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September 25, 2018

Vata season is coming. Fall is the season that is ruled by the air and either element according to Ayurveda. All you have to do is look around you, nature is so intelligent and will show us everything we need to know and do. The leaves start chaining colour and one by one fall off, how beautiful, they show us it is the season to let go. To shed away what no longer serves us and take care of our body and mind by bringing our energies internal.

Picture it: You are in your yoga class with an intention to get through the practice, you are in the warrior series but already anticipating the end of the practice. It comes to the end of the practice and teacher gives you Savasana time but you are unable to stay still, counting the seconds that door opens up and you can get on with your life. In your everyday life this might manifest as you driving from place to place running errands, always "busy" and indulging in distractions. 

The truth is you are not alone, we live in a distracted, overwhelmin...

September 25, 2018


1/2 cup sprouted mung beans (moong dal)

1/2 cup whole green mung beans
¾ cup organic basmati rice
2 pieces kombu (optional)

1 onion, chopped
2 bay leaves
10-12 cups water

2 tbsp ghee (use coconut oil for vegan variation)
2 tbsp yellow mustard seed
2 tbsp coriander seeds
2 tbsp turmeric powder
2 tbsp ginger, fresh grated or powder
1 tbsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
½ tsp cinnamon
¼ tsp asafoetida
½ tsp Himalayan pink salt

1 cup green peas, chopped
1 cup zucchini, diced
1 broccoli

Cilantro & lime to garnish

Combine the mung beans, rice, kombu and bay leaves in a large pot.  Add 10 cups of water to start, or enough to cover mixture with 3-4 inches of water.  Bring to a boil, then reduce heat to a simmer.

Then, heat a separate sauce pan.  Add in your ghee or coconut oil, add your onion, then stir in all your spices and heat gently on low to release the flavors – careful not to burn.  Transfer spices into your pot of rice/dal, stir unt...

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Tel: 647-985-8012

© 2018 by Paras Moghtader.