Archives for Oct 1, 2021

Summer Cucumber Salad for Pitta Constitution

Authentic Ayurvedic therapeutic foods are most of the time cooked. However, after over a decade of research done by several experts, it is discovered that individuals of the Pitta constitution are invigorated and revitalized after a few days of uncooked meals. When attempting to do this, it is crucial to keep the diet light and digestible with refreshing summer herbs. This salad is one of the best summer requirements for pitta.

Good for Pitta Dosha.

Prep Time: 10 Minutes
Total Time: 10 Minutes
Serves: 2 Persons

Ingredients

  • 2 cups of chopped cucumbers preferably Persian cucumbers in bite-sized pieces
  • 1 cup of arugula or spinach roughly chopped
  • 1 cup of roughly chopped romaine lettuce
  • ¼ cup of chopped cherry tomatoes
  • ¼ cup of thinly sliced Radishes
  • 1 T lime juice
  • ½ T chopped dill
  • 2 T extra-virgin olive oil
  • 1 T chopped cilantro
  • 4 to 5 fresh mint leaves freshly chopped
  • Salt (preferably Himalayan salt) and pepper for seasoning

Method

  1. Toss it cucumbers, beans, arugula, radishes, tomatoes, dill and romaine in a mixing bowl.
  2. Add lime juice and olive oil to a small bowl and mix it well go make the dressing
  3. Add cilantro, and mint and whisk them into the salad dressing.
  4. Add flavor with salt and pepper.
  5. Add the dressing on top of the salad and mix it well. Serve.

Notes

Choose the cucumbers that are medium sized with thin and slick skins.

Check out the Ayurvedic benefits of ingredients used in this recipe

Nutty Yogurt

Ayurveda appreciates hot, flavored granules for breakfast. However, occasionally we need hearty and nutritious food without having to light up the oven. Fast and easy to make, this crunchy yogurt provides delicious nutrition while you have no time to prepare any food.

Good for kapha and pitta.
For Vata, whisk a teaspoonful of maple syrup or coconut sugar.

Prep Time: 5 Minutes
Total Time: 5 Minutes
Serves: 2 Persons

Ingredients

  • 1 cup whole milk greek yogurt (hung curd)
  • 1 T walnuts chopped
  • 1 T pumpkin seeds
  • 1 T sunflower seeds
  • 1 T dried cranberries
  • ½ cup homemade coconut milk
  • A pinch each of clove powder, cinnamon powder, star anise powder
  • 1 T Honey (optional)

Method

  1. Serve 1/2 cup of yogurt into each one of the two bowls/glasses.
  2. Add the pumpkin seeds, sunflower seeds, and flaxseed to the top of the yogurt.
  3. Pour down the coconut milk around the edge of the yogurt into each bowl, add maple syrup and sprinkle with the spice mixture.
  4. Mix well and eat.

Serving suggestions

You can substitute honey with maple syrup.

Check out the Ayurvedic benefits of ingredients used in this recipe

Peach and Mango Smoothie

Since ancient times, turmeric has been used in recipes along with coconut milk, especially in Southern Asian cooking. Currently, modern science has recognized that this combination enhances turmeric’s bioavailability and makes it more useful in tackling inflammation, mental functionality, cell restoration, skin healthiness, and liver healthiness. With basil for a gastrointestinal-enhancing taste boost, this smoothie becomes an easy summer breakfast or sweet afternoon refresher.

For Pitta, replace basil for mint.
For Vata, mix until it starts to heat up from the mixer’s friction and drink hot.
For Kapha, add up freshly crushed black pepper when mixing.

Prep Time: 5 Minutes
Total Time: 25 Minutes
Serves: 2 Persons

Ingredients

  • 1/2 cup whole milk greek yogurt (hung curd)
  • 1 T maple syrup
  • ½ cup coconut milk
  • ½ cup frozen peach cubes
  • ½ cup frozen mango cubes
  • A big pinch of cardamom powder
  • A big pinch of turmeric powder
  • Few basil leaves
  • A pinch of salt (preferably Himalayan salt)

Method

  1. Blend all the ingredients in a high-speed blender.
  2. Serve with a garnish of basil and a pinch of cardamom.

Serving suggestions

Add 1 to 2 tablespoonfuls of coconut oil to improve the turmeric’s brain-enhancing, joint-relieving, and muscle-smoothing abilities.

Check out the Ayurvedic benefits of ingredients used in this recipe

Vegan Crepes with Spicy Honey Syrup

With rice and mung beans being the main elements, this delicate pancake presents a nutritious dosage of protein and fiber to assist you to begin your day strong. The Spicy syrup gives a kick to the dish and improves the flavor. It takes only a bit of preparation to get the batter prepared to be cooked.

Good for all doshas.
For Pitta, take Maple syrup as a substitute for honey.
For Kapha, avoid banana.

Prep Time: 5 minutes, plus 8 hours to soak and 6 hours to stand
Total Time: 30 Minutes
Serves: 4 Persons

Ingredients

  • 1 cup of rice flour
  • ½ cup mung dal flour
  • ¼ t ground cardamom
  • ¼ t ground cinnamon
  • 1 T ghee
  • A pinch of salt
  • Coconut water to make the batter (you can also use plain water)
  • Spicy Honey Syrup, as required
  • Bananas and Blueberries as required for serving

Method

  1. Mix the flours, spices, salt and water to create a smooth consistency of batter. Let it sit for 30 mins.
  2. Heat the pan/tawa and apply ghee
  3. Spread the batter evenly in circles to get a thin, crisp crepe
  4. Let it cook on both sides and take out on a plate
  5. Serve with slices of banana, blueberries, and drizzle of spicy honey

Serving Suggestion

For a kick start in the morning, try to pair your crepes with half grapefruit. You can also cover them with a liberal amount of Ashwagandha Nut Butter in Autumn.

Check out the Ayurvedic benefits of ingredients used in this recipe

Vegan Thai Noodle Soup

This noodle soup is augmented with the goodness of herbs and vegetables such as Cilantro, Snow peas, Almonds, Ghee, and a Blend of Ayurvedic spices, making it a great healthy food option. This noodle soup can be a good lunch or dinner option.

Good For Pitta Dosha

Prep Time: 5 Minutes
Total Time: 5 Minutes
Serves: 2 Persons

Ingredients

  • ½ cup shredded carrot
  • ¼ cup chopped spring onions
  • ½ cup tofu, cubed in bite-sized pieces
  • ¼ cup edamame beans
  • ¼ cup sliced cherry tomatoes
  • 1 stalk of lemongrass
  • ½ T grated ginger or Galangal
  • ¼ cup thick homemade coconut milk
  • ½ t Paprika powder
  • ¼ t Turmeric powder
  • Salt to taste (preferably Himalayan salt)
  • 1 cup Everyday Use Vegetable broth
  • 1 T chopped of cilantro
  • ½ T olive oil or peanut oil
  • ½ cup cooked rice noodles
  • Few drops of lemon juice

Method

  1. Heat the oil in the pan and add ginger/galangal. Saute for a minutes
  2. Bruise the stalks of lemongrass and add it to the pan along with carrots, spring onions, edamame and tofu. Saute for 3 to 4 mins until it turns aromatic
  3. Add sliced cherry tomatoes, turmeric powder, and paprika powder. Mix well
  4. Add vegetable broth and allow it to simmer for 5 to 10 mins
  5. Stir in the Coconut milk and Rice noodles. Allow simmering for 2 minutes
  6. Serve in a bowl, add a squeeze of lemon and garnish with Cilantro.

Notes

You can add your choice of seasonal vegetables.
Garnish with peanuts or sesame seeds.

Check out the Ayurvedic benefits of ingredients used in this recipe