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Ayurveda Galway

Monday, Nov 19th

Last update09:22:25 AM GMT

Home Recipes||Delicious & nutritious Ayurvedic Recipes

Recipes

Nourishing Carrot & Sweet Potato Soup

Serves 6

Ingredients

2 cups chopped carrots
2 cups chopped sweet potato or squash
1 cup chopped fennel bulb
¼ cup split pea lentils (red)
2 tsp ghee
1 chopped onion
½ tsp cumin seeds
1 inch chopped ginger
2 cloves garlic
½ tsp turmeric
Salt & pepper to taste
1 tbsp Pukka’s organic Hemp Seed Oil
Coriander leaves to garnish

Sauté the cumin and onion in ghee for 2 mins. Add carrots, sweet potato, fennel and lentils and cover with water. Bring to the boil. Add salt, pepper, ginger, garlic and turmeric and simmer until vegetables are soft. Allow to cool a little before blending to a smooth consistency. Before serving add Hemp Seed Oil and coriander garnish.

Chutneys

Chutneys are a wonderful addition to any dish. They stimulate digestion and balance any meal due to the range of tastes they provide.

Cashew Nut Chutney (fresh)

Prep time 10 minutes makes a little over 1 cup

Ingredients:
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced 
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander

Method: Combine the cashews, lemon juice, salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

Fresh Coconut & Mint Chutney

Prep time: 15 mins - Makes 1 1/4 Cups

coconut-chutney1-2 chillies, seeded and chopped
½ inch peeled chopped fresh ginger
10 blanched almonds or cashews
1/3 cup water
2 tablespoons lemon juice
1 tablespoon raw sugar/maple syrup
1 teaspoon salt
1/3 cup trimmed fresh mint
1 cup grated fresh or desiccated coconut

Blend the chillies and ginger until they are minced. Add the nuts, process until they are ground. Add water, juice, sweetener, salt and mint, and process until smooth. Then add the coconut and continue to process until the chutney is creamy and smooth. For a thinner consistency  add plain yogurt or milk. Will keep for 1-2 days covered in fridge.

Fresh Coriander Chutney

Prep time: 10 mins - makes 1 cup (240ml)

1 teaspooon cumin seeds
3 tablespoons (45ml) sesame seeds
¼ cup freshly grated coconut ore ¼ cup chopped almonds
1 full cup (240ml) trimmed fresh coriander
1-2 hot green chilles, seeded
½ inch peeled chopped ginger
2 tablespoons water
¼ cup sour cream/yogurt (optional)
1 tablespoon raw sugar/jaggery
1 teaspoon salt

Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades. Combine this mixture and remaining ingredients in a food processor and process until smooth. (you may need to add more water). Covered well, will keep for 2 days in fridge.

Chappati

Prep time: 2 hours
Makes 15-20

2 cups whole wheat or chappati flour
1-2 teaspoons sunflower oil/ghee (optional)
1 cup warm water
Extra flour to use when rolling

In a deep bowl mix flour and water (and oil if using) into a dough with your hands. Knead for about 10 minutes, place in a bowl, cover it with a damp towel and let it sit for at least an hour.

Prepare 15-20 small balls from the dough (approx 2 cm in diameter). Squeeze and knead between your palms. Cover balls with dry flour, and roll each of them with a rolling pin to about 5 inches diameter, dusting the rolling pin and board when necessary. Make sure each chappati is symmetrical so that it puffs up well.

Transfer each chappati to a hot iron pan over medium heat. Turn it after ½ minute or when you see small bubbles. Let it cook for another ½ minute. While doing so, using a damp cloth, press on each side to make the bread puff up in the centre.

Brush the chappatis lightly with ghee or oil if desired and pile them up as you make them, wrapping them in a slightly damp cloth until ready to serve.

Snacks

Snacking is not recommended in Ayurveda, especially if digestion is weak. But if you must.. these are good options!

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