In honor of April Detox Month and for the lovely requests from friends, here are three yogic recipes that are both tasty and healthy. If it inspires you, leave a donation for these nourishing recipes.
In Love and Service, Hercules
Mung Beans And Rice, a recipe from Yogi Bhajan:
1 cup mung beans (best if soaked over night 8hours), 1 cup basmati rice, 9 cups water, 4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)(brussle sprouts are great!), 2 onions chopped, 1/3 cup minced ginger root, 8-10 cloves garlic, minced, 1 jalapeno or habanero pepper (optional), 1 heaping teaspoon tumeric, 1/2 teaspoon pepper, 1 heaping teaspoon garam masala, 1 teaspoon crushed red chilies (more or less to taste), 1 tablespoon sweet basil, 2 bay leaves, seeds of 5 green cardamom pods, salt or tamari sauce to taste (you may substitute Braggs liquid aminos)
Wash beans and rice. Bring water to boil, add rice and beans, and let boil over medium-high flame. Prepare vegetables. Add Vegetables to cooking rice and beans. Heat oil (about 1/2 cup) in large frying pan. Add onions, ginger and garlic and saute over medium-high flame until browning. Add spices (not salt or herbs). When nicely well done, combine onions with cooking beans and rice. You will need to stir the dish often now, to prevent scorching. Add herbs and finely chopped pepper. Continue to cook until totally and completely well done, over a medium-low flame, stirring often. The consistency should be rich thick and soup like, with ingredients barely discernible. Serve with Yogurt, salsa, mango chutney, or cheese melted over the top. This dish is "pre-digested" and is excellent for the sick, the elderly and young children (in these cases, make it less spicy).
1 cup red lentils, 1 cup quinoa, 9 cups water, 4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)(brussle sprouts are great!), 2 onions, chopped, 1/3 cup minced ginger root cloves garlic, minced, 8-10, 1 heaping teaspoon tumeric, 1 jalapeno or habanero pepper (optional), 1/2 teaspoon pepper, 1 heaping teaspoon garam masala, 1 teaspoon crushed ret chilies (more or less to taste), 1 tablespoon sweet dried basil, 2 bay leaves, seeds of 5 green cardamom pods, salt or tamari sauce to taste (you may substitute Braggs liquid aminos)
This recipe is prepared almost like Mung Beans and Rice except you cook the ginger, garlic and onions directly in the pot.
Wash red lentils. Bring water to boil, add lentils and let boil over medium-high flame. Prepare and finely chop ginger, garlic and onions. Add them to the pot in that order. Add quinoa and spices to the pot. Prepare vegetables. Add Vegetables to cooking lentils, quinoa, ginger, garlic, onions and spices. Add herbs. Continue to cook until totally and completely well done, over a medium-low flame, stirring often. Serve with lime, bragg or tamari and olive oil. Sliced avocados, green onions and cilantro are optional as toppings.
Prep Time: 05 minutes
Cook Time: 03 hours
Total Time: 3 hours, 5 minutes
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks of cinnamon
- 20 whole cardamon pods (split the pods first)
- 8 fresh ginger slices (1/4" thick, no need to peel)
- 1/2 teaspoon regular or decaf black tea leaves (approximately 1-2 tea bag)
- Whole milk and Raw Honey (Almond or Soy Milk and Agave Nectar as substitutes)
Bring two quarts of water to a boil. Add cloves and boil one minute. Add cardamom, peppercorns, cinnamon, and ginger. Cover and boil for 30 minutes. Reduce heat, add black tea and simmer for two to three hours. Remove from heat and let cool. Strain and store in the refrigerator. Reheat with milk when you want a cup and add raw honey to taste. (Almond or soy milk and agave nectar for substitutes)
Yogi Tea was created by Yogi Bhajan and when the ingredients interact with each other along with whole milk and raw honey, the drink serves as a tonic that rejuvenates and balances your nervous system. This is a great tea to drink when detoxing or fasting.