Recipes / Digestion

  • Curried Nuts


    A delicious and healthy snack loved by children and adults. Not to mention this would be a great healthy addition to the Super Bowl feast or a yoga party.


    3-4 Tbsp of Korma, Hot Indian, Malawi, or Oatmeal Cookie Spice

    1 Tsp. of Salt

    1 Tsp of Black Pepper

    1 Tsp of Sugar

    2 Egg Whites

    3 1/2 Cups of Assorted Nuts & Seeds such as: Almonds, Cashews, Pumpkin Seeds, and Sunflower Seeds.

    1/4 Cup of Sesame or Nigella Seeds


    Preheat the oven to 350 degrees.

    In a small bowl mix the spices, salt and sugar together.

    In a large bowl beat egg whites until mixed. Add the nuts and stir to evenly coat them. Add the spice mixture and again stir to thoroughly coat the mixture.

    Spread the nuts and seeds out on a sheet. Bake for 20-25 minutes stirring and breaking up the clumps every 5-10 minutes. Remove from the oven and allow to cool.


  • Flourless Chocolate Cake


    This is my most requested dish to bring to parties & yoga night because it is actually a pretty healthy cake. Why? Because of the absurd amount of eggs and beans.... yes beans. I found the original recipe on a Facebook post but it was much drier and had way too much white sugar. By increasing the quantity of eggs, adding a banana, reducing the sugar by a cup and using brown sugar, adding spices and more beans the final recipe has evolved to a very dense and rich cake.

    10 eggs

    2 Cans of Cannellini Beans (I've tried Garbanzo and Navy Beans they make a drier cake)

    1/2 Cup of Brown Sugar

    1 Ripe Banana

    1 TBSP of Oatmeal Cookie Spice

    1 Tsp of Baking Powder

    1 Bag of Dark Chocolate Chips, melted

    Preheat the oven to 375 degrees.

    Grease a spring form pan.

    In a blender or Vitamix add the eggs and beans, blend to a very smooth texture. Add the banana, spice, baking powder, blend again until smooth. Then add the melted chocolate and blend until it is incorporated. Pour into the greased spring form pan. Bake for 35-40 minutes.


  • Trail Mix Cookies

    Lot's of healthy ingredients with a bit of indulgence. 


    3 Eggs

    1 Cup of Raisins

    1 1/2 Tsp of Almond Extract

    1 Cup of Butter, softened

    1 1/4-1 1/2 Cups of Brown Sugar

    2 Cups of White Flour

    1/2 Cup of Flax Meal

    1 Tsp of Salt

    1 Tbsp of Oatmeal Cookie Spice

    2 Cups of Oats

    1 Cup of Walnuts

    1 Cup of Popcorn


    Whisk the eggs with the almond extract and add raisins. Let them soak for 3 hours in the refrigerator.

    Preheat the oven to 350. 

    Cream the butter and sugar.

    In another bowl combine the white flour, flax meal, salt, Oatmeal Cookie Spice, and oats. Then add the dry mixture to the sweet butter mixture and mix. Add the eggs and raisins, mix. Then add the nuts and popcorn, mix.

    Drop rounded spoonfuls onto an ungreased baking sheet. Bake 12-15 minutes. I did 14 minutes and I live at 6000 ft elevation.

    *Makes 2-4 dozen depending on the size of the cookie.

  • Malawi Beet Hummus


    A quick and nutritious appetizer that can be used as a sandwich spread too. Beets are an excellent blood cleanser and help refresh your body from a heavy winter diet.

    1 Large or 2 Small Beets, roasted & peeled

    1 Head of Garlic, roasted

    2 14 oz. Cans of White Beans

    1/4 Cup of Almond Butter

    1 Tbsp of Malawi Curry

    Preheat the oven to 375. Scrub the beets and put into the oven. Cut the top of the garlic head off and wrap in foil with a little olive oil drizzled on top. Add the garlic to the oven. Roast the 2 for 35-40 minutes until soft.

    Peel the beets and add to the food processor. Squish the garlic cloves from the head and add to the food processor. Add the beans, almond butter and the Malawi curry. Blend until smooth. Salt to taste.

  • Kitcheree, Ayurveda's perfect food

    1 Cup of Basmati Rice
    1/2 Cup of Mung Dal (try experimenting with split peas & lentils)
    3 Cups of Vegetable Broth, Bone Broth or Water
    2 Tbsp of Ghee or Coconut Oil
    1+ Tbsp of Korma Curry Powder or Hot Indian Curry Powder
    A Myriad of Vegetables: Asparagus, Sweet Potatoes, Zucchini, Kale, Leeks, Carrots, et cetera
    1" Piece of Ginger, chopped
    1 14 oz Can of Coconut Cream or Coconut Milk (you may add more liquid if it's too thick)
    Juice of a Lemon
    1 Tbsp of Maple Syrup
    Salt & Pepper to Taste
    Cilantro, Basil, Mint &/or Parsley for Garnish

    Using a pressure cooker add rice, dal and broth, cook on High for 10 minutes with natural pressure release.

    While the kitcheree cooks, melt the ghee in a sautee pan. Add the curry powder and let it bloom for 2 minutes stirring constantly to avoid burning the spices. Add the vegetables (some may need to cook a shorter time and I will add those vegetables after the coconut cream is added) and ginger, stir to coat. Add the coconut cream and let it simmer 8-15 minutes depending on the vegetables. Add lemon juice & maple syrup, stir & taste. Add salt & pepper, stir & taste.

    Serve warm vegetables on top of the kitcheree and garnish with herbs. Voila, a perfect balance of protein, carbohydrates and fats along with all your amino acids and a plethora of vitamins and minerals....the perfect food.

Added to cart