October 2011 Archives

Spaghetti Indiano.jpg

After Sadananda had completed his Indian pilgrimage, he returned to his starting point in Italy, where he stayed with a group of vegetarian Italian bachelors. After observing their cooking techniques, Sadananda improved upon them with some of the cooking methods he had learned in India. The result was Spaghetti Indiano, an Alandi Ashram favourite. An alternative name for this Indo-Italian recipe is "Sabji Italiano."

You can vary the vegetables in this recipe according to what is available from your garden, CSA or farmer's market. Today I used the veggies pictured--the last summer vegetables, harvested right before the storm. The basic principle is to stir fry root veggies first, then those that have a medium cooking time, such as peppers and cauliflowers and finally those with a shorter cook time such as zucchini and eggplant. This time I also added chickpeas for extra protein, because I happened to have some left over.

For a gluten free dinner, simply choose gluten free pasta! And for casein free, use sheep pecorino instead of parmesan. The dish is vegan if you omit the cheese. For low carb, bake a spaghetti squash to use in palce of pasta. Buon appetito!

Spaghetti Indiano Ingredients.jpg

Spaghetti Indiano ingredients

Spaghetti Indiano Recipe

4 medium carrots

1 rutabaga

1 parsnip

1 cauliflower

1 summer squash

1 zucchini

2 portabella mushrooms

1 bunch Italian parsley

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp anise seeds

1-2 cloves garlic

3 roma tomatoes

1 tsp fresh rosemary

1 tsp fresh or dried oregano

1 tsp fresh basil

One fourth tsp fresh or dried thyme

Olive oil

Salt and fresh ground black pepper to taste


Slice the carrots, rutabaga and parsnip. Heat the olive oil in a sauté pan. When the oil is hot but not smoking, add the sliced vegetables. Lightly stir fry them, then add a little boiling water, put on a lid and let them sauté. Meanwhile cut the other vegetables. After the root veggies have sautéed for about 10 minutes, add the cauliflower florets and seven minutes later the sliced squash and zucchini. While the vegetables become tender, cut the mushrooms and tomatoes. Heat some more olive oil in a smaller pan and toss in the spices, turning the heat to very low so as not to burn the spices. If desired, add chopped garlic at this point. Add the mushrooms and tomatoes and turn the heat back up to fry them. When they are nearly cooked, add the fresh and dried herbs. Toss the mushroom-tomato mix into the sautéed veggies and add salt and pepper to taste.

Serve over spaghetti with some freshly grated rennetless parmesan.

Spaghetti Indiano 2.jpg

Enhanced by Zemanta

Almond and Rice Dessert, harnessing the rejuvenative power of almonds, milk and pomegranate.

Divali, the Festival of Lights, is a season of sweets, running from the New Moon to Kartik Purnima, the November Full Moon. This Divali season, enjoy a rejuvenative Ayurvedic treat! Almond and rice dessert is good for strength and energy, for the male reproductive system and for ojas, core immunity. It is also an aphrodisiac treat for a romantic evening. Cow's milk is best for ojas and shukra (sperm production), while goat milk can be substituted for an allergy-free version. And for a vegan recipe, use all coconut milk and no dairy milk. It will still be delicious!


Almond and Rice Dessert


For almond milk:

  • 1/2 cup blanched almonds
  • 3/4 cup boiling water

For dessert:

  • 5 Tbsp. rice flour (grind basmati rice in spice grinder to make this)
  • 1.5 cups cow or goat milk
  • 2 cups coconut milk
  • 1/2 cup turbinado sugar
  • 2 tsp. rosewater
  • 1 Tbsp. chopped pistachio
  • 2 Tbsp. chopped almonds
  • 2 pomegranates


For almond milk, place blanched almonds in a small bowl, and pour the boiling water over them.
Cover, and soak for at least 15 minutes.
Blend the soaked almonds into a fine puree.
Strain the almond milk through a double layer of fine muslin cloth into a small bowl, squeezing the cloth to extract as much almond milk as possible.
Combine the milk, coconut milk, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly.
As the milk comes to a boil, reduce the heat.
Add rice flour as almond milk comes to a boil, and reduce the heat.
Stir the rice flour and almond mixture, because rice flour has a tendency to separate from the liquid and settle at the bottom.
Add it to the milk and coconut milk in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping.
Cook over low heat until the mixture thickens and a thin custard is formed on the spoon.
Continue cooking the custard, uncovered, for an additional 5 minutes.
The custard should be quite thin.
As it chills, it will thicken considerably.
Stir in the rose water, cover and cool.
A skin may form on the custard. If so, stir it in with a wire whisk.
To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate seeds in the center.

Serve your delicious almond and rice dessert with love and pride!

Alakananda Ma is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is well known and highly respected in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Book an ayurvedic consultation with Alakananda Ma to support the overall rejuvenation of your body, mind, and spirit. In-person and phone appointments available. Book now!

Green Tomato Chutney

| No Comments | No TrackBacks

Green tomatoes.JPG

4 lb green tomatoes
2 sweet red, yellow or orange bell peppers
2 hot green chillies
2" piece of fresh ginger
1 cup raisins
1 Tbsp brown mustard seeds
2 cups soft brown sugar or Sucanat
Zest of one lemon, grated
2 sticks cinnamon
1 tsp ghee or sunflower oil
1/2 cup water

Wash the tomatoes thoroughly and inspect them, cutting out any blemishes. Dice the tomatoes and bell peppers. Chop the green chillies and ginger finely. Select a large pan with a heavy bottom. Heat the ghee or oil and add the mustard seeds.As soon as the mustard seeds turn grey and pop, add the cinnamon sticks, green chillies and ginger and stir until the ginger and chillies brown. Immediately add the other ingredients and bring to a boil while stirring. Turn heat to medium high and simmer, stirring frequently with a wooden spoon to prevent sticking on the bottom.


Continue until it has a thick, jam-like consistency.


The chutney can be served fresh and hot or canned in glass canning jars. Canned chutney should be served hot, since chutneys will be much more tasty that way.

Enhanced by Zemanta


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

About this Archive

This page is an archive of entries from October 2011 listed from newest to oldest.

July 2011 is the previous archive.

November 2011 is the next archive.

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