Ayurvedic Cooking – Page 3

Mild Vegetarian Sundubu Jjigeae, 순두부찌개

Mild Vegetarian Sundubu Jjigeae, 순두부찌개 PRINT RECIPE Betty Brown Sundubu jjigeae is a very spicy Korean soup. It’s made with freshly curdled tofu that has not strained or pressed. ...

Baek Kimchi~ Non-Spicy White Kimchi

BAEK KIMCHI- NON-SPICY WHITE KIMCHI Betty Brown PRINT RECIPE Vegan Recipe Baek Kimchi is a delicious non-spicy pickled napa cabbage Baek...

Peppermint ~ Culinary Herb with Medicinal Properties

Peppermint is a perennial herb, used widely for its culinary and medicinal properties. Peppermint(Mentha x piperita) is part of the mint family (Lamiaceae), a natural hybrid between watermint (Mentha aquatica) and spearmint...

Breakfast Blueberry Crisp with Spiced Oat Topping

Breakfast Blueberry Crisp with Spiced Oat Topping by Betty Brown Good for Vata and Pitta doshas, Kapha dosha in moderation Serving size ¾ cup PRINT RECIPE Ingredients: 2...

Vegan Buddha Bowl with Cashew Ginger Sauce

Vegan Buddha Bowl with Cashew Ginger Sauce Betty Brown, Clinical Ayurvedic Specialist PRINT RECIPE Cooked Brown Basmati Rice: Ingredients: 1 ½ cups brown basmati rice ** 3...

Red Lentil Vegetable Curry plus Mild Masala Spice Recipe

This is a simple curry dish you can make for lunch or dinner. It takes about 30 minutes to cook. Root vegetables help with grounding and balancing Vata dosha...