‘Cooking with love’ with Keith Squires

Over 100 Vegetarian and Vegan Recipes

Inspired by Ayurveda

“Cooking with Love” is the new recipe book packed with over 100 delicious vegetarian and vegan recipes that have been heavily influenced by Keith Squires’ background in herbalism and Ayurvedic medicine. Keith has catered for 1000s of people at the Dru Yoga Centre in Snowdonia where his vegetarian menu is made with love.

‘Cooking with Love’ means just that—turning an everyday activity into something magical.

What’s the secret to Cooking With Love?… Keith says: “Simply that the way you cook and eat is just as important as the food itself. How do you make sense of all the dietary advice we receive, that is often contradictory? Ayurveda offers a logical way forward. This traditional natural healing system from India focuses on diet, lifestyle, yoga, and natural therapies, and like a compass it can give you the direction you need to take. 

In Ayurveda, there are three constitution types or ‘doshas’ Vata, Pitta and Kapha. Finding your unique constitution gives you a way of developing an effective food plan to bring you an abundance of health and vitality. 

Ayurveda also recognises that our needs vary with our age, changing seasons and time of day. It is the original personalised medicine using everyday foods, herbs and spices in a therapeutic way which suits us”.

Keith’s Ayurvedic recipes are exciting and burst-ing with health and vitality, using the six Ayurvedic tastes to balance your meal, and readily available herbs, spices and foods to enhance your digestion.

Ancient Ayurvedic principles are explained in a refreshing and entertaining way. You can enjoy over 100 easy-to-follow recipes, as well as tips, tech-niques and knowledge that will change the way you think about food forever.


Keith’s Ayurvedic Carrot Salad

Raw food, although full of vitality and living enzymes, can seem cold and unappetising. In Ayurvedic cooking there are warm salads which mix hot and cold ingredients, or have seasonings in the dressing that make them more digestible.

Serves 2–3

150 g carrots peeled & grated – 100 g fennel bulb finely sliced – 2 tbsp raisins – Good pinch of salt – ¼ tsp freshly ground black pepper – 2 tsp chopped fresh parsley – 1 tsp grated fresh ginger – 2 tsp lemon juice – 2 tbsp ghee or coconut oil – ½ tsp black or brown mustard seed – Pinch of asafoetida – 1 tsp ground cumin

For this recipe you need a pan with a well-fitting lid. Combine the carrots, fennel, raisins, salt, pepper, parsley and lemon juice in a bowl. In the pan, gently melt the ghee/coconut oil. Carefully add the mustard seeds, keeping your face away from the pan. Cover with the lid, heat and wait for the seeds to pop. Remove from the heat and wait for the seeds to stop crackling. Still keeping your face away from the pan, carefully add the ginger, asafoetida and ground cumin. Let it sizzle for a few seconds. Pour onto the salad. Mix well.

 

Jalaram’s Kitcheri

Jalaram Bapa is known as the feeding saint. He lived in the town of Virpur in the late 19th century. He along with his wife became renowned for feeding the sick and needy. One of the dishes he used to serve was curried potato with kitcheri and a yoghurt based sauce called kadhi.

This is like the kitcheri that Jalaram made. It’s a very simple, economical but nutritious dish. Every day this dish is served to hundreds of people who visit Jalaram’s temple in his home town of Virpur in Gujarat.

Serves 2

75 g basmati rice – 50 g split mung beans – 400 ml water – ¼ tsp salt – pinch of black pepper – ¼ tsp ground turmeric – ½ tsp cumin seeds – 1 tbsp chopped fresh coriander – 2 tsp ghee – ½ tsp grated fresh ginger – ½ lemon juiced

Wash the rice and mung beans thoroughly several times. In a medium pan, mix the rice, mung beans, black pepper, turmeric, ginger and water. Bring to the boil then turn the heat down to low, cover the pot and let the kitcheri cook for 30 minutes. Stir occasionally to make sure the mixture is not sticking at the bottom. Add a little more water if it dries out. It should have a porridge-like consistency when cooked. Melt the ghee in a pan until it becomes clear. Add the cumin seeds and stir until the aroma is released (about 1 minute) then mix into the kitcheri. Add the salt, lemon juice and coriander. Stir gently until well-mixed. Serve with Kadhi Sauce see below.

Recipe for Kadhi Sauce

Yoghurt is fermented, which makes it sour but also easier to digest than normal milk—hence its popularity in Ayurvedic cooking.

Serves 2

250 ml water – 1 tbsp gram flour – 75 ml live yoghurt – 1 tsp ghee -¼ tsp black mustard seeds – ¼ tsp grated fresh ginger – Pinch of chilli powder – Pinch of asafoetida – ¼ tsp ground turmeric – ½ tsp jaggery – ½ lemon juiced – ½ tsp salt

Whisk the gram flour, yoghurt and 50 ml of the water till smooth. Boil the remaining water, and slowly whisk into the yoghurt mix. Heat the ghee in a pan, add the mustard seeds and cover. Cook until they splutter. When most have crackled, remove from the heat. Add the fresh ginger and powdered spices. Mix well. Allow to cool a little then stir in the yoghurt mix. Gently reheat and stir as you bring the mixture to the boil. Reduce the heat, and then stir in the lemon, salt and jaggery. Simmer for a few minutes and keep stirring. Serve warm with Kitcheri.

 

 

 

 

 

 

 

 

 

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