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Recipes Winter and Christmas- Ayurveda dinner


ayurveda dinner rome 2012ayurvedic perspective

Enticing aromatic spices fill the kitchen, tempting you to the table with their romantic allure. Your tastes are awakened by richly sweet dates, heart warmed by cinnamon. Cardamom's softly aromatic tones create a truly romantic flavor. Roasted Rice with Dates, Cinnamon & Cardamom is a decadent dish to serve your loved one on a sweet evening in! Lovely as a side dish for Mediterranean lamb dishes, any number of vegetables, or even as a sweet dessert, you can't pass this recipe up!

A Healthy New Glow

In Ayurveda, the word for juicy, sensual vitality is "ojas." Some special foods have lots of ojas, and, as it happens, you can eat them if you feel the need to increase your sense of vitality and juiciness. (There are probably not many people who don't yearn for that sweet sensuality in life.) In the ancient texts of Ayurveda, Ojas is said to have the smell of toasted rice. The main two ingredients in this recipe, dates and rice, increase ojas in your body, thereby giving you a healthy, happy glow.

Nurturing for Fall Fragility

In the Fall, dry wind is the culprit for many undesirable effects including dry skin, dry eyes, fatigue, constipation, and insomnia. If you are feeling any one of these symptoms in your body, add extra to this recipe. It will give you a late autumn calming energy boost, as well as rehydrate your system.

Soothes Your Belly, Warms Your Heart

Roasted Rice with Dates, Cinnamon and Cardamom is very easy to digest. It's even perfect for those who are recovering from illnesses or suffering from weak digestion. Sometimes, feeling rundown leaves us feeling sad- this recipe is the remedy for both! The soft, soothing nature of rice and dates will calm your belly and help you feel strong and stable. The aromatic spices, cinnamon in particular, will tonify your heart so you feel once more like everything will turn out alright in the end.

~Created lovingly in the kitchen in Albuquerque, NM.


 नमस्ते Ayurveda Recipes for the Pre Christmass Studio Yalp Partyनमस्ते

Roasted Rice with Dates, Cinnamon ‹ Cardamom


1 c Basmati Rice Vata pacifying Pitta pacifying Kapha aggravating
1/4 tsp Black Pepper Vata pacifying Pitta aggravating Kapha pacifying
1/4 tsp Cardamom Vata pacifying Pitta pacifying Kapha pacifying
1/4 tsp Cinnamon Vata pacifying Pitta aggravating Kapha pacifying
4 whole Dates (dried) Vata aggravating Pitta pacifying Kapha aggravating
1 tbsp Ghee Vata pacifying Pitta pacifying Kapha aggravating
2 pinch Salt (Mineral Salt) Vata pacifying Pitta aggravating Kapha aggravating
3 c Water Vata pacifying Pitta pacifying Kapha aggravating


1. Chop dates. Heat a medium saucepan on low, and add ghee. When it melts, add uncooked rice. Stir continually for 2-5 minutes, until it smells sweet and all the rice is coated with ghee.
2. Add the spices and dates. Stir for one more minute. Add water and bring to a boil. Cover pot and lower to a simmer.
3. Cook until rice is tender about twenty minutes.



1/2 cup Basmati Rice
1 cup Mung Dal (split yellow)
6 cups (approx.) Water
1/2 to 1 inch Ginger Root, chopped or grated
a bit of Mineral Salt (1/4 tsp. or so)
2 tsp. Ghee
1/2 tsp. Coriander Powder
1/2 tsp. Cumin Powder
1/2 tsp. Whole Cumin Seeds
1/2 tsp. Mustard Seeds
1/2 tsp. Turmeric Powder
1 pinch Asafoetida (Hing)
Handful Fresh Cilantro Leaves
1 and 1/2 cups Assorted Vegetables (optional)

Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. Please note the options below for some alternatives.


  • Vegetables such as zucchini,
    asparagus, sweet potato
  • For Vata or Kapha conditions:
    add a pinch of ginger powder
  • For Pitta: leave out the mustard seeds



Pumpkins Hummus


  • 1 small pumpkin (about 300 grams)
  • 1 tablespoon tahini
  • 5 tablespoons olive oil
  • 2 cm fresh ginger (root)
  • 2 tablespoons lemon juice
  • ½ teaspoon cumin powder
  • 1 pinch cayenne pepper
  • ½ – 1 teaspoon salt
  • some black pepper according to your taste (if you are a Pitta person, it is best to skip this)

Cut the pumpkin in two and take the seeds out with a spoon. Cut the pumpkin in cubes and steam for about 15 minutes or until the flesh is soft. You can toast the rest of the pumpkin seeds in the oven or toast in the pan – they make a nice and healthy snack! (Take all the remaining flesh off and wash them carefully first). Place pumpkin and all other ingredients in a food processor / kitchen machine and blend with enough water to make a smooth hummus. Garnish with some of the roasted pumpkin seeds.


Wheat Free Chappatis/ Parathas

2 cups rye/ spelt/ buck wheat/ barley flour (or a mixture of these); 1 teaspoon salt; 3/4 cup warm water; 1 tablespoon ghee (optional) to make about 12), teaspoon of ajwan/ cumin (to increase digestibility, especially good for new mothers). Put the flour, ajwan, cumin and salt into a bowl.

Add the warm water and oil/ghee and mix to pliable dough. Leave to rest cover for at least 30 minutes- 1 hour. Then knead again well on a floured surface (for at least 10 more minutes- the more it is kneaded, the lighter the bread will be). Turn onto a floured board, and make small balls with dough. Press flat in hand, add some ghee and fold into four sealing corners well. Roll out into chapatti shape by turning each time you roll, till paper thin. Heat a frying pan until medium hot, and then cook each chapatti for 15-20 seconds on each side, turning when brown spots appear underneath.  Press lightly all over using a clean cloth and the chapatti will buff up.  You can also try cooking them directly on the gas. Wrap them in a clean cloth to keep them hot and soft.  A little ghee/butter on one side would make it tastier.  To save time during busy day, one can make the dough a day before and store in the refrigerator overnight. Put dough and put in a warm room for an hour before rolling out.


Beetroot raita:

1 cup of raw, grated, beetroot, 1 tbsp ghee, ½ teaspoon black mustard seeds/ cumin seeds, 1 pinch hing, 1 tablespoon chopped coriander, ½ green chilli/ large pinch of cayenne, 5 curry leaves; 1 cup plain yoghurt,  pinch of salt. Add beets to yoghurt. Heat ghee, add mustards seeds, cumin, hing till seeds pop. Add coriander, curry leaves and chilli.  Mix and remove from heat, adding to yoghurt once cooler. Spices make the yoghurt lighter. Beets are a blood tonic but can aggravate Pitta in excess, coriander helps cool.  You can also try substituting cucumber for the beetroot in this recipe to make Cucumber raita. Best eaten at lunchtime as yoghurt is quite heavy for the evening though the spices make it more digestible. Yoghurt can block the channels so only eat a few times in a week. Don’t eat plain yoghurt at night as it will form mucous.


Raw Energy Balls

½ cup raw tahini, ½ cup desiccated coconut, 1 cup of dates/ raisins/ figs/ dried apricots; ½ cup of nuts or seeds (peeled almonds, cashews, sunflower, pumkin, walnut, hazlenut etc). To coat the balls- dessicated coconut, sesame seed, ground almonds, raw cocoa powder.

Put all ingredients in blender and mix on maximum speed until firm enough to handle. Roll mixture into bite sized balls. Then coat in  then in dessicated coconut, ground almond, sesame seeds or raw cocoa powder. You can chill for an hour before serving or enjoy straight away. You can also experiment with adding any ‘superfoods’ such as goji berries, raw cocoa nibs, lacuma, favourite nut butters…. whatever you can think of! If you find dried fruit hard to digest, you can soak it in warm water for a few hours before making these. If you do this, they need to be stored in the fridge, but they won’t last long. Children really love getting their hands sticky whilst making these healthy snacks. Perfect for lunch boxes too.


After dinner seeds for digestion:

½ cup fennel seeds, ¼ cup toasted coriander seeds (with hard outer shell removed, often roasted with turmeric); ¼ cup sesame seeds, 1 tablespoon cumin seeds, 1 tablespoon ajwan seeds, 2 pinches of rock salt, 1 tablespoon hot water. Dissolve salt in hot water. Heat heavy cast iron frying pan and roast fennel seeds for 2 minutes, stirring constantly until slightly brown. Sprinkle on salt water and stir and toast until dry and fragrant. Pour into dish. Roast remaining seeds, each kind separately for a minute or so until fragrant and slightly brown. Add to fennel seeds and mix well. Store in glass jar and eat teaspoonful after meals for good digestion and sweet breath.