Yogic Recipes

These are vegetarian recipes for balance and health that come from the Auryvedic healing tradition. Enjoy.........
Here are a few of our favorite recipes. Students have enjoyed them as well. They are a good illustration of the yogic concept of healing foods and food as medicine.

Potent Potatoes

These rich, spicy and flavorful potato halves are a great way to boost and balance energy and provide a tasty way to support the immune system. They stay fresh in the refrigerator for 2 to 3 days after making them and can be reheated and enjoyed again.

4 medium to large baking potatoes	1/2 tsp ground cloves
1/2 c. oil (olive or canola)	1/2 tsp ground cardamom
1 1/2 med. onions finely chopped	1/2 tsp cinnamon powder
4 cloves garlic finely chopped	2 tsps poppy seeds
1 tsp black or white pepper	1 cup cottage cheese
1 1/2 tsp turmeric	soy sauce or salt to taste
1 tsp crushed red chilis	sliced cheese of choice

Wash potatoes, dry and oil the skins. Bake them about one hour at 400 degrees until they are soft on the inside. Meanwhile heat oil in a skillet and saute' onions and ginger until browned and well done. Add garlic and spices adding more oil if needed and continue cookingfor 10 to 15 minutes over medium low heat. Cut potatoes in half when they are done baking and scoop out the insides and add to the cooked spice mixture stirring until well mixed. Add cottage cheese and salt or soysauce to taste. Refill potatoe skins with the mixture. Cover with a slice of cheese and then broil (a few minutes) or bake (5-10 minutes at 350) until melted and golden. Makes 8 halves serving 3-4 people.

Apple Cake

This is a tasty, sweet cake with a minimum of refined ingredients and no white sugar or eggs.

1 cup whole wheat pastry flour	2 tsp cinnamon powder
1 cup unbleached white flour	1 1/2 cups honey
1 tsp salt	Egg replacer for 2 eggs
1 tsp baking powder	1 cup unsalted butter
1 TBS pure vanilla extract	3 medium apples cored and coarsely chopped

In a small bowl mix the flour, salt baking powder and the cinnamon. Then mix butter, honey and vanilla and egg replacer until smooth and lump free. Add the apples to the wet ingredients and stir. Then add the dry ingredients all at once and stir gently just to blend evenly. Baked in a butter 9 x 13 inch pan at 350 degrees for 45 minutes. Let cool. Serves 8-10 for dessert. Can be served with whipped cream and garnished with nuts or fresh strawberries.

Yogi Tea

Yogi Tea is an ancient healing tea in the Indian Ayurvedic tradition. It tastes great, is energizing and rejuvenating and is good for people of all ages. It is a wonderful coffee substitute and will make your home smell great as it is cooking!

Four ounces of bulk Yogi Tea mix will make between twenty and thirty - eight ounce cups.

The Recipe is as follows:

5 Cups of pure water, 3 TBS of Yogi Tea mix three 1/4-inch slices of fresh Ginger Root.

Bring to Boil and simmer for 40 to 60 minutes. Dip one black tea bag (one t. of loose black tea) in for 1 to 2 minutes at the end of the cooking time. Strain the tea and discard the used up herbs and spices. Add the liquid tea to 3/4 to 1 cup of any kind of milk and bring to boil once again. Sweeten to taste with maple syrup or honey.

Scratch Recipe: 3 quarts water, 20 cloves, 20 whole green cardamom pods crushed, 20 whole black peppercorns, 5 whole sticks of cinnamon and 3 to 5 slices of fresh ginger root. Bring to a boil and then simmer for an hour. Then dip one black tea bag in for 1 to 2 minutes and then remove tea bag and let sit for 2-3 hours or overnight depending on how strong you like the taste. Then strain the tea and discard the used spices. Add about 1/4 cup milk for every 3/4 cup of tea and bring to a boil again and add honey or maple syrup to taste.

If you are not going to drink all the tea at once, store the tea in a glass container in the refrigerator BEFORE you add the milk.

Kitcheree (Mung Beans and Rice)

This is a wonderful year round food that is easy to make and has infinite variety depending on your choice of vegetables. It is great for people on a budget. Traditionally this soup/stew was used to nourish the young and the old and infirm because it is very easy to digest.

1 C mung beans	1 t tumeric
1 C basmatti rice	½ t ground pepper
9 C water	1 t garam masala
½ cup olive oil	Salt, Tamari or Bragg’s to taste
4-6 cups chopped vegetables of choice	1 T sweet basil
2 onions chopped	2 bay leaves
1/3 C minced fresh ginger root	Seeds from 5 cardamon pods
8-10 cloves garlic minced	½ t crushed red chiles (HOT! More or less to taste… optional)

Wash beans and rice. Bring water to boil, add rice and beans and let boil over medium heat. Prepare vegetables. Ad to cooking rice and beans. Heat oil in large frying pain. Add onion ginger and garlic and sauté over medium heat. Add spices (not salt or herbs yet). When nicely done add to soup. Stir often to prevent sticking. Add herbs and salt. Continue to cook until it is rich thick and soup like with the various ingredients barely discernible. Serves 6 -8.

Potato Curry Soup

This is hearty cold weather soup that is tasty and energizing.

3 – 6 TBS. Olive Oil	1 ½ tsp. ground coriander
1 small onion	1 ½ tsp. ground cumin
3 cloves garlic	3 TBS instant vegetable stock
10 small potatoes	½ tsp. ground ginger
10 cups water	½ tsp. mild chili powder
½ tsp. black pepper ground	½ tsp. dried basil
½ tsp. turmeric	2 TBS tamari soy sauce or Bragg’s Aminos
Optional – 2 cups frozen or fresh peas or 2 cups washed chopped fresh spinach.

Sauté chopped onion in oil until brown – add chopped garlic & sauté 2 more minutes. Then add cubed potatoes, water, and everything else except the optional ingredients. Stir all together and let cook uncovered over medium low flame for about 1 hour. Stir occasionally to prevent sticking. Add more water if necessary (if it becomes too thick). After about an hour, scoop about 3 cups of the potatoes into a blender with a small amount of the soup liquid. Blend carefully and return to pot. Add optional ingredients; cook for ten more minutes. Garnish when serving with small amount of green onion and/or a drop of yogurt or both.

This soup is loosely based on one of many basic Indian curries. It has no hot taste – if you enjoy hot spices try adding about ½ to 1 tsp. Red chili flakes (wow!) The soup usually tastes even better if refrigerated overnight and reheated.

Golden Milk Recipe

This is a traditional recipe for joint health.

1/8 teaspoon turmeric

3 cardamom pods (optional)

¼ cup water (approximately… add more water if this gets too dry)

Simmer 5 to 7 minutes, then add:

1-cup milk or soy milk

2 tablespoons almond oil

Bring the liquid to the boiling point. Do not let it boil!

Add honey or maple syrup as desired to taste

Beet and Carrot Casserole

This is very tasty recipe that has been used traditionally for liver heath.

1 bunch beets

1 LB carrots

2 bunches scallions chopped

3 cloves garlic minced

4 -6 TBS Olive oil or Ghee (clarified butter) or Butter

Braggs Liquid aminos and Black Pepper to taste

Grated cheddar or soy cheese to taste

Scrub beets and carrots. Steam beets whole. When half done (ten to twenty minutes) add carrots. Cook until tender yet firm. Remove beet skins. (They slid off). Grate beets and carrots with coarse grinder. Loosely (so colors stay distinct) mix them together. Sauté the scallions and garlic. Toss this mixture with the beets and carrots, Braggs and black pepper. Put in casserole dish. Cover with grated cheese and bake until cheese is golden.

Basic Fried or Baked Tofu

I am frequently asked what to do with Tofu. This tofu can be eaten as is, put in a sandwich or can be refried with pre-cooked rice.

Cut one carton (1 pound) of tofu into ¼ -1/2 inch slices

Heat in skillet 1 TBS Olive Oil OR preheat oven to 350 degrees.

Arrange tofu slices in the frying or oiled baking pan and sprinkle with your favorite spices.

Suggested spices would be Braggs Liquid Aminos or Soy Sauce along with Chile Powder. Try any combination of spice you like (garlic powder, oregano, curry powder, black pepper…anything!)

When the tofu has browned on one side flip it over and brown on the other side. OR Bake about 15-20 minutes on a side and flip it over for another 15-20 minutes. Depending on your taste the Tofu can be baked moist or dry.