UMA All-Natural Challenge Recipes


The UMA All-Natural Challenge is just a few days away! We hope you're ready to join us on our journey towards a healthier, all-natural lifestyle. This week, we're leaving processed food and chemical-packed beauty products behind and taking simple, actionable steps towards a better future. 

A little worried about what you're going to eat when processed food is off the table? It may seem daunting to cut out your quick grab-and-go favorites, but with a little extra preparation, non-processed meals can also be quick and easy! Here's a few ideas to get you through the week. 

Warming Vegetable Ragout (Serves 2)

[caption id="attachment_13058" align="aligncenter" width="860"]Photo via Mustard with Mutton Photo via Mustard with Mutton[/caption]


  • 1 large onion – cut into wedges
  • 1 medium turnip
  • 2 medium carrots
  • 1 medium beetroot
  • ½ cup vegetable stock
  • Spices: 1 tsp. curry powder, cinnamon (pinch), turmeric (pinch)
  • Parsley leaves and lemon zest (for garnish)
  • Ghee (clarified butter), mustard oil, and unsalted butter
  • Salt & pepper


  • Pre-heat oven to 425 degrees F
  • Peel and chop the turnip, carrots, and beetroot into ½-inch cubes and toss with half a teaspoon each of ghee and mustard oil. Place on a baking sheet and roast for about 20 minutes, until the vegetables are tender
  • Heat ghee in a large skillet and cook the onions until golden brown
  • Add the roasted vegetables into the skillet, adding vegetable stock, spices, and salt and pepper to taste. Simmer for 3-4 minutes until vegetables are thoroughly coated
  • Garnish with parsley and lemon zest

 Optional: Pick cornbread for your choice of carb for its kapha-moderating properties!

Carrot Probiotic Drink (8 servings)



  • 5-6 medium carrots
  • 2 medium beetroots
  • 8 cups of filtered water
  • Chili powder
  • Mustard powder
  • Black salt, to taste


  • Thoroughly rinse and peel the carrots and beetroot
  • Sliver the carrots and beetroot into 1-inch long pieces
  • Mix all the ingredients together in a glass or ceramic jar, and cover with a lid or muslin cloth
  • Leave the jar in the sun for 3-4 days, stirring the jar every day with a clean wooden spoon and covering it back up after stirring
  • The fermentation should lend a sour taste to the mix, which should be ready to drink in 3-4 days
  • Consume within 1-2 days of making for a great digestive boost and kapha-pacifying goodness!

Slow-Cooker Recipe: Mustard and Turnip Greens (4-5 servings)

[caption id="attachment_13056" align="alignnone" width="860"]Photo via Simply Recipes Photo via Simply Recipes[/caption]


  • 3-4 lb. mustard greens (the world’s healthiest greens according to Whole Foods!) – sub kale if not available
  • 3 medium turnips, peeled and quartered
  • 1 cup vegetable stock
  • Spices: ½ tsp. turmeric, chili powder, salt & pepper (to taste)
  • Ginger, 2-inch, chopped
  • 1 jalapeno pepper, chopped
  • 7-8 garlic cloves, chopped


  • Thoroughly clean and rinse the greens and turnips and boil on high heat for 10 minutes
  • Drain the greens and add to slow cooker with stock, ginger, jalapeno, garlic and spices
  • Slow cook on low for 4.5 hours
  • Garnish with parsley leaves and serve!

And don't forget the following items you'll need to participate: 


To be even more prepared, check out our simple guide to determine your Ayurvedic body type. 

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