2 tabs coconut oil (can use ghee but the flavour of the coconut is nice in this one) 1 shallot or 1/2 small onion - finely chopped Knob of fresh ginger - cut small 2 celery sticks - chopped 1 head broccoli broken into small florets and chopped 2 courgettes - chopped...
For Spring and other times when the body has too much inflammationOne cup of whole mung beans (round green ones) 3 cups of water Piece dried seaweed (optional but it softens the mung beans 1 cup basmati rice 2 tablespoons coconut chips 1/2 cup boiling water Small...
This simple nutritious dish can be varied to use any vegetables you have in the fridge, and it is great when made in a slow cooker. Served with rice it provides complete protein just like the Kitchari recipe. This stew reheats very well too and can be frozen if you...
We use whatever is coming through in our Spring recipes. This is where you have to be creative and use subtle seasonings to give the dish a depth of flavour. In this simple stir fry I have used mainly radish leaves, then added a few young beetroot leaves and some...
This is a simple idea for a side dish from China—surprisingly delicious and easy to make. It uses the idea of ‘cooking’ a raw vegetable with hot oil and spices. For this recipe it is best to use kohlrabi that is not too ‘woody’. Serves 4 as a side | Prep time: 10 mins...
Beetroots are an Ayurvedic superfood, especially when cooked and not pickled. They are easy to grow at home too. This recipe is an unusually quick way to make a meal of them. If you wish you can make an even quicker version, though the flavours will not be as deep....
This dish is traditionally made with the large cabbage usually sold as ‘Chinese leaves’ and sometimes as ‘Peking cabbage’ in the west, but it is also delicious made with our own home-grown sweetheart cabbage. You can make it at any time of year but we like it in...
Serves 4 | Prep time: 10 mins (+ 2 hrs soaking time) | Cooking time: 30 mins ½ cup yellow split mung dal1 cup basmati rice3 tbsp ghee or coconut oil½ tsp black mustard seeds1 tsp cumin seeds¼ tsp hing (asafoetida)1 tsp turmeric½ tsp salt (or veg stock cube...
Serves 3-4 | Prep time: 20 mins (+ overnight soaking) | Cooking time: 1 hr 25 mins100g dried soup mix (usually pearl barley, dried peas, split peas and lentils) 2 tsp cumin 2 tsp mixed dried or fresh herbs 1 small onion 4 white mushrooms 1 leek 2 celery sticks 1...
When you grow your own food there is always a gap between the end of the winter crop and the bounty of the new season, but this is the time when you can enjoy foraging for natures offerings. The wild leaves in these next two Spring recipes are delicate in flavour but...
So long as you buy free range eggs from a known source where the hens are genuinely cared for eggs can be a good source of protein, though they are considered ‘heating’ in Ayurveda. This now familiar combination of herbs makes them more digestible—and delicious.2...