Recipes

Kicheree

Kicheree is an excellent regenerating food. It is a super meal for people who want to cut down on meat without losing out on a protein source. Kicheree is also an excellent food for the elderly and sick, and also good for a detoxing diet, if you don't want to get too hungry!

This recipe serves approximately 6 people

Add 1/2 cup of mung beans to 16 cups of filtered water.

Boil the mung beans first for about 10 minutes, then add:

1 cup thoroughly washed basmati rice,

1 finely chopped onion,

5 to 7 cloves of sliced or chopped garlic,

1 teaspoon peeled and chopped ginger root,

1/2 teaspoon turmeric,

1/2 teaspoon ground black pepper,

3/4 teaspoon crushed red chili flakes,

1/2 teaspoon cumin or the indian spice garam masala (optional).

2 Tbsp. ghee (very clarified butter) (optional)

Bragg Liquid Aminos, or tamari soy sauce

Boil covered over low flame (covered) 30 to 40 minutes until very soft and soupy. Then add 1 or 2 cups of any chopped vegetables, preferably green, like asparagus, broccoli, swiss chard, celery, zucchini. You can also add carrots.

Optional: during cooking, add Braggs liquid aminos or tamari and 2 tbsp of ghee. A few sprigs of fresh mint cooked in with all the vegetables is really good. So is adding a little fresh basil.

For a complete meal, serve with yogurt.

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Golden Milk

Golden milk is an Ayurvedic tea for lubricating the joints. Turmeric is one of the main ingredients, called "the internal healer" in Ayurveda. Turmeric is also a blood purifier, and some research indicates that turmeric may be of value in preventing diabetes and cancer.

Serves 2

2 tsp. turmeric

 cup water

1 cup milk (or almond milk)

1-2 Tbsp. almond oil

honey to taste

Boil water and turmeric in small saucepan over medium-high heat for 8 minutes (the turmeric must be fully cooked). Meanwhile, bring the milk and almond oil to boiling point in a separate pan and remove from heat. Combine the two mixtures and add honey to taste.

You can easily make more than one serving at a time and keep it in the fridge. Also, I really prefer it with a lot more turmeric. It certainly can’t hurt to use more. I suggest using 1 tsp. per cup. And, if you have Turmeric Paste made, you can just heat up the milk and almond oil with a teaspoon of turmeric paste. Try adding a little freshly grated nutmeg, too. Nice!

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Leek and Potato Soup (Serves 4)

Ingredients:

2 of each: carrots, sticks celery, onions, large leeks, cloves of garlic, potatoes. 1 tbsp olive oil & knob of butter, vegetable bouillon, salt & pepper.

Prepare all vegetables, sauté in oil & butter mix until soft. Add 2L boiling water and appropriate amount bouillon (see packaging for guidance). Bring to the boil then simmer until all vegetables are cooked. Blend and adjust seasoning to taste.

Tomato & Basil soup (Serves 4)

Ingredients:

1 onion finely chopped, 2 cloves garlic crushed, 1 carrots diced, 1-2 tbsp olive oil, 1 jar passata, 1 tsp vegetable bouillon, bunch of fresh basil torn into small pieces.

Saute vegetables in olive oil until softened, add passata and an equal quantity of water, bouillon and the shredded basil. Bring to the boil then simmer until all veg is soft.

Blend & serve with dash of double cream, croutons and parsley or basil garnish.

Frittata (Serves 4)

Ingredients:

1-2 tbsp olive oil, 4 mixed peppers roughly chopped, 1 red onions chopped. 10 eggs beaten with salt & pepper, fresh herbs and 60g of grated cheese

Heat oil in an oven tray, add peppers and onions to roast at 180C/Gas4 until soft and slightly browned. Put into oven dish & pour over beaten egg mixture, top with grated cheese & bake until set. Serve with salad & bread

e boil then turn heat down and allow to simmer for 45 minutes, checking regularly to ensure it does not dry out. Season to taste.