Archives for Oct 8, 2021

Collard Greens Saag

Oct 8, 2021 by Chinmayi Kulkarni Leave a Comment

Saag is a south Asian dish traditionally made with mustard greens, spinach, and fenugreek leaves creating a spring balance of bitter, astringent, pungent, and semi-sweet tastes. All the greens can be substituted with any other seasonal greens available. Here we are making the sag with Collard greens. The key is to balance the bitter greens and milder greens evenly.

Good for Kapha Dosha
For Pitta, replace the broth with coconut milk
For Vata, Cook in 1 cup of milk and a pinch of nutmeg, and serve over rice.

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 2 Person

Ingredients

4 cups of collard greens, finely chopped removing the steam portion
2 cups of spinach finely chopped
½ cup onions
3 cloves of garlic crushed
1 dried red chili
¼ t turmeric
¼ t cumin powder
2 T ghee
1 cup vegetable broth
Salt to taste

Method

Melt the ghee over medium heat, add onions and red chili and saute for 2 mins.
Add garlic and turmeric and other ground cumin and saute
Add the greens and spinach and stir.
Cover and let it cook for about 5 minutes over low heat.
Blend the greens with broth. Pulse 3 times to get a fine chop.
Transfer back to the skillet and let it simmer
Season with salt and serve.

Serving Suggestions

Saag can be served with rice, chapati, over toast, tossed with pasta etc.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cumin Powder | Garlic | Spinach | Turmeric

Spicy Popcorn

Oct 8, 2021 by Chinmayi Kulkarni Leave a Comment

This healthy and tasty popcorn is a perfect Kapha treat. Eat this light, dry, and crunchy spicy popcorn. It also helps in reducing Kapha’s tendency towards water retention. Lighter than butter, this popcorn mix is creamy and delicious.

Good for Kapha Dosha

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 1 cup

Ingredients

1 T olive oil
¼ cup organic corn kernels
1 T butter
1 t your favorite spices (eg. paprika, chipotle, cumin powder, turmeric etc)

Method

Heat the oil in a big soup container at medium temperature. Throw in 1 kernel and cover up the container with a lid.
Wait till the kernel pops, and toss in the remaining kernels.
Shake the container as the kernels heat up and pop, raising the lid somewhat every 30 seconds to free the steam.
When the kernels are popped, move the popcorn to a big serving bowl.
In a small pan, thaw the butter over standard heat. Whisk in the spice blend and swirl the pan to mix.
Sprinkle the popcorn with the curried butter and toss to combine.

Notes

This is to be avoided by Vata people

Check out the Ayurvedic benefits of ingredients used in this recipe

Cumin | Turmeric

Ayurvedic Miso Soup

Oct 8, 2021 by Avi Kumar Leave a Comment

Japanese cuisine, in general, aligns well with Ayurvedic principles and is found to be good for Pitta dosha. This Miso soup in particular is good to pacify Vata dosha. Miso soup embodies all the ayurvedic principles of an evening meal i.e light, warm, easily digested, and sattvic, and can be had as a soothing tea to sip in the afternoon when Vata rises. The soft tofu and crunchy Nori in this recipe balances all six tastes and make it comforting and satisfying.

For Kapha, serve with a sprinkle of red pepper flakes.
For Vata, replace the asparagus with shredded carrots.
For Pitta, use half the amount of miso.

Prep Time: 5 Minutes
Total Time: 25 Minutes
Serves: 4 Person

Ingredients

5 cups of vegetable broth
1 T grated fresh ginger
3 pieces of Nori (seaweed) cut into stripes
1 cup soft tofu
3 T light-colored Miso
Salt to taste
A pinch of freshly crushed black pepper
1 T chopped spring onion greens

Method

In a large saucepan, bring the broth to a boil over medium high heat.
Add ginger, cover, and let it simmer for 10 minutes over low heat.
Add Nori and tofu and let it simmer for another 3-5 minutes.
Remove from heat, ladle 1/4 cup of the broth into a small bowl and add miso.
Mix well and stir it back into the soup. Add spring onions and turn off the heat.
Season with salt and pepper as per taste and serve.

Serving suggestions

Can be stirred with rice for a sweet, easy meal.

Notes

To make vata reducing tea skip the tofu and nori and sip the broth throughout the day.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Ginger

Nutty Dates

Oct 8, 2021 by Avi Kumar Leave a Comment

Dates are sweet, fresh, juicy, and light, known to be a great fruit to boost your immune system and nourish the reproductive tissues. They are high in natural sugar and can be used as a sugar substitute in many recipes. Combining these with your favourite nuts makes for a delightful and healthy snack especially for winters.

Good for Vata Dosha.

Prep Time: 5 Minutes
Total Time: 5 Minutes
Serves: 8 Persons

Ingredients

8 Medjool dates
4 t pumpkin seeds butter or your favorite Nut Butter
A handful of your favorite Nuts (roasted, salted or otherwise)

Method

Cut the dates lengthwise and eliminate the pits. Do not cut the dates all the way through.
Push the edges of each date to open up the center, and spoon in your favorite nut butter
Push your favorite nut into the date cavity and serve.

Notes

You can also use ghee instead of Nut butter. Ghee makes this snack rejuvenating and nutritious.

Check out the Ayurvedic benefits of ingredients used in this recipe

Pumpkin Seed Butter

Bean and Kale Soup

Oct 8, 2021 by Avi Kumar Leave a Comment

This soup is purifying and light and is perfect for the spring season. Add a leaf of lemongrass to the pot while cooking for a sweet hint of South Asia. Or add thyme, basil, or dill to enhance the flavor. You can also add spicy Cilantro Garlic Oil for an extra kick.

Good for Kapha Dosha
For Pitta, stir in fresh cream in the end
For Vata, use plenty of garlic and ginger and replace kale with asparagus

Prep Time: 5 minutes
Total Time: 15 Minutes
Serves: 2 persons

Ingredients

2 cups of chopped kale
½ can of white beans
4 cups of vegetable broth
1 T olive oil
½ T chopped garlic
½ T grated ginger
½ cup chopped onion
½ cup chopped tomato
½ cup diced carrots
½ cup diced celery
Salt to taste (preferably Himalayan salt)
¼ t freshly ground black pepper

Method

In a soup pot, heat the oil. Add ginger and garlic and saute for a minute.
Add onion, tomato, carrots, and celery. Saute for 5 to 6 mins, till the vegetables soften.
Add chopped kale and saute for 2 mins till it losses the water reduces in size
Add the vegetable broth and bring it to a boil.
Add the beans and let it simmer till the soup reduces down to ⅔ its quantity
Add salt and pepper and mix well.
Turn off the heat and serve.

Serving suggestions

Serve with a drizzle of extra virgin olive oil.
For Kapha, garnish with parsley.
For Pitta, garnish with cilantro or mint.
For Vata, garnish with coconut flakes or chopped pine nuts.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Ginger | Garlic | Vegetable Broth | Salt

Mango Tapioca Pudding

Oct 8, 2021 by Chinmayi Kulkarni Leave a Comment

This pudding is a traditional dessert with a modern twist. It is a fluffy, grain-free, dairy-free dessert that is a perfect breakfast for those with a sweet tooth. Especially the inclusion of Summer fruit like Mango, it makes it an ideal hearty and nutritious feast of the season. Addition of cardamom powder balances the heat of Mangoes. You can also use fruits like blueberries, cantaloupe, peaches, plums etc.

Good for Kapha Dosha

Prep Time: 5 minutes
Total Time: 20 Minutes
Serves: 2 Person

Ingredients

½ cup white tapioca pearls, preferably smaller sized
1 cup thick coconut milk
1 cup thin coconut milk
1 t ghee
¼ t cardamom powder
½ cup Mango pulp
¼ cup chopped mango pieces
2 T honey

Method

Wash and soak the tapioca pearls overnight. It should double in size in the morning.
In a pan, heat ghee and add cardamom powder and thick coconut milk.
When it starts to simmer, add tapioca pearls and allow to cook till it turns creamy
Add thin coconut milk to adjust the consistency. Keep stirring.
When the tapioca is cooked, lower the heat and add honey.
Mix well and turn off the heat
When it is cooled add mango pulp and mix well.
Portion out the pudding in the serving bowls and top it with mango pieces.
Refrigerate for 2 hours and serve chilled.

Serving suggestions

Garnish with mint for a bright pop of flavor.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cardamom | Mint