Recipes / soup

  • Dal, delicious and so nutritious!


    A simple and very nutritious meal that takes very little prep time and leaves everyone craving more. It's easily one of my most requested meals by my friends and family and the recipe can be doubled or tripled to accommodate additional guests.

    1 cup of lentils (I prefer the French green variety if I want it to be less mushy) or mung dal (which makes a very creamy consistency)

    3 cups of broth or water

    1 Tbsp of ghee or coconut oil

    1-2 Tbsp of Korma spice blend

    2 Tsp of cinnamon

    1 onion, chopped

    1 can of coconut cream or coconut milk

    1 large can of chopped tomatoes or 4 fresh tomatoes, chopped

    salt & pepper to taste

    cilantro and basil for garnish


    In a large pot add the broth and lentils and bring to a simmer. Cover and cook for 40 minutes.

    In a skillet heat the oil. Add the onion and cook until soft. Add the spice and cook an additional minute to two. Add this mixture to the cooked lentils along with the coconut cream and chopped tomatoes. Stir. Cook an additional 5-10 minutes.

    Salt and pepper to taste.

    Serve with rice or naan. I also like to offer chutney, a green salad, a variety of hot sauces, and possibly raita to make the meal a complete feast.



  • 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.
  • Curried Acorn Squash Soup (Vata Pacifying)

    A simple vegetarian soup that I like to serve with Thai Purple Sticky Rice from Alter Eco. My husband thought I brought home soup from some "fancy restaurant". Nope I made it here in our kitchen in 20 minutes.


    2 Acorn Squash

    Extra Virgin Olive oil to brush on the squash

    2 Tbsp of Ghee or Coconut Oil

    3 Tbsp of Korma

    2 Granny Smith Apples, peeled & chopped

    2 Leeks, white part only & chopped

    2" piece of Ginger, peeled & chopped

    2 Cups of Vegetable Stock

    1 15 oz. Can of Coconut Cream

    Salt & pepper to taste

    Garnish: Raisins & Sliced Almonds

    Preheat the oven to 375 degrees. Cut the squash in halves, scoop out the seeds and brush with olive oil. Roast for 40 minutes rind side up in a pan. Remove from the oven and peel once they have cooled. 

    While the squash is baking, melt oil in a pot. Add korma and cook for 2 minutes allowing the spices to "bloom". Then add leeks, apples and ginger. Cook until softened, approximately 8 minutes. Add stock and coconut cream stirring occasionally & maintain a simmer. When the squash is ready chop and add to the soup and cook an additional 5 minutes. Using a hand blender, puree. Salt and pepper to taste, garnish and serve.

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