AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 4
Friday - January 13, 2017 12:42 am ,
Category : RECIPES
BREAKFAST
Cucmber Juice with Ginger
Follow the recipe of Day 1. Substitute ash gourd with cucumber.
LUNCH
1.Leek Soup
Ingredients:
1 ¼ cups /250 gm leeks, chopped
1 onion, small, chopped
2 cloves garlic.chopped
½ piece ginger, chopped
1 green chili, chopped
¼ tsp cumin seeds, roasted, powdered
Salt to tast.
Method :
Cook the leeks, onion, garlic, ginger and green chilli with about 2 cups water for about 10 minues. Remove and allow it to cool. Then pass through a strainer. To his add the roasted and powdered cumin and salt. Serve hot.
Carrot Black Currant Salad
Ingredients:
½ cup / 100 gm black currants
5-6 carrots, medium-sized
½ cup/100 gm celery, chopped
½ tsp /2 ½ ml honey
½ tsp/2 ½ ml lime juice a pinch salt
Method:
Soak the black currants in boiling water for about 5-10 minutes; strain and keep aside.
Wash the carrots thoroughly and peel the outer layer . Now grate the carrots and put into a salad bowl along with celery, honey lime juice and salt; toss well.
Now add the black currants and serve in a plate with a wedge of lime.
DINNER
Carrot Soup
Ingredients:
1carrot large washed, cut into small chunks
4 onion, small, chopped
2 cloves garlic, chopped
1 green chilli, chopped
Salt taste
3-4 black peppercorns, crushed
1 tbsp/15 gmcoiander leaves, chopped, for garnishing
Method:
Cook the carrot, Onions, garlic and green chilli in a thick-bottomed saucepan with 1 cup water till the carrot is just tender enough to blend. Blend all the cooked ingredient together and transfer it back to the saucepan and warm. Stir for a minute or so, add salt and crushed pepper. Serve warm garnished with coriander leaves.
1.Bitter Gourd with Onion
Ingredients:
2 bitter gourd large, washed, cut into rings, deseeded
1 onion, large, cut into rings
a pinch turmeric powder
1 onion,small
1 dry red chilli
½ tsp /2 ½ gm cumin seeds
4 curry leaves
1 tsp/ 5 ml vegetable oil
½ tsp /2 ½ gm mustard seeds
Salt to taste
Method:
Cook the bitter gourd and onion rings in a saucepan with 2 tbsp water. Add the turmeric powder and cook, covered, for about 10 minutes. Remove from heat.
Now grind the small onion, dry red chilli, cumin seeds and curry leaves in a dry blender for a minute.
In another saucepan, heat the vegetable oil. Add the mustard seeds, when it starts spluttering add the ground paste and roast it for 2 minutes. Add the cooked onion-bitter gourd and salt.
Serve hot with rice or roti.
2.Coconut Chutney
Ingredients:
½ cup / 100 gm coconut fresh, grated
¼ piece ginger
2 onions, small
1 tsp/5 gm raw mango
1 green chilli
4 Curry leaves
Salt to taste
Method :
Just put all the ingredients into a dry blender and blend well. the chutney is ready to serve.
4.Roti
Ingredients:
1 cup /200 gm whole wheat flour
Salt to taste
Method :
Put the flour and salt in a mixing bowl. add the water gradually while mixing everything together. Khnead into a soft dough. Cover the dough with moist towel and allow it to rest for about 30 minutes.
LUNCH
1.Leek Soup
Ingredients:
1 ¼ cups /250 gm leeks, chopped
1 onion, small, chopped
2 cloves garlic.chopped
½ piece ginger, chopped
1 green chili, chopped
¼ tsp cumin seeds, roasted, powdered
Salt to tast.
Method :
Cook the leeks, onion, garlic, ginger and green chilli with about 2 cups water for about 10 minues. Remove and allow it to cool. Then pass through a strainer. To his add the roasted and powdered cumin and salt. Serve hot.
Carrot Black Currant Salad
Ingredients:
½ cup / 100 gm black currants
5-6 carrots, medium-sized
½ cup/100 gm celery, chopped
½ tsp /2 ½ ml honey
½ tsp/2 ½ ml lime juice a pinch salt
Method:
Soak the black currants in boiling water for about 5-10 minutes; strain and keep aside.
Wash the carrots thoroughly and peel the outer layer . Now grate the carrots and put into a salad bowl along with celery, honey lime juice and salt; toss well.
Now add the black currants and serve in a plate with a wedge of lime.
DINNER
Carrot Soup
Ingredients:
1carrot large washed, cut into small chunks
4 onion, small, chopped
2 cloves garlic, chopped
1 green chilli, chopped
Salt taste
3-4 black peppercorns, crushed
1 tbsp/15 gmcoiander leaves, chopped, for garnishing
Method:
Cook the carrot, Onions, garlic and green chilli in a thick-bottomed saucepan with 1 cup water till the carrot is just tender enough to blend. Blend all the cooked ingredient together and transfer it back to the saucepan and warm. Stir for a minute or so, add salt and crushed pepper. Serve warm garnished with coriander leaves.
1.Bitter Gourd with Onion
Ingredients:
2 bitter gourd large, washed, cut into rings, deseeded
1 onion, large, cut into rings
a pinch turmeric powder
1 onion,small
1 dry red chilli
½ tsp /2 ½ gm cumin seeds
4 curry leaves
1 tsp/ 5 ml vegetable oil
½ tsp /2 ½ gm mustard seeds
Salt to taste
Method:
Cook the bitter gourd and onion rings in a saucepan with 2 tbsp water. Add the turmeric powder and cook, covered, for about 10 minutes. Remove from heat.
Now grind the small onion, dry red chilli, cumin seeds and curry leaves in a dry blender for a minute.
In another saucepan, heat the vegetable oil. Add the mustard seeds, when it starts spluttering add the ground paste and roast it for 2 minutes. Add the cooked onion-bitter gourd and salt.
Serve hot with rice or roti.
2.Coconut Chutney
Ingredients:
½ cup / 100 gm coconut fresh, grated
¼ piece ginger
2 onions, small
1 tsp/5 gm raw mango
1 green chilli
4 Curry leaves
Salt to taste
Method :
Just put all the ingredients into a dry blender and blend well. the chutney is ready to serve.
4.Roti
Ingredients:
1 cup /200 gm whole wheat flour
Salt to taste
Method :
Put the flour and salt in a mixing bowl. add the water gradually while mixing everything together. Khnead into a soft dough. Cover the dough with moist towel and allow it to rest for about 30 minutes.
