YOGI CAMERON S SIMPLE EATING 5 EASY RECIPES TO KICK-START YOUR AYURVEDIC DIET

YOGI CAMERON S SIMPLE EATING 5 EASY RECIPES TO KICK-START YOUR AYURVEDIC DIET

In our house, Ayurvedic cooking means mixing the foods in the correct combinations and in the right quantity. It s also about having all fresh ingredients from the local farmers market and reciting mantras while cooking. All this makes for very balanced food with powerful energy, which translates into a healthy body and peaceful mind. Hope you enjoy the dishes. Much Love Yogini Jaima & Yogi Cameron

CONTENT avocado soup... 4 mixed vegetable pulao... 6 brussels sprouts, broccoli and mushrooms.. 8 healthy ladoos.. 10 kitchari.. 12

AVOCADO SOUP SERVES 4 INGREDIENTS 2 cups asparagus, cut into two inch pieces, tossing bottom pieces 2 cups snow pea snaps 2 cups yellow squash, sliced 2 small size yellow onions, sliced 2 avocados Juice of ½ lemon ⅓ cup olive oil 1½ - 2½ cups coconut water (according to thickness preference) 1 teaspoon salt (according to taste) DIRECTIONS 1. Steam asparagus, snap peas, and squash for 8 minutes. Set aside. 2. In a saucepan, saute onions with olive oil over medium heat until onions are soft and translucent. 3. Add steamed vegetables, onions, avocados, lemon juice, coconut water, and salt to blender; puree. Take caution the blender lid is secured tightly and when removing as there will be heat. 4. Serve hot, warm, or refrigerate and serve cool.

MIXED VEGETABLE PULAO SERVES 3-4 INGREDIENTS 1 cup basmati rice, washed and soaked (30 minutes) 2 cups cauliflower, cut into small florets 2 cups medium yellow potatoes, cut into cubes 1 cup green peas 2 tablespoons ghee 1 teaspoon cumin seeds ½ teaspoon turmeric ¼ teaspoon asafetida powder (optional) 2 cups water 1 teaspoon salt DIRECTIONS 1. In a dutch oven, melt the ghee over medium heat. Add cumin seeds, turmeric, and asafetida powder. Cook for 30 seconds. Add cauliflower and potatoes; mix well. Cook for 2 minutes. Add peas and soaked rice; mix. Add water and salt; bring to a boil. 2. Turn down the heat to low. Cover and cook until water evaporates, 12-15 minutes. 3. Remove lid, place a towel over the top, put lid back on and let cool for 10 minutes. Serve warm.

BRUSSELS SPROUTS, BROCCOLI & MUSHROOMS SERVES 2-4 INGREDIENTS 2 cups brussels sprouts, trimmed and halved 2 cups broccoli, cut into small florets 2 cups cremini mushrooms, sliced into quarter inch slices 3 tablespoons extra-virgin olive oil Few sprigs rosemary Sea salt flakes to taste DIRECTIONS 1. In a large saute pan, heat the olive oil over medium heat. Place brussels sprouts cut side down on the bottom of the pan. Layer with broccoli, mushrooms, rosemary sprigs, and season with the sea salt. The pan will be very crowded: that s okay. Cook for 5 minutes to slightly brown brussels sprouts then, using tongs, stir well to combine everything. 2. Turn down the heat to medium-low, stirring occasionally at first and more frequently when the vegetables begin to brown. Cook until the vegetables are well browned and the brussels sprouts are tender, 25-30 minutes. Remove the pan from the heat and discard the rosemary. Serve warm on its own or over basmati rice.

HEALTHY LADOOS MAKES 15-20 PIECES INGREDIENTS ½ cup raw almonds ½ cup raw cashews ¼ cup sunflower seeds ½ cup dried cherries 6 fresh dates, remove pits ¼ teaspoon cinnamon ⅛ teaspoon salt ¼ cup water (to use as needed) Chopped almonds/shredded coconut for decoration (optional*) DIRECTIONS 1. Add almonds to food processor or blender: grind until evenly chopped but not creamy. Continue with cashews, then sunflower seeds and cherries, then dates, cinnamon, and salt. Add water as needed to continue mixing while blending. 2. Remove and mix and place into a bowl. Lay a piece of foil or wax paper out on a table. Put a couple drops of water in your hands then take a spoonful of mixture at a time and roll into a ball. 3. (Optional) *Roll in chopped almonds or coconut. 4. Let balls cool and set in the refrigerator for 20 minutes then they are ready to eat. Store in refrigerator.

KITCHARI SERVES 3-4 INGREDIENTS 1 cup split yellow mung beans (dahl), 1 cup basmati rice, 2 tablespoons ghee, 1 teaspoon black mustard seeds 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds 1 teaspoon fennel seeds, 2 teaspoon coriander powder 1 teaspoon turmeric powder ½ teaspoon asafetida powder 2 cloves 1 dried red chili 12 fresh curry leaves or 3 bay leaves 2 tablespoon fresh ginger root, minced 5 cups water, 1½ cups carrots, sliced (optional) 1 teaspoon salt DIRECTIONS 1. Soak rice and beans in a bowl with 4 cups of water for 4-8 hours. Wash until water run clears. Drain and set aside. 2. In a dutch oven, heat ghee and mustard seeds over medium heat until mustard seeds pop. Add cumin, fenugreek, fennel seeds; roast for one minute. Add coriander, turmeric, asafetida, cloves, and chili; roast for one minute. Add curry leaves and ginger; mix for two minutes. Add dahl and rice; stir. Add water, carrots, and salt; bring to a boil. 3. Turn down the heat to low. Cover and cook until dahl and rice become soft and water evaporates, approximately 30-40 minutes. 4. Remove lid, mix, and let cool for at least 10 minutes before serving. The longer it sits the more the flavor settles. Serve warm, remove red chili before serving. Add more water if reheating later in the day.

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WHAT S YOUR DOSHA? To make sure that you are eating right for your body type it is important to know what Dosha/Guna you are. When an Ayurvedic practitioner diagnoses a patient s conditions and observes their general health, they will use the relationship of the patient s three doshas to determine how best to proceed with achieving and sustaining greater health. Take my Dosha Guna Quiz to discover what your Dosha/Guna type is so that you can be more informed on the food choices you make to suit your personal needs. Your dosha can change, so it s best to take the quiz regularly to make sure your dosha type hasn t changed.