Recipes for a Healthy Life

Ginger Tea

Boil 32 oz of water and reduce to a simmer

Add 1/3 cup of fresh ginger root--
            thinly sliced or grated

Simmer for 15 minutes

You may add ½-1 tsp. of honey to tea

 

Ghee Recipe

        1 pound unsalted butter

• Put the butter in a heavy, medium-sized pan and turn the heat on to medium until the butter melts. Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot.
• The butter will foam and sputter on the top surface while it cooks.
• After a while, whitish curds will begin to form on the bottom of the pot. Soon after, the butter will begin to smell like popcorn and turn a lovely golden color.
• Keep a close watch on the ghee from this point on, as it can easily burn. Next it will become a clear, golden color.
• You will have to take a clean, dry spoon to carefully move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom and to see if the curds on the bottom are beginning to brown. The ghee is burned if it has a nutty smell and is slightly brown.
• When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm.
• Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid, but do not put the lid on until the ghee is completely cooled. Discard the curds at the bottom of the saucepan.
• Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. 

 

Kitcharee Recipe


1 cup basmati rice (rinsed well)
½ cup yellow split mung beans
          (soaked overnight)
6 cups boiling water
¼ teaspoon turmeric
1 pinch asafoetida (a spice also called hing—available at Indian groceries)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ginger powder

• Rinse the mung beans and wash very well the rice.
• Place rice and beans into boiling water.
• Saute the spices in the ghee by first adding the cumin seeds for 1 minute and then adding the other spices. After 1-2 more minutes, add the ghee and spices to the pot.
• Cook over medium heat until the water is mostly absorbed.
• You may also add: 1 cup chopped vegetables, such as zucchini, carrots, cauliflower, or any other vegetables at this point.
• The kitcharee will be moist and soft and can be made wetter or dryer by adjusting the amount of water.
  

n general, yogurt is considered sour and heavy and by itself it is very hard to digest.But here is a cooling and refreshing summertime drink for all of you yogurt lovers. It is best after lunch or in the afternoon, but not in the evening.

3-4 parts of water
1 part of yogurt
rosewater-a few drops

sugar or maple syrup to your taste

Blend  all ingredients

The blending and the dilution make it easier to digest.

Rosewater is available in most Health Food Stores and is very refreshing as a facial spray on hot summer days,

Try spraying some on a washcloth and placing over irritated and overused eyes.

Now just relax !