Renata's Sadhana

INGREDIENTS  2 beetroot, peeled and cut into wedges 1 tbsp olive oil 250 ml (1 cup) vegetable or chicken stock 2 tbsp red wine vinegar 1 tbsp vincotto (optional) 60 ml (¼ cup) extra-virgin olive oil 400 gm canned lentils, rinsed and drained well 2 golden shallots, thinly sliced Large handful of flat-leaf parsley, torn Handful of mixed seeds such as sunflower seeds and pepitas 100 gm soft feta, cut into large cubes  METHOD  Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).  Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve. Source  Beetroot, feta and lentil salad

Ingredients 1/4 tsp ajwain 1 c basmati rice 1 tsp cumin 2 tbsp ghee 1 inch ginger (fresh) 1/4 tsp   hing (asafoetida) 1/2 c mung bean 1 tsp mustard seed 1/2 tsp salt (mineral salt) 1/2 tsp turmeric 4 c water How to Use split mung bean if possible. Soak the mung beans for several hours before cooking and drain. Bring the mung beans and 4 cups of water to a boil, scooping off any foam that forms on the top. Then, strain out the liquid, and add another 4c to the mung dal. Meanwhile mash the ginger with a mortar and pestle, or slice thinly. Set the mustard seed aside. Mix the remaining spices together with 1 tsp water, making a paste. Fry the mustard seeds in ghee until they begin to pop. Add the spice paste, spreading it in the pan, and fry for thirty seconds. Add the spices to mung bean. Take some of the broth and wash any remaining spices from the frying pan into the simmering mung bean. After an hour, or when mung beans begin to soften add white basmati rice and...

INGREDIENTS ½ cup pressed barley flakes, soaked for 24 hours 2 ½ cups water 1 pear, cored and chopped 2 tablespoons raisins ½ teaspoon cinnamon Optional toppings and add-insprunes, dates or dried cranberries blueberries INSTRUCTIONS Place barley in a bowl and rinse 2-3 times. Cover with cold water and leave to soak for 24 hours. It is okay to leave soaking on the counter, but you can also keep it in the fridge overnight if you prefer. When you are ready to make this cereal, drain the soaking water and rinse again 2-3 times. Add to a small saucepan with water and bring to a boil on high heat. Reduce to a simmer after it comes to a boil and partially cover. Simmer for 25 minutes. Cut pear into quarters and remove the core. Cut into bite-sized pieces and add to the barley along with the raisins and cinnamon. Continue to simmer for 10 minutes, stirring halfway through. Add water or adjust the heat if it is sticking, or you prefer it more watery. Source Buttered Veg  

Ingredients 1 cup chana dal (split chickpeas), uncooked, rinsed well (See Chef’s Notes) 2 tbsp vegetable broth (unsalted, preferably homemade) 1 cup yellow onion (chopped) 2 tbsp fresh ginger (minced) 3 medium fresh garlic cloves (minced) 4 tbsp red curry paste 2 cups cauliflower (roughly chopped into 1-inch pieces) 1 small dried Thai chili peppers (optional) + 1 as desired 13.50 oz coconut milk (light, BPA-free can) 1 cup vegetable broth (unsalted, preferably homemade) 2 tbsp organic tamari (reduced-sodium or coconut aminos) 1 tbsp maple syrup or date paste, recipe link in Chef’s Notes 2 cups organic kale (chopped, fibrous stems removed) 1 tbsp lime juice (preferably freshly squeezed) +1 Tbsp as needed ¼ cup cilantro (optional) chopped ¼ cup green onion (optional) sliced salt (optional) to taste ground black pepper (optional) to taste Directions Add chana dal to a medium bowl and cover with water. Allow to soak for 4–6 hours or overnight. Then rinse, drain, and set a...

 Vegetarian Monday Ayurvedic Oatmeal Recipe: A Savoury Energising Breakfast Coconut Lentil Curry: One Of The Best Ayurvedic Coconut Recipes Banana Shake Recipe: Going Straws Over Spoons For Kids Source Ayurvedic recipes @  https://www.ayurvedum.com/category/ayurveda-food-diet-recipes/

Ingredients 1 cup onion (chopped) 5 medium garlic cloves (minced) 2 ribs organic celery (chopped) 1 cup red bell pepper (chopped) 3 cups red kidney beans (home-cooked or BPA-free canned, drained and rinsed) 14 oz diced tomatoes (BPA-free canned) 2 cups vegetable broth (unsalted, preferably homemade) 2 bay leaves ¼ cup fresh parsley (chopped) 2 tsp dried oregano 1 tsp onion powder ½ tsp garlic powder 2 tsp ground paprika 1 cup okra (sliced into ½-inch pieces) 2 tbsp arrowroot powder (or organic cornstarch) 2 tbsp water ½ tsp salt (optional) ¼ tsp ground black pepper (optional) 4 cups organic brown rice (or organic black or red rice, cooked) red pepper flakes (optional, to taste) Directions Add all ingredients down to, and including, the okra to your 4- or 6-quart slow cooker. In a small bowl, add the arrowroot powder and two tablespoons of water. Whisk into a slurry and add to the slow cooker. Cook on the low heat setting for six hours or the high heat setting for th...

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