Cooking and Learning..
Twice per month, cooking classes are held to introduce Ayurveda and its principles into your life. This is based on using all five senses and cooking with awareness and gratitude. These classes range from Indian cuisine to Italian to simple brunch menus. Ayurvedic cooking does not translate into strictly foods from the Indian culture. 
Using Ayurvedic PRINCIPLES while preparing meals is the main idea! So, while learning how to make delicious food, a little theory is discussed and applied for you to take home and become part of a daily ritual in the kitchen. 
We will always sit and savor our yummy creation together! Check the calender page for more info.
Spices Are So Much More Than Flavor
Yes, spices bring flavor to our food, but as an huge bonus, they also have terrific and profound medicinal value for our physical and mental bodies! It’s a two for one! This is hardly something new in fact, but just more recently becoming recognized in our society.  Herbs and spices are encouraged to be used in every day life, and will be understood for their beauty in flavor as well as bodily benefits.
In-Home Cooking Classes
Why not invite those who share an interest in healthful cooking into your own kitchen? Hold a class of choice in your home, with up to 7 additional guests. We will discuss menu prior to event, and as the hostess you receive the class as a gift! 
Catering for up to 30 people. This is great for home get togethers, small open house events, casual fundraising, baby or bridal showers, or any other more small scale event.
Extending gratitude and support to the community as well as bringing awareness through charitable donation classes and events. Please contact me to arrange an event.

This is a quick and nourishing one pot meal. It only takes about 10-15 minutes of hands on time while the rice and quinoa are cooking. Quite do-able.
Quinoa/Rice Pot
You can cook the two separately if you like, or cook the brown rice for 15, add the quinoa and continue to cook for an addt'l 10 or until done. Add roasted vegetables and the following sauce:
For every cup of grain or rice:
1-2 T. sunflower seeds
1-2 T. pumpkin seeds
Saute in a dry pan on medium low until seeds are a little browned ( 3 min.) and set aside.
Heat 1-2 tsp. safflower oil or ghee to small saute pan,  then add:
1 T. chopped leek if desired and allow to saute for 2 min.
Add and continue to cook for additional minute:
1 Tbsp. of whichever fresh herbs you would like (more rosemary, thyme, dried basil, etc..)
1/2 cup vegetable stock
1/2 cup coconut milk (optional, but if omitting, use extra ½ cup vegetable stock)
1-2 T. Braggs Liquid Aminos
Allow to simmer for just a minute and add to rice/veg mixture with the seeds.
Add salt and pepper to taste.

 Pan Roasted Summer Vegetables
Sea salt 1 Cup fresh shelled peas (or frozen)
2 T. Sunflower oil 3 large basil leaves, cut in strips
1 shallot, minced   2 1/2 cups fresh corn kernels
1 1/2 cups cherry tomatoes             freshly ground pepper

  Place a large  skillet over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the shallot and saute for 3 minutes. Add the corn and peas and saute for 3 minutes. Add the tomatoes and basil and season with the salt and pepper to taste. Cook for about 2 minutes, until just heated through. Serve hot.

Risotto-Style Barley with Citrus and Arugula
serves 4-6
3 Tbsp. sunflower oil
2 leek, chopped
1 clove garlic, chopped

1 tsp. fine sea salt
2 cups lightly pearled barley
3 cup veggie stock
3 cups water
Grated zest of 1 lemon and ½ orange
½ cup grated garlic and herb almond cheese or rice cheese
2 big handfuls arugula, coarsely chopped
Handful of toasted pumpkin seeds or toasted walnuts for garnish (optional)
Heat the oil in a large, heavy saucepan over medium heat, then add the onion, leeks, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the leek begins to soften.
Add the barley to the pot and stir until coated with a nice sheen, then add the veggie stock and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.
In increments, add about 3 cups of water, 1 cup at a time, letting the barley absorb most of the liquid between additions: this should take around 40 minutes altogether. Stir regularly, because you don’t want the grains on the bottom of the pan to scorch. You will know when the barley is cooked because it won’t offer up much resistance when chewing (it will, however, be chewier than Arborio rice). I think this risotto is better on the brothy side, so don’t worry if there is a bit of unabsorbed liquid in the pot.
Meanwhile, grate the zest of the orange, and lemon. When the barley is tender, stir in the orange zest, lemon zest, and cheese. Taste and adjust the seasoning if need be, then stir in the arugula. Garnish with the toasted pumpkin seeds or walnuts before serving.

Gluten Free Vegan Thousand Seed Muffins
¼ cup poppy seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¾ cup chopped pitted dates
½ cup mashed banana
¼ cup coconut milk
2 Tbsp. sunflower oil
1 ½ tsp. vanilla
2 Tbsp. ground flax seeds mixed w/ ⅓ cup water
1 cup light brown sugar
1 ½ cup gluten free flour ( 1 part rice flour, 1 part fine cornmeal, 1 part potato starch)
¼ cup sorghum flour
1/8 cup flaxseed meal
1 ½  tsp. baking powder
½ tsp. salt
squeeze of lemon juice
1. Preheat oven to 350. Grease 12 muffins cups and set aside. Put poppy seeds in a pie pan and sunflower and pumpkin seeds in another. Bake seeds, stirring once, until golden, 6 to 8 minutes. Combine seeds in 1 pan and set aside.
2. Beat ground flax seeds with ⅓ cup of water until foamy.
3. Whirl dates with ½ cup water in a blender or food processor until very smooth. Scrape into a medium bowl and add bananas, yogurt, oil, vanilla, the flax meal mixture, and sugar. Whisk to blend, then set aside.
3. Stir flours in a large bowl with flaxseed meal, baking powder and soda, salt, and all but 2 Tbsp. of the seeds.
4. Fold into banana mixture. Fold into flour mixture just until blended. Spoon batter into prepared muffin cups (they’ll be very full). Sprinkle with remaining 2 tsp. seeds.
6. Bake muffins until just firm to touch and edges are golden, 22 minutes. Loosen from pans with a small metal spatula. Serve warm or cool.


K- P+in excess, V+
Quince are in season domestically from September- December. They resemble squatty pears, uneven on the surface. Some are fuzzy, others are smooth. They can vary in color from yellow to a chartreuse color. When cooked, they turn a pink or red color. Great for baking, braising, poaching, or sauteeing.
This butter can be used on pancakes,toast, waffles...

3 quince, peeled, cored,and sliced
1 1/2 cups water
1 Cup apple juice
3 tablespoons lemon juice
1/2 cup Sucanat or agave nectar
1/2 cup raw honey
1 tablespoon minced lemon zest, colored portion of peel
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Place quince, water, and juices in medium saucepan. Bring to a boil on high heat. Reduce heat to low and simmer about 30 minutes or until quince is very tender.
Stir in remaining ingredients except for the raw honey (*which will be added at the end; see endnote). Increase heat to medium-high and bring to gentle boil, stirring constantly, for 5 minutes. Now add honey and puree in blender or food processor. Can be refrigerated up to 1 week, or frozen in small containers up to 3 months.

honey must never be baked or boiled. It can be mixed in at the end of cooking or stirred into hot drinks. Boiling turns honey toxic to the body if cooked at high temperatures.
* Quince is a good source of vitamin C!


Serving 6
6 cups filtered water
1 Tbsp. grated fresh ginger (or slice if you want)
1 Tbsp. whole fennel seeds
2 tsp. whole cardamom pods
1 tsp. black tea leaves or dandelion leaves
2 tsp. coriander seeds, crushed
1 tsp. whole cloves
2 cinnamon sticks or 2 tsp. ground cinnamon

2 cups almond milk (or soy, or whole organic cow milk)
Honey,or maple syrup for sweetening

1.Using a large saucepan, bring the water to a boil over high heat. Add the ginger, fennel seeds, cardamom pods, black tea, or dandelion leaves, cloves, and cinnamon. Reduce the heat and simmer gently for 20 min.
2. Pout the mixture through a strainer set over a heatproof bowl. Leave the tea to cool for a few minutes before stirring in the milk and sweetener.

Roasted Asparagus and Cauliflower Soup
Serves 4
Roast on baking sheet at 375 for 30 min:
1 Carrot – roughly chopped
1 leek roughly chopped
1 cup cauliflower
½ cup asparagus
2 tsp. sunflower oil

Vegetable Stock*
In a medium saucepan melt:
1 T. Ghee (Vata)* or safflower or sunflower oil
1 tsp each:
Cumin Seed
Coriander Seed
Fennel  Seed
2 Bay Leaves
2-3 celery stalks – roughly chopped
2 sprigs of rosemary (wrapped in kitchen string)
4 C. Water

Boil for 15 minutes
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
Cool for 10 minutes
Pour into a blender and add 2 T. ground sunflower seeds

Top with sliced almonds , pumpkin seeds or crushed walnuts
depending on imbalance.

Dal with Tofu and Squash

1 cup red lentils, well rinsed
1/2 tsp each turmeric and sea salt
2 1/2 cups water
1 tomato, chopped
1/4 butternut squash, sliced 1/2-inch thick and seeded*
2 handfuls spinach leaves, washed

1/2 block firm tofu, cubed
1 Tbsp curry oil*
1 Tbsp oil or ghee
1 tsp mustard seeds
1/2 tsp each cumin seeds and coriander seeds, lightly crushed
1/4 tsp chili flakes
1 heaping tsp each minced garlic and minced ginger
1/2 large onion (or one small), chopped
1/4 cup fresh cilantro, chopped
sea salt to taste

Marinate the tofu cubes in curry oil and set aside. Place the lentils, turmeric, salt and water in a medium sized pot and bring to a boil. Stir in half the tomato plus the squash, cover and cook on medium-low until cooked, about half an hour. When done stir in spinach.

Meanwhile, heat oil or ghee in a large, deep pan and add spices (mustard seeds, cumin, coriander, chili). When mustard seeds start to pop, stir in garlic, ginger and onion. Stirfry a few minutes, then add tofu cubes. Continue cooking til tofu is lightly browned and onions are cooked. Add a bit of sea salt if desired, plus half the chopped cilantro. Set some of the tofu mixture aside, then pour cooked dahl mixture into the tofu pan, stirring in a bit more water if you like it a little soupier.

Serve with rice and top with reserved tofu, tomato and cilantro, plus any sides you like. Serves 3-4.

basmati rice*
 samosas, naan bread, yogurt or raita to serve (optional)

Sweet Potato Wrapped in Kale
VK=, P+

1 tsp. cumin
2 clove garlic
1/4 tsp. salt (mineral)
1/4 tsp. black pepper
1/2 inch fresh ginger
1/4 cup tahini
1 Tbsp. sunflower oil
1 lb. kale
2 Cup sweet potato
Boil the kale until leaves turn a dull green. In a separate pot, dicd the sweet potatoes and add just enough water to cover them. Add black pepper, 1/8 tsp. salt and boil until soft. Remove from heat and save sweet water.
Sautee 1 garlic clove and ginger in sunflower oil for thirty seconds, then add cooked sweet potato and gently mix.
Puree the tahini, cumin, 1/4 of the sweet water, remaining garlic clove, salt and cumin in a blender. 
Carefully wrap spoonfuls of the sweet potatoes in leaves of kale. Drizzle with the tahini sauce and serve.

recipe from:
The Joyful Belly

                                                  Spring cooking class @ Haute Cakes Cafe!