February 2010 Archives

Vegan Mexican Pumpkin Soup

| No Comments | No TrackBacks

Vegan Mexican Pumpkin Soup is a delicious soup pairing pumpkin and potato and adding the healthful qualities of oregano, which contains the important anti-oxidant, thymol. The potato skins are a good source of iron and the beans supply folate. Pumpkin/winter squash is a good source of beta carotene. Serve with three bean salad.


Vegan Mexican Pumpkin Soup
Serves 4
Gluten free, Casein free, soy free, parve.
Good for pitta, rakta, artava.

Serves 4-5

4 cups vegetable broth
1 lb pumpkin, baked and pureed
1 tablespoons oregano
pinch mild chili powder
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and finely chopped
5 red potatoes, diced into 1/2 inch cubes
1.5 tsp tbsp. seeded diced jalapeño
Cilantro, chopped

Bake and puree the pumpkin.
Heat a large pot. Sauté the garlic over medium heat for about 1 minute. Add in the broth, pureed pumpkin, jalapeño, and potatoes. Stir in the oregano, chili powder, and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Garnish with cilantro, yoghurt or coconut yoghurt and extra diced jalapeño, if desired.

We adapted this recipe from a great website, Fat Free Vegan Kitchen http://blog.fatfreevegan.com

Herbal Teas For Flu

| No Comments | No TrackBacks
Curcuma longa- COMMON TURMERIC, Turmeric • Ass...

Image via Wikipedia


When you have flu, it is important to fast while you have a fever. If you don't fast, the body will not be able to burn toxins and you will get additional problems.While fasting, you can drink some of the following tasty and healing teas. These teas can be taken 3-4 times daily.


Vata Teas

Use these if you are Vata or if you are cold, shivery and dry.


½ tsp ajwain

1 tsp fresh ginger, grated

Simmer 5 minutes in boiling water

Strain and drink with a little sesame oil.

or 1 tsp tulsi

1 tsp fresh ginger

½ tsp liquorice root powder

Simmer 5 minutes in boiling water

Strain and drink.


or 1tsp fresh ginger

     1 tsp fresh or dried turmeric

Simmer 5 minutes in boiling water

Strain and drink.


Pitta Teas

Use if you have a high fever, sore throat, and burning eyes.

1 tsp coriander

1 tsp sandalwood

1 tsp rose

steep 10 minutes in boiling water

Strain and drink lukewarm for a high fever.


Or 1 tsp fresh ginger

1 tsp fresh or dried turmeric

1 tsp liquorice root powder

Simmer 5 minutes in boiling water

Strain and drink,especially for a sore throat.


Kapha Teas

Use if you have a low fever and a lot of thick , sticky  phlegm.


1 tsp dry ginger

1 tsp tulsi

1pinch black pepper

Simmer 5 minutes in boiling water

Strain and drink.


or 1tsp dry ginger

     1tsp turmeric

     1 " piece of osha root

 Simmer 10 minutes in boiling water

Strain and drink.






Reblog this post [with Zemanta]

Today for Gurukula lunch we made this recipe, which we adapted from Kitty Morse - The Vegetarian Table

Serving Size : 8

2 tablespoons olive oil

2 Roma tomatoes

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

8 threads Spanish saffron--crushed

20 sprigs fresh cilantro

10 sprigs parsley, flat leaf

salt--to taste

black pepper--freshly ground

1 cup red lentils--rinsed & picked over

8 cups water

1 ½ cups garbanzo beans--cooked, with liquid

1 ½ cups fava beans--cooked, with liquid

½ cup gluten free rice angel hair

lemon wedges--as desired/garnish

In a blender or food processor, combine the tomatoes, ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt, and pepper.
Puree the mixture, in batches if necessary, until fairly smooth.
In a soup pot, heat the oil, add the pureed mixture and bring to a boil.

Add the lentils and water.
Cover tightly and reduce heat to low.
Simmer the soup until the lentils are tender, 30 to 35 minutes.
Add the undrained garbanzo beans and the favas and bring the soup back to a low boil.
Add the pasta and cook until tender, 6 to 8 minutes.
Ladle the soup into bowls and serve with lemon wedges.

We selected this recipe in our women's health section as it is high in folate for pregnant and nursing women. We also learned that fava beans are among the oldest legume cultivars going back 5,000 years. As well as having the typical health benefits of legumes, they also are a good source of l-dopa, a dopamine precursor and are being investigated as a medicine for Parkinson's. Since l-dopa also increases HGH production, fava beans are an important rejuvenative food for elders. To overcome the gas-forming and vata aggravating properties of fava beans, a recipe such as this is suitable. It is warm, moist and soupy and employs vata soothing digestive spices such as ginger, turmeric, saffron, cinnamon and cumin.
You can get fava beans at Middle Eastern markets.
Try it and enjoy!

Reblog this post [with Zemanta]


This Ayurvedic kitcheri recipe can be used during panchakarma, or you can fast on a mono diet of this kitcheri for a few days as a basic cleanse. It is a simple yet delicioius and comforting recipe.

Cleansing Kitchari

1/2 cup split yellow mung dal (available from Indian and Asian markets)
1 cup basmati rice

1 tbsp ghee (or sunflower oil for vegans)

1 inch piece of fresh ginger

1 tsp turmeric

1 tsp each of powdered fennel, cumin and coriander

6 cups water

To see how to make ghee:Making Ghee

Wash mung dal and rice thoroughly. Heat the ghee or oil, add the spices and cook for a minute, taking care not to burn the spices.

Add rice, dal and water, then bring to boil. Turn down to simmer for 45 minutes or until mung dal is very soft in pot on stove (or make in crock pot cooking overnight--be sure there's plenty of water or you're making a much larger batch to activate the heating elements in the crock pot).

After cooking, add salt to taste. If you live at altitude, cook the mung beans for 45 minutes while soaking the rice, then add the rice and cook for 45 minutes more; or make the kitcheri in a pressure cooker.


Making Ghee

| No Comments | No TrackBacks

Screen Shot 2015-01-26 at 11.13.04 AM.png

Home made ghee at Alandi Ashram by Sadananda

Ghee is a marvellous food. According to the Ayurvedic text Bhojanakutuhalam, ghee increases longevity and imparts physical stablity, tenderness and lustre. It overcomes fatigue caused by over-exertion. It is wholesome in childhood and strengthening to young and old alike. Praised as life itself, it is a rejuvenative (rasayana) that can reverse the ageing process and improve knowlege, wisdom, memory and cognitive power. Ghee is used as a cooking fat, a condiment, a vehicle for Ayurvedic medicines and as the favoured offering in Vedic fire ceremonies. However, excess use should be avoided as obesity could result.

Prep time: 30 min (it takes longer for a larger batch)

Yield: 2 cups

Good for all three doshas although Kapha should use less.

Ingredients: 1 pound organic cultured unsalted butter

In a heavy saucepan, heat butter over medium heat. Continue to cook at medium-low heat. The butter will bubble and make bubbling sounds. When it is almost done, milk solids will collect on the bottom of the pan. When it is done (15-20 min), it will look clear and become very quiet.

Quickly, remove it from heat (before burning), and cool slightly. Pour the ghee (the clear golden liquid) though a metal strainer and/or cheesecloth into a glass container. Store ghee at room temperature in a screw top glass jar. Never store ghee in plastic!


  • Be sure to keep watch of ghee while cooking.
  • Undercooked ghee tends to mould. Overcooked ghee tends to burn. A touch of browning can add a nice flavour.
  • After making this once, you are likely to do it again and again! Homemade ghee is simple, pure, and inexpensive!

Revised from Amadea Morningstar's The Ayurvedic Cookbook.


Powered by Movable Type 6.1.2
Natural Health Blogs - BlogCatalog Blog Directory

About this Archive

This page is an archive of entries from February 2010 listed from newest to oldest.

March 2010 is the next archive.

Find recent content on the main index or look in the archives to find all content.