Recipes by a Kitchen Witch

Find some ecclectic recipes right here. Using Ayurvedic Ingredients for optimal health and to truly spice up your life. What’s Your Dosha?

Quick and Simple Chili

With 10  Ingredients


Served here with Basmati Rice, Shredded Cheddar, Sour Cream and a Dusting of Cayenne Pepper.

Ready in 20 minutes

Serves 8 people

199 calories


  • 1 lb ground meat or 2 cups lentils/quinoa
  • 1 can Goya Red Beans in olive oil, bell peppers & tomato
  • 2 tbs  McCormick Grill Mates – Brown Sugar Bourbon
  • 1 small can tomato paste
  • 1 cup chicken or veggie broth
  • 1 cups water
  • 2 tbs olive oil
  • 2 tbs garlic powder
  • 2 tbs onion powder
  • Salt & Pepper to taste


  1. Brown Meat or prepare lentils or quinoa in the classical way.  Add salt and pepper at this stage.
  2. Once meat is browned drain, add tomato paste, broth and water. Reduce heat to med/low. Do the same once the lentils or quinoa are cooked through.
  3. Add kidney beans, and spices.
  4. Cook on medium/low heat for an additional 10 minutes, or until sauce becomes thick.
  5. Plate and dress up with your favorite toppings.



For a vegan/vegetarian version, substitute quinoa or lentils. Delicious side dish of sliced tomato & avocado drizzled with olive oil and pink salt  for both carnivore & vegan versions.

Sprinkle cayenne powder onto chilli before serving, as an option for added scovilles.


Beef Chili

BlogchililentilsnutlabelLentil Chili

blogchiliquinoanutlabel.jpgQuinoa Chili


RECIPE by a Kitchen Witch
The Chickpea Tuna Salad, is neither a Chick, nor a Pea, nor a Salad, Salad


*disclaimer, I added cheese. Nutritional Label is all ingredients, less cheese, bread and chopped pickle.

Ready in 20 minutes

Chill for at least 1 hour prior to serving.

Serves 4 people



  • I can chickpeas (garbanzo beans)
  • ¼ cup diced raw white onion
  • ¼ cup diced celery
  • ¼ cup diced carrot
  • 1 avocado
  • Turmeric
  • Salt & Pepper
  • Lemon Juice
  • Pickle Juice (optional)
  • Sprouts (optional)



  1. Drain and rinse chickpeas
  2. Chop onion, celery, carrot and chickpeas, add a dash of salt pepper and turmeric.
  3. In a separate bowl, mix avocado, juice of ½ lemon, and 2 tbs of pickle juice (optional)
  4. Mix chickpea “tuna” with seasoned avocado, blend well.
  5. Chill for at least 1 hour.
  6. Add Sprouts and favorite bread, plate and enjoy.


The sprouts and pickle juice really add some zest. I did not add chopped pickle, but you may add 2 tbs. of chopped pickle for a more robust flavor.


For nutritional information with pickle, cheese and your favorite bread try VeryWell Nutritional Calculator. A great tool to help you keep track of the nutrients in your meals.

Not an original recipe, obvi, but from a person who cannot bake, these scones were quick and simple. I’m In Love with Brandless and their high quality line. Look at these scones! Lemon Basil Scone Mix by Brandless $3 Assorted tea sampler $3. Good quality, organic foods at a fair price? you know the rest…..

Halal Stewed Eggplant or Chicken


You Will Need:

Chicken or Eggplant

Olive oil

White Vinegar

Mayonnaise or Vegan Substitute







Hot Sauce (optional)
Prep Time: 20 minutes
Cook Time: 35 minutes

Start the rice ahead of time. Bring 2 cups water to a boil, add one cup rice, and bring heat to low, cook 18-20 minutes and remove from heat, fluff with fork.
Palm size (4 oz.) piece of chicken, cubed per person or
1 cup cubed eggplant per person
2 tbs lemon juice
2-3 cloves of fresh garlic (or 1 tsp garlic powder)
1 tbs fresh oregano (or 2 tbs dried oregano)
2 tbs ground coriander
2 tbs olive oil
2 tbs cup white vinegar
Sea Salt
Fresh Ground Pepper
Salt & pepper chicken or eggplant, then marinate in olive oil, vinegar and spices. Let marinate for at least 30 minutes – overnight.

Pre heat a pan and add olive oil, add chicken and keep cover off, on medium/high heat add eggplant and cover over low/medium heat for 15 minutes, or until chicken is cooked through.

For White Sauce;

1/4 cup mayonnaise or vegan substitute

2 tbs white vinagar

1 tsp salt 1 tsp sugar

1 small handful of chopped parsley

Black pepper to taste

Add a side salad for a complete meal.


Halal Chicken


Halal Eggplant (vegan)


Great Breakfast, Brandless PB on a toasted whole grain English Muffin sprinkled with PB Powder, Raw Cacao and Raw Honey.

From June’s Blog Series on Phytonutirents try this fun, fab and nutritious hummus. Originally foundon Pinterest, I;ve added the Ask Roe Kitchen Witch Twist.
June Blog Series Phytonutrients
Turmeric Sweet Potato Hummus



Turmeric is bright yellow due to the high levels of curcuminiods, which also gives turmeric its many health benefits.

This week’s Blog in the June Phytonutrients Series, Turmeric. Turmeric has been a staple in my kitchen for years. Mostly associated with your favorite Curry Dish, this ancient spice is part of the ginger family, known as curcuma longa. Turmeric is used as both a nutritional supplement and as a dye for cloth. Turmeric has been used in India and Asia for centuries. In more modern foods it is a main ingredient in yellow ballpark mustard.

chicago dog

In Ayurveda, Turmeric is one of the all important spices for Optimal Health. Turmeric is the spice used to help with digestion, liver function, blood circulation and as a topical treatment for wounds.

This week, I thought I would share my version of a sweet potato and turmeric hummus. The original recipe called for fresh garlic, which I felt would be too overwhelming, so I changed it to garlic powder. I think this helped to focus the flavor in the main place, on the delicate sweetness of the sweet potato and the earthiness of the turmeric. I’ve added safflower oil as an ingredient to the recipe to tie two phytonutrients into one dish. Once you learn the benefits of one phytonutrient, and then another; you can find ways to blend them into your foods to add a boost to your optimal health.


Sweet Potato Turmeric Hummus
Cook Time: 20 minutes to 1 hour

Prep Time: 20 minutes
Serves: 8-10 people
51 calories per serving


  • 1 small sweet potato, baked
  • 1 can white beans, rinsed
  • 1 tbsp tahini
  • 2 tbsp safflower oil
  • 2 tsp pink salt
  • 1.4 cup water
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • ½ tsp turmeric


  1. Bake or microwave your sweet potato. Slice open and allow to cool.
  2. Mix beans in food processor with salt, safflower oil, and tahini. Blend until smooth.
  3. Add spices, ½ the sweet potato and a few drops of water. Blend slowly and use spatula to scrape the edges of the food processor.
  4. Add second half of sweet potato and pulse, slowly adding more water as needed.
  5. Place in storage container and chill for 4 hours or more.
  6. Serve Chilled, Drizzled with Olive Oil and a topping of choice (optional), with pita, veggies or tortilla chips.

Benefits of Turmeric

  1. Eases aches and discomfort (a natural anti-inflammatory)
  2. Loosens stiff joints
  3. Soothes irritated tissue
  4. Helps balance blood sugar
  5. Works a a mood balancer
  6. Helps woulds heal
  7. Supports stomach lining


*Source Parenting Healthy Babies. For more information check out Parenting Healthy Babies. What a wonderful source of information for those looking for a more natural path through pregnancy and early childhood.

*When adding turmeric as an ingredient, remember less is more. This recipe is such a fun twist to hummus, I hope you’ll enjoy it as much as I do.