TASTE- an exploration of the Ayurvedic Idea of tastes

Organic Spirulina
Spirulinafied
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Spirulina balances Pineapple's acidity with cool, oxygenating chlorophyll and blood sugar-balancing protein. The flavours meld perfectly.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Organic Spirulina
Spirulinafied
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Spirulina balances Pineapple's acidity with cool, oxygenating chlorophyll and blood sugar-balancing protein. The flavours meld perfectly.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Pour the Spirulina into a small bowl. Dip the pineapple chunks into the Spirulina until well coated.
Recipe Notes

Spirulina also tastes amazing with fresh strawberry

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Breakfast of Chiampions
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Chia seeds provide hydration, fibre, and a gratifying crunch in this heavenly, nourishing breakfast porridge.
Servings Prep Time
1 serving 10 minutes
Servings Prep Time
1 serving 10 minutes
Breakfast of Chiampions
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Chia seeds provide hydration, fibre, and a gratifying crunch in this heavenly, nourishing breakfast porridge.
Servings Prep Time
1 serving 10 minutes
Servings Prep Time
1 serving 10 minutes
Instructions
  1. Combine the chia seeds, goji berries, and coconut in a small bowl. Add the milk. Set aside for 5 minutes.
  2. Stir in the coconut sugar, cinnamon, the optional berries and maca. Enjoy.
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Morning Cupcakes
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These sweet and savoury veggie-laden cakes are well worth the time it takes to make them.
Servings Prep Time
16-18 Cupcakes 1 hour 10 minutes
Servings Prep Time
16-18 Cupcakes 1 hour 10 minutes
Morning Cupcakes
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These sweet and savoury veggie-laden cakes are well worth the time it takes to make them.
Servings Prep Time
16-18 Cupcakes 1 hour 10 minutes
Servings Prep Time
16-18 Cupcakes 1 hour 10 minutes
Instructions
  1. Preheat the oven to 190°C. Line a muffin tray or cupcake tray with paper cups or oil the tray with coconut oil.
  2. Combine the flours, almond meal, baking powder, salt, and the optional xanthan gum in a medium bowl and set aside
  3. Mix the cinnamon, cumin, basil, fennel seeds, courgette, carrot, herbs, and dried fruit in a large bowl.
  4. To melt the coconut oil, place the jar in a bowl of hot water for 1 minute. Beat the oil, banana, juice, and sugar in a medium bowl.
  5. Add the banana mixture to the vegetable mixture and stir until well combined. Mix in the sunflower seeds. Add the flour mixture and combine.
  6. The cupcakes will not rise, so fill each muffin cup with batter and use a spoon to round the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean
  7. Spread 1 tbsp. of the softened coconut butter on each muffin before serving.
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Parmesan Cheeze
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Goes well over pasta or vegetables or even on bread.
Parmesan Cheeze
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Goes well over pasta or vegetables or even on bread.
Ingredients
Servings:
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Instructions
  1. Blend all ingredients together in a high speed blender until you have a fine powder.
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Baked Tempeh
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Fermented soybeans, in the form of miso and tempeh, are easier to digest than tofu or soy milk and offer a good amount of protein. Add to salads and bowls of steaming whole grains.
Servings Prep Time
2 servings 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Baked Tempeh
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Fermented soybeans, in the form of miso and tempeh, are easier to digest than tofu or soy milk and offer a good amount of protein. Add to salads and bowls of steaming whole grains.
Servings Prep Time
2 servings 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Mix all the ingredients apart from the tempeh into a Marinade. Slice the tempeh into 1cm slices then cut each slice in half diagonally to make triangular pieces.
  2. Marinate the tempeh for 20-30 mins turning half way through.
  3. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown.
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eo.

Sauerkraut Toasts
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Servings Prep Time
1 serving 10 minutes
Servings Prep Time
1 serving 10 minutes
Sauerkraut Toasts
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Servings Prep Time
1 serving 10 minutes
Servings Prep Time
1 serving 10 minutes
Ingredients
Servings: serving
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Instructions
  1. Toast the bread in a toaster until golden brown. Spread the toast with tahini. Top with the Raw Sauerkraut, and the sprouts.
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Raw Sauerkraut
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Raw Sauerkraut provides natural probiotics. Sauerkraut must be raw to impart health benefits. Try a tbsp. on whole grain dishes, soups, and salads.
Servings Prep Time
4 quarts 45 minutes then 7 to 10 days fermentation time
Servings Prep Time
4 quarts 45 minutes then 7 to 10 days fermentation time
Raw Sauerkraut
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Raw Sauerkraut provides natural probiotics. Sauerkraut must be raw to impart health benefits. Try a tbsp. on whole grain dishes, soups, and salads.
Servings Prep Time
4 quarts 45 minutes then 7 to 10 days fermentation time
Servings Prep Time
4 quarts 45 minutes then 7 to 10 days fermentation time
Instructions
  1. Remove 3 large, whole leaves from the cabbage and set aside. Chop or shred the remaining cabbage and put it in a very large bowl. Add all the remaining ingredients. Mix well.
  2. Transfer the cabbage mixture to a two-gallon, wide-mouthed, glass or ceramic crock or jar. (Do not use aluminum or other metals; they will inhibit the fermentation process.) Gently pack down the vegetables so that the crock or jar is about two-thirds full and the vegetables are firmly and evenly compressed.
  3. Place the 3 reserved cabbage leaves over the vegetables. Put a large plate or bowl over the cabbage leaves, covering as much of the leaves as possible. Weigh down the plate or bowl. (A jug of water, a bottle of wine, or another heavy object will work.) Cover loosely with a dish towel. Store in a dark place for 7 to 10 days at room temperature. (If room temperature is warm, fermentation may occur in 5 to 7 days.) The longer the fermentation, the stronger the flavor and potency.
  4. Remove the weights and plate or bowl. Remove and discard the cabbage leaves and any discolored or moldy vegetables from the top layer. (The sauerkraut is safe to eat even if the top layer is moldy.) Stored in glass jars-Raw Sauerkraut will keep for 6 months.
Recipe Notes

You may substitute almost any vegetables as long as you keep the base of raw cabbage and salt. Some good substitutions include bok choy, celery, leek, fennel, collard greens, cauliflower, kohlrabi, and rutabaga.

Ruby Rye Kraut:

Substitute red cabbage for green cabbage. Omit the apples and juices, and add 2 to 3 tablespoons of caraway seeds.

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Clever Ginger Snaps
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Clever Ginger Snaps
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Instructions
  1. Preheat your oven to 170°C and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the melted coconut oil, coconut sugar and egg white or chick pea juice until well mixed. Set aside.
  3. In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no clumps of flour
  4. Stir the dry mixture, along with the molasses into the wet mixture and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes to allow the coconut flour to absorb some of the moisture.
  5. Once the dough has chilled, Roll 1 tbsp. sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
  6. Bake until the edges begin to go darker brown and top is nice and crackly, about 20 min’s. The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
  7. Let cool completely before removing from the baking sheet.
Recipe Notes

These burn quickly on the bottom, so watch carefully as the sides begin to darken!

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Goddess Trail Mix
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This is a yummy snack or topping for creamy desserts, vegan yogurt, and hot cereals.
Servings Prep Time
2 cups 5 minutes
Servings Prep Time
2 cups 5 minutes
Goddess Trail Mix
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This is a yummy snack or topping for creamy desserts, vegan yogurt, and hot cereals.
Servings Prep Time
2 cups 5 minutes
Servings Prep Time
2 cups 5 minutes
Instructions
  1. Combine all ingredients in a bowl.
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leo.

Immune Boosting Turmeric Tea
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Immune Boosting Turmeric Tea
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Ingredients
Servings:
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Instructions
  1. Add the boiling water to a tea pot or bring to boil on the stove. Add the ginger, honey or maple syrup, turmeric and lemon juice and let steep for 5 minutes before serving, if using a pan on the stove cover with a plate. Serve and enjoy.
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Ladus Energy Balls
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The Sanskrit word for ball is ladu (pronounced LAH-doo).
Servings Prep Time
30 balls 30 minutes
Servings Prep Time
30 balls 30 minutes
Ladus Energy Balls
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The Sanskrit word for ball is ladu (pronounced LAH-doo).
Servings Prep Time
30 balls 30 minutes
Servings Prep Time
30 balls 30 minutes
Instructions
  1. Pour the granola, into a food processor. Process until finely ground. Transfer to a small bowl.
  2. Put all the remaining ingredients in the food processor.
  3. Process until it is well mixed and forms a sticky mass, stopping occasionally to scrape down sides of the bowl. Alternatively, for a chunkier texture, mix all the remaining ingredients in a large bowl with a wooden spoon.
  4. Roll the mixture into 1-inch balls with your hands. Roll each ball in the ground granola, until well coated. Place on a serving plate. Keep refrigerated.
  5. Stored in a covered container in the refrigerator, Ladus balls will keep for 2 to 3 weeks.
Recipe Notes

These cookies are high in protein and essential fatty acids, making them extremely healthful in the "good fat" kind of way

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