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Early winter Recipes
Cranberry Chutney
Ingredients
2 Tb ghee or almond oil
2 Tb fresh grated ginger
½ handful raisins
½ handful currents
8 dates, pitted and cut into small pieces
Juice of one lime or lemon
2 handfuls fresh cranberries
1 tsp ground cinnamon
1 tsp ground cardamom
¼ tsp ground cloves
¼ cup warm water
Method
Melt ghee in a large, heavy bottomed skillet. Sautee the spice powders and ginger for a minute or so and then add cranberries. Cover and simmer on low heat for about 3 minutes, until the cranberries are semi-soft. Stir in dried fruits and lime juice. (Lime will give the chutney more sweet taste whereas lemon will give more sour. Consider your dosha when making your choice!) Stir in dried fruits. Add warm water as needed to reach desired softness. Remove from heat and let stand for several minutes before sampling.
Ginger Cookies
Ingredients
4 Tb turbinado sugar
2 cups all-purpose or whole wheat flour
1 tsp baking soda
¼ tsp salt
2 ½ tsp powdered ginger
½ tsp ground cinnamon
½ tsp ground cloves
½ cup canola oil
¼ cup molasses
¼ cup soy milk
1 cup sugar
1 tsp vanilla extract
Method
Preheat oven to 350. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl. Sift together flour, baking soda, salt and spices. In a separate large mixing bowl, mix together oil, molasses, soy milk, sugar and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch balls, flatten into discs. Press the cookie tops into the turbinado sugar and place sugar-side up on the cookie sheet. Bake for 10-12 minutes. Let cool on cookie sheet for 3-5 minutes then transfer to a cooling rack.
Ayurvedic Kichadi
Ingredients
1/2 cup Basmati rice, washed
1/2 cup mung dhal, washed
4-6 cups pure water
1/2 tsp rock salt
1/8 tsp black pepper
1/4 tsp turmeric
2 tsp cumin seeds
1/2 tsp minced fresh ginger
1 Tb chopped fresh cilantro
2 Tb ghee
Method
In a large pot add the rice, beans and water. Bring to a boil and then let simmer. In a small saucepan, heat the ghee and then add the spice powders, ginger and salt. Simmer gently for a few minutes and then pour the mixture into the pot of rice and beans. Cook gently until all the water has been absorbed. Remember spice proportions are approximate and can be adjusted according to season and dosha. Top with chopped cilantro.
Herbal Chai
Ingredients
Small saucepan of water
2 slices ginger root
3-4 cardamom pods, cracked open
1 large cinnamon stick
3 cloves
2 peppercorns
1 large pinch fennel seeds
Method
Amounts of ingredients are approximate; adjust to your own taste and dosha. You can add 1-2 tsp black tea if you would like caffeine. Add spices to water and bring to a boil. Turn to a simmer and let cook for 5-10 minutes. The longer you simmer, the stronger the flavors will be. Strain and drink. You can add milk/soymilk and some sweetener if you like. You can also make a larger batch and drink it throughout the day.
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