Ayurvedic lunch recipe ideas – great for taking to work! – plus a scrumptious almond bread recipe.
We had such a fantastic week retreat at Saffron Cottage the past week with Gaye Buckingham taking courses on Ayurveda wellbeing and cooking. I thought I would pass on our favourite recipe of almond bread which went down a treat and so easy to make. I was asked for some easy lunch recipes to take to work or when busy at home, so I have jotted down some Ayurvedic ideas which are nourishing and easy to prepare for when you are busy. It’s fab if you can get a good lunch in as it puts a stop to that mid afternoon crash and sugar craving!
Hope you enjoy.
Lunch ideas for work:
Bananas with lemon juice and coriander
Nuts – cook up some sunflower seeds, pumpkin seeds, add cranberries, figs, raisins.
Bliss balls – on Fusion Ayurveda website
Cooked apple with lemon zest and honey
Bananas with date sauce. Slice 2 cups bananas and warm on low heat in skillet. In a blender, blend pinch of cardamom and cinnamon, 4 dates and 1 tbsp water into a sauce. Warm in sauce pan. Melt 2 tbsp ghee (or butter) and pour over warm bananas in serving bowl. Then drizzle with sauce.
Kitchari – recipe on Fusion Ayurveda website
Baked Kumara with coriander kale and ginger. Microwave/bake kumara and add kale coriander and grated ginger
Almond bread with refried black beans
Potato Latkes. Grate four potatoes in a cheese grater. Place in a sieve over a bowl and let the water drain for 15 minutes. Pour off excess liquid. Mix in the chopped shallots, 2 eggs, 2 tbsp flour, salt and pepper. Heat 1/4 inch of oil over medium high heat in a large frying pan. Fry scoops of potato mix that make pancakes about 3-4 inches in diameter. Fry for 3-4 minutes, then flip. When the edges are crispy and the whole latke is golden on both sides, they are ready to eat. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Quinoa with coriander and mint. Buy a pack of quinoa precooked. Microwave at work. Add red onion, lemon juice, mint, coriander to taste which you can take to work in glass lunchbox.
Buy a packet of coconut rice, microwave. Add sultanas, raisins, ginger, and garlic from a Tupperware.
(ideally you can make your own rice and bake it instead of microwaved prepackaged rice but I understand its a weigh up with time pressure, so do what is right for you).
Chickpeas with coconut pesto. In a medium sized bowl, whisk together 1 tbsp olive oil, ½ cup coconut milk, and lime juice until the consistency is smooth. On a cutting board, stem and finely chop some basil. Puree the coconut base, basil, and salt in a food processor to desired consistency. Taste it, and adjust salt to your preference. Set the pesto aside to marinate the flavours. Sauté the Chickpeas: Drizzle olive oil in the bottom of a large frying pan. Sauté a can of chickpeas (drained) until they are lightly browned, and slightly crispy. Turn off the heat, and pour the sauce into the pan and toss with the chickpeas. Serve with a lemon wedge and a little garnish of basil on top.
Buy fresh salmon patties from New World deli – fry up or bake and take to work next day.
Potato salad – with coriander, mint. Add 1 tsp cumin and 1 cup of yoghurt.
Warmed Mushrooms and mashed potatoes in glass lunch box.
Guacamole on almond bread. Make guacamole with 1 cup of avocado and ½ cup cucumber, squeeze of lime (lemon), 2 tbsp olive oil, salt to taste.
My new favourite homemade Almond bread. Gluten free, full flavoured and tasty.
2 cups Almond meal
3 tbs chia seeds (soaked in 45ml water)
1 cup arrowroot (sifted with 1 tbs aluminium free baking powder, 1 tsp bicarbonate soda and 1 tsp unrefined salt)
2 tbs apple cider vinegar or lemon juice
2 tsp maple or date syrup
3 tbs olive or macadamia oil
1 1/2 cups of mixed extras
(I used chopped black olives, small piece red capsicum, a large pinch of mixed fresh herbs, a good slice feta cheese diced and a small handful of pine nuts)
Line a loaf pan with baking paper
Combine dry ingredients
Whisk wet ingredients
Whisk all together to combine.
Fold in your mixed extras and bake at 175 degrees for 35 – 40 minutes until skewer inserted comes out clean and the top is crusty and golden.
Cool on wire rack.
Slice and eat fresh or lightly toast and top with your favourite savoury toppings.
Store well wrapped in fridge
It keeps really well.