With Chef Elizabeth Gallery on our Los Poblanos Retreat
This May we ventured to the gorgeous Los Poblanos in New Mexico for our 5 days of Yoga, Farm to Table Food, Saltwater Pool dips, and of course Lavender. We also got to indulge in an Ayurvedic Cooking Class & Tasting focused on “Spring Foods for Longevity” with the hugely talented Chef Elizabeth Gallery. Liz is currently a student of Dr. Vasant Lad’s at The Ayurvedic Institute in Albuquerque, where she learns how to work magic balancing the 5 elements (ether, air, fire, water, and earth) through her Yoga in the Kitchen.
Enjoy these delicious recipes below!
Believed to be a rejuvenative dish that restores the body to optimal balance and harmony
2 c. split yellow mung beans or red lentils
1 ½ c. basmati rice
4 tbsp. coconut oil
½ c. small diced yellow onion
2 cloves minced garlic
2-3 c. chopped veggies
½ tsp. turmeric
1 tbsp. ground coriander
1 tsp. ground cumin
½ tsp. fennel seeds
½ tsp. mustard seed
½ tsp. ground black pepper
4 curry leaves
½ tsp. asafetida
pinch of cayenne
1 ½ tsp. salt (to taste)
2 tbsp. ghee for lightly frying
First, rinse the split yellow mung beans or red lentils thoroughly. In soup pot, on medium heat, sauté coconut oil, onion, garlic and giner until translucent. Add coriander, cumin, fennel, and mustard seeds, sauté until mustard seeds pop or ingredients are golden brown. Add 8 cups of water and mung beans, bring to a boil. Then turn down to medium-low and cook for 15 minutes (or until the beans break up). Add more water if you would like a soupier consistency.
Rinse thoroughly basmati rice and add to the beans. Cook for 10 more minutes. You may now add assorted cut veggies. Choose vegtables accorindg to what is seasonal in your area to support your dosha- vatta, pitta, or kapha. Cook for another 10 minutes (or until veggies are tender), stirring retularly, while you work on the next step.
Garnish with ghee, fresh grated ginger, lime and/ or cilantro.
6 c. filtered water
1 tbsp. grated fresh ginger
1 tbsp. whole fennel seeds
2 tsp. whole cardamom pods
3 tsp. black tea leaves
2 tsp. coriander seeds
1 tsp. whole cloves
2 star anise pods
2 cinnamon sticks
2 c. almond milk
honey or raw sugar
In large saucepan over high heat bring water, ginger, fennel seeds, cardamom, coriander, cloves, star anise and cinnamon to a rolling boil. Reduce heat and simmer gently for 15 minutes. Add black tea and almond milk, simmer for 5 more minutes. Rest tea for a couple of minutes, than strain into heat proof container. Add sweetener to your taste.
1 gallon spring water or filtered water
1 c. maple syrup grade B
1 tsp. Himalayan pink salt or sea salt
Squeeze limes into water. Mix in maple syrup and salt. Give it a stir and taste. Depending on your preference, it could need more maple or lime.
This is a cooling refreshing beverage to have on hand for the hot summer months. The salt helps your body absorb the water; maple and lime are both cooling.
Grade B Maple syrup has more nutrients. If it’s not available in your grocery store grade A is perfectly good.
Roasted Beet Salad
5 Medium Red Beets
2 tbsp. olive oil
2 tbsp. fresh Rosemary
½ c. Pumpkin seeds
½ c. Raisons
Salt and pepper
Wash the beets to remove dirt. Trim the stems and tail. With a peeler, peel skin of the beet. Chop beets into bite size pieces. Mince the fresh rosemary; measurement is a loose 2-tablespoon. In a mixing bowl toss your beets in olive oil, rosemary, salt and pepper to taste. Put the beets into a baking dish and cover with foil. Bake at 400 degrees for 40 minutes. Test the beets with a knife. They will be firm, but tender.
Put four generous hands full of fresh greens into your mixing bowl. Toss salad greens in balsamic vinaigrette. Arrange greens on plates or in a salad bowl. Garnish with pumpkin seeds and raisons. Add beets when they are warm to room temperature.
This salad could have goat cheese or blue cheese added. Make it your own and have fun!
© 2017. All Rights Reserved. Chef EC Gallery
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