• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Learn how to make medicinal pure Ayurvedic Ghee

 

After doing tons of research we finally found the pure Ayurvedic cultured ghee recipe! You know, the ghee that we read about in the Vedas that have all of these incredible medicinal qualities. Most people just think you melt butter and take the water and solids out and that is pure ghee. Well not exactly. We read that the gopis get up very early in the morning before sunset, when it is still a little cool out, and they churn curd to make butter which then is turned into ghee. Back then they did not have these man made yogurt starters that actually originated in Europe. They had to have used natural ingredients to make their curd. After research we found that in India they use tamarind with milk to create a natural culture from the air and then use that culture to make curd. This is how we are making our milk products everyday. Totally natural, nothing man made. We believe that this is how they must have done it eons ago which makes us also believe that this is pure natural ghee that Kṛṣṇa loved to eat right out of the clay pots. :)))

Please take a look at the videos that we created on how to make pure ghee and curd starter.

http://www.youtube.com/watch?v=uJHqaQgVz0o&list=PL758066AF51BEF6C8&index=9

http://www.youtube.com/watch?v=HLKxgHEZA2U&list=PL758066AF51BEF6C8

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  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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