Coconut Tofu Curry with Brown rice

Serves 6

(Vegetables are in season in UK)

250g Aspragus

100g Spinach

100g Carrots

400g Organic Tofu

400g Coconut Cream

2 Tbsp Ghee

1/4 Tsp Saffron

1/2 Tsp Cumin

1/2 Tsp Turmeric

1/2 Tsp Pink Salt

2-3 Crushed Garlic Cloves

1/4 Tsp Black Pepper

Add Coconut cream, spices in pan, simmer, add tofu and cover lid.

Add Vegetables once tofu is half cooked.

500g Brown Rice

Soaked overnight in water and salt, then drained and washed before cooking.
(This is to reduce phytic acid levels, and also to make the rice more digestible by sprouting)

Simmer rice for 30 mins, add 1/2 tsp salt and 1/4 tsp cumin 1/4 tsp black pepper.

Broccoli courgette soup

Tasty, healthy beautiful green coloured soup. Broccoli full of proteïn and courgette soothing the nervous system.

Berry cake

Print Recipe Berry cake Votes: 1 Rating: 5 You: Rate this recipe! Passive Time 1 hr 15 minutes Servings 12 pieces MetricUS Imperial Ingredients 225 g gluten free flour or spelt flour80 g raw cane sugar250 ml sparkling water4 tsp baking powder35 g ghee1/2 tsp vanilla-+400 g blueberries you can use all sort of berries, […]

Ayurvedic Moong Dhal Dhokla with Coconut Chutney

Dhokla is something like a kind of steemed cake made out of dhal.
Normally it is made out of channa dal and yoghurt, and it is fermented for some hours.
My creation is made out of moong, without yoghurt and non-fermented. It doesn´t get as fluffy as the original, but they turned out quite well – also according to the feedback I got.
Just try and judge for yourself.
It is a savory side dish.

Enjoy!

Jonas

Energizing green mung beans dosa

This is a perfect dish for breakfast -energizing and detoxifying

Rice and chickpeas

Place the chickpeas in a bowl of cold water for about 12 hours. Drain them and place them in a pan with plenty of lightly salted hot water, a bunch of aromatic herbs (f.e. sage and rosmarin) .. When cooked, drain them, keeping the cooking water..Grate the onion, finely chopped, into a saucepan with ghee ( the original recipe is with oliveoil) , combine chickpeas and let it flavor for five minutes.Add two cups of boiling water, bring to a boil, pour 1 cup of rice (you can use basmati ), 1/2 teaspoon saffron ( but you can use also curcuma) mix well with the wooden spoon and raise the boil again.Lower the flame, add the salt and abit of ground black pepper, Put the cup on the saucepan and cook for another ten minutes. Then serve with a bit of extra virgin olive oil and ground black pepper.

Steamy Butternut with Avocado Oil

Print Recipe Steamy Butternut with Avocado Oil A refreshing avocado infused steamed butternut side dish. Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 2 cups peeled and diced butternut4 cups rapidly boiling water2 teaspoons Himalayan salt to taste1½ tablespoons ghee2 – 3 elachie pods¼ teaspoon coriander/ dhania powder¼ teaspoon garam masala¼ […]

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