Influenced by the ancient wisdom of Ayurveda, each month Maria will provide simple recipes, teas, remedies, and advice on daily routines for maintaining balance within each season. Recipes will be posted on the website and we’ll prepare them together in real time.
November 1 Menu (makes 2-4 servings)
Tomato Dal with Greens (kale, collards, chard or spinach)
Basmati Rice
Sweet Potato Flatbread
1/2 cup red lentils
Fresh ginger, turmeric powder, a chili or two, garlic
Ghee or oil of your choice
Hing ( don’t worry if you can’t find it but good to have for future reference), mustard seeds (dark), cumin seeds, curry leaves
Fresh tomatoes
For the stir fry you will need:
1 bunch of collards or sturdy green of your choice
Oil of your choice
Cumin seed, salt, ginger, chili peppers, black pepper
Lemon juice
Participants will need to rinse and soak their dal at least one hour before class. Also, for the flatbread, we will need one large sweet potato steamed in its skin. This should be done about a half hour before class so that the sweet potato is still warm.
Ingredients
Tomato Dal ( makes 3 servings)
- 1/2 cup red lentils (or split mung)
- Fresh ginger
- Garlic
- Turmeric powder
- Dried or fresh chilies
- Ghee or coconut oil
- Mustard seed
- Cumin seed
- Curry leaf
- Hing
- Tomatoes
- Green of your choice
- Lemon
Basmati Rice
Sweet Potato Flatbread
- 1 large steamed-in-its-jacket sweet potato
- Flour (I like to mix half whole wheat and half white flour; you can experiment with spelt, einkorn, etc.)