Bonus Recipes from Everyday Ayurveda Cooking for a Calm, Clear Mind
Carrot & Green Bean Palya
This versatile recipe can be used to prepare all sorts of fresh vegetables. The combination of hing and cinnamon lends a south Indian flair that tastes amazing but is quite simple to prepare.
1 Tbsp coconut oil
1 tsp mustard seed
pinch hing (asafoetida) powder (optional)
1 cup green beans, trimmed and cut into one-inch pieces
1 cup diced carrots
¼ cup shredded coconut
1 tsp cinnamon
1 tsp salt
¼ cup water
Warm the coconut oil in a large skillet over medium heat. Add the mustard seeds and hing powder, if using, and saute in the oil for 2 to 3 minutes. Cover the pan with a lid so the seeds don’t escape when they pop.
Add the green beans, carrots, and shredded coconut and cook for a few seconds more, stirring to distribute the oil and the spices throughout. Add the cinnamon and salt, then the water. Stir, cover, and turn the heat down to low. Simmer for 10 minutes.
Remove from heat and serve warm.
Spiced Stovetop Chickpeas
The drying quality of chickpeas are a great purifier for spring time. Go for this recipe when it gets damp and cool out to feel toasty and satisfied. Makes a great topper for a hot grain or vegetable bowl.
1 ½ cups chickpeas, cooked
1 tsp coriander powder
½ tsp turmeric powder
½ tsp cumin seeds
½ tsp salt
2 Tbsp ghee
In a medium bowl, toss the chickpeas with the spices and salt until evenly coated. Warm the ghee in a large skillet over medium-high heat until melted.
Add the spiced chickpeas to the skillet and use a spatula to spread the chickpeas out in a single layer. Allow the chickpeas to cook, undisturbed, for 4 minutes until they begin to crisp. Next stir the chickpeas, and let them settle again in a single layer to cook, undisturbed, for 4 additional minutes. Remove from heat and allow chickpeas to rest in a bowl.
Serve atop your favorite rice or grain bowl, add kale and drizzle with Easy Tahini Dressing, or enjoy on their own as a tasty snack.
Easy Tahini Dressing
It’s hard to go wrong with the balanced taste of sesame, a famously nourishing food in Ayurveda. This dressing is my go-to vehicle for the sesame magic when I need grounding qualities and deep-tissue rejuvenation.
¼ cup tahini
1 Tbsp maple syrup
2 tsp tamari
1 tsp ginger powder
juice of 1 lemon
1 to 4 Tbsp hot water, to thin
In a small bowl, stir together the tahini, maple syrup, tamari, ginger powder, and lemon juice until well combined. Stir in the hot water 1 tablespoon at a time, until dressing easily drizzles from your spoon.
Serve over steamed kale, rice and veggie bowls, or atop kichari.
Grounding Golden Milk
This spin on the traditional turmeric milk tonic includes more tasty and sweet spices. Build the immune system, the blood, and the bones while making your health tonic into a treat!
2 cups whole, organic milk
1 tsp ghee
1 tsp coconut sugar
1 tsp ground turmeric powder
1/2 tsp ginger powder
1/2 tsp pure vanilla extract
1/2 tsp ashwagandha (optional)
generous pinch of cardamom powder
a few grinds of fresh black pepper
In a small saucepan, warm the milk uncovered over medium-high heat for 2–4 minutes, or until you see steam rising out of the pan. Add all the other ingredients and whisk by hand, or with an immersion blender until combined.
Kate O’Donnell is an Ashtanga yoga teacher, a nationally certified Ayurvedic practitioner, and an Ayurvedic yoga specialist. See more about her here.
Cara Brostrom is a lifestyle, editorial, and fine art photographer. Cara specializes in photographing the subtle energy of yoga and the beauty of natural and wholesome foods.