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Try These Unique Vegan Muffins with Butternut Squash and a Twist- Yum!

May 18, 2020 By kjain

Are you craving for a sweet dessert? These healthful vegan muffins loaded with the goodness of hearty butternut squash are guaranteed to satisfy. Butternut squash is an abundant source of antioxidants, including Vitamin C, Vitamin E and beta-carotene. It is also a good source of fiber and potassium. These muffins are made without any refined sugars and are sweetened with maple syrup instead. The bitter and nutty taste of the raw cacao nibs perfectly complements with the sweet and hearty flavors of the squash. Also, raw cacao nibs are a great superfood rich in fiber, potassium and magnesium, with four times the antioxidants of dark chocolate.

Vegan Butternut Squash Muffins with Cacao Nibs

(12 large muffins)

Ingredients:

(all organic)

1 medium sized butternut squash

1.25 cup maple syrup

1 tbsp flaxseed meal

2 c whole wheat pastry flour

2 tsp double acting aluminum free baking powder

½ c coconut oil, melted

½ lemon, juiced

¾  c raw cocoa nibs

1 tsp Himalayan salt

12 muffin parchment paper liners

Method:

Place the butternut squash on a baking tray in the oven. Set the oven temperature to 350 degrees and bake for 40-45 mins. Cool and cut the squash open. Peel the skin and remove the seeds. Cut into large pieces and puree in a Vitamix blender along with 1 cup of maple syrup. Keep aside.

Next add 1 tbsp of flaxseed to ½ cup of water to make flax “eggs”. Set aside for a couple of mins till mixture becomes a thick slurry.

In a stainless mixing bowl combine flour, salt and baking powder. Next fold the dry ingredients in with the wet ingredients.  Add the pureed squash mixture and the flaxseed “eggs” and mix. Add lemon juice and coconut oil to it. Combine well and add cocoa nibs at the very end.

In a muffin tray place the muffin parchment paper liners. Fill them with the combined mixture till ¾ full. Bake in a preheated oven at 350 degree for 25-30mins. While these yummy muffins bake in the oven, schedule a free online session, Beyond Breath, with a live instructor from the Art of Living Foundation.

Try These Unique Vegan Muffins with Butternut Squash and a Twist- Yum!
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
These healthful vegan muffins loaded with the goodness of hearty butternut squash are guaranteed to satisfy.
Author: Chef Jyoti
Recipe type: Vegan Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 medium sized butternut squash
  • 1.25 cup maple syrup
  • 1 tbsp flaxseed meal
  • 2 c whole wheat pastry flour
  • 2 tsp double acting aluminum free baking powder
  • ½ c coconut oil, melted
  • ½ lemon, juiced
  • ¾ c raw cocoa nibs
  • 1 tsp Himalayan salt
  • 12 muffin parchment paper liners
Instructions
  1. Place the butternut squash on a baking tray in the oven.
  2. Set the oven temperature to 350 degrees and bake for 40-45 mins.
  3. Cool and cut the squash open.
  4. Peel the skin and remove the seeds.
  5. Cut into large pieces and puree in a Vitamix blender along with 1 cup of maple syrup.
  6. Next add 1 tbsp of flaxseed to ½ cup of water to make flax “eggs”.
  7. Set aside for a couple of mins till mixture becomes a thick slurry.
  8. In a stainless mixing bowl combine flour, salt and baking powder.
  9. Next fold the dry ingredients in with the wet ingredients.
  10. Add the pureed squash mixture and the flaxseed “eggs” and mix.
  11. Add lemon juice and coconut oil to it.
  12. Combine well and add cocoa nibs at the very end.
  13. In a muffin tray place the muffin parchment paper liners.
  14. Fill them with the combined mixture till ¾ full.
  15. Bake in a preheated oven at 350 degree for 25-30 mins.
  16. While these yummy muffins bake in the oven, schedule a free online session, Beyond Breath, with a live instructor from the Art of Living Foundation.
3.5.3251

 

Filed Under: Breakfast, Dessert, Recipes

Make the Most of Summer Nights with this Golden Roasted Corn Soup

July 21, 2019 By kjain

Summer is my absolute favorite season, and corn is my go-to summer vegetable. I love creating new recipes using corn as the star ingredient.  I have grilled it and eaten it right off the cob, baked fresh cornbread with it, and even blended it to make flavorful summer soups. 

According to Ayurveda, corn balances all the doshas, but can be heating to Pitta and cause dryness in the long term to Vata. This roasted corn recipe uses cilantro, which is a cooling herb that makes this recipe suitable for Pittas. Don’t skip the extra step of roasting the corn, as this is what intensifies its sweetness and makes this soup extra flavorful!

Corn soup

Summer Roasted Corn Soup

(3-4 servings)

Ingredients (everything organic)

4 ears of corn

1 Carrot, grated

1 red bell pepper, cut into ½ inch strips

½ tomato, chopped

2 cups of water

2 tbsp Olive oil

1 tsp turmeric

1 tsp cumin seeds

1 pinch asafetida powder

½ lemon, juiced

1/3 cup of cilantro sprigs, finely chopped

Salt and pepper to taste

Method

  1. Husk the corn and remove the silk (hair-like strands) from it. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
  2. Blend 1 cup of corn kernels with tomatoes and two cups of water. 
  3. Heat oil in a thick-bottomed medium saucepan. Add turmeric, cumin seeds and asafetida powder to it. After seeds brown (around 15 seconds), add the blended corn mixture. Next, add the bell pepper and carrots. Season with salt and pepper and bring to a boil. Add lemon juice and garnish with cilantro. Enjoy hot. 

Make the Most of Summer Nights with this Golden Roasted Corn Soup
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats.
Author: Chef
Recipe type: soup
Cuisine: Indian Inspired
Serves: 2 cups
Ingredients
  • 4 ears of corn
  • 1 Carrot, grated
  • 1 red bell pepper, cut into ½ inch strips
  • ½ tomato, chopped
  • 2 cups of water
  • 2 tbsp Olive oil
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 pinch asafetida powder
  • ½ lemon, juiced
  • ⅓ cup of cilantro sprigs, finely chopped
  • Salt and pepper to taste
Instructions
  1. Husk the corn and remove the silk (hair-like strands) from it.
  2. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins.
  3. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
  4. Blend 1 cup of corn kernels with tomatoes and two cups of water.
  5. Heat oil in a thick-bottomed medium saucepan.
  6. Add turmeric, cumin seeds and asafetida powder to it.
  7. After seeds brown (around 15 seconds), add the blended corn mixture.
  8. Next, add the bell pepper and carrots.
  9. Season with salt and pepper and bring to a boil.
  10. Add lemon juice and garnish with cilantro.
  11. Enjoy hot.
3.5.3251

If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats. 

Filed Under: Lunch/Dinner, Recipes Tagged With: healthy soup

Pear and Persimmon Smoothie Bowl

January 13, 2019 By kjain

Smoothie bowls are a perfect and delicious way to get you up and running in the morning. These spoonable smoothies are versatile powerhouses of nutrition and come together within minutes. A word of caution though–they are almost too pretty to eat!

You can come up with your own favorite combinations of seasonal fruits along with nuts, seeds and even edible flowers. Nuts and seeds contain essential fats and have important nutritive and medicinal properties.  I do recommend the extra step of soaking and sprouting the nuts and seeds before use. According to Ayurveda, soaking makes them more digestible, and sprouting increases “prana” or “life force”. To me, the best part about smoothie bowls are the fun toppings. Over the years I have used everything from fresh fruits, goji berries, “raw” cacoa nibs, toasted coconut, chia seeds and even edible flowers to pretty them up.

This quick and easy recipe is my current favorite and is guaranteed to get you out of your breakfast rut.

Pear and Persimmon Smoothie Bowl
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Do give this recipe a try and start creating your own favorite combinations. The possibilities are endless, and breakfast will never be boring again.
Author: Chef
Serves: 2 servings
Ingredients
  • 2 medium ripe persimmons (stems removed, seeds scooped out)
  • 1 medium ripe pear (stems removed and seeds scooped out)
  • ⅓ cup sprouted almonds (Prepare by soaking “raw” almonds in water for 24 hours, rinsing in between with fresh water till they germinate)
  • 1 orange, juiced
  • Water (if needed)
Instructions
  1. Blend all ingredients in a blender until your smoothie reaches a thick, spoonable consistency.
  2. Transfer to a bowl and add toppings of choice. You could use goji berries, walnuts, chia seeds and fruit.
3.5.3251

 

Filed Under: Recipes

Get a Head Start on Your New Year’s Cleansing with this Healthy Ayurvedic Detox Soup

December 31, 2018 By kjain

 

Who isn’t guilty of a little indulgence during the holidays? An extra piece of holiday pie, a heaping helping of your favorite scalloped potatoes dish, and before you know it, you’ve packed on some unwanted holiday pounds. But the parties and festivities are now a blur. You have rung in the New Year, and are renewing your commitment to eating healthfully again. To help you keep this resolution, in addition to addressing any improper eating habits and exercising regularly, you might want to consider incorporating vegetarian soups into your diet year-round.

Vegetarian soups can be made using a variety of organic grains, lentils, seasonal vegetables, and spices. The possibilities are endless. They can be prepared raw or cooked, chunky or well blended, and served warm or cool. According to Ayurveda, most soups are light and easy on the digestive system, and are ideal to have at the beginning of a lunch meal or as a light dinner. If taken as a part of a liquid diet, they could also help with weight reduction.

While choosing which soup is suitable for you, do take into consideration your dosha composition and the season. An example of a soup that pacifies Vata, for instance, would be a well-blended warm mung bean soup made with root vegetables and spiced with cumin and ginger, perfect for the cold autumn season. An example of a soup that pacifies Pitta would be a raw cucumber soup with cilantro garnish, perfect for a hot summer day. Kaphas would enjoy lighter hot soups made with green leafy vegetables and lighter grains like quinoa, millet and barley, perfect for the cold winter and early spring season and served chunky and well spiced.

Here is a perfect raw cleansing green soup recipe to help you detoxify and is ideal for rejiggering those not-so-great eating habits. This 100% plant-based soup is packed with seasonal greens and uses ample amounts of lemon and ginger, my two favorite ingredients to help flush toxins from the body. Additionally, the Aloe Vera juice supports good bowel movements and keeps wastes and toxins moving out of our systems.

"Raw"Cleansing Green Soup
 
Save Print
Prep time
5 mins
Total time
5 mins
 
Author: Chef
Recipe type: Detox Vegan Soup
Serves: 3-4
Ingredients
  • 2 cups organic seasonal greens (kale, chard, tatsoi, dandelions, arugula etc.)
  • ¼ cup aloe vera juice
  • 1 cup warm water
  • ¼ cup raw almonds
  • ½ cup organic apple
  • 2 tbsp Flaxseed meal
  • 1 inch piece of fresh ginger
  • 1 small carrot
  • ½ lemon, juiced
  • Salt and Pepper to taste
Instructions
  1. Blend all ingredients in the Vitamix and enjoy.
  2. A sensible diet and exercise regimen, combined with a light and nutritious soup for dinner, will help you on your way to establishing and maintaining good healthy habits year round.
3.5.3251

 

Filed Under: Breakfast, Lunch/Dinner, Recipes

Raw, Vegetarian, and Totally Delicious: These Tahini Bliss Balls will Make You the Star of Every Holiday Party

December 10, 2018 By kjain

 

The holidays are right around the corner. Your sweet tooth wants to strike the right balance this year, between overindulgence in that extra slice of pie and complete abstinence of desserts at the holiday table. What if I told you that you could not only indulge at the dessert table this year but also feel good about it? Before you dismiss me, hear me out: I’m talking about raw desserts.

Raw desserts are delicious treats made using wholesome ingredients like nuts and seeds, and other good fats like coconut oil or avocados. Nuts and seeds are essential good fats, and sprouting actually increases their nutritional value. Raw desserts do not use any refined sugars, and are sweetened using natural sweeteners like jaggery, evaporated cane juice, honey, maple syrup, stevia, or sometimes soaked dried fruits like dates, plum, or apples. Some of them contain probiotic powders that promote the growth of beneficial bacteria that are essential for good gut health.

There are many healthy raw dessert recipes, but this one is my favorite for the winter. Besides the healthful ingredients, it is very easy to put together, which is an added plus, especially in the upcoming busy holiday season.  

No- Bake Tahini Bliss Balls

These No-Bake Tahini Bliss Balls are nutritious, free of refined sugars, and very easy to prepare. According to Ayurveda, the heavy, heating, and oily qualities of raw tahini or sesame seed butter pacify the cold and dry qualities of Vata. In addition to this, Tahini is packed with minerals and vitamins and is a great source of calcium. Raw honey is a great natural sweetener with heating and astringent properties that pacify Kapha, making these my favorite go-to winter indulgence.

Ingredients (All organic)

Makes 6 servings

  • ½ cup “Raw” Tahini Butter
  • 2 tbsp “Raw” Honey
  • 1/4 cup Walnuts, coarsely chopped
  • 2 Medjool dates
  • 2 tbsp white sesame seeds

Method

Hand mix the tahini, honey, walnuts dates, and cinnamon until they come together. Make six bliss balls. Roll each ball in sesame seeds to coat evenly. Keep at room temperature. Enjoy.

As you indulge your sweet tooth this holiday season, do not forget to include raw desserts, and feel good about the added health benefits you will gain as a result of it.

No-Bake Tahini Bliss Balls
 
Save Print
Prep time
10 mins
Total time
10 mins
 
These No-Bake Tahini Bliss Balls are nutritious, free of refined sugars, and very easy to prepare. According to Ayurveda, the heavy, heating, and oily qualities of raw tahini or sesame seed butter pacify the cold and dry qualities of Vata. In addition to this, Tahini is packed with minerals and vitamins and is a great source of calcium. Raw honey is a great natural sweetener with heating and astringent properties that pacify Kapha, making these my favorite go-to winter indulgence.
Author: Chef
Serves: 6 servings
Ingredients
  • ½ cup “Raw” Tahini Butter
  • 2 tbsp “Raw” Honey
  • ¼ cup Walnuts, coarsely chopped
  • 2 Medjool dates
  • 2 tbsp white sesame seeds
Instructions
  1. Hand mix the tahini, honey, walnuts dates, and cinnamon until they come together.
  2. Make six bliss balls.
  3. Roll each ball in sesame seeds to coat evenly.
  4. Keep at room temperature.
3.5.3251

 

 

Filed Under: Dessert, Recipes, Snacks Tagged With: healthy dessert, holiday party, raw dessert, tahini bliss ball recipe, tahini dessert

Raw Mango Cheesecake

August 5, 2016 By kjain

Raw Mango Cheesecake

This easy to prepare spectacular mango cheesecake is a cooling summer treat. It is raw, vegan, gluten free with no refined sugars and does not require any baking. With just 4 ingredients in the crust and 5 main ingredients in the filling this can be put together in minutes. Serve as is with a dollop of non-dairy cream or top with more fruit before serving.

Make this no-bake cheesecake today!

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Filed Under: Dessert, Recipes

GREEN GAZPACHO

June 28, 2016 By kjain

 

green gazpacho

This delightfully refreshing cold, no cook summer soup is my modern take on the traditional Spanish gazpacho. Avacado and corn give this soup a creamy and thick consistency. The addition of painted serpent cucumbers, celery and green bell pepper give it a lovely green color. Serve at room temperature or chilled.

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Filed Under: Lunch/Dinner, Recipes

SUMMER POLENTA BOWL

June 23, 2016 By kjain

summer polenta

This creamy polenta is gluten free, vegan and quick to make. Bursting with the goodness of summer’s fresh cranberry beans and flavorful cherry tomatoes this hearty dish scores at the family lunch or dinner table every single time!

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Filed Under: Lunch/Dinner, Recipes

BLISTERED SHISITO HUMMUS

June 17, 2016 By kjain

shisito-hummus

This easy to make vegan and gluten free hummus dip uses blistered shisito peppers to give it a mildly spicy flavor. The light green color of the hummus is from cilantro. Serve this hummus with pita chips and veggies for a quick appetizer or snack.

Last week, I found these mildly spicy shisito peppers at my local farmers market.

shisito-hummus2

Well I should say more or less mild with a few spicy ones thrown in! These are insanely addictive just by themselves. You can drizzle them with some olive oil and sea salt and blister them in hot cast iron pan for a quick appetizer.

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Filed Under: Recipes, Snacks

ROASTED VEGGIE FRITTATA

June 10, 2016 By kjain

fritatta5
Chickpeas or garbanzo flour make the egg in this frittata recipe filled with roasted farmers market veggies. Easy, vegan, gluten free, dairy free and soya free with the added boost of anti-inflammatory turmeric spice. Makes for a very hearty and satisfying brunch, lunch or dinner dish.

This week I opened my CSA box to find a bunch of lovely purple dragon carrots along with my other summer veggies. The carrots are a dark purple burgundy hue with a sweet bright orange fleshy interior. These visually stunning natures masterpieces are no less than works of art just by themselves! As you can tell, I am smitten and have come down with a bad case of “carrot” love –itis☺ If you can’t find these feel free to use the rainbow carrot bunch found at your local market for a colorful frittata.

Don’t forget to use Kala Namak (pink salt) found in most Indian grocery stores if you prefer an eggy flavor. I also used nutritional yeast for a added cheezy flavor.

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Filed Under: Breakfast, Lunch/Dinner, Recipes

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Welcome to my home kitchen. Here you will find quick and easy to make meals inspired by my Indian roots and interest and curiosity of global cultures and cuisines. Read More

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