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Three Ayurvedic recipes fit for the winter holidays

“We need to ground down in winter,” with warm, hearty but healthy foods that bow to the season, says Jessica Mascle, owner of Root and Rise Yoga and Ayurveda.

We can also use a pick-me-up to get us going in the morning, which is why Mascle shared the following three recipes to reflect her seasonal eating philosophy for this time of year.

Fresh Squeezed Juice 

4 navel oranges, with skin, pith and seeds removed

4 grapefruits, with skin, pith and seeds removed

2 lemons, with skin, pith and seeds removed

1 quarter-sized cut of fresh ginger

Run all ingredients through the juicer and enjoy!

Season’s eatings: Ayurveda brings a healthy warmth to the holidays

Baked Banana and Date Oatmeal

3 ripe bananas

1 cup coconut milk

1 teaspoon cinnamon

1 teaspoon cardamom

Drizzle raw maple syrup

¼ cup peeled chopped almonds

1 cup steel-cut oats

Pinch sea salt

Oatmeal topped with baked bananas, almonds, dates, and spices is the kind of warm meal that balances the winter chill of a Buffalo-Niagara winter, Jessica Mascale says. (Mark Mulville/Buffalo News)

Preheat oven to 350 degrees

Peel and slice bananas in half and place in a baking dish. Mix coconut milk, maple syrup, spices and dates in a blender.

Pour over bananas.

Sprinkle with almonds and sea salt.

Bake for 20 minutes

Meanwhile, boil 6 cups of water.

Add a pinch of sea salt.

Add steel cut oats

Boil until the water is mostly absorbed.

In a bowl, add your oatmeal and top with some of the baked banana mixture.

Store the banana mixture to use the next day as well.

Sweet Potato Mung Dahl Stew features many ingredients that pair well with a seasonal eating regimen during winter in the region, Jessica Mascle says.
(Mark Mulville/Buffalo News)

Sweet Potato and Curried Mung Bean Stew

4 roasted, peeled and chopped sweet potatoes

1 tablespoon ghee

1 tablespoon olive oil

3 chopped cloves of garlic

½ cup chopped onion

1 tablespoon chopped fresh ginger

1 cup chopped green beans

1 cup chopped zucchini

1 teaspoon mustard seed

1 tablespoon curry powder

1 cup mung bean dahl

2 cups vegetable broth

Cilantro for garnish

Roast the sweet potatoes in the oven beforehand.

Place ghee and olive oil in pan and heat on medium. Toast mustard seeds till they pop and toast curry powder.

Add soaked and rinsed mung beans, chopped garlic, onion, ginger, green beans and zucchini, fry a bit.

Add the broth and let cook for 12 minutes.

Add the roasted sweet potatoes.

Simmer for 15 or more minutes on low heat.

Serve over basmati rice and garnish with fresh cilantro.

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