Spicy Milk

1 cup water

1 slice of fresh raw ginger (ground ginger dries the colon and is not preferred)

(¼ tsp of fresh ground pepper may be substituted for the ginger)

½ tsp turmeric

½ tsp cardamom

1 cup of milk

Boil the water. Add the spices. Reduce heat and simmer for 2 minutes. Add milk, and bring to boil. Remove from heat, strain into a cup and enjoy! (You can add a small amount of cane sugar or stevia to taste if desired).


Yogurt (homemade, or plain organic)


Either sweetener (like cane sugar or stevia) to make sweet lassi, or salt + cumin to make salty lassi.

Combine 1 part yogurt with 2-3 parts water. To make sweet lassi, add a little sweetener to taste. For salty (also called “spicy”) lassi, instead add a pinch of salt and a pinch of cumin. Blend the ingredients together and enjoy! Remember to consume lassi at room temperature, never cold.



Unsalted organic butter, at least 2 pounds



Several widemouth jars

Fine-mesh metal strainer or cheesecloth.

Heat butter in crockpot on low for about 14-16 hours, depending on the temperature of your crockpot. You should start with at least 2 lbs. of butter. The ghee is ready when the butter has turned a clear golden yellow. The bottom of the pot will be medium to dark brown and very firm, allowing you to pour off the clear golden ghee easily, leaving the debris at the bottom behind. If the debris at the bottom is still clear and liquidy, cook it for another hour or two. Strain the ghee (the clear yellow fluid on top) through a cheese cloth or fine-mesh metal strainer into jars. An easy way to do this is to first place a large glass measuring cup or pot with a pouring spout into the sink. Place a large fine mesh metal strainer or some cheesecloth over the cup or pot. Pour a large amount of your ghee through the strainer into it, then remove the strainer. Place a jar into the sink and place a strainer or more cheesecloth over the jar mouth. Pour the hot ghee from the measuring cup or pot into the jar. Discard the debris at the bottom of the crockpot. Seal jars with lids and store at room temperature for up to 3 months. Do not refrigerate ghee because it renders the ghee less wholesome.

Khichari: An Ayurvedic Staple

Serves 2-3

An important dish in ayurvedic cuisine, split mung bean khichari balances all three doshas. This is the optimal dish for those with delicate digestion, those recovering from an illness, and for children and the elderly. The following recipe for khichari makes a nutritious and soothing staple that provides a complete protein at lunch.

Step 1:
1/2 cup basmati rice (the most digestible is aged white basmati rice)

1/3 cup split mung dal. Toor dal, lentils or split peas could also be substituted

2 ½ cups water

Step 2:
1T ghee or olive oil

1 T grated or diced fresh ginger

3/4 tsp cumin seeds

1/2 tsp mustard seeds

¼ tsp ground fenugreek seeds; whole seeds can be ground in your blender or used as they are

1 tsp turmeric


Several pinches of sugar or stevia (optional)

¼ cup chopped fresh cilantro (optional)

1. Clean the rice and dal. In a medium pot boil the fresh water. Add the rice and dal, return to a boil, , then reduce the heat to low. Cover the pot and simmer for 45 minutes to an hour, until the dal is tender, and all of the water is absorbed. The mixture will be quite thick. Stir occasionally and monitor closely towards the end to make sure it’s not sticking. Add water if needed.

2. Meanwhile, in a small saucepan, heat the ghee or olive oil on medium low heat. Add the ginger, cumin, mustard seeds and fenugreek. Stir until the mustard seeds pop, then remove from heat. Add the turmeric.

When the rice and dal are well cooked, remove from heat and uncover. Add spices. Whisk until very smooth. Add salt and optional sweetener.
Optional: garnish with cilantro a few minutes before serving.