Delicious Winter Salad Toasted Millet, Roasted Fennel, and Avocado

Delicious Winter Salad Toasted Millet, Roasted Fennel, and Avocado

Serves six 1 cup millet 2 1/2 cups of vegetable stock 5 tablespoons olive oil, divided 3 tablespoons orange juice divided (half squeeze orange) 2 fennel bulbs=stalks removed, halved and cut into 1 1/2 inch wedges Salt, pepper, and turmeric to taste 2 tablespoon stone-ground mustard 2 avocados sliced 1/4 cup chopped kalamata olives 1/4 cup chopped fresh mint This recipe has the six tastes Ayurvedicly correct. Since it’s the holidays many of us will be breaking the rules of food combining.  If that is the case, omit one avocado, replace with four tangerines, peeled and segmented.  This salad is packed with flavor and will be on our table for Christmas.  Enjoy! Heat saucepan over medium heat.  Add millet and taost, stirring frequently, until light brown and fragrant, about 7 minutes.  Carefully add vegetable stock and bring to a boil.  Cover, reduce to a simmer ,a nd cook until millet…

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Summer Cool Down Tips to Balance Your Pitta Dosha

    Signs and Symptoms of Pitta Dosha Out of Balance In the summer pitta dosha is elevated the quickest.  Pitta governs our skin.  If your skin easily breaks out with acne, hives, or rashes this is a sign you have Pitta skin.  You may sunburn easily or even prone to sun spots.  Your bowels may become loose, diarrhea, or experience a burning sensation with elimanation.  Pittas’ have a tendency towards acid indigestion, heart burn, regurgitation, and burning feet.  When we get heated up in our mind you may become irritable, judgmental, angry, or violent.  This group of examples are symptoms you may feel off and on through out the whole year when your Pitta is out of balance. Below are a few ways to remedy your situation. If you would like more information on these issues now would be a great time for an Ayurvedic Consultation!  I have worked with…

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Kichari (simple stew) Used in Ayurvedic Cleansing Therapy

Kichari or Kichadi is easy to digest and helps assimilation in the body. Known as a mono diet to help reset the digestive system. Kichari is helpful when working with an elimination diet. You can make many variations of kichari by using different mung beans, grains, and spices. Since we’re focusing on the spring season by reducing water weight, allergies, colds, and coughs listed below is a recipe for the lungs. The lungs are a kapha organ and spring is a kapha season. Lung Kichari preparation time: about 1 1/2 hours 1/2 cup dry garbanzo beans 2 to 4 cups of water (as needed) 6 cups of water 1/2 stick kombu 1/8 tsp of asafoetida (hing) 1 parsnip, chopped (optional) 1 to 2 tablespoons of ghee 1 carrot, chopped 1/2 tsp black mustard seeds 1 cup of cabbage or broccoli, chopped 1 tsp cumin seeds (omit for Vata) 1 tsp…

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Squash Season, Here’s a New Twist to Mac and Cheese

1 large spaghetti squash Safflower oil 2 cups broccoli florets, steamed. Option 1 cup of spinach 1 tablespoon ghee 1 tablespoon flour 1 cup milk, almond, or soy 1 cup shredded cheddar cheese 1/2 cup grated parmesan 1 teaspoon red pepper flakes or chile powder 1 teaspoon of black pepper 1/2 teaspoon of mineral salt 1/4 teaspoon of garlic powder 1/4 teaspoon of turmeric 1 table spoon grated parmesan, optional garnish DIRECTIONS Preheat oven to 400ºF. Cut spaghetti squash in half, and scoop out and discard seeds. Brush oil onto the center of both halves of squash, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes. Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl. Add in all spices and steamed broccoli florets to bowl and set aside. In a…

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