In Ayurveda, India’s ancient science of life, health and longevity, food plays a prominent role in promoting health and is therefore considered medicine. Dating back over 5000 years, Ayurveda is a highly respected form of healthcare in India today.
Taking inspiration from it comes Vishal Atreya, Executive Sous Chef at The Imperial, New Delhi who has recently designed a spa menu at its 1911 restaurant for the resident diners. Here, we bring you three easy recipes to try out at home.
Ginger and lemon tea
Ingredients
1 cup water
1.2 tsp ginger, chopped
1 tsp lemon juice
1 tbsp honey
4 mint leaves
Method
Chop the ginger finely and clean the mint leaves properly. Boil the water with the chopped ginger. When the water starts boiling remove the pan off the flame and add lemon juice. Drop the honey and stir well to mix. Break the mint leaves with your hands and mix in the water. Serve hot.
Avocado, orange and mint splash
Ingredients
1 ripe avocado
1 orange
1 tsp lemon juice
506 mint leaves
Sea saltto taste
Cracked black pepper to taste
2 tsp olive oil
1 gm orange zest
Method
Peel the orange and take out the segments. Keep aside. Wash the mint and keep aside. Cut the avocado into two equal halves and remove the seed. With a large spoon, scoop out the pulp delicately to retain the shape.
Cut them into thin slices. Place a ring mould on a plate and line with a cling film.
Arrange the slices of avocado on the cling film roughly scatter the orange and mint leaves on the avocado. Add lemon juice sparingly. Sprinkle salt and pepper to taste and grate the orange rind on top.
Cover with the leftover cling film on the sides of the ring and lightly pound with a pestle. De-mould on another plate and remove the cling film. Sprinkle some extra virgin olive oil and serve.
Ginger tossed tofu and vegetables soup with brown rice
Ingredients
10 grams broccoli
10 grams bell pepper
10 grams mushrooms
10 grams pok choy
10 grams baby corn
10 grams carrot
10 grams zucchini
10 grams onion
10 grams brown rice (cooked)
Salt to taste
Pepper to taste
10 ml lemon juice
5 gram fresh coriander
2 gram ginger
20 gram silken tofu
500 ml water
10 ml light soy sauce (Kikkoman)
Method
Wash and finely chop the ginger and coriander and keep aside. Dice all the vegetables and tofu into equal size and shape. Cook the brown rice and keep aside. In a pan, put the water to boil. Add the carrots first and the ginger and onions. Add the rest of the veggies leaving behind the greens.
When it comes to a boil add the green vegetables and bring to another boil quickly. Remove from the fire and adjust the seasoning as per taste. Add the soy sauce and lemon juice. Garnish with the fresh chopped coriander and serve hot.
