Good for Vata and Pitta dosha
Prep Time: 15 Minutes
Total Time: 30 Minutes
Serves: 2 Persons
Ingredients
Method
Serving suggestions
You can add plain yogurt or sour cream and jalapenos to garnish
Popular
Sweet potato fries
These sweet, warm, grounding, and nutritious Sweet Potato fries are a delight for everyone, especially kids. These are sattvic and ideal for all doshas, even Kapha when you double the spices. You can use any favorite spice blend like curry powder, ground chipotle, or cinnamon.
Good for Vata and Pitta dosha.
For Kapha, double the dose of spices
Prep Time: 5 Mins, plus 1 hour to soak
Total Time: 30 Minutes
Serves: 2 Persons
Ingredients
- 2 sweet potatoes cut into ¼ inch thick fries
- 1 T of coconut or peanut oil
- 1 T of your favorite spice or spice blend
- 2 T of rice flour
- Salt to taste
Method
- Soak the sweet potato fries in cold water for 1 hour. Strain and dry thoroughly using a kitchen towel.
- Preheat the oven to 425°F and place the rack in the center.
- In a medium skillet, heat oil. Stir in the spice blend and remove from heat.
- Toss the yam fries with rice flour in a zip lock back.
- Pour the spicy oil too and toss again to mix everything.
- Put fries on a lined baking sheet and bake for 15 minutes.
- Flip and bake for another 10-15 minutes or until golden brown.
- Turn off the oven and let the fries sit for 10 minutes with the door open.
- Toss the fries with salt and enjoy them warm.
Notes
Make sure the fries don’t touch each other while placing them on the baking sheet.
You can serve it with Cucumber Raita dip or ketchup
Check out the Ayurvedic benefits of ingredients used in this recipe
Asparagus and Moong Dal soup
This bowl of soup is enriched with some of the natural cleansers like asparagus, cilantro, and ginger, and helps us warm up, relax and lighten up after the heaviness of Winter
For Kapha, stir in cayenne or red pepper flakes during the time the soup is being cooked.
For Pitta, add mint and pumpkin seeds as garnishing.
Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 4 Persons
Ingredients
- ½ cup soaked Moong dal (dehusked)
- 1 T of Ghee
- ½ T of grated ginger
- ½ t of cumin powder
- ½ t of coriander powder
- 3 cups of Everyday use vegetable broth
- 1 large bunch of asparagus spears, trimmed and chopped in bite-sized pieces
- ¼ cup of coriander leaves, roughly chopped
- Salt, as needed (preferably Himalayan salt)
- Crushed Black pepper to taste
- Few drop of Lemon juice
Method
- Heat the ghee in the soup pot and add ginger. Saute for a minute
- Add ground spices and moong dal and mix well. Saute for 5 mins
- Add asparagus, salt, pepper, and half the quantity of broth and let it Simmer for 5 mins
- Once the moong dal is cooked, turn off the flame and let it cool.
- Once cooled, add coriander leaves and blend the mixture in a high-speed blender and strain the contents
- Add the strained contents back to the soup pot and mix with the remaining broth
- Let it boil for a minute and simmer for 2 mins
- Serve hot with a squeeze of lemon juice
Serving Suggestion
Sprinkle pumpkin seeds and sesame seeds on top of the soup and use basil and mint to garnish for a dash of green and a refreshing taste.
Check out the Ayurvedic benefits of ingredients used in this recipe
Asparagus | Black Pepper | Coriander | Cumin | Ginger | Himalayan Salt
Green Pea Soup
This recipe is especially enjoyed in the cooler months however you can modify it as per season by adding seasonal greens. Try to add as many leafy greens as you can find at your markets to enhance the texture and flavor of this recipe.
Good for Pitta and Kapha Dosha
For Vata dosha add liberal amounts of Ginger and Garlic
Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 2 Persons
Ingredients
- 1 cup fresh green peas
- 1 T ghee
- ½ T grated ginger
- ½ T grated garlic
- ¼ cup chopped shallots
- 2 cups of vegetable broth
- ¼ tsp each of coriander powder, cumin powder, and paprika powder
- Salt to taste (preferably Himalayan salt)
- Freshly crushed black pepper for seasoning.
- 1 T fresh cream (optional)
- ½ T chopped basil leaves
Method
- Heat Ghee in a soup pot
- Add shallots, ginger, garlic, and powdered spices. Saute well
- Add green peas and saute well till they turn mushy.
- Turn off the flame and let it cool for 5 mins. Blend the mixture in a power blender
- Add the blended mixture back into the soup pot
- Stir in the broth and allow it to simmer for 10 minutes, still, it reaches desired consistency
- Add salt and pepper, mix well.
- Stir in the fresh cream, basil leaves, and turn off the flame. Serve hot
Serving suggestions
You can add toppings like Pumpkin seeds, croutons, etc to add a crunchy texture.
Check out the Ayurvedic benefits of ingredients used in this recipe
Black Pepper | Basil leaves |Coriander | Cumin | Ginger | Garlic
Thai Mango Salad
This colorful salad is a great recipe to enjoy in the spring season. The fresh produce in this recipe adds a refreshing crunch while contrasting perfectly with hot and sweet dressing.
For Pitta Dosha avoid peanuts
For Vata and Kapha, use lightly steamed vegetables for salad
Prep Time: 5 Minutes
Total Time: 15 Minutes
Serves: 4 Persons
Ingredients
- ½ cup shredded purple cabbage
- ½ cup shredded green cabbage
- ½ cup chopped spring onions
- ½ cup grated carrots
- ½ cup bite-sized pieces of mango (not too ripe)
- ½ cup bean sprouts
- ½ cup chopped cilantro
- 1 cup of roughly chopped romaine lettuce
- 1 T chopped roasted peanuts
- 1 T sesame oil
- 1 T lime juice
- 1 T peanut butter
- 1 T light soy sauce
- Salt and Pepper for Seasoning
- Finely chopped Thai red chili (optional)
Method
- For salad dressing, whisk sesame oil, lime juice, peanut butter, thai red chili, and soy sauce.
- In a large bowl, mix the vegetables and toss them with the dressing. Top it off with peanuts.
- Serve fresh
Check out the Ayurvedic benefits of ingredients used in this recipe
Black Pepper | Cilantro
Italian Fruit Salad
Stealing from the Italians, who have all the time recognized the tasteful style of nature, this salad combines the juicy tart of the season’s brightest berries, croutons, and basil leaves for brilliant flavor. Raspberries, blackberries, or blueberries—even pomegranate—work perfectly here. You can additionally make use of peaches, plums, apricots—play with what’s available.
Good for pitta dosha.
For Vata, heat the fruit and bread with a spoonful of ghee in a small pan before serving. Add a touch of cinnamon to the dressing.
For Kapha, use a cup of bread, and toss with a quarter teaspoon of fresh or dried oregano.
Prep Time: 10 Minutes
Total Time: 1 hour
Serves: 2 Persons
Ingredients
- 1 cup croutons/pieces of soft bread
- 2 cups of fresh berries
- 1 cup of ripe peach in pieces
- 6 to 8 mint leaves
- 3 to 4 basil leaves
- ¼ cup orange juice
- 1 t white wine vinegar
- 1 t lemon juice
- 1 T extra virgin olive oil
- Freshly ground black pepper for seasoning
- 1 cup Arugula
Method
- Place the bread, berries, and peaches with their juices in a standard mixing bowl and stir together to combine.
- Softly mix the mint and basil leaves in with the bread and fruit.
- In a small container, whip all together with the orange juice, lemon juice, vinegar, and olive oil. Drip the salad dressing on top of the salad and softly mix to combine. Flavor with salt and pepper.
- Cover the mixing bowl with a dish and stand for 1 hour for the bread to absorb the salad dressing and fruit juices.
- Serve cold
Serving suggestions
If the bread looks dry, gently add up a little more orange juice, just as much as necessary to moisten the bread, but not excessively, or it will become soggy.