RECIPE ~ Brown Rice Pudding

I've always loved a cool and creamy rice pudding, but wanted to indulge in a healthier version like this one!

1/2 cup short grain brown rice
1 1/2 cups water
4 cups unsweetened almond milk
1 cinnamon stick
5 green cardamom pods
2 Tbsp raisins
1/2 tsp ground cardamom
2 Tbsp or more to taste of brown rice syrup
or other sweetener (sucanat, agave nectar, etc)
1 Tbsp ghee

Cook the rice in the water for 20 minutes or until the rice has begun to soften. Strain. In a large pot, bring to a boil the almond milk with the cardamom pods and cinnamon, over medium heat. Add the parboiled brown rice and the raisins and boil for 30-40 minutes until thick and soft. Remove cardamom pods and add powdered cardamom and syrup, and continue cooking 5-10 minutes longer. If it's too thick, add more milk; the consistency should be creamy but not gloopy (will thicken a bit more as it cools, as well). Stir in ghee and remove from heat. Serve with a sprinkling of cinnamon sugar.

CINNAMON SUGAR
Combine 1/2 tsp ground cinnamon with 3 to 4 tablespoons of organic cane sugar.

* FOR INDIVIDUAL DOSHAS
A great treat for VATAS and PITTAS though KAPHAS should minimize the use of sweeteners (omit cinnamon sugar, just sprinkle with cinnamon or cardamom powder) and could replace the brown rice with millet or quinoa.

RECIPE ~ Brazilian Peanut Stew

Many years ago, maybe even over a decade, a friend of mine passed on this recipe. Admittedly this is not a very Ayurvedic recipe, but it does make a rich, warm, hearty stew that is great as a thick soup served with fresh crunchy bread, or over a bowl of rice. Try it on a cool or damp day to warm up inside!

1 28 oz can of tomatoes
1 Tbsp coconut oil (or olive oil)
1 tsp smoked paprika
2 small hot dried chilis (optional)
1 large chopped onion
4 cloves of garlic
1/4 tsp ground cinnamon
1 Tbsp fresh ginger, grated
dash of ground nutmeg or allspice
sea salt and fresh ground pepper to taste

1 cup water or vegetable broth
1 cup coconut milk
1/2 cup peanut butter
1 can black beans
1 can or 1 cup corn kernels
1 cup of peanuts

If serving over rice, rinse and prepare. Goes best with brown rice. Meanwhile:

In a large pot, heat tomatoes and add paprika, onion, garlic, spices and water or vegetable broth. Simmer over med-high heat, stirring occasionally for 15-20 minutes.

Blend the peanut butter into the stew, add the milk, stirring to incorporate completely. Add cooked beans and corn, stir. Add water or more stock, if necessary, to obtain desired consistency. Taste and adjust seasonings. Simmer another 15 mins. Serve in a bowl with corn bread or over rice, with a generous sprinkling of nuts.

* FOR INDIVIDUAL DOSHAS
NOTE: Tomatoes and peanuts are considered rajasic so this dish is not for frequent consumption if you're trying to have a diet that's easy on the spirit!
VATAS this is a good Vata dish but replace black beans with mung beans and corn with peas
PITTAS not recommended for Pittas because, although black beans and corn are Pitta-friendly foods, almost none of the other ingredients are good for Pittas
KAPHAS the peanut butter makes the fat content too high for Kaphas, however you could substitute it for just a few tablespoons of almond or pumpkin seed butter and replace coconut milk with soy milk

RECIPE ~ Honey Tahini Cookies

A few years ago I used to be the "cookie lady" at my neighbourhood yoga studio, where each week I'd bring in a different snack for the yogis going to their classes, and this was one of the recipes I came up with that was wheat free, dairy-free, egg-free, and packed with energy and natural, earthy sweetness... just right for before or after a nice yoga class, and very warming during the cool damp spring season.

1 cup tahini
1 cup honey
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup raisins or prunes, roughly chopped, and soaked & drained
3 cups quick cooking oats, coarsely processed
1 cup chopped walnuts, sesame seeds, sunflower seeds, or mixture

Preheat the oven to 350 F. Grease cookie sheets.

In a medium bowl, stir together the tahini, honey, vanilla, cinnamon and soaked dried fruit. Mix in nuts/seeds and oats until well blended. For drop cookies (pictured above), drop by teaspoonfuls onto the prepared cookie sheets. For smoother texture, wet hands and form into balls the size of a golf ball and flatten lightly with wet fingers.

Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely. Makes about 4 dozen (2 large cookie sheets).

NOTE: Ayurveda does not recommend cooking with or heating honey, as it should remain raw and unpasteurized for full health benefits. To follow ayurvedic principles, it can be substituted with other liquid sweeteners like agave nectar (K), brown rice syrup (V & P) or maple syrup (V & P).

* FOR INDIVIDUAL DOSHAS
VATAS because baked oats are drying, consume in moderation with a drink like hot milky chai
PITTAS because baked oats are heating, consume with a drink like cool peppermint tea; choose sunflower seeds
KAPHAS because of the oily quality of the tahini, consume in moderation; choose sunflower seeds

RECIPE ~ Orange Zucchini Muffins with Walnuts & Carob Chips

A sweet and healthy treat with a medley of flavours and energizing ingredients.

2 cups flour
1 1/2 tsp alum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg or allspice
1/2 tsp ground anise or fennel
~ ~ ~
1 egg
3/4 cup brown rice syrup
juice and grated rind of 1 orange
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup grated zucchini (about 1 small zucchini)
1/2 cup applesauce (or 3/4 of an apple, grated)
1/2 cup walnuts pieces
1/2 cup naturally sweetened carob chips

In a small bowl, sift together flour, baking powder, soda, salt, and spices.

In a large bowl, beat egg until light and fluffy (for a vegan muffin, replace egg with 1/4 water mixed with 2 tsp ground flax). Add brown rice syrup, and continue beating until well blended. Stir in juice, grated rind, oil, vanilla, zucchini, applesauce, nuts and carob chips. Stir in sifted ingredients. Spoon batter into a lightly greased or lined muffin tin. You can also make a loaf, in which case pour into a greased 9 x 5 inch loaf pan.

Bake at 375F for 25 minutes, or until muffins test done. If making a loaf, bake 45 minutes or til done. Remove from pans, and cool. Makes 1 dozen muffins or 1 loaf.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours
PITTAS choose wheat, spelt, barley and/or oat flours; sweeten with maple syrup; replace walnuts with sunflower seeds
KAPHAS choose oat, barley, rye, and/or quinoa flour; reduce salt and oil by half; replace rice syrup with fruit juice concentrate; replace walnuts with sunflower seeds

RECIPE ~ Chilean Corn Casserole

A traditional Chilean dish, this "Pastél de Choclo" is a family favourite. Here is my mother's vegetarian version, which omits the usual beef and chicken. Make lots, you'll want seconds!

5 bags of frozen organic corn kernels (1-pound bags), thawed
1 Tbsp each butter and vegetable shortening or olive oil
1 onion, minced
2 eggs
1/4 cup milk (cow's, soy or rice)
1 heaping Tbsp minced fresh basil or 1 tsp dried basil
sea salt to taste
sugar for browning

Using a blender or food processor, puree the corn in batches until blended but leaving a rough texture, like chunky oatmeal. (Do not overprocess into a smooth paste.)

In a large pot, fry the onion in the shortening and butter until soft. Add the blended corn and cook over medium heat, stirring constantly to avoid sticking. Cook for at least 30 minutes, until fully cooked. Stir in basil and salt and cook 10 more minutes.

In a small bowl, combine the eggs and milk then stir into the corn mixture. Immediately remove from the heat and mix well. Empty the corn mixture into a large casserole dish or deep earthen dish (must be oven proof) and dust the top with sugar, about 2 tablespoons. Place in the oven at 350F for about 15 minutes until the edges start to bubble. Change the heat to broil and cook just long enough to brown the top, about 5 minutes. Check to make sure it doesn't burn.

Remove from oven and allow to cool slightly, about 5 to 10 minutes. Serve with a plate of sliced tomatoes with minced onion and cilantro, seasoned with olive oil and salt. Serves 4.

* FOR INDIVIDUAL DOSHAS
VATAS although corn is not recommended for Vatas, the creamy consistency plus addition of basil help balance this dish for Vatas; serve with side-dish of vegetables well-cooked with ghee and spices
PITTAS a great Pitta dish; minimize onion, basil and salt; use fresh basil
KAPHAS a great Kapha dish; limit salt; choose soy milk