Recipes, and a few Suggestions for a Healthy Daily Routine!

I hope you are staying healthy.  With all the uncertainty and anxiety in the atmosphere, and now that we are all at home,  this is a perfect time to develop a healthy Daily Routine and help us balance Vata (with its qualities of movement and lightness we need stability and grounding) and nurture and support our health in body, mind and spirit. 

 

A few tips for the morning:  Wake up with the sun, if this is a big challenge, try and wake up a little earlier than you normally do.  Splash cold water on your face to wake up the senses, scrape your tongue with a tongue scraper (if you are not shopping in stores like Whole Foods, you can order one on line, I know Banyan Botanicals has them) and brush your teeth. This helps  remove ama or toxins and bacteria that have built up over night.    Then drink a glass of warm or hot water with 1 to 3 T of fresh lemon juice (or lime in warmer weather).  This stimulates your digestive system.   Then about 20 minutes later you can have breakfast.   Start here, and let me know if you have any questions.  I will suggest other practices that are helpful in future posts.  If you would like a consult about establishing a Daily Routine, please send me an email, dhelfeld@starpower.net, and we can do it over Zoom.

 

Now for recipes.  I have included 2.  One is a Spiced Lentil Soup that is great for dinner.  Use whatever kind of lentils or dal you happen to have.  The other is a dessert that is healthy and supports our ojas or vital essence, Ojas Balls.  Here also is a picture of the Lentil Soup with my garden Greens.

Enjoy!

 

Spiced Lentil Soup

(loosely based on a recipe from Vegetarian Epicure, book 2)

1 ¾ c red lentils, regular lentils or a combination, which have been washed and rinsed

about 10 c water (or 2 ½ quarts)

1 t sea salt

1 t fresh ginger, grated

2 to 3 T ghee

1 large onion, chopped

2 cloves garlic, peeled and chopped

2 bay leaves

¼ t cinnamon

1/8 t cloves

½ t powdered turmeric

1 t ground cumin

1 dried chili pepper

2 cups chopped greens (choose from collards, kale, mustard, or/and spinach)

¼ c or more of chopped parsley

4 T chopped cilantro and more for garnish

freshly ground black pepper

paprika for garnish, optional

In a big pot put the lentils, water and salt, Bring the water to a boil, lower heat and grate in the ginger. Then cover and simmer for about 45 minutes.

While the lentils are cooking heat the ghee in a skillet, add the onions, cook for a couple of minutes, then add the garlic and bay leaves and saute them until the onions are translucent. Add the dry spices and cook on low heat up to a minute, stirring to prevent sticking. Stir this mixture into the lentils and coninue cooking for another 25 minutes or so, stirring occasionally. Add the greens other than spinach after 15 minutes. Add the parlsey and cilantro (and spinach if using) and cook for 5 to 10 minutes longer. Grate in black pepper, at least 9 twists. Taste for salt.

Sprinkle each bowl with paprika and some cilantro. Serves 4 to 6

 

Debbie's Delicious Bone Healthy Ojas Balls

1 c slivered raw almonds

½ t powdered ginger

½ t powdered cardamom

1 c coarsely chopped medjool dates, about 9.

1/3 to ½ c tahini, not too liquidy

1 to 2 T coconut oil, enough to make a good consistency

1T raw honey

¼ t sea salt, more or less to taste

Toast the almonds either in a small frying pan over low heat or in a toaster oven on low until slightly light brown in some places, 8 to 15 minutes.

Put half of the almonds and the ginger and cardamom in a food processor and process until the almonds are finely ground, but not a paste. Then add the dates, the rest of the almonds, tahini, honey and 1T coconut oil and pulse until the mixture comes together, adding more oil if needed. There should be some tiny almond pieces.

Line a large plate with wax paper.

Roll the mixture into balls a little smaller than walnuts. Then roll each ball into the sea salt and place on the wax paper an inch or so apart. Let sit for 10 or 15 minutes. Then put in containers on the wax paper and refrigerate. When ready to serve, take the balls out of the refrigerator about 10 minutes before eating.

Makes about 20 balls.