Brown Rice Pudding

Ingredients:

2 cups cooked basmati brown rice

1 can coconut milk

1/2 cup amber honey

6 dried dates pitted and chopped

1/4 cup sliced almonds

1/2 tbsp garam masala (spice mix of black pepper, cardomon, cinnamon, cloves, cumin, and coriander)

In a pot combine freshly cooked brown rice and coconut milk, simmer for 1-2 minutes over low heat (if using cold leftover brown rice simmer 3-4 minutes), stir in honey, add garam masala, remove from heat, fold in dates and almonds. Serve warm (or chill and serve cold later) top with more dates, honey, and spices. 

This is Guy's favorite dessert that I make.

Weeknight Butternut Squash Green Curry

A simple, tasty recipe. Comfort food with lots of vitamins A and C. This is the easy version. 

Curry:

2 lbs butternut squash cubed 

1 small eggplant cubed

1 can coconut milk

2 tbsp Green Curry Paste

1 tbsp chili paste (optional)

1/4 tsp sea salt

Garnish:

chili flakes

fresh basil

roasted pumpkin seeds

In a crock pot ( for this recipe I used my small 1.5 qt crock pot) combine coconut milk and green curry and chili pastes until pastes are dissolved, add squash and eggplant, stir, slow cook on low over night. The next morning turn off hear, stir, cover, and refrigerate until ready to reheat in the evening.

Serves 2-4

Quickie Tofu Scramble

I made this from start to finish in under 10 minutes the other day before work. You can add lots of fun add ins, but this is the basic scramble mix:

1 block extra firm tofu (14 oz)

1/2 tsp tumeric

1/2 tsp cumin

1 tbsp Braggs Liquid Aminos

1 dash cayenne pepper (good for vata-kaphas, bad for pittas)

1 tsp coconut oil

toppings: vegan sour cream ( i used the brand that rhymes with "cutie"),  sliced avocado

optional ingredients: chopped onions, parsley, tomato, soy sausage crumbles

in a bowl, break up tofu with fork until evenly crumbled, stir in spices and liquid aminos, melt coconut oil in a pan (or spray non-stick cooking spray), heat pan on medium heat for a minute or so, pour in tofu mixture, stir regularly for 3-4 minutes, after heating the tumeric will color the scramble a golden yellow ( should look just like scrambled eggs), serve on sprouted grain toast and top with fresh avocado and vegan sour cream

Our Inaugural Post: Vermont Sunshine Macaroons!

Thank you for checking out the first post our our first food blog! Guy and I do a lot of cooking and since he's begun practicing ayurveda, we've had a lot of culinary adventures. This blog is a way to share some of the recipes we've discovered and created. Guy's dosha is Vata-Kapha and I'm a self-diagnosed Pitta, so the recipes will reflect that, but I'll try to include modifications when I can. We are in no way experts, these recipes are part of our personal exploration of health and cooking. So enjoy!

1/2 c Ghee (clarified butter)

1/2c Vermont maple syrup

1 egg

2 tsp vanilla extract

1/2 tsp sea salt

1/2 c grated unsweetened coconut

1/2 c sunflower seeds

1 1/4 rolled oats

1 cup whole wheat pastry flour

Preheat oven to 375 F. Combine ghee with maple syrup until creamy. Stir in egg, vanilla, and salt then fold in coconut and sunflower seeds. In a separate bowl, combine oats and flour. Combine ghee mixture with flour mixture and stir until well mixed.

Drop rounded tablespoons of dough in to two greased baking sheets. Bake cookies one sheet at a time, for 10-12 minutes, until lightly browned and just firm to the touch.

Should Yield 24 cookies

Cool then store or snack.

Suited for: Vata, Pitta, Vata-Kapha

Enjoy the recipe, it was modified from a recipe found on the Whole Foods site.

Check back soon for more posts! I'm sure they'll get better!