Pumpkin Lentil Soup (makes 8 bowls) 

Ingredients: 
250 grams red lentils, rinsed thoroughly 
2 cm piece of fresh ginger, peeled and grated
1 teaspoon each: ground turmeric, cumin and coriander 
1/2 teaspoon ground cinnamon
500 grams pumpkin, finely chopped
1 potato, finely chopped
1 carrot, finely chopped
2 tablespoons tomato paste 
200ml coconut milk 
1/2 lemon, squeezed 
Fresh coriander, finely chopped 
1-2 teaspoons salt, pepper to taste 

Method:
Pour olive oil into a large heavy based saucepan. Add the asafetida and ginger. Add the dried spices and stir for 1 minute until fragrant. Add the pumpkin, potato and carrot and stir well, then add tomato paste, salt and stir again.  Cook on a low heat for 5 minutes. Add the red lentils and pour in water until all the ingredients are covered. Simmer for about 20 minutes, stirring and adding more water if necessary. Add the coconut milk and lemon juice, then blend. Top with fresh coriander.  

The main 'star' of this dal is Swiss chard, an amazingly healthy (and pretty!) vegetable with antioxidant and anti-inflammatory benefits. It's a great source of vitamins A, E and C.  I like to use both the stalk and the leaves when making dal. I also use a fair number of spices in this recipe, many of which are known for their beneficial properties such as turmeric and ginger. In line with a Sattvic yogic diet, this recipe does not use onion or garlic, but feel free to add a pinch of asafetida. Here we go!




Ingredients

1 cup soaked lentils
1 potato
1 carrot
1/2 a bunch of Swiss chard (3-4 stalks)
3 curry leaves
Fresh herbs of choice (suggested: cilantro and mint)
1 tomato
1/2 cup tamarind water (optional - to make this, soak a tablespoon of tamarind in water for 2-3 hours, then strain the water and discard the pulp) 
1 teaspoon shredded coconut
Pinch each of: asafetida, cinnamon, turmeric, mustard seeds, cumin seeds
1/4 teaspoon coriander
1 teaspoon minced ginger
1 teaspoon coconut oil
Lime juice
Salt or soy sauce to taste

Directions

Boil your lentils together with a pinch of cinnamon and turmeric until ready - at least 30 minutes for red lentils and longer for yellow or green ones. I generally use 3 cups water to one cup of lentils. Add more water when necessary and be careful to adjust heat when the lentils reach a boil - this can be a little messy. I also like to carefully remove the foam with spoon from time to time that can form over the lentils.

While your lentils are boiling, chop the vegetables into fine pieces - the carrots, potato and Swiss chard. In a large pot or pan, warm the coconut oil. Add the asafetida, mustard seeds, cumin seeds, curry leaves, and stir for about 60 seconds. Add the minced ginger and stir another minute. Next, add the carrots and potatoes, then coriander, and sauté for  5-7 minutes.  If using salt, now's a good time to add some. Next, add the Swiss chard and continue to sauté another 5 minutes.  Mix your tomato, coconut and tamarind water in a blender, then add to the vegetable mixture and let boil down a bit.  Once your lentils are boiled, add them to the vegetables, and stir all together. Let everything simmer together on a low heat another 10 minutes.  Turn off the heat, and give a good squeeze of lime juice to the dal.  Taste and adjust for seasoning (salt or soy sauce can be added here). Top with fresh chopped herbs before serving. Serve as part of a meal with rice or chapattis, or eat stand-alone. Enjoy! 

This recipe makes about 4 servings, depending on how hungry you and your guests are!

What's the perfect fall and winter soup to enjoy once the temperature outside takes a dip? Beet soup, or Russian borscht! This is a wonderfully healthy and vegetable-rich version of this classic soup.  Not only will it make your home smell wonderful, it's a delicious light lunch or great side to a main dish for dinner. This soup is even better on the second day after flavors have had a chance to blend.  It's a wonderful addition to an autumn or winter meal.  Enjoy!  This recipe makes at least 6-8 servings. 
 

Base Ingredients:
1 large beet
2 medium carrots
2 medium potatoes
1 red pepper
1/3 to 1/2 a head of green or purple cabbage, finely chopped (or use homemade sauerkraut)
3-4 medium tomatoes, pureed or blended (or one can of tomatoes)
2 tablespoons tomato paste
1/3 teaspoon salt
1/4 teaspoon powdered cumin
1/4 teaspoon powdered coriander
1 teaspoon fresh grated ginger (particularly in cold weather)
Pinch of asafetida (optional, leave out to stay gluten-free)

Extras:
2 bay leaves
1 tablespoon apple cider vinegar (optional)
2 tablespoons lemon juice
Cilantro and dill
1 tablespoon brown sugar or 3-4 prunes, chopped 

Method:
Peel the potatoes, beet and carrot.  Cut the potato into small cubes, and grate the carrots and beet.  Cut the red pepper into small pieces as well.

In a large pot, heat several tablespoons of olive or vegetable oil.  Add the ginger, asafetida, cumin and coriander, fry for one minute.  Add the bay leaves and potatoes, sauté for several minutes, then add the carrots, beets and peppers.  Add the tomato paste and continue to sauté for at least five minutes, then add the cabbage.  Sprinkle salt over the vegetables, then add the tomato sauce.  Mix well, fry another 3-5 minutes, then pour a teapot full of boiled water over the whole mixture slowly, until it reaches a soupy yet fairly thick consistency. Add the prunes.  Boil on a low heat for at least 45 minutes.  Add the brown sugar, lemon juice, and apple cider vinegar.  Stir thoroughly; allow to sit at least 10-15 minutes before serving.  Taste and add salt and pepper as desired, remove bay leaves.  Serve with fresh chopped herbs (we like the traditional dill and have also discovered that cilantro goes well!). 

Green Hummus - in honor of St. Patrick's Day! 

This is a super easy and tasty recipe. Hummus can come in many flavors...and colors! Enjoy!

1/2 cup chickpeas
Tablespoon each of lemon juice, water, olive oil and sesame seeds
1/4 cup loose spinach + your favorite herbs (basil, cilantro, dill) 
Dash of cumin and salt to taste

Blend all ingredients together in a Magic Bullet or blender and enjoy however you like!

This tomato sauce is guaranteed to be a hit with your friends and family, and the best part is that it's 100% vegan and chock full of flavor! The hidden ingredients of turmeric and ginger bear a number of digestive and health benefits. In line with the Vaishnav yogic diet, the sauce does not use onion or garlic. You can use this as a pasta sauce, as a topping for samosas or simply as an alternative for ketchup! 



Ingredients:
1 tablespoon olive oil
1/4 teaspoon turmeric
1/4 teaspoon cumin 
Pinch of asafetida (omit if gluten free) 
1 teaspoon fresh ginger, finely minced
1 carrot, finely grated
1/2 zucchini, finely grated
2 tablespoons tomato paste 
5 medium sized tomatoes (add 1/2 cup water when blending)
10 cashews and 10 almonds 
1 teaspoon brown sugar (optional, feel free to omit) 
1 tablespoon shredded coconut flakes  
1 tablespoon lemon juice 
Fresh herbs: small handful of basil and cilantro, 2 sprigs of mint 
Salt and pepper to taste 

Directions:
Heat the olive oil in a large pan. Add cumin, turmeric, and asafetida, stir for 10 -15 seconds. Add the finely grated ginger, carrot and zucchini, stir. Add the tomato paste and a bit of water, continue to sauté for at least 5 minutes. Blend the remaining ingredients in a blender until they reach a creamy consistency (make two batches if you have a small blender): tomatoes, cashews, brown sugar, coconut flakes, lemon juice, water and herbs. Add the blended mixture to the sautéed vegetables.  Stir thoroughly, let boil on a low heat for at least 15-20 minutes. Add salt and pepper. Finally, add water if sauce gets too thick.