This is one of my favorite recipes! Warming & flavorful!
- ¼ c. ghee
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 tsp. peeled and minced ginger root
- 2 small firm apples, peeled, cored and diced
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp. curry powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. ground cinnamon
- ½ tsp. turmeric pwd. (or 1 inch of freshly chopped)
- ¼ tsp. cardamom
- ¼ tsp. fresh ground black pepper
- ½ tsp. dried thyme
- ½ c. red lentils (uncooked)
- 3 c. chicken or vegetable broth
- ⅔ c. coconut milk
- Salt and black pepper to taste
- ½ c. roasted cashews
- ½ c. chopped scallions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.
Recipe by The Wanderlust Kitchen
“In the midst of winter, I finally learned that there was in me an invincible summer.”
“The past has flown away. The coming month and year do not exist. Ours only is the present’s tiny point.” – Mahmud Shabistari
Wishing you peace, health, and happiness this holiday season and always!
Whether you are new or seasoned to Ayurveda; nature is beckoning you to explore!
Special 20% off: Initial Ayurvedic Consultations and Polarity/Marma Point therapy – until 12/15/17.
Are you ready to follow your path?
Moving into the Vata time of year.….
I move with the infinite in Nature’s power.
I hold the fire of the soul.
I hold life and healing.
Warm Cardamom Milk (Vata pacifying):
2 cups organic whole milk
2 tsp. ghee
1/4 tsp. ground cardamom
1 Tb. finely ground cashews
3 or 4 strands saffron
- Place all the ingredients in a sauce pot, over medium heat bring to a boil, stirring frequently,
- Pour into mugs & enjoy!
Yarema, M.D.,Thomas. Rhoda,D.A.S.. Brannigan,Johnny. Eat, Taste, Heal.Hawaii: Five Elements Press,2006.
According to Ayurveda, rose petals have an affinity for the heart, calming effect on the nerves, and can gently lift the spirits.
Roses can also help in a variety of ways to pacify the heat and intensity of pitta during the summer!
Here are a few lovely ideas to self nurture: Rose petal spritzer, Rose petal elixir, and/or a dab of rose essential oil on your wrist!
“Sometimes the purpose of the thorn is simply to draw attention to the rose.”- Cristen Rodgers
And Pitta Season!
Elements: composed of fire and water
Meaning: “that which digests things”
Qualities: oily, sharp, moving, liquid, penetrating, hot, light, and acidic
General tips to help pacify Pitta during the Summer season:
- Avoid stimulants and acidic foods; follow a pitta-pacifying diet.
- Include walks in nature, time for self-reflection and meditation as part of your daily routine.
- Keep the body & mind cool – avoid overheating.
- Exercise in a manner that is not too competitive or overexercise.
- Work on keeping your schedule within your healthy, natural limits.
Here’s a wonderful Pitta pacifying drink:
REJUVENATING MANGO DRINK
• 1 cup mango juice
• 1 tsp ghee
• pinch of cardamom
• pinch of saffron
Blend these ingredients together and enjoy!
This drink will bring energy and vitality to your entire being!
“Life and death, joy and sorrow, gain and loss; These dualities cannot be avoided. Learn to accept what you cannot change.” -The Ramayana (Bk 2)
Serves 5 to 6
6 c. of filtered water
1 tsp. black tea
8 crushed cardamom pods
4 whole cloves
2 whole star anise pods
2 cinnamon sticks
2 tsp. of crushed coriander seeds
1 tablespoon grated ginger
1 tablespoon whole fennel seeds
2 c. almond milk
Honey or stevia powder
- In a large saucepan, bring the water to a boil over high heat.
- Using a mortar and pestle or the back of a spoon, firmly press each cardamom pod until it cracks open, leaving the seeds inside.
- Add the cardamom pods, cloves, star anise cinnamon, ginger, coriander, and fennel. Reduce heat and simmer for 10 minutes.
- Stir the almond milk. Add sugar to taste. Continue to simmer until the sugar is dissolved, 2 to 3 more minutes.
- Pour the chai through a strainer into cups or mugs.
Yarema, M.D., Thomas. Rhoda, D.A.S.. Brannigan, Johnny. Eat, Taste, Heal. Hawaii: Five Elements Press, 2006.