Tag Archives: Ayurveda

Breakfast Quinoa

February 5, 2014BreakfastAyurveda, Breakfast, breakfast cereal, Gluten Free, grounding food, quinoa, Spiritual Food, Vegan, vegan proteinSpiritual Foodie

Ingredients:

Quinoa
Organic dried cranberries
Organic raw cashew pieces
Banana, thinly sliced
Organic Raw Pecans
Coconut Oil or Ghee
Unsweetened Vanilla Almond milk (or other milk substitute)
Seasoning: Cinnamon, nutmeg, cloves, coconut sugar, pink Himalayan sea salt, maple syrup
‘The Perfect Snaque’ coconut almond quinoa crunch (optional)

Directions:

Cook quinoa: 1 part quinoa to 2 parts water, bring to a boil and reduce to a simmer until water is absorbed and quinoa is a soft and fluffy texture, about 20 minutes.
Add coconut oil (or ghee) generously, almond milk, maybe 1/4 cup only, a little at a time, and seasonings: a generous amount of cinnamon, a dash of clover and nutmeg, just a hint of salt to balance the sweet from a dash a maple syrup (or agave) and coconut sugar.
Once seasonings are mixed, add any ingredients you’d like. I used raw cashew pieces, dried cranberries, halved pecans, and thinly sliced banana.

This recipe came together this morning when I was craving something warm and soothing, a dish high in protein and nutrients and not too heavy on the digestive system. This is what I came up with and I’m very pleased with the results. If you decide to give it a try, I’d love to hear from you, see how you liked it and what other ideas you may have come up with.

Thank you for your continued support,

Spiritual Foodie ~ Brooke Ridgeway

Enjoy!

Savory Millet

Millet, it’s not just bird food. 🙂 This protein-rich, gluten-free grain is a must try for anyone who is looking to expand their variety of protein-rich food sources and hasn’t yet had the pleasure of trying it. It’s so simple to prepare and can be seasoned various different ways. I prefer to buy it in bulk, and then store it in jars in the refrigerator until ready for use.

This dish in particular has become one of my favorite dishes, very warm and soothing. I usually look forward to eating it as breakfast, especially if my stomach is a bit upset, this dish can be very comforting. I look forward to adding it to other dishes in the future or even using it as a side, and playing around with the spices to change the flavor. Here is the basic recipe, try as is or add vegetables, nuts and dried fruits to the mix.

Ingredients:

Millet (cooked with water)
Ghee
Pink Himalayan Sea Salt
Turmeric-pinch
Cumin-sprinkle
Coriander-sprinkle
Star Anise (opt.)
chopped nuts and dried fruit (opt.)

Directions:

Prepare Millet (1 part millet to 2 parts water) Optional: add star anise to the water while cooking for extra flavor and added medicinal benefits.
To prepare Millet: simmer for 20-25 minutes, remove from heat and let stand 10-15 minutes.
In a small sauce pan, prepare vaghar (seasoning). Melt ghee and add seasonings: Heavy on the turmeric, add also cumin and coriander.
Combine Millet with Vaghar, sprinkle with salt to taste and ENJOY!
Try also as a base or add other things, I really enjoyed adding chopped cashews and dried fruit to this dish for breakfast.

Cooking with Spices (spiritualfoodie.wordpress.com)
The strange and magical world of gluten free grains! (julzobcessions.wordpress.com)
Millet: The Next Quinoa? (globalfoodpolitics.wordpress.com)

Ayurvedic Ghee

October 6, 2013AyurevedicAyurveda, Clarified Butter, GheeSpiritual Foodie

Although technically Ghee is not vegan it still holds a tremendous amount of health benefits. In the process of clarifying Organic, Unsalted Butter the water is boiled out and the milk fat turns into a froth initially and then mostly sinks to the bottom of the pan. Remaining froth can be scooped off with a spoon and the milk fat solidified at the bottom of the pan strained out. What’s left is clarified butter, and is best stored at room temperature.

Ghee is incredibly easy to make, so I encourage you to try on your own and see for yourself.

Be sure to use a dry, thick bottomed pan. Once the butter begins to bubble and splatter the water is evaporating and the milk fat separating. Allow the process to take place for 5-10 minutes, stirring occasionally. When the noise seems to cease, turn off the heat and let sit for at least 15 minutes to cool, removing any froth if necessary.