If you are in the mood to celebrate christmas or the end of the year with food that is both delicious and healthy, then you will be enjoying a banquet that won’t leave you bloated, constipated, or with heartburn.
This Ayurvedic Feast for the holidays is sure to indulge your palate and your loved ones’.
Not all of them are into eating healthy? Then, serve these wonderful dishes as a compliment to their traditional holiday dinner and let them taste how good Ayurvedic cooking really is.
Maybe you can change their minds for next year!
Although this year the holidays will be celebrated quite differently, you’ll probably still want to eat good food and congratulate yourself for making it to the finish line in 2020 – the craziest of years.
I want you to think of it not only as a chance to treat yourself with food that is good for the body and soul but, as a chance to keep your healing journey going.
And that means, pouring your heart -even if you are cooking only for yourself – onto the cooking. Feel the foods in your hands while chopping them, smell them, play good music, and have a glass of wine, if you are not too Pitta aggravated!
Enjoy yourself from the moment you shop for the ingredients till you are washing the dishes. That is Ayurveda. Healing in every step.
This is the menu.
Cute isn’t it?
You can even print it in color and put it on the table for your guests!
The recipes will be down below with all modifications for the doshas.
AYURVEDIC FEAST MENU
AYURVEDIC FEAST MENU – SPANISH
You probably noticed that the menus are vegetarian. However, if you want to indulge in meat, you can add some chicken to the curry or cook the rice pudding with whole milk.
Want to do it fully vegan? Switch the ghee for avocado oil (Vata), coconut oil (Pitta), or sunflower oil (Kapha).
- 200 grams red potatoes sliced really thin
- 2 cups chopped spinach
- 1 chopped white onion
- 1/2 cup chopped cilantro
- 1/2 cup chickpea flour
- 1 cup water adjust as necessary
- 1/4 cup lemon juice
- 1 tbsp ghee
- 1 tsp turmeric
- 1 tsp ginger powder
- 1 tsp cumin powder
- 2 tsp coriander seeds
- red chili flakes to taste
- ghee for frying
- salt and pepper to taste
- Heat ghee in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant.
- In a medium sized bowl combine the chickpea flour, water, lemon juice, turmeric, cumin, and salt and pepper, to make a smooth batter.
- Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the batter.
- In a saucepan, heat the frying ghee over medium-high heat. When hot, use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on kitchen towel.
- Serve with creamy cilantro sauce: just blend a bunch of cilantro, spinach, water, nutritional yeast, 1 clove of garlic, olive oil, and salt and pepper.
POTATO AND PEA CURRY
Potato and Pea Curry
- 5 medium potatoes chopped in small cubes
- 1 cup fresh peas
- 1 tomato chopped
- 1 red onion chopped
- 6 cloves garlic
- 2 tsp ghee
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch ginger chopped
- 1/2 tsp turmeric
- 1/4 tsp red chili powder or to taste
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- salt and pepper to taste
- 1 cups water
- 1/4 cup chopped cilantro
- Heat the ghee in a large skillet over medium heat. When the ghee is hot, add cumin and mustard seeds. Cook until the cumin seeds are fragrant.
- Add onions and cook until translucent.
- In the meantime, blend the tomato, garlic and ginger into a puree.
- Add the tomato puree and spices to the rest of the ingredients. Cook until the puree thickens and garlic smells aromatic.
- Add the potatoes, salt and pepper and water. Cover and cook for about 10 minutes.
- Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 minutes or until the potatoes are cooked to preference. Add more water if the potatoes start to stick or if you prefer more curry.
- Mix in the cilantro. Add some lemon juice if needed. Taste and adjust salt and spice. Serve hot with the saffron rice.
- 2 cups white basmati rice
- 3 cups vegetable stock
- 1 cup water
- 1/2 teaspoon turmeric
- 1/2 teaspoon good quality saffron threads
- 1 squeeze lime juice
- 1/4 tsp salt
- Pour the stock and 1 cup of water into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
- While the stock is coming to a boil, add the turmeric, saffron, salt and the lime juice. Stir well.
- Add the washed rice. Bring to a boil.
- Reduce the heat to low and cover tightly with a lid. Cook in low for about 30 minutes.
- Before serving, fluff rice with a fork.
- Decorate with pomegranate seeds if you feel that festive 🙂
AYURVEDIC RICE PUDDING
Classic Ayurvedic Rice Pudding
- 1 cup organic basmati rice soaked for at least 2 hours
- 1/4 cup rose water
- 4 cups soymilk adjust amount for preferred thickness
- 2 tbsp ghee
- 5 tbsp coconut flakes
- 7 chopped dates
- 1/2 cup raisins
- 1/3 cup chopped pistachios
- 10 saffron threads
- 1 tbsp cardamom
- 1 tsp cinnamon powder
- Add the soaked rice, soy milk, dates, nuts and all spices to a medium size saucepan and bring to a boil.
- Simmer on low heat (stirring often to keep from burning) for about 45 minutes, until the desired pudding consistency.
- Take the rice pudding off the heat and let it cool until the preferred temperature for serving.
I hope you enjoy it! Let me know how it went.
Happy holidays! Sending you all my love this holiday season, and wishing you much joy in the new year ahead!
Monica Gisella xx