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Pitta Recipes Madison Waggoner Pitta Recipes Madison Waggoner

Peach + Date Oatmeal

Peach + Date Oatmeal

SERVES 2

It is peach season! This pairing of peach with dates in oatmeal is amazing! This a perfect breakfast at the change of seasons because it is slightly sweet which is a balancing taste for pitta and for vata.

DOSHAS

Vata - Good for vata. Can add more ghee after cooking. :)

Pitta - Good for pitta.

Kapha - Try quinoa or barley instead of oats. Reduce ghee.

INGREDIENTS

  • 1 tbsp ghee

  • 1 cup rolled oats (I like a thicker cut)

  • 1/2 tsp cinnamon

  • 1/2 tsp cardamom

  • 2 cups purified water

  • 1 peach sliced into bite size pieces

  • 2 dates - take out the pits and chop into small pieces

  • Toppings:

    • Cinnamon

    • Hemp, flax or chia seeds (optional)

DIRECTIONS

  1. In a medium saucepan on medium heat add ghee and spices. Then add oats. Stir to coat and begin gently toasting the oats. Stirring frequently to avoid burning.

  2. Once the oats are toasted (they will be fragrant and just slightly brown) then add water and bring to a boil. Turn to medium low heat and while it is cooking — prep then add peaches and dates. Cook for about 10 minutes total.

  3. Add topping(s) and serve. Enjoy!

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Ayurvedic French Toast

AYURVEDIC FRENCH TOAST

SERVES 2 - 3

High quality bread is the key to good French Toast. Ideas for high quality bread: find a local bakery, Whole Foods bakery has good options or make your own (GF works, too!).

DOSHAS

Vata - Good for vata. Can add more ghee. :)

Pitta - Good for pitta.

Kapha - Try rye bread. Reduce or avoid the syrup.

INGREDIENTS

  • 3 pieces of bread - sliced 1 inch thick

  • 2 eggs

  • 2 tbsps purified water

  • 1/2 tsp cinnamon

  • 1/2 tsp cardamom

  • 1/2 tsp vanilla

  • Ghee

  • Toppings:

    • Ghee or butter

    • Maple syrup

    • Sunflower seeds

DIRECTIONS

  1. Preheat a medium sized skillet pan on medium heat. Add ghee and let melt.

  2. In a medium bowl (ideally with a flat bottom) add cracked eggs, water, cinnamon, cardamom and vanilla. Whisk until well blended.

  3. Soak one side of a slice of bread in egg wash then flip. Once both sides are coated place the egg-washed bread in the skillet.

  4. Continue to put bread slices in egg wash and into pan until the pan is full. (Depending on size - you might be able to fit all in there or make one batch then cook another)

  5. Cook on one side for about 3-5 minutes. Lift and check to see if the bottom is golden brown. Flip once golden brown. The second side needs about 2-3 minutes.

  6. Once golden brown on both sides, put on plate. Dress with ghee, maple syrup and sunflower seeds. Enjoy!

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Pitta Recipes Madison Waggoner Pitta Recipes Madison Waggoner

Coconut Lentils

Coconut Lentils

SERVES 2-3

A simple and easy coconut lentil dish. I love to pair with roasted or sautéed green vegetables such as green beans, leafy greens or asparagus. This is easy to make for lunch or dinner. It can be served warm, room temperature or slightly cool.

DOSHAS

Vata - Consider adding hing or fresh ginger to support digestion. Be sure to soak and cook lentils well.

Pitta - Good for pitta.

Kapha - Good for kapha. Can add black pepper and dry ginger if you wish.

INGREDIENTS

  • 1/2 cup red lentils, rinsed and soaked for 30 minutes

  • 2 tsp ghee or coconut oil

  • 3/4 tsp coriander

  • 1/8 tsp turmeric

  • heaping 1/2 tsp salt

  • 1 1/2 cups water

  • 2 tbsps coconut manna

  • Toppings

    • Lime wedge

    • Parsley finely chopped (optional)

DIRECTIONS

  1. Begin by rinsing and soaking lentils.

  2. In a medium saucepan over medium low heat, add ghee, coriander, turmeric and salt. Warm spices until they become fragrant. Add lentils and saute for one minute. Add water and increase temperature to bring to a boil. Turn heat to medium low and let cook. While cooking, add in coconut manna.

  3. Cook for about 15 minutes or until water is gone and lentils are mostly cooked. If more water is needed during cooking, add little bits.

  4. Top with lime and parsley.

  5. Enjoy!

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Summer Lentil Salad

Summer Lentil Salad

SERVES 3-4

A simple Ayurvedic summer lentil salad. This is easy to make and enjoy for lunch or dinner. It pairs nicely with a rice or grain dish or even a piece of toast. This can be served room temperature or slightly cool.

DOSHAS

Vata - Consider adding hing or fresh ginger to support digestion. Be sure to soak and cook lentils well.

Pitta - Good for pitta.

Kapha - Good for kapha. Can add black pepper and dry ginger if you wish. Can also sub vegetables for cabbage, broccoli, cauliflower, and/or leafy greens.

INGREDIENTS

  • 1/2 cup green lentils, rinsed and soaked for 30 minutes

  • 3 cups water

  • 2 - 3 tbsp ghee or olive oil

  • 1/2 tsp coriander

  • 1/4 tsp cumin

  • 1/8 tsp turmeric

  • 1/2 tsp thyme

  • 1/4 tsp fennel seeds (optional)

  • 1/2 - 3/4 tsp salt

  • 1 - 2 carrots, peeled and diced to bite-size

  • 1 small zucchini (or 1/2 large one), diced

  • Toppings

    • Lime wedge

    • Basil chopped into ribbons (optional)

DIRECTIONS

  1. Add water to a small saucepan and bring to a boil. Over medium heat add lentils and cook for 15 minutes or until soft. Once cooked, strain and place in a medium sized mixing bowl.

  2. In a small frying pan on medium heat, add ghee or oil and all spices (except salt). Let cook until fragrant (1 - 2 minutes). Then add vegetables and salt. Cook until tender - stirring occasionally.

  3. Once vegetables are cooked to your liking add them into the mixing bowl. Add the extra oil/ghee and mix everything well.

  4. Top with lime and basil. You can also add sunflower and/or pumpkins seeds.

  5. Enjoy!

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Summer Kitchari

Summer Kitchari

SERVES 2-3

A simple and nourishing meal with the perfect balance of macronutrients (protein, carbs and fat) along with wonderful micronutrients. These vegetables are great for summer. You can mix them up for different seasons though.

DOSHAS

Vata - This is good for vata.

Pitta - Good for pitta. If you are overly heated skip the hing and can add fennel into the recipe.

Kapha - Good for kapha. Can add more black pepper.

INGREDIENTS

  • 1/2 cup whole green mung bean, rinsed and soaked for 30 minutes to overnight

  • 1/2 cup red rice, rinsed and soaked for 30 minutes

  • 1 - 2 tbsp ghee or olive oil

  • 4 cups water

  • 1 1/2 tsp coriander

  • 1 tsp cumin

  • Pinch hing (optional)

  • 1 1/2 tsp salt (more to taste after cooking)

  • 1 small beet, peeled and diced

  • 1 small zucchini (or 1/2 large one), diced

  • 5 leaves kale, cut horizontally then thinly cut

  • Toppings

    • Lime wedge

    • Cilantro finely chopped (optional)

DIRECTIONS

  1. In stockpot or large saucepan, fry coriander, cumin and hing in oil on medium heat for about 30 seconds - 1 minute or until fragrant. Then add in rice and beans. Stir to coat. Then add water and salt.

  2. Cook on medium heat for 30 - 40 minutes. Cook until the beans/rice begin to soften.

  3. Add in beets and kale. Cook for 5 minutes then add zucchini. Continue cooking until vegetables are soft. Salt and pepper to taste.

  4. Top with lime and cilantro and enjoy!

If using an InstantPot, put everything in and cook for 30 minutes on high pressure.

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