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
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.
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.
Lassi: a delicious blended yogurt drink
3-4 parts of water 1 part of yogurt rosewater- a few drops sugar or maple syrup to your taste
Blend all ingredients and enjoy!!
The blending and dilution make it easier to digest.
About Rosewater: its available in most Health Food Stores and is very refreshing as a facial spray on hot summer days. And try spraying some on a washcloth and placing over irritated and overused eyes.
GOOD and GOOD for YOU!!!
My Favorite Green Soup this makes a fairly large amount… you can cut this in half and still have a nice amount
8 oz. leeks, chopped both white and green parts
2 Tbsp olive oil try coconut oilfor a change…my preference these days
½ Tbsp salt
3-4 Tbsp. Arborio rice, or one thin skinned potato
8 oz. asparagus, chopped
12 oz. small zucchini, diced can also try yellow summer squash
8 oz. baby spinach, washed experiment with different chards
2 Tbsp. fresh mint leaves, chopped
2 cups of veggie broth (no onions)
3 Tbsp. lemon juice
Pinch of cayenne (optional)
Saute leeks and salt in olive oil or coconut oil until golden brown and carmelized
While leeks sauté, Arborio Rice with 3-4 cups of water to a pot and simmer 10 minutes
To the pot: add the green veggies and the leeks and simmer another 15 minutes
Add the mint leaves for the last 2-3 minutes
Stop cooking, add the broth or if no broth, add extra water
Puree the soup in a blender or with an immersion blender and add the lemon juice, optional cayenne and perhaps some more salt
You can also garnish with additional olive oil or croutons or some crumbled goat cheese
A Simple Green Smoothie
2 large leaves of romaine lettuce
a big handful of spinach
1/4 - 1/2(if small) avocado
1/4 - 1/2 apple
1/4 - 1/2 banana
1 cup of water
If you have a high speed (and high priced) blender such as a Vitamix or Blendtec, you can simply put everything in the blender all at once and blend away.
The best moderate priced blender is by Kitchen Aid, it costs about $100 at Bed Bath & Beyond and other stores but you can use the 20% off coupon at BBB for a great value.
You can't just use any blender, you have to be able to rupture the cell wall of the greens or they are indigestable when consumed raw.
With the moderate priced blenders, you would start by adding the water and the greens and blend at the highest speed for a few minutes and then add the fruit and continue blending until it has all become one creamy consistency and texture.
Enjoy your smoothie away from other food approx 1-2 hours.
3ge yogurt is considered sour and heavy and by itself it is very hard to d here is a cooling and refreshing summertime drink for all of you yogut loveLasssiers. It is best after lunch or in the afternoon, but not in the evening.
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