Ayurvedic Recipes

Summer Raw Beet, Sardine, and Pasta Salad

Posted by on Jul 8, 2012

Summer is a time when even cold dry (Vata) types or cold damp (Kapha) types can have little more raw foods. One of the ways to make raw foods more compatible for cold types with weaker digestive energy (Agni/Spleen Qi) is to have it in small amounts with other foods that stimulate digestion.   Necessity is the mother of invention. Today I was hungry, lazy, and the cupboard was bare. I had some leftover pasta, a tin of sardines, a can of chickpeas, a bunch of scallions and one lone beetroot in my frig. So I made a pasta...

Read More

Peppermint and Gotu Kola Ayurvedic Cooling Summer Tea

Posted by on Jun 2, 2012

Cooling Teas of Summer: Peppermint and Centella Asiatica (Brahmi, Gotu Kola, Pennywort) There are lots of ways to hydrate and cool off in summer, without damaging the Agni/digestive fire/Spleen Qi which is actually weaker in the hot weather than in the cold weather. In cold weather the Agni fires up in the core to keep us warm, but in the hot weather it is dispersed to the surface as we sweat. That is why we can eat heavier food in the winter than in the summer. So it is important to be careful about too much cooling food in...

Read More

Curried Quinoa Super Food: Pacify Kapha in Late Winter/Early Spring

Posted by on Apr 11, 2012

Curried Quinoa Super Food: Pacify Kapha in Late Winter/Early Spring The ancient grain of the Incas, Quinoa has a delicate, nutty, slightly bitter flavor and the lightest texture of all grains.  This combination of bitter taste and light texture make it an ideal grain for Kapha types and Kapha imbalances such as excess weight, sluggishness, and issues of phlegm.  And while Quinoa is excellent for elevated Kapha  any time of year, it’s especially true  in Late Winter/Early Spring when Kapha predominates.  Quinoa  is also a very good choice for Pitta imbalances that benefit from the bitter taste and light...

Read More

Late Winter Arugala for Kapha

Posted by on Mar 4, 2012

Late Winter Arugala for Kapha

Arugula is one of those green leafy vegetable that is so delicious both raw and cooked. It lends a nutty and spicy taste to other milder greens, and serves as a fine foil for feta cheese, walnuts, pumpkin seeds, and dried Turkish apricots (those plump dark un-sulphered ones you get at the health food store). I love cooked Arugula with Whole wheat pasta, in which case I quick fry under high heat chopped or lightly crushed garlic, I learned this from a chef–get the oil really hot, drop the garlic in, and stir for about 1 minute, don’t let...

Read More

Baked Butternut Squash and Black Bean Stew

Posted by on Feb 16, 2012

Cooking Methods in Chinese Food Medicine: From Warm to Hot to Very Hot One of the aspects of Food Medicine we pay attention to in Chinese Medicine is the cooking method itself. Each method of cooking adds relative values of heat to the dish being prepared. Steaming and boiling are the mildest. Then, in degree of heat imparting come croc-pot slow cooking/stewing, stir frying, baking, and finally, the hottest–deep frying. That may explain in part why baked and deep fried goods are so satisfying–life is a process of warm biochemical or energetic transformations–qi and blood are warm, and baked/deep fried goods...

Read More

Dandelion and Chicory Greens: Vegan Fast Food

Posted by on Jan 28, 2012

My idea of fast food: real food, made easily. Too many of my vegetarian and vegan friends are what I call “grilled cheese vegetarians.” Though they avoid meat, they also seem to avoid green vegetables and eat lots of bread and soy cheese or vegan sausages. I was on a meditation retreat a few years ago in Quebec, and it was surprising: lots of beans and grains and dairy, too, even ice cream, but zero green vegetables. Chinese medicine says: Protein for strength, Grains for energy, Green Vegetables to keep it all clean. Luckily, walking around the extensive uncut...

Read More

Ayuvedic Dietary Guidelines to Prevent Colds and Flu in Winter

Posted by on Dec 22, 2011

Ayurvedic Dietary Guidelines to Prevent Colds Cold Foods/Warm Foods. Avoid cold foods like ice cream and yogurt. Some yogurt is fine at noon, but not at night. Follow the general Ayurvedic advice to drink liquids room temperature or warm/hot. If you drink milk, drink it hot, simmered with ginger root, cardamom, or clove. Mediterranean Sage Tea is excellent for warming up after being out in the cold. Get it at Greek, Persian, or Arab markets. Fruit: Stick to apples, pears, and other stone fruits. Persimmins and  dried fruits like dates. Stewed fruits like cranberry sauce and apple sauce are...

Read More

Kale with Pomegranate Molasses and Cumin

Posted by on Dec 19, 2011

Kale with Pomegranate Molasses and Cumin

Kale with Pomegranate Molasses and Cumin One of my favorite ways to cook Kale is inspired by the classic Linguine with Broccoli that you find at Southern Italian restaurants. Their method is really simple–olive oil, garlic, lemon, parmesan. I take the olive oil and garlic and add to it cumin and pomegranate molasses. Pomegranate Molasses in Cooking and in Ayurveda I used to use a little bit of balsamic vinegar or lemon when cooking kale this way, but then I discovered pomegranate molasses and have never turned back. Cooking your green leafies with something sour is said to make...

Read More

Natural Cranberry Sauce with Dates and Saffron, Low Sugar

Posted by on Dec 13, 2011

It seems silly to buy canned cranberry sauce with a ton of sugar and the bonus of toxic Phtalates, when it is so easy to make it homemade. Takes literally minutes. Boil water, add cranberries and sweetener. Simmer 15 minutes. Voila! Ingredients 1 bag cranberries. Water, enough to cover the berries1/2 cup raw sugar, I like coconut palm sugar–avail at Whole Foods4 Medjool dates, pitted and chopped a bit, but any dates will do.5-6 strands saffron…again, Whole Foods has a pretty cheap good brand3-4 cardamom pods, crushed. You could use orange juice in place of the water if you...

Read More

Late Autumn/Early Winter Whole Grain n’ Flax Blueberry Pancakes

Posted by on Dec 13, 2011

Late Autumn/Early Winter Whole Grain n’ Flax Blueberry Pancakes

Rainy Winter Morning Whole Grain Wild Blueberry Pancakes. Rainy winter mornings after long hikes in the San Diego desert make me want pancakes. Good, solid, whole grain ones. The kind that make you feel like you ate food, not syrupy junk. At Trader Joe’s the other day they had Wild Blueberries from Canada, frozen. I don’t generally recommend frozen stuff, but I think berries hold up pretty well to the freezing process for winter use. Having said that I would not really eat them in winter unless they are cooked somehow, like in pancakes or as a sauce. Ayurveda...

Read More

Lassi Summer Yogurt Drink

Posted by on Sep 2, 2011

Lassi Summer Yogurt Drink is made from blending yogurt, or kefir, with water and spices, or fruit. While many Indians, especially vegetarians, eat yogurt with spiced foods at lunch time,  and drink yogurt mixed with water, during the day, year round,  it is especially beneficial in Summer and hot weather, because of the cooling property of its two chief ingredients, yogurt and water. Yogurt is Sattvic, but Heavy: Mix with Water to Improve Digestability Ayurveda considers  Yogurt Sattvic, balancing between Rajas and Tamas.  But Yogurt is aggravating to both Pitta and Kapha, because it is sour and because it is...

Read More

Indian Lemonade 2

Posted by on Aug 31, 2011

Years ago when I lived in the small village of Kanadukathan, http://www.wikimapia.org/#lat=10.175599&lon=78.7842035&z=16&l=0&m=b in Tamil Nadu, India, I learned from my friend Lakkuman to put Cumin seed in the drinking water. Water is by nature cooling, and there we used to keep the water in an earthenware pot, which had a lovely refrigerating effect. It was so hot in summer. Whether it was for its antibacterial effect, whether it was just because it tastes good, or whether it was because cumin protects Agni from the cooling effect of the copious amounts of water you must drink in that climate, I...

Read More

Rose Scented Limeade for Summer

Posted by on Jul 25, 2011

Rose Scented Limeade for Summer   Rose Scented Limeade for Summer is a much more lovely beverage to enjoy rather than drinking sodas full of phosphoric acid and high fructose corn syrup, linked in studies to lower bone density and diabetes, respectively. Rose scented Lime-ade  is a very refreshing drink you can enjoy in summer that will cool you off even without ice, which damages digestive fire. Rose and Lime in Chinese Medicine and Ayurveda Rose is considered cooling and harmonizing in Ayurveda and Chinese Medicine. The heat of summer can sometimes create irritability, so this is a valuable...

Read More

Does Cauliflower Aggravate Vatta? Creamy Coconut Cauliflower Curry for Summer

Posted by on Jul 15, 2011

Does cauliflower aggravate Vatta? The problem with going for an Ayurvedic consultation and being handed a long list of foods that aggravate one or the other of the doshas is, that first, this is a text book list of foods that tend to aggravate, in most people, but not all; second is that it is really really relevent how you prepare the dish, what season it is, and how balanced your corresponding dosha is at that point in time. Cauliflower is said to aggravate Vatta, and indeed, it has that potential, and I emphasize the word potential. Its potential...

Read More

Nearly Tridoshic Cucumber Avocado Summer Soup

Posted by on May 27, 2011

Cucumber Avocado Summer Soup 2 cups chopped cucumber, peeled if non-organic1 cup avocado1.5 cups plain yogurt or kefir1-2 tbsp fresh bell pepper 3-4 tbs fresh cilantroSalt and Pepper to taste Ayurveda This is a lovely creamy cooling summer soup that in Ayurvedic terms is especially suitable for both Pitta and Vatta, and quite tolerated by Kapha, as discussed below. What I want to show you below is how a dish is adjusted to suit a dosha, and how to eat seasonally. Pitta: This soup cools Pitta’s fire, which is naturally increased in Summer months. Both cucumber and cilantro are...

Read More

Pin It on Pinterest