Lemon-cashew rice 


  • 1 cup cooked basmati rice
  • 1/2 cup frozen peas
  • 1/2 cup cashews (soaked for at least 2 hours for easy digestion)
  • Handful of raisins (soaking optional)
  • 1 1/2 tbsp butter or ghee (or coconut oil for vegans)
  • 1/4 tsp black mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp turmeric 
  • Juice of one small lemon 
  • Agave nectar to taste

This is an Ayurvedic recipe which also happens to be gluten-free! Yay!  In a true Ayurvedic recipe, one would simmer the spices for a long time in ghee but I prefer speedy cooking. For this same reason, I keep cooked rice in the fridge so I can pull some out and make a quick one-pot meal on the fly. 

I toasted the mustard and cumin seeds in a pan over medium heat until they began to pop. (Remember to stir often to prevent burning.) In another pot I added all of the other ingredients except the lemon and agave and mixed them  together. Yes, my peas were still frozen! I had to add a little splash of water since my rice was refrigerated, but if you are making yours fresh, the water is not necessary. Add the seeds to the rice mixture when they are done and stir until heated through. Finally, drizzle with the lemon juice and agave to your liking. (I used the juice of a whole lemon and it was too sour, so I recommend starting with half and taste-testing to perfection!)

This recipe uses sweet and sour tastes, as well as cumin, which are all very beneficial for those with the vata dosha. Soaking nuts and dried fruit makes it possible for those with weak digestion to eat these items without bloating or digestive upset. 

Happy eating!



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