Recipes

Sautéed Shredded Brussels Sprouts

10-12 Brussels sprouts, each about 1" in diameter
1/2" inch piece ginger, peeled and cut into juliennes
1/2 cup walnut pieces, soaked in warm water for 30 minutes
1 teaspoon whole fennel seeds
1 teaspoon recommended spice mix (I use cumin, coriander, and masala)

1-2 tablespoons ghee
Rock salt to taste
1-2 tablespoons freshly grated coconut (optional)

Trim Brussels sprouts, remove any coarse outer leaves, and wash thoroughly. Cut each into half lengthwise, then cut each half into thin shreds. Heat ghee until it is clear. Add fennel seeds, ginger and walnut pieces and sauté briefly. Add the shredded Brussels sprouts, salt and the spice mixture, mix well, and continue sautéing for 6-8 minutes until sprouts are wilted but still green. Remove from heat, garnish with fresh coconut and serve with freshly made Indian flatbreads or a grain of your choice. (Serves 2 as a side-dish) Thank you Sat Shabd for sending me your recipe! :-)

Ratatouille

^{4 T olive oil}
^{4 large garlic cloves}
^{2 C
chopped Sweet Onion}
^{1 eggplant chopped in 2" dices}
^{1/4 C water}
^{2
tomatoes chopped}
^{2 medium zucchini (tops removed)}
^{2 bell peppers (any color) chopped in 2" dices}
^{1/4 C freshly chopped basil}
^{1
t dried marjoram}
^{1 t tumeric}
^{1
t dried oregano leaves}
^{1 (16 oz) can crushed tomatoes}
^{salt and black to taste}

Place oil in a skillet. Add onions and garlic until tender. Add eggplant, water and chopped tomatoes - cover and simmer for about 10 minutes. Add zucchini, bell peppers, spices, and crushed tomatoes. Cover and simmer until veggies are fork tender. Add salt and pepper to taste. Can be placed on pasta or pizza or put in a casserole dish and cover with veggie cheese, sprouts, and or toasted sunflower seeds.

[Class-size batch]
1/2 gallon water
2 Tbsp cardamom pods
1 Tbsp whole cloves
1 tsp of black peppercorns
some ginger root, thinly sliced
3+ cinnamon sticks
1 black tea bag
3/4 cup milk or soy milk (optional)
1/4 cup maple syrup or honey (optional)

Bring water to boil in a pot. Add cloves and let dance for a few minutes. Add cardamom, black pepper, ginger and cinnamon. Cover and simmer for at least 45 minutes. Add black tea, milk & maple syrup. Bring to boiling point and immediately remove from heat. Allow to stand, unstrained and covered, until almost time to serve -- this will increase potency of tea and most spices will settle to the bottom.

Yogi Bhajan told his students that this tea works to detoxify the liver, strengthen the nervous system and balance the glands. These spices also help to reduce mucus, relieve gas, calm the stomach, and eliminate toxins. Pepper reduces pain and rejuvenates tissue. Cinnamon is similar to cardamom and ginger in properties and is also good for the circulation and the heart.

Yogi Bhajan Eggplant Sandwiches

Breading:

2C garbanzo flour
2 T basil
2 T oregano
1 t. salt
1 1/2 t peper
2 t. garlic powder
1/2 C powedered egg replacer
2 C water

Peal and slice the eggplant about 1/2 inch thick- dip in breading. Fry in canola oil. drain. Dip slice in tamari lemon juice mixture. Spread tahini on any whole grain or rice bread (toasted). Add tomato, red onion, and top with soy or rice cheese and melt in broiler.