For many, the concept of food combining—the idea that some foods digest well together while others do not—is entirely new, and somewhat foreign. But according to Ayurveda, it is an essential part of understanding how to eat properly.
Continue Reading >
This dish is easy to make and delicious any time of year, but especially perfect for the holiday season. It also makes a great lunch to bring to the office or take on the airplane during holiday travel. Be ready to share this recipe!
A handful of fresh parsley or basil, chopped (optional)
Rinse and drain the rice. If you are using a rice cooker, add the brown and white rice and water. Depending on your rice cooker, you may need more or less water. Most rice cookers automatically shut off when the rice is done.
If using a pan, add the brown basmati rice and water and bring to a boil. Cover and reduce heat to low. Set a timer for 20 minutes. When the timer goes off, add the white rice and continue cooking on low for a final 20 minutes.
Warm the ghee in a large pan and add the ginger, spices, salt, and cashews. Cook for a few minutes until the aroma comes up. Add the carrots and broccoli and stir to coat. Add a little water to the bottom of the pan (to about one-quarter of the height of the veggies), cover and turn the heat to low. Simmer gently until the vegetables change color. Remove from heat and stir the vegetable mixture into the rice. Garnish with fresh parsley or basil. Cover, and you are ready to go!
*These statements have not been evaluated by the Food and Drug Administration. Banyan Botanicals products are not intended to diagnose, treat, cure, or prevent any disease. The information on this website is for educational purposes only and is not a substitute for medical advice, diagnosis or treatment. For more information pertaining to your personal needs please see a qualified health practitioner.