Let's revisit some wonderful old advice. How can we make every meal a masterpiece? Eat in harmony, consciously, moderately and with gratitude.  

We are what we eat!

  • Prepare and serve your food with love and care, chanting, dancing, smiling and gracefully. Be calm and attentive, chew each bite and rest your fork in between bites!
  • Avoid eating when you are emotional or not really hungry. Breath or take a walk.
  • Remember the Farmer, eat locally, seasonally and organically, praise the Earth and all her Bounty!
  • Just stop eating: white sugar, excess salt, white flour, sodas, preservatives, and ANY GMO food.
  • Ensure you eliminate regularly, without the use of artificial products.
  • Avoid microwaving, it kills Prana in the food, even boiling water. Avoid prepackaged meals.
  • Balance your acid/alkaline foods for a 75% alkaline to 25% acid ratio. Alkaline foods build and tone organs, nerves and glands, keeping us calm and reflective (examples are sweet and sour fruit, green vegetables, milk, yogurt and lemons). Acid foods give us a burst of energy, but too much make us vulnerable to illnesses, chronic aliments and premature aging and bring on anxiety, higher stress levels and agitation (examples are meats, eggs, starches, sweets and alcohol and nicotine).
  • Drink plenty of fresh filtered water and herbal teas
  • Eat for your Dosha to stay in balance

Delicious Recipes for Vitality and Radiance

Precious Ghee

1 pound unsalted organic butter

Yields about two cups / Preparation time: 30 min.

In a heavy medium saucepan, heat butter over medium heat until melted.  Reduce heat to simmer and continue to cook for about 25-30 minutes.  The butter will bubble and make gargling sounds. Occasionally, skim off the foam at the top using a clean wooden spoon.  When done, it will be a clear golden liquid, become quiet and there will be grainy milk solids on the bottom of the pan. Remove from heat before it burns and allow it to cool down slightly. Pour ghee through a cheesecloth or metal strainer into a clean glass container.

Store at room temperature. Enjoy this delicious healing medicine!

Goddess Sesame Seed Milk

4 tablespoons of hulled sesame seeds
½ teaspoon of cinnamon
½ teaspoon of cardamom
1 teaspoon of vanilla extract
½ cup of dates (pitted)  or raisins (optional)
4 cups of water

Serves:  4 / Preparation time: 10 min.

Blend all ingredients in med-high speed for 8-10 minutes. Strain and refrigerate. Shake before serving as it can separate. Enjoy this calcium booster, nutrient rich, non-dairy delicious drink!  You may substitute sesame seeds with almonds, use half a cup, soak overnight and peel them.

Healing Kitcheri or Mung Beans and Rice

½ cup of whole or split mung beans
1 cup of basmati rice
2 tablespoons of ghee
1 tablespoon of fresh ginger root, grated
1 teaspoon of cumin seeds
½ teaspoon of mustard seeds
1 stick of Kombu
1 tablespoon of coriander powder
1 teaspoon of turmeric powder
½ teaspoon of asaofoetida
1 teaspoon of sea salt
4-6 cups of water
1-2 cups of fresh vegetables, diced (carrots, zucchini, chard, broccoli)

Serves: 6-8 / Preparation time: 45 min.

Soak split mung beans for 2-3 hours, soak overnight if using whole mung beans.  Wash rice and beans, drain.

Warm the ghee in a medium saucepan. Add mustard seeds until they begin to pop. Then add cumin seeds and grated ginger, brown slightly. Add rice and mung beans and sauté for one minute. Add water, stir in turmeric, coriander, sea salt and asaofoetida. Add Kombu, cut in little pieces. Boil in medium heat for two minutes. Turn heat to simmer, partially cover and continue to cook for 15 minutes. Do not stir. Add diced vegetables on top and cook until tender, 15-20 minutes more. Garnish with fresh chopped coriander leaves. Enjoy this nutritious one-pot meal.

Sweet Kitchari

3/4 Cup Basmati Rice    *Soak rice and beans overnight or at least a few hours
3/4 Cup Mung Bean (split)
1 sm. Delicata Squash (or butternut squash)
1 Fennel Bulb
1/3 C. Cashews Pieces
1/3 C. Flame Raisins
2 tbsp. Coconut Oil
1 tsp. Cinnamon
1/2 tsp. Cardamom
1 tsp. Fennel Seeds
3/4 tsp. Coriander Seeds
1 piece fresh Ginger
1 can Coconut milk
1/2-1 bunch fresh Basil

  1. Saute fennel and coriander seeds (may partially grind, or have as powder if necessary) and fresh ginger with the coconut oil, until seeds start to brown and pop (do not burn…if this happens, start again)
  2. Add the rice & beans (somewhat dried), and saute for a few minutes until rice and beans look fully saturated with ghee and spices, then stir in the cinnamon and cardamom powder.
  3. Add the coconut milk plus 1 can of water. Once the fluid begins to boil, add the carrots.
  4. After 10 minutes, stirring occasionally, add the squash, fennel, raisins, and cashews. Bring to low boil, covered, & stir occasionally.
  5. Cook until rice, beans, and veggies are tender and it has thickened to desired consistency.
  6. Add freshly chopped basil right at the end and stir. May add sweetener (such as maple syrup or agave nectar) to taste, though this will be pretty sweet on it’s own. (Coconut flakes are also good and could be added when the raisins and cashews are added.)

Serves: 4-8

Makes a nice breakfast, lunch or snack... particularly in fall and winter.

Red Quinoa with Raisins and Pine Nuts

1 cup of Red Quinoa
¼ cup of Pine Nuts
¼ cup of Raisins
1 tablespoon of Ghee
½ teaspoon of Mustard seeds
½ teaspoon of Coriander powder
½ teaspoon of Fennel powder
Pinch of Cayenne Pepper
2 cups of water
Salt to taste

Serves: 4 / Preparation time: 25 min.

Wash and rinse quinoa. Warm ghee in medium saucepan. Add mustard seeds until they begin to pop. Add water and the rest of the ingredients. Bring to a boil and reduce heat to simmer. Cover slightly and cook until quinoa is ready, about 20-25 min. Serve warm, garnish with alfalfa sprouts.

Yogi Tea

Everyone’s favorite! Good for blood, colon, nervous system and bones. Good for colds, flu and physical weakness.

96 oz. water
18 slices fresh ginger root
27 cloves
36 green cardamon pods, crushed
36 black peppercorns
4-5 sticks cinnamon
3-5 teabags black tea
milk and honey to taste

Bring the water to a boil and add the spices. Cover and continue to boil 10-30 minutes. Remove from heat, dip tea bags in and let steep just a few minutes then remove. Strain tea, add honey to sweeten slightly and add milk. You can keep the tea without milk in fridge and heat with milk to serve.

Happy Tummy Tea: Excellent Digestive Aid

3 cups water
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds

Serves: 3

Bring water to a boil. Add seeds, steep for 10 minutes; strain. Drink after any meal to aid digestion.

Zucchini and Spinach Coconut Masala

3 green/yellow Zucchini, grated
1 bunch of Spinach
1 cup of Coconut milk
¼ cup of roasted Sunflower seeds
½ teaspoon of Ajwan seeds
½ teaspoon of Mustard seeds
1 sweet Onion, chopped
1 tablespoon of fresh Ginger, grated
2 tablespoons of Ghee
½ teaspoon of Fennel powder
½ teaspoon of Coriander powder
1/2 cup of water
Salt to taste

Serves: 4-5 / Preparation time: 30 min.

Warm ghee in large skillet. Add mustard seeds until they pop. Add ajwan seeds, sauté onion and ginger until brown. Add grated zucchini. Under a low flame, add the spinach and the rest of ingredients. Stir them all together well. Cover and simmer over low heat for 10 minutes. Serve with favorite grain.

Mashed Sweet Potatoes

3 sweet potatoes
½ cup of diced onions
2 tablespoons ghee
1 tablespoon garam masala
½ tablespoon cinnamon
½ cup coconut milk
Pinch of sea salt

Serves: 4 / Preparation time: 30 min.

Wash and peel sweet potatoes. Cut into 1” cubes. Steam until soft. Warm ghee in medium-size saucepan, sauté onions until brown. Add sweet potatoes, coconut milk and spices. Gently mash with a fork. Serve warm.