Vata Tea Combine fennel seed, nutmeg and chicory root.
Add boiled water. Let steep 10 minutes
Vata Lassi ¼ cup freshly-made organic yogurt ¾ cup water 1 pinch each: ginger powder cumin powder rock salt black pepper
Use whisk to hand blend until smooth.
Mung Dal 1 cup basmati rice ⅓ cup cilantro ⅓ cup coconut flakes (unsulphered) 2 Tbsp ghee or vegan alternative ¾ inch piece of ginger root ½ cup mung bean ¼ tsp mineral salt ½ tsp turmeric 6 cups water
Wash the mung dal and rice. Soak the mung dal for a few hours then drain. Combine ginger, coconut, cilantro and ½ cup water into a food processor. Blend.
In a large skillet, heat ghee (or alterna- tive) on medium heat then add the blended items, turmeric and salt. Stir well and bring to a boil. Mix in rice, mung and six cups of water. Boil uncov- ered, for seven minutes. Turn down the heat to simmer and cook partly covered for 30 minutes or until the dal and rice are tender. You should not see the dal as it absorbs into the liquid.
NATURAL AWAKENINGS HAS A
NEW WEBSITE How can we help your business succeed?
We’ve launched a brand-new, comprehensive online hub for all things healthy and sustainable. Check us out to see the exciting features we’re rolling out for readers and advertisers alike.
NAHudson.com
site to see! What a
If you are interested in digital advertising opportunities with online placements available on a first-come, first-serve basis, contact:
Roger@nahudson.com or call 917-699-6492
September 2019
25
Joanna Kosinska/
unsplash.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
