Posts Tagged "Vegan"

Ayurvedic Kitchari

Posted by on Apr 7, 2017

What is Kitchari? Kitchari is a Sattvic, light, easy-to-digest, cleansing, detoxifying food that is excellent once a week, at the change of seasons, or any time you feel like giving your digestive system a break. It is also just a normal one-pot-dish you can have for dinner. What is Sattva and What Are Sattvic Foods? Sattvic foods, or more exactly, a Sattvic diet, is a diet that is light and easy to digest and that aids a “spiritual” lifestyle whose goal is “purity, wholesomeness, and virtue.”  Sattivc foods are fresh and full of prana, nutrient dense,  keep Agni stimulated,...

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Vegan, Gluten-Free Thumbprint Cookies with Jam

Posted by on Mar 14, 2017

Vegan, Gluten-Free Thumbprint Cookies with Jam Low-Sugar, Vegan Thumbprint Cookies are fun to make! Kids love making them and eating them. A great way to get nutrient dense nuts, seeds, and legumes into the diet. I grind my pumpkin seeds and roasted chickpeas in my coffee grinder. Low sugar and high in protein and healthy fats. See here for more info on ingredients and how to… Here are a few recipes that are variants on the theme of my previous post, linked above. Recipe for a Small Batch of Vegan, Gluten-Free Thumbprint Cookies with Jam 3 tbsp Roasted Chickpeas...

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Healthy Summer Fruit Tart

Posted by on May 16, 2013

A Healthy Summer Fruit Tart is a nutrient dense food full of fiber, vitamins, minerals, flavanoids, antioxidants, and protein, with high amounts of life force from fresh ripe, organic ingredients, and without what’s bad for you–white sugar, artificial stuff, preservatives, things with no life force, like frozen fruit and pie crusts off the shelf of Cost Co. Traveling in Europe one of the things you might notice is that the pastries are sweet, but not sickeningly so. In particular the fruit tarts  are slightly sweet, but not so much that the flavor of the fruit comes second. Something I...

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Goji Berries in Chinese Herbal Medicine

Posted by on Mar 24, 2013

I got to thinking about Goji Berries in Chinese Herbal Medicine  recently, when someone wrote in to ask whether Goji berries are best eaten raw or cooked? The following is my response to the following question sent in. Eyton, I received a box of dried fructus lycii, (goji berries)from a friend and on the back of the box it says ‘this product needs to clean and cook thoroughly before consumption. However, other google references to the berries say they can be eaten like raisins. Do these berries have to be clean(ed) and cooked? Thanks, Joe   Goji Berries in...

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Mauk Family Farms Organic Raw Wheat-Free Flax Crusts

Posted by on Aug 13, 2012

There are many ways to get healthy Omega 3 fat into your diet. One is fresh wild fishes like salmon, mackeral, and sardines. If you don’t like fish, you can take a fish oil supplement in summer and cod liver oil in the winter, just like grandmother used to give. Another source of healthy fat is from nuts (Walnuts are particularly good) and seeds (especially Flax). Another is from pasture raised grass fed milk, eggs, butter and poultry in small amounts. Other healthy oils high in Omega 3 include coconut oil, extra virgin olive oil, avocado and walnut oils....

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Late Winter Arugala for Kapha

Posted by on Mar 4, 2012

Late Winter Arugala for Kapha

Arugula is one of those green leafy vegetable that is so delicious both raw and cooked. It lends a nutty and spicy taste to other milder greens, and serves as a fine foil for feta cheese, walnuts, pumpkin seeds, and dried Turkish apricots (those plump dark un-sulphered ones you get at the health food store). I love cooked Arugula with Whole wheat pasta, in which case I quick fry under high heat chopped or lightly crushed garlic, I learned this from a chef–get the oil really hot, drop the garlic in, and stir for about 1 minute, don’t let...

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Dandelion and Chicory Greens: Vegan Fast Food

Posted by on Jan 28, 2012

My idea of fast food: real food, made easily. Too many of my vegetarian and vegan friends are what I call “grilled cheese vegetarians.” Though they avoid meat, they also seem to avoid green vegetables and eat lots of bread and soy cheese or vegan sausages. I was on a meditation retreat a few years ago in Quebec, and it was surprising: lots of beans and grains and dairy, too, even ice cream, but zero green vegetables. Chinese medicine says: Protein for strength, Grains for energy, Green Vegetables to keep it all clean. Luckily, walking around the extensive uncut...

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Sea Vegetables for Health- Cleanse Lymph and Build Kidney Qi in Winter

Posted by on Dec 22, 2011

Sea Vegetables for Health Wild vegetables grow all over the earth and in the water. Dandelion greens, nettles, burdock are a few of the valuable and highly nutritious land vegetables that are easy to grow most anywhere. Sea vegetables also grow both North and South. I do not know about the tropics, but all over the far north from Scotland to Nova Scotia to Siberia and Japan people have been harvesting plants from the sea since ancient times. Lots of us are familiar now with the seaweed salad at the sushi bar. Sadly, most of the time what you...

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Natural Cranberry Sauce with Dates and Saffron, Low Sugar

Posted by on Dec 13, 2011

It seems silly to buy canned cranberry sauce with a ton of sugar and the bonus of toxic Phtalates, when it is so easy to make it homemade. Takes literally minutes. Boil water, add cranberries and sweetener. Simmer 15 minutes. Voila! Ingredients 1 bag cranberries. Water, enough to cover the berries1/2 cup raw sugar, I like coconut palm sugar–avail at Whole Foods4 Medjool dates, pitted and chopped a bit, but any dates will do.5-6 strands saffron…again, Whole Foods has a pretty cheap good brand3-4 cardamom pods, crushed. You could use orange juice in place of the water if you...

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Turkish Yellow Lentils Vegan

Posted by on Oct 5, 2011

Turkish Yellow Lentils Vegan

The lentils I cook most often these days are either the organic red lentils you can get at the health food store, which are closely related to Indian Masoor dal, and the Turkish Yellow lentils which you find at the middle eastern store, I get mine in S.D. at North Park Produce. Other day i made a very simple lentil soup. You can see a photo on my facebook page Ayurveda, Acupuncture, and Natural Living. My soups often have a bit of Indian influence, as in the fact that I frequently use turmeric where an Arab or Turkish cook...

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Vegan Kabocha Squash Soup for Autumn

Posted by on Sep 28, 2011

Vegan Afro-Indian Kabocha Squash Soup for Autumn This is a wonderful pureed vegetable or pureed veggie soup, depending on how you serve it, that is based on an African ground nut (pea nut) and squash soup I tasted way back in 1984 at The Prophet restaurant in Encinitas, California.Nuts In Africa this soup would be made with boiled raw peanut and squash ground to a paste with African palm oil and herbs. I don’t prefer peanuts, so I make it with either boiled raw almond or toasted almond butter or tahini. Tahini gives a creamier texture than almond butter,...

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Turnips and Parsnips and Parsnips and Turnips and Pears!

Posted by on Nov 10, 2010

One of my favorite places for home cooking in San Diego’s years past was Mr. Zia’s Afghan restaurant, on 30th St. in North Park. Mr. Zia became a friend, and even took me to the Afghani mosque during Ramadan. For those of you in San Diego, his son Khaled owns a “healthy” pizzeria on Adams Ave., named after his father, Zia’s, and has lots of vegan choices. One of my favorite dishes at Zia’s was his turnips. Another was his cooked pears. They were made with the same recipe. I have made this with parsnips, too. Parsnips are...

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Cabbage Super Food: Cabbage ‘n Apple Salad Recipe with Nutrition Information

Posted by on Mar 17, 2010

Cabbage Super Food We are having a bit of a hot and dry spell here in San Diego, what is dubbed a “Santa Ana” condition, where the wind comes out of the eastern desert, and the humidity drops to the low 20’s. The air temp is 81. It all makes me want to eat salad. And one of my favorites is cabbage. Cabbage is a super food, and in Chinese Medicine is  is slightly sweet, neutral in temperature (neither cooling like cucumber, nor heating like mustard green or cinnamon) has a hearty, crunchy texture, and in Chinese medicine is said...

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Beet Root and Daikon Winter Rice Pullao

Posted by on Dec 14, 2009

Winter makes me want to cook, and brings out my love of warming spices. Today I wanted rice and vegetables, and all I had in the house was a large red beet-root, and a daikon radish. So I made Beetroot and Radish Pulao, a really simple and delicious dish. Vegetables are both medicine and food. Each and every vegetable has some kind of medicinal property, from anti-oxidant to digestive to just the value of the fiber content. Daikon is famous in Japan for its properties as a digestive, especially raw. Beets are high in anti-oxidants. One of the things...

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Baked Roots and Squash Stew: Vegan or Non-Vegan

Posted by on Jan 28, 2009

This is an excellent warming slightly sweet slightly spicy stew that can be made purely vegan, or in a traditional mid-eastern style with ground beef or lamb. Making it with meat is more warming and tonifying, suitable for Vata, but unnecesary for Kapha, or Pitta Kapha. Ingredients: * Butternut Squash, 1 small * Parsnip, 1 * Sweet Potato, 1 * Kidney beans, cooked, 4 ounces * Ground beef or Lamb or cubed Tofu or Tempeh, 8 ounces * Yellow raisins, 2 tablespoons * Turmeric, 1/2 teaspoon * Allspice, 2 tablespoons * Bay leaves, 5 * White pepper, 1/2 teaspoon...

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