Several people asked for the recipes I was writing about. Here they are. Green Soup and Black Beans. Yum. Enjoy.
From The Ayurvedic Cookbook by Amadea Morningstar
Creamy Green Soup
1 bunch tender greens, chopped
2 T. ghee
1/4 t. black mustard seeds
1/2 small onion, chopped
1 c.fresh mushrooms, sliced
2 T. whole wheat flour
2 c. milk
1 t. sea salt
1/4 t. black pepper
Wash the greens thoroughly and chop them in 1 inch pieces. Put them in a steamer in a saucepan over boiling water. Cover and steam until tender- about 5-8 minutes. While they are steaming, saute the mustard seeds in the ghee until they begin to pop. Add the onion and the mushrooms and saute until the onion is sweet. Stir in the flour. Slowly pour in one cup of milk, stirring it as you go to create a smooth creamy sauce. When the greens are finsihed steaming, drain them and blend them with the other cup of the milk. Combine with the cream sauce and simmer for a minute or two.
Comments: this goes well with chappatis or toast. It is rich in minerals and beta carotene and is easy to digest.
From Shelley in BC:
Brazilian Black Beans
2 T Olive Oil
t tsp. each:minced ginger, cumin seeds, crushed rosemary
1/2 tsp each: anise seed, coriander, thyme
pinch each: dried crushed chili, black pepper
1 tsp sea salt
3 garlic cloves, minced
4 c. black peans, cooked with 4 med. bay leaves (or canned)
4 c. water or stock
1 T. Tamari
1/4 c. cilantro, minced
1. heat steel pot over medium heat with oil and toast the ginger, herbs, spices,bay leaves and sea salt to flavor the oil.
2. Add the beans and stock and bring to a boil. Reduce heat and simmer.
3. Add tamari while simmering.
4. Mix in cilantro and serve.
Off to The Woodlands tomorrow. Party tomorrow night at Anusara Yoga Headquarters and practices with John on Friday and Saturday. Can't wait.