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Madison Waggoner Madison Waggoner

Poha, Sweet Potato and Green Beans

Poha, sweet potatos and green beans

SERVES 3-4

Poha is a wonderful option for a quick and filling meal when added with vegetables. Red rice poha is a good source of fiber and and has a lower glycemic index. It is rich in iron and vitamins A and C. [1] It is also a great source of magnesium. [1]

This is great paired with plain yogurt, a raita or even with scrambled or fried eggs.

DOSHAS

Vata - Good for vata.

Pitta - Good for pitta. Can add leafy greens.

Kapha - Can add some thai chili or jalapeno if desired.

INGREDIENTS

  • 1 cup poha (I used am organic red rice poha - you can also use a white poha - both are flattened rices)

  • 1 tbsp ghee

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander power

  • 1/2 tsp whole mustard seed

  • 1/8 tsp ajwain seeds (optional)

  • Pinch hing (optional)

  • 1 1/2 tsp salt

  • 4 curry leaves, fresh or dried

  • 1/2 onion, peel removed and diced

  • Small sweet potato or about 1 cup of sweet potato, peeled and diced

  • Handful green beans, ends removed and chopped into 1/4 inch pieces

  • Toppings

    • Fresh herbs (optional)

    • Squeeze of lime

DIRECTIONS

  1. Begin poha soaking in purified water. Make sure there is at least 1-2 inches of water above the rice.

  2. Put a large cast iron or saute pan on medium heat. Add ghee, spices and curry leaves. Cook, while stirring occasionally for about 1 - 2 minutes. While cooking, prepare onion.

  3. Add onions and half of salt then stir to coat. Stir occasionally while the onion continues cooking. Peel and dice sweet potato then add and stir. Prepare the green beans then add and stir. Cook vegetables until tender for about 10 minutes.

  4. Strain the poha and add to the pan. Add the remaining salt and stir. Cook for a few more minutes. Taste test and add salt as needed. Add optional toppings and enjoy!

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Squash, Mushroom + Goat Cheese Tacos

Squash, Mushroom + Goat Cheese Tacos

SERVES 3-4

This is a lovely and quick summer recipe.

DOSHAS

Vata - This is good for vata. Can add pepper in filling and avocado on top.

Pitta - Good for pitta. If you are overly heated skip the oregano and add parsley or mint instead. Also, you can skip salsa and go for avocado instead.

Kapha - Sub squash for cauliflower or broccoli. Add pepper.

INGREDIENTS

  • 1 - 2 tbsp olive oil

  • 1 onion, diced (use sweet onion for pitta types)

  • 2 zucchini squash, diced

  • 1.5 cups mushrooms thinly sliced (I used shitake but you can use any variety)

  • 1 tsp oregano

  • 2 tsps cumin powder

  • Salt to taste

  • Tortillas - organic corn, organic flour or alternative tortilla

  • Toppings

    • Goat cheese crumbles (i crumble myself from a goat cheese log)

    • Lime wedge

    • Cilantro finely chopped (optional)

    • Salsa (optional)

DIRECTIONS

  1. In a large skillet on medium heat add olive oil and onions. Cook until the onions begin to soften. Stir often. Add the mushrooms and continue cooking for a few more minutes. Then add the chopped squash.

  2. While vegetables are cooking, prep toppings.

  3. After the squash is added begin heating tortillas on a skillet on medium heat (I use a cast iron). Heat both sides until warm.

  4. Salt taco filling to taste.

  5. Assemble tacos with tortillas, filling, goat cheese, cilantro, salsa and lime wedge. Enjoy!

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