Ayurvedic Dahl
MAKES 4 TO 6 SERVINGS
Scott Blossom enjoys dahl to help
digestion and to balance his pitta dosha.
1 cup red lentils, rinsed
5 cups water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 1 ⁄ 2 teaspoons fresh ginger, grated
1 1 ⁄ 2 teaspoons salt
2 tablespoons ghee (clarified butter)
or coconut oil1 teaspoon cumin seeds
(^1) ⁄ 4 cup cilantro, chopped
1 Combine lentils, water, turmeric, cori-
ander, and ginger in a stockpot. Bring to
a boil, then reduce the heat to low and
cover. Simmer for 30 minutes or until
the lentils are fully cooked and soft.
2 Turn off the heat and add the salt.
3 In a large saucepan, warm up the ghee
over moderate heat and add the cumin
seeds to sauté for a minute or so, or until
they turn brown and release their aroma.
4 Pour the lentils into the saucepan and
cover to allow the seasoning to blend,
about 2 minutes. Garnish with cilantro.
Spirulina Millet
MAKES 6 TO 8 SERVINGS
This vegan side dish from Sharon Gannon,
David Life’s partner, pairs well with
steamed vegetables and seasoned tofu.
1 cup millet
3 cups water
5 tablespoons flaxseed oil
5 tablespoons powdered spirulina
2–3 tablespoons Bragg Liquid Aminos
or soy sauce
1 Place dry millet in a saucepan with
water and bring to a boil. Cover and
reduce heat to medium-low and cook for
30 minutes or until the water is absorbed
and the millet is fluffy.
2 Remove from heat. Mix in the flax
oil, spirulina, and Bragg’s with a fork
until all of the millet is bright green.
Sweet Bliss
MAKES 4 SERVINGS
While no longer a pure raw-foodist,
Sianna Sherman healthfully indulges in
this refreshing raw dessert.
(^3) ⁄ 4 cup pitted dates (about 16)
3 1 ⁄ 2 cups water
1 cup raw cashews
2 tablespoons vanilla extract
(^1) ⁄ 2 teaspoon sea salt
3 avocados, peeled, pitted, and mashed
(^3) ⁄ 4 cup raw carob powder
1 pint raspberries
1 tablespoon agave nectar
Mint leaves for garnish
1 Soak the dates in 1½ cups of water for
20 minutes. Drain and reserve the date-
soaking water.
2 Soak the cashews in 2 cups of water
for about 20 minutes. Drain and set the
cashews aside.
3 In a food processor, blend ½ cup of
the dates, half of the vanilla, and half of
the salt until smooth. Add the mashed
avocados and process until smooth.
Add the carob powder and 1 to 2 table-
spoons of the date-soaking water and
blend into a smooth mousse. Set aside.
4 In a blender, combine the cashews;
the remaining dates, vanilla extract,
and salt; and ½ cup of the date-soaking
water. Blend ingredients until you get a
smooth cream.
5 In a separate bowl, mix the raspber-
ries with the agave nectar.
6 To assemble, spoon ½ cup of the
mousse into the bottom of a parfait
glass. Follow with ¼ cup of the berry
mixture and then ¼ cup of the cream.
Repeat this layering in three other
glasses. Garnish with the mint leaves.
Sweet Bliss recipe used with permission from
You Won’t Believe It’s Vegan, by Lacey Sher
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Comforting dahl
is a staple of any
Ayurvedic diet.
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