by Swami Adi Parashaktiananda | Mar 28, 2017 | Proper Diet
A cool eggplant dish with a smoky exotic flavor, baba ganoush can be served as a appetizer with warm pita bread, or as a vegetable side with falafel, tabbouleh or your favorite grain dish.
1 large eggplant
2 tablespoons of tahini
2 tablespoons of olive oil
Juice of 1 lemon
Salt and pepper to taste
Paprika
2-3 sprigs of mint or parsley, coarsely chopped
Heat the oven to 375°F. Prick the eggplant, place in a baking dish, and bake for 45-60 minutes, or until the flesh is very soft. Cool, then peel the eggplant. Mash the flesh, and let sit in a strainer for a few minutes to drain off excessive juice. Beat the tahini, olive oil and lemon juice in a bowl. Stir in the eggplant puree, mixing thoroughly. Season with salt and pepper. Sprinkle with paprika and garnish with chopped herbs.
by Swami Adi Parashaktiananda | Feb 28, 2017 | Proper Diet
Baked Butternut Squash Recipe
Butternut squashes creamy rich flavor enlivens any meal on a crisp day. Rich in vitamin A, squash is also known to sooth acidic stomachs and help counteract the effects of impure foods. Serves 4-6.
1 butternut squash (or 2 acorn squash)
4 tablespoons butter, melted
2 cups fresh whole wheat bread crumbs
¼ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
2 large apples, peeled and cut into small chunks
Heat oven to 350°F. Cut the squash in half and remove the seeds and stringy flesh. Mix the remaining ingredients, and spoon the mixture into the squash halves. Place in a roasting pan and cover. Bake for about 45 minutes, remove the cover and bake for 10 minutes longer to brown the top. Enjoy hot.
by Swami Adi Parashaktiananda | Feb 28, 2017 | Proper Diet
Nutty Parsnip Soup Recipe
As warm and comforting as it is delicious, this recipe was devised by a guest chef from Australia. The peanut butter adds body to the soothing, apple like sweetness of the parsnips. Serves 4-6.
2 carrots, chopped
2 celery stalks, chopped
3 parsnips, chopped
1 tablespoons fresh thyme or cilantro leaves
1-1/2 quarts water
1-2 tablespoons peanut butter (sunbutter, almond butter,..)
salt or tamari to taste
squeeze of lemon juice (optional)
Nuts and herbs for garnish (optional)
Place the vegetables in a large pan with herbs and water. Bring to a boil, half cover and simmer for 15-20 minutes, or until the vegetables are soft. Cool slightly then transferring to a food processor or blender. Add the peanut butter and blend until smooth. Return the puree to the pan. Season to taste with salt or tamari, and a little lemon juice, if desired. Reheat without boiling, garnish with nuts and herbs,and serve hot.
by Swami Adi Parashaktiananda | Jan 28, 2017 | Proper Diet
Cranberry-Orange Muffins
A gluten-free and vegan breakfast treat made with oat flour. Perfect for that holiday sweet craving on a cold day, but with a much healthier approach.
1 1/2 cups oat flour (make by finely grinding rolled oats in a Vitamix or food processor)
2 tbsp arrowroot powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg (freshly ground, if possible)
1/2 tsp sea salt
1/2 cup applesauce
1/2 cup sucanat or brown sugar
3/4 freshly squeezed orange juice + grated zest of 1 orange
1/2 cup cranberries, fresh or frozen
Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin pan.
In a bowl, whisk together the oat flour, arrowroot powder, baking soda, spices and salt.
In another bowl, whisk together the orange juice, orange zest, applesauce, and sucanat.
Mix dry and wet ingredients together, until well blended. Gently fold cranberries into batter (do not overmix). Spoon batter into muffin cups, each around 3/4 full. Bake 15 – 20 minutes. Let cool 5 minutes before serving.
by Swami Adi Parashaktiananda | Dec 28, 2016 | Proper Diet
Carrot Ginger Soup
A favorite among guests and staff that is sure to deliver the warmth and comfort during these colder months.
1 quart of vegetable broth
2 lbs. carrots, peeled and chopped
2 tsp ginger, peeled and finely minced
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground cinnamon
13.5-oz can coconut milk
1 1/2 cups water
1 cup cilantro, chopped (optional)
Bring the vegetable broth to a boil. Add carrots, ginger, and spices. Reduce to a simmer and cook until the carrots are tender, about 15 minutes. Strain carrots from broth and puree in a blender (no more than halfway full) with a 1/2 cup of broth. Return carrot puree and remaining broth to the pot; add coconut milk and water. Simmer for another 10 minutes. Top with optional cilantro before serving.
by Swami Adi Parashaktiananda | Sep 28, 2015 | Proper Diet
moong dal khicharee recipe
PREP TIME COOK TIME AUTHOR CUISINE SERVES
30 mins 10 mins Bharata Surya Ayurvedic 4
Ingredients:
(measuring cup used, 1 cup = 250 ml)
1 cup Basmati white rice
1 cup yellow or green split mung dal
1/4 tsp. brown mustard seeds
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
1/4 tsp. each cumin, turmeric, paprika powders
1/8 tsp. hing (Asafoetida)
3-4 curry leaves (optional)
1/2 lime or lemon
1-2 tsp. salt
1 tbsp oil (sunflower, canola or ghee)
Handful chopped cilantro (optional)
4-5 cups of water
Ghee (optional)
Procedure:
1. Wash the rice and dal together until water runs clear.
2. In a pot, heat rice and dal with water on medium-high for 10 minutes.
3. Add cumin, turmeric, paprika powders and salt.
4. Stir and cover. Keep on low flame for 5-7 minutes.
5. In a separate saucepan, add oil, mustard seeds, cumin seeds and coriander seeds.
6. When they pop, add curry leaves and hing. Add the mixture to the main pot.
7. keep on sim or low flame to simmer the khichdi till you get the right consistency.
8. If the khichdi becomes too thick, then add some water and stir well.
9. Once the khichdi is cooked then top it with ghee while serving. (Optional Step)
10. Sprinkle lemon and garnish with cilantro before serving
