GHEE
Sattva is a Sanscrit word for balance and contentment. If I were to describe one food as Sattvic
that would be ghee. Contrary to what
people think, ghee is not the same as butter.
It is made from butter, but a transformation takes place when it is
cooked. Ghee is a vehicle by which it
takes other viable substances to your deepest tissues. It builds ojas, which, according to Ayurveda,
is the life force that sustains us. If
you’re feeling run down and tired or if your skin is dry, try taking a
tablespoon of melted ghee in the morning on an empty stomach and see the
transformation! Saute with it instead
of oil for a completely different taste and energy.
You will need:
ONE PACKET OF UNSALTED, ORGANIC BUTTER
ONE SMALL SAUCE PAN
The reason that I feel I am such an expert on making ghee is
because I have burned it several times!! You need to be present while making
ghee, even more so than regular cooking.
What your attitude is like while making it makes a big difference in the
outcome. Be in a relaxed and loving
mood.
Start out with ½ pound at first. This way, if you burn it, you won’t be
wasting so much. But if you are really
present and you follow these steps, you will have a lovely, golden pot of gold.
In the sauce pan over low heat put two cubes of butter. Once the butter starts to melt, you will hear
a crackling and bubbles start to form on the top. This is the process by which all the water is
cooking out. This may take up to 15 to
30 minutes. If it sounds too intense,
turn the heat down. If it’s making no
sound turn the heat up. Raise the pot
off the flame for a second every once in a while just to give it a break.
When it’s time, you will know. It will start to calm down and quiet. Little bubbles will start to form on the top
(as opposed to the big ones while cooking)
and it will smell like buttered popcorn.
Turn the heat off and let it sit for 10 minutes while all the fat and
impurities sink to the bottom.
With some cheese cloth over the jar, pour in the melted
ghee. It should be a golden brown. Enjoy!
Use a clean, dry spoon every time you dip into this jar which should be
stored outside of the fridge. It can
stay on your shelf indefinetly. In fact,
it has been said that 10 year old ghee is very medicinal.
Note: If it molds on
the top, that means you didn’t let it cook long enough. Another reason to only use a small amount at
first.
KITCHARI
Kitcheri, a relatively simple
stew of basmati rice and yellow split mung beans, is the core of nutritional
healing. It is easy to digest and assimilate, highly nutritious, and can be
made in numerous variations. Profound healing can occur simply by adding
kitcheri to one’s diet on a regular basis. The following recipe is enough to
generously serve one person as a complete meal; adjust according to the number
of servings desired. Use organic ingredients whenever possible.
INGREDIENTS; AMOUNTS:
Yellow split mung beans 1/2 cup
Basmati rice 1/4 cup
Ghee 1
tablespoon, or more as needed to balance vata
mustard seed ¼-1/2
tsp.
Turmeric ¼-1/2
tsp.
Water Approx. 31/2 cups
depending on how soupy you want it.
Optional
vegetables; favor easy to digest - squashes, carrots, asparagus
Preparation:
1. Wash mung and rice til water runs clear Soak
for one hour or up to overnite.
2.
After the mung
beans have soaked, rinse rice until water runs clear and set aside.
3.
Chop vegetables
4.
Sauté the whole
herbs such as whole cumin, whole fennel and whole mustard seeds
In
ghee or oil; cook until the mustard seeds start to pop.
Add additional optional spices such as turmeric and sauté briefly.
Add additional optional spices such as turmeric and sauté briefly.
5. Add the mung
beans and rice and sauté for 30 seconds.
6.
Add water to cover an inch above.. bring
to a boil. Reduce heat, cover and cook over low heat for approx.10 min add veggies and cook another 10 mins. don’t worry if it’s mushy.. That is easier to
digest that way.
8.
Pitta: before
serving, add fresh cilantro and ground coriander.
VARIATION;
If
you prefer, you may cook the mung beans and the rice separately.
Cook the rice according to package directions and set aside. To cook the mung beans,
follow the above directions, reducing the water by about
1/2 . Spoon mung beans over cooked rice and
serve. Cook the rice according to package directions and set aside. To cook the mung beans,
follow the above directions, reducing the water by about
Garnish with fresh cilantro if you wish.
RICE: you can add coconut oil while cooking...yumm
MUNG: after mung is cooked, take some ghee in a pan add mustard, fennel and cumin seeds until they pop. then add turmeric cook for one minute then add to mung...double yummm!
FOTO OF KITCHARI COOKED SEPARATELY
********************
1 CUP ALMONDS SOAKED OVER NIGHT
2 OR 3 DATES
SPLASH OF VANILLA
2 CUPS WATER
DRAIN ALMONDS AND RINSE.. PUT IN A BLENDER WITH DATES AND VANILLA AND HALF OF THE WATER. GRIND FINE IN BLENDER. ADD REST OF WATER AND BLEND. THEN STRAIN THRU A CHEESECLOTH OR SIEVE.
NOTE: YOU MAY USE MORE OR LESS WATER, DEPENDING ON YOUR PREFERENCE OF CONSISTENCY. STORE IN FRIDGE FOR UP TO 3 DAYS....SO GOOD!!!
Almond Energy Drink With frozen banana
Makes 1 serving
This is an energy drink which helps to replenish energy before, during and
after Panchakarma programs, helps to builds tissue metabolism (Dhatu vardhaka),
and enhances Ojas. I just throw those almost too ripe bananas in the freezer and use them when needed.
Ingredients:
- 5 almonds, soaked and peeled
- 2 Medjool dates (fresh)
- Frozen banana
- 1/2 cup water
- 1 pinch cinnamon
- 1 pinch cardamom
- 1 pinch ginger powder
- 1 pinch fennel powder
Procedure:
- Thoroughly wash the almonds and dates in water and discard the water
- If you have time, soak washed almonds and dates in 1/2 cup water overnight. In the morning, drain and reserve the water. Peel the skins of the almonds and dates and discard.
- Skin frozen banana
- Add the cinnamon, cardamom, ginger and fennel powders
- Blend all together in a blender until it is well and uniformly mixed.
- Drink while still warm.
note: add berries, green powder, bee pollen or anything that you love!
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