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Ayurvedic Dosha Recipes

PITTA

Not too hot or spicy

Luke warm drinks

Sweet, bitter & astringent tastes

 

Pitta Spice Blend

5 tsp fennel powder 

2 tsp coriander powder 

1 tsp turmeric powder 

1 tsp cumin powder 

½ tsp cinnamon powder

 

Pitta Tea

Combine cumin seeds, coriander, fennel, cilantro and rose petals.

Add boiled water.

Let steep 10 minutes.

 

Rose Lassi (Yogurt Drink)

1½ cups water 

½ cup fresh plain yogurt (coconut yogurt)

1 Tbsp turbinado sugar 

2 tsp rose water 

¼ tsp ground cardamom

 

Use whisk to hand blend until smooth.

 

Quinoa Patties

1 Tbsp ghee 

1 Tbsp Pitta Spice Mix 

½ cup zucchini, finely chopped 

1 stalk celery, finely chopped 

½ cup quinoa, washed 

1 cup water 

½ tsp salt 

6 oz grated cooked sweet potato  

cup minced fresh parsley 

2 Tbsp arrowroot 

1-2 Tbsp water 

Ghee or vegan butter for frying 

 

Heat the ghee in a skillet. Add Pitta Spice Mix, zucchini and celery. Sauté on medium heat for 8-10 minutes. 

Add quinoa, water and salt. Bring to a boil. Cover and simmer on low for 20 minutes. When cooked allow to cool to room temperature. 

Add sweet potato, parsley and arrowroot. Mix well with a spoon. Add additional water if too dry. 

Melt ghee or vegan butter in skillet. Shape mix into patties and fry on both sides until brown.

 

KAPHA

Not too sweet or cold

Warm drinks

Pungent, bitter, astringent tastes

 

Kapha Spice Mix

3 tsp coriander powder 

3 tsp cumin powder 

1 ½ tsp turmeric powder

1 tsp fenugreek powder 

1 tsp ginger powder 

½ tsp cinnamon powder 

¼ tsp ground black pepper

 

Kapha Tea

Using a tea bag, combine powders of turmeric, ginger and cardamom.

Add boiled water.

Let steep 5 minutes.

 

Kapha Lassi

¼ cup fresh, plain yogurt (coconut yogurt)

¾ cup water 

1 pinch salt 

1 pinch pepper 

1 pinch cumin 

1 pinch ginger 

 

Use whisk to hand blend until smooth.

 

Roasted Chickpea Salad 

2 celery stalks, finely chopped 

2 carrots, finely chopped 

2 oz broccoli, cut into small bites 

5 oz daikon radish, finely chopped 

2 Tbsp raisins 

2 Tbsp roasted pumpkin seeds 

¼ tsp salt 

Dash of freshly ground black pepper 

1 cup Roasted Chickpeas 

 

Steam vegetables until tender, about 20-25 minutes. Let them cool. 

Combine the remaining ingredients. Add chickpeas.

Drizzle with a low-calorie organic Ginger Sesame Dressing. 

 

VATA

Not cold, no ice

Warm drinks

Sweet, sour, salty tastes

 

Vata Spice Mix

2 Tbsp fennel powder

1 Tbsp coriander powder

1 Tbsp cumin powder

1 Tbsp turmeric powder 

1 Tbsp dried basil

2 tsp ginger powder 

1 tsp salt

1 tsp asafetida

 

Vata Tea

Combine fennel seed, nutmeg and chicory root.

Add boiled water.

Let steep 10 minutes

 

Vata Lassi

¼ cup freshly-made organic yogurt

¾ cup water

1 pinch each: 

ginger powder

cumin powder

rock salt

black pepper

 

Use whisk to hand blend until smooth.

 

Mung Dal

1 cup basmati rice

⅓ cup cilantro

⅓ cup coconut flakes (unsulphered)

2 Tbsp ghee or vegan alternative

¾ inch piece of ginger root

½ cup mung bean

¼ tsp mineral salt

½ tsp turmeric

6 cups water

 

Wash the mung dal and rice. 

 

Soak the mung dal for a few hours then drain. Combine ginger, coconut, cilantro and ½ cup

water into a food processor. Blend. 

 

In a large skillet, heat ghee (or alternative) on medium heat then add the blended items, turmeric and salt. Stir well and bring to a boil. Mix in rice, mung and six cups of water. Boil uncovered, for seven minutes. Turn down the heat to simmer and cook partly covered for 30 minutes or until the dal and rice are tender. You should not see the dal as it absorbs into the liquid.

 

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