An Ayurvedic Meal for Springtime

Here are some simple, yet delicious recipes from Bri. Maya Tiwari's book, "The Path of Practice: A Women's Book of Ayurvedic Healing." Enjoy!

*SPRING MASALA (spice mixture)
1 tablespoon cumin seeds
2 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds

*SPINACH MASALA    |   Serves 4
2 bunches spinach
1 tablespoon organic ghee
1 tablespoon Spring Masala
1 teaspoon tamarind paste
1/4 cup warm water
1 teaspoon unrefined brown sugar
1 teaspoon rock salt

Wash spinach and trim stems. Melt ghee in a large skillet, and roast the Spring Masala for 30 seconds, until the ghee starts to bubble. Add the wet spinach. Stir, cover, and let simmer for 3 minutes until the leaves turn limp. Dilute the tamarind in the warm water and add to the spinach mixture, along with the brown sugar and salt. Stir, cover, and simmer for 3 minutes more. 

*BARLEY & LOTUS SEEDS    |    Serves 4
3 1/2 cups water
2 cups pearl barley
1/4 cup dried lotus seeds
1 teaspoon sunflower oil
1 pinch of rock salt

Bring water to a boil in a medium-size saucepan. Wash the barley and lotus seeds and add to the boiling water. Add the oil and salt. Stir, cover, and simmer over medium-low heat for 20 minutes. Remove from heat and let stand for 10 minutes. Serve warm.

*VEDIC CHERRY-ROSE PUDDING    |    Serves 4
1 cup of Cream of Wheat
1/2 cup spelt flour
1 cup organic cow's milk
1/2 cup rosewater
1/4 cup pitted dates
1/4 cup fresh cherries
1/4 cup sucanat
1 teaspoon cardamon powder
1/2 teaspoon ground nutmeg
1/2 teaspoon tumeric powder
1 handful fresh, organic rose petals for garnish

Preheat over to 350 degrees. Oil a shallow baking dish and set aside. Sift the flours into a mixing bowl and pour in milk and rosewater. Mix into a smooth batter. Cut dates and cherries into tiny pieces and add to batter. Stir sucanat and spice powders and pour batter into prepared baking dish. Bake for 15 minutes, until the pudding cake is barely set and the top is golden brown. Spoon out the pudding cake into dessert bowls, garnish with a few rose petals.