Hari Prasad
(Yogi Mush)


This food, when eaten regularly, will cleanse the intestines, clear the skin, and help you lose weight. When taken as a mono diet, eat as much as you like, but only three meals per day. You can drink Yogi Tea with this diet.

4 celery stalks
1 bunch of parsley
4-5 medium zucchinis
1 sprig mint
1/2 teaspoon ground black pepper
1 cup (250 ml) cottage cheese

Steam celery, parsley, zucchinis, and mint for about 15 minutes until soft. Puree with black pepper. Serve with cottage cheese. Makes about 2 servings.

 

Video Recipes: Saag Paneer eat Yogi Bhajan and Saffron rice with almonds with Zita Zita Vasilisinova

Meet the Beet!


By Gurubachan Kaur Khalsa

Allow me to reintroduce your best friend—the beet! Now, I know that many of you have grown up on canned beets and to you they weren’t your best friends. I fully understand. The first time I tasted canned beets I couldn’t even swallow them. In Mexico, we ate only fresh vegetables and the beet was one of them. I am truly sorry for those who have never really enjoyed a good beet. This most wonderful vegetable is also one of the most powerful for cleansing and rejuvenation. Its powerful healing ability goes directly to the liver.

I have seen first-hand the healing miracles beets can perform. My sweet mother-in-law, who never drank in her life, was diagnosed with cirrhosis of the liver, an illness usually associated with drinking alcohol. The doctors told her that there was no medicine for it. While visiting us on a trip to New Mexico she decided to treat it with an Ayurvedic[1] diet that included beets for 40 days. Please understand that I am not recommending any diet but I do know what I saw before my eyes. She went through a lot of cleansing during this time and she became very radiant. When she went back home, her doctors were very surprised to see her blood tests. She lived a longer life than the doctors predicted and she never suffered from all the reactions that are usually associated with her illness. In the ancient Ayurvedic system beets rejuvenate tired blood and cleanse the liver. When the liver is cleansed and the blood is rejuvenated, you experience your own spring eternal.

By now you are probably asking yourself, “Is this an article on healing or on food?” There is no better way to rejuvenate and cleanse than to give your body the energy it needs to renew itself. There is nothing better than a delicious recipe for “Beet Parmesan.” This recipe is so tasty it will reinvent your relationship with beets. It is so satisfying that you can’t believe you are eating mainly beets. And, it is so easily digestible that you will have an abundance of reserve energy. You will feel light, lofty, nurtured, and satisfied. What more can you ask? The next time you have a dinner party serve it with a wonderful spring green salad and fresh garlic bread. I promise you there won’t be any leftovers. Your guests and family members will happily talk about it for a long time.

Beet Parmesan

2-3 bunches of beets [around 2 lbs]

2 Tbsp olive oil

1 large onion, finely chopped

4-6 cloves finely chopped fresh garlic

1 small piece of finely diced ginger [optional]

15 oz can of tomato sauce

8 leaves of fresh basil or 2 Tbsp dry basil

¼ tsp of crushed red pepper [optional]

Salt to taste

¼ c shredded fresh parmesan cheese (or cheese alternative)

Either pressure cook the beets for 10 minutes or boil them in water until soft. Rinse, peel, and shred the beets in a food processor or hand grater. Sauté the onions, garlic, and ginger in olive oil until slightly brown. Add canned tomatoes, basil, and salt. Simmer for 5 minutes. Add shredded beets and simmer with tomato sauce for another 5 minutes. Add the entire mixture to a baking dish and top with shredded fresh parmesan cheese. Bake at 375 degrees for 25 minutes. Serve with a side salad of mixed organic greens with a light creamy dressing and fresh, hot garlic bread. Enjoy!

Gurubachan Kaur is the CEO of Khalsa Trading Company and a former chef of Golden Temple Conscious Cookery, one of the first vegetarian restaurants in the U.S. She was born in Mexico of Lebanese parents and currently resides in Albuquerque, New Mexico, with her family.

 

Pistachio Paranthas

 


 

Taken from Man to Man
A Journal of Discovery for the Conscious Man
The Men's Teachings of Yogi Bhajan, PhD
Master of Kundalini Yoga
 

This food can help take care of arthritis as well as help a man with building his potency. One day a week eat two paranthas; live on those two paranthas that day. In this way you can be resettled.

FLOUR:
1/2 cup Corn flour (not corn meal)
1/2 cup Garbanzo flour
1/2 cup Bhajara flour (available in Indian stores; if not on hand, use whole wheat flour)
3 cups Whole wheat flour

Mix the flours together until you have a dough consistency. You may want to use less of the garbanzo flour and more of the bhajara or whole wheat flour, as these latter two tend to make the dough stick together a little bit better.

STUFFING:
1 lb. pistachio nuts (unsalted, shelled)
1 cup minced cauliflower
1 onion chopped
2 teaspoons saffron
1 teaspoon red chiles
2 teaspoons salt
1 teaspoon pepper
1/4 cup of milk
ghee

The use the saffron, you must first take the saffron and soak it over night in milk. In the morning take all the above ingredients, and blend them together in a food processor until you have a fine mixture.

The pistachio nuts are the main ingredient in this stuffing mixture; use a smaller amount of cauliflower than you do pistachio nuts. All of the other ingredients can be used in any amount you wish as seasonings.

To prepare the parantha: Once you have the dough made and you have kneaded it for a while, place about a golf-ball sized ball in your hand. On a floured surface, roll the dough out with a rolling pin until you have if flattened to about 6 inches in diameter. Next take about 1/2 of the stuffing mixture, place it in the middle of the flattened dough. Next bring the sides of the dough up, and pinch them together at the top, completely sealing the stuffing mixture inside. Now roll it out again into a flattened 6 inch diameter. In a chapati pan or frying pan, over a low-medium flame, place your stuffed parantha. Cook it on one side for about 10 to 15 minutes on this dry pan. After 10 to 15 minutes, turn it over and then take a lot of ghee, and pour it on top of the parantha. It will go through the bread to the other side. Cook this side for about 5 minutes on the same low-medium flame. Take a spoon and keep pressing down on it, until it is done. It is very delicious. It can be eaten with yogurt. It is a very pure food.

 

Vegetarian Vitality: Foraging in the Fridge


Recipe: Orange Root Vegetable Curry Soup

By Siri Chand Kaur Khalsa, M.D.

Haridra, Sanskrit for turmeric (Curcuma longa) is an essential ingredient for many of the curries found in Indian cuisine. When I first began exploring the spices that are the basis for these spice blends, I assumed they might function similarly to basil where an extra “bit” might not change a dish too much. I learned quickly that these spices have far more potent flavors and with turmeric, less can be more.

Yogi Bhajan Tip: Turmeric. “One thing is very friendly to the internal organs of every woman, and that is turmeric. Incorporate it into your meals. It is an internal doctor.”

In recent years, studies have found that one of the active ingredients in turmeric, curcumin, has far reaching health benefits. Incorporating it daily through curries has been demonstrated to reduce the risk of cancer, arthritis and Alzheimer’s disease. Defined in Ayurveda as having primarily the bitter and pungent taste, it has many functions on the subtle energy systems of the body and in low doses is known to be balancing on all the doshas. The orange color in turmeric, squash and sweet potatoes indicates the presence of carotenoids like beta-carotene which are potent antioxidants and fat soluble. This means that you need at least ½ teaspoon of a fat like olive oil or ghee in the meal to properly absorb all the nutrients present.

“Appreciation is an art and a lifestyle and a source of happiness and fulfillment. It’s called gratitude—an attitude of gratitude.” -Yogi Bhajan, June 27, 1984

Researchers at UC Davis found that those who cultivated gratitude had better health, sounder sleep, less anxiety and depression, higher long-term satisfaction with life and kinder behavior toward others. We have been offered so much timeless wisdom from our teacher. An attitude of gratitude is the sure path for the elevation of our planet and includes looking at those aspects of life that may have been sour or bitter at the time and finding sweetness in them. Our relationship to food and how we design meals can be a wonderful reflection of this principle.


Butternut squash and sweet potatoes are often made during the holiday season and as leftovers can be made into a lovely curry soup. Fresh ingredients can also be used. Brazil nuts are not imperative to add in this dish; however they add a wonderful creamy flavor and are rich in micronutrients like selenium which is low in many diets and believed to play a role in immunity via its ability to assist in antioxidant reactions. This recipe allows for a lot of flexibility as 3 cups of any root vegetable blend* can be used.

Orange Root Vegetable Curry Soup

Ingredients:

 1 tsp. turmeric

 1 tsp. ground cumin seed

 1 tsp. coriander

 ¼ tsp. cinnamon

 1-2 garlic cloves minced

 1 medium onion diced

 2 tablespoons fresh grated ginger

 3 tablespoons organic olive oil or organic ghee

 1 ½ cups butternut squash (cooked or raw)*

 1 ½ cups sweet potatoes (cooked or raw)*

 4 cups vegetable broth

 4 cups water

 4-5 Brazil nuts that have been soaked for 2 hours in water

 Salt and pepper to taste

Preparation

In at least a four quart pan, heat oil/ghee, add turmeric and cook for 2 minutes. Add the cumin, coriander, garlic, onion, ginger and sauté for several minutes until onions begin to turn a clear color. Add water and vegetable stock. Add squash and sweet potato; cook for 30 minutes or until soft. If using cooked leftover squash and sweet potatoes, this cooking time can be less; however 20 minutes is minimum for all the flavors to combine properly. Take the vegetables and broth off the heat and let cool for 10 minutes. Drain water from Brazil nuts and add to the soup mixture. Puree with hand blender or in blender after it has cooled to avoid risk of burn from steam during transfer and blending. Add salt, pepper, and a dash of cayenne as desired. Top with freshly chopped parsley and warm on low heat on the stove if needed.

As you resource leftovers and continue creating gratitude for all that emerges in the holiday season, you will be sure to soar into the new year with grace and joy.

 

Soltice Recipes


Golden Milk

This beverage is especially beneficial for stiff joints and provides a source of lubrication for the entire system.

INGREDIENTS:

1/8 teaspoon turmeric
¼ cup water
8 ounces milk
2 tablespoons raw almond oil
Honey to taste

COOKING INSTRUCTIONS:

Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures. Add honey to taste.

Note that you can prepare larger quantities of paste as it keeps in the refrigerator for up to 40 days. The general ratio of turmeric to water is 1 part turmeric to 4 parts water.


Solstice Soup

This recipe was given by Yogi Bhajan. It makes the blood slightly alkaline, which promotes mental balance.

INGREDIENTS:

1 quart potatoes sliced
1 quart celery sliced
1 quart onions sliced
1/8 cup raw minced garlic
1/8 cup cooking oil
2 tablespoons chilé powder
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
Pinch of cayenne
Salt

DIRECTIONS:

Layer the vegetables in a large pot with the potatoes on the bottom. Fill with water and add salt. Bring to a boil and cook until vegetables are tender. Meanwhile, sauté the chilé powder, turmeric, cumin, coriander, and cayenne in the cooking oil and then add to the soup.

Add garlic at the end before serving.


Beet-Carrot Casserole


This dish is cleansing to the liver and the digestive tract. To help your body do its own inner cleaning, eat as a mono diet for one week in the spring or fall.

INGREDIENTS:

2 bunches scallions, chopped
3 cloves garlic, minced
Ghee or vegetable oil
1 bunch beets
1 lb. carrots
Soy sauce or Tamari
Ground black pepper
1 lb. grated cheese

DIRECTIONS:

Scrub beets and carrots. Steam beets whole. Don’t cut off roots or stems. After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors.

Sauté scallions and garlic in oil or ghee until tender. Toss with beets and carrots and black pepper. Place in a casserole dish. Sprinkle with Soy sauce or Tamari. Cover with grated cheese and broil until cheese is melted and golden. Serves 4-6.

Food for Health & Healing, Remedies & Recipes, based on the teachings of Yogi Bhajan, PhD. ©1983 Kundalini Research Institute


Solstice Mung Beans & Rice with Vegetables

A perfectly balanced protein dish, easy to digest and very satisfying. Good any time of year but makes a particularly good winter diet.

INGREDIENTS:

4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt

COOKING INSTRUCTIONS:

Rinse the mung beans and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.

Heat the ghee/oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. You can substitute vegetables as you like, as well as use Bragg Liquid Aminos, tamari, or soy sauce instead of salt. Tastes great with yoghurt!


Yogi Tea

Yogi Tea is health promoting, delicious and soothing and a great coffee substitute. The benefits of Yogi Tea would fill pages. In the science of yogic foods the spices used are said to have the following properties.

• Black pepper: blood purifier
• Cardamom pods: digestive aid
• Cloves: beneficial to the nervous system
• Cinnamon: strengthens the bones
• Ginger root: healing for colds and flu, increases energy

The milk in the tea helps in the easy assimilation of spices. A homeopathic dose of black tea acts as an alloy for all the ingredients, creating just the right chemical balance. While it was not a part of the original recipe, the use of soy milk is a variation that Yogi Bhajan permitted.

INGREDIENTS:

For each cup:
10 ounces of water (about 1 1/3 cups)
3 whole cloves
4 whole green cardamom pods, cracked
4 whole black peppercorns
½ stick cinnamon
¼ teaspoon black tea
½ cup milk
2 slices fresh ginger root

COOKING INSTRUCTIONS:

Bring water to a boil and add spices. Cover and boil 15 to 20 minutes, then add black tea. Let sit for a few minutes, then add the milk and return to a boil. Don’t let it boil over. When it reaches a boil, remove immediately from heat, strain, and sweeten with honey, if desired.


Sacred Eats

Please enjoy these delightful, healthful vegetarian recipes from 3HO kitchens around the world to your own. They contain comforting, sustaining meals like “Warm Me Up” Chili and Guru Jiwan’s Warm Apple Soup as well as creative options like Sage Squash Pizza. All components of the Solstice Diet enjoyed by thousands each year are included. Multiple delicious desserts and drinks round out the recipe selection.

Check back in as more vegetarian recipes will be added periodically!

CONDIMENTS

Ghee
Solstice Hot Sauce

APPETIZERS

Seed or Nut Cheese

SOUPS

Guru Jiwan’s Warm Apple Soup
Solstice Soup

ENTREES

“Warm Me Up” Chili
Beet-Carrot Casserole
Solstice Mung Beans and Rice with Vegetables
Sage Squash Pizza
Seed Pate

DESSERTS

Coconut Cream Pie
Vegan Tropical Homemade Energy Bars
Pumpkin Scones

DRINKS

Golden Milk
Yogi Tea

THE SOLSTICE DIET

By Jot Singh Khalsa, Millis, Massachusetts, USA, who has served as the Solstice kitchen manager for over three decades.

Yogi Bhajan was a man of great vision. He told us that everything would be taken care of if we would revolve our lives around attending Summer and Winter Solstice. He designed the Solstice experience to challenge us, for he was preparing participants to serve, be exemplary for, and lead the future. Yogi Bhajan came to teach and be with us year after year, until his health would no longer allow. He did not wish for Solstice to be vacation-like. He wanted us to vacate our routines, to cleanse our bodies, clear our minds, and elevate our Spirit.

When Yogi Bhajan came to the Solstice site, he would always request the food that we were making and serving for the camp dinner that day; our traditional beans and rice, hot sauce, beets, carrots, and lettuce. It was extra incentive for us in the kitchen that “we better get it just right” for the Master would be eating the food. Sometimes he would visit the kitchen, just checking to see that everything was clean and orderly. All of that helped to establish the highest standards in the kitchen.

Yogiji designed the Solstice diet to support the transformation that occurs there. A physical, mental, spiritual, and emotional shift happens from Solstice, and the diet allows for maximum balance and integration of these changes. The mung beans, rice, and vegetables and the potato-vegetable soup are easy-to-digest meals (for most) that quickly restore our energy. This diet is also alkaline, which enhances the functioning of our glands and soothes our nervous system.

After sharing with the Master that many were seen at the local Subway sandwich outlet during lunchtime one Winter Solstice about ten years ago, a tasty and digestible lunch was introduced (in previous years there were just two meals per day!). Increased requests for raw food options inspired us to add a new salad at dinner in the summer of 2009 that had been introduced at Winter Solstice 2008.

Solstice Hot Sauce (see Condiments)
Solstice Soup (see Soups)
Solstice Mung Beans and Rice with Vegetables (see Entrees)
Golden Milk (see Drinks)
Yogi Tea (see Drinks)



Ghee


INGREDIENTS:

Organic unsalted butter

DIRECTIONS:

Simmer sweet butter for 10 minutes over medium heat. Let cool for a few minutes then remove all the white foam from the top. Clear yellow ghee will remain. Pour this through a cheesecloth into a container, not allowing any white sediment at the bottom of the pan to slide in.

A healthier alternative to butter; can be used in place of oil.


Solstice Hot Sauce

INGREDIENTS:

3 large onions, chopped
¼ cup dried crushed red chilés
8 ounces tamarind concentrate
16 ounces hot water
1 ½ cups sesame oil
1 tablespoon turmeric
10 whole small dried red chilés
2 cups apple cider vinegar

DIRECTIONS:

Put the onions in a large bowl. Sprinkle with the crushed chilés. Melt tamarind concentrate in hot water. Add sesame oil and diluted tamarind to onions. Sprinkle with the turmeric. Add the whole chilés and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavor. Store in the refrigerator. The sauce will keep a long time and get better and better.


Seed or Nut Cheese


INGREDIENTS:

1 cup water
1 cup of sunflower seeds, pumpkins seeds, raw cashews or peeled almonds

Seasoning ideas: ½ tsp dried dill or a few sprigs of fresh dill, sun-dried tomatoes, garlic, green onion or chives, miso, cumin, diced red or white onion, black pepper, diced celery, cayenne or jalapeño, Nama Shoyu or Celtic sea salt.

PREPARING INSTRUCTIONS:

Puree the nuts in a blender or food processor with one cup of water. Drain in cheesecloth, sprouting or nut milk bag 12 – 24 hours depending on how fermented you want your cheese. Mix in desired seasonings and serve with flax crackers or celery sticks or sprinkle on salad. Store in fridge.

“THE COOK’S TIPS”

You can even make cheese without draining. Soak nuts or seeds. Then blend them with a small amount of water, lemon juice, salt, garlic and cumin. Transfer to a bowl and let sit on the counter covered with a cloth napkin or tea towel for 12 hours or more to ferment. Then add seasoning and serve.

SUBMITTED BY:

Deva Khalsa
Food On Purpose
2021 Piñon St.,
Santa Fe, NM 87505
(800)563.3327 (505)988.7076
www.thecleanse.com


Guru Jiwan Kaur’s Warm Apple Soup

This is great for when you are doing an apple fast and for those crisp autumn and winter evenings.

INGREDIENTS:

3 Granny Smith apples
3 Red Delicious apples
3 Burgundy or Champagne apples
1 tsp. curry powder
½ tsp. freshly ground nutmeg
Crushed cardamom seeds (to taste)
Freshly ground black pepper (to taste)
Mint leaves

DIRECTIONS:

Wash and core, but do not peel, the apples. Place them in a pot covered with water (about 4 cups). You will be using the water when you puree the apples.

When the apples are soft (a fork goes into them easily), remove them with a slotted spoon to a blender – three at a time. Pulse the blender to chop the apples and then add some water and puree until smooth. Continue adding the apples and water until all the apples and water have been pureed. If the apple puree is too thick, add some more water until you get the consistency you want. Transfer the apple puree to the pot and simmer it on the stove with the spices for about 20 minutes. Transfer to bowls and garnish with mint leaves. Enjoy!

This keeps in the refrigerator for a few days, and it can also be frozen.

Submitted by:
Guru Jiwan Kaur


“Warm Me Up” Chili


A raw chili that will keep you warm and ready for Spring!

Serves 6

4 portobello mushrooms, cubed
¼ cup leek, minced

Toss mushrooms and leek in a little oil, tamari (soy sauce) and lemon or lime juice to soften up. Set aside while assembling the rest.

THE BASE

1 medium carrot, finely chopped
2 celery stalks, finely chopped
1/3 cup chopped red bell pepper
½ cup chopped any color bell pepper

Place chopped veggies in a large bowl and set aside.

THE SAUCE

1¾ cups tomatoes
1 cup chopped carrot
1 cup corn
½ cup sun-dried tomatoes, soaked for a few hours
1½ tbs chili powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
1 garlic clove
Jalapeno pepper, to taste (optional)

Blend all the sauce ingredients until smooth. Taste and adjust seasonings. If desired, add jalapeno pepper, depending on how hot you like it.

To assemble, pour sauce over the chopped veggies. Add the strained mushrooms and leek. Mix well. Place in a bowl, covered, in the dehydrator at 110 degrees F for 4 hours. Then remove the cover and leave for another hour. (If you don’t have a dehydrator yet, pop in the oven on very low heat for an hour.)

Submitted by the Eden Project in Cornwall


Sage Squash Pizza

INGREDIENTS:


1 medium butternut squash, peeled and thinly sliced
1 large Vidalia (sweet) onion, thinly sliced
Fresh sage (1/3 ounce), chopped finely
Fresh rosemary (1/3 ounce), picked whole off the sprig
3 cloves of garlic, chopped or mashed
Olive oil
Feta cheese
Parmesan cheese
Pizza crust, 1 large or 2 small
(either make your own, or I buy gluten-free pizza crust from Whole Foods)
Salt and pepper

COOKING INSTRUCTIONS:

1. Preheat oven to 375ºF
2. Combine sliced squash, onions, sage, rosemary, salt and pepper in a baking dish. Drizzle olive oil over the top and mix all ingredients together. Cover with tin foil or bake in a dish with tight-fitting lid.
3. Bake for about 1 hour or until squash is tender and onions begin to caramelize.
4. Mix together some olive oil (about 3 tbsp) with minced garlic, salt and pepper and brush pizza crust with this mixture
5. Sprinkle a layer of Parmesan on bottom of crust
6. Remove baking concoction from the oven & layer over the crust
7. Top with some feta cheese
8. Bake at 375ºF for about 15 minutes

“THE COOK’S TIPS”

If you are not a garlic lover you can easily eliminate or reduce the amount of garlic you use. Sometimes if I don’t have Parmesan cheese I will just use feta. You can use dry herbs if you don’t have fresh but I find it is so much tastier with fresh herbs. Also I prefer to bake the squash in one of those clay dishes with a tight fitting lid - this really lets the veggies cook in their own juices. If I am in a rush I turn the oven up a little higher but don’t exceed 425ºF and make sure you watch the pizza so it doesn’t burn! Enjoy with friends or family with a salad, soup or yummy cranberry sauce!

Submitted by:
Panch Nishan Kaur,
3HO International Community Relations


Seed Pate


INGREDIENTS:

1 ½ cups raw unsalted sunflower seeds
(soaked in purified water 2 – 6 hours)
1 – 2 cups water
1 Tbsp Braggs or Nama Shoyu
2 lemons, juice of
1 clove garlic
½ tsp dried dill or a few sprigs of fresh dill
½ tsp dried tarragon
½ tsp cumin powder or
Dash of cayenne (optional)
¼ cup finely diced red onion (optional)
¼ cup finely diced cucumber or celery (optional)
Spiralized or shredded raw beets and carrots (optional garnish)

PREPARATION INSTRUCTIONS:

Soak the seeds for two hours minimum. Throw out the soak water. Then puree the seeds in a food processor. Add 1 cup of water, 1 Tbsp of Nama Shoyu or Braggs, lemon juice and a garlic clove and blend to desired consistency. Do not add too much water at first or else it may be too thin and you will need to add more seeds. Add more liquid to desired consistency. You want the consistency to be of a thick spread similar to humus.

Then add seasonings; dill, tarragon, or cumin to taste preferences and cayenne, if desired. I also like to add finely chopped red onion and cucumber to give the pate more texture.

Serve on a bed of lettuce or in a romaine lettuce leaf with garnish as desired. Will keep in the refrigerator for 5 days.

Submitted by:
Deva Khalsa
Food On Purpose,
2021 Piñon St.,
Santa Fe, NM 87505
(800)563.3327 (505)988.7076
thecleanse.com


Coconut Cream Pie


INGREDIENTS FOR FILLING:

• 1¾ Cup coconut milk
• ½ Cup coconut oil
• ½ - ¾ Cup agave nectar
• ¼ Cup soy lecithin
• 1 Tablespoon Vanilla Extract
• ½ Cup water
• 1 Tablespoons agar agar powder
• Pinch of salt

INGREDIENTS FOR PIE CRUST:

• 1½ Cup of nuts (almonds, walnuts or pecans)
• 1 Cup coconut flakes
• ½ Cup dates
• Pinch of salt

PREPARING THE CRUST:

Place nuts and coconut flakes in food processor, process until uniform. Add pinch of salt and then add in dates until mixture forms a dough like ball. Spread evenly into a 9 inch pie pan.

PREPARING THE FILLING:

Blend all of the pie filling ingredients together until smooth leaving the agar agar aside. In a small pot ½ cup of water to a boil, once boiling add in the agar agar and keep stirring until it is completely dissolved. Once agar agar is ready, add it to the filling mixture and bland once more. Pour the pie filling over the crust and place the pie in the refrigerator until it sets.

"DECORATING TIPS"

• Sprinkle some coconut flakes over the top.
• Leave a part of the pie filling aside to make a special topping, add some cacao powder and some extra sweetener to the mixture and then add to the top of the pie. (If the pie has already set, then you will have a top chocolate layer. If not, your will get a chocolate and coconut marble pie.)

Submitted by:
Nirmal Singh Khalsa
From Española, NM


Vegan Tropical Homemade Energy Bars


INGREDIENTS:

• 1 ½ cups ground almonds
• 1 ½ cups ground walnuts
• ¼ cup raw sesame seeds
• ¼ cup raw sunflower seeds
• ¼ cup raw pumpkin seeds
• ½ cup rough chopped macadamia nuts
• ½ cup dried cranberries
• ½ cup chopped dried natural apricots
• ½ cup thickly shredded coconut
• ¾ cup agave nectar
• ½ tsp vanilla
• ¼ tsp. Cinnamon

DIRECTIONS:

Preheat oven to 275 degrees

Mix all ingredients together in a large bowl. The mixture will be somewhat sticky. Using wet fingers press it down into a 7” x 11” baking dish that has been very thinly coated in grapeseed oil.

Bake 30 min. to one hour depending on how toasty you prefer it. Cool and then cut into 16 pieces.

Store in the refrigerator. Or freeze in airtight freezer bags.

Submitted by:
Sat Nam Kaur
Texas, USA


Pumpkin Scones


INGREDIENTS:

½ cup sugar
3 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
3 tsp. ginger powder
½ cup butter or vegan butter substitute
2 cups pumpkin puree

COOKING INSTRUCTIONS:

Preheat oven to 425º F. In a mixing bowl combine dry ingredients. Cut in butter until well mixed. Add pumpkin and combine well. On a lightly floured surface knead dough a few times. Push into a large circle about 1 inch thick. Cut into 12 pieces. Bake 12 – 15 minutes until done.

“THE COOK’S TIPS”

I added more powdered ginger and also 2 teaspoons of cinnamon and ½ teaspoon cloves. (I think I would still put more ginger! – maybe some fresh grated.)

Next time I will not roll them as thin as 1 inch … so that they are a bit thicker like traditional scones. (They don’t puff up that much when baked.)

These would be great with some other add-ins such as dried cranberries, golden raisins, pecans, or walnuts. They are also really good with a little ghee or butter.

Everyone really liked them as they were really soft and moist, plus they made my kitchen smell great, especially as the weather is getting cooler.

Submitted by:
Upma Kaur,
IKYTA Administration,
courtesy of Jolinda Hackett

 

Recipe of the month

 

Yogi Bhajan's May Clove Recipe

 


 

For the Month of May Only

Spring is often a time of cleansing and processing, which in turn makes one more vulnerable to colds and flu. Here is a reminder from Gurusahay Singh Khalsa, D.C., about a remedy for the month of May.

Take a handful of cloves and soak them in room temperature water overnight. First thing in the morning, when you brush your teeth, take 3-4 tablespoons of the clove water (not more than 5--don't overdo it).

“It will save you from a lot of viral diseases. The month of May breeds viruses. Your ears, nose, and throat will be all right. Symptoms will almost not appear. It you do it every year, you will never fall apart.” - Yogi Bhajan