1-954-237-3500 1-800-586-9591

 

Ghee

Ghee (clarified butter) is considered in Ayurveda as the ultimate cooking oil, with diverse mind-body benefits listed in the ancient texts.

In a stainless steel pot, melt and bring to boil 1 pound of organic unsalted butter.  Reduce to low heat and simmer.  It will start producing foam; stir slowly until the foam is absorbed back in the butter and a crackling sound is produced.  Let the butter simmer for about 25 minutes, stirring ocasionally until you see a thick coat of brown butterfat at the bottom.  Remove from the stove and let it cool down.  Strain the ghee into a glass container.  Ghee does not need refrigeration and it can last up to two months.  Ghee has an excellent aroma and is flavorful.  You can use ghee to sauté foods, in baking, or even as a spread.  Enjoy!

 

Chai Tea

According to Ayurveda, this traditional chai tea is not only delicious but is prepared with spices that are considered to be “sattvic”, providing a calming, vitalizing and mentally clarifying effect.

Bring to boil 3 cups of water and add 1 cinnamon stick, 1/2 teaspoon fennel seeds, 1/2 teaspoon cardamom seeds (crushed), 1/2 teaspoon black pepper, 5 cloves and 1 tablespoon finely chopped ginger.  Let it simmer for 15 minutes.  Add 3 cups of organic milk (can be replaced with soy, almond or rice milk) and simmer for 5 minutes.  Add honey before serving.  Share a cup with your dear ones and enjoy!

 

Lime Rice

This ayurvedic recipe is good for all body constitutions, estimulates and aids in digestion.

Cook 1 cup of rice and 1 tablespoon of dhal (lentils) in 2 cups of water for 10 to 12 minutes. Sauté in 2 tablespoons of ghee: 1/2 teaspoon mustard seeds,  1/2 teaspoon turmeric powder, 2 tablespoons ground coconut and 1 teaspoon cumin seeds.  Mix the rice and sautéed spice mix together along with 2 teaspoons of lime juice. Add salt. Garnish with fresh cilantro and grated coconut to make the dish more colorful.

 

Split Pea Soup

Flavorful and digestible version of the standard pea soup. Great complement to a light salad.

Bring to boil 1 cup of dry split peas, 8 cups of water,1 large sliced carrot, 1 inch of chopped fresh peeled ginger root, 1/2  tsp. cumin seeds, 1/2  tsp.  turmeric and 1 pinch Hing.  Reduce heat to medium and cook uncovered until tender (about an hour).  Season with salt and pepper.