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Ayurvedic Diet

& Recipes

Ayurvedic Diet & Recipes

In Ayurvedic science diet is considered an important complementary part to medicine. A special diet consistent with the doctor’s diagnosis and the recommended treatment is one of the core therapies in Ayurveda.

As a result, ayurveda food is taken very seriously at Barberyn Ayurveda resorts. But this doesn’t mean a strict regime of bland, tasteless or bitter vegetarian dishes prescribed by physicians. On the contrary, our kitchen is one of our greatest assets and the dishes our cooks prepare will surprise and delight you every day of your stay.

Ayurveda food and drinks are classified according to their taste – sweet, salty, pungent, bitter and astringent – and thus by their influence on the doshas (body energies). The goal is to represent all tastes in every meal, but with specific combinations recommended for each individual guest.

 

Kicharee recipe

Try eating kicharee regularly: it is easy to digest, very nourishing and delicious with Hemp Seed Oil.

  • 1/3 cup split mung dal
  • 2/3 cup basmati rice (or other grain)
  • 3-4 cups of water (a ratio of 1:3 or 1:4).
  • 1/2 tsp each of organic turmeric, ginger, roasted cumin and coriander. Adjust flavour to your preference.
  • Seasonal vegetables: spinach, peas, or seaweeds, shitake mushrooms for an all round healing, healthy and agni enkindling meal.

Simmer the mung dal and rice in the water. Add all the herbs and then the vegetables. The best practice is to cook it on a very low heat in a covered saucepan and DO NOT stirs it after all the ingredients are added or it will go mushy.

Stir in a teaspoon of ghee or hemp seed oil at the end.

 

Water retention reducing soup

  • 50g barley
  • 200g asparagus
  • Bunch fresh coriander
  • 1 tsp fennel seeds

No salt

Simmer for 1 hour. Helpful for reducing water retention, fluid accumulation and easing urinary difficulty.

Immune Tonic Soup

  • 20g of Shatavari (Asparagus racemosa)
  • 20g of Amla (Emblica officinalis)
  • 6 Shitake Mushrooms

Simmer in 3 pints water- 1/2 hour

Extract Amla and Shatavari

Add 1/2 cup organic pearl barley
Add root vegetables: Beetroots, carrots, potato
Add leeks, onions garlic
Add Seasonal greens- kale, spinach, nettles
Add ginger, rosemary, thyme, turmeric
Add 1-2 sticks kombu/ wakame
simmer for 45 mins

Adjust quantities and water as desired
Add any particular favourite vegetables or herbs

Benefits – digestion, allergies, fatigue, inflammatory conditions etc

Basic curry recipe (serves 4)

  • 3 tbs virgin coconut oil or ghee
  • 1 tspn each of cumin, coriander, fennel seeds, mustard seed
  • 1 inch piece of freshly chopped ginger
  • Pinch of asafoetida
  • Two to three vegetables of your choice, chopped (adjust quantity as needed, but approximately 300-400g of each type)
  • Cumin, turmeric and cinnamon to taste
  • Coconut milk or yoghurt, optional

Heat the oil or ghee in a large pan. Fry the cumin, coriander, and fennel and mustard seeds in a high heat until brown and releasing a delicious smell. Other spices, as required, can be used. Add the ginger and asafoetida. Add chopped vegetables. Sauté until the vegetables are coated in the spiced oil. Add a little water and simmer on low heat for about 15 minutes or until done. Add cumin, turmeric, cinnamon powders to taste. Add any ‘quick-to-cook’ vegetables such as spinach and peas at the end for 3 minutes. You can also add coconut milk or yoghurt to make a creamier sauce.

Basic dhal recipe (serves 4)

  • 200g lentils
  • 2 inches washed seaweed (kombu)
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp each of cumin seed, fennel seed and mustard seed
  • 1 inch of freshly chopped ginger
  • One onion, chopped and 1 clove garlic optional
  • 3 tbs ghee or virgin coconut oil for frying
  • 1 pinch salt
  • Handful, fresh coriander
  • Coconut milk or yoghurt, optional

Wash the lentils and simmer them in pan for 40 minutes with some washed seaweed, the cumin powder and turmeric powder. In a separate pan heat the ghee or oil and fry in high heat the cumin, coriander, fennel and mustard seeds until brown and releasing a delicious smell. Add the ginger and asafoetida. (Onions and garlic can also be fried after the spices to make a more nourishing dish.) Pour this spiced oil into the lentil mixture (dhal). Add a pinch of salt and the fresh coriander. Coconut milk or yoghurt can be added as desired.

Rice pudding elixir (serves 2)

  • 100g rice pudding rice (You can also try with black or red rice)
  • I litre of cow’s, almond or rice milk (option of more)
  • 3 tbs almond powder
  • 7 strands of saffron
  • 5 cardamom pods
  • Rose Jam
  • Ghee, Virgin Coconut oil or honey, optional

 

Place the rice in a heavy pan and add the milk. Bring to boil and simmer for 1 hour. Add the almond powder. Add more milk as desired. (coconut milk is an interesting change). Soak the strands of saffron in a tablespoon of milk for 10 minutes to extract its golden pigment and then add to rice pudding. Add cardamom and rose jam. Serve and add ghee, virgin coconut oil or honey as desired.

You can also add grated carrots or beetroots to this recipe for a colourful and nourishing variation.

This is a very nourishing food for reducing vata and pitta, strengthening the tissues and building reproductive tissues.

 

Chutneys

These are very useful to accompany a meal to stimulate agni, reduce ama and facilitate digestion. They are a great complement to a tridoshic meal where members of a family have different dietary needs. This way a simple balancing meal can be prepared and then specific dosha regulating chutneys can be added as needed.

  • 1 inch fresh ginger, juice of 1/2 lemon, a pinch of rock salt: enkindles agni, regulatesvata, for irregular digestion
  • 1 inch fresh ginger, 1 tablespoon of mint, 1 tablespoon of coriander: enkindles agni, reduces pitta, for excessive digestion
  • 4 tablespoons roasted desiccated coconut, juice of ½ fresh lime, 1 inch of fresh ginger, a pinch of rock salt: enkindles agni, reducespitta and vata
  • 1 tablespoon fresh horseradish, ¼ teaspoon dry ginger, 1 teaspoon fresh rosemary: enkindles agni, reduces kapha, for sluggish digestion (manda agni)

 

Hot milk recipe

  • 1 cup almond or rice milk
  • 2 tsp organic almond powder
  • 3 cardamom pods
  • 5 strands saffron
  • 6 pinch of nutmeg

Heat the above ingredients and add 1 tsp honey.
Take with 2 capsules of organic Ashwagandha at night for a restful sleep.
This helps to nourish the nervous system, reproductive system and helps you sleep. Pure Bliss!

Sunny coconut fennel flapjacks

  • 200g rolled oats
  • 100g virgin coconut oil
  • 50g maple syrup
  • 50g sunflower seeds
  • 50g desiccated coconut
  • 2 tablespoons fennel

Melt virgin coconut oil over a low heat. Remove from heat and add rolled oats, maple syrup, coconut, sunflower seeds and fennel seeds. Place in oiled baking tray. Heat at 200C for 20-25 mins. Allow to cool, Divide. Share.

 

Coconut lentil lime dhal (serves 3-4 people)

  • 250g split mung lentil (or any other lentil)
  • 440ml coconut milk
  • 4 tablespoons virgin coconut oil
  • 6 spring onions
  • 1 inch finely chopped fresh ginger
  • 1 bunch coriander
  • 10 peppermint leaves
  • 1 lime
  • 4 keffir lime leaves
  • 2 tsp ground coriander seed

Fry the ground coriander, fresh ginger and spring onions in the virgin coconut oil. Stir in the washed lentils and simmer in 250ml water for 20 mins. Add coconut milk and simmer for a further 20 minutes. Take off heat. Add grated peel of lime, juice of lime, finely chopped kefir lime leaves, coriander leaves and mint leaves. Add a pinch of salt. Leave to stew for 15 minutes. Serve with rice or noodles.

Coconut rice (2-3 people)

  • 100g basmati rice
  • 200ml coconut milk
  • 50g desiccated coconut
  • 2 tablespoons virgin coconut oil

Soak rice for 2 hours. Rinse rice thoroughly. Add to a good heavy saucepan and pour in the coconut milk. Bring to a simmer and stir well once. Add the saucepan lid and turn down to the lowest heat. Simmer for 10 minutes. Take off heat and add the virgin coconut oil. Leave to steam in its own aroma for 5 minutes and serve to delight. Lightly roast the desiccated coconut and sprinkle over each portion.

Golden delicious spicy roast orange vegetables in coconut oil

  • 1 butternut squash cut into 1 inch chunks
  • 2 carrots cut into 1 inch rounds
  • 3 sweet potatoes cut into 2 inch wedges
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 2 teaspoons chilli flakes
  • 4 tablespoons virgin coconut oil

Grind the spices and blend together. Melt coconut oil and add vegetables so that they are coated in the oil. Add the crushed spices and a pinch of salt. Roast in an oven at 220C turning after 20 minutes until golden delicious after 40 minutes.

Braised asparagus in coconut oil

  • Big fresh bunch of asparagus
  • 4 tablespoons coconut oil

Wash and then tail the fibrous stems of the asparagus. Warm the coconut oil in a pan and add a dram of water (about 4 tablespoons). Add the asparagus. Pop the covered pan into an oven. Braise in the oven for 20-30 minutes until caramelized. Add a pinch of salt or sea greens and enjoy.

Try this with courgettes or endive as well

Hemp ginger salad dressing

  • 75ml hemp seed oil
  • The juice and rind of 1 lemon
  • Pinch of salt and pepper
  • 1 inch of fresh ginger
  • A handful of fresh parsley
  • Shake well

(To make a lighter dressing add some olive oil)

Hemp coconut butter

  • 30% hemp seed oil
  • 70% coconut butter

As coconut is solid between 10-25°C you can store in the fridge and use as a spread on bread, cooked potatoes or vegetables.

 

Hemp with vegetables and roasted seeds

Lightly steam a bunch of asparagus and a broccoli head.

Toast some pumpkin seeds and walnuts. Add a bit of tamarind as they cool.
Mix ingredients together and add 2 tablespoons hemp seed oil.
Add a sprinkle of paprika, salt and pepper to taste.