Taste and Ease
I used to make my own khichadi, but being on the go all the time, found it very difficult to find the time to prepare it weekly. I had originally purchased Ayurfood's products because I was beginning an Ayurvedic diet. I soon found out that the taste and ease in preparation time would allow me the opportunity to use these products as a staple of my daily diet. I eat Khichadi every day. The food is nourishing, satisfying and balancing. My digestion is easy and I feel better knowing that I am eating food that is not processed, but real and full of energy. I recommend it to all of my clients and students both in Yoga and Personal training. L.S.
Simple, Nutritious and very Tasty
"I am a big fan of Dr. Apte's Ayurfoods and feel great recommending them to my clients. They are simple, nutritious and very tasty! With the addition of some cut-up veggies, Ayurfoods provide a super-quick one pot meal that is so convenient for busy families. Dr. Apte demonstrates that whole foods cooking does not have to be complicated or time consuming! Thanks for a great product!"
Jennifer Moiles Certified Holistic Health Counselor Ayurvedic Lifestyle Counselor Power Vinyasa Yoga Instructor www.peaceandgoodeating.com www.artemishealingcenter.com Los Gatos and Morgan Hills, CA.
Quick, Easy, so Delicious and Nutritious
Thanks Dr. Apte for making a product that is quick, easy, so delicious and nutritious.
When I'm in a hurry it gives me peace of mind to know that I can still eat healthy by quickly preparing one of the five Ayurfoods, and enjoy every bite. Louanne Cho RYT New Orleans.
Quick and Easy also Healthy
"When I am tired after work, and I want something quick and easy to make, but also healthy, I reach for Ayurfoods. It takes no time to cook, and it tastes so good. Thank you, Dr. Apte, for helping me have a healthy fast food option." Jessica Richmond Boulder, CO
Ghee is the most popular and pure form of fat recommended in Ayurveda. It stimulates digestion and boosts the immune system.
Ingredients: 2 sticks unsalted butter
Directions: Simmer butter in a pot on medium heat for about 10-15 minutes. Milk solids will start to brown and settle at the bottom. The transparent liquid that rises to the top is Ghee. Strain the ghee through a cheesecloth or sieve into a thick glass jar and store at room temperature. Do not refrigerate. Use 1 teaspoon of ghee with rice, pasta, or bread.
Piquant relish to accent authentic khichadi, it is a favorite among many Indian recipes.
Ingredients:
1 Granny Smith apple, diced
½ tsp salt
1 tbsp brown sugar
½ tsp chili powder
1 tbsp cooking oil
¼ tsp mustard seeds
¼ tsp turmeric powder
Directions: Heat oil in a small pan and add mustard seeds. When they begin to pop, add the turmeric and remove from heat. Combine the rest of the ingredients in a separate bowl and add the spicy oil. Stir and serve in a condiment dish.
Directions: Sauté peas and ginger in oil for a few minutes. Add 1⅔ cups water and boil. Pour in contents of Upama package and stir over low to medium heat until all water is absorbed. Garnish with chopped tomatoes, if you like. Serve hot.
Directions: Sauté cauliflower and garlic in oil for a few minutes. Add 1⅔ cups water and boil. Pour in contents of Upama package and stir over low to medium heat until all water is absorbed. Garnish with chopped cilantro, if desired. Serve hot.
Directions: Heat oil in a small pan and add mustard seeds. When they begin to pop, add the turmeric and remove from heat. Combine the rest of the ingredients in a separate bowl and add the spicy oil. Stir and serve in a condiment dish.
Directions:
Heat oil in a pot, add mustard seeds. When the seeds pop, add jalapeno slices. Set aside. In a bowl, mix cabbage, sugar, salt, lime juice and peanut powder thoroughly. Spoon the oil on the mixture. Mix again. Garnish with cilantro.
Directions:
Mix all of the ingredients. Heat cooking oil in a small pot. Add mustard seeds. When they pop, remove the pot from the heat. Pour oil over salad. Mix and chill before serving.
Directions:
Cook tomatoes in 2 cups of water. Puree tomatoes, garlic, jalapeno and coconut in a blender. Heat butter in a pan and stir in the pureed mixture. Add sugar, salt and 3 cups of water. Bring to a boil, reduce heat and let it simmer for 5 – 7 minutes. Garnish with cilantro sprigs. Serve hot with croutons.
Directions:
sauté onion with ½ Tbsp of butter in a pan. Add green peas and 2 cups water and cook for 5 minutes. Puree the mixture in a blender. In the same pot, sauté the corn flour in the remaining butter and slowly pour in warm milk. Pour the pureed mixture into the milk and simmer for a few minutes. Add sugar, salt and black pepper. Garnish with red chili flakes.
• 5% discount and on your 28-Day program order.
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Ayuveda Food Recipes Easy Healthful Meal Ideas
Enjoy with Khichadi . . . 