Art of Living Retreat Center - Carrot Currant Salad

Ayurvedic Recipes: Carrot Currant Salad

By Diana Bellofatto
December 21, 2017

Art of Living Retreat Center - Carrot Currant Salad

 

Yes, carrots are good for the eyes and so much more!

This popular root vegetable has an interesting “personality”. Ayurveda tells us that substances with a sweet taste have a cooling energy. Although the carrot is mainly sweat in taste (rasa), it has heating energy (virya). This makes the carrot a great seasonal vegetable for winter.

 

Rich in Vitamin A and antioxidants, the carrot is a salad superhero and can be enjoyed raw or cooked. Immune-boosting qualities, the ability to bring down blood pressure and protect the liver, act as a diuretic, improve appetite, and treat IBS, are just a few of it’s superpowers!

 

The other ingredients in this salad are great sidekicks that help this dish pack the perfect punch! They are nourishing, grounding, and unctuous, making this a welcoming, wonderfully warm winter recipe.

 

This is a raw salad that I suggest be warmed before eaten, or at least eaten at room temperature to aid in digestion.

 

Carrot Currant Salad

  • 1 cup of currants, raisins, or chopped dates
  • 3/4 cup warm water
  • 1 1/2 tbsp tahini
  • 3/4 tbsp maple syrup or jaggery
  • 1 tbsp fresh lemon juice
  • 1/8 – 1/4 tsp ground cinnamon, to taste
  • 3-4 cups grated or shredded carrots (about 4-6 medium carrots)
  • Optional: about 1/4 cup fine toasted coconut flakes for garnish
 

Directions

  1. In a small bowl, soak the currants, dates, or raisins in the warm water for five minutes. Drain and reserve 1/4 cup of the soak water.
  2. In a large bowl, whisk together all the ingredients, except for the carrots and coconut.
  3. Stir in the carrots until coated well with the dressing.
  4. Warm before serving, and garnish with toasted coconut.

Serves four as a side dish.

 
 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

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TAGS: Ayurvedic diet , Ayurvedic Recipes , carrots , food , recipe , Recipes , salad , winter
Ayurvedic Recipes - Cucumber Cooler

Ayurvedic Recipes: Cucumber Cooler

By Eloise Ducker
June 2, 2017

Ayurvedic Recipes - Cucumber Cooler

 

Keep your cool this summer with this Ayurveda-approved, nutrient-packed, and tastebud-tantalizing drink! Cucumber calms the Pitta dosha and cools the body, all while hydrating, replenishing vitamins, and aiding in digestion. Coconut water is one of Ayurveda’s top ingredients for cooling, as it contains a natural balance of sodium, potassium, calcium, and magnesium, making it a healthy alternative to an electrolyte drink. Mint pacifies all three doshas – it’s nutrient-rich, boosts immunity, calms the stomach, and aids digestion. It’s also a great palate cleanser! Again, this is another ingredient that reduces the body temperature, making it a treat during the summer months. Combine all these ingredients and you’re sure to beat the heat.

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TAGS: art of living , art of living retreat center , Ayurveda , Ayurveda 101 , Ayurvedic diet , Ayurvedic Recipes , cucumber , Detox , health , healthy lifestyle , recipe , Recipes , summer , wellness
Ayurveda - Broccoli Soup

Ayurvedic Recipes: Vegan ‘Cream of Broccoli’ Soup

By AOLRC
May 1, 2017

Ayurveda - Broccoli Soup

 

Spring is all about those beautiful greens, and the nutty, rich flavor of broccoli makes for the perfect invigorating meal. Broccoli is chock full of beta-carotene, selenium, and zinc, which makes it a powerful immune system booster and helps protect the body against springtime illnesses. This soup is creamy and indulgent, a treat for your taste buds and a gift to your body.

Ingredients

  • 2 cups chopped broccoli florets
  • 1 cup vegetable broth
  • 2-3 leaves fresh basil
  • 1 tsp lemon juice
  • 1 tbsp cashew butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

1. In a medium saucepan, heat olive oil over medium heat. Add the broccoli and sprinkle with 1 tsp salt. Saute for two minutes.

2. Add vegetable broth and boil about ten minutes – until broccoli is completely cooked.

3. Add black pepper, basil, and cashew butter. Transfer to blender and blend until smooth and creamy. Add lemon juice and serve.

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

   

Yoga Retreat Catalog for NC

TAGS: agni , art of living , art of living retreat center , Ayurveda , Ayurveda 101 , Ayurvedic diet , Ayurvedic Recipes , broccoli , Detox , health , healthy lifestyle , recipe , Recipes , soup , Spring , wellness

Ayurvedic Recipes: Spinach with Sweet Potato and Carrot

By AOLRC
April 13, 2017

Ayurvedic Recipes - Spinach

 

This recipe will make you feel as brightly alive as spring itself. The vibrant orange color of sweet potato and carrot, along with the touch of green spinach, makes this dish a fresh and warm combination for spring.

As the spring arrives, your body starts to warm up and detoxify itself, leaving  you craving healthy and crunchy food. The combination of spinach and sweet potato makes this dish a healthy choice for your spring lunch or dinner, as it helps in digestion, detoxification, and easy bowel movements. It even helps in balancing blood sugar levels!

The addition of ginger makes this recipe even more appropriate for spring, with its anti-inflammatory and detoxifying properties working wonders in our gut.

Ingredients

  • 1/2 lb spinach, chopped and washed
  • 1 sweet potato, peeled and cubed
  • 1 medium carrot, peeled and cubed
  • 1/4 inch fresh ginger, peeled and finely grated
  • 1 tbsp ghee or olive oil
  • 1/2 teaspoon cumin, mineral salt to taste

Directions

1. Heat one cup of water in a pan, and add the spinach. Add a pinch of salt and allow it to cook until the spinach leaves are slightly wilted. Drain out the water and set the spinach in a colander.

2. Put the sweet potato in a saucepan with just enough water to cover it. Cook for 5-6 minutes, or until the cubes are tender but not mushy. Drain and set aside.

3. Heat the ghee or oil in a frying pan, and add grated ginger and cumin. Saute for a few seconds, until aromatic, and then add the carrots. Cook for 2 minutes, and then add the spinach and potato. Toss well to coat. Season with salt if needed.

Tip: Pair this delicious dish with fresh ginger tea to speed up the digestion process and aid in detoxification!

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

   

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Asparagus - Ayurvedic Recipe

Ayurvedic Recipes: Sauteed Asparagus with Slivered Almonds

By Paige Reist
March 1, 2017

Asparagus - Ayurvedic Recipe
Asparagus is known for its antiseptic, diuretic, and anti-inflammatory properties. It is also very low calorie – 10 calories per 100 grams. It’s low in fat and cholesterol, and high in fibre, folates, B vitamin complex, and vitamins K and E.

This makes it a great food for March, where vata season is turning into kapha. It helps decrease water retention, weight gain, improves overall immunity, and increases elimination. Besides the above, asparagus is also good for both women’s and men’s reproductive health, for skin, hair, nails, beauty, and strength. Making the recipe with ghee helps to stimulate the digestive fire, or agni, and the almonds and sesame seeds provide protein and omega fatty acids – the good fat that the body needs for immunity and endurance.

Sauteed Asparagus with Slivered Almonds

Prep time: n/a
Cooking time: 11 minutes

Ingredients

1 tsp ghee

1 bunch asaparagus

1/4 cup slivered almonds

1 tsp salt

1 tsp black pepper

1 tsp maple syrup
1/2 tsp lemon juice

 

Directions

Heat ghee in pan. Add asparagus and saute until tender (about 10 minutes). Add slivered almonds and cook for 1 more minute. Season with black pepper, salt, maple syrup, and lemon juice.

Interested in learning more about programs at the Art of Living Retreat Center? Check out our annual catalog here.

 

Yoga Retreat Catalog for NC

TAGS: art of living , art of living retreat center , Ayurveda , Ayurveda Recipes , Ayurvedic diet , dosha , food , kapha , pitta , recipe , Recipes , vata
Ayurveda Inspired Recipe

Ayurvedic Recipes: Rice Noodles with Carrots

By AOLRC
January 26, 2017

In Ayurveda Inspired, we explore seasonal recipes inspired by the rich legacy of Ayurvedic foods. While Ayurveda need not be Indian in its flavors, many of these recipes are infused with traditional flavors and textures. Others are seasonal favorites, inspired by the principles of Ayurveda.
Ayurveda recipe
Winter. It’s time to buckle down and stay warm, at least in the cold mountains of North Carolina. Winter is also when root vegetables like carrots become seasonably available and provide both nourishment and grounding.

 
  • rice noodles
  • 2 carrots
  • 1 broccoli
  • 1 zucchini
  • ginger
  • 1/2 cup of coconut milk
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chili
  • salt/ pepper
  • fresh basil
  • olive oil

Boil noodles with salt and oil. Once soft rinse it with cold water. At the same time heat the pan with oil. When hot add cumin and finely chopped ginger. Once golden, add chopped carrots, zucchini, broccoli, salt, pepper and red chili. When the veggies are soft, add coconut milk and finely chopped basil. Add noodles, mix well and serve warm.

Originally posted by celebrated cook Kasia Fraser on Hello Delicious!

Interested in learning more about programs at the Art of Living Retreat Center? Check out our annual catalog here.

 

Yoga Retreat Catalog for NC

TAGS: Ayurveda , recipe , wellness