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Recipes

FULL PROOF GHEE!

3/18/2016

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“Fool”or full proof recipe!

Place 1 or 2 pound butter in a Dutch oven and cook, uncovered, on lower- middle rack at 250° oven for 2-3 hrs, or until all water evaporates and solids are golden brown. Let cool slightly and strain ghee through a fine mesh sieve lined with cheesecloth.
Pour into a clean jar, let cool completely and seal.
Ghee can be kept sealed, in a cool place for 3 month or refrigerated for up to one year.
This is a recipe from Cook’s illustrated.

In Ayurveda the health benefits of ghee are many…..ghee is clarified butter with the water totally evaporated. High smoking temperature around 400°F. In winter it is dry so we need unctuous food…fat….to keep us warm and from drying. Ghee nourishes us in the deep tissues….bones, brain….According to the ayurvedic ancient text, ghee is good for inflammation, memory, digestion and during a detoxifying cleanse ….. We just need fat but of course in moderation. Vata constitution or aggravation need it the most, no moderation for them! Pitta in moderation because pita naturally has oil. Kapha is the most unctuous so in greater moderation. If ghee is consumed at a level of 10% or less of total calories and the other fats consumed are plant based ghee is beneficial.
In average 1-2 Tblsp/day.
:)
Enjoy!
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Mung Dal

3/12/2016

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Mung Dal
1-2 cup split yellow mung dal
6 cups water
4 tbsp olive oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 pinch hing
1 small cilantro leaves chopped if available or substitute with crushed coriander seeds.
5 curry leaves fresh or dried
1 tsp turmeric
1 tsp masala powder
1/2 tsp salt
  • Wash the mung dal until the water is clear
  • Put the mung dal into the soup pot with 3 cups of water
  • Cook on medium heat for 25 minutes, uncovered, stirring occasionally
  • Add the 3 cups of water and simmer for another 20 minutes
  • Remove from the heat
  • In a small sauce pan, heat the oil and sauté the seeds and hing until the seeds pop
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Mung Dal Kitchari

3/12/2016

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Mung Dal Kitchari (vata)
1 cup of rice
1/2 cup yellow split mung dal
3 tbsp of ghee
1 tsp of black mustard seeds
1 tsp of cumin seeds
2 pinches of hing
1/2 tsp of turmeric
1/2 tsp of salt
4 cups of water
  • Wash the mung dal and the rice well.
  • In a saucepan over medium heat , heat the ghee and add the mustard seeds, cumin seeds and hing. Stir until the seeds pop. 
  • Add the rice, mung dal, turmeric and salt and stir until well blended with the spices. 
  • Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.
  • Turn down the heat to low and cover, leaving the lid slightly ajar. 
  • Cook until tender, about 20 minutes.
This recipe is tridoshic but particularly good for vata.
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