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[/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[/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.