Agni is the sanskrit term for the fiery energy of transformation, and is also known as our digestive fire. This energy is present within us and transforms anything we take in through the senses, including food, drink, taste, sound, color, light, scent, physical … Continue reading →
Lots of veggie juicing has been going on here, and I decided to get creative with the pulp, so I mixed it into a flatbread dough and voila! Pink chapati. Pulp included carrot, beet, cucumber, ginger, and kale. 2 c veggie pulp … Continue reading →
Brown basmati rice with coconut oil and mineral salt Split mung beans with sesame oil, turmeric, mustard seeds, coriander, cumin, asafetida and mineral salt Green beans with coconut oil, fresh ginger, and mineral salt Shredded zucchini with fennel, grape seed … Continue reading →
This is a great summer breakfast! Coconut and rose are cooling foods, and the cinnamon adds a nice flavor and a little warmth. Serves 2 1/2 c steel cut oats 2 t coconut oil 2 T coconut 1 T dried … Continue reading →
Barley with ghee and mineral salt Garbanzo beans with ghee, turmeric powder, cumin powder, coriander powder, asafetida, and mineral salt Kale with coconut oil, fresh ginger, cumin seeds, cardamom powder, fennel seeds, and mineral salt Butternut squash with ghee, coriander … Continue reading →
-Brown Basmati rice with coconut oil and mineral salt -Sweet potatoes and beets with ghee, fresh ginger, coriander powder, nutmeg and mineral salt. -Green cabbage and Dino Kale with sesame oil, fresh turmeric, fresh ginger, cumin seeds, mustard seeds, coriander … Continue reading →
Carrot ginger soup with cashews: serves 4 2 T ghee 2 T fresh ginger, chopped 1 t fresh turmeric, chopped 2 t fenugreek seeds 1 t cumin seeds 1 t coriander powder 3/4 t mineral salt 1/4 c cashews 6 … Continue reading →
Carrot Squash Soup with Ginger (see recipe below) Avocado Slice Dosas made with cumin seeds and coriander powder. Adzuki Bean Hummus: Adzukis cooked with ghee, mineral salt, asafoetida, cumin, cinnamon. Blended with tahini, sesame oil, a squeeze of lime, and … Continue reading →
This recipe will feed about 15-20 people: 3 c pearled barley 1 1/2 c split mung beans 4 T ghee 1 1/4 T mineral salt 1 1/2 T brown mustard seeds 1 1/2 T coriander seeds 1 1/2 T cumin … Continue reading →
Fennel seeds, coriander seeds, cumin seeds, and freshly dried rose petals This is a delicious and slightly cooling tea blend that is excellent for digestion. Simply steep everything in a pot of purified water overnight, and heat it up in … Continue reading →
Yellow squash with ghee, dill seeds, coriander powder, and pinch of cumin Kale with mung bean sprouts, sunflower oil, cumin seeds, fennel seeds, fresh ginger and turmeric White basmati rice with ghee and teff Black Eyed Pea Hummus (see recipe … Continue reading →
This dish is wonderful and Kauai’s incredibly rich purple sweet potatoes make it even better. Here I used a mixture of purple and regular yellow sweet potatoes. Rose petals of all colors are from Myra’s rose bushes. This dish is augmenting, sweet, and nourishing. Cinnamon is warming and sweet, coriander and rose petals are cooling. Make with coconut oil (more cooling, extractive) or ghee (balancing).
10 c sweet potatoes, skins removed and chopped
4 T ghee
2 t mineral salt
2 T sweet cinnamon powder
1 1/2 T coriander powder
1/2 c dried rose petals
Water (or tea) as needed
Heat ghee, add salt, cinnamon and coriander until aroma comes up. Add potatoes and stir to coat. Add water to fill 1/3 level of the potatoes (or you can add more and cook longer for extra creamy, kinda mashed potatoes). I also like using tea for this step…chai, vanilla rooibos , and honeybush are all great. I cooked these potatoes for about 30 mins, stirring occasionally at first, then let them simmer once they were soft.
Enjoy with appreciation for these sweet, sweet morsels of nutrition from the earth! Thank you farmers!