Turmeric Quinoa

Turmeric quinoa

SERVES 3-4

This recipe makes for a simple side dish! You can easily add vegetables and make a complete meal.

I like this straightforward quinoa dish for the spring. It is easy to dress up and quick to make.

DOSHAS

Vata - Consider adding ghee for vata.

Pitta - Good for pitta. Can add cilantro or coriander.

Kapha - Good for kapha

INGREDIENTS

• 1 tsp ghee

• 1 tsp cumin

• 1/4 tsp turmeric

• 1 cup quiona

• 2 cups water

DIRECTIONS

1. Use a small saucepan and put it on medium low heat. Add ghee and spices. Mix in quinoa then stir. Add water, increase heat to medium and bring to a boil. Once boiling, turn down to low and put the top on. Cook for 15 minutes. Check to make sure all the water in gone then to off/remove from the heat. Let sit for a few minutes then fluff with fork and serve.

Roasted and Spiced Sweet Potato and Cauliflower

ROASTED SWEET POTATO AND CAULIFLOWER

SERVES 2

This recipe makes for a wonderful side dish! You can easily add quinoa or a simple dal and make a complete meal.

It is a nice meal for in-between seasons where winter is wrapping and spring has not officially begun. Of course, please modify for your constitution/the season.

Sweet potato is the perfect antidote for vata. If you are more kapha, you may consider subbing for something like broccoli or cabbage - especially in the spring months.

DOSHAS

Vata - Good for vata. If you have difficulty digesting cauliflower, consider subbing for greens beans.

Pitta - Good for pitta.

Kapha - Consider subbing sweet potato for broccoli or cabbage. Can add some ginger or chili for more pungency.

INGREDIENTS

• 1/2 head cauliflower

• 1 sweet potato

• 1 tsp - tbsp ghee (use less ghee for kapha types and ok to use more for vata types)

• 1/2 tsp coriander

• 1/2 tsp cumin

• Salt and pepper to taste

DIRECTIONS

1. Begin by preheating oven to 425 degrees. Chop cauliflower and sweet potato into small bite-sized pieces. Add ghee and spices then toss to coat.

2. Lay on a baking sheet lined with parchment paper. Roast for 20 minutes or until golden brown. Stir about 10 minutes in. Remove from oven and enjoy!

Raspberry Quinoa Porridge

Raspberry Quinoa Porridge

SERVES 2

A delicious and simple breakfast porridge. Perfect for the spring and summer months.

In the summer months, adding half water and half coconut milk (or coconut cream) makes this a divine breakfast option! :)

Quinoa is chock-full of antioxidants and minerals. It contains manganese, phosphorous, iron, copper, folate, magnesium, copper and zinc. [1]

DOSHAS

Vata - Add more ghee and dates.

Pitta - Good for pitta. Can add coconut milk.

Kapha - Good for kapha.

INGREDIENTS

• 1/2 cup quinoa

• 1 tsp ghee (or coconut oil)

• 2 1/2 cups water

• 1/2 tsp cinnamon

• 1/4 tsp fennel seeds

• 1/4 tsp clove

• 1/2 cup raspberries

• 1 - 3 dates

• Top with fresh raspberries and almond milk/coconut milk

DIRECTIONS

1. Add quinoa and ghee into a small saucepan on medium-low heat. Lightly toast quinoa - stirring frequently. Add in spices and cook for 1 minute.

2. Add water, increase temperature to medium and bring to a boil. Turn down heat to medium low. For increased digestion, add raspberries now (or wait until almost cooked). Cook for about 15 minutes stirring occasionally.

3. While cooking, chop date(s) into small pieces and add into the pot.

4. Continue cooking until you reached a desired consistency. Adds toppings and enjoy!

Chocolate Covered Strawberries

Chocolate Covered Strawberries

SERVES 4-6

An Ayurvedic chocolate? Generally, chocolate in most forms that we see generally available at the grocery store (chocolate bars) are not suggested because they can be difficult to digest and vitiate all doshas due to processing and lots of added sugar.

However, I believe that this simple ingredient chocolate is ok to enjoy as a fun treat on occasion. The caveat is if you need to avoid sugar or are experiencing difficulty with digestion.

Let’s examine the qualities of the ingredients in this homemade chocolate.

Raw cacao qualities are bitter, have a pungent after taste, are light and drying and have a hot potency. The raw cacao stimulates the mind (we call this rajasic) and can be difficult to digest. [1] The raw cacao is good medicine for kapha dosha. However, there is usually of sugar added because the cacao is bitter which is not so good for kapha.

My intention is this recipe is to find a balance for all the doshas, and recommendations below to adjust for the season and/or your constitution.

DOSHAS

Vata - Good for vata. Can add more ghee and maple syrup.

Pitta - Good for pitta.

Kapha - Can reduce the maple syrup.

INGREDIENTS

• 1/3 cup cacao

• 3/4 cup maple syrup

• 1/4 c water

• 1 tbsp ghee

• 1 pack of organic strawberries

DIRECTIONS

1. Add everything to a small saucepan and bring to a boil on medium heat. Once boiling, turn down to low heat and let it thicken for about 10 minutes stirring regularly. It does take some time for the chocolate to thicken. Continue to stir to ensure it does not burn.

2. While the chocolate is simmering, wash strawberries and let sit to dry. I like to keep the stems on but lift them up preparing them to dip into the chocolate.

3. Once you feel the chocolate is done, turn off and let the chocolate sit for a few minutes. Prepare a plate or sheet pan with parchment paper.

4. Begin dipping the strawberries. I used the saucepan, tilted it one direction and dipped the strawberries directly into the pan. Complete this process one-by-one. Let them set-up for at least 10 minutes and then enjoy. :)

Super Simple Dal

SUper Simple Dal

SERVES 2-3

This recipe is the perfect option for a SUPER quick and easy protein. Use this as your base and add any quick cook vegetables before cooking (such as greens, carrots, green beans, etc.). This pairs well with rice, chapatis, tortillas, etc. as well as a vegetable side dish.

DOSHAS

Vata - Good for vata. Can add some fresh ginger

Pitta - Good for pitta.

Kapha - Good for kapha. Can add some fresh ginger and thai chili.

INGREDIENTS

• 1 tsp ghee

• 1/4 tsp ajwain seeds

• 1/4 tsp cumin seeds

• 1/4 tsp mustard seeds

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• Pinch turmeric

• Pinch hing

• 4 curry leaves

• 1/4 tsp salt

• 1/2 cup split red lentils, soaked for 15 - 30 minutes

• 1 cup water

• Toppings

  • Fresh herbs (optional)

  • Squeeze of lime

DIRECTIONS

1. On the InstantPot saute function, add ghee and spices. Cook for about 1 minute.

2. Add strain and rinse lentils then add into the pot with water. Set for 5 minutes of pressure cooking on High. After the InstantPot has completed its cook cycle, let sit for 5 minutes to depressurize naturally.

3. Stir the dal well. You can remove curry leaves (if you want). Also, feel free to add water if you like your dal thinner. Dish up and then add toppings.