[recipe] Everyday Cereal Recipe





Everyday Cereal


This recipe comes to you from Kate O' Donnell's first cookbook The Everyday Ayurveda Cookbook. Everyday cereal is easy, healthy and fit for each season. Grains are extremely nutritional and help with digestion. This dish can be paired with different fruits and nuts, depending on the season. 

For the recipe you will need grain of choice, liquid of choice, pressure cooker, slow cooker or large pot, coconut oil or ghee, cinnamon or other spices of your choosing (try the sweet spice mix suggested below), nuts of your choosing, and dried or fresh fruit of your choosing. Using your pressure cooker, you will want to add all your ingredients, then select the porridge setting. Allow your cereal to cook for 5 min in a sauce pan or until it begins to steam. I typically like my cereal to be full of different textures, but if you desire a smoother consistency, you can use a hand blender to mix everything together

Here is Kripalu's recipe for a Sweet Spice Mix, or you can make your own variation:

Sweet Spice Mix

  • ¼ cup cinnamon powder
  • ¼ cup ginger powder
  • 2 tablespoons ground cardamom

Ingredient recommendation for Spring Cereal

  • 2 cups of amaranth or rye 
  • 1 cup of water
  • 3 tbsp  raisins or chopped prunes and flax seeds
Ingredient recommendation for Summer Cereal
  • 2 cups of quinoa or barley  
  • 1 cup of water
  • 3 tbsp of sliced peaches and/or blueberries
  • 1/2 a tsp of ground fennel seeds
Ingredient recommendation For Fall Cereal
  • 2 cups of oats or bulgar wheat 
  • 1 cup of Almond milk
  • 3 tbsp of grated apple or dried apricots and chopped almonds
  • 1 tbs of Ghee or coconut oil
  • 2 tsp of Sweet Spice Mix  

Ingredient recommendation For Winter Cereal

  • 2 cups of oats or bulgar wheat
  • 1 cup of cows milk 
  • 3 tbs of chopped apples and/or chopped dates
  • 1 tbs Ghee
  • 2 tsp of Sweet Spice Mix

Sweet Potato Stew | Ayurveda Recipe




Sweet Potato Stew Image

Our teacher and Ayurvedic Yoga Therapist Veronica Wolff-Casey created this simple recipe to chase the winter cold away. It was originally published in the Ayurvedic Journal of Health, which means she's famous! Those of us who have had her food know why it's so good. The spices are what makes the flavors so great, and makes it easy to digest. You can find most of what you need at your local Indian market. Try it and let us know what you think.

Nourishing and easy to digest, this soup is a wonderful way to balance vata dosa when the cold winds of winter blow. The warming spices and grounding vegetables make this the perfect choice when you are feeling overworked or frazzled. Try it with a piece of whole grain toast slathered in ghee!

3 Tbs Ghee or Sesame oil
1/2 Tbs Each freshly ground cumin, coriander, and fennel seeds
1 tspFreshly ground black pepper
1/4-1/2 tsp Asafoetida (hing)
1 Tbs Garam masala
1/2-1 Tbs Cinnamon
1-2 tsp Turmeric powder
1 tsp Ginger powder
2 tsp Dried rose petals, ground well (optional)
1.5 inch Thumb of fresh ginger, minced small
1 Large sweet onion, chopped
6 Curry leaves (if you have them, omit if not)
Salt to taste
2-3 Large sweet potatoes, cut into bite-sized pieces
4-5 Medium carrots, cut into bite- sized pieces
3 Stalks celery, chopped
2 cups Masoor dal (red lentils), thoroughly picked over for stones
Cilantro (optional)

1. Melt ghee or heat oil in a large pot.
2. Once oil is shimmering slightly, add spices in or
der listed above.
3. Once things start to smell good, add the fresh ginger and then the chopped onion and a little salt.
4. Stir to coat, then add the curry leaves if using. Once you can smell the curry leaves add the rest of the vegetables and stir to coat.
5. Saute gently for 3–5 minutes, then add Masoor dal.
6. Add water to cover all by 2 inches or more de- pending on how soupy you would like your dish.
7.Bring to a boil, stirring occasionally.
8. Reduce to a simmer and cook at least for 30 minutes (stirring occasionally), but ideally for as long as you can.
9. Tastes best after 2–3 hours. Add salt to taste be- fore serving, and serve with a sprinkle of cilantro (optional).