Spicy Parsnip & Apple Soup

As we are coming into cooler months its really important to think about eating warmer foods that are cooked and moving away from raw salads and vegetables. Our internal digestive fire naturally decreases as the temperature outside decreases so to counteract this warm moist cooked foods in general should be favoured.

I made this dish this month at my Ayurvedic Sangha and it went down a treat! So here's the recipe for you to try out at home.

Ingredients

3 organic parsnips

2 organic apples

6 cups filtered water

1 organic vegetable stock cube or bouillion 

1 tablespoon ghee (clarified butter)

1 tablespoon curry powder

2 teaspoons of roasted caraway seeds or fennel seeds

1 teaspoon  cinnamon

4 bay leaves

Black pepper

Method

1. Peel and chop the vegetables

2. Dry roast caraway or fennel seeds in a fry pan with a pinch or two of sweet paprika.

3. Heat ghee and add curry powder, caraway seeds and pepper in a large pot.  Fry for 2 minutes.

4. Add the chopped vegetables and stir fry for 2 minutes to coat the vegetables.

5. Add water, bay leaves and stock cube to the pot. Stir and bring to the boil.

6. Lower heat, place lid on pot and simmer for 25-30 minutes or until vegetables are soft.

7. Remove from heat. Allow to cool slightly then place all vegetables and one third of the liquid into a blender and blend. 

8. Return blended mixture back to pot and bring back to boil. 

9. Serve with a swirl of coconut cream or grated Parmesan to taste.

Enjoy xx

Home Made Power Boosting Almond Milk

So my Sangha group has asked me to post some recipes of foods Ive been talking about and making for them at my monthly Ayurvedic Sangha Nights! 

This month we spoke about food, nutrition and dispelled some of the myths and legends surrounding fad diets and superfoods. In essence Ayurveda regards all whole foods as essential and "super" and looks more at the state of your digestion! You can be eating a 100% raw microbiotic diet but have a lousy digestion. The consequence of this will be that the goodness of the food you eat will not be digested, assimilated or transported around the body but instead will sit in the Gut and cause the creation of toxins (Ama). 

So people, my advice to you is to check your digestive prowess before taking on any type of new diet or food programme!

 

Almond Milk Preparation

 Ingredients:

 

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)

Method:

1. Soak almonds overnight in water (at least 10 hours). Drain and rinse them thoroughly.

2. Blend 1 ½ cups of the soaked raw almonds with 4 cups of filtered water. You can add the dates if you like your milk with a hint of sweetness. 

3. Strain once to remove any lumpy bits. 

4. Voila !! A delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy. 

This drink can be stored safely for 3-4 days in the refrigerator.

Remember to give the milk a good shake before you use it!

 

All about Almonds

Almond milk is a great source of manganese, magnesium, vitamin B2 and E, tryptophan, phosphorous and copper. 

Almond milk is a powerhouse due to its many health benefits. It is an antioxidant, has anti-ageing qualities and is great for hydrating and rejuvenating the skin from the inside out! 

Almond milk has also been shown to reduce the risk of diabetes and several cardiovascular diseases. It also plays an important role in weight management and energy production. 

What are you waiting for........start milking your Almonds today !  

Blessings xx

“Gluten Free” Quinoa Cake - Chocolate Frosted Ginger and Orange Cake

Sangha Nights - cake indulgence!!

I made this for my Ayurvedic Monthly Sangha night this month and it went down a treat! Everyone loved it so much that they all asked for the recipe. I used a basic cake recipe and then Ayurveda-sised it and spiced it up a little to get a moist yet light and tasty treat that everyone can eat. The quinoa flour in this recipe is a great replacement for plain flour and is gluten free. The fresh ginger really boosts the digestive fire making this cake easy and quick to digest and light on the stomach.

Try it out for yourselves its real easy to make. Feel free to experiment with different flavours too: lemon rind; crushed nuts; rose water essence; ground cloves; shredded coconut; chopped dates; sultanas; raisins; dried cherries etc

Ingredients:

1 cup agave syrup
3/4 cup quinoa milk
185g ghee (or organic butter)
2 and a 1/2 cups quinoa flour
2 organic free range eggs
1 cup natural castor sugar
2 teaspoons ground cinnamon
1-2 inches of grated fresh ginger (great for digestion)
grated rind of 1 orange
1 teaspoon orange essence
1 teaspoon bicarbonate of soda
1/3 cup hot water

Chocolate Frosting:
100g dark 70% chocolate
125g ghee (or organic butter)
1 and 1/2 cups icing sugar
1 organic free range egg yolk

Method:
1. Pre heat oven to 150 degrees
2. Line a cake tin with baking paper
3. Gently heat agave syrup and milk in pan and leave to cool to room temp
4. Cream together the ghee and sugar in a large bowl (can use electric mixer or by hand)
5. Add the eggs one at a time
6. Beat until mixed well
7. Stir in the sifted dry ingredients and the cooled syrup mixture and the water
8. Pour into the cake tin
9. Bake on 150 degrees for 1 hour to 1 1/4 hours in middle of oven. Cake is ready when you lightly press it on top and it bounces back
10. Remove cake from oven and allow it to stand for 10 minutes.
11. After 10 minutes remove baking paper and turn cake out onto a wire rack to cool

Chocolate Frosting:
1. Break up chocolate slightly by banging packet onto a hard surface
2. Place chocolate in a glass bowl and gently melt the chocolate by placing the glass bowl over a pot of boiling water
3. When melted switch off the heat and allow the chocolate to gently cool (but not reset hard)
4. While the chocolate is cooling cream together the ghee and sifted icing sugar until light and fluffy
5. Beat in egg yolk
6. Beat in the melted chocolate
7. When cake is cooled spread top with chocolate frosting
8. Cut into slices and enjoy

Keeps for 2-3 days


Happy cooking !!