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A Taste of Isha PDF
A Taste of Isha PDF
I. Cooked Vegetables
7
Cabbage Sabji, Sweet Basil Carrots, Cauliflower Masala, Chickpeas and Tomatoes, Cauliflower
Stir Fry, Cooked Greens, Potato Masala, Vegetable Rice and Ginger, Vegetable Biryani, Vegetable
Makhanwala, Vegetable Rice, Roasted Acorn or Butternut Squash Salad
II. Drinks 13
Apple, Fennel, and Beet Juice, Breakfast Fruit Shake, Breakfast Smoothie, Fruit and Nut Smoothie,
Hot Lemon or Lime and Honey, Ginger Lemon Tea, Minty Watermelon Juice, Pineapple Coconut
Smoothie, Mulled Cider, Sukku Coffee and Jaggery
V. Soups 29
Carrot Curry Soup, Cream of Asparagus Soup, Dhal with Spinach Soup, Fresh Beet Soup, Ginger
Vegetable Lentil Soup, Hearty Lentil Stew, Lentil Soup, Green Gram Soup, Red Lentil Soup,
Tomato Soup, Vegetable Broth, Cream of Carrot Soup
When vegetables are tender, add the cooked rice in small portions mixing
gently to desired proportion of rice and vegetables. Garnish with cilantro
and cashews. Yields 4-6 servings.
a taste of isha recipes for the pranic lifestyle Grains, Cereals & Proteins 17
Peas Pilaf
Vegetable Upma 1 c uncooked rice
2 Tbsp butter or olive oil
3 Tbsp olive oil ¼ c raw cashews
1 tsp channa dhal (or other lentil, such as red or brown lentils) ½ tsp cumin seeds
1 tsp mustard seeds 2 pods cardamom
2 carrots, chopped 1 inch piece of cinnamon stick
2-3 c tomatoes, chopped 2 cloves
1½ c water 6 whole black peppercorns
salt to taste 2 bay leaves
2 stalks fresh curry leaves, chop leaves only ¼ c raisins
1 c cream of wheat ½ c peas
¼ bunch fresh cilantro, chopped salt to taste
2 c water
Heat oil to medium high heat then add channa dhal and mustard seeds
until they pop. Reduce heat to medium, add vegetables and cook 6 Soak rice in water for 15 minutes then rinse three times and set aside. Heat
minutes stirring occasionally. Add water, salt, and curry leaves, bring butter or olive oil over low heat then add cashews stirring frequently until
water to a boil. Slowly stir in cream of wheat , and cook for 8 minutes, they turn golden brown, remove cashews, raise heat to medium adding
stirring occasionally. Garnish with cilantro. Yields 4-6 servings. cumin seeds, cardamom, cinnamon, cloves, black pepper, bay leaves and
raisins and cook for about 10 seconds then add soaked rice, peas and salt,
stir while cooking for about 1 minute. Pour water into the rice mixture and
bring to a boil on medium high heat. Reduce heat to low and simmer 10-15
minutes until rice is fluffy. Remove whole spices and garnish with cashews.
Wild Rice Fruit Salad Yields 4-6 servings.
Prepare rice, cool to room temperature and stir in raisins. Blend Puree bananas and nuts in 1:2 ratio. Season with cardamom and honey.
dressing and toss lightly with rice mixture, garnish with almond Add water to desired consistency. Yields 2-4 servings.
slivers. Chill until served. Yields 4 servings.
20 Grains, Cereals & Proteins recipes for the pranic lifestyle a taste of isha
Apple Porridge
1-2 cored apples
½ c coconut, grated
/3 -½ c water
1
6 bananas Boil water, add carrots and green beans, slowly stir in rice, reduce
½ c coconut, grated heat, and cook 5-10 minutes, stirring constantly. Add soaked
3 Tbsp honey peanuts then season with salt and pepper. If thickens on sitting,
¼ c water add boiling water and stir well. Yields 4 servings.
½ c soaked raw peanuts
3-5 dates, pitted and chopped
a taste of isha recipes for the pranic lifestyle Grains, Cereals & Proteins 21
28 Soups recipes for the pranic lifestyle a taste of isha
Soups
2 pounds carrots, peeled and cut in ¼ inch slices Heat butter to medium-high heat, then add chopped asparagus stalks
2 red bell peppers, diced in large pieces and cook for 8-10 minutes until tender. Sprinkle cooked asparagus
1 Tbsp olive oil mixture with arrowroot or corn starch and continue to stir over
2 Tbsp curry powder low heat for 5-8 minutes. Slowly add broth, stirring frequently until
1 Tbsp fresh ginger, minced thickened. Cool slightly. Puree mixture then return to low heat adding
4 c vegetable stock asparagus tips, milk, salt, and pepper. Heat gently, adding water if
4 c water needed for desired consistency. Do not boil. Yields 6-8 servings.
white pepper to taste
1 sprig fresh mint leaves, removed from stem
Heat oil to medium heat then add carrots and bell pepper Dhal with Spinach
and sauté 5 minutes until peppers are tender, add curry
and ginger, cover and let simmer for 2 minutes. Meanwhile, ¾ c uncooked green gram
heat vegetable stock and water in a soup pot. Add sautéed 3 c water
vegetables. Bring to a boil; reduce heat. Simmer, covered, 4 tsp cooking oil
40-45 minutes. Cool slightly then puree and return to heat, 1 tsp cumin seeds
seasoning with pepper. Garnish individual servings. with mint 1 c spinach, chopped
leaves. Variation: Substitute pumpkin for the carrots and add a 2 tsp amchur powder (dry mango powder)
little nutmeg and cinnamon. Yields 6-8 servings. 1 tomato, chopped
½ tsp turmeric powder
2 tsp fresh ginger, grated
salt to taste
Fill a very large stockpot/soup pot with about 10-12 cups water and bring to a boil.
Add prepared vegetables, lentils, and seasonings. Allow the soup to boil for a few
minutes and then simmer for about 40 minutes until the vegetables are tender but
still a little firm and the lentils are cooked. The soup should be very gingery and a
little peppery so it has a bit of a bite to it. Adjust the seasonings to taste. Remove bay
leaves before serving. Yields 8-10 servings.