One of our members, Jeeta, is a Trained Ayurvedic Lifestyle Consultant, who is always bringing in treats she cooks from home for the teachers to enjoy.  Her cooking can be described as aromatic and frankly, just made with love.  Here is one of her ayurvedic inspired recipes we asked her to share after she brought it in this month for us to try.  
​Excellent to pacify vata and kapha. To make it pitta friendly, exclude red pepper.

Ingredients:
2 medium potatoes (boiled)
1/2 large cauliflower (chopped)
1/2 bunch (1/2 lb) broccoli (chopped)
1 large green pepper (chopped)
1 onion large (finely chopped)
1 cup of peas
1 cup of mock meat (sloppy joe texture)
2 lbs fresh tomatoes (chopped)
4 cloves of garlic (mashed)
​
Ingredients for Spice Mix:
Roast spices in an iron skillet on very low flame for 2 minutes, stir constantly.
1 teaspoon fennel seeds
1 tablespoon coriander powder
1 teaspoon cumin powder
1 dry red pepper or 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon each of cinnamon, clove and turmeric powder
I use whole spices for this and grind after roasting.  This mix can be made ahead of time and used in any dish.

Instructions:
In a large (thick bottomed) pot, heat a tablespoon of ghee.  Saute the onions in the ghee until they are transparent. Add the minced garlic and stir.  Now add the cauliflower, broccoli, potatoes.  Add 2 cups of water.  Cover and cook for 10 minutes on medium heat.  Add tomatoes and spice mix and continue to cook until the mixture is thick.  Add precooked mock meat, peas, peppers and salt to taste until everything is cooked together.  Garnish with lemon and cilantro.  Serve on fresh bread or enjoy by itself. 

To make this dish vegan simply replace ghee for coconut oil.

One of our members, Jeeta, is a Trained Ayurvedic Lifestyle Consultant, who is always bringing in treats she cooks from home for the teachers to enjoy.  Her cooking can be described as aromatic and frankly, just made with love.  Here is one of her ayurvedic inspired recipes we asked her to share after she brought it in this month for us to try. 

She says, "This dish can be enjoyed as breakfast or as a meal.  You acn use almond or oat milk if you are vegan.  It's one of the best remedies to pacify both pitta and vata.  It is very good for pitta because the tastes are sweet and cooling. "

​Hope you enjoy!

Ingredients:
1 cup rice
5 cups milk
2 tbsp almond flour
1/4 cup sugar
1/4 cup pistachios
7-10 strips of saffron
2 dates finely chopped (optional)
2 dried figs finely chopped (optional)
A pinch of ginger powder
A pinch of cardamom powder

Instructions
Cook the rice in 2 cups of water.  In a heavy bottomed pan bring the milk to a boil.  Add to it the cooked rice, almond flour, sugar, and saffron.  Turn the heat to the lowest setting and allow the milk to boil down to about 3 cups.  Stir from time to time.  This is the time to use an immersion blender to get to your preferred texture/thickness.  Add everything else and enjoy warm or serve cold.  Can be refrigerated for two days.