Bodhimaya Recipes

 
  Bodhimaya Method Detox Granola

bodhimaya granola

We recommend this as a weekend treat when you want to stay healthy, but still enjoy a treat. 

Makes 10 servings

6 cups gluten-free rolled oats

1 1/2 cups shredded coconut (large flakes)

2 cups mixed nuts and seeds – almonds, brazil nuts, cashews

1 orange rind, finely chopped

Wet mix – 1 cup coconut oil

Wet mix – 1/2 cup honey

Wet mix – 1 tsp vanilla extract

Wet mix – 1 tsp Orange Blossom water

 

Cashew Milk

3/4 cup raw unsalted cashews

3-4 cups filtered water, plus more for soaking cashews

2 or 3 whole pitted dates

1/2 tsp vanilla

Dash salt 

 

MILK

To make the milk, soak the nuts overnight and drain the water away the following morning. Add the nuts to a blender with the fresh water and other ingredients. Blend until a smooth milky liquid adding as much water as needed to get the right consistency.

 

GRANOLA

Pre heat oven to 175 degrees C or 325 degrees F

Mix dry ingredients – oats, nuts and seeds, raisins, orange rind together in large bowl.

Save the coconut chips and put aside for use later.

Add ingredients together and mix well ensuring everything is coated.

Spread onto tray 1 cm thick and bake in oven.

Check after 20 mins , stirring, checking every 10 minutes to stir until it is all golden brown

Add the coconut chips for the last 5 minutes to lightly toast.


Bone Broth

Great for the gut, skin, hair, nails and just about everything else. This will turn into your 'can't live without' health and beauty diet staple. It is also the best based for a soup. 

 

1 organic chicken with bones

1 onion, coarsely chopped

3 carrots, chopped

2 celery sticks, chopped

3 garlic cloves

2 tbsp apple cider vinegar

2 tbsp coconut oil

Sea salt and black peppercorns

Handful of herbs - choice of parsley, rosemary or sage

 

- Place the chicken in a large stockpot and add enough water to cover the chicken.

- Add the rest of the ingredients to the pot

- Bring to the boil then lower the heat to a gentle simmer. Boil for the pot for 6 - 8 hours.

- Remove the chicken and place on a platter to cool. Once the chicken has cooled remove all meat from the carcass (This can be used for a chicken salad or other dish).

- The stock can be strained at this stage or the vegetables can be put through a high-speed blender and added back to the pot.

- For a richer stock, add the carcass and continue to cook for a further 4 - 5 hours.

- This stock will keep in the fridge for 3 - 4 days or can be frozen for up to 1 month. 


Chicken Pho Soup 

Serves 4 

  • 2 litres bone broth or vegetable stock
  • 2 large onions, finely diced
  • 1 cinnamon stick or ¼ tsp ground cinnamon
  • 4 whole cloves
  • 2 star anise
  • a thumb-sized piece of fresh root ginger finely diced
  • 2 garlic cloves finely diced
  • 2tbsp fish sauce
  • 1 1/2 tbsp of gluten-free soy sauce 
  • grated zest of 1 unwaxed lime
  • 4 chicken breasts 
  • 200g green beans, halved
  • sea salt

To Serve

  • 1 1/2 tbsp peanuts
  • 1 red chilli, finely sliced
  • 150g bean sprouts
  • 1 1/2 tbsp fresh Thai basil roughly chopped
  • 2 handfuls of fresh coriander roughly chopped
  • 2 spring onions, sliced finely 
  • 2 limes cut into wedges 
  • 2 carrot cut finely into long thin strips 
  • 1/2 a very finely cut savoy cabbage 
  • 2 courgettes cut finely into long thin strips 

 

1. Toast the peanuts over a gentle heat until golden then out them to one side

2. Add the broth to the pan along with the cinnamon, chopped onion, fish sauce, soy sauce, cloves, star anise, ginger, garlic, a pinch of salt, and the lime zest. Bring to a gentle simmer and leave for 30 minutes. 

3. Add the whole chicken breasts and cook with a medium simmer for 20 minutes or until the chicken is thoroughly cooked. 

4. While the chicken is cooking cut the carrots, cabbage, courgettes. Add then to a bowl and mix along with the beansprouts

5. Once the chicken is cooked through, remove to a plate to cool, then cut into thin slices. You can test to see if they chicken is done by making a cut in the thickest part of the breast. If the juices run clear, the chicken is ready.

7. Strain the broth. Return to the pan with the halved green beans and simmer for about 4 minutes.

8. Add the chicken to warm through along with half of the coriander. 

9.  Roughly chop the toasted peanuts, the chilli, the Thai basil, the other half of the coriander and spring onions and leave to one side.

10. Put the carrots, cabbage, courgettes and beansprout mix into four bowls and then cover with the broth and the chicken. sprinkle over the peanut, chilli, spring onion and herbs and sever with a wedge of lime on the side


Ayurvedic Coconut Vegetable Curry 

Serves 6

  • 2 tbsp ghee
  • 1 medium onion diced 
  • A thumb nail of root ginger chopped finely
  • 2 cloves of garlic finely chopped 
  • 1 ½ tsp mustard seeds
  • 2 thai chillis
  • 1 ½ tsp coriander seeds
  • 1 ½ tsp turmeric powder
  • A good pinch of salt to taste 
  • 7 tomatoes diced 
  • 250ml of coconut cream
  • 800g of drained chickpeas 
  • 200g of green beans 
  • 3 cups of green peas
  • 3 medium carrots diced 
  • 2 heads of broccoli for the broccoli rice
  • Fresh coriander, handful (optional)

- Heat oil in a large saucepan.

- Add onion and cook slowly until golden brown

- Add ginger, garlic, mustard seeds and coriander seeds and stir in quickly.

- Add turmeric and salt to taste. Stir

- Add chopped tomatoes and the chilli. Cook for 25 minutes to make a rich sauce.

- When oil comes to top of the tomato sauce, add in coconut cream.

- Cook for a further 5-10 minutes 

- Add the chickpeas and warm through.

- Put in the beans, pease and carrots in to the sauce. Heat until it begins to bubble, then 10 minutes more. Turn off heat and leave to sit, the vegetables will slowly cook with the residual heat.

- Serve on broccoli rice 

Grain-Free GLUTEN-FREE Bread

 

4 eggs

1 1/2 cups of ground almonds

1/2 cup of arrow root

1/4 cup of ground flaxseeds

1/2 tsp salt

½ teaspoon of bicarb of soda

1 tsp of honey

1/2 tsp of cider vinegar

2 tbsp. sesame seeds and some extra for topping

1/4 cup of sunflower seeds

 

- Pre heat oven to 175 degrees C 350 or degrees F

- Line one tin with baking paper 

- Mix the arrowroot, almond flour, ground flax seeds, salt, baking soda and the seeds

- In a large bowl beat eggs with a hand mixer until very thick and frothy (about 4-5 minutes)

- Stir honey and vinegar into the eggs, then fold dry ingredients into egg mixture until well mixed

- Pour batter into prepared tin, bake for 30 minutes. Check to see if it is baked with a knife. If you put the knife into the middle of the bread it will come up clear if it's ready

- Let cool for 10/15 minutes before removing from the tin.

  Juice Detox Smoothie

  toasted pumpkin and sunflower seed bread

Avocado Pumpkin & Sunflower Seed With Grain-Free Bread

 

Serves 2

 

8 teaspoons of pumpkin seeds

8 teaspoons of sesame seeds

Avocado

A small squeeze of lime

Salt and pepper and a tiny pinch of chilli flakes for the seeds

A drizzle of olive oil

 

- Take a frying pan and place seeds in with the salt pepper and the chilli flakes. Place on a hob and lightly toast for a few minutes until they begin popping or splitting.

- Toast the Bread.

- Peel half the avocado and mash until chunky, adding a little lime to taste. Spread a thick layer on the toast.

- Sprinkle the seeds onto the toast.


Broccoli or Cauliflower rice

Serves 4

2 heads broccoli or cauliflower

Some extra virgin olive oil or coconut oil

salt and pepper to taste

 

Cut the broccoli or cauliflower heads into large florets and peel the outer layer off the stem and cut into chunks

In batches (depending on the size of your food processor) pulse in one second bursts until the broccoli or cauliflower resembles grains of rice. 

Sauté in a small amount of oil and season to your liking


Prawn Laska Curry 

Serves 4

  • 20 raw prawns with shells and heads on
  • 3 tbsp coconut oil 
  • 3 tbsp laksa paste
  • 400ml can coconut milk
  • Juice of 2 limes
  • 1 tsp honey
  • 2 tbsp Thai fish sauce (nam pla)
  • 3 Courgettes spiralised into thin ribbons
  • ¼ cucumber, cut into thin strips
  • Small bunch of fresh coriander

For the laksa paste

  • 2 red chillies, deseeded if you like
  • 2 garlic cloves, roughly chopped
  • 2.5cm piece ginger or galangal, roughly chopped
  • 4 small shallots, roughly chopped
  • 1 stick lemongrass, outer layer discarded, roughly chopped
  • 1 tbsp Thai fish sauce (nam pla)
  • 50g ground almonds

- Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. Set aside 3 tablespoons. You can keep the rest for about a week in the fridge.

- Remove the heads and shells from the prawns

- Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. Strain the stock into a jug, discarding the prawn heads and shells. 

- Heat the oil in a large pan or wok over a medium heat. Add the prawns and fry for 2 minutes. Add the 3 tablespoons laksa paste and fry for 2 minutes more.

- Add the coconut milk, lime juice, honey, fish sauce and shellfish stock and gently simmer.

- Blanch the courgette ribbons in boiling water for a few minutes, drain and pat with kitchen paper to absorb all the moisture.  Divide between bowls. T

- Top with the prawns and their soup, then serve garnished with the cucumber and coriander.


Spicy Thai Quinoa and vegetable Salad with sesame and pumpkin seeds

Serves 2 

100 grams of Quinoa

Small handful of pumpkin seeds 

1 carrot 

1 quarter of a small cabbage

3 tablespoons of olive oil 

2 teaspoons of tamari sauce or coconut aminos

1/2 teaspoon of thai fish sauce 

1 Thai chilli 

Half a lime squeezed 

Pinch of pepper and salt

 

- Cook the quinoa in gently in double the volume of salted simmering water for 10-15 minutes until tender, drain and allow to cool.

- Grate the carrot and the cabbage

- Toast the pumpkinseeds in a pan until they pop or make a noise 

- Mix the olive oil, lime juice, tamari sauce or coconut aminos, chilli, salt and pepper in a blender and mix.

-  Mix the cooled quinoa, carrot and cabbage 

- Serve on baby gem lettuce

- Pour over the dressing to your taste. 

- Sprinkle on the seeds


  juice detox salad

Egg ANd Shaved Cauliflower Salad

Serves 2

 

For the dressing

1 fresh lemon juiced

1⁄4 cup honey

2 tbsp smoked paprika

2 tbsp fresh orange juice

2 tbsp olive oil

Salt to taste

 

For the Salad

4 Soft Boiled Eggs (2 each)

100g Fresh baby rocket

¼ cup Goji Berries

1⁄2 cup pistachios, toasted

Parsley Sprigs

3 stalks celery, thinly sliced

1⁄2 head cauliflower trimmed and thinly shaved using a mandolin

 

- Whisk lemon juice, honey,  smoked paprika, orange juice, oil and salt in a large bowl

- Add remaining ingredients and toss to combine

- Transfer the salad to a serving platter, garnish with more smoked paprika and add the eggs

 


Juice Detox Food

Courgette and Sweet Potato spiralised pasta with vegan basil pesto

Serves 2

1 large sweet potato 

3 large courgettes

60g pine nuts

1 large pack basil

1 garlic clove, more if you love garlic

2 tbsp nutritional yeast

1 teaspoon of fresh lemon juice

Olive oil to mix

Salt and pepper

500g asparagus tips

2 jars of sun dried tomatoes in oil

2 jars artichoke hearts 

 

- Toast the pine nuts gently until fragrant. Add the cooled nuts to the nutritional yeast, olive oil, basil and lemon juice and mix in a food processor or blender until a paste.

- Spiralise the courgettes and sweet potato keep in a bowl of ice cold water.

- Lightly steam the asparagus tips for 4-5 minutes, refresh in cold water and then chop into bite sized pieces and set aside

- Chop the artichoke hearts and sun dried tomatoes into small bite sized chunks

- Add the courgettes and sweet potato in separate boiling 2 saucepans of salted water. Blanch for maximum 90 seconds.  Drain REALLY WELL.

- Add all the ingredients into a pan with the pesto and gently heat

Serve straight away with parley or basil garnish.


Chicken and green vegetable Curry with Cauliflower Rice

Serves 4

3 1/2 cups of chicken stock
4 chicken breasts with the skin on
1 tablespoon of ghee
4 large onions chopped
5 cloves of garlic finely chopped
2 tablespoons of double concentrated tomato puree
3 large tomatoes
300g peas
2 large handfuls of kale
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 1/2 teaspoons of turmeric
2 teaspoons of garam masala
2 teaspoons of fennel seeds
Juice of 1/2 lime
1 handful of freshly chopped coriander
Sea salt and pepper to taste
1 Thai chilli 

Instructions

Heat your ghee or coconut oil to a medium heat in a large pan.

Season your chicken with a little salt and pepper and fry for a few minutes on each side until golden. Leave them to one side .

Add all your spices into the pan and fry gently for a few minute whilst continually stirring. 

Add the onions and stir for a further 2 minutes before then adding the garlic, tomato paste and cooking for 2 further minutes

Cut the chicken into large pieces and add to the pan along with the tomatoes and the chicken stock.

Bring to the boil then quickly reduce the heat to a medium and simmer covered for 25 minutes.  Check your chicken is cooked throughout after cooking. Then add the peas and kale and turn off the heat. 

Taste and add salt and pepper to taste.

Prepare your cauliflower rice.

Serve the curry over or next to the rice and sprinkle with fresh coriander 


Salmon with Courgette Ribbons and Mushrooms

Serves 4

1 lime and the grated zest 

1 tbsp coconut aminos or tamari

2 spring onions

1 fresh chilli seeded and finely chopped

1 inch fresh root ginger, peeled and grated

1 lemon grass stalk finely chopped

4 salmon fillets

3 tbsp olive oil

Salt and pepper

Coriander to garnish

 

- Put the grated lime rind in a jug and pour in the lime juice. Add the coconut aminos or

tamari, spring onions, chilli, ginger and lemon grass. Season with pepper and stir well.

- Place salmon in shallow non-metallic dish and pour lime mix over. Cover and refrigerate for 30 mins.

- Brush griddle pan with coconut oil. Remove the fish from the marinade, gently pat dry, and add to the griddle pan. Cook for 6 mins turning once.

- Heat the remaining marinade in pan 

- Serve on bed of stir-fried courgette ribbons (made in a spiraliser) and mushrooms

- Pour over 1 tbsp of marinade and garnish with coriander


Grain-Free & Dairy-Free Lasagne

4 Servings

 

1 butternut squash 

4 courgettes

1 spring onion blended

 

For the marinara sauce 

2 large ripe tomatos

1 cup of olive oil stored sundried tomatoes 

1 red bell pepper

4 tbsp extra virgin olive oil

2 tbsp fresh basil

2 clove garlic

¼ tsp of salt

Black pepper

 

For the cheese sauce

1 cup cashews

3 tbsp Nutritional Yeast

1 garlic clove

Salt and Pepper

Juice of 1 lemon

 

- Add ingredients for the cheese sauce into food processor, turn on and slowly add water until you have a nice creamy consistency. Put to one side. 

- Place the entire marinara ingredients in the food processor and process until smooth. You have the option to cook this on the hob on a gentle simmer for 10 minutes or leave it raw.

- Slice the courgette and butternut squash lengthways into medium thick slices 

- Line the lasagne dish with baking paper and layer the courgettes and butternut squash with marinara, then add a layer of courgette and then layer the cheese sauce and top with crumbed nuts

- Bake at 200 degrees C for 30-45 minutes until a fork glides through the lasagne 


Avocado chocolate mousse with mint and hazelnuts

 

Serves 3-4 small portions

 

1/2 cup of pitted medjool dates

1/5 cup maple syrup

1 teaspoon vanilla extract 

3 avocados

3/4 cup unsweetened cocoa powder

1/2 cup water

Handful of hazelnuts

A few mint leaves

 

- Soak the dates in boiling water for 15 minutes. Drain and pour off all of the excess water 

- Place the dates, maple syrup, and vanilla in a food processor fitted with the S blade and process until smooth. 

- Add the avocado and cocoa powder to the blender and process until creamy.

- Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

- Add the water and process briefly.

- Store in a sealed container. It will keep for two days in the

refrigerator or two weeks in the freezer.

- Serve chilled or at room temperature with sprinkled toasted hazelnuts and fine cut fresh mint or berries of choice


Buckwheat Pancakes with Roasted Pear and Roasted Nuts 

 

Serves 4

 

4 small pears

30ml of honey

1 cup buckwheat flour

1½ tsp gluten-free baking powder

¾ cup freshly prepared cashew milk

1 lightly beaten egg

1 tbsp butter for cooking

1⁄3 cup roasted pecan nuts and walnuts, roughly chopped

 

Cashew Cream 

1 cup raw cashew nuts, soaked overnight and then drained

½ - 3/4 cup water depending on the desired thickness of cream

two small pinches teaspoon salt

two large pinches of cinnamon 

Vanilla essence, paste or pod to taste 


Preheat the oven to 200°C. Line a flat baking tray with baking paper. Cut the pears in half, scooping out the seeds and leaving the stalks and skin intact. Place the pears onto the tray and drizzle with the honey. Bake the pears for 30 to 40 minutes or until they are tender. Turn the pears over halfway through the cooking time.

To make the pancake batter, sift the buckwheat flour and baking powder into a medium bowl. Make a well in the centre. Combine the cashew milk and lightly beaten egg pouring into the centre of the flour. Whisk together the wet and dry ingredients until a smooth batter is formed. 

Heat a frying pan over medium heat and add a little butter, allowing it to bubble before starting to cook the pancakes. Pour 1/4 of the batter into the pan. Cook on the first side for two minutes or until small bubbles begin to appear within the batter, then turn the pancakes over and cook them for a further one minute.

Place the pancakes onto a baking tray, cover them loosely with foil and place the tray into the oven to keep warm.

To make the cashew cream simply add all the ingredients into a mixer and blend until smooth, adding the right amount of water to get the desired thickness of the cream. 

To serve, place two warmed pancakes on each plate and top with two baked pear halves, a sprinkling of roasted nuts and a drizzle of cashew cream.


Macadamia Feta

 

200g of Macadamia nuts

2tbs of lemon juice

1 1/2 tbsp of nutritional yeast

1 spring onion finely chopped

½ - 1 tsp of pink or sea salt

 

Add all the cheese ingredients to a food processor and blend with a little water until well combined but still a little chunky.

Drop teaspoon of the mixture on lined dehydrator sheets, flatten out into a disc and dehydrate at 46c for 4-6 hours till dry on the outside but moist in the middle.


Thai salad with Chicken and cashew nuts

 

Serves 2-4

 

DRESSING

1 tbsp lime juice

1 tsp fish sauce 

1 tbsp raw honey

½ tsp red chilli

1 clove of crushed garlic

1 tsp grated ginger

1 small bunch coriander, finely chopped

1 tsp lemongrass, minced

3 tbsp neutral tasting oil, for example light olive oil

 

SALAD

1 head chicory, separated into leaves

1 baby gem lettuce

1 red pepper

1 large carrot

½ small red onion

1 large handful rocket leaves

1 handful of roasted cashew nuts

 

Finely slice the chicory, baby gem lettuce, and red onion. Cut the pepper and carrot into thin strips. Add the rocket leaves and cashew nuts. Toss the salad to combine the ingredients.

Grill the chicken with a squeeze of lemon and a tiny drizzle of honey and then add to the top of the salad 

Drizzle on the dressing

Serve immediately


Pumpkin Pie Smoothie

 

3tbsp Pumpkin Puree

1 tsp Cinnamon

Small Piece of Ginger

1 tsp Vanilla

½ Frozen Banana

1 tsp Maca

250ml Nut milk

Bee Pollen to serve

 

Mix in a blender until smooth and serve with a sprinkle of bee pollen


Green Juice

 

1 apple

1 cucumber

½ lemon

1 cup of Kale

1 cup of spinach

2 celery sticks

Small Shard of fennel

1 inch of ginger

 

Place all the ingredients through a juicer and serve