AYURVEDIC BALANCE RECIPE Asparagus Soup

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1 Ingredients : 4 Cups freshly chopped Asparagus 2 Cups finely chopped celery 5 cups vegetable broth 2-3 tbsp. butter/ghee 4 tbsp. rice flour 1 tsp. Six Taste Spice Mix ¼ tsp. ginger 1-cup cream (or vegan equivalent) Asparagus Soup Preparation: Steam Asparagus and Celery for 5 min. Blend together. Cook together for min. on medium heat. Add flour and cream to thicken. Turn down to medium low heat.

2 Preparation time: 15 minutes Serves: 3-4 people Ingredients: Sprouted Mung bean Salad 1 cup whole green mung beans 1 medium cucumber 1/2-teaspoon sea salt ¼ tsp. Chili powder/black pepper 1-tablespoon olive oil 1-teaspoon cumin seeds 1/4-teaspoon asafoetida 4 tablespoons chopped cilantro Procedure: Wash mung beans and soak in water over night about 7-8 hours. Wash peel and grate the cucumber. Wash and chop cilantro. Next morning drain the mung beans. Mix it well with grated cucumber and salt. Heat oil in a small pan. Add cumin seeds, asafetida and pour into the mung beans. Add black pepper and mix well. Before serving, garnish with cilantro. The mung bean salad goes very well as a side dish or for breakfast. Good for all doshas,good source of proteins and fiber.

3 Preparation time: 15 minutes 30 minutes Serves: 6-7 people Ayurvedic Vegetable Soup Ingredients: 1 big onion 1 2 cabbage ½ cup baby carrots 2 stalks of celery 1 tablespoon olive oil 4 cups of water 1 teaspoon grated ginger 1 2 teaspoon cumin powder 1 2 teaspoon turmeric powder 1 2 teaspoon cayenne powder 1 teaspoon salt 1 tablespoon lemon juice Procedure: Wash all the vegetables and cut into 1 cm pieces. Heat the oil in a big pot. Add onion and saute for 3 minutes. Add other vegetables and saute for 2 minutes. Add 2 cups of water, ginger, turmeric, salt and cook for 10 minutes. Add cumin, cayenne powder and cook for 15 more minutes. Add 3 cups of water and cook for 5 more minutes. Before serving add lemon juice and mix well. Serve hot. The unique blend of herbs and vegetables make this soup balancing to all three factors (Vata, Pitta, and Kapha)

4 Preparation time: 40 minutes Serves: 3-4 people Pulav (rice Dish) Ingredients: 1-cup brown rice 1 tablespoons olive oil 2 bay leaves 5 cloves 5 pods of cardamom 1 inch piece of cinnamon stick 8 10 fibers of saffron 1/8 cup raisins 1/8 cup cashew nuts 1 2 teaspoon salt 2 cups water Procedure: Wash the brown rice. While it drains, cut the cashews into small pieces. Crush the cardamom pods. Soak the saffron fibers in 4 tablespoons of hot water. Heat the oil in a large pot or pan. Add bay leaves, cloves, cardamom, cinnamon, and saute for 3 minutes. Add the brown rice and saute for 2 minutes. Add raisins, cashews, saffron water and salt. Stir and add 2 cups of water. Bring the mixture to a boil and reduce heat to medium low. Cover and cook for minutes. Add water as needed. Pulav is a delicious and aromatic rice preparation. Good for Vata-Pitta.

5 Stuffed Portabellos Serves 4 4 large Portobello mushroom caps, cleaned, stems removed 1 tablespoon olive oil ¼ cup minced onion 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 bunch swiss chard, finely chopped 2 tablespoons Bragg s liquid Aminos, or tamari 2 teaspoons t sesame oil 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed ¾ cup bread crumbs Himalayan salt and black pepper to taste. Preheat the oven to 400 degrees Fahrenheit. Arrange the mushroom caps, stem side up, in a lightly oiled baking dish and set aside. Heat the olive oil in a skillet over medium-high heat. Add the onion, garlic, ginger, and chard. Drizzle on the Bragg s and sesame oil and cook until the onion is soft and the chard is tender, about 7 minutes. Set aside. Mash the chickpeas in a bowl. Drain off and reserve any liquid from the chard mixture. Add the chard mixture to the chickpeas and mix well to combine. Add the ¾ cups bread crumbs and season to taste with salt and pepper. Mix well. Spoon the stuffing mixture into the mushroom caps. Drizzle any remaining chard liquid around the mushrooms and top with additional crumbs. Cover and bake for 15 minutes, then uncover and bake until the mushrooms are tender and the stuffing is hot, about 10 minutes. Serve hot.

6 Preparation time 10 minutes CLEAN AND GREEN BREAKFAST 1/2 bunch dark leafy greens: dandelion,kale,or chard 1/2 inch fresh ginger, peeled and finely chopped 1/8 cup water 1/2 tsp. Six Taste Spice Mix 1 Tbsp flax seed oil Coconut flakes or scrambled tofu to top Place a heavy bottomed pan, pour in water with spices, bring to a boil and lower the heat to medium. Add greens and ginger and sauté for 3 minutes until greens are slightly wilted. Top with remaining ingredients Preparation time 10 minutes 1/2 pound firm organic tofu, cut into strips 1 tbsp ghee 1 tsp Six Tate Spice mix 1/4 tsp each mustard seeds and sea salt 1/2 cup baby spinach greens TOFU SCRAMBLE Heat ghee in pan, add mustard seeds and heat until popped. Add tofu turning constantly and using fork to mash. Add remaining ingredients and cook for 5 minutes. Top with fresh cilantro or coconut flakes.

7 Preparation time: 10 minutes Serves: people Fruit Salad Ingredients: 1 mango 1 pear 1 kiwi 2 dates ¼ pinch of cardamom powder 3-4 tsp. Raisins Procedure: Cut all fruits and dates into 1 inch pieces. Put all the ingredients in a large mixing bowl and mix well.. Sprinkle cardamom and Serve.

8 Chocolate Avocado Mousse Ingredients 3/4 cup almond or soy milk 3 avocados, pit removed and flesh scooped out of the skin just over a cup of cacao nibs or powder 1/4 cup agave nectar, or maple syrup (or 2 tsp powdered stevia for sugar-free option) Preparation 1. Place all ingredients in a high-speed blender and blend until silky smooth. If your blender is not so powerful, add the cacao bit by bit and stop the blender every once in a while to scrape down the sides with a spatula. 2. Pour into 6 glasses and refrigerate for at least 4 hours (overnight delivers the best results.)