Steamed Asparagus with Sunflower Seed Sauce

Asparagus is a wonder of early spring. Fresh asparagus is so delicious when steamed and coated with sunflower seed sauce. Ingredients Fresh Asparagus- 2 bunches Chopped Parsley – 2 tablespoons For Sauce: Sunflower Butter – 1/2 cup Warm Water – 1/2 cup Olive Oil – 4 tablespoons Fresh Lemon Juice – 3 tablespoons Tamari Soy Sauce – 1 tablespoon Garlic, minced – 1 clove Red Pepper Flakes- 1 pinch or to taste Preparation: Peel off the hard outer layer of the asparagus spears. Put the asparagus into a colander over a large pan of boiling water. Place a lid on top. Steam for 5-6 minutes until the spears are tender. Remove from the heat. Place the sauce ingredients in a blender and process until it becomes creamy and smooth. If you want a thinner sauce, add a little bit more warm water. To serve, pour the sunflower seed sauce over … Continue reading “Steamed Asparagus with Sunflower Seed Sauce”

Immunity boosting Latte for winter

  This Latte uses the goodness of turmeric and nuts to provide the nourishment and immunity during winter. Honey is very beneficial to control symptoms of cough & cold and to increase immunity. Can be used as a snack or to complement to meal. Ingredients Honey-1 teaspoon Turmeric – Half teaspoon Almonds and Cashew-4 nuts each Milk-1 Cup Preparation Warm 1 glass of milk. Add turmeric powder and crushed almonds and cashew to the milk and let it boil for 2 minutes. Keep stirring. Turn off the stove once the aroma comes. Mix 1 tablespoon of honey and drink warm. Have this recipe in the morning to beat winter ailments. It also acts as a natural sweetener helping you to curb your sweet craving. Tips : 1. Vegans and people with lactose intolerance may use coconut milk. 2. If you are someone prone to flu, cold, cough and sinus, use … Continue reading “Immunity boosting Latte for winter”

Rice porridge

Rice porridge is a good breakfast porridge for pitta and vata imbalance. Matta rice (available from Indian shops) is recommended during fever and when you are ill as a detox diet. Quinoa can be substituted for rice, which is a better choice for Kapha, Dosha. Ingredients Short grain rice-1cup Ghee- ½ tablespoon Cumin seeds-1 pinch Salt-¼ teaspoon Hot water -2 cups Preparation 1.Wash rice thoroughly. 2.Heat the ghee or oil over medium heat and saute the cumin seeds for a few moments until the aroma starts to come out. 3.Add the rice and mix well. Add the salt and hot water. Bring all this to a boil and boil for 2–3 minutes. Turn down the heat to very low and cover. 4.For stickier rice leave the lid half open, for drier rice keep the lid on tight. Cook until the rice is tender—about 15–20 minutes. Matta rice need 30-40 min … Continue reading “Rice porridge”

Spiced Tea

A special herbal tea for flu: This is a traditional Kerala recipe that can help to prevent progress of cold into fever and flu. This recipe is highly popular in Kerala and equally effective. Ingredients Fresh Basil: 2 Handfuls Ginger: half inch, thinly sliced or crushed. Black pepper: A quarter teaspoon Clove, cinnamon, cardamom: 1-2 (optional) Palm sugar: 1 tablespoon Water: 2 cups Preparation 1.Boil water with palm sugar in a pan. Once palm sugar is almost dissolved add other ingredients except basil. 2.Boil for 2 minutes and then add basil. Let the tea boil for 10 more seconds and turn off the stove. Sip warm tea. You will begin to feel the relief in 10 minutes. Keep sipping warm tea every 1-2 hours, a quarter cup at a time. 3.Keep the pan of tea closed to save the aroma and flavors. Always drink warm. You may reheat. Comments: If … Continue reading “Spiced Tea”

Carrot-Ginger Soup

This beautiful bright-yellow soup is delicious, healthy, and easy to make! Carrots are rich source of vitamin A, while cinnamon and peppercorns are good for circulation and digestion. Ingredients – Ghee-2 tablespoons – Chopped onion-2 cups – Chopped fresh ginger – 4 teaspoons – Chopped Carrots-7 cups – Water -6 cups – Salt or to taste-2 teaspoons – Cinnamon Stick-1 – Whole Peppercorns-10 – 1 small bunch parsley, chopped Preparation 1 – Heat the ghee (or coconut oil) in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger and carrots and saute frequently stirring for 2 minutes. 2 – Add the water, salt, cinnamon stick, and peppercorns. Bring to boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. 3 – Remove the cinnamon stick and some or most of peppercorns, according to your taste. … Continue reading “Carrot-Ginger Soup”

Sweet Potato with Kale & Ginger

Sweet potato with kale and ginger is the perfect ayurvedic simple tridoshic (that suits most of the people) recipe that satisfies your appetite while providing the nourishment and energy you need. Ginger enhances digestion, while sweet potato aids in improving elimination and helps in stabilizing blood sugar levels. Ultimately, this healthy recipe balances your body’s doshas and assists in maintaining proper health. The ingredients and the steps to prepare this recipe are as follows. Ingredients 3/4 inch ginger 250 grams kale 2 pinch salt 1 tablespoon sunflower oil 2 cups sweet potato How To Prepare Boil the kale leaves until it turns to a vibrant green shade. Subsequently, strain the water. Add the cut sweet potatoes to a separate vessel with water. Make sure the water covers the content. Add salt and boil until it becomes soft. Fry grated ginger in sunflower oil for about thirty seconds. Add the cooked … Continue reading “Sweet Potato with Kale & Ginger”

Cumin Tea

Cumin tea is widely used the Indians and becoming more and more popular around the world. Cumin treats sore throats, colds, arthritis, and also aids in digestion and is even known as the natural detoxifier. The benefits of cumin can be enjoyed by simply making a cup of cumin tea. Ingredients – 1 teaspoon cumin seeds – 250 ml drinking water Preparation Step 1: Take a vessel and add 1 teaspoon cumin seeds to it. Step 2: Heat it under a low flame for until nice aroma comes out. Step 3: Pour 250 ml drinking water into it and boil for 1-2 minutes. Step 4: Strain it into your teacup and enjoy it warm. Tips: You can add honey or a pinch of salt into it according to your taste. Therapeutic value: Warm cumin tea helps in bloating, stomach cramps and gas. It also gives a quick relief from dry … Continue reading “Cumin Tea”


Kitchdi means mixture, usually of one grain and a lentil. This is a recipe that’s nourishing and easy to digest and a good choice for autumn. Ingredients – Basmati rice: 1/2 cup – Mung bean lentils/ mung dal (split yellow beans) 3/4 cup – Water: 6 cups (approximately) – Fresh ginger: (chopped or grated): 1/2-1 inch – Himalayan Oink salt: As per taste (1/4 tsp. or so) – Ghee: 1 tablespoon – Coriander powder: 1/2 teaspoon – Cumin powder: 1/2 teaspoon – Whole cumin seeds: 1/2 teaspoon – Mustard seeds: 1/2 teaspoon – Turmeric powder: 1/2 teaspoon – Fresh cilantro leaves: a handful – 1 and 1/2 cups assorted vegetables (optional) Preparation Step 1: Separately wash rice and lentils in 2 changes of water. Cook the rice and dal in 6 cups of water, covered for 20 minutes. Step 2: While it cooks, prepare some vegetables you prefer, cut them … Continue reading “Kitchdi”

Recipe for autumn: Spiced buttermilk

Traditionally spiced buttermilk is an essential for Kerala lunch, which when loose can be used as a drink and when thick, used as a curry. Vegetables like harry melon, cucumber can be added when used as a curry. During autumn, the nature goes through drastic changes from hot to cold. That makes body difficult to adjust and can easily imbalance vata. Spiced buttermilk is a good recipe during this season. It supports vata, pitta and Kapha; helps to improve digestion and supports with mineral and calcium balance. This recipe has medicinal values in acidity, ulcer, fissure in ano, haemorrhoids, IBS, indigestion and many more disorders. Serves: 4-5 persons Ingredients – Buttermilk – 500 ml/ 2 cups (At room temperature) – Shallots – 4-5 (optional) – Chopped fresh Ginger – 2 teaspoons (chopped) – Garlic: 3 cloves (chopped) – Turmeric powder – ¼ teaspoon – Mustard – ¼ teaspoon – Fenugreek … Continue reading “Recipe for autumn: Spiced buttermilk”