Vegetarian Balance » CookBooks

Petit-déjeuner ayurvédique?

JGomez — Sat, 18 Feb 2012 19:33:02 +0000

Vos plats ayurvédiques sont extraordinaires et j’aimerais beaucoup commencer aussi la journée par un petit-déjeuner ayurvédique.

Pouvez-vous me conseiller comment le faire ou même s’il y a des livres que je puisse lire ?

Il y a des plats dans mon livre que vous pouvez utiliser pour le petit-déjeuner, par exemple, l’en-cas power ou le lait d’amandes avec une bouillie d’avoine ou autre.

Voici une recette pour le petit-déjeuner qui est dans mon nouveau livre électronique, un granola. C’est un plat bon marché et sans lactose. À manger avec le lait d’amandes! Les quantités sont pour environ 15 portions.

Granola maison

1 kg flocons d’avoine
50 g graines de sésame
50 g graines de tournesol
pincée de sel
2 poignées raisins secs
1/2 sucre non-raffiné
1 c.s cannelle en poudre
1/2 c.s cardamome en poudre
1/2 c.s muscade rapée
300 ml eau chaude
2 c.s huile d’olive/sésame

Préchauffer le four à 150°C
Mettre les flocons d’avoine, graines de sésame, les graines de tournesol, le sel et les raisins secs dans un bol et mélanger bien.
Verser l’eau dans un bol et ajouer le sucre et les épices et mélanger bien pour faire un sirop.
Verser le sirop dans le bol qui contient les ingrédients secs et mélanger pour bien couvrir le tout.
Verser de l’huile dans un plat à gratin et l’étaler pour bien couvrir le fond.
Etaler le mélange dans le plat et le mettre au four pendant une heure.
À toutes les 15 minutes, sortir le plat du four et bien mélanger pour créer des petits morceaux.
Après environ une heure, quand le granola sera légèrement bruni, le sortir du four et laisser refroidir.
Verser dans des bols et déguster avec du lait d’amandes!

Si vous avez aimé cette recette, vous pouvez trouver d’autres recettes de ce genre dans mon livre électronique “Nouvelles recettes faciles”

A Recipe for Autumn

JGomez — Thu, 28 Oct 2010 16:08:27 +0000

We’re well into autumn, the season of Vata, when we generally may have issues letting go at all levels. For example, are you feeling stuck on a physical and emotional level at the moment – with how to move forward at work, at home. With the large intestine being the seat of Vata, I often get clients contacting me with more issues of digestive problems in that area at this time of the year. We may feel a bit more sensitive than usual, and want to get involved in many activities but lack the energy.

There is a block which needs to be removed before you can go forward. What has this got to do with nutritional therapy?

Autumn is the 2nd opportunity in the year, after Spring,that we have for doing detox work. Obviously it shouldn’t be as deep as Spring work since the body does not have the same amount of energy to support it. Any detox work done in autumn should be seen instead as a chance to prepare our bodies for the winter to make sure we stay healthy and vibrant during this period.

However, many of us find that at this time we get colds or flu or other ailments which may drain our bodies of energy because they are not managed adequately.

One of my most popular techniques to suggest at this time of the year is to do neti. However, I know there are many people who are not so keen on the idea as I am. Are you one of them?

So for non-neti (and even neti) lovers, let me share one of favourite seasonal recipes. Not only should it get those digestive juices going and clear out your sinuses but you’ll also be bringing more fluid and warmth into your diet at a time of the year when dryness and cold prevail.
Enjoy this tasty detox recipe for the autumn!

Spicy pumpkin soup ( for 4 generous starter portions)

Ingredients:3 tbsps olive oil & sesame oil (half and half)
500g pumpkin (diced)
½ tsp cumin seeds
Salt to taste
¼ tsp chilli powder
½ tsp curry powder
½ tsp turmeric
1 generous tbsp fresh ginger (peeled and chopped)
small bunch of fresh parsley (finely chopped)

Method:
Heat the oil in a pot. Test the heat of the oil by dropping in one cumin seed. If the oil sizzles it is hot enough to add the remainder of the seeds. Fry until brown.
Add the diced pumpkin to the pot and mix well.
Add salt and chilli powder, mix well and leave to cook for a minute.
Add enough hot water to cover the pumpkin completely and stir well.
Add the curry powder, turmeric and fresh ginger and stir well.
Leave to simmer for approx. 20 – 30 minutes.
(optional) Pour the mixture into a liquidizer and blend for 30 seconds.
Sprinkle on the chopped parsley just before serving.

What’s next?

Go out and get the ingredients for the recipe.
Make it part of your gentle detox schedule for this season.
Feel free to share your feedback with me, including photos!

Fancy some more delicious simple recipes for autumn? Grab a copy of my “Recipes for Autumn” booklet for easy preparation and digestion during your gentle detox this season.

A couple of my favourite cookbooks

JGomez — Sat, 27 Jun 2009 22:17:28 +0000

Let’s start with The Hare Krishna Book of Vegetarian Cooking. I love this recipe book because of its philosophical introduction, its simple explanations and the delicious pictures, all of which have inspired me to produce my own culinary creations.

Finally, Ayurvedic Cooking for Self Healing (2nd Edition), a recipe book and a reference work rolled into one. It has lots of recipe ideas for you whether you’re starting out or have years of experience.

What do you think of the recipes in these books? Feel free to share your comments below.