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Mango Tapioca Pudding

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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

  1. Wash and soak the tapioca pearls overnight. It should double in size in the morning.
  2. In a pan, heat ghee and add cardamom powder and thick coconut milk.
  3. When it starts to simmer, add tapioca pearls and allow to cook till it turns creamy
  4. Add thin coconut milk to adjust the consistency. Keep stirring.
  5. When the tapioca is cooked, lower the heat and add honey.
  6. Mix well and turn off the heat
  7. When it is cooled add mango pulp and mix well.
  8. Portion out the pudding in the serving bowls and top it with mango pieces.
  9. 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

Spicy Cashews

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These cashews are savory, sweet, spicy, and crunchy. They are easy to make and are vegan-friendly. They have a citrusy aroma and are used in many Indian dishes for their many ayurvedic benefits.

Good for Vata dosha

Prep Time: 5 minutes
Total Time: 20 Minutes
Serves: 1 Cup

Ingredients

Method

  1. In a saucepan, melt coconut oil and add mustard seeds.
  2. When the seeds begin to pop, add cashews and spices.
  3. Toast for 5 minutes or until the cashews turn golden brown.
  4. Turn off the heat and season with salt as per taste.
  5. Let the cashews cool and transfer to a serving bowl.
  6. Squeeze some lemon juice and enjoy

Serving suggestions

Can be stored for 1 week.
Tastes best when slightly warm.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Cashew | Cumin | Coriander | Musturd Seed | Himalayan Salt

Paneer Tacos

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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

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Chapatis

Nutty Noodle Stir-Fry

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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

Ashwagandha Nut Butter | Black Pepper | Garlic | Ginger

TLT sandwich

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This sandwich recipe features Tofu, lettuce, and tomatoes with a minty mayo. It’s almost like a BLT sandwich but vegetarian and better.

Good for Pitta dosha.
For Vata, layer sauerkraut in the sandwich

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: Makes 2 Sandwiches

Ingredients

  • 1 big slice of Tofu (½ inch thick)
  • 1 Tomato cut into slices
  • 4 slices of whole green toasted bread
  • 2 T mayonnaise
  • 1 t ghee
  • 1 T of crushed mint leaves
  • 1 t of mustard sauce
  • 2 to 3 leaves of Lettuce

Method

  1. Season tomato slices with salt and pepper.
  2. Mix the mint leaves with mayonnaise and mustard sauce. Keep aside
  3. In a pan heat ghee and roast tofu on both sides, sprinkle salt, and keep aside
  4. Spoon the minty mayo on 2 slices of bread and spread.
  5. Arrange lettuce, tomato slices, and tofu slice
  6. Gently press to close and serve.

Serving Suggestions

Tastes best with avocado mash or avocado slices.
You can also add layers of grilled zucchini, slices of roasted squash, fresh cucumber, or your favorite sandwich fillings

Check out the Ayurvedic benefits of ingredients used in this recipe

Mint | Black Pepper

Cabbage Soup

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This light and easy-to-make cabbage soup is ideal for weight loss. It is enriched with robust Ayurvedic herbs and spices that aid in digestion and boost metabolism. This soup can be had in a small quantity as an appetizer or as a large serving with bread for a meal.

Good for Pitta and Kapha dosha.

Prep Time: 10 minutes
Total Time: 30 Minutes
Serves: 2 persons

Ingredients

Method

  1. Heat the olive oil in a hard bottom pan or dutch oven.
  2. Add bay leaf, thyme, cloves, carrots, celery and leeks. Saute for 5 to 10 mins, till the vegetables soften
  3. Add ginger and garlic and saute till the garlic is fragrant
  4. Add cabbage and saute for another 2 to 3 minutes
  5. Add the broth and allow it to boil. Turn the heat down and simmer for 5 to 10 mins
  6. Add parsley and season with salt and pepper. Mix well
  7. Serve hot in a bowl with a squeeze of lemon juice

Serving suggestions

You can also serve with bread or chapati.

Check out the Ayurvedic benefits of ingredients used in this recipe

Bay Leaf | Black Pepper | Clove | Garlic | Ginger | Vegetable Broth | Salt