Appetizers

Baked Fennel Seeds

Makes 10 ounces

Use: Chew about 1/4 teaspoon of seeds, 3-4 times daily between meals

Why: Enhances digestive fire. Simultaneously balances Pitta in mind and body. Has a special Anuloma effect, restoring proper flow of Apana Vata. Thus it helps to correct digestive gas and helps create a feeling of comfort in the stomach.

Recipe:
50% raw fennel seeds
50% baked fennel seeds

Preparation: Spread 5 oz. of fennel seeds in a thin layer on a cookie sheet. Cook at 350 degrees for about 20 minutes, or until color turns slightly brown. Mix with equal amount of raw fennel seeds. Seal in an airtight container and store away from direct sunlight.

Comments: Use the freshest fennel possible. Always store in an airtight container, up to five days maximum. Do not refrigerate. Make sure the fennel you buy is totally clean-sometimes, raw fennel can have rough thorny husks. To remove these, rub the seeds roughly between your hands before use.

Garbanzo Party Dip

This slightly tart, slightly sweet dip is perfect for a party. It can also be used as a stuffing for quesadillas or as a pesto type sauce.

16 oz. soaked and cooked Garbanzo Beans
Juice of 1 lemon
1 Tbls. Maharishi Ayurveda Vata Churna
6 Tbls. Olive Oil
4 Heaping Tbls. Grated Parmesan Cheese
3 Heaping Tbls. Maharishi Ayurveda Ginger Preserve
2 tsp. Lemon Pepper
1/4 cup Fresh Cilantro Leaves
Salt to taste

In a food processor, combine all the above ingredients and process until smooth. Serve with Organic Blue Corn Chips for dipping. Makes about 2 cups.

Ginger Cannellini Bruschetta

This is a great quick recipe for an appetizer to a larger meal. It is substantial and piquant. Serve at a group gathering along with crudités and your other favorite hors d’oeuvres.

Makes approx. 16

4 Tbs. Maharishi Ayurveda Garlic Ghee
2 tomatoes
Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
1/8 cup olive oil
2 Tbs. balsamic vinegar
3 Tbs. Maharishi Ayurveda Ginger Preserve
1 tsp. dried dill weed
1 tsp. coarse salt
1/2 tsp. fresh ground pepper
1 very fresh baguette, cut lengthwise and in 3 inch slices (approximately 16 slices)

Quarter tomatoes and slice into 1/4 in. pieces and place in medium bowl. Add the white beans, olive oil, the vinegar, dill, Maharishi Ayurveda Ginger Preserve, salt, and pepper and stir to combine. Set aside.

Heat oven to 350 degrees. Melt Maharishi Ayurveda Garlic Ghee and brush on baguette slices. Place on baking sheet and bake until golden brown, about 10 to 15 mins. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy!

** Recipe courtesy of Dennis Boatright

Healthy Party Mix

No need for guilt when indulging in this recipe. Make several large batches and give as a gift to friends.

9 oz. plain, unsalted pumpkin seeds
1 cup dried cranberries
2 Tbl. Maharishi Ayurveda Ghee
1 Tbl. Maharishi Auyrveda Kapha Churna
2 1/2 cups toasted oat bran cereal or bite sized shredded wheat
1/4 cup light brown sugar

In a saucepan, bring the ghee to high heat, being careful not to burn. Add the Kapha Churna, stir, and remove from the stove.

In a medium sized mixing bowl, add the remaining ingredients together and mix well with both hands. When thoroughly combined, pour the Kahpa Churna spiced ghee over the contents. Stir well again and serve. It is best eaten when fresh, on the same day it is prepared, but can be stored in an airtight container for longer periods. Enjoy!

Party Bean Dip

5 cups of cooked pinto beans plus 1/4 cup of their broth
2 large jalapenos
1 lemon
1 lime
1 bunch of fresh cilantro
1 Tbl. Maharishi Ayurveda Vata Churna
4 Tbl. Maharishi Ayurveda Ghee

In a large food processor, blend the jalapenos until very fine. Add the pinto beans and blend until they are a creamy consistency. Add the juice of the lemon and lime.

In a small saucepan, fry the Vata Churna in the ghee until the spices emit a cooked aroma, about one minute over medium heat. Scrape the spice mixture into the bowl of the processor and process until incorporated.

Chop the cilantro from its stalk and place a handful at a time into the process. Pulse until all this integrated. Pour into a beautiful bowl and garnish with a few leaves of cilantro on top. Serve with organic blue corn chips. Enjoy.

Spelt Focaccia

This is a wonderful wheat free alternative to the delicious Italian specialty.

3 cups Spelt flour
3 Tbl. Maharishi Ayurveda Ghee with Rosemary
1 Tbl. Pitta Churna
1 cup warm water
1 tbl. sugar
1 envelope dry yeast
1 Tbl. dry Italian herb mix
Garlic paste (optional)
1 tsp. salt

In a large mixing bowl, combine the yeast, water and sugar and let stand covered for about five minutes. The yeast will appear to “bloom”.

Stir in 2 tablespoons of melted Maharishi Ayurveda Ghee with Rosemary, 2 cups of the spelt flour and the salt. Whisk well. Have fun. This is a messy process. After all the mixture is moist and sticky, slowly add the remaining cup of flour a little at a time until all the flour is used and you have a nice, elastic textured dough. Using half of the remaining Ghee, oil another large mixing bowl and place the dough ball inside. Cover and place in a warm spot for 45 minutes until the dough is doubled in size.

Preheat your oven to 400 degrees, placing a rack in the lowest position.

Use remaining Ghee to oil a round cooking sheet. A 12-inch pizza pan works great!

After the dough has risen, remove from bowl and push down, reform the dough ball in the center of the pan, pushing the dough out evenly to the edges. When formed, sprinkle the top with Italian herbs and spread with several teaspoons of the garlic paste if desired.

Bake on bottom rack for 15 to 20 minutes. Cool and cut into squares for serving.

Dried Italian herbs mixes generally contain oregano, basil, thyme and sometimes rosemary, and are available in the spice section of most grocery stores.

Recipe courtesy of Dennis Boatright

Tortilla Roll-Ups

16 oz. of crumbled paneer (fresh cheese)
1/2 jar of Maharishi Ayurveda Ginger Preserve
1 Tbl. Kapha Churna
1 bunch of fresh spinach, washed well with stalks removed
1 cup of breadcrumbs
4-6 burrito sized tortillas made from organic corn, prepared

In the food processor, combine the cheese and Ginger Preserve. On the stovetop, steam the prepared spinach in a small amount of water for about 3 minutes until it is soft. Drain the water from the pan, reserving only the water which remains on the leaves. Sprinkle with breadcrumbs and add this mixture to the first two ingredients in the processor. Finally, add the Kapha churna and mix all ingredients well.

Lay out a pre-toasted tortilla on a clean work surface and with a large spatula, spread the blended mixture all over the top of the tortilla, covering it entirely and evenly. Roll the tortilla tightly from one side to the other and set it on the side with the curve to hold it shut. Take a very sharp knife and carefully cut the roll in three-quarter inch slices all the way down the length of the tortilla (the end pieces can be cut off and discarded). Carefully set each rolled slice onto a large platter. Continue this process until you have used all the filling.

Serve warm. Enjoy.