My top favorite recipes
Homemade chia pudding
“everyday Ayurveda cooking for a calm, clear mind”
Ingredients:
1 1/2 cups full-fat coconut milk
1/3 cup chia seeds
1 Tbsp raw honey
1 tsp pure vanilla extract
1/4 tsp ground ginger
A handful of raspberries or pomegranate seeds to top
In a small bowl whisk together the coconut milk and chia seeds. Stir in the honey, vanilla, and ginger. Pour into two small jelly or mason jars, and let soak overnight in the fridge.
Coconut-lime baked sweet potatoes.
“everyday Ayurveda cooking for a calm, clear mind”
Ingredients:
3 medium sweet potatoes
2 Tbsp coconut oil, plus extra for rubbing on potato skins before baking
1/4 cup full-fat coconut milk
Juice of 1/2 lime
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp black mustard seeds
1/4 tsp coarse sea salt
2 Tbsp fresh cilantro, roughly chopped
Preheat oven to 350 degrees. Prick the potatoes a few times with a fork. Rub coconut oil over the skins. Place on a rimmed baking sheet, and bake for 50-60 minutes, or until soft. Remove from oven and allow to cool until you can handle them.
Cut each sweet potato in half lengthwise and scoop out the insides, leaving a 1/4-inch shell on all sides. Place the skins back on the baking tray and set them aside. Transfer the inside flesh to a large mixing bowl or food processor. Add the coconut oil, coconut milk, lime juice, coriander, mustard seeds, and turmeric. Pulse or stir just until smooth. Divide the sweet potato filling among the skins.
Return the stuffed sweet potatoes to the oven and bake for 10 minutes, then turn the oven to broil and crisp the tops for 2-3 minutes. Remove from the oven and garnish with cilantro and sea salt.
Turkey chili
Ingredients:
1 lb ground turkey
2 Tbsp oil
1 onion, sliced
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 can chickpeas (drained)
1 14 1/2 oz can diced tomatoes
1/4 cup sliced scallions
Brown turkey in oil; add onion, garlic, and spices and cook. Add chickpeas, tomatoes, and 3/4 cup water; bring to boil. Simmer until thick. Top with scallions.
Arugula, beet, & goat cheese salad
Ingredients:
3 medium-sized organic cooked beets cut into wedges
A handful of candied pecans or walnuts
2 handfuls of arugula
1 Tbsp of honey
1/2 avocado cut into wedges
Fresh ground pepper to taste
1 Tbsp of light balsamic dressing
1/4 cup of crumbled goat cheese
Toss beets, arugula, pecans, honey, goat cheese, and balsamic dressing into a large mixing bowl. Pour into a serving bowl and top with avocado wedges and pepper.
Cauliflower kale salad
“everyday Ayurveda cooking for a calm, clear mind”
Ingredients:
1 small head cauliflower chopped into small florets (about 5 cups)
1 tsp ground turmeric
1/2 tsp Himalayan salt
2 Tbsp ghee (room temperature)
1 bunch kale, de-stemmed and chopped into small pieces (about 4 cups)
2 Tbsp olive oil
Juice of 1/2 lemon
1 Tbsp hemp seeds
1 tsp freshly ground black pepper
2 Tbsp tahini
Preheat oven to 350 degrees. Place the cauliflower in a mixing bowl, sprinkle with turmeric and the salt, then toss with melted ghee. Transfer to a baking dish and roast for 25-30 minutes, tossing once after about 12 minutes. Remove from oven when the florets are lightly browned.
Place the kale in the same mixing bowl, and drizzle with olive oil and lemon juice. Massage the oil and juice into the kale until coated; the leaves should begin to soften.
Add warm cauliflower, hemp seeds, and pepper to the kale. Toss. Transfer the mixture to serving bowls, and drizzle each bowl with tahini. Serve warm.
Homemade hummus
Ingredients:
3 1/2 tsp minced garlic
1 can chickpeas (drained)
Juice of 1/2 lemon
2 Tbsp tahini
1/2 tsp cumin
1/2 tsp Himalayan sea salt
Add water for texture
In a food processor add in chick peas, garlic, lemon juice, cumin, sea salt, tahini, and 2 Tbsp of water to start. Pulse all ingredients until desired texture, you may want to add more water, I prefer my hummus on the chunkier side.