea is an effective digestive and immune booster. There are different ways to enjoy this batch:
If you just want to make one cup at a time, there are a couple of ways to make a quick cup of ginger tea: To a cup or two of boiling water...
Makes approximately 1 gallon
Ingredients: 1 Gallon Water 2 Tbsp cardamom pods 1 tsp peppercorns 1 scant tsp cloves 6 cinnamon sticks 24 slices of ginger Pinch of black tea or 1 tea bag (optional, we do not use this in the UYC tea) Instructions:
Stores in fridge up to two weeks. We know how much this is enjoyed after class. It's also has amazing benefits (see below). Since alas we aren't able to meet in person, here is the recipe. As long as you are making it, might as well make it by the gallon. Store in a glass mason jar after it cools, and heat as you need. Spices and their benefits: Black pepper: blood purifier Cardamom pods: digestive aid Cloves: beneficial to the nervous system Cinnamon: strengthens the bones Ginger root: healing for colds and flu, increases energy, also a digestive aid Simple juicing recipe, makes 1 large, or 2 small, servings:
2 large organic navel oranges ginger (try 2 inches of ginger root and add or subtract to your taste) Juice and enjoy right away. This is an excellent immune booster filled with Vitamins C, B and A, calcium, potassium, anti-oxidants, and are good for skin and heart health. This drink also has anti-inflammatory, anti-viral, and anti-microbial benefits. Ginger strengthens the digestive system, which is the foundation for good health and strong immunity. The best part is, this is incredibly quick, simple, and delicious. by Savitree + JodhThere is a lot to food, and our relationship to it can be complicated and widely varied. It is a discipline in its own right, and is a source of both pleasure and pain. Humans have taken a life sustaining activity that can be as joyful as - if not more satisfying than - sex, and turned it into a confusing and heady ordeal. It can bring people together in community and friendship, and for those that are on "restricted diets," this glorious aspect of eating can feel isolating. Savitree's first sadhana (personal spiritual practice) was a cooking sadhana, which she practiced first thing in the morning for 2 two hours. She made breakfast, lunch and dinner for that day. No leftovers carried over to the next. It was the most nourishing time of her life as this meditation and intention carried over into the day for her and her children, supporting the natural intelligence of their bodies. On that note here we begin, on a different version of that. Savitree and Jodh, co-directors of Urban Yoga, get together on Tuesdays to prepare and enjoy an Ayurvedic, vegan, organic, whole foods meal. They practice a cooking meditation and eat uninterrupted by technology, sitting down, being present to every bite and to each other's company. They do take notes, however, and record the recipes of each successful meal, so that they may share them with you each week. From time to time, they will share food wisdoms as well, bringing together Savitree's Ayurvedic and Jodh's vegan experiences, with the goal of bringing balance to mind, body and spirit. When Jodh did a 200 mile relay in MI, unsure of what was available to eat in that area, she brought this recipe with her in a cooler and mixed some spinach with it. Here, we use mixed baby greens instead of spinach, and it was delightful. This recipe simple, and it digests easily.. Total time: 35 minutes Serves 4 The rice and protein: 1 cup organic basmati rice (5.6 grams of protein per cup) 1 cup split mung beans (8 grams of protein per 1/4 cup, 6 grams of fiber) 4 cups purified water 1 T organic sesame oil Rinse the rice and beans. Combine all ingredients to a pot, cover, bring to a boil, simmer, and cook until tender (approximately 15 min) The protein sauce: 2 T tahini (that’s 6 grams of protein, 3 grams of fiber) Juice from one whole lemon 1 clove of garlic paste (basically, mash a clove of garlic) (use 1/2 tsp of garlic powder if you don’t have the fresh garlic) 1/4 tsp of cayenne 1/8 cup of water 1/2 tsp of Bragg optional Whisk the ingredients together in a bowl The rest: 1 bag of mixed greens 1 avocado, sliced Putting it all together: Greens on the bottom. Rice and beans on top of greens Avocado Drizzle on the dressing Add to taste (optional): Bragg Ghiardinera, minced   Ingredients: Baby Arugula Pear Sunflower Seeds (unsalted) Fennel Avocado Sea Salt Lemon Olive Oil Toast the Sunflower Seeds: heat a small pan, add a little sunflower or safflower oil. Once oil is hot, add seeds until they start to toast. Remove from pan. Slice the pear and fennel into short, thin strips. Cut the avocado into small cubes. Combine pear, fennel, arugula, avocado and a generous squeeze of lemon and some olive oil into a large bowl and mix until avocado starts to blend into the fruit and veggies. Add sea salt to taste. Add toasted sunflower seeds mix (optional) and serve. Freshly baked scones, right out of the oven, perfect for cooler weather (this recipe serves 6) preparation & cooking time approximately 25 minutes Ingredients: chocolate chips & orange rind or currants & orange rind (lemon rind also works) 1-1/2 cups unbleached all purpose flour 1-1/2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 2-1/2 T sugar 4 T butter, cut into pieces 1/2 cup currants, raisins or chocolate chips 1 tsp finely grated orange or lemon zest 1/2 cup yogurt (or buttermilk or sour cream) Preheat over to 400 degrees. Butter a baking sheet. In a medium sized mixing bowl, combine the flour, baking powder, salt, baking soda and sugar.Cut in the butter until the mixture is crumbly. Add the raisins, zest and yogurt, stirring until the dough just holds together. Transfer the dough to a lightly floured work surface and pat it into a circle about a 1/2 inch thick. Cut the dough and transfer to baking sheet. Bake for 15 minutes or until golden.   Turmeric is an excellent anti-inflammatory, digestive, anti-parasitic and anti-bacterial. This delicious drink lubricates the joints, clears the skin and helps with arthritis, joint and muscle pain.
Ingredients for Turmeric Paste: 1/4 cup turmeric 1/2 cup water To make the turmeric paste: Cook turmeric and water in a pan until thick paste is formed. This paste will keep in the fridge for 1-2 weeks. It can be used to make golden milk or added to rice or your favorite recipes. Golden Milk (Individual Cup): 1 cup milk (almond, soy, dairy ok) 1 tsp almond oil 1/4 tsp turmeric paste Honey to taste Add the turmeric paste & almond oil to hot milk. Stir in honey... enjoy Uh. Can you say yum? This recipe was shared by the Kundalini Yoga Research Institute as the Recipe of the Month, and we just had to share it here.
Panir is one of the more digestable cheeses, and everyone knows that spinach is good for you. This dish takes care of your protein, manganese, fiber, calcium and vitamins A & K. Click here for benefits of spinach, and here for the benefits of paneer. Ingredients:
2. Add 1 TBSP ghee and fry the onions until transparent. Add the ginger, garlic, cloves and 1 cup of water. Mix thoroughly and cook until the water evaporates. 3. Add the baking soda, salt to taste, ½ cup of water, and chopped spinach. Mix thoroughly and cook for 5 minutes. 4. Add the chili powder, cumin, coriander, nutmeg, tomatoes, cottage cheese, fried panir and another ½ cup of water. Cook over low heat until the panir is soft and the ghee begins to separate out, about 3 minutes. Enjoy! Yield: 6 cups  Ingredients:
1 large onion, chopped 2 yellow peppers, diced green curry paste 3 c butternut squash 1 13.5 oz can light coconut milk 2 c spinach leaves 1/4 c cilantro and basil 1.5 tbsp vegetable oil Directions: Heat oil, add onion and sauté 5-7 min. Add bell peppers, 3 min. Stir in curry paste & minced garlic, 1 min. Add squash & coconut milk, simmer, partially covered for 20 min. In a blender mix spinach, cilantro, basil with 1/4 c water. Stir into curry mixture to combine. |
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