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Marrying Ayurveda to Modern day Diets

Marrying Ayurveda to Modern day Diets 0

Marrying Ayurveda to Modern day Diets 

There is no denying that currently we are on a roller coster ride full of new diets and fads. These include diets of cleanse, superfoods, clean eating, detox and the list can go on. What we forget is that Indian Ayurveda had known and practised this science generations ago and there is a vast treasure of knowledge what we have had all along. Ayurveda, an age-old Indian science, has secrets to clean, healthy lives that don't need you to spend excessively on every new health fad, and can be accessed through one's everyday kitchen.

Ayurveda talks about elements our body is build of air, water, fire, ether and earth and the misbalances these elements get into - the doshas - Vata, Pitha and Kapha! The key is to eliminate or reduce the dosha and achieve a state of harmony. All foods many not suit us despite being inherently healthy and safe to consume. So how to do we really figure whats good for us. 

There are two simple choices in front of us. We go to a Ayurvedic practitioner and get our dosa checked and go as per recommended diets for the same. Or better still start listening to our bodies. Is the red rice we just had, actually made us feel lighter or heavier. How did we emotionally feel after consuming a particular food group at the time of the day. If we felt lighter, energetic, happy. We can listen to our internal gut system. 

Going on a diet should not be a mind game but mindful eating would actually lead us to the bliss we are looking from a healthier body…..

 

Pearly Barley Risotto

Pearly Barley Risotto 0

From this point forward, barley will be your new best friend. Unlike plain white rice, pearl barley is an excellent source of fibre and protein, to keep you full and energised longer.

Ingredients
2 Tablespoons Olive Oil
1/2 Cup Diced Shallots or Onions
2 Cloves Garlic, Minced
1 cup mixed Mushrooms of all the types available.
1 Teaspoon Nutty Yogi Italian Seasoning or mixed herbs of your choice
1/2 Teaspoon Himalayan Pink Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Pearl Barley (soaked overnight and par boiled)
4 - 4 1/2 Cups Vegetable Stock
2 Tablespoons Balsamic, Apple Cider, or Red Wine Vinegar
1/4 Cup Nutritional Yeast (for vegan options) // Parmesan

Instructions:
Place a large saucepan over medium heat and add the olive oil. Once melted or shimmering, add onions and saute until softened and translucent; about 5 - 6 minutes.
Mix in all the herbs and seasonings, followed by the barley. Stir thoroughly and saute for 4 - 5 minutes longer to gently toast the grains. Gently pour 4 cups of the stock in, followed by the vinegar. Cover, reduce the heat to medium-low, and let cook for 30 - 35 minutes, until the grains are tender and the liquid has almost entirely been absorbed.
Add the cheese cooking for just a minute
Turn off the heat and stir in the creamy finish of your choice. Serve hot!

#nuttyyogi #risotto #barley#healthyeating #healthyliving #italian#nuttyfood
Amaranth Mathiri

Amaranth Mathiri 0

@Nikynutrition tried Amaranth Flour Mathiris and they came out excellent.

So we are sharing her recipe!

Here’s the recipe 👇🏼⠀
1. To make the dough mix 1 cup amaranth flour , salt , chopped green chilli, coriander and warm water.⠀
2. Allow the dough to sit for 10 minutes.⠀
3. Grease your palms with oil, take a little dough and flatten the dough using your fingers. You could also use a ziplock bag to do this so it doesn’t stick to the surface.⠀
4. Heat oil in a pan on high heat abd shallow fried the pooris one by one.⠀
5. Drain the excess oil, keep the pooris on a plate lined with paper so it soaks any extra oil as well. ⠀
6. Enjoy them hot.⠀
PS: it’s usually served with aloo sabji but I wanted to keep it lower in carb so I’ve skipped the sabji and skipped mixing the flour with potato as well and served the pooris with curd and pudina chutney. ⠀
Amaranth flour from @nuttyyogi

Gluten Free, Vegan Sugar Free Coconut Pancakes

Gluten Free, Vegan Sugar Free Coconut Pancakes 0

Coconut Flour Pancakes

Here’s more to quick fire healthy breakfast series. Low Carb, Gluten Free, Keto Friendly, Vegan Coconut Flour Pancakes. And these are just yummy. High on fibre they keep you full for longer and are simply delicious to eat.

Instructions

  • 1/2 cup coconut flour 
  • 2 tablespoons olive oil
  • 2 tablespoons maple / honey 
  • 1 teaspoon baking powder 
  • 1 teaspoon vanilla powder
  • A pinch of salt
  • In a large bowl, combine the coconut flour,  baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
  • In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Flip the pancake and let it cook on the other side, about 2 more minutes, or until both sides are golden. 
  • Once ready drizzle the maple syrup / honey and add the choice of your fruits on top
  • If you are looking for a savoury version have it with the chutney / sauce of your choice.
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