Cilantro Lime Sauce

Cilantro Lime Sauce

Make with caution - this stuff is addicting! It is extremely tasty and great for reducing the excess heat of summer in the mind and body. 

This is sauce delicious on cooked veggies, grains, legumes, or can even use as a salad dressing (eat salad only if digestion is strong and in the warm summer months).

Serving size: 2
Prep time: 5 minutes

Dosha Considerations - Kapha - consider adding dash of cayenne for increased digestion. 

INGREDIENTS

• 1 heaping cup cilantro leaves
• 1/2 avocado
• 3 limes, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 3 tablespoons water
• 1/2 teaspoon honey
• 1/3 cup olive oil

DIRECTIONS

1. Add all ingredients in a blender. Blend until smooth. This will save in airtight container for a few days. I use a ball jar. :)

Stuffed Kabocha Squash

Stuffed Kabocha Squash

A kabocha squash is a Japanese pumpkin. They have a rich, delicious flavor and are similar to pumpkin and sweet potato. These squash are harvest in the fall, and therefore great for fall and winter! 

According to The World's Healthiest Foods, winter squash boasts a slew of nutrients. Here are some notable nutrients: vitamin A 59%, vitamin C 26%, fiber 23%, vitamin B6 19%, manganese 19%, copper 19%, potassium 14%, vitamin B2 11%, pantothenic acid 10%, folate 10%, vitamin K 10%, omega-3 fats 8%, magnesium 7%, vitamin B3 6%.

Serving size: 2
Prep and cook time: 45 minutes

Dosha Considerations - Good for vata - be sure to cook kale well. Kapha - sub celery for squash and sub ghee for flax or sunflower oil. Pitta - you can reduce to 1/4 onion, sub rice for quinoa and sub ground coriander for rosemary.

INGREDIENTS

• 1 kabocha squash
• 1/2 onion, diced
• 1 cup zucchini, diced
• 4 leaves kale, finely chopped
• 1/2 cup quinoa
• 1 cup water
• 1 tablespoon ghee
• 2 teaspoons rosemary 
• Salt and pepper, to taste
• Lemon wedges 

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Cut kabocha squash in half and remove seeds. Put squash face down on baking sheet and place in oven. Cook until just about tender. Test for tenderness by inserting knife or fork into yellow squash close to the rind. It will insert easily when close to done, and takes about 30 minutes.
3. Place quinoa and water into saucepan. Turn on medium high heat until boiling. Add top and cook for about 20 minutes.
4. While squash is cooking, preheat large frying pan to medium heat. Add in ghee. Cook until melted. 
5. Add in onions and cook until soft. Add in zucchini, kale and rosemary. Salt and pepper to taste. Cook until soft then add in cooked quinoa.
6. Remove squash from oven. Flip so the tops face up. Add in vegetable mixture. Place back in oven for about 5 - 10 minutes until vegetable mixture is just crisp on top.
7. Remove from oven. Squeeze a little lemon juice over vegetable mixture and serve.

Asian Inspired Napa Cabbage

Asian Inspired Napa Cabbage

Recipe adapted from Food & Wine. 

Serving size: 2 - 4
Prep time: 10 minutes
Cook time: 6 minutes

Dosha Considerations - Good for vata and kapha. Reduce or avoid for pitta due to spices and garlic. 

INGREDIENTS

• 3 cloves garlic, pressed
• Salt
• 2 tbsps soy sauce
• 2 tbsps sesame oil
• 1 tsp water
• 1 tsp red-pepper flakes
• 1/4 tsp raw turbinado sugar
• One head Napa cabbage, thinly sliced
• 2 teaspoons sesame seeds, toasted (optional)

DIRECTIONS

1. Press garlic and add pinch of salt.
2. Stir minced garlic, soy sauce, 1 tbsp sesame oil, water, hot red-pepper flakes and sugar together in a small bowl.
3. Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add cabbage and season with a pinch of salt. Cook until cabbage is wilted which takes about 4 - 5 minutes.
4. Remove from heat and pour dressing over the cabbage. Toss to combine then place in serving dish. Garnish with toasted sesame seeds if you desire.

Simple Kale Salad

Simple Kale Salad

Kale has received lots of press over the past few years. It is widely known as a superfood because it is dense with nutrients. According to The World's Healthiest Foods, here are all the nutrients in just one cup of kale: vitamin K, vitamin A, vitamin C, manganese, copper, vitamin B6, fiber, calcium, potassium, iron, vitamin E, vitamin B2, magnesium, vitamin B1, protein, phosphorus, omega-3 fats, vitamin B3, folate.

This is a great dish when you need a lighter meal, but best not to have daily or too frequently. Particularly in the winter. The pepper flakes and lemon stimulate digestion.

Recipe adapted from Dr. Weil's Kale Salad.

Dosha Considerations - Good for kaphas in moderation. Reduce for pittas and avoid pepper flakes. Avoid for vatas. 

Serving Size: 2
Prep Time: 15 minutes

INGREDIENTS

• 8 large leaves of kale
• Lemon juice, half of large or full small
• Olive oil, equal amount to lemon juice
• Salt + pepper
• Hot red pepper flakes

DIRECTIONS

1. Whisk together lemon juice, olive oil, pinch of salt, pinch of pepper, and a generous pinch of hot red pepper flakes in small bowl or cup.
2. Chop kale into small pieces and place in large serving bowl.
3. Pour dressing over kale and toss well.
4. Let kale sit for at least 15 minutes then toss again before serving.

Spiced Lassi

Spiced Lassi

Lassi is Ayurveda's natural probiotics. It is a combination of yogurt and water with sweet or savory spices. This particular recipe is great for fall with warming spices and a sweet finish. 

Lassi aids digestion and improves intestinal flora. Yogurt eaten alone can be difficult to digest due to its cold, heavy and dense properties. The preparation of lassi lightens the yogurt while the spices aid in digestion. As a note, freshly prepared yogurt is preferred over store bought yogurt. It's qualities are lighter and easier for digestion.

Serving Size: 4
Prep Time: 5 minutes

INGREDIENTS

• 2 cups water
• ½ cup plain yogurt
• Pinch of spice(s) of choice (cardamom, ginger, nutmeg, cinnamon, etc.)
• Squeeze of honey

DIRECTIONS

1. Place all ingredients in blender. Blend for 45 seconds - 1 minute until foamy on top. If you don't have a blender you can also hand blend. 
2. Skim foam off top then serve.