Ayurvedic BBQ ideas

ayurvedayogadiet
Written By Bibi Lorenzetti

Lentil Loaf “Burger”

Ingredients:

  • ½ cup dry green lentils

  • ¾ cup barley

  • 1 ½ cups water (for soaking and cooking)

  • 2 tablespoons ghee

  • 2 teaspoons sea salt (try smoked sea salt for extra oomph)

  • 2 teaspoons cumin powder

  • ½ teaspoon black pepper

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper

  • 3 green onions

  • 2 celery stalks

  • 1 large carrot OR 2 medium beets

  • 1 cup oats

  • 2 tablespoons tamari

  • 1 egg OR 2 tablespoons ground flaxseed

  • 2 tablespoons nutritional yeast

  • 1 teaspoon maple syrup

  • 1 teaspoon apple cider vinegar OR lemon juice

  • 2 tablespoons fresh chopped parsley

Directions:

Soak the lentils and barley separately in water for at least an hour before cooking. Bring the barley and water to a simmer, and cook for 25 minutes, then add the lentils and cook an additional 20 minutes or until tender. Drain, rinse under cool water, and set aside.

In a pan, heat the ghee and add the spices (salt, pepper, cumin, smoked paprika, and cayenne) until the aroma lifts. Remove from heat and set aside.

Roughly chop the carrots or beets, green onion, and celery. In a food processor, add the chopped vegetables, spiced ghee, tamari sauce, nutritional yeast, parsley, maple syrup, and lemon juice. Pulse a few times until medium chopped. Add the oats, cooled lentils, barley, and the egg or flaxseed. Pulse until it is combined and sticks together but isn’t pulverized.

Line a baking sheet with parchment paper. Form into patties about ¾-inch thick, and 3 ½–4 inches in diameter. This recipe should make about 6–8. Now you’re ready to cook!  

After lightly greasing with sunflower oil or ghee, heat a cast iron skillet on the grill. Cook the lentil patties for about 10 minutes on each side, 20 minutes total. In the last 5 minutes, baste the top with Ayurveda-inspired barbecue sauce (see below).

Serve on a bun with your favorite toppings or in a collard green wrap for a lighter meal!

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Ayurveda-Inspired Barbecue Sauce

Tamarind and orange peel make this sauce unique. Using the orange peel is less heating than using orange juice because the peel is slightly bitter. Tamarind is astringent and has a complex sweet-tart flavor.

Ingredients:

  • 2 tablespoons sunflower or olive oil

  • ½ teaspoon brown mustard seeds

  • 1–2 inch fresh ginger, peeled and grated

  • 1 teaspoon salt

  • 4 tablespoons tomato paste

  • 1 teaspoon orange zest

  • 1 tablespoon rice vinegar

  • ¼ cup tamarind paste

  • 2 tablespoons vegetarian Worcestershire sauce

  • 3 tablespoons tamari

  • ¼ cup maple syrup

Directions:

Heat the oil. Add the salt and brown mustard seeds and cook until the seeds pop, then add the ginger. Cook until the aroma lifts. Remove from heat. Add all ingredients to a blender, puree, and enjoy! This sauce keeps for about one week in the refrigerator.

Hibiscus Tulsi Cooler Recipe to Balance Pitta

Ingredients:

Directions:

Place the herbs in a jar, add the hot water, and let sit. Add orange juice, berries, mint, and rose petals after the water is no longer hot. The longer the herbs and fruit steep, the more flavorful the tea. Let cool, chill slightly, and enjoy.


Recipes from Bayan Botanical

Bibi Lorenzetti
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