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Within each of us lies the power of our consent to health and to sickness,
to riches and to poverty, to freedom and to slavery.
It is we who control these things and not another.
-Richard Bach

Ayurvedic Recipes

Lime Rice
V0 P0 K0

Ingredients

Qty Type Item
1 Cup White Basmati Rice
2 Cups Water
1 TBS. Urad Dal or Mung Dal
1/2 tsp. Mustard Seeds
1/2 tsp. Tumeric Powder
2 TBS. Ground Coconut
1 pinch Hing
1 tsp. Whole Cumin Seeds
1 tsp. Fresh Lime Juice (or to taste)
2 TBS. Ghee
1 tsp. Salt

Directions
Cooking rice and dal with water for 10 to 12 minutes. Sauté spices (except for salt) in melted Ghee. Then mix rice and sautéed spice mix together (along with lime juice). Add salt. Before serving you can add cilantro and grated coconut to make the dish more colorful.

Benefits
Balances all three Doshas. Both ginger and cumin stimulate and aid in digestion. Coconut(cool, sweet) balances the Pitta raised by lime juice (sour).

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Yellow Mung Dal Soup
V0 P0 K0

Ingredients
Qty Type Item
1 Cup Yellow split Mung Dal
6 Cups Water
2 TBS. Ghee
1/2 tsp. Black Mustard Seeds
1 tsp. Whole Cumin Seeds
1 tsp. Fresh Lime Juice (or to taste)
1 pinch Hing
2 TBS. Chopped Fresh Cilantro Leaves
1/2 tsp. Salt (Rock salt is best)
1/2 tsp. Ground Coriander Seeds

Directions
Wash the Mung dal until the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in another small sauce pan add Ghee heat at medium heat. When it has melted you can add spices. Then add spiced Ghee mix to soup. Before serving garnish with freshly chopped cilantro leaves. Add salt to taste.

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Ghee (Clarified Butter)
Balances Pitta

Ingredients

Qty Type Item
1 lb. Organic, Unsalted Butter

Directions
Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. When the butter first starts to boil there will be a lot of bubbling and Spluttering, then this action will subside, next the Ghee will begin to develop a foam at the top, quietens down and turns a golden yellow color, smelling like popcorn! At this point the Ghee is done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammable and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the Ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the Ghee has been properly cooked. Once you make Ghee a time or two it becomes easy to tell when it is done.

Comments
What is Ghee? It's is basically clarified butter that has the milk solids and water removed. According to Ayurveda, Ghee is the best oil for cooking (Sesame oil being the second best). This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase one's immunity and inner strength (called Ojas in Ayurveda) And carries the properties of the herbs/ spices directly to the seventh/deepest level of tissues, also crossing the blood-brain barrier. It is very tasty and without the side effects of plain butter. There have been researches done on the beneficial effect of Ghee on Cholesterol, used in moderation and in the right manner, i.e. Not for frying! Note: Ghee does not require refrigeration if you keep moisture out of it. Don't dip a wet spoon into the Ghee jar. The Ghee will last for a year if stored properly

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