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Ayurvedic Recipes

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.

Ingredients

  • 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


Kitchari

  • 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.

Directions:

  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!

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