Author Archives: Lorien

Wholesome & Easy Ayurvedic Beetroot Garden Vegie Patties Recipe!

by

Gluten Free Ayurvedic Beetroot Protein Patties Recipe

A quick and wholesome lunch, simple dinner, savoury hearty breakfast or an on-the-go wholesome snack / plant-based meat-free alternative to bring to your next family event or Aussie bbq!

These delicious morsels of love are one of the MOST exciting, simple and yummy vegie-licious wholesome recipe creations to be born out of the Wholesome Kitchen!

I first developed this recipe for one of my clients who came to see me for holistic Ayurvedic Wholefood nutrition support for a series of health challenges he was experiencing. He needed a recipe that was quick and easy to make (as he travels a lot, is busy and ussually is just cooking for one), nourishing and nutrient dense, gluten-free, dairy-free, egg-free, nut-free and that was something he could eat that had ‘texture’ so he had the experience of biting into something, along with enjoying the delicious soupy Kitchari’s and Soups that I gave him to have also.

…The result, HE LOVED them, and so did I! 

These patties hit the ‘Pattie spot!’ (if that’s even a thing!), and when you try them at home also, I think you’ll find they hit your ‘Pattie spot’ also! (…Please do email me to let me know!)

Since this recipe came into being I have made it a personal staple in my weekly Meal planning and have enjoyed these beauties for Breakfast, Lunch and Dinner at various times throughout a week!

I recommend serving these Patties with some fresh organic leafy greens dressed with a little olive oil and lemon or apple cider vinegar. So yum!

These Patties can also be enjoyed as something ‘substantial’ with a light evening soup or with a little chutney as a yummy tasty snack!

As this recipe takes less than 15 minutes to make for one person (as a quick ‘what should I take for lunch today’ meal! …don’t worry, we all have those moments!) I have written this recipe to be the perfect amount for ONE single person to make, with no excess/no wastage and so it’s something you can easily follow for making yourself  a quick meal when needed!

If you wish to make a larger batch for an event, a gathering, for the week and or for the whole family, you can simple double, triple or quadrouple the quantities to make it suit your desired situation and how many you wish to cook!

So, without further adue… here is the recipe for the worlds most divine, mourish, tasty, wholesome, Ayurvedically dosed in digestive loving spice and harmonious food combining qualities (…I know it’s bold, but I’m going to just go ahead and claim that these are the worlds best, because to me, they ARE!)

Enjoy my loves and please let me know how you go by coming to say hello to me over on my instagram!

Meat-free Ayurvedic Plant-based Beetroot Vegie Pattie Recipe

Wholesome Ayurvedic Beetroot Garden Vegie Patties Recipe

(Gluten-free, dairy-free, egg-free, nut-free, sugar-free… totally delicious though!) 

Serves 1 person (this recipe makes 6 small yummy patties!) 

Ingredients:

  • 1 medium organic beetroot grated
  • 1 medium organic carrot grated
  • 1 medium organic zucchini grated
  • 1 small red onion finely chopped (optional if onion doesn’t agree with you!)
  • 1/2 cup of besan flour (chickpea flour)
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of cumin powder
  • 1/2 tsp of coriander powder
  • 1/8 tsp of ajwain seeds (you can find these at asian/indian grocery stores)
  • 1/8 tsp of fennel seeds
  • 1/2 tsp of himalayn salt
  • a few cracks of black pepper
  • 2 tbsp of Coconut oil or Ghee for cooking

Creation Process:

  1. Add your grated beetroot, carrot and zuchini to a medium mixing bowl and mix them into each other using your hands so the three of them are well combined.
  2. Add your red onion, turmeric powder, cumin powder, coriander powder, ajwain seeds, fennel seeds, salt and pepper and mix through.
  3. Slowly add your besan flour (chickpea flour), stirring as you add it so that any clumps in the flour get broken up and properly integrated into the mix. Once all of the flour has been added, use your hands to ‘massage’ the mix, squeezing the mix inbetween your hands to allow the naturally occuring ‘water content’ of the vegies to form a nice ‘batter’ with the flour.
  4. Once it’s all well mixed, juicy and a good ‘Pattie’ forming consistency, you are ready to form your patties so they can be cooked. To ensure the patties stay together and form a nice shape that you’d want to eat, I recommend taking a small-medium amount of the mix and forming a ball with it in your right hand, then transfering it back to your left hand, and back again until its a nice well firmed morsel. Then to make it ‘Pattie-ish’ gently use your hands to press the pattie ball into a flatter shape suitable for cooking! You are now ready to cook the patties! Yay!
  5. To cook, allow your healthy non-stick pan** to warm for 2-3 minutes with a little coconut oil or ghee on the pans surface. Once it is warm, place your patties one by one on the pan and allow them to cook for 4-5 minutes before carefully flipping them over with a spatula to cook the reverse side.

**(If you’re looking for a good healthy non-stick pan, the one I use is the Pancake/Crepe pan by Neo-flam, I’m not paid to say this, I’m just a big fan so want to share the good pan love!)

And that’s it! You did it!!

You made the worlds best, Wholesome Ayurvedic Beetroot Garden Vegie Patties and are about to enter a whole new realm of digestive feel-good ‘goodness’, love, joy and simple soulful – nourishment satisfaction!

If you loved this recipe, please let me know over on my instagram and or by dropping me an email saying ‘Pattie love!’. …These are my favourite kind of emails to receive!

P.S. If you are interested in diving deeper into the world of Wholesome Ayurvedic Wholefood Nourishment, in your Kitchen then my new soon to launch 6-Week Ayurvedic Food & Lifestyle Transforamation program, ‘Simple Ayurveda in Your Kitchen’ could be just the next step for you!

…To find out more and be first to know when the doors open next, click here to enter your details and join the official course waiting list!!!

 

Yay and yesss to feel-good nourishment in life!!! 

Loads of wholesome love, joy and warm yummy delicious Kitchen wishes!

 

x Lorien 

Ayurvedic Split Moong Breakfast Dhal Recipe

by

Ayurvedic Split Moong Bean Breakfast Dhal RecipeBreaking your fast…

Dhal for breakfast!!??? Whhhhaaattt! I hear you say!

Yes, you can infact enjoy Dhal for breakfast – and if you’re a Dhal fiend like me, this news ought to bring you and your beautiful tummy great joy!

Breakfast is a meal where we are literally, ‘breaking’ a ‘fast’. If we are following a perfect Ayurvedic Lifestyle routine then eating dinner early in the evening, allows for the body to have a much needed fast, a period of approx 12+ hours of rest and rejuvenation infact, if you were to finish your evening meal by 7.30pm and have breakfast at approximately 7.30 or 8am.

So, since breakfast is the first meal of the day, after our digestive system has just been resting, it’s wise to eat something light, easy to digest and ideally warm in nature for the first meal of the day (after your morning routine of cleansing lemon and ginger water of course!)

Ayurvedic Porridge is a big breakfast favourite of mine, however sometimes it feels good to have a savoury option – something salty, hearty and protein-y for a change.

Dhal my friends, is a great answer for these savoury morning feels, and the best part is that you can make a batch of this up the night before and then simply heat it up on the stove for breakfast, (if you find that you are often time-poor when it comes to your morning meal, like I know so many of us often are!)

Not only is it convenient for breakfast, but it also makes a great easy and ready to go dinner meal as evenings are also a good time to eat light, warm and easy to digest soup – like dishes, and this Dhal certainly ticks all those boxes.

(Lunch is the meal that you want to make the biggest meal of your day in Ayurvedic medicine, as that is when the sun is the strongest and therefore your digestive ‘inner’ sun or fire, known as Agni is at its peak and can process a more complex meal more optimally.) 

Your frozen smoothie bowl might be making you hotter during summer!

Finally, for all my friends in summer right now, like I am, you might be thinking that it’s ‘too hot’ to eat Dhal this time of year, I am here to tell you otherwise. Not only is this delicious and healthy Ayurvedic Dhal appropriate for winter, it is also so great to eat during the warmer months of the year, and infact might even help you stay cooler.

When we eat warm foods our body doesn’t need to work so hard to digest, thus reducing heat being generated internally. When you reach for your frozen smoothie bowl however, you may be heating yourself up due to the extra work your system has to do in order to digest the food AND keep you cool at the same time! …Something the think about. :)

Ready to try a warmer approach to staying cool? Get the recipe for this delicious Ayurvedic Breakfast Dhal below… 

I garnished my Ayurvedic Split Moong breakfast dhal with a generous dollop of coconut yoghurt (to add creamy sweetness and dimension of flavour), a squeeze of fresh lemon (to aid digestion) + my new favourite locally grown summer green, lemon sorrel for freshness and a little bitter taste to cleanse and tone my liver!

Ayurvedic Split Moong Breakfast Dhal Recipe

*Makes approx 4 serves

Ingredients in order of usage: (100% organic wherever possible!):

  • 1 tbsp of coconut oil
  • 2 tsp of whole cumin seeds
  • 1/4 tsp of fennel seeds
  • 1 small red onion, finely chopped (100% optional!)
  • 1 tbsp of fresh ginger, finely chopped or grated
  • 2 tsp of ground coriander powder (I grind mine freshly in a coffee/spice grinder)
  • 1/2 tsp of turmeric powder
  • 1 cup of soaked, washed and rinsed Split Moong Dhal (I buy mine from Santos Organics!)*
  • 1 tiny pinch of pure asafoetida powder (this will add a lovely flavour, 100% optional though!)
  • 1.5 litres of filtered boiling hot water for cooking
  • 1/2 tsp ground black pepper
  • 2 tsp of pure himalayan salt or good quality sea salt
  • Coconut yoghurt of your choice to garnish, (make sure it is sugar-free! Read the label.)
  • Some fresh slices of lemon
  • Fresh seasonal greens to garnish; lemon sorrel, coriander, rocket, whatever you’re loving! :)
  • Your loving energy!

*To soak your Split Moong Dhal: Soaking allows enzyme inhibitors and gases present in legumes to be released, making the lentils easier to digest. Cover the lentils in a bowl of water and let sit for a minimum of 30mins, or for a few hours during the day. Once soaked, the lentils will have expanded/swollen. Take your lentils to the sink, and pour them into a strainer to give a thorough wash and rinse under cool water 3-4 times until they feel clean and well rinsed in your eyes. Sit the lentils aside, allowing the water to drain away and Voila, your lentils are now soaked and ready to go into the recipe.

(*Note: if you find that you only have powdered spices or only whole, you can exchange whole spices for powders and visa versa! It will just change the texture and flavour of the meal slightly!)

Creation process:

  1. Take a medium-large saucepan, add your coonut oil and place on a medium heat until coconut oil is warmed (or melted if it’s cold where you!)
  2. Add your cumin seeds and fennel seeds to the oil and using a wooden spoon, stir to toast the seeds, allowing the potent oils to be released into the oil.
  3. Add your chopped onion (optional), fresh ginger, coriander powder, turmeric powder and Asafoetida – and stir to combine the spices with the fresh onion and ginger until the onion softens and it feels well ‘toasted’.
  4. Add your soaked, washed and strained Split Moong Dhal to the pot and stir vigorously to mix the lentils with the spicey mix on the bottom. Stir for 3-5 minutes or until you feel the lentils are well toasted and starting to stick to the bottom of the pot.
  5. Add your boiling water (stand back for this as the oil and water can ‘spit’ at each other) then stir the water into the dhal.
  6. Turn up the heat to high and boil for 20 minutes, stirring regularly (adding your LOVE) and ensuring a nice even distribution of heat in the pot.
  7. Now you can add your back pepper and salt, place the lid on and reduce the heat to a simmer. Continue to simmer and stir for another 5 minutes, then turn the heat off and let sit with the lid on for 5minutes.
  8. You will know your dhal is cooked when it has reached a smooth soupy consistency (try adding more water if you feel it looks too thick at any point) and the lentils are no longer separate, they have become ‘one’ with each other! So spiritual indeed! :)
  9. When you are ready to serve your beautiful Dhal, scoop the desired amount into a bowl, add a dollop of your favourite coconut yoghurt, a sprinkle of black pepper, squeeze of fresh lemon and some freshly chopped leafy greens or herbs!
  10. Finally, before eating, take 3 deep breathes, say a quite inner prayer of gratitude and enjoy savouring each mouthful of this dhaaalicious easy to digest Ayurvedic savoury breakfast!

Enjoy this recipe and may your breakfasts be delicious, or should I say, dhaaalllicious for ever more!

 

x Lorien

Ayurvedic Split Moong Bean Breakfast Dhal Recipe

Vegan Savoury Buckwheat Moon Wraps Recipe!

by

savoury wheat-free buckwheat wraps

The best wheat & bread alternative since… well, before sliced bread!

Organic Whole Foods, filled with innate wisdom and intelligence (for our beautiful bodies) from nature is where it’s at!!!

…One of the hardest things for many to give up and find satisfactory wholesome replacements for when switching to Whole Foods and wanting to clean up their diet is WHEAT and breads and bread-like products made from gluten and wheat.

I totally get it. We are often brought up eating it for breakfast, lunch and often dinner.

Regular (processed wheat, pesticide laden, nutrient devoid) bread has culturally become a staple in the west and sadly is heavily marketed to us by big companies as being highly nutritious, (think ‘wonder white’etc) when the plain, honest real truth is that it is the total opposite. It’s essentially like poison to the body due to the chemical pesticides these grains are grown with as well as the over-agriculturalisation of the grain in general ~ sadly making wheat today devoid of the goodness it once contained in the past that allowed our bodies to recognize and draw nutrients from it.

This literal stripping of goodness that has occurred over the last 100+ years is why so many now experience inflammation, swelling and gluten-intolerance when it comes to eating this major western staple.

So, what ‘bread’ and grain you’re eating is a big area to look into when exploring your health and wanting to heal your body and digestive system. Especially important for anyone currently experiencing high inflammation/join/skin/gut/anxiety issues.

So, this is why I for one am so over the Buckwheat Moon! to share this incredibly simple and easy recipe for making your own home-made wholesome wraps, pancakes, flat bread, roti, chapatis, naan and… whatever else that is flat and bread-like that you wish to find a wholesome alternative for!

Hello Buckwheat. 

Hello Savoury Buckwheat Moon Wraps!

P.S. Even though the name, ‘Buckwheat’, has the word ‘wheat’ in it, I want to ensure you that Buckwheat is not wheat at all, and is 100% gluten-free. Another interesting fact about this amazing wholefood is that while it is used like a grain in cooking, it is actually technically a ‘seed fruit’, not a grain, making anything you make with 100% buckwheat, not only wheat-free, but also ‘grain-free’. 

Vegan Savoury Buckwheat Moon Wraps Recipe:

(This recipe will make approximately 6 x large, thin wraps.)

Ingredients:

  • 2 x cups of Organic Buckwheat flour
  • 4 x cups of room temperature filtered/spring water
  • 1/2 a tbsp of Organic Potato Starch
  • 1/2 a tbsp of Organic Tapioca Flour
  • a pinch of sea salt
  • some organic coconut oil for seasoning your pan
  • of course, the most important ingredient, your love!

To Make Your Wrap Mix:

  1. Place Buckwheat flour in a medium mixing bowl and make sure you smooth out any lumps with the back of a wooden spoon or through sifting, (so your mix is nice and smooth).
  2. Next add the Potato starch, Tapioca flour and salt. Mix these into the buckwheat flour until well combined. 
  3. Slowly begin to add water, stirring slowly to gradually mix the liquid in with the flour. Mix until water and flour is well combined and forms  a smooth, runny, fall of the spoon consistency! 

Cooking your Wraps: 

  1. Warm a healthy non stick pan, and add a dash of coconut oil to help the cooking process.
  2. Using a ladel, pour a spoonful of your mix into you pan and quickly lift the pan of the heat to move it around, ’spreading’ the wrap mix around the pan to ensure it is thin and a nice big circle!
  3. Cook on one side until little air pockets show through from underneath, then using a spatula, flip to cook the other side for 2-3 minutes or until looking cooked.

That’s it. So SIMPLE!

You now have a beautiful, soft, digestive friendly, nourishing and wholesome Buckwheat moon wrap to enjoy immediately or to store in an air tight container for making lunches the next day! :)

The key to making a good wrap that you can put tasty delicious fillings into is to make it thin, flexible and supple (i.e.: unbreakable once goodies are inside)!

You’re in luck as with the recipe above, I’ve done the work of ensuring your mix is ‘unbreakable’ for you, so you can relax and simply enjoy some super versatile, wholesome, buckwheat wrap love in your life!

 

Making a thicker / Roti / Naan like bread from your Wrap mix:

The key to making your buckwheat moon wraps into more of a roti / naan like bread to go with soups and curries is to add slightly less water to your mix, so that the ‘wraps’ are  thicker. To do this I recommend:

  • Experimenting with using only 3 cups of water, rather than 4
  • Adding slightly more coconut oil (or ghee) to your pan while cooking them, to get them more toasty and buttery
  • To get some ‘air’ into the wraps, giving it a flakey/more roti like consistency, press your spatula onto the already cooked face up side of your wrap (once you’ve flipped it once) while cooking to encourage air bubbles and pockes to move around, helping make it more ‘bready’ and crispy.

wheat-free. gluten-free savoury buckwheat wraps. the best thing since before sliced bread!

…I’ve been a Buckwheat lover my whole life, (forever thankful to my awesome alternate, wholesome-nutritionist Mum!) So, as you can imagine, making buckwheat pancakes has been something I’ve loved doing forever.

Lately, while doing some kitchen experimentation (…which is ALWAYS happening, as I just love exploring new ways of doing things and new wholesome tastes, flavours and solutions for good nutrition) I stumbled upon this wrap mix/concept. Needless to say (from everything you’ve now read above), I got a bit excited about this development, and in particular, about how versatile something so simple, nourishing and wholesome like this can be, esspecially for families with making school lunches etc!

During one of my morning buckwheat feasts the wrap was born, and the photo above shows you the ingredients I prepared to go inside the wrap. The filling.

You can put anything you like inside a wrap obviously, it is a blank canvas for your nourishing tasty pleasure…

Incase you want to know what I put in (which tasted great!) I will list the items here for you to give you some inspiration!

  • fresh avocado with lemon juice 
  • fresh alfalfa sprouts (so yum!)
  • finely grated beetroot and fresh basil from the garden (herbs are excellent and add ‘wow’ factor!
  • fresh organic leafy green leaves
  • home-made sesame tahini dressing/sauce (tamari, toasted sesame oil, lemon juice, dash of maple!)
  • sauteed asian greens + vege (red onion, ginger, garlic, turmeric, wombok cabbage, silverbeet, red capsicum, brocolli) 

I hope this recipe brings you and your family endless wholesome Buckwheat Wrap love and joy! 

If you try it and love it, please let me know and help spread the word by sharing with others who may appreciate having this simple, delicious, wheat-free wrap goodness in their lives also!

 

With love & warmest gratitude,

 

x Lorien

 

Ayurvedic Rituals to Cultivate Self-Love!

by

Photo of Lorien Wadron, taken by Shatanu Starick

“It is through the alignment of the body that I discovered the alignment of my mind, self, and intelligence.” ~ B.K.S. Iyengar

To have love to share, we first must cultivate a juicy bank account of love inside of ourselves.

Sometimes this is easier said than done as when there are a million things to be done, children to feed, emails to respond to, appointments to fit in and a plethora of other activities surrounding your day-to-day routine, it can sometimes feel impossible to make time for self not to mention the practice of some juicy daily self-love & care.

This is where the power of setting yourself up with a few simple daily ‘Rituals’ to support you, your yoga practice and your self-love bank account – can make your life a whole lot easier and more delicious!

There is no limit to the amount of daily rituals you can seamlessly weave into your day. You most likely already have a whole bunch such as showering, brushing your teeth and making your morning cup of tea, coffee or green smoothie.

Rituals are magical as they allow us to honour what is sacred. Devoting 10-20 mins of your time morning and night to some sacred ‘you’ time is all it takes. Your body is a sacred temple. When you love your body, it will love you back ten fold.

5 Ayurvedic Rituals for cultivating more self-love on a daily basis

1. The 7 minute Morning Self-love Massage – warm a small bottle of cold pressed black sesame oil or coconut oil up in hot water and massage your whole body for 5-10 minutes before having a shower to move your lymphatic system, boost your immune system, hydrate your skin and give your beautiful body some juicy self care and love.

2. Daily Devotion – Nourish your mind and spirit daily with stillness, surrender and connection. A daily practice of your own form of prayer and meditation is nourishing for your inner self.

3. Create your day – set intentions at the start of each day to create a context for your day that inspires you. We attract what we put out. Start your day with clarity and focus for your body, mind and spirit.

4. Massage your feet – make a habit of massaging your feet with an organic non-toxic body cream, body butter or sesame oil each night before bed. The reflex points in the feet have the power to relax your whole nervous system, which leads to a deeper sleep and soft beautiful feet!

5. Journal + let go, daily! – mental digestion is just as important as physical digestion. Create a habit of writing your thoughts down, expressing your feelings and reflecting on the day before you go to bed. This practice is powerful for cultivating self-love and receiving guidance that will assist you and prevent stress from building up.

Happy nourishing and self-loving!

x Lorien

Wholefood Hazelnut Carob Dream Recipe – The best Chocolate Milk ever!

by

If you’ve been following me for a while, you may know that I have a major soft spot for Carob that goes back to childhood! It was the ‘chocolate’ of choice that my Mum would buy for me, and amazingly enough the wholefood ingredient of Carob itself is still one of my favourite creamy, sweet wholesome foods when I feel like a treat!

So, what exactly is Carob?  Besides being one of the most delicious earthy flavours/foods on earth, it is a legume ~ a bean that grows on a tree and is native to the Mediteranean and The Middle East. It grows in Australia among other dry warm climates and is one of the only known trees that can withstand severe drought without dying. It is a hearty, strong and resilent tree!

Being a legume, Carob is quite high in plant based protein, making it a great ingredient for Vegans and Vegetarians to incorporate into home-cooked recipes for extra oomph. Aside from it being nutritious, Carob is naturally sweet and creamy and when the bean is roasted and made into a powder, it is the perfect subsitute to Cacao or regular Cocoa powder for making Chocolate. It can even be a great substitute for sugar, as it has such a beautiful natural sweet taste.

Do you or your kids love Chocolate Milk, but want a healthier, cleaner, more nutritious option?

Well my friends, I have just the thing for you!

Hazelnut Carob Dream ~ aka: the best Chocolate Milk ever! 

It’s super simple to make, will keep in the fridge for 2-3 days after making and requires only four ingredients.

Ingredients:

  • 2 cups of soaked hazelnuts
  • 1/4 tsp of sea salt
  • 2 heaped tblsp of roasted carob powder
  • 4 cups of water (filtered water or spring water)
  • *a piece of cheese cloth or a nut-milk bag for straining the milk once blended. (Ask your local health food shop, most shops stock these bags.)

To make this delicious milk follow the following simple steps:

  1. Add soaked hazelnuts to your blender
  2. Add water
  3. Add sea salt
  4. Now blend on high speed for 2-3 mins
  5. Place your cheese cloth or nut bag over a large jar or jug.
  6. Pour the contents of the blender into the bag/cloth and strain out the fibre, so you just have the milk in the jar/jug.
  7. Once strained, place the solids to the side (you can reuse these in another recipe or compost them.)
  8. Next add the milk back into your blender to ‘Carob-ify’ it! :) Add your roasted carob powder and blend for 2-3 mins until blended and smooth.
  9. Next pour into a clean glass bottle or jar and drink or store in the fridge for when you feel like a smooth creamy snack!

Voila! So simple SOOOO and easy!!  Try this at home!

Nourishing, creamy, healthy and delicious.

Enjoy!!

With love and wishes of goodness to you and your family!

x Lorien

Simple Ayurvedic Split Moong Veggie Dhal!

by

Ayurvedic Dhal and Rice Picnic

Simple Ayurvedic Split Moong Veggie Dhal with handfuls of fresh coriander!

A dhhaaalicious simple, easy and oh so yummy meal to make for friends, family and loved ones for a non-traditional Christmas lunch or dinner that will nourish your belly and warm hearts!

Split moong is a staple in any Ayurvedic Kitchen and can be made into Dhal like this one here or ‘Kitchari’, by simply cooking the rice and split moong together in the 1 pot, (which is the recipe you’ll find inside my E-book.)

I’ll let you in on a little secret, …the cooking process for making Kitchari and Dhal is virtually the same, Dhal is just made without the rice! 

It’s mostly steamy hot, beachy balmy summer days here in Australia for Christmas, there certainly isn’t much snow falling however whether you’re in the tropics or in a winter wonderland right now… This light and nourishing clean wholesome Dhal will likely hit the spot (and the ingredients are super affordable, which is certaintly a bonus this time of year!)

Yum! Share the dhalll love this festive season! :)  Everything tastes more delicious and nutritious when shared!

Simple Ayurvedic Split Moong Veggie Dhal Recipe       

Ingredients: 

  • 1 cup split moong beans soaked for 1 hour and strained
  • 5 cups boiling water from the kettle
  • 1 tbsp of coconut oil
  • 1 tsp cumin seeds
  • 1 tsp whole coriander seeds
  • 1/4 tsp fennel seeds
  • 1 tsp finely chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp sea salt
  • A few cracks of black pepper
  • 1/2 cup finely chopped fresh coriander (or more!)
  • 1/2 cup of diced and skinned pumpkin
  • 1/2 cup of diced carrots
  • Spoons of your LOVE!

Method:

  1. Warm  coconut oil in a saucepan on medium heat then add dry spices; cumin, coriander and fennel seeds. Stir to lightly toast the spices for 2-3 minutes or until they start to sizzle.
  2. Add fresh ginger and turmeric powder. Sauté for 2-3 minutes.
  3. Add the split moong beans and ‘toast’ by stirring the moong into the spices before adding any water.
  4. Next add the chopped pumpkin and carrot. Stir the vegies with the lentils for 3-4 minutes or a bit longer, you’ll know it’s time to add water when the lentils start to get sticky on the bottom of the pot.
  5. Immediately pour your boiling water into the pot at this stage to prevent sticking and bring to the boil for approx 10 minutes.
  6. Add sea salt and black pepper. Stir continuously to bring out the creaminess of the lentils and the veggies.
  7. Turn heat down to medium and simmer with the lid on for approx 20 minutes or until the lentils and veggies become smooth, soft, ‘dhaly’ and creamy.
  8. Once cooked add a generous handful of freshly chopped coriander and stir into the dhal. Serve with a side of steamed basmati or brown rice, a generous garnish of fresh coriander and a squeeze of lemon for extra digestive goodness and tang!
  9. Voila! So easy, so creamy, so dhaaalicious and tummy nourishing!

Enjoy the recipe for this scrumptious dhal and make sure you share the

#wholesomelovinggoodness

by tagging me in your dhaaaalicious photo’s!

Merry Christmas and oodles of love and joy to you and all your loved ones for the holidays! 

x  Lorien 

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

SaveSave

SaveSave

Delicious Ayurvedic Coconut Quinoa Porridge Recipe

by

15380691_1206221002819269_2853906234467970026_n

This morning I woke up to a winter wonderland outside. Fresh snow 13cm’s deep on the front lawn, backyard and basically everywhere one could look! There was snow on the roof, snow covering the footpaths and snow covering the entire road.

This morning the snow melted my heart with it’s softness and delicate beauty… It is really so so beautiful to see, touch and experience.

Breakfast is always a time of the day that I look forward to and love. It is a time for warming our digestive system, kindling our inner fire and breaking the fast that we gave our body while we slept.

Ayurvedic Porridge is my go to. I have adapted the original Ayurvedic porridge recipes that my teachers tought me over the years to suit my body, digestion and the food quality and lifestyle we have available to us today in modern day society.

Traditionally Ayurvedic porridge is often made with lots of ghee, un-homogenised organic milk, semolina and jaggery to sweeten. These are all beautiful ingredients and substances in their essence, for the qualities and nourishment they represent however in this day and age the quality of these ingredients is not always reliable and for many can create feelings of bloating, congestion and heaviness after eating.

The recipe that I made this morning is very very similar to the Ayurvedic Porridge recipes in my E-book, (which is full of recipes and lifestyle wisdom that is sugar-free, vegan-friendly & gluten-free!) For those who have my book, you can use the same recipe as in the book however adapt it slightly to add these new elements of coconut milk and pumpkin seed butter!

This porridge recipe is VEGAN. GLUTEN-FREE. WHEAT-FREE & DAIRY-FREE! :) …Yes, I really just want you to feel FREE to enjoy your day and your tummy after eating it!

So, let’s get to the recipe!!!

Delicious Coconut Quinoa Porridge Recipe

Ingredients:

  • 1 tsp of coconut oil
  • 1 cup of quinoa flakes
  • 2 cups of boiling water (boil in your kettle)
  • 1 tsp of cinnamon powder
  • 1 tsp of cardamon powder (or 3 whole pods)
  • a pinch of fennel seeds
  • a pinch of himalayan pink salt
  • 5-10 juicy thompson raisins
  • 3 blanched almonds
  • 1 tsp of pumpkin seed (or almond) butter
  • 2 tblsp of coconut milk
  • your love!!!

Creation Process:

  1. On a medium heat melt the coconut oil in the bottom of your porridge pot
  2. Add the quinoa flakes and stir continusly, toasting the flakes in the coconut oil and bringing out their goodness and flavour! (Don’t leave the flakes or they will burn.)
  3. Once toasted to your satisfaction, stand back and pour boiling/hot water into the pot to moisten and hydrate the flakes. Stir continusly until the water and flakes are mixed.
  4. Add your spices; cinnamon, cardamon & fennel and stir.
  5. Add the raisons and stir for another 5-10  mins until the quinoa flakes are cooked and the porridge is a smooth creamy consistency.
  6. Once ready, take away from the heat and serve in your favourite breakfast bowl.
  7. Pour coconut milk around the bowl, add a dollop of pumpkin seed butter and finish with a few blanched almonds for extra yumminess!

Voila! You did it! A delicious sugar-free and vegan wholesome nourishing brekky for Wintery mornings in the snow OR summery mornings at the beach! :)

…That’s the beauty of porridge, you can eat it any time of the year and any time of day for that matter!

With love from snowy Toronto, Canada!

Oh, and if you want to dive into more wholesome simple recipes this festive season, make sure you check out my 108 page E-book, Simple Ayurveda in the Kitchen! It is a complete guide to intuitive eating, digestion, food combining, self-love and Simple Ayurvedic Cooking to suit this modern day and age!

x Lorien

Ayurvedic Cookies – Heavenly Muesli-Crunch Cookies (Sugar-free!)

by

Organic Home-made Sugar-free Muesli Crunch Cookies!

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago!

They are super simple, require no processed sweetener (not even beloved maple!). They are a great wholesome treat to have on hand for afternoon tea, a snack at work, the kid’s lunchbox’s and or any other excuse you can make in your day to open the cookie jar and sit down with one of these amazing treats in your mouth!

…Okay, enough cookie-talk, let’s get to the cookie-cooking!

wholesome ayurvedic sugar free cookie recipe!

Wholesome Ayurvedic

Heavenly Muesli-Crunch Cookies!

(sugar-free, nut-free, gluten-free*, vegan friendly)

Ingredients:

  • 2.5 cups of organic oats*
  • 1 cup of organic sunflower seeds
  • 1 cup of organic pumpkin seeds
  • 4 tablespoons of organic cinnamon powder
  • 2 tablespoons of organic cardamon powder (or seeds)
  • 1 tsp of fennel seeds 
  • 1/2 tsp of fine organic sea salt
  • 200ml of home-made organic melted ghee or coconut oil
  • 20 organic dried ‘desert’ dates soaked, de-pitted and mashed into a puree or blended. 
  • 1 tsp of organic pure vanilla essence
  • your love! 

* Note: If you are celiac, use ‘gluten-free un-contaminated oats‘.

Creation process:

**Pre-heat your oven to 175 degrees Celsius for 20 minutes while you prepare your cookie mix.

  1. Place all dry ingredients; oats, sunflower seeds, pumpkin seeds, cinnamon powder, cardamon powder & sea salt into a large mixing bowl.
  2. Prepare your dates: take the pits out of the dates and place dates in a medium bowl. Cover dates in hot water and let soften for 3-4 minutes. Once dates are soft, remove the water and mash with a fork or blend in a food processor to make a date puree. (It’s ok to leave some chunks!) Add the date puree to the dry mix of oats and seeds.
  3. Now melt your ghee or coconut oil and stir into the dry mix with the dates.
  4. Add vanilla essence and stir with a wooden spoon or clean hands until the wet and dry ingredients have mixed well together and your happy with the consistency.
  5. Take some melted ghee or coconut oil and oil your baking tray or use a sheet of baking paper.
  6. Take a small piece of cookie mix and roll into a ball in your hands then flatten with the palms of your hand to create a circular cookie shape.
  7. Place your tray of cookies in the oven and bake for approx 30 minutes or until golden brown.
  8. Take them out once they’re done and let them cool before stacking them in your favourite cookie jar or container!

Voila! Your cookies are now ready for your nourishing pleasure! Yum!! :) 

If you loved this recipe – share the love by sharing the recipe link below with your friends via facebook! 

Happy wholesome cookie munching friends!

x Lorien

Organic Ayurvedic Sugar free Muesli Crunch Cookies!

Simple Ayurveda in the Kitchen E-book is here!!

by

Simple Ayurveda in the Kitchen ebook by Lorien Waldron available now!

Special Announcement & Hooray!!!

Today’s the day I have been dreaming about, since beginning to write this e-book 3 and a half years ago. 

20140116_Trade 16 Part 2_1457

I am beyond excited to finally be able to share the beauty of Simple Ayurveda in the Kitchen with you, no matter where in the world you are. 

Screen Shot 2016-03-12 at 3.01.41 am

This book is a practical guide to living in balance and in harmony with your true nature, based on the wise and practical science & art of Ayurvedic Medicine, organic whole food nutrition & my own life experience of  practically applying this way of wholesome nourished living with ease.

It’s all about being empowered, confident & creative in the Kitchen! 

There are 108 pages of colour, inspiration, empowerment and support to guide you and be a wholesome friend in your kitchen!  

ipad-and-iphone{Click to find out more!} 

img3

These staple recipes will nourish you, inspire you, and be a foundation for your cooking legacy.

images

…I’m so excited, and grateful for the opportunity in life to put this bundle of love and goodness together for you – it’s a dream come true! 

With love,

x Lorien 

20140116_Trade 16 Part 2_1539

I am clear – Ayurvedic Moong Bean Soup Recipe

by

During my last trip to India I literally lived off Moong Bean soup! It was the staple meal served during my pancha-karma (ayurveda cleanse of the entire body) and even though it is virtually all I ate for two weeks, I still loved it. Yep, every single mouthful, even after 2 weeks!

This recipe has vegetables in it however you can also make this soup with no veggies – as a super simple cleansing soup that is perfect for recovering from illness, resetting your digestive fire (agni) and getting your inner flame burning bright once again.

Moong bean soup blog post recipe

{Recipe from my recipe eBook coming soon!} 

Ingredients: 

*Soak moon beans over night then rinse before cooking.

  • 2 cup whole moong beans
  • 1 tbsp ghee or coconut oil
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • Pinch of fennel seeds
  • 1 tsp fresh ginger, finely chopped
  • 1 small red onion
  • 1 clove fresh garlic
  • 1 tsp turmeric powder
  • 1 cup chopped green beans
  • 1 cup chopped zucchini
  • 1 tsp sea salt
  • A few cracks of black pepper
  • 1 cup fresh coriander, finely chopped
  • 2 litre’s of boiling water from the kettle

Creation process:

  1. Warm ghee or coconut oil in your pot and add dry spices; cumin, coriander and fennel seeds. Stir to lightly to toast the spices for 2-3 minutes until they start to sizzle.
  2. Add fresh ginger, onion, garlic and turmeric powder. Sauté for 2-3 minutes until the onion becomes soft.
  3. Add soaked moong beans, freshly chopped green beans and zucchini. Stir for 3-5 minutes to sauté the moong beans and vegetables with the spices.
  4. Add 2 litres of boiling water from the kettle, 1 tsp of sea salt, a few cracks of black pepper and a handful of fresh coriander. Place the lid on and boil for 10 minutes then turn the heat down and simmer for 15 minutes until moong beans and vegetables are soft. Serve with a garnish of fresh coriander and a few cracks of black pepper.

Whole Moong Beans- Blog post small

photography: Shantanu Starick 

Yum, yum yum! 

The possibilities of what you can make with Moon beans are endless…

May this soup recipe inspire you in the kitchen and nourish you from the inside out!

 Eat soup and shine and your light in the world! 

x Love, Lorien