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Pumpkin Seed Butter

Pumpkin seed butter is a great alternative to peanut and almond butter. Add this to soups or sautés for a rich sweet and nutty flavor or use it as a spread. It can also be added to smoothies or breakfast oatmeal for added nutrition.

Good for all doshas.

Prep Time: 5 minutes plus time to soak
Total Time: 5 Minutes
Serves: 2 person

Ingredients

Method

  1. Soak pumpkin seeds overnight.
  2. Drain the seeds the next morning and pat dry.
  3. Blend the seeds along with honey, cinnamon, ginger, and salt until creamy.
  4. Store in an airtight jar in a dark place.

Notes

Pumpkin seeds are purifying and nourishing. You can add sunflower seeds as well.

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Ginger Barfi

Ginger Barfi or Ginger Paka is a must-try winter recipe. This recipe helps relieve cold, cough, sore throat and boosts immunity. It also helps in improving appetite and digestion.

Good for Vata Dosha.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 20 Pieces

Ingredients

Method

  1. Add jaggery and equal quantity of water to a heavy base pan and cook till a thick syrup is formed.
  2. Add grated ginger, mix and cook for 5-7 minutes on low flame.
  3. Add ghee and cook for another 5-10 minutes.
  4. Add the powders of all the other ingredients and let it cook for 5-10 minutes.
  5. Grease a plate with ghee and spread the mixture evenly.
  6. Let it cool and cut in any desired shapes.
  7. Can be stored in an airtight container for a month.

Notes

It is hot in nature and should be taken in appropriate quantities only in winter and never on an empty stomach.

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Collard Greens Saag

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

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

Serving Suggestions

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

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Spicy Popcorn

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

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

Notes

This is to be avoided by Vata people

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Paneer Tacos

This vegetarian Paneer version of Baja tacos is good for all doshas. For that “Baja” crunch, roll the paneer in rice or cornflour and then sauté. These tacos can be enjoyed for lunch, dinner, or parties.

Good for Vata and Pitta Dosha

Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: Makes 4 Tacos

Ingredients

  • 3 tablespoons Ghee
  • 1 cup of diced paneer
  • Salt to taste
  • Freshly ground black pepper to taste
  • ½ t paprika
  • ¼ cup Mayonnaise
  • ½ t lime juice
  • 4 chapatis
  • A dollop of Guacamole

Method

  1. Melt the ghee in a large skillet and add paneer cubes.
  2. let it cook for 8 minutes or until golden brown. Stir occasionally.
  3. Transfer the cubes to a plate lined with a paper towel using a slotted spoon.
  4. Season with salt, pepper, and paprika.
  5. In a small bowl, mix mayonnaise, lime juice, and brine to make a white sauce.
  6. Assemble the Tacos: Put some paneer in the center of the chapati. Add avocado mash and drizzle the white sauce.
  7. Repeat for the rest of the tacos and serve.

Serving suggestions

For garnish, use lime wedges and cilantro.
Can be paired with mango and cabbage salad

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Nutty Noodle Stir-Fry

These stir-fry noodles are tossed in a creamy nut butter, making it a healthy and delicious noodle dish for the people who crave noodles, particularly in the fall season.

Good for Vata dosha.
For Pitta, avoid garlic powder and replace Ashawagandha Nut Butter butter with pumpkin seed butter

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 Persons

Ingredients

  • 1 pack of soba noodles (usually 8 ounces)
  • 2 T olive oil
  • 1 cup shredded carrots
  • ½ cup thinly sliced green bell pepper
  • 1 cup thinly sliced bok choy
  • 1 cup tofu crumble
  • 1 T Ashwagandha Nut Butter
  • 1 T sesame seeds
  • ½ t grated garlic
  • 1 T grated ginger
  • Salt and black pepper for seasoning
  • Freshly squeezed lemon juice

Method

  1. In a big mixing bowl, pour down warm water on the soba noodles and put them away.
  2. Heat oil in a frying pan over moderate-high-level heat and grated ginger and garlic
  3. Add together the carrots, bell pepper, tofu crumble and cook for 2 minutes. Stir up often.
  4. Stir up in the bok choy and sesame seeds. Lower the heat to moderate and cook for 3 minutes.
  5. In a small bowl, Stir together the nut butter, and garlic powder with warm water.
  6. Remove the noodles. Add them to the saucepan with the vegetables. Pour out in the dressing and toss to mix.
  7. Flavor with salt and pepper, and serve with a sprinkle of lemon juice.

Serving Suggestion

Garnish with cilantro or fresh mint.

Check out the Ayurvedic benefits of ingredients used in this recipe