Sweet Potato Soup

Preparation time: 1 hour, most of it unattended

SATTVIC, – Vata, – Pitta, + Kapha

Scrub: some large sweet potatoes
Put them in a large pot with enough boiling water to cover them.

1-inch fresh ginger root, peeled and sliced
Bring the sweet potatoes and ginger to a boil, then reduce heat to medium and cook until the potatoes are
soft, about 35-40 minutes.

In a small saucepan, bring to a boil:
1 ½ c. soy milk or fresh raw cow’s milk
Reserve 1 ½ cups of cooking water from the sweet potatoes (the rest of the water makes good soup stock).
Blend this cooking water, the hot milk, the cooked sweet potato and ginger in a blender with:
¼ tsp. fresh ground allspice
1 Tbsp. maple syrup (optional)
Salt to taste

Add more milk or water as desired to reach a creamy consistency. Puree the finished soup until satiny
smooth. Serve hot with fresh greens and a quick bread.

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Thai Stir-Fry

Preparation time: 30 minutes
SATTVIC, – Vata, 0 Pitta, – Kapha

Pain Basmati Rice (Note: If you would like to be true Thai custom, the rice you use would be long-grained
Thai jasmine rice)
As it is cooking, wash and chop the vegetables:
½ lb. fresh asparagus, in 1-inch pieces
1 c. Chinese cabbage thin-sliced
1 medium bunch fresh spinach well-washed and chopped
1 c. fresh cilantro leaves, loosely packed, then minced
½ c. cucumber, peeled and julienne sliced
3 Tbsp. fresh ginger root, peeled and very thin-slice (less if you like)
2 cloves garlic, minced
When rice looks like it is close to being done, begin the stir-fry:

In a large skillet, warm:
2 Tbsp. sesame oil
With the temperature high, add the garlic and the ginger and stir. About one minute later, stir in asparagus,
Chinese cabbage and spinach. Stir until the spinach begins to wilt a bit.

Pour in:
¾ c. coconut milk
and stir well. When the spinach is cooked, take the stir-fry off the heat and stir in the cilantro and cucumber.
Serve hot over rice.

Serves 3-4
Recipe from “Ayurvedic Cooking for Westerners” by Amedea Morningstar

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