Yoga is good for your body and mind, and so too is its sister philosophy, Ayurveda. Tried and tested over thousands of years, this ancient Indian practice uses food as medicine to improve health and wellbeing. To celebrate this tradition, Ayurvedic health coach, skilled cook and passionate yoga teacher Jody Vassallo, has developed The Yogic Kitchen, a wholistic guide to Ayurveda that offers you a 100 recipes. Here’s a sneak peak of some of the recipes you will find inside.
Rajasthani Mixed Lentil Dhal
Serves 4
1 cup (250 g) urad dhal
1 cup (220 g) split mung dhal
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tablespoon tamarind puree
2 tablespoons organic sesame oil
3 cloves
2 dried bay leaves
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
to serve
1/2 cup (125 g) greek style yoghurt
1 lemon, halved
coriander leaves
mint leaves
Method
Place the urad and mung dhal in a bowl, cover with water and set aside to soak overnight. Rinse and drain well.
Transfer the dhal to a large saucepan, add 2 litres of water and cook over medium heat for 11/2 hours, checking and stirring several times to see if you need to add more water. the dhal is ready when the mixture is thick and slightly creamy. You may need to increase the heat towards the end if you find there is too much liquid.
Add the chilli powder, turmeric and tamarind to the pan and mix to combine.
Heat the oil in a small saucepan, add the cloves and bay leaves and cook over medium heat for 1 minute, add the remaining spices and cook for 1 minute until fragrant. add to the cooked lentil mixture and
stir through.
Divide the dhal between serving bowls, top with the yoghurt, finish with a good squeeze of lemon and a sprinkle of coriander and mint leaves.S
Black Sesame, Salt and Choc Chunk Cookies
Makes 12
1 cup (250 g) black tahini
2/3 cup (160 g) coconut sugar
1 egg, lightly beaten
100 g dark chocolate, roughly chopped rough sea salt
Method
Preheat the oven to 180°c. line a large baking tray with baking paper.
Place the tahini, sugar and egg in a bowl and mix until mixture comes away from the side of the bowl and forms a ball similar to a dough consistency.
Shape tablespoons of the tahini mixture into balls, place on the prepared tray and flatten slightly.
Top with the chopped chocolate and sprinkle with a little salt. Bake for 10–12 minutes.
These delicious recipes are more are found in The Yogic Kichen. The Yogic Kitchen by Jody Vassallo (HQ Non Fiction, $39.99) offers a quiet argument for a food-as-medicine approach to health, based on the ancient Indian practice of Ayurveda.
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