• 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.
  • The Curry Template

    People often ask, "What do I do with the curry powder? How do I make a curry?" Here is my easy curry template. 


    Oil: Coconut or Ghee

    Curry: Korma, Hot Indian or Malawi

    Alliums: Onion, Garlic or Shallots

    Protein: Tofu, Shrimp, Chicken, etc.

    Vegetables: Cauliflower, Broccoli, Sweet Potatoes, Carrots, etc.

    Base: Coconut Milk, Tomato Sauce &/or Broth

    Garnish: Cilantro, Basil, Yogurt, Pumpkin Seeds, etc.

    I use a couple of TSBPs of oil and melt it in a large skillet. Once melted add the 1-2 TBSPs of curry powder and let it bloom in the warm oil for a couple of minutes stirring it to avoid burning.

    Add alliums and sauté for a few minutes.

    Add the protein and cook until just shy of being fully cooked.

    Add the vegetables. First the ones that take longer to cook such as root vegetables. Then add the softer vegetables such as peppers and squash. Cook for a few minutes.

    Add the Base. I use about 30 oz of liquid. This depends on how thick you want the curry to be. 

    Let the curry cook for 10 or so more minutes. 

    Serve over a grain such as rice, faro, quinoa, etc.

    Garnish with herbs, nuts, seeds &/or yogurt.





  • Heavenly Hummus

    I love the versatility and ease of hummus. It's healthy, addictive and takes a few minutes to make. Using the different curries allows you to alter the flavors with ease.


    2 14 oz Cans of Organic Chick Peas 

    1 Cup of Tahini Paste

    4 TBSP of Lemon Juice

    6 Cloves of Roasted Garlic (I roast garlic wrapped in foil when baking other dishes and keep the head in the refrigerator until needed.)

    6 1/2 TBSP of ice cold water

    1/2 TSP of Sea Salt

    2 TSP of Korma, Garam Masala, Hot Indian, Malawi or Ras el Hanout

    Using a food processor, add the chick peas, tahini, lemon juice, garlic, salt and curry, blend until it is a thick paste. Add the cold water gradually and keep blending for a few more minutes until a smooth paste is formed. Let it rest for 20 minutes covered. 


  • Pear Dutch Baby, a Breakfast Favorite


    When I wake up early on a weekend morning I love throwing a Dutch Baby in the oven. The smell permeates the house and smells like love baking. In season pears are best but otherwise when they are hard, throw them in a paper bag for a couple days and they will ripen to juicy deliciousness. This dish takes 25-30 minutes from prep to the first forkful in your mouth, enjoy!


    2 Ripe Pears, cored and sliced thin (I leave the skins on but that is a personal preference)

    3 Tbsp of butter

    1/2 Cup of Flour (I love Pamela's Pancake Mix but regular all purpose flour will do)

    2 Large Eggs

    1/3 Cup of Milk

    1 Tbsp of Oatmeal Cookie Spice Blend

    1 Tbsp of Brown Sugar


    Preheat the oven to 400 degrees. Put the butter in a cast iron skillet (stainless steel will work too just make sure the pan and handle are oven safe) and put the skillet in the oven to melt the butter while you make the batter. I use one 4 cup measuring glass, add the rest of the ingredients, excluding the pears, and using a hand mixer, blend.

    When the butter has melted, pull the pan out of the oven and arrange the pear slices on the bottom. Pour the batter on top and bake for 18 minutes or until the center is set. Serve with or without maple syrup.

  • 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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