Ayurvedic Recipes

GHEE - Clarified butter

Ghee is made from butter, but has gone through a clarification process which strips away the parts of butter that are the most difficult to digest, such as lactose, casein, whey proteins, and trace minerals.

You will need:

  • Organic unsalted butter

  • cheese cloth or fabric for straining

  • glass container

  • Method:
    Let the butter boil at very low heat or with ‘Bain Marie’ method.

  • You will hear some popping noise, this is the water content evaporating.

  • A foam will form on the top, scum it occasionally with a spoon.

  • You will see deposits forming at the bottom of the pan, this will be white to start with, turning golden as the ghee is made.

  • The ghee is ready when it becomes completely transparent, it doesn’t have any white particle, does not form any more bubbles of air rising from below the surface forming the foam.

  • At this point filter it through three or four overlapping gauzes, in a glass jar.

The preparation time varies depending on the quantity and quality of the butter used, of the intensity of the fire and the method with or without a water bath.
Normally it takes about a few hours because the process must be slow.

I personally make ghee in the oven.

This is how I make it:

  • Place pan into oven and cook, uncovered, at 250 degrees F or 120 Degree C.

  • After 45 minutes you should see the milk solids rising to the top.

  • As you continue cooking for another 30 minutes, you will see this solids settling at the bottom of the pan and slowly turning golden/brown. Do not burn it.

  • After approximately 1 1/2 hour (depending on oven and quantity of butter) remove the pan from the oven and allow to cool slightly.

  • Straing like on the previous method.

  • There shouldn’t be any milk solid (caseine or lacose) or water in the ghee, just pure butter oil.


Ghee can be used instead of butter in your recipes and day to day use. Ayurveda uses ghee both internally and externally. Internally, it soothes and nourishes the digestive tract and any tissue it is carried to, particularly the reproductive tract. Externally, ghee will soothe irritated skin.

Ghee is used as a vehicle to carry the qualities of herbs and medicinal substances to the deep tissues for various treatments. Ayurvedic practitioners often combine herbs to ghee to create a “medicated ghee”.

Some of the benefits of using ghee: it is full of fat soluble vitamins (A, E, D, K), is rich in omega 3 and 6, supports weight loss, bone health, improve digestion and reduce inflammation in particular of the GI track.

Golden Milk

Golden milk, as the name and yellow colour gives it away, is a milk mixed with Turmeric and other spices. Turmeric, or haridra in Sanskrit, is bitter, astringent and pungent in taste making it a tri-doshic spice {it balances Vata, Pitta and Kapha}.
Turmeric has many positive benefits, in particularly Turmeric contains curcumin, a flavonoid which supports a healthy inflammatory response, thereby promoting general well-being.Traditionally, golden milk/turmeric milk has been used for colds, congestion, headache, lung health and sore throats. Turmeric is a depression-fighter as well as anti-inflammation.


  • two cup of whole organic milk (or plant base 'Mylk')

  • one teaspoon turmeric powder (or two freshly grated turmeric root)

  • one teaspoon ginger powder (or two freshly grated ginger root)

  • A sprinkle of black pepper

  • A dab of ghee

  • Honey or sucanat


  • Vegan

  • Gluten-Free

  • Serving: 3-4

  • Time: 1 hour

  • Doshic effect: Vata ↓, Pitta ↓, Kapha ↓

  • Detox and gentle on the digestion.

  • Warming recipe, easy to digest

  • Suitable for all body types; however, Kapha types should replace the basmati rice with quinoa or millet and Pitta types should only use a small amount of pepper

  • Ingredients:

  • 6 cups of water (or veggie or chicken stock)

  • 1 cup of whole mung beans soaked overnight**

  • 1 cup of basmati rice (or quinoa, brown rice or millet)

  • 1 medium carrot, chopped into thin slices

  • Other seasonal vegetables

  • 1 Tbsp. of ghee.

  • 1” cube of fresh ginger, peeled and finely grated

  • 1/3 tsp each cumin seed, coriander, fennel, {CCF Churna}

  • 1/3 tsp of turmeric

  • Pinch of black pepper

  • Pinch of Himalayan salt

  • Fresh Coriander as garnish

  • Salt and pepper to taste

** Soak 1 cup of mung beans in 4 cups of water overnight.  Discard the water upon usage. Whole mung beans can be replaced with split mung beans, split yellow peas, chick peas or red lentils.


  1. Add ghee or oil to a medium sauce pan and place on the stove over medium heat. Once warm, add all the spices except the fresh ginger, turmeric and salt. Stir these spices around over medium heat for 2-3 minutes or until the seeds begin to pop.

  2. Add 6 cups of water to the same pan, increase the heat to high and cover until it comes to a boil. While you are waiting for the water to boil, chop up the seasonal vegetables.

  3. Once boiling, reduce the heat to medium and add the cup of pre-soaked mung beans along with the chopped vegetables. Cover only half way to prevent an overflow and cook for 30 minutes.

  4. After 30 minutes, add the basmati rice (or other grain of choice) and cook for an additional 20 minutes. Please note that if you are using brown rice, this will require much more time to cook. In this instance it is best to add the brown rice at the same time as the mung beans. You also may have to add a bit more water, so please monitor as needed.

  5. While this is cooking begin to chop up the coriander and grate the ginger.

  6. After the 30 minute remove from heat. Add the chopped coriander, grated ginger, turmeric, salt and pepper. Stir thoroughly.

  7. Serve and enjoy!

TBY Ayurvedic recipe book available now in our Shop. 


Minestrone is an italian soup with coarse chopped vegetables. It varies from region to region and also has different purpose depending on what vegetables are added. It is a winter dish that we eat in cold days during early spring too. My grandmother will go for a walk and collect few herbs on the way to add to it for medicinal purposes. This recipe has been adapted to include ayurvedic herbs.


  • 1 medium carrot, chopped.

  • 1 medium zucchini, chopped.

  • 1 or two potatoes, chopped

  • optional 1 small tomato.

  • celery

  • 1 small onion (optional 1 garlic segment)

  • italian mix herbs (rosemary, tyme)

  • Other seasonal vegetables, to include some with bitter taste like greens or dandelion baby leaves.

  • 1 cup of peas (or beans like cannellini, borlotti, chickpeas, or other pulses but just one type, NOT a mix of beans)

  • 1 Tbsp. of ghee or olive oil

  • 1” cube of fresh ginger, peeled and finely grated

  • 1/3 tsp each cumin seed, coriander, fennel, {CCF Churna}

  • 1/3 tsp of turmeric

  • Fresh parsley as garnish

  • Salt and pepper to taste


  • Add ghee or oil to a medium saucepan and place on the stove over medium heat. Once warm, add all the spices and the onion. Stir these spices around over medium heat for 2-3 minutes (less if you are using powders) or until the seeds begin to pop and the onion is starting to become soft and caramelised.

  • add the celery, chopped vegetables and herbs with salt and pepper. Stir few times to coat them with the oil.

  • Add 6 cups of water to the same pan, increase the heat to high and cover until it comes to a boil, then reduce the heat to let is simmer and add the cup of peas.

  • The minestrone is ready when the vegetables are cooked.

  • Option to cook with a pressure cooker, you follow each step and when you add the water and the peas, you close the lid and cook for 15 minutes or until all vegetables are cooked.

  • add parsley on the plate to garnish

  • Variations: if you want to add rice or pasta (small type, like stelline, filini, etc.) you can either cook it separate or add it to the Minestrone while is cooking (you might need to add more water).



  • 1 1/2 cups jasmine rice, rinsed

  • 4cm piece fresh ginger, thickly sliced

  • 1 lemon grass

  • 1/3 cup crunchy peanut butter (possibly home made)

  • 2 tablespoons finely chopped unsalted peanuts, plus extra to serve

  • 2 1/2 teaspoons tamarind purée

  • sprinkle chili powder

  • 1 garlic clove, crushed

  • 3 teaspoons lime juice

  • 1 teaspoon palm sugar (or natural sugar)

  • 1 1/2 tablespoons Soy Sauce

  • 2 x 300g hard tofu, each cut into 8 slices crossways

  • 1/4 cup coconut oil, for shallow-frying

  • 1/2 cup rice flour (or regular flour)

  • 1 large carrot, halved lengthways, thinly sliced diagonally

  • 2 sweet potatoes, lightly boiled, sliced thin

  • 1 cup bean sprouts

  • 2 green onions, sliced, plus extra to serve

  • 1 garlic clove

  • freshly chopped coriander


    Place rice, ginger, lemongrass and 1 1/2 cups water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes.

    Meanwhile, place peanut butter, chopped peanuts, tamarind, chili, garlic, lime juice, sugar, and ½ cup water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until mixture is smooth and combined. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8 to 10 minutes or until thickened slightly.

    Heat oil in a frying pan over medium-high heat. Toss each tofu piece in rice flour to lightly coat. Cook tofu for 3 to 4 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.

  • Lightly fry the onion until caramelised, add it with carrot, sweet potatoes, sprouts to the rice. Stir to combine. Divide rice among serving bowls. Top with tofu and sauce. Sprinkle with extra peanuts and freshly chopped coriander. Serve.