Recipes

Summer Fresh Salad!

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Fresh organic crispy cos lettuce (hydrating & rich in chlorophyll for the blood), Organic home sprouted Moong bean sprouts (protein source, enzymes), fresh organic Coriander (cooling/balances the fire element ‘pitta’ in the body, great for the skin), organic red capsicum (yummy!), Avocado (healthy oils, fats & deliciousness!) and love!

x Yummm!!!

Ginger Water for Digestion

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Ginger water opens the channels known as ‘Srotas’ in Ayurveda, burns up excess toxins known as ‘Ama’ and improves the power of your digestive fire, known as ‘Agni’ in Ayurveda! Yay!

Particularly great during the cooler months of the year when the channels of the body naturally start to contract with the cold environment. Ginger water will balance this and keep things flowing freely.

Ingredients:

  • 1 tsp of Certified Organic (for best results for you & the planet) Dry Ginger powder.
  • 2 cups of purified water

Method:

  1. Boil the Ginger powder and water in your pot.
  2. Allow to cool until a good warm drinking temperature
  3. Serve straight or with 1/2 a tsp of raw, unprocessed sugar known as Jaggery or Rapadura for a dash of wholesome sweetness with your Ginger!

*Freshly grated or sliced Ginger can also be used to warm the body and improve digestion. For the purpose of this remedy, using the powdered Ginger has a stronger effect on warming the tissues of the body and improving digestion.

To healthy, happy free flowing channels and balanced digestion! 

Yum!

x Lorien

Recipe: Golden Ayurvedic Besan Flour Breakfast Pancakes

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Besan (chickpea flour) pancakes are a beautiful Ayurvedic meal that can be enjoyed any time of the day.

Particularly grounding and yummy for a light breakfast.

Simple to make and a great source of protein to support and nourish your tissues, while being light and easy to digest. Perfect!

Simple Besan Flour Pancake Recipe:

Organic Ingredients:

  • 1 cup of Besan Flour (Hint: …It looks yellow.)
  • 2.5 cups of filtered water
  • 1/2 a small Red Onion chopped finely
  • 1/2 tsp of Cumin seeds
  • 1/4 tsp of Himalayan good quality salt.
  • Some black pepper to taste
  • Ghee
  • A mixing bowl & wooden spoon.
  • A good quality stainless steel, cast iron or ‘healthy’ non-stick pan. (Important not to use teflon or poor quality as you will end up eating the toxic plastic or Aluminium which is not worth having for breakfast!)
  • Love!

Method:

  1. Take your mixing bowl and add the Besan flour. With your wooden spoon, smooth out any lumps and bumps in the flour as much as possible.
  2. Add your water and stir into a smooth batter.
  3. Add your Onion, Cumin, Salt & Pepper.
  4. Start heating your pan and add approx 1/2 tsp of Ghee.
  5. When the Ghee is warm, pour some of the mixture into the pan to create your first pancake. Yay! Let it cook until it bubbles around the edges and in the middle slightly, then flip it over.
  6. Cook until golden brown on both sides…
  7. Serve with some fresh greens, some Chutney or a side of steamed vegies for something more substantial.

Voila!

Delicious, nutritious, QUICK, simple, yummy, healthy Besan Flour Ayurvedic Pancakes that the whole family will enjoy!

(Note: Add more water if needed to make your desired consistency. Coconut oil can be used as an alternative to Ghee, however has a different effect on the body and different taste. This recipe really lends itself to Ghee!)

Enjoy with love & gratitude!

x Lorien

 “Let thy food be thy medicine.”

~Hippocrates 

Quinoa & Moong Bean Vegetarian Stew Recipe

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Ingredients (2 Serves):

  • 1 cup of Moong Beang’s soaked in water for approx 24 hours, then rinsed & strained.
  • 1 cup of Quinoa (mixed red & white variety).
  • 1 cup of Pumpkin cut into cubes.
  • A few freshly chopped green leaves of Kale or Spinach
  • 1.5 tsp’s of Freshly chopped or grated Ginger
  • 1/2 tsp of Turmeric powder
  • 1/2 tsp of Cumin seeds
  • A pinch of Fennel seeds
  • 1/2 tsp of Coriander seeds
  • 1 tablespoon of Ghee or Coconut oil
  • 1 tsp of Himalayan salt
  • Black pepper
  • 6 cups of Hot water (4 cups for Moong & 2 cups for Quinoa).
  • Freshly chopped Parsley or Coriander to garnish.

Method: ~ Moong Bean Vegie Stew

  1. In a pot place your Ghee or Coconut oil and warm until the oil is melted.
  2. Add your Cumin, Coriander and Fennel seeds and allow them to toast and start to ‘pop’.
  3. Add your Ginger and Turmeric Powder and stir until they are mixed together. (Approx 20 seconds will be a good amount of time).
  4. Add your Moong beans and stir. Allowing the spices and the beans to toast and mix together.
  5. Add your Pumpkin and stir it into the mix.
  6. Add your hot water and continue to stir regularly for approx 15 mins.
  7. Add your fresh Kale & Spinach and stir.
  8. Add your Himalayan Salt & a few pinches of black pepper.
  9. Allow to cook like this until the Pumpkin and Beans are soft, then turn off the heat and place a lid on the pot to let the flavours develop and the beans and pumpkin to become nice and soft. Now let it sit, whilst you prepare your Quinoa!

Method: ~ Quinoa

  1. Take your Quinoa and place in your pot.
  2. Dry toast your Quinoa in the pot for a few minutes until the Quinoa becomes warm and starts to make ‘toasty’ sounds.
  3. Add approx 2 cups of hot water. Enough water so that it sits above the Quinoa. You may need to add more as it cooks. If so, add it little by little.
  4. Add a pinch of Himalayan salt for minerals.
  5. Allow to boil. No need to stir Quinoa. Just let it boil and bubble away.
  6. Cook for 10-15 minutes like this until the Quinoa grains have expanded and the water is almost fully evaporated.
  7. Turn off the heat and place a lid on top and allow to sit for another 7-10 minutes. (If you have too much water still, then continue to cook for a bit longer, before turning it off and putting the lid on.)

Voila, by now you will have fluffy yummy Quinoa & a juicy wholesome Moong Bean Stew!

To serve, add Quinoa to your bowl, then next to it, your Moong Bean stew & garnish with some freshly chopped Coriander or Parsley. It is ready to eat!

Enjoy! :)

x Lorien

Ayurvedic Turmeric Chai Recipe

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Immune boosting deliciousness…

Turmeric is a natural ‘anti-biotic’, anti-inflamitory super spice!

Traditionally ‘Chai’ is made using black tea, Cow’s milk and a lot of sugar. These traditional Chai recipes can have their place. In India Chai is a social currency and without the black tea, milk and sugar it is quite possible that the train stations would stop and India would come to a stand-still. It really is a huge part of life and if you have ever sampled the Chai over there, you will know that it can be quite addictive!

This ‘Spiced Turmeric’ Chai Recipe is a delicious ‘medicinal’ (yet still so yummy) Chai that is warming, grounding, nourishing and calming all year round, through each season and time of the day or night.

It can be made with fresh Almond milk, Rice Milk or purely on water for a ‘dairy-free’ alternative or with a Organic Unhomogenised Cow’s milk for a more grounding, rich brew.

The choice of milk is up to you. Listen to your body and what it feels would be most balancing. Using the purest quality Organic Spices will make a difference, allowing for not only greater nutritional goodness within the spices to be available for your body, good quality spices will also offer greater flavour, aroma and will give your Chai a touch of magic!

Ingredients:

  • Fresh Turmeric Powder
  • Fresh Ginger
  • Cardamon pods
  • Cinnamon powder & or stick.
  • Cloves (optional)
  • Nutmeg (optional)
  • Fennel seeds
  • Rice Milk (Organic Un-homogenised Cow’s milk can also be used).

The secret to this Chai is to use an abundance of fresh Ginger! You can grate the Ginger or slice it finely. The quantity is up to you.

Steps:

  1. Pour 2 cups of milk (or water) into your pot
  2. Add fresh ginger
  3. Add a teaspoon of cardamon
  4. Add a 1/4 of teaspoon of cinnamon
  5. Add a pinch of Nutmeg
  6. Add a few cloves
  7. Add a pinch of fennel seeds
  8. Add 1/2 teaspoon of Turmeric powder and stir
  9. Allow to boil, then allow to cool down before straining & serving!

Yum!

Happy spicing, drinking & loving!

Simple One Pot Kitchari Recipe

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Kitchari Recipe

Ingredients: Split Moong Dhal, Basmati rice, Cummin, Coriander, Coconut oil or Ghee, Himalayan Salt, Spinach! So easy to digest, nourishing & in Ayurvedic texts said to be a ‘complete protein’!

1. Add 1 tblsp Ghee or Coconut oil

2. Once melted, add 1/4 teaspoon of Cummin seeds & Coriander seeds. Allow to toast.

3. Add 1/2 a chopped Onion, a few slices of chopped Ginger & 1/2 a clove of chopped Garlic & toast. (Garlic & Onion is optional).

4. Add a teaspoon of turmeric powder & stir.

5. Add 2 cups of soaked & rinsed lentils.

6. Add 1 cup of rice.

7. Stir & toast in the spices for a few minutes to lighten the lentils & rice for improved digestion.

8. Add 8 cups of boiling water & stir. Allow to gently boil.

9. Add a pinch of Himalayan salt

10. Continue to stir regularly

11. When Rice & Moong become creamy, turn off the heat and add some freshly chopped Spinach and allow to sit for 15-20 minutes before serving. Adding the spinach last will ensure that it stays fresh and full of life force!

Serve with some chutney, fresh coriander on top & a squeeze of fresh lemon juice to nourish all the six tastes and promote great digestion.

(Note: Add more water to make your Kitchari lighter and more cleansing, and slightly less if you want a heavier and more grounding meal.)

Ginger Water

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Ginger Water

Sipping on warm ginger water is a simple & gentle Ayurvedic remedy used to improve digestion, circulation, clear the mind, cleanse toxins & naturally make you feel light & bright!

Simply finely chop or grate some fresh Ginger (organic is best!), place in our tea pot or cup and add hot water. Allow to sit and gain ‘gingery’ strength, then enjoy drinking it when it has cooled down to a warm temperature.

Ginger is regarded in Ayurvedic medicine as a wonderful healing herb/food that can be used on a daily basis. Ginger’s warming qualities are supportive to the digestive fire, boosting for the immune system, assists in nausea and morning sickness and at times when the body or mind is feeling heavy, lethargic and slugish. Since ginger is warming, it helps to improve circulation and allow toxins to be released from the channels within the body, allowing proper flow and harmony.

Ginger is such a wonderful food that can be used as a daily medicine. Enjoy cooking with ginger in soups, stir fry’s, dhal’s, kitchari and any other savoury dish, where you wish to add a gentle warming flavor. Enjoy sipping on warm fresh Ginger water through-out your day to keep your channels open and digestion strong.

 

How to Make your own Ghee

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The benefits of Ghee in your life…
♥ Aids digestion
♥ Stimulates the secretion of stomach acids, which aids digestion & assimilation of nutrients (vitamins & minerals).
♥ Good for learning & memory.
♥ Is rich in Antioxidants
♥ Nourishes all 7 tissues of the body
♥ Strengthens the bodies immune system
♥ Has a high concentration of Butyric acid, a fatty acid that conatins anti-viral properties and is believed to inhibit the growth of cancerous tumours!
♥ Balancing for the nervous system which creates warm, happy, wholesome, loving, good thoughts feelings and emotions.

AND… you can make it yourself at home which add’s the special ingredient of LOVE into your diet!

Watch this little video to learn how to make your own Wholesome batch of Ghee!  Yum!

Ayurvedic Quinoa Porridge Recipe

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Porridge is so warming, nourishing & restorative for the body. Great for grounding your energy at the start of your day!

(Serves 2 people.) 

Certified Organic Ingredients:

      • 2 tsp’s of Ghee or Coconut Oil
      • 2 cups of Quinoa flakes
      • 1/2 tsp Cinnamon
      • 4 Cardamon pods opened
      • Pinch of Fennel seeds
      • 1 tbsp Jaggery, Coconut Sugar or Rapadura
      • 4 Blanched Almonds
      • 12 Raisins
      • 3 to 4 cups of Hot water

Method:

1. Add your Ghee or Coconut oil to your pot & warm
2. Add Quinoa flakes & stir to toast the grain
3. Once smelling, looking & feeling ‘toasted’ add hot water & stir.
4. Add Cinnamon, Cardamon, Fennel & stir.
5. Add Raisins, Jaggery/Coconut sugar & stir regularly until Porridge becomes creamy & smells yummy!
6. Serve with 2 Blanched Almonds & some Raisins on top for presentation!

Enjoy!

Note: This Porridge can also be made with milk (un-homogenised, raw Organic milk is best). Simply use 1/2 milk and half water instead of all water.

*Feel free to add some more Water during the process if it looks to thick, and if it look too thin and runny you can add a few extra Quinoa flakes.

 

Ayurvedic Superfood Energy balls!

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This was a new creation that I made for the recent SoulFire Spirit Adventure & Wholesome Loving Goodness retreat last week at Fraser Island. They were a hit!

Certified Organic Ingredients:

  • 10 Medjool dates1 handful of raisins
  • 10 Blanched almonds1/4 cup of toasted sesame seeds
  • 1 tsp of cinnamon1 tsp of cardamon powder
  • 1 tsp of fennel seeds
  • Half a tsp of ginger powder
  • 3-4 tblsp’s of coconut oil
  • 1.5 cup’s of desiccated coconut
  • A dash of organic vanilla essence
  • 1 tsp of Organic Brahmi herb (For the brain!)
  • 1 tsp of Organic Shatavari herb (For hormonal balance).

Method:

  1. Place ingredients in a food processor & blend for a few minutes until all ingredients are mixed.
  2. Roll into balls, and then roll the balls in a bowl of desiccated coconut to give them a finishing touch!

These balls are rich & full of energy. A great afternoon or mid-morning snack for a spicy, sweet, Ayurvedic inspired boost of energy!

Enjoy ♥ x

(Note: It is still possible to make these balls, without a food processor. If you do this, you need to cut the dates into small pieces and let them sit for a few minutes in a small amount of warm water to soften them slightly. Then cut the almonds into small pieces, add the other ingredients and mix in a large bowl with your hands! Keep mixing until creamy!)