Sat Yaatraa's Kitchen

Ingredients:

2 – 3 Nori Sheets (Salty)
1 1/2 – 2 C Sushi Rice (Cooked with Rice Vinegar)
1/8 C Rice Vinegar (Sour)
8 oz Tofu (Sliced  Sauteed with Scallions, Ginger, Sesame Seeds & Sesame Oil) (& Marinated in  Tamari & Agave if available)
1 – 2 Inches Raw Sliced Ginger (Pungent)
2 – 4 Chopped Wild Onions (Pungent)
1/2 Bunch Chopped Scallions (Pungent)
1/8 C Sesame Seeds (or Tahini)
1/2 Bunch Kale (Bitter)
2 – 3 Small Yams (Sweet)
1/4 – 1/2 C Almond Butter (Sweet)
Toasted Sesame Oil (and Olive or Safflower Oil) for sauteing & to taste
Lots of Love

Directions:

1. Cook Rice with 1/8 cup Rice Vinegar. Once done, remove lid & allow Rice to cool.
2. Steam Yams & Kale till tender and set aside.
3. Saute Tofu slices with Ginger, chopped Wild Onion, Scallions, Gomasio or Sesame Seeds, & Toasted Sesame Oil.
4. Once all ingredients are prepared and cool, begin making rolls by placing a Nori Sheet on a clean, dry surface. Have a cup with a small amount of Rice Vinegar in it ready for use on fingers to keep Rice from sticking, and also have all other ingredients at hand. Begin by wetting fingers with Rice Vinegar, and applying a thin layer of Sushi Rice all over the Nori Sheet, except the upper top edge, so it will seal when you roll it. (Also be careful not to get the Nori Sheet wet).  Use more Rice Vinegar if necessay to prevent Rice from sticking to your fingers, and to help to evenly apply it to the Nori Sheet. Next, add a line of Tofu (with sauted ginger and scallion pieces), along a line down the center of the Nori Sheet. Then add some Kale, Yams, Scallions, and Sesame & Seeds, along the same central line of the Nori Sheet. Lastly drizzle a fair amount of Almond Butter above the area in the center where all the main ingredients are. Put a tiny amount of Rice Vinegar along the upper edge of the Nori Sheet to help it stick when you close the roll. Then quickly close the roll, by taking the bottom edge of the Nori Sheet, and wrapping it around the fillings, tucking it under them slightly, then rolling it over and sealing the edge. Let the roll sit for a minute on that edge to help it to seal. Once it has sealed, slice it  into bite size pieces by cutting the roll in half, and then in half again, and again, and place each piece side ways on a plate to serve. Sprinkle Gomasio or Sesame seeds over the top of the finished cut pieces and Enjoy!

This roll contains all 5 Rasas, so it  tastes incredible and is good for you because the combination of ingredients support your digestive process!

This roll tastes great served with Tamari & Wasabi or alone.

Variations:

Broccoli, Carrots, or any combination of ingredients can be tried in a roll like this. Be creative and think about the 5 Rasas and how you can combine Sweet, Salty, Sour, Bitter, & Pungent flavors to make delicious and nutritious meals every time! The most important thing is to have fun and enjoy the process of discovering the recipes and enjoying eating them!

Ingredients:

A large pot of Water
1/2 -1 lbs Beef or Bison Leg Soup Stock Bones
1/8 – 1/4 C Raw Apple Cider Vinegar
1-3 Onions (diced)
1 bunch Wild Onions or Leeks (diced)
1 bunch Scallions (diced)
2 Inches Raw Ginger (diced)
2-3 Yams (chopped)
2 Potatoes (chopped)
3 Stalks Celery (chopped)
2 Raw Tumeric Roots (diced)
3-4 White Mushrooms (sliced)
2-3 Bay Leaves
1 tspn Sage
1/2 tspn Cumin
1 Cardamom Pod
A Few Fennel Seeds
Himalayan Crystal Salt to Taste
1 1/2 Cup Pearl Barely

Directions:

Bring a large pot of Water, Bones, and Apple Cider Vinegar to a boil. Add All other ingredients except Mushrooms, Sage, and Cumin. Let simmer for 4 hours. Push all  of bone marrow out of bones during cooking process and add to broth. Continue adding water as needed. Add barley to broth 1 hour before soup is done. Add Salt, Cumin, Sage, and Mushrooms and any other desired spices and let simmer until mushrooms and barley are tender.

Variations:

Can add beef to the soup; rosemary; oregano; thyme; savory; fresh herbs; vegetables like beans or peas; etc…

Great served with a piece of fresh bread with some raw ghee, coconut butter, olive oil, hummus, pesto, nut butter, or tahini on it too!

Ingredients:

¼ Head Red Cabbage (shredded)

1 cup Fresh Cilantro (chopped)

1 Wild Onion Bulb and Stalk (diced)

1 Scallion (chopped)

1 Inch Grated Ginger

2 Inches Grated Raw Red Beet

2 Handfuls Raisins (or any dried fruit of your choice)

2 Handful Pumpkin Seeds (or Sunflower Seeds)

½ Cup Diced Onion

1 Handful Sesame Seeds or Gomasio with Seaweed

2 Cups Chunked Baked (or Grilled Chicken (or Salmon))

Dressing:

1-Cup Safflower (and/or Olive Oil)

Toasted Sesame Oil to Taste

2-3 Tbsn Stone Ground (or Horseradish Mustard) (To Taste)

2-3 Tbsn Creamy Almond Butter (or Tahini)

Lemon Juice from 1-2 lemons (or Apple Cider Vinegar) (To Taste)

Himalayan Crystal Pink Salt or Gomasio with Seaweed to taste

Directions:

Assemble all ingredients for salad and mix in a large bowl. Then blend Salad Dressing in a separate bowl and cover salad with the entire dressing. Toss the salad with the dressing to fully cover all the salad. Serve finished salad over a bed of fresh baby greens and herbs, and top with fresh homemade pesto. Serve with a wedge of lemon and sprinkle Gomasio with seaweed over top of the salad, if desired.

This incredibly delicious and healthy salad can be served with Hummus, Quinoa, and in wraps such as Nori, and Corn Tortillas, if desired.

*This recipe contains all 5 Rasa’s… Sweet, Sour, Salty, Bitter, and Pungent. It is an ever-changing recipe based on what we have available in our fridge and how we can create something delicious based on the five tastes that is suitable prasadam!

**This recipe was inspired by the original salad my teacher DeAnna Batdorff made for my Ayurvedic Certification class during our holistic nutrition training. I am very grateful to have learned how to make such a delicious meal from her, one that is conscious of proper food combining, nutritional value, and the importance of the 5 tastes, all which provide the basic foundation of our health.