Recently in Recipes Category

Here is a vegetarian or vegan, gluten free, Ayurvedic Thanksgiving menu. You could create a vegetarian Thanksgiving or use these recipes to add variety to the traditional turkey dinner. Enjoy a nourishing and healthy Thanksgiving!

  • Brussels sprouts with almonds
  • Roasted carrots with ginger
  • Buckwheat-stuffed acorn squash with chard and pecans
  • Sweet potato khir (add photo)
  • Cranberry chutney

Brussels Sprouts with Almonds


Serves: 2 as a side dish

(1 lb Brussels sprouts serves 4-5)


10-12 Brussels sprouts, each about 1" in diameter, trimmed, with cross cut on bottom stalk

10-12 almonds, soaked, blanched and slivered

1 teaspoon whole cumin seeds

1-2 tablespoons ghee

1 teaspoon lemon juice

Water for boiling

Salt and pepper to taste


  • Steam Brussels sprouts until tender
  • Quarter the Brussels sprouts lengthwise
  • Heat the ghee in a pan or wok until it is clear.
  • Add the cumin and almonds and toast for 2-3 minutes until they brown lightly.
  • Add the Brussels sprouts, season, and sauté for a few minutes.
  • Add the lemon juice, toss and serve.

Whole Roasted carrots with fresh ginger

modified from from


Garden carrots, orange, white and purple, are used here.

1 pound medium carrots, peeled

1/4 cup water

4 large garlic cloves, peeled

Six 1/4-inch slices fresh ginger

1 tablespoon olive oil

1 tablespoon unsalted butter

Salt and freshly ground pepper

Olives for garnish

  1. Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, ginger, olive oil and butter and season with salt and pepper.
  2. Cover with foil and roast for 30 minutes, until tender.
  3. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots.
  4. Transfer the carrots, olives and garlic to a plate and serve.

Buckwheat-Stuffed Acorn Squash with Swiss Chard and Pecans
As you can see, I used a pretty good-sized acorn squash for this recipe. The recipe fed four hungry people, with each stuffed half being halved, so each person ate a quarter of a squash, along with the side dishes.



  • 1 acorn squash, halved through the middle
  • 2/3 cups buckwheat kasha
  • 1and a half cups vegetable broth
  • 1 shallot
  • 2 cloves garlic
  • 2 tbsp raisins
  • ½ cup toasted, chopped pecans
  • 1 bunch of Swiss Chard
  • 2 Tbsp rosemary
  • 1 Tbsp sage
  • Olive oil for frying
  • 2 pinches of cayenne pepper
  • 1 tsp turmeric
  • ¼ tsp cinnamon
  • 2 pinches nutmeg
  • Salt to taste


  1. Preheat oven to 375 degrees F.
  2. Halve acorn squash through the middle to create a pretty starry effect. Place squash flesh side down in a pan with a ¼ inch of water. Bake for 30 to 45 minutes.
  3. Toast buckwheat in a skillet. Place in a pot and add vegetable broth. Cook until it's soft and there's no water left (20 minutes or so).
  4. In a skillet, sauté shallot and garlic. Add the raisins and wait a few seconds for them to puff up. Then add Swiss chard, herbs and and spices.
  5. Next add the buckwheat. Salt to taste and adjust seasonings.
  6. Add the toasted, chopped pecans.
  7. Once the squash halves are soft, stuff the mixture inside the halves. Bake in the oven for an additional 10 minutes.

Sweet potato ('Yam') Khir

Serves 8


1 pinch saffron

2 Tbsp. boiling water

½ cup ghee or coconut oil

2 packed cups grated orange 'yams' (= half pound yams)

1 can coconut milk

¼ tsp ground cardamom

2 pinches ground ginger

¼ cup turbinado sugar

Pour the 2 Tbsp. boiling water over the saffron and soak for as long as possible.

Peel and wash the yams (actually they are orange sweet potatoes but stores call them yams). Grate very finely.

Heat a large pot and add the ghee or coconut oil. Stir in the grated yams and keep stirring until they are light brown and fragrant.

Pour the coconut milk over the yams, stirring well.

Add the cardamom, ginger, soaked saffron (with saffron water) and sugar. Stir a few times and bring to a boil.

Keep stirring as it thickens to prevent it sticking.

Cook for an hour at least, at a gentle boil. Add water as needed.

Turn off the heat and cover until ready to serve.

Cranberry Apple Chutney

2 punnets organic cranberries (4 cups)
4 cups chopped apples
1 orange
1/4 cup raisins
2 tbsp chopped pecans
2" piece fresh ginger, peeled and chopped finely
1 jalapeno pepper, chopped finely
1 1/2 cups dark brown sugar
2 sticks cinnamon
1 tsp cumin seeds
1 Tbsp ghee or sunflower oil
6 cloves, ground
1 star anise, ground (optional but good)
2 pinches mace
1/4 tsp ground cardamom
Water as needed

Put washed cranberries and washed chopped apples in heavy bottomed pan. Grate 1tsp of the orange peel and add. Now squeeze the orange and add the juice. Bring to boil and simmer, stirring frequently to prevent sticking and adding water as needed for a saucy, jam-like consistency. Once it is simmering, add sugar and raisins.
In a small frying pan, melt the ghee, add cumin seeds and chilies and fry until they darken a shade. Now add chopped ginger and cinnamon and fry until the ginger is browned. Add the fried spices to the chutney, then the spice powders (clove, star anise, mace, cardamom.) When the chutney is almost cooked, add the chopped nuts.

Cranberry Chutney.jpg

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!

Alandi Images Legume-free  almond hummus.JPG

Love hummus but can't digest beans? Here is a great legume-free almond hummus from guest blogger Savitri. In fact it's so delicious, you will want to try it even if you can eat regular hummus. And if you make your own almond milk, it's a wonderful way to use up the almond pulp.


1.5 cups almond pulp

3 Tbsp. olive oil

1 tsp. cumin seeds

1 tsp. ghee

2 garlic cloves

3 Tbsp. of lime jiuce (or more to taste)

2 Tbsp. tahini (or more to taste)

Salt and black pepper to taste

1 pinch of cayenne (optional)

1 - 2 Tb of water (you may add more to get the desired consistency)


After you strain your homemade almond milk, keep the pulp to make your almond hummus.

Fry the garlic with the ghee.

When the garlic is almost done, add the cumin seeds roast them for a few seconds.

Put all the ingredients in your food processor or blender, and blend it until is smooth.

Serve it with carrots, celery or your favorite gluten free bread.


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!

Alandi Images turnip.JPG

Two-pound turnip from Alandi garden

Turnips are in season and we have a great crop. I made this soup in honour of a two-pound turnip Sadananda harvested from the garden. The recipe is quick and easy, yet gains a gourmet touch from the mushroom topping.


2 cloves garlic, chopped

2 lb. turnip, cubed.

1 carrot, sliced

Olive oil 2-4 Tbsp. as needed

Sprigs of rosemary, sage, thyme and oregano and/or 2 tsp. Italian seasoning

2 cups cooked/canned cannellini beans

8 cups vegetable broth

1 Tbsp. chopped basil

Salt and fresh ground black pepper to taste

4 cups chopped Portobello and/or shitake mushrooms


in a wok or sauté pan, heat half the olive oil and fry the garlic until it is golden brown. Add the cubed vegetables and stir-fry them. Meanwhile, in a saucepan, heat the beans, vegetable broth and fresh or dried herbs (not the basil at this point).

Add the stir-fried vegetables to the saucepan, simmer together for a few minutes and then blend the soup in a blender or with an immersion blender.

Season with salt, pepper and basil.

Now heat the rest of the olive oil and fry the chopped mushrooms, seasoning with a little salt.

Ladle the soup into bowls and top with a portion of mushrooms.

Alandi Images Turnip Soup.JPG

Alakananda Ma is an Advanced Ayurvedic Practitioner 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!

Pumpkin Seed Sauce

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Alandi Images Pumpkin Seed Sauce.JPG

It's time to begin transitioning our diet from summer to fall. To help us in the process, Alandi Ayurveda Gurukula student Savitri offers this warm, nourishing and vata-soothing pumpkin seed sauce to serve over seasonal roasted vegetables.


1 cup pumpkin seeds

1 cup water

1 small tomato, chopped

1 garlic clove, chopped

1 yellow or orange bell pepper, chopped

½ tsp. cumin

½ tsp. oregano

½ handful parsley, chopped

1/8 tsp. turmeric

1-2 Tbsp. ghee

2 pinches cayenne pepper

Salt to taste


Fry the pumpkin seeds with the ghee in an iron cast pan until they turn


In a different pan, sauté the rest of the ingredients except the parsley in this order: bell peppers, tomato, garlic. At the end add the spices. Blend all the ingredients together, including the parsley.

Cook the sauce for a few minutes until you have the desired consistency.

Pour it over your favourite roast vegetables.


Alandi Images Encilantradas.JPG

For all of us pitta types who love enchiladas but know we really shouldn't eat them--especially in pitta season, Alandi Ayurveda Gurukula student Savitri offers encilantradas, an enchilada-style recipe with a pitta-soothing cilantro sauce. As well as calming pitta, this sauce offers benefits in chelating heavy metals.

Encilantradas (4 servings)

Ingredients for encilantradas sauce

2 cups of cilantro

1/3 cup ghee or coconut oil

1/3 cup soaked peeled almonds

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 tsp. cumin

1/4 tsp. oregano

2 garlic cloves (roast them)

1-2 cups water (enough to give the consistency of melted chocolate)

1 small slice gluten free bread

Salt and pepper to taste


Blend all the ingredients

Heat oil in a pan and then add the sauce and cook it until it starts to boil.

Ingredients for the encilantradas

12 tortillas

Panela cheese, goat cheese or homemade yogurt

Encilantradas sauce

Ghee or oil


1-Heat Oil or ghee in a pan and fry the tortilla.

2.-Put it on a plate

3.Cover the tortilla with the sauce and cheese.

4. Repeat step1 throughout 3, 2 times more (each plate is going to have 3 tortillas).

Between layers you may put your favorite roasted or stir fried vegetable such as zucchini or carrots.



Alandi Images Vegan Strawberry Blancmange.JPG

It's strawberry season--and Alandi Ayurveda student Savitri offers a nourishing strawberry jello/blancmange for the occasion. You've heard the phrase 'dessert to die for'--here is dessert to wake the dead, levanta muertos. The coconut milk balances the sourness of the strawberries to create a delicious vata and pitta soothing dessert that is also perfect for invalids, those recovering from surgery or illness as well as very elderly people who may have difficulty swallowing.

Strawberry Blancmange (6 to 8 servings)


2 cups of chopped strawberries

2 cans organic coconut milk

Jaggery to taste.

4 tsp. pectin

4 tsp. calcium water**

1/8 tsp. cinnamon powder

3 to 4 strawberries (for decoration)

1/4 cup of chopped pecans (for decoration)


Boil the strawberries, milk, jaggery, calcium water and cinnamon until the fruit is soft.

Add the pectin to the mix and blend it.

Pour it in a Pyrex dish and refrigerate.

When the Blancmange is almost done, decorate it with pecans and strawberry slices.

Put it back in the fridge until is done.


* To make the calcium water use 1/2 tsp. white calcium powder (it is inside Pomona's Universal Pectin box) and 1/2 cup water in a small, clear jar with a lid. Shake well. It lasts many months in the refrigerator.


Alandi Images Eggplants and Bitter gourds in poppyseed sauce.JPG

Feeling adventurous? To make this week's recipe you'll need a little field trip to your nearest Indian grocery store. Even more adventurous, you'll be making something completely different from anything you've tried before. It's worth it for a delicious recipe that is nutritious and balances blood sugar--and what's more, it's gravy!

You can use any kind of eggplant (aubergine), but the most delicious are the small, sperical ones sold in Indian grocery stores.

Indian Eggplants and Bitter Gourds in Poppy Seed Sauce

A recipe from Andhra Pradesh

Eggplants and bitter gourds in a rich poppy seed sauce. (The ground poppy seed is a thickening agent).

White poppy seeds are sold in Indian grocery stores.

Serves: 4-6


  • 1 lb. purple eggplants, (Small Indian variety is best) washed and sliced
  • 1 lb bitter gourds
  • 2-4 tbsp. sunflower oil (more if needed)
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2 tsp. ginger garlic paste
  • 2 tsp. mild chili powder
  • 2 tsp. coriander powder
  • ½ tsp. roasted fenugreek powder
  • ½ tsp. roasted cumin powder
  • ½ cup white poppy seeds, roasted and ground to a paste in spice grinder
  • 1" ball of tamarind--soaked in hot water & pulp extracted.
  • 1 tsp ground jaggery (optional)
  • 3 cups water for gravy (more if needed)
  • Salt to taste

The basic idea is to brown the bitter gourds and eggplants, roast and grind the poppy seeds, cook the poppy seed paste in spiced water until it forms a thick gravy surrounding the veggies. It's delicious!

  1. Bring a pan of water to the boil and add 1tsp, salt and a pinch or two of turmeric. Drop in the bitter gourds and let them boil for about 5 minutes.
  2. Plunge in cold water, then slice and remove seeds.
  3. Add 1-2 tbsp. of oil in a cooking vessel, add the bitter gourd and cook for 20 minutes.
  4. Add the eggplant slices and roast them till brown on both sides. Just brown them, don't fully cook them at this point. Remove and keep aside.
  5. In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and sauté for 2-3 min.
  6. Add salt to taste, red chili powder, turmeric powder, coriander powder, cumin powder, roasted fenugreek powder and optional jaggery and combine well.
  7. Add 3 cups of water and cook for 3-4 minutes, until it comes to a boil. Add the roasted poppy seed paste and tamarind extract and cook on medium high for 3 minutes.
  8. Cover with lid and cook on medium low for 5 min, stirring to prevent sticking.
  9. Add the roasted bitter gourd and eggplant slices and cook on low to medium flame, stirring frequently, until the gravy thickens and the bitter gourd slices are thoroughly cooked. It could take up to 40 min to form a thick gravy. Ad more water as needed for a good gravy effect. Turn off heat and serve. Menu suggestion: serve with pongal.

Alandi Images Matar Usal.JPG

Matar Usal (Green Peas Bhaji)

Peas are in season in June, and if you're lucky enough to have fresh peas, this dish deserves them Just allow extra cooking time. But fresh or frozen, green peas contain some unique antioxidants including the cancer-preventative coumestrol as well as pisosaponins. This recipe pairs the health benefits of peas with those of Ayurvedic spices like ginger, turmeric and cilantro.

Matar Usal

serves: 4

A semi dry curry from the Maharashtrian cuisine.

Main ingredients:

  • 2 cups organic frozen green peas
  • 2 tsp goda masala or garam masala (goda masala is more authentic)
  • 1 tsp lemon juice (optional)
  • Water as required
  • Salt to taste

For tempering:

  • 2 tbsp sunflower oil
  • ½ tspmustard seeds
  • ½ tsp turmeric powder
  • two pinches hing

For ground paste:

  • 3 tbsp grated fresh coconut
  • 2 tbsp chopped cilantro
  • 1 green chili, chopped
  • 1 tsp cumin seeds
  • 1 inch ginger, chopped
  • 3 tbsp water for blending

In a wok, heat sunflower oil, add mustard seeds, and cook until they pop. Immediately add turmeric and hing and stir. Then add the peas.

Cover and simmer for 6 to 7 minutes on a low flame, checking from time to time and adding water if it looks too dry.

Meanwhile, in a blender or food processor, combine cilantro, ginger and cumin seeds with about 3 tbsp. water and blend to a smooth paste.

Add this paste to the simmered peas and cook a couple more minutes. Take care not to overcook the peas!

Add the masala powder, 1 tsp lemon juice and salt (to taste) and stir well.

Garnish with cilantro and some grated coconut.

Adapted from this website.

Alandi Images Saag Paneer 7.JPG

If you grow a garden or belong to a CSA, one thing you will have plenty of at the moment is greens. So why not turn some of those healthy greens into delicious Ayurvedic saag paneer-- far tastier, fresher and more nutritious than what you would get in an Indian restaurant? You can make this recipe if you're vegan too, by using cubed tofu instead of paneer.

This recipe is nicely versatile for a gardener as you can use whatever type of greens you have available. I used various types of mustard greens, some radish tops, Italian chicory and a little spinach--a total of two large colanders full of greens to make a meal for four. And I used raw goat milk from Frog Belly Farm to make the paneer. (See here how to make paneer.)

The paneer or tofu can be fried or simply put in the saag. Frying it is delicious but adds a lot of fat and calories and is not kapha-soothing; plain paneer is bland. In the end I found the perfect option--tandoori-style broiled marinated paneer, ideal for pitta and kapha.

People often add coconut milk, cream or cream cheese because they have a concern about the greens and curry sauce separating. I didn't have a significant issue with this recipe separating and chose to keep to a low-calorie, kapha-soothing recipe.

Scroll down for recipe.

Alandi Images Saag Paneer 1.JPG

Marinating the paneer

Alandi Images Saag Paneer 2.JPG

One colander of assorted mustard greens....

Alandi Images Saag Paneer 3.JPG

...and one of chicory

Alandi Images Saag Paneer 4.JPG

Sauteeing the curry sauce

Alandi Images Saag Paneer 6.JPG

Saag paneer is ready!


Paneer made from half-gallon milk; or 8oz firm tofu; cubed

2 Tbsp. yoghurt (or coconut yoghurt)

1 Tbsp. lemon juice

¾ tsp. salt

½ tsp. mild chilli powder

½ tsp. turmeric

Garden greens (mustard, spinach, chicory, etc.) -2 large colanders worth

2 Tbsp. sunflower oil or ghee

1" piece of fresh ginger, chopped

2 cloves garlic, chopped

1-3 tsp. chopped green chilli, depending on how spicy you like it

1tsp. ground coriander

1 tsp. turmeric

1 tomato, diced

1 tsp. cumin seeds

1 tsp. garam masala

1 tsp. kasturi methi/dried fenugreek leaves, crushed (optional but delicious)

2 pinches nutmeg

Salt to taste

Cilantro to garnish

Combine the yoghurt, lemon juice, salt, chilli powder and ½ tsp. turmeric in a bowl and gently stir in the cubed paneer or tofu until it is coated. Let it marinade while you harvest your greens.

Carefully wash and inspect your greens and coarsely chop them. Now blanch them by plunging them into a pot of boiling salted water and boiling for 3 minutes. Remove and drain, reserving the water.

Heat some ghee or oil in a small sauté pan and add the ginger and garlic. After it has browned, add the tomato, ground coriander and turmeric and sauté until the tomatoes are soft.

Place this mixture and the blanched greens in a blender, adding a little of the reserved cooking water--just enough to blend it to a puree.

Turn on your broiler. Place the paneer or tofu cubes on a baking sheet and broil for a couple of minutes, then turn and broil for another couple of minutes. Remove from the oven.

In a large flat-bottomed pan, heat another tablespoon of oil or ghee and sizzle the cumin seeds until they darken a shade or two. Immediately add the blended greens, stepping back as it may splutter. Simmer for a few minutes and add the paneer, garam masala, nutmeg and salt. Sprinkle on kasturi methi and cilantro. Let it rest for a few moments to combine flavours, stirring occasionally to prevent it separating.

Serve with basmati rice and flatbreads.


Alandi Images Matar Pulao 2.JPG

Ayurveda has its own comfort foods--and what could be more comforting than matar pulau, fragrant basmati rice with warming, vata soothing spices and shiny green peas and cilantro! Coconut milk adds a touch of vata and pitta blancing flavour. Enjoy this delicious recipe with dal and sabji or as a simple supper in its own right.

Alandi Images Matar Pulao 1.JPG

Spices for matar pulao

Matar Pulao

Serves 6 as a main dish

8 with dal and sabji


  • 2 cups basmati rice, soaked and drained
  • 2 Tbsp. ghee
  • 2 bay leaves
  • 4 cloves
  • 1 tsp. cumin powder
  • ½ tsp. black peppercorns
  • 4 green cardamoms, crushed
  • 1 cinnamon stick
  • 2 star anise
  • Small piece mace
  • 1 green chilli, slit
  • 2 cups frozen green peas, defrosted
  • 1 tsp. grated ginger
  • 1 tsp. turmeric powder
  • 1 tsp. mild chilli powder
  • 1 tsp. coriander powder
  • ½ tsp. garam masala powder
  • 1.5 cups coconut milk
  • 2 cups water
  • Salt to taste
  • 2 Tbsp. chopped cilantro


  • Heat ghee in heavy bottomed pan, add the bay, clove, cumin, peppercorns, cardamom, cinnamon, star anise and mace and sauté for a minute or two until the cumin seeds sputter and darken a shade (take care not to burn).
  • Add green chilli and ginger, and sauté for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala mix and cook for a minute.
  • Add rice gently and sauté for 1-2 minutes, stirring. Add water and coconut milk, salt, and cilantro and mix. Bring to boil; cover and cook for about 30 minutes, until the water is absorbed and the rice grains stand on end.
  • Add the defrosted peas on top and cook 4-5 minutes more.
  • Take off heat, allow a few minutes for the fragile grains to firm up, then stir gently with a fork, taking care not to mash the rice.

Menu suggestion: pairs beautifully with Bitter Gourds Stuffed with Paneer!

Adapted from


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