Recipes


The following are a few of our favorites: 

Chai-Spiced Oats 

1 Cup Organic Oats 
1 tsp. Ground Cinamon
1 tsp. Ground Cardamom
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
1/2 tsp. Ground Ginger
1/4 tsp. Salt
1/2 Cup Raisins
2 Cups Water

Mix oats, spices, salt and raisins in pot. Add water and turn on high heat to boil. Turn to low/simmer for 5-10 minutes. 

Coconut Chutney 

2 Cups Fresh Frozen Coconut 
1 Tbs. Sunflower Oil 
1 Tsp. Mustard Seeds 
1 Tsp. Cumin Seeds 
1 Tsp. Turmeric 
Pinch Hing 
8 Curry (Neem) Leaves (fresh or dried) 
2-4 Thai chili peppers/ dried red chili peppers 
1 T. Fresh Ginger (minced or grated) 
1 Lime (juiced) 
1 tsp. Rock or Sea Salt 
1 T. Agave Nectar (or other sweetener) 
¼ Cup Cilantro

Set coconut out in room temperature to thaw (5-10 minutes). Heat oil on medium-high. Add mustard seeds and take off heat when they start to pop. Add cumin seeds, hing and curry leaves and stir. Place remaining ingredients in blender. Blend and slowly add warm water until chutney is well blended (but not too watery). Pour in bowl. Garnish with cilantro and serve.

Savory Spring Greens

1 bunch Broccoli (or asparagus, etc) 
1 bunch Chard (or other leafy green) 
¼ Cup Fennel bulb 
1 Tbs. Fresh Ginger 
¼ - ½ Cup Ghee 
2 Lemons (Juice) 
1 tsp. Lemon Zest 
1-2 tsp Fresh Rosemary 
½-1 tsp. Dried Thyme 
½-1 tsp. Dried Basil 
½-1 tsp. Dried Sage 
½-1 tsp. Dried Tarragon 
1 tsp. Rock or Sea Salt 
1-2 tsp. Ground Black Pepper 
2 Tbs. Toasted Sunflower Seeds

Cut broccoli into approx. 2 inch pieces. Steam or boil for approx. 10 minutes. Chop chard and place in pot with broccoli and steam or boil for another 5 minutes. Finely chop fennel bulb and ginger. Heat ghee over medium heat and sauté fennel and ginger until soft. Add lemon juice, lemon zest, and herbs. Cook on low heat for another 5 minutes. Toast sunflower seeds in toaster oven (if available). Strain vegetables and place back in pot. Pour herbed ghee over veggies and stir. Cook on low heat for another 5 minutes (or until vegetables are cooked to your preference. Add toasted sunflower seeds and stir. Add salt and pepper to taste and serve.

Tri-Doshic Mung Dhal 

1 Cup Mung Dhal (whole or split) 
4-6 Cups Water 
1 Tbs. Sunflower Oil 
1 tsp. Mustard Seeds 
1 tsp. Cumin Seeds 
1 tsp. Turmeric 
Pinch Hing 
1-2 Tbs. Curry Blend 
½ -1 tsp. Cinnamon 
1-2 tsp. Rock or Sea Salt 
2 Tbs. Agave Nectar 
2 tsp. Apple Cider Vinegar
8-11 Curry Leaves 
½ Cup Fresh Cilantro 


Rinse and drain mung dhal. (If using whole mung, soak overnight to reduce cooking time). Heat sunflower oil in pot on medium-high heat. Add mustard seeds and cumin seeds. When seeds start to pop, add turmeric and hing. Add mung dhal and 4 cups water. Bring to boil and reduce to medium heat. Cook until dhal has absorbed water. Add more water if dhal is still hard. Add remaining ingredients and simmer for another 10-15 minutes. Garnish with cilantro and serve.  

*Pancha Pesto Pasta

1/2 Cup Fresh Basil
1/2 Cup Fresh Arugala
1/2 Cup Fresh Cilantro
1/2 Cup Fresh Italian Parsley
2 T. Fresh Rosemary
1/4 Cup Olive Oil
2 T. Sunflower Seeds (or pumpkin seeds)
1 Lemon (juice)
1/2 t. Lemon Zest
1-2 t. Rock Salt

Splash of water

Place all ingredients in food processor or blender. Blend until paste (add more water if needed).  * "Pancha" means five in sanksrit.  Here, five fresh herbs are used to counterbalance the heating quality of the basil, which makes this a great pesto sauce for Pitta as the traditional basil / pine-nut pesto may be too heating and aggravating.  The cilantro and parsley as well as the seeds (sunflower or pumpkin) provide cooling qualities.