Posts Tagged "Kapha"

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...

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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...

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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...

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Common Cold in Ayurveda

Posted by on Dec 17, 2011

Common Cold in Ayurveda Common Cold in Ayurveda is called Pratishyaya and is seen in most cases as an aggravation of the Kapha dosha., being as it most often involves increased amounts of liquid discharge, build up of phlegm, and the sensation of feeling chilled. Elevated Kapha Why is common cold treated as Kapha elevation in Ayurveda? Because of both the location and nature of the symptoms associated with colds. One reason why Ayurveda sees the  Common Cold as Kapha elevation is because symptoms of colds occur in tissues that relate to Kapha, namely the ear, nose, throat, and lungs....

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Raw Beet Salad Morrocan and Provencal Styles

Posted by on Jun 21, 2010

Raw Beet Salad Beets are super high in betacyanin, a phyto-nutrient associated with their deep red color. Unfortunately, according to what I have read, this anti-cancer chemical is destroyed by cooking. Though Ayurveda and Chinese Medicine do not at all advocate for a raw food diet, there is no reason why you can’t include raw vegetables into an Ayurvedic cuisine. But raw beet alone is relatively unpalatable, with a pretty tough texture, though its color is superb and it gives a bit of zing by its spiciness. One simple way is just to put shredded raw beet into salads,...

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Teff n’ Quinoa Gluten Free Pancakes Recipe

Posted by on Jan 26, 2009

  Teff n’ Quinoa Gluten Free Vegan Pancakes Recipe Autumn and Winter are ideal times for the warming, grounding quality of of pancakes. But why use pre-packaged, over-salted, sugary, low-fiber pancake mixes whose pre-ground grains may or may not be fresh, when it’s so easy to make it yourself. Here is today’s recipe– spicy like my mom’s spice cake, low-fat, naturally sweet without sugar, and with as little salt as you want.. If you like salt, add some! You control what goes in to the mix. So use some quality sea salt if you need to. Trader Joe’s has...

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