Excerpt from new book-Ayurveda for the Childbearing Years- "Ayurvedic Recipes and Cookbooks"

Making Ghee

Ghee is a rejuvenative for Pitta and soothing for Vata excess. It can be used for cooking since, unlike butter, it will not burn. It is considered a very pure food and is offered in ritual fires to feed the Divine.

Preparation Time: about 30 min
It works best to make ghee on a day that has clear skies- not cloudy
Makes about 2 cups.
-Vata, -Pitta, -Kapha

Use 1 pound organic sweet unsalted butter. Feel free to make more at a time if you want—it keeps very well

In a heavy medium saucepan, heat butter over medium heat. Continue to cook at medium-low heat. The butter will bubble & make bubbling sounds. When it is almost done, milk solids will collect on the bottom of the pan. When it is done, in about 15 to 20 minutes, the liquid will look clear and become very quiet. Quickly take it off the heat before the milk solids on the bottom of the pan burn, which it can do suddenly (if this happens the liquid will begin to foam again rapidly and the solids turn brown instead of golden). Cool slightly. Ghee is the clear golden liquid. Pour ghee through a metal strainer &/or cheese cloth into a very clean glass. Store at room temperature.

If you do not cook the ghee long enough, it can mold. If you cook it too long, it will let you know by burning. A touch of browning can add a nice flavor- but if it’s used for ritual purposes it should not be browned.

After making this once, you are likely to do it again & again, as it is simple and not nearly so difficult as the instructions make it out to be. Homemade ghee is pure & inexpensive compared to store-bought ghee.

Revised from Amadea Morningstar’s The Ayurvedic Cookbook

Making Kitcheree

To make plain kitcheree:
Wash thoroughly
½ cup split mung beans (soak overnight to increase digestibility & reduce cooking time),
1 cup basmati rice: ,
melt 1 Tablespoon ghee in a cooking pot
add spices: 1 tsp fresh ginger, ½ tsp each tumeric, powdered cumin & coriander ;
add rice, beans & 6 cups water, then bring to boil ,
turn down to simmer for at least 45 minutes or until mung beans are very soft
After cooking, add rock salt to taste. Sprinkle with chopped fresh cilantro, if desired.

You can make variations on kitcheree by adding different vegetables. See the cookbooks listed below for more ideas.



Making Agni Kindler

Agni kindler is to wake up the digestive enzymes of the stomach. Since it brings back the natural capacity is healthier for the system than relying on taking digestive enzymes. It is useful after sickness, when the appetite is low but eating is desired, or when there is a coated tongue.

For a day’s supply-
Peel about 1 inch of fresh ginger root and grate it into fine pieces
Sprinkle with about ¼ tsp of fresh lime juice
Add a pinch of unrefined salt

Take a big pinch of this mixture 15-20 minutes before each meal.

Making Takram

Takram is drink to help digestion & absorption, taken after meals.

Churn 2 tablespoons of fresh yogurt in ½ cup of pure water. You can shake it in a jar to accomplish this churning or use a blender. (The churning breaks up some of the heavy & slimy qualities of the yogurt. ) Then mix in ¼ tsp cumin powder.


Making Ojas drink : Almond Restorative Drink

This drink is important to build after a cleanse, before, during or after pregnancy to feed the ojas or underlying stamina and energy of the immune system.
Serves 1 , Sattvic ; V-P-K+

Soak together overnight:
10 raw almonds & 1 cup pure water
In the morning, drain off the water. Rub the skins off the almonds.
Bring to a boil:
1 cup milk (unhomogenized if possible) (milk is highly rejuvenative when digested)
Pour the milk in the blender w/ the drained & peeled almonds and :1 tablespoon organic rose petals (optional- rejuvenative), 1 tsp ghee (rejuvenative),1/32 tsp. saffron (increases digestion & rejuvenative),
1/8 tsp ground cardamom (increases digestion),pinch of black pepper (helps control the K),
½ tsp of sweetener (increases lactose digestion).
Blend until smooth.
Drink 3-4 times/ week as directed. Best done after panchakarma as part of rejuvenation.
Watch if any signs of excess mucous/kapha, if so, cut back.


Making Ojas drink: Non-dairy almond drinks

1. Use oat milk( if not gluten intolerant- then use almond milk) instead of cows milk. Oats are also rejuvenative, although not as strongly as cows milk.

2. Soak 20 raisins in 1 cup pure water overnight or several hours. Blend them together & use them instead of cow’s milk for a rejuvenative drink. Omit sweetener in this case since the raisins are sweet enough.

Ayurvedic Cookbooks

Touching Heaven-Tonic Postpartum Recipes by Ysha Oakes

Ayurvedic Cooking for Westerners, by Amadea Morningstar

EAT•TASTE•HEAL: An Ayurvedic Cookbook for Modern Living by Thomas Yarema, MD; Daniel Rhoda; and Chef Johnny Brannigan

Ayurvedic Cooking for Self Healing By Usha Lad & Dr Vasant Lad

The Ayurvedic Cookbook by Amadea Morningstar with Urmala Desai

A Life of Balance by Maya Tiwari