Nourishing Fermented Rice

When we cook rice today it may not be completely digested by the body. Many of the micronutrient present in the grain may not be readily bio-available for absorption. Fermented rice provides immense health benefits:

  • providing energy for the whole day
  • the body feels less tired
  • helps with allergies and skin related problems
  • removes all types of ulcers
  • helps to maintain the youthful and radiant look of your skin
  • helps to get rid of caffeine dependency
  • the richest source of vitamin B12 for vegans provides gut healing bacteria in abundance
  • removes constipation
  • normalizes blood pressure

for 2 servings

1 cup of basmati rice (washed and strained)
2 cup of hot water
1 tsp of salt
1 tsp of sugar
1 small pot of fired clay
water room temperature to cover the cooked rice

In a small pot place hot water and basmati rice with salt and sugar and bring it to a boil. Simmer it until about 4Tbs of water remains. Switch the stove off and keep the lid closed on the pot for about 15 minutes to finish cooking the rice. When the rice cools down to room temperature then place the room temperature water over the rice, just enough to cover the rice. If your stove is still warm set the rice on the burner otherwise set your stove on lowest setting to warm up the plate then turn it off the heat and place pot with rice and water in warm stove overnight. If its summer you can leave it in the sun for about 3-6 hours.

You can eat it with the water which has a lot of nutrition and good bacteria for your gut or without the water. Add yogurt of your choice for a complete breakfast. You can also use chopped cilantro, tomato and sweet onions with lime juice to accompany this dish.

 

    Vegan Summer Squash & Beet Pesto

    Serves: 4 people

    4 cups of each - raw butternut squash and beet cut like pasta noodles ( available at publix store or use spiralizer kitchen device)
    1 tsp of dry oregano
    1 tsp of cumin powder
    1 pinch of asafetida powder or fresh pressed garlic
    1 tbsp of ghee
    salt to taste
    cherry tomatoes- washed and cut in half for garnish. 

    Vegan/Ayurvedic Pesto Sause

    4oz of pine nuts
    0.75 oz of fresh basil (1 bunch) - washed and picked
    2 tbsp of dry nutritional yeast
    1/4 cup of cold pressed olive oil
    1/4 cup of unsweetened almond milk or other unsweetened non dairy milk
    1/2 inch of fresh ginger
    Black pepper and black salt(or regular salt) - to taste

    Combine all the spices together and half the amount. Heat up 1/2 of ghee or oil in a large frying pan, add the first half of the spices and stir fry the butternut squash noodles until andante then repeat same process with beets spirals. Garnish with cherry tomatoes and pesto sauce. 

    to make the sauce use a high speed blender to combine all of the ingredients and process until smooth.

    Black salt is available at many Indian supermarkets or you can find it online. Black salt has high content of minerals and is healthier option to increase digestion among many other benefits such as cure for constipation and bloating, treatment for joint disorder, aids weight loss, helps cure respiratory troubles, cures intestinal gas problems, cures heartburn, etc.

    Daikon-almond healing dressing/dip

    There are many surprising health benefits to daikon, including strengthening the immune system, fighting cancer, supporting the respiratory health, improving bone health and helping with good digestion just to name a few.

    This homemade dressing is easy, inexpensive and fast to prepare. If you suffer from food sensitivities or allergies it may be because of the many unhealthy ingredients that are often hidden in some of the best tasting salad dressing out there.

    This recipe makes about 3 cups of dressing. It Can be stored in the refrigerator for about one week after that.

    1 cup skinned almonds ( soaked in hot water for 10-15min and drained)
    1/2 cup unsweetened almond milk or more to achieve needed consistency
    1/4 cup of daikon radish ( peeled, cut in 1 inch pieces and washed in 3 salt water to take out the bitterness)
    1/2 cup of cold pressed olive oil
    2 stalks of green scallions ( washed and cut)
    1 lime juiced
    few springs of dill and parsley to taste
    1 inch piece of fresh ginger( peeled)
    2 tsp of pink salt or sea salt
    2 tbsp of apple cider vinegar
    1 clove of garlic (peeled)
    2 tbsp of nutritional yeast
    1 tsp of black peppercorn
    1 tbsp of raw honey or other natural sweeteners

    Place almonds and liquid ingredients in the blender and process until smooth, then add the rest of the ingredients and continue processing until well processed. For longevity keep your freshly made dressing in a glass jar or container. 

     

     

     

     

     

     

     

    Prana Rich Carrot-Leek Soup

    Just like a beautiful yellow dandelion in spring time, this soup is ready to bring on the spring! Its helps in aiding good digestion and reduces inflammation as it increases your pranic energy. The yellow color represents the joy in us, we hope you prepare whole pot, and share it with your friends and loved ones. It only takes minutes to prepare! 

    8 cups of water
    1 pound of organic carrots- peeled and cut in 1 inch pieces
    2 cups of leek- cleaned, washed and chopped
    2 cubes of vegan broth or your choice
    1/2 cup of dry roasted no salt cashews, grated in blender or grinder
    1 inch piece of peeled and grated ginger
    2 inch piece fresh turmeric root peeled and grated
    1 tsp of grated organic orange peele
    1 tbsp of virgin coconut oil
    fresh cilantro and coconut unsweetened yogurt for garnish 

    Bring water to a boil with vegan broth. When it starts to boil add chopped carrots and cook until carrots are soft and easily poke-able with a fork. In a frying pan Heat the coconut oil, add grated ginger, turmeric root and chopped leeks, cook until lightly browned then mix in grated cashew nuts. Place the content of the frying pan into the pot with vegan broth and cooked carrots, add orange peel and blend the content in pot with hand blender until all of the ingredients are smooth consistency. If you don't have a hand blender you can always use a blender or food processor, but wait for the contents to cool down so you don't have an explosion on your hands.

    Place it in a serving bowl and garnish with spoonful of coconut yogurt and cilantro. 

     

     

    Cauliflower Spinach Spiced Rice

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    A grain-free rice alternative to cut down on carbs and starch. Ayurvedic spicing adds flavor and holistic benefits to this simple yet appetizing recipe. You can prepare it in minutes to accompany your main dish or use it as side dish for a colorful presentation. 

    • 1 head of cauliflower - washed and diced in a food processor
    • 4 cups of fresh spinach- well washed and chopped
    • 1 bunch of fresh cilantro- washed and finely chopped
    • 1 cup of yellow onion- finely chopped
    • 2 tsp of ground coriander seeds
    • 1/2 cup of roasted peanuts
    • 2 bay leaves
    • 1 tsp of freshly ground black pepper
    • 2 tbsp of ghee or clarified butter

    Heat the ghee in a large frying pan, add coriander powder and bay leaves, after 30 sec place, chopped onion, grated cauliflower, and roasted peanuts. Stir well and cook for about 15-20min until the cauliflower is soft. Then mix in the chopped spinach for 1-2min, make sure to not over cook the spinach so it can retain its color and nutrition. Remove from heat and garnish with chopped cilantro and you're done!

     

    Chia Seed Pudding With Almond-Chocolate Brownie

    A quick and guilt-free desert with an attractive presentation for your "sweet tooth" craving! Chai adds a unique spicy touch and grain-free chocolate brownie makes this dessert irresistibly delicious. Express yourself as you layer and decorate for an attractive presentation.

    Chia Seed pudding

    • 2 cups of chai (please see last month recipe) or whole plain coconut milk
    • 1/2 cup of chia seeds
    • add sweetener to taste 

    Almond Brownie

    • 1/2 cup of almond butter
    • 1/2 cup of raw chocolate powder
    • 2/3 cups of agave syrup
    • pinch of pink salt of sea salt
    • 1 flax egg (1tsp grated flax seeds + 3tbsp of water)
    • 1 tsp of baking soda
    • Whip cream of your choice you can buy vegan version at store
    • Raspberries or other berries of your choice

    Soak the chia seeds in chai or coconut milk overnight in a glass jar with a lid and mix well.

    Combine almond butter with chocolate powder and agave syrup. Add the flax egg and salt with baking soda and mix well. Pour the batter into an 8X8 baking dish and bake at 350 degrees for 15-20min or until completely set.

    Start layering the chia seed pudding with the brownies cut into small pieces. Finish off by decorating it with whip cream and berries. Be creative and add your personal touch.

    If you desire to make a vegan version of the chia seed pudding you can use whole coconut milk, almond milk, or soy milk your choice ;)

    Traditional Yogi Tea

    There is nothing better to pick you up in morning or after a yoga practice than a cup of authentic Yogic Tea! It supports your immune system when consumed regularly and in fact, Ayurvedically it's recommended to do a Yogi Tea fast to support weak nervous system. 

    10 cups of water
    1 tsp of whole cloves
    1 tsp of whole black peppercorns
    1 tbsp green cardamon pods
    1 stick of cinnamon
    1 inch of ginger root
    6 teabags of black tea or decaf black tea
    5 cups of whole milk or goat milk (or 2 cups of concentrated coconut milk)

    Coarse dry spices in coffee grinder or use hand grinder and grate fresh ginger root.  Combine water and milk with spices and bring it to a boil. Keep simmering for 30min then place black tea to spice mixture, bring it to a boil and switch the heat off. Let it stand for 5min. Add honey or natural sugar to taste

     

    Healing and Balancing Spinach Kichree

    Kichree or "Khichdi" is considered to facilitate spiritual growth as well as a detox food that has many nourishing benefits for all ages young, old, and everyone in between. It's so light and delicate on your system and allows the body relax similarly to when one does a fast, but without the fasting ;)

    1 1/2 cups  white basmati rice ( washed, soaked for 15min and drained)
    1 1/4 cups  yellow mung dal ( soaked for 15min, washed and drained)
    1/2 cup of finely chopped onion
    1/4 cup ghee or coconut oil
    1 tbsp of fresh basmati rice
    2 tsp salt
    1 tsp turmeric powder
    3 bay leaves or curry leaves
    2 cloves
    1/4 tsp of nutmeg
    1/2 lb of fresh spinach (washed and finely chopped) 
    3 finely chopped fresh tomatoes (seeds removed)
    1 lime juiced
    Fresh chopped cilantro for garnish

    Directions: Heat the ghee on medium heat in a pot, add the bay leaves, grated ginger, onions, and cloves. Stir for about a 1min, then add the dal and rice stirring continuously over medium heat for about 10min, until rice is coated all over with the spices. Then add enough water so that it covers grains with 3 inches of water to spare and add the salt, turmeric, and nutmeg. Mix and bring to a boil then cover and cook over medium heat for about 30minutes, making sure there is always at least a bit water covering the grains and add water as needed. Add the chopped spinach and tomatoes and mix well. Cook the rice and dal until they are soft. Finalize with a garnish of lime juice and cilantro.

     

    Breakfast Mung Bean Dosa With Coconut Chutney!

    This recipe will curb your appetite, heal and nourish your body, mind, and spirit. This recipe requires little preparation time for two days but the actual cooking time is 20min. You can reduce preparation time by keeping soaked dal and rice in the fridge for a quick meal on the go. 

    Chutney Ingredients
    2 cups of fresh frozen coconut - defrosted
    1 small piece of ginger to taste
    1 lime juiced
    1 tsp of honey
    1 tsp or to taste of salt
    andful of cilantro leaves and mint leaves.
    2 tbsp of almond oil ( its good for nervous system and keeps your skin young) adds flavor

    Dosa Ingredients
    2 Cups Whole Mung Beans
    2 Cups Basmati Rice
    1 tsp Salt
    2 tsp Cane Sugar Or Raw Honey
    Ghee or Clarified Butter for Cooking

    Soak 2 cups of whole mung beans overnight in room temperature water then rinsed in morning. To increase digestibility you can also sprout mung beans for 2 days until it has small 1/2inch sprout coming out of the top. To do this rinsing the water (this water is excellent for your house plants) and then keep grains and dal covered in a place where it is slightly warm and insulated. A good place can be in your oven to help the grains sprout faster, this can take some time during the winter since the temperature is a lot lower and there is less humidity in the atmosphere which is ideal for sprouting grains. Repeat this process until you see sprouts. Once they have sprouted you can keep it in the fridge for a couple of weeks just by rinsing them once a day. Next up is the Basmati rice or other white rice, basmati rice is balancing for all body types and is used in Ayurvedic healing and detox. Soaked it over night with room temperature water and then rinse.

    In a high-speed blender place, soaked mung beans and rice add water to cover the grains then blend them together. Add more water as needed to make the consistency of pancake batter. During the winter season, preheat oven at lowest setting then turn it off and place dosa batter in the warm oven overnight only. It will ferment and you’ll see small bubbles on the surface. This fermentation helps to enrich dosa with B vitamins that help in digestion.

    After the batter has fermented, mix well and place 1 cup of dosa batter on a hot skillet with 1tbsp of ghee (clarified butter). Place one cup of batter in the middle of the pan then with round side of a ladle in circular, smooth motions spread from the center to the sides of the pan. Don’t get discouraged if it's not perfect at first, it will still taste good. With practice, it gets better. In my work as a chef, I had to make 100 of these dosas at the time, that was a challenge! 

    for the chutney process all of the ingredients in a hight speed blender until smooth, you can serve it immediately but it can be store in the fridge for a week.