Solstice Recipe

[Guest guest]

Sat Nam Dharam,

I know that you shared this recipe with us before & I

have managed to misplace it, could you please share

with me the Mung Bean & Rice (spicy) with me...

also, may I have the Hot Sauce recipe as well...

I would really appreciate it, thank you.

With many blessings, Jiwan Shakti Kaur

Tampa,FL

 

 

 

 

 

 

 

[Guest guest]

Sat Nam Jiwan Shakti,

I have never shared this specific recipe used at Solstice. I have

copied it below if that is what you want. The entire basic Solstice diet

is included; the soup, the mung beans and the Khalsa Salsa. You'll have

to adapt the proportions for your personal needs.

Sat Nam,

Dharam Singh

 

Solstice Soup (60qts.) Sing His praises - Food will be perfect

 

1. Fill pot 3/4 full of celery, potatoes and onions , (Potatoes go in

first.)

2. Add water or carrot stock to 5/6 full. Bring to boil

3. In 20 qt., pot, heat two cups cooking oil per pot of soup or beans,

until hot (but not smoking.) Add spices (below) and stir thoroughly and

continuously, until the color and fragrance changes, the mixture darkens

and there is a distinct change in smell when the spices are cooked. Do

not leave the pot, as continuous stirring is required. Do not over or

undercook. As soon as the odor turns, it is done. Under-cooking gives

the spices a raw flavor, and decreases the medicinal effect of the

spices. Turning the flame off under the pot is not sufficient, as the

heat from the burner itself is enough to burn the mix. The pot must be

removed from burner and put on unheated surface. If the spices burn,

start over.

4. Divide spice mixture among the adult pots being prepared.

5. Boil soup approximately 2 or so hours, stirring every 10-15 minutes

or until potatoes have cooked down to some degree and are becoming

incorporated into the broth.

6. Let sit overnight. Next morning bring back to boil/ or very close -

and add to each pot: 2 cups minced garlic and 9 oz. sea salt.

 

Solstice Mung Beans and Rice (60qts.)

1. Clean/wash 6 qt. of mung beans per pot, and soak overnight in 5

gallon bucket full of water.

2. In the morning strain beans and dump rinse water -then add beans to

60 qt. pot with 2 gallons each of chopped onions & chopped celery. Fill

with water to 2/3 full. Bring to boil.

3. Use stainless steel paddle to dip in pot and check if beans are soft

enough to mash with your finger, (when they are) add spices, as

described below.

4. Clean and wash 5 quarts of rice per pot. (When beans are soft)-Add

rice to pot and stir continuously scraping every spot on the bottom of

the pot with stainless steel paddle (to prevent sticking and burning).

Allow the pot to come to a rolling boil, then turn off, cover, and

remove from burner (the burners themselves will burn the rice even with

no flame on. Pot must be removed from stove. After 30-45 minutes, add:

2 cups minced garlic / 2 cups seeded minced lemons, including peel / 9

oz. sea salt

5. Add boiling water as necessary to keep the mixture light and very

digestible.

 

Spices (For adult soup and beans and rice) Chili powder blend- 2 and

2/3 cup

1/3 cup each: Cayenne, coriander, turmeric, cumin, red chilies, ground

chills Note: quantity of cayenne can change markedly depending on the

heat-rating of the spice. Quantity can vary by several

tablespoons-check with head cook

 

 

Solstice Hot Sauce

(1/2 of a 32 gallon bucket)

 

1. Fill 1/2 of a 32 gal. bucket with minced onions

2. Combine:

--1/2 gal. Almond Oil

--2/3 gal cider vinegar

--1 1/2 cup sea salt

3. Blend: 16oz tamarind with 3c. water; add to above.

4.Cook the following spice mix as you would prepare spices for soup or

beans:

--1/2 gal. Almond oil

--2c. chili powder(blend)

--2c. chili flakes (crushed)

--1c. ground chilies (powder not blended)

--1 1/2c. cayenne pepper

--1/2c. turmeric

5. Stir cooled spices thoroughly with onions. Add cayenne or crushed

reds as needed, directly to the bucket (uncooked spices in this case are

fine.)

6. Cover barrel, label with the date. Marinate as long as possible. Stir

daily, especially before serving.

 

 

 

wolfsister harmony wrote:

 

>Sat Nam Dharam,

>I know that you shared this recipe with us before & I

>have managed to misplace it, could you please share

>with me the Mung Bean & Rice (spicy) with me...

>also, may I have the Hot Sauce recipe as well...

>I would really appreciate it, thank you.

>With many blessings, Jiwan Shakti Kaur

>Tampa,FL

>

>

>

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