Favorite Recipes for Health & Healing

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GINGER AS A DIGESTIVE AID

• Fresh Ginger
• Fresh Lemon or Lime
• Organic Salt

Peel and grate the ginger into an airtight container. Add Salt to taste and cover with lemon or lime juice.

Place sealed in the refrigerator and gently shake the mixture once a day for 3 days. The marinated Ginger will keep in the refrigerator for up to 3 weeks.

Take a small amount prior to eating each meal.

You may place a small amount in hot water for a refreshing ginger tea.

Elemental OM’s favorite easy easy detox dish: KICHARI -----google for more recipes

• 1 bag mung dal, if split, you do not have to soak. If whole, soak for an hour or even overnight. Mung dal or lentils are red, yellow and green. Choose whatever color speaks to you.
• Vegatable broth or water
• Garlic, minced
• Onion, chopped
• Celery, chopped
• Carrots, chopped
• Organic Salt/Pepper, to taste
• Cumin, 2 or more Tablespoons
• Cayenne Pepper, to taste
• White or brown rice, prefer Basmati

Put mung dal (lentils) in pot and cover lentils with vegatable broth. Bring to boil and then reduce to simmer. You may cover with a lid. You will have to keep checking the liquid level and adding broth or water to keep moist. Add garlic, onions, celery, carrots, salt, pepper, cumin and cayenne pepper. Simmer on low until beans are cooked through. This should only take 40 minutes or so.

Serve with brown rice!

Gingered carrot salad:

Organic Carrots, peeled and sliced thinly

2 tbsps of olive oil with an infusion of garlic

1 teaspoon or more of fresh ginger root

1 tablespoon of poppy or sesame seeds

pepper

Mince a clove of garlic and mix it with olive oil. Set aside to marinate. Peel and slice your carrots thinly. Toss with grated ginger root and seeds. Add pepper. Strain the olive oil and poor on salad and toss.

GHEE AS A DIGESTIVE AID

1 pound of unsalted butter

Place the butter in a heavy, medium-sized pan. Turn the heat to medium until the butter melts.

Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom and top of the pot.

The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom.

When it is clear and has stopped sputtering and making noise, remove from heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan.

The ghee is burned if it has a nutty smell and is slightly brown.

1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.

Two pounds of butter will fill a quart jar with ghee.

CRANBERRY BLISS BALLS

* 1 cup pine nuts

* 1 cup sunflower seeds

* 1 cup almonds

* 2 cups dried cranberries

* 2 tablespoons or more of maple syrup

* 1 teaspoon vanilla extract

* 1 teaspoon or more nutmeg

* ½ cup shredded coconut flakes

Place the pine nuts, sunflower seeds and almonds in a food processor and pulse until coarsely ground. Add the dried cranberries and pulse again three to four times. Then add the maple syrup, vanilla and nutmeg. Continue to pulse until the mixture begins to stick together. Taste for sweetness. Add more maple syrup if necessary to hold the bliss balls together.

Place the shredded coconut flakes in a flat bowl. Roll the nut and cranberry mixture into 1-inch balls, dip in maple syrup and roll them in the coconut flakes to coat. Store in an airtight container.

Play around with these, you may use any dried fruit or nut combination that you love. Consider figs, dates, raisins and other nuts. You might also consider adding Carob or a high quality dark chocolate.