Ayurvedically Speaking.......

Barley Mint Salad

 3 1/ 2 cups of water

1 cup pearled barley

1 ear of fresh corn

1 tbsp of grapeseed oil

1 tsp of cumin seeds

½ tsp ajwain seeds

1 tsp coriander powder

½ lemon, freshly juiced

¼ cup fresh mint, coarsely chopped

¼ cup fresh dill, coarsely chopped

1 tbsp organic non dairy yogurt

Bring Water to a boil in a medium-size pan.  Rinse Barely and add to boiling water.  Cover and boil over medium heat for 30 minutes.  Strain barley, but retain the cooking water.  Bring this water to a boil in a separate saucepan.  Husk corn and use a paring knife to remove corn from the cob.  Blanch the corn in boiling water for 3 minutes, strain and retain the corn water.  Heat grapeseed oil in a large skillet and lightly roast the cumin and ajwain seeds over medium heat until they turn a dark golden color.  Stir in coriander powder, add the lemon juice.  Turn off heat and blend in fresh mint and dill.  Pour the water into skillet, add yogurt and whisk mixture gently to mix the dressing.  

 Parsley/Cilantro Pesto

 With literally hundreds of greens to choose from, why limit your pesto to basil?    In this pesto, parsley drains excess spring moisture and purifies the blood. Apple cider vinegar is a cholagogue that drains excess bile from the liver, effectively draining the blood of fats. Raw garlic pushes heat to the exterior, helpful to move winter blood stagnation and refresh your skin for spring. Raw garlic also purges and cleanses the bowels, and the gall bladder. Black pepper is a cardiac stimulant to get your ticker pumping.

 2 tbsp of Apple Cider Vinegar

¼ tsp of Chipotle Chili

½ cup cilantro

2 cloves of garlic

½ cup olive oil

½ cup of fresh parsley

1 tsp of mineral salt

 Pulverize half of a chipotle chili in a coffee grinder. Mix in 5 drops of water to form a paste. Let sit 5 minutes to release flavor.   Coarsely chop parsley and cilantro. Add all ingredients to food processor and blend. Serve immediately, refrigerate for 1-2 days or freeze for longer term storage.

 Spring Masala

1 teaspoon of cumin seeds

2 tablespoons coriander seeds

1 tablespoon yellow mustard seeds

1 teaspoon cardamon seeds

1 teaspoon black peppercorns

 Grind all seeds and peppercorns in a hand grinder or mortar and pestle to fine powder.  Store in an airtight glass jar.  

 Sublime Spinach Masala

2 bunches of spinach

1 tbsp ghee

1 tbsp Spring Masala

1 tsp tamarind paste

¼ cup warm water

1 tsp sugar

1 tsp rock salt

Wash the spinach and trim stems.  Melt ghee in a large skillet, and roast the spring masala for 30 seconds over medium heat until the ghee starts to bubble.  Add the wet spinach.  Stir, cover and let simmer for 3 minutes until the leaves turn limp.  Dilute the tamarind paste in warm water and add to the spinach mixture, along with the sugar and salt.  Stir, cover and simmer for 3 minutes more.  Serve over rice, tofu, etc.  

 Big Fig Smoothie (meal for 2 or 4 snacks)

*5 dried figs, soaked or fresh figs

Water for soaking

Either: 4 cups of the following; unpasteurized apple juice or any raw juice, almond milk 

1 pear or apple

½ avocado or 1 mango

¼ cup ground flax meal

2 tablespoons flax seed oil

1-2 tsp raw honey

Add all ingredients to blender and blend on high. 

*If using dried figs, soak for about ½ hour.   Add your favorite protein powder or other nutritional supplements.   

 Warm Ginger Cider

4 cups fresh raw apple cider

Cinnamon powder or ½ cinnamon stick

Slices of lemon

Fresh ground ginger root

1 tablespoon cloves, whole

 Mix all ingredients together in a pan and bring to a slow simmer.  Strain and enjoy.   This is one of my favorites at night.