Maintaining Inner Balance
During a Global Pandemic

This is a great dish for when you are feeling under the weather or sick. Not only is it comforting but it is packed with vitamins, iron and magnesium that will help boost your immune system.

Servings: 3-4

Ingredients:

• 1 cup short grain rice
• 1/2 cup mung dal
• 1.5 tsp salt
• 4 cups water
• 1 lb baby spinach
• 1/2 inch ginger
• 3 tbsp ghee plus more for serving
• 1 tsp cumin seeds
• 1 tsp black pepper

Directions:

1. Rinse rice and lentils and drain the water. Add rice, lentils, water and salt to the pressure cooker and pressure cook for 6 minutes followed by 5 minutes natural pressure release.
2. In a large pot bring 8 to 10 cups of water to boil. Add baby spinach and blanch for 1 to 2 minutes or just until all the spinach wilts. Drain out the water completely.
3. Add ginger and blanched spinach and black pepper to a blender and make a smooth puree.
4. In a pot heat ghee . Add cumin seeds and allow them to sizzle, about 30 seconds. Stir in spinach puree and salt. Then add the cooked rice and dal (from step 1 above) and mix everything together. Serve immediately with more ghee and freshly ground black pepper to taste.

Servings: 2

Ingredients:

• 3/4 inch ginger (fresh)
• 1/2 lbs kale
• 2 pinches salt
• 1 tbsp ghee or coconut oil
• 2 cups sweet potato

Directions:

1. Boil the kale until leaves turn a vibrant shade of green green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal.
3. Grate and sautee ginger in Ghee for thirty seconds. Then add cooked sweet potatoes and kale and salt to taste. Mix gently to avoid breaking up the soft sweet potatoes.

Servings: 4-5

Ingredients:

• 1/2 cup red lentil
• 1/2 cup green moong dal
• 2 cloves
• 2-3 peppercorns
• 1/2 cup chopped spinach leaves
• 1/2 chopped carrot
• 1-inch ginger
• 2 tomatoes chopped
• 2 gooseberries cut into small pieces

Directions:

1. In a pot, add all the veggies including the gooseberries in 4-5 cups of water, stir and cover. Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are tender. Remove from fire, allow it to cool and puree them once cooled down.
2. Take a pressure cooker and add a tsp of ghee. Add the red lentils and moong dal and mix well. Add the water, salt and pressure cook it for 3-4 whistles and allow the pressure cooker to cool naturally. Open the pressure cooker and blend everything to a smooth puree.
3. Heat ghee in a large pan over medium-low heat. Once hot, add the peppercorns and cloves and allow to splutter. Now, add the ginger paste. Once the raw aroma goes, add the vegetables puree and lentils daal to it.
4. Add water to make it the consistency of a soup and allow it to simmer for 5 minutes.
5. Add cilantro to garnish.

Servings: 2

Ingredients:

• 1 orange, peeled and roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 sticks celery, roughly chopped
• 50g mango, roughly chopped
• 200ml water

Directions:

1. Put all the ingredients (orange, carrot, celery and mango) in the blender, top up with water, then blend until smooth.

Servings: free-ym:recipes:carrotGingerSmoothie:servings

Ingredients:

• 1 large ripe banana
• 1 cup fresh pineapple
• 1/2 tbsp fresh ginger
• 1/4 tsp ground turmeric (or substitute cinnamon)
• 1/2 cup carrot juice
• 1 Tbsp lemon juice (1/2 small lemon yields ~1 Tbsp or 15 ml)
• 1 cup unsweetened Coconut milk

Directions:

1. In a blender, combine smoothie ingredients and blend on high until creamy and smooth. Add more carrot juice or coconut milk if it has trouble blending. Scrape down sides as needed.
2. Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth.

Servings: 2

Ingredients:

• 1 banana, peeled and sliced
• 1-inch piece of fresh ginger, peeled
• 2 handfuls fresh baby spinach
• 1 cup fresh pineapple chunks
• 1/2 cup coconut water
• 1/2 cup almond milk (or plain Greek yogurt)
• 1 tbsp chia seeds

Directions:

1. Combine all ingredients in a blender. Blend until smooth.

Servings: 5

Ingredients:

• 5 cups of water
• The yellow peel of 1 lemon - use a veggie peeler
• 2 inch piece of ginger cut in thin rounds, skin on
• 2 inch piece of turmeric root cut in thin rounds or grated, skin on
• 1 crack of black pepper
• Juice of 1 lemon
• 1 teaspoon virgin coconut oil, butter, or avocado oil
• 1 tsp honey, preferably raw

Directions:

1. Bring the water, lemon peel, ginger, turmeric, and black pepper to a bare simmer, turn the heat down to low, cook for 7 minutes.
2. Remove from heat, squeeze in the lemon juice and stir in the coconut oil. Strain the tea into a cup and add 1 teaspoon of honey. If using raw honey, wait for the tea to cool down a few minutes so the heat doesn't destroy some of its nutrients. And Enjoy!

Servings: 2

Ingredients:

• 1-inch fresh ginger root (no need to peel it)
• 1 cup water
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp honey

Directions:

1. Bring water to a boil and remove from heat.
2. Cut lemon into thin slices. Grate the ginger using a manual grater. Add to the hot water.
3. Steep for 5-10 minutes.
4. Strain and pour tea into a mug.
5. Add honey and stir. Ready to Serve!

Servings: 2

Ingredients:

• 2 cups water
• 2 tbsp dried elderberries
• 2 tsp raw honey (optional)

Directions:

1. Put water and elderberries into a small saucepan.
2. Bring to a boil, reduce heat, and simmer for about 15 minutes. This helps bring out the beneficial properties of the elderberries.
3. Remove from heat and let cool for about 5 minutes.
4. Finally, strain through a fine strainer and pour into individual mugs.
5. Stir in raw honey.