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Ayurveda is sometimes called the sister science of yoga and addresses individual health needs based on how each person relates to the natural rhythms of nature. It recommends a lot of fruits as desserts for a sweet treat without refined sugars.

Ghee is a clarified butter used regularly in Ayurvedic medicine and recipes. You can find it at a health food store and even make your own. Because it removes the carbohydrates from butter it does well with high heat and also can last in your cabinet. Here it helps to turn a banana into a healthy and savory dessert.

You can also make this dessert as healthy as it can be by giving your body time to digest it. Eat it slowly and enjoy every bite!

This is adapted from a recipe by Kristin Rae Stevens.


We’ve all had times when we’ve eaten too much rich food and experience indigestion. Sometimes our digestive system needs a little support and cardamom, ginger and lemon are three great foods to help get it back up and running. Ginger and cardamom calm the stomach and help deal with gas and bloating. Lemon stimulates the gallbladder which is essential for the healthy digestion of fatty foods. Next time you overdone it, sip a cup of this tea until you feel some relief.

This recipe comes from the book The Path of Practice by Bri. Maya Tiwari.

To “mull” means to warm a beverage or drink. This is usually reserved for wine or even apple cider, but the flavors can give the feel of the holidays in any kind of drink! Here is a recipe for a mulled apple juice and berry smoothie.


4 cups of apple juice (or cider)

4 teaspoons of mulling spices (small pieces of cinnamon and orange peel, whole allspice and and whole cloves) wrapped in a cheesecloth

2 cups of frozen berries


Heat up the juice on the stove and add the cheesecloth full of spices. Bring to a boil and then reduce to a simmer, letting it steep over the heat for approximately 20 minutes. Taste it and if it still needs more flavoring, let it continue to simmer for 10 more minutes.

Let the juice cool. Add the frozen berries and blend.



Squash is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid. These nutrients makes it great for keeping your immune system healthy to fight off colds as the weather cools down.

Herbed Green Beans From New Native American Cooking by Dale Carson

Native Americans began to cultivate beans sometime between 5000 B.C. and 1400 A. D. and this versatile foodstuff spread throughout the Americas. The Hopi experimented in their cultivation methods to produce beans of different colors. They developed at least 12 from back to white, and valued most the blue, red, white and yellow beans. The Papago celebrate the bean so intensely that they are known as “the bean people.”

Cherokee women in the Southeast introduced the idea of stringing beans to dry and the Iroquois and Algonquian people hold feasts and festivals to honor beans to this day. The feasts, called nicommo, take place each July.


1 pound fresh green beans, cut on the bias
4 tablespoons hazelnut oil or ½ stick butter
1 small onion, minced
1 clove garlic, minced
1/4 cup minced celery
¼ cup fresh parsley, snipped
¼ teaspoon fresh minced basil leaves
¼ teaspoon fresh minced thyme leaves
Salt and freshly ground black pepper to taste


1. In a medium saucepan, parboil beans until they are tender but still firm and bright green. Drain and keep warm.

2. In as small skillet, heat oil or melt butter over medium heat and sauté the onion, garlic and celery until just tender, about 5 minutes. Add herbs, salt, and pepper and cook covered for 10 minutes.

3. Pour hot herb mixture over the beans, toss well, and serve immediately. Serves 6 to 8.

Recipe from Chef Neil O’Malley of Rose Water Restaurant By way of CENYC Greenmarket

Brussels Sprouts trimmed and halved (about 1 handful per person)
Apples and Pears, roughly cut up about the size of the Brussels sprouts halves (about 1 handful each person)
A few tablespoons apple cider
Apple cider vinegar (optional)
A sprig of rosemary or sage, chopped fine
Salt and pepper to taste
Olive Oil

Preheat the oven to 375. Toss the Brussels sprouts with salt, pepper and oil and spring on a rimmed baking sheet in a single layer. Roast 7-10 minutes.  (The Brussels sprouts will be cooked a second time so don’t finish them all the way).

Heat some olive oil and saute some garlic.  Add a handful each apples, pears and roasted Brussels sprouts, and finish with a splash of apple cider to coat.  A dash of cider vinegar is also great.  Sprinkle with chopped herbs.  Sauteing should take five minutes.

Drunken StewCaribbean Pumpkin Soup


1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can kidney beans, drained
1 cup vegetable broth
1 cup carrots, potatoes and/or plantains
3-4 cups spinach
optional seasonings:
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel


Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, root vegetables broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low, add spinach and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.