Ayurveda Recipes from Maharishi Ayurveda

• 2 cups mixed prepared vegetables (such as shelled peas, small broccoli or cauliflower florets, diced potatoes, zucchini or carrots, cut green beans)
• 1 1/2 cups pureed tomatoes
• 1 cup water
• 2 tbsps Ghee
• 1 tsp ground fennel
• 1 tsp ground black pepper
• 1 tsp ground turmeric
• 1 tsp ground Hungarian paprika
• 1 tsp minced fresh ginger
• 1/2 cup heavy cream
• 2 tsps chopped fresh cilantro
• Salt to taste

• 4 cups cooked Basmati rice (tender, but grains fluffy and separate)
• 3 bell peppers, one each red, yellow and orange, julienned
• 1/2 cup small broccoli florets
• 1 tsp dried sweet basil leaf
• 1 tsp dried rosemary
• 2 tbsps Ghee
• 8 halved black olives (optional)
• Salt and black pepper to taste
• 1 cup grated Parmesan cheese
• 2 tbsps chopped fresh cilantro

• 10 large cherry tomatoes, cut in half and scooped out
• 2 Tbsp olive oil
• 1 Tbsp Garlic & Rosemary Ghee
• 1 cup black and green olives

• 1 medium onion, chopped
• 1 medium carrot, chopped
• 3 medium potatoes, chopped
• 1 medium turnip, chopped
• 1/2 head cabbage, shredded
• 4 cups water
• 4 tsp Better than Bouillon vegetable base, seasoned vegetable stock or vegetable broth.
• 12 oz. diced tomatoes
• 2 Tbsp Garlic, Fennel, & Basil Ghee
• Salt, pepper, rosemary to taste

• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 cup Ghee with lemon, dill and thyme
• 1 cup couscous
• 1/4 cup slivered sun-dried tomatoes (preferably not oil-packed)
• 1 cup green beans cut into 1/2” pieces
• 1/3 cup toasted almonds or pistachios
• 1/2 cup chopped flat leaf parsley
• 1/4 cup sliced kalamata or black olives

1. Bring the broth and salt to a boil.
2. Meanwhile, melt the Ghee in a 1 1/2 quart saucepan. Add the couscous and sauté for 2 minutes on a low heat, stirring constantly.
3. Pour the broth into the couscous. Add the green beans and sun-dried tomatoes. Stir, cover, and simmer on a low heat until all the broth is absorbed and the couscous is tender, about 5–10 minutes. Remove from the heat and allow to stand, covered, for a minute or two to complete the cooking process.
4. Fold in the nuts, parsley and olives.

Rustic Polenta Muffins with Pine Nuts**
12 muffins

These savory, pine-nut studded muffins are wonderful accompaniments to luncheons and dinners, in addition to playing their usual role as breakfast fare. You can prepare them in no time in a food processor.

• 1 cup water
• 1/2 cup polenta
• 1/3 cup melted Ghee with garlic and rosemary
• 1 cup unbleached white flour
• 2 Tablespoons raw or brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk

1. Heat the oven to 400 degrees. Butter a muffin tin.
2. Bring the water to a boil. Slowly stir in the polenta. Cover, remove from the heat without cooking, and allow to cool to room temperature.
3. Mix the flour, sugar, baking powder, soda and salt together.
4. Beat the Ghee into the polenta until the grain is free of lumps. Add to the dry ingredients. Add the buttermilk. Beat just until the ingredients are mixed together and no more. Overbeating toughens the muffins.
5. Bake for about 20 minutes until done. Be careful not to overbake, or the pine nuts will burn. Remove each muffin carefully to a platter. (Do not overturn the muffin tin and shake out the muffins, or you’ll lose all the pine nuts!) Serve warm with more Ghee with garlic and rosemary for spreading.

Ghee-Roasted Winter Squash and Peppers**
Serves 4–6

An exciting change for those accustomed to tasting winter squash with sweet flavorings. Although you can use any type of winter squash, kabocha squash works particularly well.

• 5 cups winter squash, peeled and cut into 1” cubes
• 2 cups red bell peppers cut into 1” chunks
• 1/4 cup Ghee with garlic
• 2 Tablespoons lemon juice
• 2 Tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary leaves
• salt
• pepper
• 1/3 cup grated Parmesan cheese

1. Heat the oven to 400 degrees.
2. Place the squash, peppers, Ghee, lemon juice and rosemary in a bowl. Sprinkle with salt and pepper, and toss together well.
3. Spread evenly in a covered casserole and bake until the squash is tender, about one hour.
4. Remove the cover. Sprinkle the Parmesan evenly over the vegetables and return to the oven for another 10 minutes.

Creamy Fennel–Potato Soup**
Serves 4–6
Ghee makes wonderfully rich, creamy soups without the use of cream. The secret of this soup’s intense flavor is the slow sautéeing of the fennel in the flavored ghee. Save some of the feathery fennel tops for a garnish.

• 1/2 cup ghee with Garlic, Fennel, & Basil
• 4 cups thinly sliced fenne
• 4 cups boiling potatoes, peeled and cut into small chunks
• 4 cups vegetable broth
• salt
• white pepper

1. Melt the Ghee in a soup pot on a low heat. Add the fennel. Sprinkle with salt, stir and cover. Cook on a very low heat, stirring occasionally, just until tender.
2. Add the potatoes and vegetable broth. Bring to a boil. Cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
3. Purée the mixture in a blender in three batches until very smooth. Return to the soup pot and season with salt and white pepper. Garnish with a sprinkling of chopped fennel tops.