One of our members, Jeeta, is a Trained Ayurvedic Lifestyle Consultant, who is always bringing in treats she cooks from home for the teachers to enjoy.  Her cooking can be described as aromatic and frankly, just made with love.  Here is one of her ayurvedic inspired recipes we asked her to share after she brought it in this month for us to try.

She says, “This dish can be enjoyed as breakfast or as a meal.  You acn use almond or oat milk if you are vegan.  It’s one of the best remedies to pacify both pitta and vata.  It is very good for pitta because the tastes are sweet and cooling. ”

​Hope you enjoy!

1 cup rice
5 cups milk
2 tbsp almond flour
1/4 cup sugar
1/4 cup pistachios
7-10 strips of saffron
2 dates finely chopped (optional)
2 dried figs finely chopped (optional)
A pinch of ginger powder
A pinch of cardamom powder

Cook the rice in 2 cups of water.  In a heavy bottomed pan bring the milk to a boil.  Add to it the cooked rice, almond flour, sugar, and saffron.  Turn the heat to the lowest setting and allow the milk to boil down to about 3 cups.  Stir from time to time.  This is the time to use an immersion blender to get to your preferred texture/thickness.  Add everything else and enjoy warm or serve cold.  Can be refrigerated for two days.