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Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Rajma Stew

Avocado Salsa

 


Raw Cashew and Beets

Bliss Balls Serves: 6

 


Butter less Butter Chicken

Baby Spinach Fruit and Nut Salad

 


Spinach Mung Dal Soup

Carrot Halwa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RAJMA STEW - Ingredients

1 (19 oz) can red kidney beans
1/2 red onion, chopped
2 tbsp ghee or coconut oil
1 tomato diced
cup chopped cilantro
1” fresh ginger cut into small pieces or grated
1 tsp sea salt
1 tsp red pepper
1 tsp turmeric
2 cups water

Procedure

  • Heat oil in a saucepan, add onions and cook until translucent and slightly golden brown.
  • Add tomatoes and cook 2 minutes.  Add the spices and cilantro. Cook for 2 minutes.  Add the water and kidney beans. Use less water for thicker stew.
  • Bring to a boil, reduce temperature and simmer for 30 minutes
  • Serve with your favourite rice or cooked quinoa.
     

 

 

 

RAW CASHEW AND BEETS

Ingredients

2 cups red beets, peeled and grated
cup cilantro, chopped fine
  cup cashews, dry-roasted
cup olive oil
1/3 cup lemon juice
1/3 cup maple syrup
tsp black pepper
tsp Celtic sea salt

Method

  • Whisk the olive oil, lemon juice, maple syrup, salt and pepper in a bowl.
  • Add the dressing to the grated beets and cashews.
  • Garnish with cilantro and serve at room temperature.



     

 

 

 

 

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Butter less Butter Chicken

1 large chicken breast cut into small cubes
3-4 tbsp Ghee or canola oil
cup cashews and almonds
1 large onion diced
2 tomatoes diced
1 cup fresh cilantro
1 inch fresh ginger grated
1 tsp sea salt
1 tsp red pepper
1 tsp turmeric

Procedure

  • In a frying pan heat the 2 tbsp ghee and add the onions.
  • Add the tomatoes and cilantro.
  • Add the dry spices and nuts.
  • Cook until tomatoes are soft and set aside to cool.
  • Cook the chicken in the remaining ghee.
  • Puree the tomato/onion mixture and add to the cooked chicken.
  • Serve with rice or roti.

 

 

 

Spinach Mung Dal Soup

Ingredients:

1 cup mung dal
1 cup baby spinach
1/3 cup lemon juice
1 tsp cumin seeds
1 bay leaf, whole
1 tsp turmeric
1 piece ginger (1/2 “), sliced
1 tsp of peppercorns
cup cilantro, chopped fine
1 tbsp Ghee
3-4 cups of water
1 tsp of Salt or to taste
tsp of red pepper (ground)

Method:

  • Wash and rinse Dal 2-3 times.
  • In a thick bottomed pot or pressure cooker add the ghee.  When hot add the turmeric, cumin seeds, bay leaf, ginger and peppercorns.
  • Add the dal and mix well with the spices. Boil for 15 min on low heat until dal is semi-cooked.  Add spinach and cook for 5 min. more or until spinach wilts.
  • Add salt, pepper and lemon juice.
  • Garnish with cilantro and serve hot.
     

 

 

 

 

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Avocado Salsa

1 avocado (ripe), mashed or chopped
2 ripe tomatoes, chopped into small pieces
1 red onion, finely chopped
1 jalapeno pepper, finely chopped (optional)
Juice from one lemon
Sea salt, to taste
Red chili flakes to taste

Procedure

  • Add the avocado and lemon juice to a medium bowl and mix gently to combine.
  • Add remaining ingredients, and mix gently to combine.
  • Chill or serve immediately.


     

 

 

 

Bliss Balls Serves: 6

1 cup Organic Tahini paste
1/4 cup organic honey
1/2 cup organic dates, chopped and pitted
1/2 cup organic walnuts coarsely crushed
1 cup organic unsweetened coconut powder
2 tablespoons organic sesame seeds
2 tbsp carob powder
2 tbsp sweetened coconut flakes

Method

1.  In a bowl mix first 5 ingredients to form soft dough.
2.  Divide dough into 12 balls.
3.  Roll four of the balls each in sesame seeds, carob powder and sweetened coconut flakes, coat evenly.

4. Serve at room temperature.

 

 

 

 

 

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Baby Spinach Fruit and Nut Salad

One bunch or a bag of baby spinach
1 cup strawberries sliced
1/3 cup sliced almonds
2 tbsp natural cane sugar
Dressing Ingredients
cup olive oil
2 tbsp balsamic vinegar
1 tbsp sesame seeds
1 tbsp poppy seeds

Procedure

Wash the spinach really well making sure all sand and dirt has washed off, and then pat dry with a cloth.Add the strawberries to the spinach.

  • Heat a skillet and dry roast the almonds.   When they are golden brown, add the sugar, until it melts.  Remove from heat and set aside until sugar hardens onto the almonds.
  • Add the almonds to the salad along with the dressing and serve.


     

 

 

 

Carrot Halwa

6 medium carrots grated
3 cups of organic milk
8 cardamom pods
5 Tbsp ghee
5 tbsp organic sugar
1-2 tbsp chopped almonds
Strand of saffron for colour (optional)

Method

  • Cook the grated carrots in milk with the cardamom pods and saffron.
  • Bring to a boil then reduce to medium.
  • Continue cooking, stirring frequently until all the liquid is gone.
  • Heat ghee in a frying pan over medium-low heat.
  • Add carrot mixture and cook 10-15 minutes to dry the mixture.
  • Add sugar, nuts and cook 2 minutes more.  Serve warm or cool.

    This recipe is balancing for all doshas but kapha should eat in moderation and make it with goat’s milk, if possible.

 

 

 

 

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