More Favorite Recipes* 

GOLDEN MILK
Inspired by Yogi Bhajan

This delicious hot drink is very good for the spine. It lubricates all the joints and helps to break up calcium deposits.

1/8 tsp. turmeric
1/4 cup water
8 oz milk
2 tblsp. raw almond oil
honey or maple syrup to taste

Boil turmeric in water for about 8 minutes until it forms a thick paste. If too much water boils away, add a little more water. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures and add honey or maple syrup to taste.

If desired, prepare a 'reserve supply' of turmeric paste by boiling a larger quantity of turmeric and storing in the refrigerator up to 40 days.

As a change of pace, whiz golden milk in the blender until frothy and serve with a sprinkle of cinnamon.

See more about Turmeric and its health properties here.

Get Turmeric capsules here.

ALMOND MILK
Nursing mothers can use this as a nutritional
supplement in order to enhance their breast milk.
Some use it as a supplementary milk for infants.
Notice: Always check with your pediatrician, first.

Recipe yields about 5 cups of almond milk.

1.5 cups whole peeled* almonds or other whole raw almonds
4 cups water
1 tsp vanilla extract - optional
1.5 tblsp maple syrup or honey - optional
dash of cinnamon - optional

Other items:
blender
metal strainer
cheesecloth

*Peeled almonds

First thing, soak the almonds long enough to enable removal of the skin. Peeled almonds work best because they have the papery, slightly bitter almond skins removed. Unpeeled almonds can be used, but the milk will need to be strained more to get all the skins out. The most important point is that the almonds are raw, not toasted.

Cover the peeled almonds with water, and soak them for at least 4 hours.This softens them and makes them much easier to blend.

Once they're soft, strain the water from the almonds, and place the soaked almonds in the blender. Add 1.5 cups of water. Use less water in the beginning of the procedure, so the mixture will become a smoother paste.

Blend the almonds in water for 1-2 minutes. Stop occasionally to move the mixture around with a spatula. Do not be alarmed when the mixture starts looking like chunky baby food.

After a few minutes, it will become a smooth puree. Add the cinnamon and maple syrup or honey. (Note: No honey for babies before they are at least one year old. Botulism can be a problem with a baby's immune system, and honey is a possible carrier. Maple syrup is preferred.)

Add the remaining 2.5 cups of water. Blend everything together for another 2-3 minutes, until it is completely smooth and frothy. Taste the milk, and adjust the vanilla, cinnamon, and-or sweetener to taste. A pinch of salt will bring out other flavors in the milk.

The almond solids in the milk tend to give it a chalky texture. For a smoother, more creamy product strain the almond milk.

Place 3 or 4 layers of cheesecloth over a metal strainer set over a bowl. Pour the almond milk through the strainer into the bowl. Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.

Once the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. What's left is a fine almond meal. You can discard it, or you can dry it out in a very low heat oven and use it in place of almond flour in baking recipes.

Use almond milk in place of milk for drinking, on cereal, or in baking recipes. It keeps fresh in the refrigerator for 3-4 days. You can also freeze it.

YOGURT

1 quart milk
2-3 tblsp. yogurt

Place milk in a saucepan. Heat it slowly so as not to scorch it. Just short of boiling, remove it from heat and let cool to a lukewarm temperature, about 118 degrees F. As it cools, stir it occasionally. Then add 2-3 tblsp. of already made yogurt as a 'starter' and stir gently and thoroughly. You can leave the milk in the saucepan, covered, or you can pour it into a sterilized jar with a lid. Wrap tightly in a towel to hold in the heat, and place in a warm, dark place where the temperature can be maintained for 6-7 hours. A gas oven with only the pilot light on works well. An insulated cooler, or even a cardboard carton covered with a blanket will usually do the trick. Let it sit undisturbed. The temperature must be neither too hot nor too cold, or the yogurt will not form. After 6-7 hours, you may remove it from its 'hiding place' and refrigerate. To grow a stronger yogurt culture (for more acidophilus in the yogurt), allow it to sit out at room temperature for from 3 hours to three days.

JALAPENO MILK

This is a great drink for heading off a cold or flu when you feel one coming on. But be careful! It's hot. If you've never tried it before, use only the minimum quantity of jalapeno's. One more piece of advice -- it's not quite so hot if you drink it with a straw.

2-5 fresh jalapeno chiles
8 oz milk

Chop jalapeno's and blend with milk.

MANGO LASSI

2 cups homemade yogurt
2 medium mangoes - very ripe
3 tblsp. maple syrup or honey
6 ice cubes
1/8 tsp. rose water

Peel and slice mangoes. Put all ingredients in blender and blend at high speed. Serves 4-6

A HEALING RECIPE
Yogiji's Celery Pancakes


Yogi Bhajan

Pancakes made with celery may sound strange, but wait until you taste them! They will purify your blood and strengthen your central nervous system.

1/2 tsp. Caraway seeds
1/2 tsp. Oregano seeds
1/2 tsp. Cumin seeds
1/2 tsp. Fresh ground black pepper
1/2 tsp. Celery seeds
1 Cup finely chopped celery
1 Cup garbanzo flour
1/2 tsp. Salt
Ghee

Mix ingredients in a bowl, adding water to form a smooth pancake batter. Fry in ghee like a pancake. Serve with yogurt or sour cream.

Makes 8-10 pancakes.

From Foods for Health and Healing. Based on the teachings of Yogi Bhajan.

© The Teachings of Yogi Bhajan

MORE VEGETARIAN FAVORITES

AVOCADO ON TOAST - Tastes like fried egg sandwich! Options: Add paprika, chili pepper, and/or salt and pepper on top.

AVOCADO SANDWICH - Spread avocado on bread with any of the following on top: onions, tomatoes, lettuce, mayo, sprouts, vegetarian baco-bits, or anything else that sounds good. Add salt and pepper to taste.

BAKED BEANS - Comes in meatless/vegetarian styles at grocery store (you can add sauteed celery, onions, green peppers, barbeque sauce, salsa, and mustard, to give it more taste and healthy benefits.

BAKE POTATOES - Bake potatoes and add butter, sour cream, parsley, chives, cottage cheese, salsa, beans, cheese, broccoli, or anything you desire.

BEANS AND RICE - Add canned (or cooked) beans and cooked rice together with salsa and serve on shells. Any bean and grain combination provides a complete protein component.

BLT SANDWICH - Vegetarian BLT Sandwich - Soy bacon, lettuce, and tomato, with mayo on the good bread of your choice.

CEREAL AND MILK - For any meal, day or night. Add honey or maple syrup to taste.

CHILI - In sauce pan add (twice as many beans as tomatoes) kidney beans and chopped canned tomatoes, and add sauteed onions and garlic and chili powder to taste and simmer for about an hour. Add a little honey or maple syrup to taste.

COTTAGE CHEESE AND FRUIT - Add any type of canned or fresh fruit on cottage cheese. Add honey or maple syrup to sweeten.

EGGPLANT CASSEROLE - Peel and slice eggplant into thin strips similar to a thin piece of ham. Dip in breading and fry or bake until cooked to taste. Add tomato sauce (above) and grated cheese of your choice. Bake for about 20-30 minutes or until cooked to your taste.

JELLO - Make according to directions on box, but cut down on the amount of water if adding canned fruit. Click here for vegetarian jello recipe. Good combos include: Lime or orange with cottage cheese and pineapple, lime or orange with cottage cheese and pears, Orange with mandarin oranges (canned), or without cottage cheese, if desired. However, the cottage cheese adds protein. Let your imagination run wild!

OATMEAL - You can add: cinnamon, raisons, cranberries, applesauce, apples, any fruit, green chilies, brown sugar, yogurt, coconut, vanilla flavoring, almond flavoring, chocolate chips, nuts, etc. again, anything that you like.

POTATO SALAD - Boil 8-10 potatoes in water on stove for about 1 hour or until soft (test by inserting a fork) and let cool and peel chop into bite-sized pieces. Add chopped sweet onions, celery, mayo pickle relish, mustard. Add any other family secret ingredient by asking Mom or Gramma.

SOPA SECA (Spanish Rice) - Put about a cup of Basmati Rice or Uncle Ben's Converted Rice in a saucepan and cover with oil. Cook for about 5 minutes, LOW HEAT, or until the rice is lightly browned and expanded about 3-4 times it original state.

Add chopped onions and garlic MEDIUM HEAT, about 5-6 onions and about 2-3 tablespoons of garlic, more if you want it extra garlicky. Saute and stir frequently until the rice absorbs the flavor of the garlic and onions and the onions are soft and mushy.

Add 1 large can of whole tomatoes "smashed" in a molcajete bowl or blender so the tomatoes are in small pieces. This provides the liquid needed for the final cooking of the rice. Cook until tender. Add salt and pepper to taste and let stand until ready to eat. The next day is actually better for this rice, since the garlic and onions are stronger and the rice has absorbed more of the flavor the second day. MORE.

SPAGHETTI SAUCE - Use the prepared meatless Ragu sauces, or any other brand. Ragu Roasted Garlic is our favorite. Saute chopped garlic (about a tablespoon), onion (1), green pepper (1), mushrooms (1 small can), celery (1 stalk finely chopped), into a saucepan and saute in oil or butter for abut 10 minutes, or until cooked to your taste.

Add 1 jar of your favorite sauce and simmer on lowest setting on stove for about 15 minutes to let the sauce absorb the taste of the veggies. Add a little honey or maple syrup to taste.

May be frozen if desired for a later serving, or will keep in fridge for about a week for future servings.

TAPIOCA PUDDING - Make according to recipe on back of box, but separate eggs, beat the egg whites to foamy peaks while adding 1/2 of the sugar called for, and then add the rest of the mixture to the meringue to make very light tapioca. Also, try adding 2 times the real vanilla called for in the recipe.

TOAST - With jam, with peanut butter, or with raw garlic pieces.

YOGURT AND CEREAL - Add any type of cold cereal and fruit to yogurt.

YOGURT AND FRUIT - Add any type of fruit to yogurt.

A FAVORITE HEALTHY DRINK
Yogi Tea

Introduced to the West in 1969 by Yogi Bhajan.

Yogi Bhajan

2 quarts of water
20 cardamom pods (crack open with a rolling pin)
15 black peppercorns
10 whole cloves
3 - 6" cinnamon sticks
8 - 10 slices (1/4") of ginger root
1 hand-full of black or jasmine tea, or use 2-3 tea bags

Cover combined ingredients with lid and boil in a stainless steel pot for at least 45 minutes. Let cool. Add 50% milk and bring to a boil again. Then add a pinch of black or jasmine tea per serving and let steep for 5 minutes. Strain and add Honey or Maple Syrup to taste. See dangers of using Aspartame (sugar substitute).

The Benefits of Yogi Tea

Yogi Tea is a delicious ancient Eastern recipe and remedy. It acts as a tonic for the entire nervous system. It reduces tiredness and helps restore mental balance. Yogi Tea is a remedy and preventative measure for colds, flu and sinus problems. The peppercorns are a blood purifier, cardamom is for the digestive system, cloves are for the nervous system, cinnamon is for the bones, ginger is an aid in strengthening the nervous system, as well as energizing the entire person, and the black tea acts as a catalyst for the other ingredients. Milk aids in the assimilation of the spices and helps avoid irritation of the stomach and colon. And the mucous-producing qualities of milk are greatly reduced by boiling the milk. Most folks love the aroma and taste of Yogi Tea. See More. See Golden Milk. See Almond Milk.

ANCIENT YOGIC FORMULAS

For the immune system ...
Blend five jalapeno peppers in one glass of milk for 30
minutes. Drink this blend and repeat daily as necessary.

For the blood ...
Include liberal amounts of raw onions, garlic and ginger
in the daily diet. Cooking or processing these herbs will
somewhat weaken their effectiveness and should be
avoided, but is recommended in some cases.

Raw onions can be eaten, immediately after peeling, with
salads and in sandwiches. They can also be used in
many cooked dishes. Mix one cup of fresh onion juice and
one cup of fresh mint tea and drink.

Raw garlic can be chopped and eaten, immediately after
peeling, on toast, in salads, on pizza and may be added
to many cooked dishes. Drink fresh garlic juice mixed
with almond oil or mint tea.

Raw gingerroot can be sliced and boiled to make a tea.
Boil four to five slices of fresh gingerroot in three cups of
water, add honey to taste and drink as often as you like.

All three of these herbs can be sautéed together until
lightly brown. Then add fresh black pepper and cook this
mixture with mung beans and rice and may you be ...
Healthy, Happy and Holy.