Makes 1-2 servings.
An Ayurvedic approach to determine portion size for you!
For a person with larger hands this may be appropriate for 1 serving. A person with small hands it likely is 2 servings. In Ayurveda, portion size is determined by cupping your 2 hands together like a bowl, this is called two anjali. What you can fit in your hands without overflow is the perfect portion for you. Another way to discern the proper portion for you is listening to your body. This requires mindful eating, eating without distraction and taking your time to chew your food many times. As you mindfully eat, you may notice a small burp bubble up. This is your cue that your belly is just about at it’s healthy limit.
INGREDIENTS:
½ cup BASMATI RICE
1 cup WATER
1 tsp. HINGVASTAK, optional
2 T. GHEE
½ small RED ONION
4 stalks & leaves, RAINBOW CHARD
1 small baby BOK CHOY
1 small bunch DANDELLION GREENS
¼ canned LENTILS
1-2 T. LEMON JUICE
A sprinkle of CARDAMOM
PINK HIMALAYAN & PEPPER, to taste
1 tsp. COCONUT FLAKES
1 tsp. NUTRTIONAL YEAST
DIRECTIONS:
Cook basmati rice, boil water with salt/pepper and 1 T. ghee. Add rice and simmer until water absorbed (about 20) minutes, stirring occasionally.
While rice cooks, sauté onion, stalks of chard and dandelion greens, and bok choy for 5-7 minutes. Add chard and dandelion greens and cook for another 3-5 minutes. Add lemon juice.
Move the veggies off to the side of the pan. Heat the lentils on other side of pan.
Serve with nutritional yeast and coconut flakes on top.
This recipe has so many options. Feel free to explore with various seasonal vegetables and toppings such as sesame seeds, fresh garlic or ginger.
