Week 2 of Ayurveda!

This module is a bit intense and fast-paced.  So many spices and new ingredients but also some really yummy recipes!

I am liking the teachings of Ayurveda more than I initially thought I would.  At first it felt like we would have to practically be learning a new language but I’m finding that the basic terms used to describe different foods and characteristics are quite intuitive and really explain different concepts well.

Also, on the home front things have mellowed out a bit and we are all sleeping at night again.  Thank Goodness!  It is such a relief to get a bit of sleep to help you function throughout the day!  I can tell Little Plate and I are both feeling some of the wear & tear of the full-time school schedule.  I can’t believe how fast it is going by though.  In what will feel like no time I will be done with the classes on on to the externship portion of the program.  Even though it’s hard in some moments it has been an amazing experience for our family.  I’m so happy Little Plate has had this special one-on-one time with Mr. Plate.

Here’s what we made this week (sorry all the steamy pictures.  Pictures can’t do justice to the flavors in these big pots of vague looking foods):

DALS & BEANS

TEAS, MILKS & GHEE 

Golden Milk

Medicated Milk

Rosemary Cold Care Tea

HAND PROCESSING YOGURTS AND PANEERS

We made dairy and vegan nut yogurts as well as vegan and dairy curds

GRAINS DEMO

Springtime Millet and Dandelion Pilaf

Coconut Lime Quinoa

Barley Soup

FLATBREADS

Dosa Day!

CHUTNEYS DEMO

Ginger Date Chutney

Green Apple & Ginger Chutney

Cilantro Mint Chutney

Sweet Potato Chutney

Served with Chickpea Pancakes

YOGURT & PANEER DISHES

Hemp Curd and Dairy Paneer on the Side

Cashew Cream Cheese Dip (Cashew Yogurt gone Rogue)

Sweet Potato & Greens Paneer Towers* (and Skewers)

Sweet Rosewater Lassi

Salt Lassi

Mint Lassi

SOUPS  & SALADS DEMO

CURRIES

 

Can you believe all the food we made and tried this week!? This was a busy week and I know the whole group was challenged in getting everything done in our allotted time.  It makes for long hot days in the kitchen when you clean into the lunch hour but sometimes with such a small group that is just how it seems to go.

This week we were treated to some afternoon demos by Chef Rachel that were tasty and more relaxing so that was a great balance to our hectic labs.   A definite highlight this week was the Lemon Rice she made in our grains demo.  Oh my, so insanely delicious!

It was really fun making yogurts and curds homemade and getting to use them in recipes a few days later.  I could see myself getting into yogurt making for sure!  The soups and salads were absolutely delicious as were all the curries.  I guess the main highlight this week was just how yummy everything was!

I don’t have much more to say than that.  Oh- another highlight was learning how to make fortified basmati rice, a yummy and well-loved process that I would like to perfect and get even more creative with.  Only one more week of Ayurveda and we will be moving forward to our next healing cuisine module.  Stay tuned!

Loves,

Ashley