Directions:
Simmer sweet butter for 10 minutes over medium heat. Let cool for a few minutes then remove all the white foam from the top. Clear yellow ghee will remain. Pour this through a cheesecloth into a container, not allowing any white sediment at the bottom of the pan to slide in.
A healthier alternative to butter; can be used in place of oil.
Solstice Hot Sauce
Ingredients:
3 large onions, chopped
¼ cup dried crushed red chilés
8 ounces tamarind concentrate
16 ounces hot water
1 ½ cups sesame oil
1 tablespoon turmeric
10 whole small dried red chilés
2 cups apple cider vinegar
Directions:
Put the onions in a large bowl. Sprinkle with the crushed chilés. Melt tamarind concentrate in hot water. Add sesame oil and diluted tamarind to onions. Sprinkle with the turmeric. Add the whole chilés and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavor. Store in the refrigerator. The sauce will keep a long time and get better and better.
A healthier alternative to butter; can be used in place of oil.
Ingredients:
1 cup water
1 cup of sunflower seeds, pumpkins seeds,
raw cashews or peeled almonds
Seasoning ideas: ½ tsp dried dill or a few sprigs of fresh dill, sun-dried tomatoes, garlic, green onion or chives, miso, cumin, diced red or white onion, black pepper, diced celery, cayenne or jalapeño, Nama Shoyu or Celtic sea salt.
Preparing instructions:
Puree the nuts in a blender or food processor with one cup of water. Drain in cheesecloth, sprouting or nut milk bag 12 – 24 hours depending on how fermented you want your cheese. Mix in desired seasonings and serve with flax crackers or celery sticks or sprinkle on salad. Store in fridge.
“The Cook’s Tips”
You can even make cheese without draining. Soak nuts or seeds. Then blend them with a small amount of water, lemon juice, salt, garlic and cumin. Transfer to a bowl and let sit on the counter covered with a cloth napkin or tea towel for 12 hours or more to ferment. Then add seasoning and serve.
Submitted by: Deva Khalsa
Food On Purpose, 2021 Piñon St., Santa Fe, NM 87505
(800)563.3327 (505)988.7076 thecleanse.com
This is great for when you are doing an apple fast and for those crisp autumn and winter evenings.
Ingredients:
3 Granny Smith apples
3 Red Delicious apples
3 Burgundy or Champagne apples
1 tsp. curry powder
½ tsp. freshly ground nutmeg
Crushed cardamom seeds (to taste)
Freshly ground black pepper (to taste)
Mint leaves
Directions:
Wash and core, but do not peel, the apples. Place them in a pot covered with water (about 4 cups). You will be using the water when you puree the apples.
When the apples are soft (a fork goes into them easily), remove them with a slotted spoon to a blender – three at a time. Pulse the blender to chop the apples and then add some water and puree until smooth. Continue adding the apples and water until all the apples and water have been pureed. If the apple puree is too thick, add some more water until you get the consistency you want. Transfer the apple puree to the pot and simmer it on the stove with the spices for about 20 minutes. Transfer to bowls and garnish with mint leaves. Enjoy!
This keeps in the refrigerator for a few days, and it can also be frozen.
Submitted by: Guru Jiwan Kaur
Solstice Soup
This recipe was given by Yogi Bhajan. It makes the blood slightly alkaline, which promotes mental balance.
Ingredients:
1 quart potatoes sliced
1 quart celery sliced
1 quart onions sliced
1/8 cup raw minced garlic
1/8 cup cooking oil
2 tablespoons chilé powder
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
Pinch of cayenne
Salt
Directions:
Layer the vegetables in a large pot with the potatoes on the bottom. Fill with water and add salt. Bring to a boil and cook until vegetables are tender.
Meanwhile, sauté the chilé powder, turmeric, cumin, coriander and cayenne in the cooking oil and then add to the soup.
Add garlic at the end before serving.
A perfectly balanced protein dish, easy to digest and very satisfying. Good any time of year but makes a particularly good winter diet.
Ingredients:
4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
Cooking instructions:
Rinse the mung beans and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.
Heat the ghee/oil in a sauté pan and add the onions, garlic and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. You can substitute vegetables as you like, as well as use Bragg Liquid Aminos or tamari or soy sauce instead of salt. Tastes great with yoghurt!
Sage Squash Pizza
Ingredients:
1 medium butternut squash, peeled and thinly sliced
1 large Vidalia (sweet) onion, thinly sliced
Fresh sage (1/3 ounce), chopped finely
Fresh rosemary (1/3 ounce), picked whole off the sprig
3 cloves of garlic, chopped or mashed
Olive oil
Feta cheese
Parmesan cheese
Pizza crust, 1 large or 2 small
(either make your own, or I buy gluten-free pizza crust from Whole Foods)
Salt and pepper
Cooking instructions:
1. Preheat oven to 375ºF
2. Combine sliced squash, onions, sage, rosemary, salt and pepper in a baking dish. Drizzle olive oil over the top and mix all ingredients together. Cover with tin foil or bake in a dish with tight-fitting lid.
3. Bake for about 1 hour or until squash is tender and onions begin to caramelize.
4. Mix together some olive oil (about 3 tbsp) with minced garlic, salt and pepper and brush pizza crust with this mixture
5. Sprinkle a layer of Parmesan on bottom of crust
6. Remove baking concoction from the oven & layer over the crust
7. Top with some feta cheese
8. Bake at 375ºF for about 15 minutes
“The Cook’s Tips”
If you are not a garlic lover you can easily eliminate or reduce the amount of garlic you use. Sometimes if I don’t have Parmesan cheese I will just use feta. You can use dry herbs if you don’t have fresh but I find it is so much tastier with fresh herbs. Also I prefer to bake the squash in one of those clay dishes with a tight fitting lid - this really lets the veggies cook in their own juices. If I am in a rush I turn the oven up a little higher but don’t exceed 425ºF and make sure you watch the pizza so it doesn’t burn! Enjoy with friends or family with a salad, soup or yummy cranberry sauce!
Submitted by: Panch Nishan Kaur, 3HO International Community Relations
Seed Pate
Ingredients:
1 ½ cups raw unsalted sunflower seeds
(soaked in purified water 2 – 6 hours)
1 – 2 cups water
1 Tbsp Braggs or Nama Shoyu
2 lemons, juice of
1 clove garlic
½ tsp dried dill or a few sprigs of fresh dill
½ tsp dried tarragon
½ tsp cumin powder or
Dash of cayenne (optional)
¼ cup finely diced red onion (optional)
¼ cup finely diced cucumber or celery (optional)
Spiralized or shredded raw beets and carrots (optional garnish)
Preparing instructions:
Soak the seeds for two hours minimum. Throw out the soak water. Then puree the seeds in a food processor. Add 1 cup of water, 1 Tbsp of Nama Shoyu or Braggs, lemon juice and a garlic clove and blend to desired consistency. Do not add too much water at first or else it may be too thin and you will need to add more seeds. Add more liquid to desired consistency. You want the consistency to be of a thick spread similar to humus. Then add seasonings; dill, tarragon, or cumin to taste preferences and cayenne, if desired. I also like to add finely chopped red onion and cucumber to give the pate more texture. Serve on a bed of lettuce or in a romaine lettuce leaf with garnish as desired. Will keep in the refrigerator for 5 days.
Submitted by: Deva Khalsa
Food On Purpose, 2021 Piñon St., Santa Fe, NM 87505
(800)563.3327 (505)988.7076 thecleanse.com
Ingredients for Filling:
• 1¾ Cup coconut milk
• ½ Cup coconut oil
• ½ - ¾ Cup agave nectar
• ¼ Cup soy lecithin
• 1 Tablespoon Vanilla Extract
• ½ Cup water
• 1 Tablespoons agar agar powder
• Pinch of salt
Ingredients for Pie Crust:
• 1½ Cup of nuts (almonds, walnuts or pecans)
• 1 Cup coconut flakes
• ½ Cup dates
• Pinch of salt
Preparing the Crust:
Place nuts and coconut flakes in food processor, process until uniform. Add pinch of salt and then add in dates until mixture forms a dough like ball. Spread evenly into a 9 inch pie pan.
Preparing the Filling:
Blend all of the pie filling ingredients together until smooth leaving the agar agar aside. In a small pot ½ cup of water to a boil, once boiling add in the agar agar and keep stirring until it is completely dissolved. Once agar agar is ready, add it to the filling mixture and bland once more. Pour the pie filling over the crust and place the pie in the refrigerator until it sets.
“Decorating tip's”
• Sprinkle some coconut flakes over the top.
• Leave a part of the pie filling aside to make a special topping, add some cacao powder and some extra sweetener to the mixture and then add to the top of the pie. (If the pie has already set, then you will have a top chocolate layer. If not, your will get a chocolate and coconut marble pie.)
Submitted by: Nirmal Singh Khalsa
From Española, NM
Pumpkin Scones
Ingredients:
½ cup sugar
3 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
3 tsp. ginger powder
½ cup butter or vegan butter substitute
2 cups pumpkin puree
Cooking instructions:
Preheat oven to 425º F. In a mixing bowl combine dry ingredients. Cut in butter until well mixed. Add pumpkin and combine well. On a lightly floured surface knead dough a few times. Push into a large circle about 1 inch thick. Cut into 12 pieces. Bake 12 – 15 minutes until done.
“The Cook’s Tips”
I added more powdered ginger and also 2 teaspoons of cinnamon and ½ teaspoon cloves. (I think I would still put more ginger! – maybe some fresh grated.)
Next time I will not roll them as thin as 1 inch … so that they are a bit thicker like traditional scones. (they don’t puff up that much when baked)
These would be great with some other add-ins such as dried cranberries, golden raisins, pecans or walnuts. They are also really good with a little ghee or butter.
Everyone really liked them as they were really soft and moist, plus they made my kitchen smell great, especially as the weather is getting cooler.
Submitted by: Upma Kaur, IKYTA Administration, courtesy of Jolinda Hackett
This beverage is especially beneficial for stiff joints and provides a source of lubrication for the entire system.
Ingredients:
1/8 teaspoon turmeric
¼ cup water
8 ounces milk
2 tablespoons raw almond oil
Honey to taste
Cooking instructions:
Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures. Add honey to taste. Note that you can prepare larger quantities of paste as it keeps in the refrigerator for up to 40 days. The general ratio of turmeric to water is 1 part turmeric to 4 parts water.
Yogi Tea
Yogi Tea is health promoting, delicious and soothing and a great coffee substitute. The benefits of Yogi Tea would fill pages. In the science of yogic foods the spices used are said to have the following properties.
• Black pepper: blood purifier
•Cardamom pods: digestive aid
•Cloves: beneficial to the nervous system
•Cinnamon: strengthens the bones
•Ginger root: healing for colds and flu, increases energy
The milk in the tea helps in the easy assimilation of spices. A homeopathic dose of black tea acts as an alloy for all the ingredients, creating just the right chemical balance. While it was not a part of the original recipe, the use of soy milk is a variation that Yogi Bhajan permitted.
Ingredients:
For each cup:
10 ounces of water (about 1 1/3 cups)
3 whole cloves
4 whole green cardamom pods, cracked
4 whole black peppercorns
½ stick cinnamon
¼ teaspoon black tea
½ cup milk
2 slices fresh ginger root
Cooking instructions:
Bring water to a boil and add spices. Cover and boil 15 to 20 minutes, then add black tea. Let sit for a few minutes, then add the milk and return to a boil. Don’t let it boil over. When it reaches a boil, remove immediately from heat, strain, and sweeten with honey, if desired.
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