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Ayurveda believes that understanding the individual is the key to finding a truly balanced diet.

It places emphasis on making sure each dish is cooked and spiced in a way to achieve maximum digestibility, as well as superb taste and food value.

Prune Mousse

  • 250g dried prunes, pitted
  • 250ml water
  • 1 tablespoon agar agar flakes
  • 1 tablespoon honey or date syrup (optional)
  • 500ml creamy yogurt
  • 1 teaspoon lemon juice
  • 25g chopped nuts, to decorate

Put the prunes and water in a pan, bring to boil and simmer for 20 mins until soft. Transfer to a food processor and blend until smooth.

Return the prune pruee to the pan, stir in the agar agar flakes and cook for 2 mins. Allow to cool slightly.

When lukewarm, fold in the honey or date syrup, yogurt and lemon juice. Pour into individual dishes and chill until set. Decorate with chopped nuts before serving.

Dates or any other dried fruits may be used instead of some or all, of the prunes.


  • 1 litre (1 ¾ pints) milk or soya milk
  • 3 cardamom pods
  • 75g basmati rice, rinced
  • 2 tablespoons cashew nut pieces
  • 3 tablespoons raisins
  • 125ml date syrup/ honey or jaggery

Bring the milk almost to the boil in a pan, reduce the heat to low and simmer for about 15-20 mins, stirring frequently.
Remove the seeds from the cardamom pods, crush them slightly and add to the milk. Add the rice cashew nuts and raisins (add a pinch of ground saffron if desired). Cover the pan and continue to cook over a low heat for about 20-30 mins, until the rice is soft. Remove from the heat, stir in the date syrup/honey or jaggery and serve.

Shredded Carrot & Cashew Nut Salad

Use almonds, hazelnuts or pistachios instead of cashews if you prefer

Prep time: 5 mins
Serves 6

  • 1 cup (240ml) scraped finely shredded carrots
  • 1/3 cup (80ml) finely chopped red bell peppers, steamed and seeded
  • 1/3 cup (50g) chopped cashew nuts, toasted
  • ½ teas spoon salt
  • 2 tablespoons yogurt or crème fraiche (optional)
  • 1 tablespoons ghee or vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 tablespoon chopped coriander or parsley

Combine the carrots, bell peppers, nuts, salt and yogurt or crème fraiche in a mixing bowl.

Heat the ghee or oil in a small saucepan over moderate heat until it is hot but not smoking. Add the mustard seeds and fry until they splutter, pop and turn grey. Pour this seasoning into the salad, add the fresh herbs and toss.

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