Ayurvedic Recipes for Self Healing
Mum's Baked Apples
Simple and scrumptious, super for breakfast or an afternoon snack. A very special dish for me because through August, September and even October, I get to pick apples from my Mum's apple tree, which is now thriving in my garden. So although she never came to Nairn, I feel her presence and I'm sure she'd love this! Thanks Mum!
Hearty Lentil Soup
A go to favourite, super simple one pot meal that is wholesome and easy to digest. Adapted from an Anjum Anand recipe and has never failed to please friends and family over the last 10yrs. Versatile, as it works for all types, and you can easily adapt the consistency to daal or soup, as a side or main dish.
Sweet Potato or Chicken Korma
A super simple, deliciously creamy, inexpensive and very nutritious meal. Sweet potatoes are diuretic and grounding, with the cooling coconut milk and korma spices, this makes for a wonderful tridoshic meal, meaning it works for all body types and is also gluten (and dairy) free. Inspired by the fabulous Ayurvedic guidebook and cookbook 'Eat Taste Heal'.
Detoxifying Mung Bean Soup
Detoxification is an important aspect of Ayurveda and it is taken seriously, as it depends very much on the person and the symptoms. Green mung beans are easily digested by all types and this soup is ideal for removing toxins and rebalancing your digestive fire. It helps with fluid retention, swelling, vascular problems, bloating and body aches. (Ref: Anjum Anand's Eat Right for Your Body Type.'
Only you will be able to make your perfect cup of Masala Chai - it is a perfectly balanced meal combining Vata - Tea, Kapha - Milk and Pitta - Honey/Sugar. It helped me to kick my coffee addiction and now I have it for breakfast a few times a week. The process of boiling the spices, warming the milk taking in all the wonderful smells and taking time out to slowly drink it, feels like a nice warm hug! This is adapted from the EveryDay Ayurveda Cookbook by Kate O'Donnell, but you will find your own way.
Braised Chicken with Coriander Reduction Sauce
Braised Chicken with Coriander Reduction Sauce. Lightly oil a baking dish with a tablespoon of ghee (or sunflower oil). Place 4 boneless chicken breasts in the dish and coat with the ghee, then season. Pour in a cup of organic chicken or vegetable stock. Cook in the oven for around 25mins (350'F). Use a blender to blend about 2 cups of coriander with 1 cup of filtered water until smooth. Heat a tablespoon of ghee over medium heat, and saute 1tsp freshly grated ginger. Add 1tsp ground fennel seeds and cook for another minute. Stir in 1/4 tsp turmeric powder, 1tsp salt mixed with some dried herbs (any or all of the following basil, rosemary, thyme, mint, marjoram, sage, bay leaves), 1/2 tsp maple syrup, 10 mint leaves chopped and mix with the coriander puree and a cup of filtered water. Simmer for around 20mins until reduced by half. Whisk in 1-2 tablespoons of chickpea flour, cooking whilst stirring continuously until sauce thickens (about 2-3mins). Season to taste and serve with Mum's Best Ever Rice, (Recipe below) with the sauce poured over the chicken.