3 delicious and healthy Ayurvedic recipe kitchen

The one-meal lunch: watercress salad with vegetables

• Zucchini, cut into small cubes
• 2 finely diced carrots,
• 1 leaf Swiss chard, sliced into thin strips,
• 1 peeled and seed tomatoes,
• 6 tablespoons corn flour
• 2 teaspoons fresh, finely chopped ginger,
• 1 /2 teaspoon fenugreek,
• 1 leaf Laurel,
• ¼ Teaspoon cinnamon,
• 1 teaspoon Pitta-spices,
• salt, pepper,
• 1 tablespoon finely chopped parsley
• ½ Box of cress.

Put vegetables in boiling 6-8 cups of water. Add the flour, ginger, Bay leaf, fenugreek Sunny and cinnamon. Reduce the heat under the pan and allow the vegetables to steep until they are ready. Complete all the addition of other spices. Pour into pre-warmed bowls and sprinkle fresh parsley and watercress.

Asparagus and zucchini with Basil sauce

• 1 kg of white asparagus,
• 2-3 zucchini
• 250 g of sour cream,
• 1 bunch fresh Basil,
• one pinch of nutmeg, black pepper, salt.

Rinse the asparagus, peel, cut the stem lengthwise into two halves. Wash zucchini and cut into small cubes, stew both vegetable in salt water. To prepare the sauce: cook the Basil, cream and spice paste mixture, treating them together in a mixer. The resulting mixture was add to toadies vegetables before soften the asparagus, add salt to taste and leave the mixture out for about another 10 minutes.





Yellow dhals

• 1 tablespoon ghee,
• 1 teaspoon mustard seeds, seeds kmina, turmeric,
• ½ Teaspoon ground ginger,
• 1 pinch black pepper
• ¼ Teaspoon of the ferrule,
• 300 g Golden lentils,
• 1 teaspoon of salt.

Much heat ghee in it and fry all the above spices, except the ferrule. Add the soaked Golden Ferula and the lentils and fry together with the other additives in a short time with constant stirring. Pour hot water so that the lentils barely protrude above the surface of the water, give finally be done to a turn of the mixture for about 20 minutes and add salt to taste. published

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Source: vsemogy.com/ayurveda/ayurvedicheskie-recepty.html