Satji’s Healing Ayurvedic Recipes

Cumin, coriander, and fennel are famous digestive spices, and when brewed together as a tea they make the perfect addition to an Ayurvedic lifestyle. It directly stimulates the digestive system, supporting the body’s natural ability to breakdown ama, or natural toxins, in the GI tract. Because it enkindles agni, this tea is great to enjoy before or after meals to encourage absorption and assimilation of food nutrients. It also serves as an integral part of an Ayurvedic cleanse because it provides support for the natural detoxification process. This delicious tea is gentle enough for daily enjoyment, and traditional Ayurvedic households will keep a fresh batch brewed at all times for sipping throughout the day. This tea can be added to a thermos to take on-the-go, or stored in an air tight container in the refrigerator for up to three days. Usually you’ll want to enjoy your tea warm, but in the summer try letting it cool to room temperature and add a squeeze of lime for a refreshing Ayurvedic tonic.

Ingredients:

2/3 teaspoon cumin 

2/3 teaspoon coriander 

2/3 teaspoon fennel 

2 cups water

Directions:

In a small pot, combine spices with 2 cups of water. Bring to a boil, then reduce heat and let the tea simmer for 5 minutes. Remove from heat, strain, and serve! 

For a stronger brew, boil the tea for 10 minutes.

Serves 4

Ingredients:

1/2 cup organic basmati rice

1 cup organic mung dhal (split yellow)

6 cups (approx.) water

1/2 to 1 inch ginger root, chopped or grated 

1/4 tsp. (or so) Celtic sea salt 

2 tsp. organic ghee (or coconut oil for vegan) 

1/2 tsp. organic coriander powder

1/2 tsp. organic cumin powder

1/2 tsp. organic whole cumin seeds

1/2 tsp. organic black mustard seeds

1/2 tsp. organic turmeric powder

1 pinch organic asafoetida (hing) 

• Try adding small cuts of vegetables such as Broccoli, Zucchini, Squash, Cabbage, Cauliflower, Carrots, Celery and others to further enhance the nutrition of this dish
• Sprinkle with Coriander Leaves to provide a finishing touch

Directions:

• Wash the rice and dhal separately in at least 2 changes of water. Add the 6 cups of water to the rice and dhal 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 all of the seeds in the ghee or coconut oil until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dhal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve. Enjoy!

Ghee is highly prized in Ayurveda for its ability to nourish and lubricate all the tissues of the body, and it is considered to be the essence of milk, and thereby the essence of motherly love. It is said to nourish the body and intellect, down to the very core of your being! Ghee is a beloved healthy fat known to kindle digestion and support a balanced and robust metabolism. It is also used topically on the face, hands, feet, lips, and nails as a silky and gentle natural moisturizer.

Ingredient

Organic sweet butter (unsalted)

Directions

Simmer organic sweet (unsalted) butter for 10 minutes over medium heat. Turn off heat and Then after it has rested for a few minutes use a large spoon to remove all the white foam from the top. The clear yellow Ghee will be left. Pour this into an air tight container, not allowing any white sediment at the bottom of the pan to slide in. Does not need to be refrigerated.

Turmeric is the most healing root for the body. It comes from the root of a plant which is grown mainly in India but it has been used in many countries for thousands of year as a healing food. It is known to be beneficial for the inner organs, the spine, the joints; purifying to the blood; and for general promotion of health. Its external healing properties are great as well. It keeps a person beautiful.

When used internally, it should always be cooked so that the body may more easily assimilate its healing properties. 

It's an essential nutrient for women over the age of 28. This recipe provides both vital ingredients—essential oils and turmeric—to help women (and  men) keep their flexibility and vitality in the tissues. The oil provides lubrication and energy to the system, while turmeric supports the bones and makes the joints more flexible.

Ingredients: 

1/8 tsp Turmeric

1-2 Tbsp Almond oil (do not heat, add after you pour it into your cup)

1/2 c water

8 oz milk of your choice (Nut, seed or cow)

raw honey to taste (do not heat, add after you pour it into your cup)

Directions: 

Boil turmeric in water for 8 minutes, stirring. The turmeric should be completely incorporated into the water. Add and heat milk. When the milk reaches a boil turn off the heat and pour into cup, add oil and honey to taste, enjoy!

Enjoy all day long...warm with milk of your choice and honey to taste, sip each morning at room temp as a detoxing healing tonic or chilled as a warm weather treat!

Each ingredient of this tea has a specific function: the black pepper is a blood purifier, the cardamom is for the colon, the cloves are for the nervous system, the cinnamon for the bones. Fresh ginger is especially good when you are suffering from a cold, recovering from the flu or for physical weakness. 

Ingredients 
2 Quarts Filtered Water
10 whole cloves
15 whole black peppercorns
15 green cardamom pods
4 sticks cinnamon

use mortar & pastel to break up all spices
2” ginger, peeled and mashed in a mortar & pastel

Directions:
Place all ingredients in a large pot and bring to a boil. Boil for 10 min. Turn down heat, cover pot with a lid and let simmer for 30 min. on low heat. Turn off heat and let pot sit covered overnight. The next morning, strain into glass jars and put in the fridge. 

A perfectly balanced protein dish, easy to digest and very satisfying. 

Good any time of year but makes a particularly good winter diet.

Serves 4-6

Ingredients: 

4 ½ cups water 
½ cup organic whole mung beans (rinsed & soaked)
½ cup organic basmati rice (rinsed)
1 onion, chopped 
3 cloves garlic, minced 
¼ cup finely minced ginger root 
3 cups chopped vegetables 
2 tablespoons ghee or coconut oil 
¾ tablespoon turmeric 
¼ teaspoon dried crushed red chilies 
¼ teaspoon ground black pepper 

¼ teaspoon ground cardamom 

¼ teaspoon ground clove

¼ teaspoon ground cinnamon
½ teaspoon coriander 
½ teaspoon cumin 
½ teaspoon Celtic sea salt

1 piece kombu or wakame (optional)

Directions: 

First make your masala by, combing Ghee, salt and onions in a skillet cook over med heat, stirring occasionally, cook until translucent, then add garlic and ginger cook over med heat for about 5 min. Now add all spices and cook down until it all combines as one and the onions are soft and meld into all other ingredients. Add a bit of water as needed multiple times during this process. 

Now add all of the ingredients into the pressure cooker, stir, cover with lid and cook 20 minutes, until done. You may use a stock pot, stay close and stir as needed for about 45 min-1 hour. Ingredients should meld together into a yummy mixture, enjoy!