According to Ayurveda, everything on this world is composed of five elements: air, water, fire, earth and space. These elements combine together to form the three doshas; vata, kapha and pitta, and these account for the differences in the way our body responds to different things.
When the balance between these three constituents is lost, a person gets ill. Here Ayurvedic food come to the cure. Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Although, Ayurveda does not prohibit non vegetarian food, it is always better to have a pure vegetarian diet. Ayurvedic recipes help us to detoxify the human body. It incorporates mostly herbs, vegetables and fruits and plenty of water in the diet. Ayurveda is a very vast and ancient medical science. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and wellbeing. For healthy living, Ayurveda emphasizes on consuming the right kind of diet which is healthy and nutritious and above all very DELICIOUS!
Here are a few recipes to get you started on your Ayurvedic journey:
An ayurvedic tip for digestion is to drink a fresh yogurt drink called lassi either during or after the meal. This drink consists of yogurt, room-temperature water, sugar or salt to taste and spices. Whereas yogurt by itself can clog the channels of the digestive and elimination systems, once it is transformed into lassi it actually aids digestion. Thinning yogurt with water and blending it changes the molecular structure so it is more easily assimilated. Lassi drinks help to reduce gas and bloating. They also taste delicious and can make a meal more satisfying and nutritious. There are many recipes for lassi. The following one is good for warding off gas and bloating:
Blend 2 cups of water with ½ cup plain yoghurt, skim off the fat that rises to the surface. Add 1 inch of fresh ginger, ½ teaspoon cumin seeds/powder, pinch of salt, 1 tablespoon chopped coriander to garnish. Balances all doshas.
Soups are highly digestible, so good for those recovering from illness or with poor digestion.
2/3 medium carrots per person; 1 large onion; 2 potatoes; large bunch coriander; black pepper; vegetable stock (Vegetable Bouillon); an inch of ginger. Lightly sweat onion in ghee, adding vegetables (finely chopped) and ginger. Fry for a few minutes then add pepper and half of coriander. Cover with stock and simmer till vegetables are soft. Liquidise to a puree in blender, then return to the pan, adding more stock if too thick. Add rest of coriander (finely chopped) and serve. For a more substantial meal, cook red lentils separately in stock and add to the finished soup before serving.
Coconut Rice with Ginger and Black Sesame Seeds
1 cup Basmati Rice; 4 Tbsp Ghee; 2 cups Water or 1 cup Water and 1 Cup Coconut Milk; 4-5 Slices of Ginger (approx. 1 inch knob); 1 tsp Rock Salt or Himalayan Sea Salt; 1/8 cup Black Sesame Seeds; 1/4 cup Shredded Coconut
Rinse and drain 1 cup Basmati Rice. In a medium saucepan heat 2 Tbsp ghee. Add rice and stir coating the grains. Add 2 cups water, ginger and 1 tsp salt. Bring to a boil, and then reduce heat to simmer and cover. Cook until done, approx. 15 minutes for white rice, 45 minutes for brown rice. In a separate saucepan heat 2 Tbsp ghee over a low flame. Remove from heat and add 1/8 cup Black Sesame Seeds and 1/4 cup Unsweetened Shredded Coconut. Add mixture to rice and toss well. Optional: Garnish with fresh chopped cilantro leaves
Red Lentil Hummus
1/2 cup red lentils, rinsed really well; 1 1/4 cups water; 1/2 cup roasted red peppers; 1 tsp ground cumin, lightly toasted; 1/2 tsp turmeric; 1/2 tsp salt; 2 Tbsp flaxseed oil or olive oil; 2 Tbsp raw tahini; 2 cloves garlic, chopped; cayenne pepper or paprika to taste. Place the lentils, peppers and water in a small pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender. Uncover and allow to cool for 10 minutes. Then stir in oil, tahini, garlic, cumin, turmeric and salt and puree with a hand-held blender, or scrape everything into a food processor and blend until smooth. Adjust seasonings to taste. Transfer to a serving bowl and drizzle with a olive oil or flax oil, and sprinkle with cayenne or paprika. Chill in the fridge until ready to serve. Store in an airtight container in the fridge for up to five days.
Best eaten at lunchtime or in Summer as raw food is hard to digest.
4 cups chopped parsley; 1 cup sprouted quinoa (soak for 8 hrs and allow to sprout for one day); 4 medium lemons; ½ cup olive oil; 2 finely chopped cucumbers; 2 finely diced tomatoes; 2 tbsp dried mint; salt and freshly ground pepper. Drain quinoa and squeeze out as much moisture as possible. Put in large bowl and place cucumbers and parsley on top. Blend lemon juice, olive oil, mint, s&p until smooth. Pour half over quinoa and marinate for ½ hour. Add remaining dressing and toss before serving.