Brown lentils are packed with protein and are warm for your body. This recipe uses brown lentils as the base along with black beans and winter vegetables. Adding our Masala (homestyle curry sauce) takes care of a long list of spices that you would have to add, otherwise. Enjoy!
Based on the principles of Ayurveda, we have prepared a lentil soup recipe for winter. This seasonal soup is made with pumpkin and ginger. The lentils used in this recipe are red lentils, which are naturally warm. The warmth of the ingredients, including warm spices, provides us with natural immunity and strength for the upcoming cold season.
This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.
You can make stuffed bell peppers throughout the year. I have seen many recipes that prepare this dish using meat. However, I am showing you how to make this recipe with potatoes. This recipe is from my mom. She made this for us every once in a while.
Asparagus is a seasonal vegetable. You will find it in its best form in the months of February and March. Make sure you take full advantage of this beautiful seasonal vegetable that mother nature has to offer. Today, we will make Asparagus based on the principles of Ayurveda. I hope you enjoy this recipe.