Risotto has been one of my favorite dishes for as long as I can remember. I found a recipe, and of course, made it healthier. This version can be made vegetarian by substituting veggie stock for chicken stock.
- 4 tbsp olive oil, divided
- 2 red onions, diced
- 3 cloves garlic, minced
- 1 pkg mushrooms, chopped
- 2 bay leaves
- 2 tbsp fresh thyme, chopped
- 2 tbsp butter
- salt & pepper
- 1 ½ cup Arborio rice
- ½ cup dry white wine
- 4 cup Chicken or Veggie broth
- ½ cup fresh Parmesan cheese, grated
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add onion & garlic, cook, stirring until translucent, about 5 minutes. Add herbs & butter, saute for 3 to 5 minutes until lightly browned. Season with salt & pepper. Set aside in a medium bowl.
- Saute mushrooms in 1 tbsp olive oil until tender. Season with salt and pepper. Add to onions and set aside.
- Add the rice and 2 tbsp olive oil and stir quickly coating the rice and saute for 3 min stirring every minute. Watch carefully as to not burn the rice. Stir in wine and cook until wine is almost all evaporated.
- Add 1 cup of broth and cook, stirring, until the rice has absorbed the liquid.
- Add remaining broth, 1 cup at a time, placing the lid back on in between stirring.
- Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
- The risotto should be slightly firm (but not chewy, add more liquid if needed) and creamy (not mushy).
- Add onion, mushroom and herb mixture to the rice and combine.
- Stir in the Parmesan cheese and cook briefly until melted.
Served with roast chicken and asparagus, it’s the perfect dish for spring. A glass of white wine is a nice touch. Enjoy while sitting outside, watching nature come back to life.
One of my favorite creations from Kaycee, homemade applesauce, it’s delicious, yet simple. A great way to start your morning, by itself, or on top of our Ayurvedic Crockpot Oatmeal. Or for a snack, with a little more decadence, with a dollop of vanilla ice cream. Or still creamy, yet not as decadent, a dollop of Greek Yogurt. And of course I add extra cinnamon on top of mine for extra deliciousness.
- 5 lb of apples (peeled and cut into chunks)
- 1 cinnamon stick
- 5 whole cloves
Sweet potatoes are abundant in East Texas in the Fall. Join us for a retreat the fourth weekend in October and you can check out the Golden Sweet Potato Festival. So much fun…even Oprah made a visit a few years ago.
We absolutely love sweet potatoes, not only for their great taste, but also for the nutritional value. They are high in fiber, yet low in sugar, plus a great source of Vitamin A (366% of the necessary daily requirement).
We serve mashed sweet potatoes and mini sweet potato pies (as a birthday treat) in the Winter. We add sweet potatoes to our Chicken & Vegetable Curry and we have a to-die-for sweet potato hash on Sunday mornings during our Fall and Winter retreats. But this recipe is my absolute favorite. A little bit of spice makes it interesting. This is especially good for you, based on Ayurveda principles, to warm you up in cooler weather and keep your digestive system happy and functioning properly. Plus, you can make a double batch and freeze what you don’t use. Enjoy!
Now’s the perfect time to savor the flavors of summer before it’s too late. The end of summer is always bittersweet for me – the promise of cooler weather, yet the end of the season for my favorite fruits and veggies. There’s nothing better than a juicy peach from Ham Orchards or a handful of plump East Texas Blueberries to make my heart sing.
If you have yet to savor our freshly prepared, Farm to Table dishes, you’re in for a treat. Our guests rave about our healthy and delicious meals, prepared with lots of love – from locally sourced produce and meat to homemade rosemary and garlic breads. Best of all, you don’t have to lift a finger. No chopping, no cooking, no cleaning up – just relaxing, chatting and enjoying the flavors. Hungry for homemade meals alongside yoga, laughter and wine? Book here.
Winter is officially here, but if you’re in Texas you wouldn’t know it. I promise I’m not complaining. The 70 degree days don’t really fit with the holiday festivities, but with February right around the corner I know I won’t be the only Texan missing these blue sky, balmy days of early winter.
According to Ayurvedic principles, Winter is the season that our digestive fire is the strongest. To maintain balance in our bodies during the winter months, Ayurvedic principles encourage eating foods that are warm, cooked, slightly oily, and well spiced. With our bodies being naturally inclined towards heavier foods during this season, oatmeal makes the perfect meal to begin those cold, winter mornings.
If you’re interested in learning more about Ayurvedic principles, read this: Winter Guide. We also share Ayurvedic Cooking & Eating Tips at our Detox Retreats.
It’s fall and that means it’s sweet potato season! Sweet potatoes are hands down one of my favorite veggies. Did you know that sweet potatoes are superfoods packed full of health benefits? Make these muffins for your friends and family over the holidays, or make them on a Sunday evening to enjoy for breakfast all week! If you have leftover mashed sweet potatoes, you can do what I did which is replace the sweet potatoes and milk with leftover mashed sweet potatoes.
If you’re intimidated by making more exotic dishes, fear not! This Curry recipe is simple and delicious, and only requires a few obscure ingredients. Our guest love this curry. It’s on our fall/winter menu. Enjoy it at a Upcoming Retreats.
Oh, and if you like cooking (or even if you think you don’t like cooking), I highly recommend the article Why I Cook, written by Dr. Andrew Weil.
I don’t know about you, but I love having a sweet treat to come home to; something that’s sweet enough to satisfy my craving, without making me feel guilty. These easy, no-bake cookie bars are safe enough to have around the house (because if you’re anything like me, there are days when half of the pan will disappear), and they’re made with coconut oil–which is receiving so much praise for it’s health benefits!
Coconut oil, if you’re not familiar with it, is basically like a miracle in a bottle. You can Google “benefits of coconut oil” and see that even WebMD lists “Uses and Effectiveness” of coconut oil for heart disease, high cholesterol, dry skin, Alzheimer’s, IBS, and more.
Coconut Oil No-Bake Cookie Bars Read More
Looking for a little bit of refreshment in the mid-day heat of summer? This watermelon-feta salad with fresh basil and mint has you covered. Plus, with the sweet benefits of basil and health benefits of mint, it’s a healthy snack to add to your day!
Watermelon-Feta Salad with Fresh Basil and Mint
- ½ large watermelon
- 1 cup feta
- fresh basil, thinly sliced
- fresh mint, thinly sliced
- 1 large jicama
- juice of 2 limes
- 2 tbsp honey
- Use melon baller to scoop out watermelon.
- Peel jicama and dice into ½ inch cubes.
- Whisk together lime juice and honey.
- Toss everything to combine; chill until serving.
So, this recipe sounds a little weird but I promise it’s amazing if you love sweet and savory combos. This idea came one morning when I had a lot of random things on hand, and no idea what to make. I’d recently visited a local brunch spot that served a pecan waffle with blue cheese-cayenne butter (and moonshine syrup which I actually ate with my spoon at some point during the meal) – it was amazing to say the least – and somehow I ended up with one of my favorite kitchen creations: the jalapeño-blueberry cornmeal pancake.