Ayurvedic Recipes for the Season

YUM YUM!!!

Simply Sautéed Greens

• 1 Bunch: Young Fresh Kale,Collards,Chard, Spinach,Dandelion Greens, stemmed, ribbed and shredded into very thin strips
• 1 tsp Cumin Seeds
• 1/2 tsp Ground Turmeric
• 2 tsp Coriander Powder
• 1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil

Steam greens for approximately 10 minutes. Heat ghee or coconut oil with 3 Tbsp water in a pan until clear, add the turmeric, coriander and cumin seeds and stir briefly to release aroma.
Add the greens and salt, and sauté for 2-3 minutes until flavors are blended.

Multi-Vitamin Pesto

Pesto adds protein, enzymes, EFA's, vitamins and minerals to your meal. Great on veggies, grains, fish, chicken, bread..just about anything!

• 3 Bunches Fresh Chopped Cilantro
• 3/4 cup Raw Pumpkin Seeds
• 8-12 oz Olive Oil
• Juice of 1 lemon or 1 Lime
• 1-2 inch Fresh Grated Ginger Root
• Himalayan Sea Salt to Taste
• Optional: 1 Tbsp Vita-Mineral Greens, Hemp Protein Powder, GMO Free Lecithen Powder, Nutritional Yeast and/or a handful of Toasted Sea Palm

Place seeds and oil in food processor. Blend for a few seconds. Add cilantro and blend. Add remaining ingredients, except salt and blend until it forms a creamy rich paste. Continue adding oil until you have desired consistency. When you have the desired consistency add salt with a wooden spoon.

The recipes above were found here.

Cucumber Soup
This recipe comes from Dr. Andrew Weil's site .

Description

Early summer, when cucumbers are cheap and plentiful, is the best time to make this soup. It is so easy that you’ll be making it a lot on warm afternoons or when you feel you want to eat something less than a complete meal. When I have guests for a late-evening meal, I serve this soup, along with steamed Alaskan crab legs, and mixed field greens, because it is so light. The crab legs and the salad round out the meal. You can make this soup ahead of time and chill it, covered, in the refrigerator until ready to use.

Ingredients

3 leeks, washed and sliced in rounds 2 cups vegetable stock 2 cups milk 6 cucumbers, peeled, sliced, and seeded 3 tablespoons minced fresh dill 1 tablespoon freshly squeezed lemon juice 2 tablespoons chopped green onion or chive 1 teaspoon salt 1 teaspoon freshly ground black pepper GARNISH plain low-fat yogurt, or low-fat sour cream 2 tablespoons capers

Instructions

1. Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
2. Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
3. Chill covered in the refrigerator for 3 hours.
4. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain low-fat yogurt or low-fat sour cream, and sprinkle a few capers on top