Recipes

  • Lemongrass Curry with Fireweed Shoots

    Ingredients

    • 1 Can of Coconut Milk 
    • 5 Garlic Cloves, peeled
    • 1 inch piece of Ginger, peeled & chopped 
    • 2 Lemongrass Stalks, chopped
    • 1 Bunch of Cilantro, chopped 
    • 2 Tbsp of Ghee or Coconut Oil
    • 1-2 Tbsp of Malawi curry powder
    • 1 Cup of Chicken Stock 
    • 4 Carrot, chopped 
    • 1 lb. of young Fireweed Shoots (Epilobium angustifolium) *You may substitute asparagus.
    • 1 lb of Protein (Tofu, Shrimp, Chicken or any combination)
    • Cilantro Leaves for garnish




    Add coconut milk, garlic, ginger, lemongrass and cilantro in the Cuisinart and mix to a paste.

    In a large skillet add ghee and melt. Add Malawi powder and let the spices blossom for 2 minutes stirring constantly.

    Add the protein and cook stirring regularly to keep the spices from burning. You may need to add more ghee.

    Add the curry paste and simmer for 5 minutes.

    Add the broth and simmer for an additional 2-3 minutes.

    Add carrots and cook until tender. Add the fireweed shoots and cook for additional couple of minutes.

    Serve on rice and garnish with cilantro leaves.





      

  • Curried Pulled Pork on Ciabatta with Citrus Coleslaw

     

    People always ask for this recipe. I have made it for 50 people easily by using 5 roasts and using my crab pot on the stove verses the pressure cooker. This delicious pulled pork sandwich has all 6 tastes and leaves you satisfied. The coleslaw isn't gooey with mayonnaise and has a lightness to it that is refreshing. I would say that it is VPK= unless your kapha is unbalanced and you are feeling heavy and sluggish. In that case it would be best eaten midday in the summer when digestion is at its peak. 

     

    Pork

    • 3 lb Boneless Pork Roast 
    • 1 cup of Apple Cider Vinegar 
    • 1 Celery Rib, chopped 
    • 1 Onion, chopped 
    • 1 Carrot, chopped 
    • 5 Garlic Cloves, minced 
    • 1 inch piece of Ginger, peeled & minced 
    • Salt and Pepper 
    • Ciabatta Loaf

    Curry Bbq Sauce

    • 1 Can of Tomato Paste (6 oz) 
    • 3/4 Cup of Apple Cider Vinegar 
    • 1/3 Cup of Worcestershire Sauce 
    • 8 oz of Pineapple Juice 
    • 3 Tbsp of Brown Sugar 
    • 1-2 Tbsp of Hot Indian curry powder 
    • 1 Tsp of Cinnamon 
    • Salt 


    Citrus Coleslaw

    • 2 Tbsp of Sour Cream 
    • 2 Tsp of Mayonnaise 
    • Zest & Juice of 1 Lemon 
    • 2 Tbsp of Water 
    • 1 Tbsp of Sugar 
    • Salt & Pepper 
    • 1 Green Cabbage (small to medium), sliced 
    • 3 Carrots, grated 
    • 1 Bunch of Green Onions, chopped 
    • 1 Bunch of Parsley, chopped 
    • 2 Tbsp of Black Sesame Seeds



    Pork 
    Cook pork roast with all other ingredients in a pressure cooker for 60 minutes with natural pressure release until the button pops. Remove the roast from the pressure cooker and allow to rest and cool. When cool enough to touch, pull apart/shred. 
    Slice ciabatta into thin to medium slices. Toast if preferred.


    Curry Bbq Sauce
    Put all ingredients in a 2 qt. sauce pan and bring to a boil. Reduce to a simmer. Cook for 10 minutes. Add to the pulled pork stirring to evenly coat all the meat.


    Citrus Coleslaw 
    Whisk together sour cream, mayonnaise, lemon juice, lemon zest, water, sugar, salt and pepper. Toss the dressing into the cabbage, carrots, scallions, parsley and black sesame seeds. Cover and refrigerate for 1-4 hours to let the flavors marry.


    Top the ciabatta with pork and coleslaw, serve.


    *Never throw out the cooking liquid. It is a wonderful broth to use in another dish.
     
     
     

  • Vegetable Korma Recipe

    Try our Vegetable Korma Recipe soup recipe, made with Teton Alchemy Korma powder.  It's the perfect way to warm up on a cool evening.

  • Ayurvedic Cleanse Recipes

    Love Your Liver Flush

    To be done mid cleanse

    ¼ Tsp. of Clove
    3 sprigs of Fresh Parsley
    2 Oranges, Tangerines or 1 Grapefruit
    ½ a lemon, peeled
    ¼ Cup of Purified Water
    1 Pinch of Cayenne (omit if you are predominantly pitta)
    1 Clove of Garlic
    2” Piece of Fresh Peeled Ginger
    2 Tbsp. of Cold Pressed Olive Oil

    Add water to the blender. Proceed to add each ingredient in order except the olive oil and blend for approximately 2 minutes. If you need to thin add more water. Then add olive oil and pulse.

    Parsley
    is a kidney cleanser, blood builder and helps rid the body of toxins.
    Lemon stimulates digestive secretions and increases bile flow clearing stagnation in the bowels. The zest may also be beneficial in dissolving gallstones.
    Garlic stimulates a sluggish liver and clears mucous, parasites and worms from the GI tract.
    Ginger, clove and cayenne are appetite stimulants and aid in digestion by increasing the fire.

    Vegetable Broth

    To be consumed daily through your cleanse

    3 Potatoes
    4 Celery Stalks
    A Couple Handfuls of Greens
    1 Onion
    1 Gallon of Water


    Simmer 30 minutes and strain. Drink throughout the day to avoid electrolyte depletion during your cleanse.


    When your pH balance changes while you are cleansing this may cause sluggishness and toxins may build up. Broth and chlorophyll or wheatgrass helps maintain a healthy pH. Another tip is to save vegetable trimmings. Keep them stored in a container in the freezer to use when needed to make broth.

  • Manipura Chicken

    Simple, fragrant and delicious!

    4 Chicken Breasts (with skin)
    ¼ Cup of Manipura Chakra Tea, pulverized to a powder
    3 Tbsp of Coconut Oil
    1 Shallot, diced

    1. In a mixing bowl with a lid add the chicken breasts and the tea. Tighten the lid and shake. Let rest for 2+ hours.
    2. Preheat the oven to 450 degrees.
    3. In a skillet, add the coconut oil and melt over medium heat. Add the diced shallots and cook to soften for 3 minutes.
    4. Add the chicken and cook the breasts for 3 minutes per side before roasting in the oven.
    5. Cook for 20 minutes or until the juice runs clear.
    6. Serve over rice.

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