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Vegetarian Recipes

Here are some of the delicious recipes that we cook during the retreats to nourish and replenish soul and body… they follow Ayurvedic principles.

Power Drink

Serves 1.

The Power drink was first introduced to us by Dr. Kamlesh, reputed Ayurvedic Physician , who, for the past few years, has been teaching in our Centers and Ashrams the basic principles of Ayurveda (particularly of a balanced diet) for good health.

This very nutritious drink is a real tonic . Dr. Kamlesh recommends taking it as a breakfast. The almonds are said to be excellent for the brain. The dry fruits with provide you with plenty of energy to go through the morning. Soaking retains all their qualities while making them easily digestible.

Ingredients:

5 almonds

1 big dry fig

1 or 2 dates; a few nuts (e.g. cashew or pistachios)

a few filaments of Saffron

a few drops of rose water

Instructions:

The night before, soak the almonds in one bowl and the rest of the ingredients separately.In the morning peel the almonds – this will be made easier after the overnight soaking. Take off the pit from the dates and mix all the ingredients in the mixer, adding the saffron, the soaking water and extra water if needed to adjust the consistency (it should remain quite thick). Add a few drops of rose water before serving.

Curried Peas and Cauliflower

Serves 4 to 6.

Ingredients:

2 cups fresh (recommended) or frozen peas

3 cups of cut up cauliflower

4 tbsp. of oil

2 tsp. of cumin seeds

1 tsp. of black mustard seeds

2 tsp. of salt.

Instructions:

Heat the oil in a heavy frying pan and add to it the mustard seeds. When mustard seeds pop, add vegetables and salt. Stir the veggies well. Lower heat way down and cover. Simmer stirring occasionally until veggies are tender (about 5 minutes)

Lentils in Molasses

Serves 4 to 6.

Ingredients:

2 cups lentils

4 cups water

1 bay leaf

3/4 cup tomato paste

3 tbsp. molasses

2 tsp. sugar or honey

1/2 tsp. ginger powder

1/2 mustard powder

1/2 chili powder

1 tsp. black pepper

salt to taste

Instructions:

Cook lentils in water with bay leaf for 45 minutes, making sure that the lentil stay whole. When cooked, add the rest of the ingredients and stir well. Simmer for another 15 minutes and then serve hot.

Sivananda Oatmeal Cookies

Makes about 20 cookies.

These are very popular in all our locations. The students like to have a nutritious cookie after taking a Yoga class. They are good for you, they are filling, and they taste SOOOOO good.

Ingredients:

3 1/2 cups oatmeal

2 1/2 cups whole wheat pastry flour

1/2 cup raisins

1 cup ground almonds or hazelnuts

3/4 cup oil

1 1/2 cups honey

3/4 cup milk

1/4 tsp. Salt

3/4 tsp. Nutmeg

1 1/2 tsp. Cinnamon

1 tbsp. baking powder

Instructions:

Mix wet ingredients. Mix and sift all dry ingredients (except nuts) into the wet ones. Now add the ground nuts. Shape cookies 2 to 3 inches onto greased cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes.

Vitality Dressing

Salad dressing goes with grains as well as leaves and is very satisfying.

10 minutes prep

all year round

Ingredients:

Combine –

2 cups olive oil

1/2 cup tamari

2 tsp coriander

2 tsp ground ginger

2 tsp powdered cuimin

2 tsp basil (dry)

2 tsp dried dill weed

3 tsp granulated or finely minced onion

4 tsp Dijon mustard

Instructions:

blend for 1 minute and keep cold.

Lentil Chile Dhal

This is a firm favourite and comes out on every retreat, as it is wholesome, delicious, and really seems to fill you up after long country walks and long yoga sessions!

Prep – 15 mins

Cook – 40 mins

All Year, serves 4

In a pot –

1 1/2 cups red lentils

2 whole green chiles, chopped

1 tsp turmeric

3 bay leaves

41/2 cups water

boil, simmer. Stir often. Cook 30 mins.

In a frying pan – sauté

3 tbsp ghee

1 cup onion minced

add –

1 cup tomatoes, minced

1 tbsp fresh ginger, peeled and grated

continue to sauté until soft, add salt to taste. Blend in blender until smooth. Mix with cooked lentils.

In a small pan –

2 tbsp ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

when seeds pop, add

1/2 tsp dried crushed chile, then 2 tsp garlic (minced)

turn heat off immediately and let it sizzle, add to dhal, garnish with coriander leaves and serve warm.

Mmmmmmmm enjoy!

Chai

Anywhere you go in India you will be offered chai, often made with black tea, condensed milk and a tonne of sugar – here is the healthy version!

Ingredients:

1 tsp Peppercorns

1 tsp Fennel

4 Star anis

4 Cloves

1 Cinnamon stick

4 Cardamom pods

1/2 inch Fresh ginger

(Don’t worry if you don’t have all of these- Improvise!!)

Add all the ingredients to a large saucepan of water (4 pints?) and bring to the boil, take off the heat and add;

4 Rooibus tea bags

handful of Fresh mint

Steep for fifteen minutes, add

Milk (soya works) – to taste

Honey to taste – quite a lot is good.

Keep the chai warm, but do not let it simmer. Sieve it and serve hot!

Enjoy on a damp cold afternoon with one of our delicious cakes on return from a walk or simply with breakfast.

Moira’s Malt Loaf

This cake contains naturally occurring phytoestogens from the soya plant. It is high in dietary fibre and is a good source of essential fatty acids. It could be made gluten-free by replacing the wholemeal flour with extra soya flour and oats. There are no eggs and the fats and sugars occur naturally in the foods. It contains no dairy products.

Ingredients:

200g soya flour 500g raisins

200g wholemeal flour 1 tsp ground nutmeg

200g rolled oats 1 tsp ground cinnamon

200g golden linseed 1 tsp ground ginger

100g pumpkin seeds 4 tbs clear honey

100g flaked almonds 4 tbs malt extract

100g sunflower seeds 1 litre soya milk

100g sesame seeds 100g chopped glace ginger

Instructions:

1. Mix all ingredients together in a large bowl. The mixture will be stiff but not dry. Leave for 30 min.

2. Heat oven to 190 C. Line 2 x 1kg loaf tins with non-stick paper.

3. Pack mixture into loaf tins and cover with paper to stop the surface drying out too much.

4. Bake for 1 hour 10 min. Remove the paper and continue baking for about 15 min until the cakes are brown.

5. Leave to cool covered with a clean tea towel.

6. Put in plastic bags and store in the fridge (about 2 weeks) or freezer (2 months). The cake will go mouldy if left out at room temperature or left in the ‘fridge too long.


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