Renata's Sadhana

Ingredients 2 pounds shrimp peeled and deveined 1 English cucumber small diced 3 green onions thinly sliced Creamy Lime Dressing ⅓ cup mayonnaise ⅓ cup sour cream 1 large lime zested and juiced (about 2 teaspoons zest and 2 tablespoons juice) 2 tablespoons chopped fresh dill 1 tablespoon Dijon mustard 1 garlic clove minced ¼ teaspoon kosher salt Instructions Make the dressing. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge. Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink. Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces. Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, a...

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 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/

Besan Chilla Recipe: Weight-Loss Friendly Breakfast On The Planet Easy & Healthy Dhokla Recipe For An Anytime-Snack Coconut Chutney Recipe: A Vata & Pitta Pacifying Comfort Food Indian Rice Pudding (Kheer): An Easy Ayurvedic Recipe Khichdi Recipe: The Quintessential Ayurvedic Detox Meal Source Ayurvedic recipes @  https://www.ayurvedum.com/category/ayurveda-food-diet-recipes/