Mango lassi

Mango lassi

• 1 c. mango; diced, fresh or frozen
• 1 c. yogurt
• 1/2 c. milk
• 1/4 to 1/2 tsp. ground cardamom
• pinch of turmeric
• 1/2 c. water (optional)

Use a blender to combine mango, yogurt, milk, cardamom, and turmeric. Use the water to thin to desired consistency.

Gingersnap cookies

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

• 1 c. almond flour
• 1 c. tapioca starch
• 2 tsp. Baking soda
• ½ tsp. Sea salt
• 2 tsp. Ginger powder
• 1 tsp. Cinnamon
• ¼ tsp. Ground allspice
• ¼ tsp. Ground cardamom
• ½ c. butter, softened
• ½ c. coconut sugar
• ¼ c. maple syrup
• 1 Tbs. molasses
• 1 tsp. vanilla extract
• 1 egg 

  Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

Pressure Cooker Vegetable Indian Rice

Pressure Cooker Vegetable Indian Rice (Rice pulao)

• 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
• 2 Tbs. ghee or coconut oil
• 1 to 2 bay leaves
• 1 tsp. cumin seeds
• 3 green cardamom pods
• 4 cloves
• 1/8 to 1/4 tsp. nutmeg
• 2 inch cinnamon stick
• 1/2 c. onion, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. fresh garlic, crushed and minced
• 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
• 1 tsp. fresh mint, minced
• 4 c. water/broth/mixture of both
• 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

Green lentil soup

Green lentil soup (adapted from joanne-eatswellwithothers.com)

• 1 Tbs. coconut oil
• 1 onion, sliced thin and chopped
• ~1 tsp. fresh thyme
• 1 1/2 tsp. turmeric
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• pinch of nutmeg
• 1 c. diced tomatoes, drained
• 6 c. chicken or vegetable broth
• 1 1/2 c. dry french green lentils or 3 c. presoaked lentils
• 1 1/4 c. coconut milk
• large handful chopped greens
• 1 tsp. sea salt

Saute the onion in the coconut oil ~5 min. Add the tomatoes, thyme, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for another minute. Add the broth and lentils. Bring to a boil, then turn heat down, cover, and simmer. When lentils are soft (~25 min later), add the greens, coconut milk, and salt to taste. Heat until warmed through.

Good with tortilla chips on top. 

Chai tea

Chai tea (from Feeding the Whole Family)

• 4 c. water
• 10 whole cloves
• 12 whole cardamom pods
• 12 whole black peppercorns
• 1 to 2 cinnamon sticks
• 1 Tbs. ginger, grated
• 1 c. milk
• honey to taste

Bring the water, spices, and ginger to a boil in a saucepan.  Cover and simmer on low heat for 30 to 45 min.  Add milk, bring to a boil again, then turn off heat.  Strain into a cup and add honey to taste.