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. 

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.