Author: rumin

Moong Daal in a Pot

Ghee-licious Moong Daal

Sometimes you got to strip it all away and get down to the bare necessities. It took me six months of recipe testing to digest, practice and implement this, but I got there. Practice, practice, practice! And now I have a recipe for moong daal, I love. You would think a girl who grew up eating daal, almost every other week, could just whip up a moong daal.  It would be easy breezy. Well…apparently, that wasn’t my case. Growing up we enjoyed a dry moong curry in which the integrity of the lentil remained. Several other single lentil daal recipes were enjoyed too, but never a soupy moong. Hmmm—maybe it’s a regional thing? I am not really sure of the why, but I do know there are a plethora daal recipes. They vary from town to town, street to street, home to home, religion to religion in South Asia—that’s just the glory of daal. While working on this recipe, I pulled out every typical ingredient from my daal bag—fried onions, whole garam masalas, an array of spice mixes, but none of them were …

Sprouted Moong Soupy Khichadi with Summer Veggies

After returning home from a summer road trip to New Mexico, my body was needing cooling, hydrating and earthy nourishment. A meal that was filling, yet light. Comfort food with a touch of the summer season. Soupy khichadi, kitchri or kitchuri, depending on the transliteration, was calling my name. I started to make soupy khichadi when I was living in San Marcos. One of the many beautiful towns surrounding Lake Atitlan in Guatemala. During this life period, my eyes awoke with the sunrise and fell asleep when it was too dark to see. We had no electricity or curtains, but we had a propane stove and a pressure cooker.  All we needed to prepare our daily khichadi lunch. Not familiar with pressure-cooker cooking, my khichadi was consistently neither a porridge nor a pilaf. Instead, I’d end up with soupy khichadi. Where the lentils and rice still held together in a seasoned broth. Basically daal over rice made in one pot. A comforting meal with that nostalgic touch. Exactly what I needed, in my temporary home …

4 Rosey Ways to Stay Cool

Roses are summertime’s queen of the floral court. A sniff of her petals and she’ll have you wrapped in bliss with her sweet, intoxicating aroma. Feeling grounded, calm and cool even on the hottest of summer days. When pitta (fire + water) dosha is at its peak, roses are the aromatic elixir to balance the lower quality flames. From emotional outbursts, anxiety, to heat related pitta headaches, roses cooling energy and sweet aroma is medicine for the spirit. Awakening loving, compassionate and peaceful vibrations to support a mind-body balance. In Ayurveda, aroma (to smell) is connected to the grounding earth element. Even on the hottest of days, when it’s hard to move, think or breathe deep, aroma grabs ahold of attention. A compelling scent can vie one to sniff and sniff again. Encouraging the breath to become longer and deeper. Deep breath then activates the circulation of stagnated air within the body. Helping to release pent-up tension and bring forth a moment of calm.

Peaches_Ghee_Coconut_Sprinkles

Peaches, Ghee & Spiced Coconut Sprinkles

It’s July and my California fruit calendar is telling me peach season is here.  So, I head to the Berkeley Farmer’s Market and guess what? Fuzzy, flame colored beauties everywhere! I love how each month my fruit calendar gets it right. White, yellow and donut peaches filled the stalls.  Calling to almost all my senses—sight, smell, taste, and touch.  Riding high with sensory overload, I picked-up more than I could eat—surprise, surprise.  Over excitement and hunger are discernments worst enemy.

Hibiscus-Rose Infusion for all Aphrodites

Last summer, I brewed an ol’ magical recipe of hibiscus and rose. It had been several years since this intoxicating pinkish-red tonic touched my lips. Oh, how I missed it! This summer it has returned again. Exciting my eyes every time I open the fridge and tingling my nose with every sip. While cooling the body and mind from the heat of the sun. In reducing excess heat from the body, hibiscus also are a supports the first two chakras. Balancing feminine energy to enhance beauty  internally resulting in an external glow. A gentle, detoxifying beverage, hibiscus evokes sattva—purity, harmony and balanced energy. This summer time brew is for all the goddesses, the Aphrodites. Here’s to embracing and balancing the divine feminine energy that births the population. Hibiscus through the lens of Ayurveda

Venus Water

I love turning what may seem like an ordinary moment into a spa like experience. Whether it is taking a bath or drinking a glass of water. Evoking the senses with something out of the norm allows space for the ah-ha moment, the deep breath and appreciation. It’s a treat I wish I did more often, but there’s also something special about an occasional routine, I truly appreciate. Making water smell like roses will be one of my occasional summer routines. I am thinking of mixing up a jug at least once a week. To have on hand after a hike, on a lazy afternoon or just as a substitute for plain H20. It’s a cooling, nourishing option without the sugar that supports balancing  pitta’s (fire + water) intense summer energy. If I feel like enhancing the sensorial experience, I’ll sprinkle in dried rose petals and fresh mint. In a few seconds (literally), the herbs transform my glass into a mini-edible garden and look so darling floating around. The bright green and pink attract a calming, yet …

Thyme for Coriander & Asparagus

I’ve been eating asparagus every week for the past 6 weeks and I am still loving it! With minimal prep and cook time, whether sauteed or steamed, these slightly sweet and astringent tasting spears are topping my spring list for the easiest green veggies. They’re so tasty too! Rich in the earth and air elements, foods with an astringent taste, like, asparagus, can bind and draw out excess from the body.  Whether it is ama (toxins derived from undigested food), fat or water, the astringent taste supports detoxification. Have you experienced urinating a bit more or longer after eating asparagus? In helping the body release excess water, combined with asparagus’ cooling energy, these delicious spears support reducing inflammation and puffiness, while helping to purify the blood. For individuals who tend to retain water or have accumulated excessive heat from the winter season, asparagus is spring’s natural detoxifier. It’s light and dry qualities harmonize with spring and prep the body for the summer. Mother Nature’s—she’s on it and one step ahead. Whether steamed or sautéed, the simpler the …