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!

Lentil + Celery Soup

Lentil + Celery Soup

SERVES 3-4

This is a quick and delicious recipe that can be used year round!

DOSHAS

Vata - This is good for vata! Can add more ghee as needed.

Pitta - Good for pitta!

Kapha - Good for kapha. Can reduce salt.

INGREDIENTS

• 1 tbsp olive oil

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/2 tsp dried thyme leaves

• 3 celery stalks, ends trimmed and cut lengthwise in half then chopped in small pieces

• 3/4 tsp salt

• 1/2 cup brown or green lentils (soaked for 30 minutes)

• 2.5 cups purified water

• Squeeze of lime

• Fresh herbs chopped - cilantro or parsley (optional)

DIRECTIONS

1. In a large saucepan on medium heat add olive oil, cumin, coriander and thyme. Then add the chopped celery. Cook for a few minutes while stirring occasionally.

2. Add soaked lentils and salt then stir. Add water and bring to a boil.

3. Cook for 15 - 20 minutes or until lentils are cooked.

4. Prep toppings. Once lentils are cooked you can serve hot or for the summer months you can serve lukewarm or room temperature!

Cucumber Raita

Cucumber Raita

SERVES 3 - 4

This is lovely as a cooling side dish. Great for the summer time and for pregnancy.

I like to serve with a rice dish, quinoa dish or a lentil soup.

(Avoid serving with fruit or meat)

DOSHAS

Vata - This is good for vata!

Pitta - This is good for pitta - if you are feeling hot you can skip the jalapeno and/or hing.

Kapha - Can add extra chili and hing but skip hemp. Take in moderation for kapha.

INGREDIENTS

• 1 cucumber

• 1/2 cup yogurt

• 1/3 cup peanuts, crushed (I used a mortar and pestle)

• 1 tbsp hemp seeds

• 2 tsps ghee

• 1/2 tsp cumin seeds

• 1/2 chili (thai chile or jalapeno), deseeded and diced finely

• pinch of hing

• 1 - 2 tbsps fresh herb such as cilantro and/or mint - chopped finely

DIRECTIONS

1. Peel the cucumber and finely grate using a grater. Put grated cucumber in a small bowl then strain cucumber juice out from the shredded cucumber. (I use my hands and squeeze the juice out).

2. In a medium bowl add the strained cucumber, yogurt, crushed peanuts and hemp seeds.

3. Heat ghee in a small pan on medium heat. Add the cumin seeds and chili. Once seeds pop add hing. Heat until fragrant (1 - 2 minutes) then add mixture to the yogurt bowl.

4. Top with fresh herbs and salt to taste.