Sweet and Sour Carrots for Vata

You will need:

• 1 cup thinly sliced peeled carrot
• 1 tbsp raisins
• Rock salt to taste
• Fresh-ground black pepper to taste
• 1/2 tsp minced fresh ginger root
• 1 tsp chopped fresh parsley
• 1/2 tsp fresh lemon juice
• 1/8 tsp fresh lemon zest
• 1/8 tsp crushed cardamom
• 1 tbsp ghee (clarified butter)--- see recipe below
  

Steam cook the carrot for 5-6 minutes until fork tender.

Heat ghee in a pan until clear.

Add the raisins and sauté briefly until they plump up.

Add carrot, ginger, cardamom, salt and pepper and sauté for another 2-3 minutes.

Remove from heat and stir in lemon juice, zest and parsley.

Serve warm.

(Serves 1)

Jerusalem Artichoke, Cabbage and Almond Salad for Vata

You will need:

• 1/2 cup diced and steamed Jerusalem artichoke (cut into 1/4" dice and steam for about 6-8 minutes on high heat)
• 1/2 cup finely shredded cabbage, steamed for 3 minutes
• 1 tbsp soaked, blanched and slivered almonds
• 1 tsp lemon juice
• 1 tsp chopped fresh basil
• 1/2 tsp chopped fresh thyme
• 1 tsp extra-virgin olive oil
• Fresh ground black pepper to taste
• Rock salt to taste
  
  
  

Combine the Jerusalem artichoke and cabbage in a bowl.

Whisk together the lemon juice, basil, thyme, olive oil, black pepper and salt and pour over the vegetables.

Toss to coat and garnish with the slivered almonds.

Serve warm or at room temperature.

(Serves 1)

Mixed Vegetables in Almond Sauce for Vata

You will need:

• 1/2 cup Vata balancing vegetables of your choice, cut into 1/4" dice (choose from asparagus, carrots, green beans, green peas, parsnips, beets)
• 1/2 cup mixed tender greens, shredded
• 1/2 cup Paneer, in 1/4" cubes (optional) --- see recipe below 
• 1 tsp cumin seed
• 1/4 tsp minced fresh ginger
• 1/8 tsp ground clove
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp turmeric
• 1/4 tsp fresh-ground black pepper
• Rock salt to taste
• 1/4 cup fresh unflavored yogurt, preferably homemade
• 20 almonds, soaked in warm water and blanched
• 4 cups water
• 1 tbsp ghee
• 1 tsp finely chopped cilantro

Steam vegetables for about 7-8 minutes.

Grind together the almonds, ginger and yogurt with about half the water to a very smooth puree. Add the water in increments as needed to grind.

Heat ghee in a large pot until it looks clear.

Add the cumin seeds and stir briefly to release flavor and aroma.

Reduce heat to medium and add the greens and the powdered spices. Stir-fry for about 2-3 minutes; then add the rest of the water and bring to a boil.

Fold in the sauce and the steamed vegetables, add salt, reduce heat to low, cover and simmer for about 7-8 minutes, stirring occasionally to prevent burning or sticking.

Add the paneer cubes, stir briefly and remove from heat.

Garnish with chopped cilantro and serve hot with plain
Basmati rice.

(Serves 1)

Kale with Chick Peas for Pitta

You will need:

• 2 cups young fresh kale, stemmed, ribbed and cut into thin strips
• 1/2 cup cooked chick peas (garbanzos)
• Rock salt to taste
• 1/4 tsp cumin seed
• 1/8 tsp turmeric
• 1 tbsp ghee
• 1/4 tsp fresh lemon juice
• 1 tsp chopped parsley
  

Steam the kale for 10-12 minutes.

Heat the ghee in a pan, add the whole cumin and stir briefly to release aroma.

Add the kale, turmeric and salt, and sauté for 2-3 minutes.

Add chick peas and lemon juice and mix well.

Garnish with parsley and serve with a cooked whole grain.

(Serves 1)

You will need:

• 2 cups small-sized cauliflower florets
• 1 cup plain organic rice milk
• 1/2 cup pure water
• 1/8 tsp ground cumin
• 1 tsp minced fresh fennel greens
• Rock salt to taste

Add the water to the cauliflower and cook covered until tender.

Blend the cooked cauliflower to a smooth puree.

Return the cauliflower to medium-low heat and slowly blend in the rice milk, stirring constantly.

When heated through, add the ground cumin, salt and fennel and stir well.

Enjoy warm.

(Serves 1)

Warm Vegetable/Bean Salad for Kapha

You will need:

• 1/2 cup small-sized broccoli florets
• 1/2 cup small-sized cauliflower florets
• 1/4 cup cooked garbanzo beans
• 1/4 cup steamed bean sprouts
• 1 tbsp chopped fresh basil
• Rock salt to taste (optional)
• 1/4 tsp fresh-ground black pepper
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil

Combine broccoli and cauliflower and steam or blanch until fork tender.

Heat olive oil in a pot and add the vegetables, bean sprouts and garbanzos, salt and black pepper.

Stir until heated through. Remove from heat.

Add lemon juice and basil; stir.

Enjoy warm.

(Serves 1)

Detoxifying Soup for Kapha

You will need:

• 4-6 cups pure water
• 1/4 cup shredded carrot
• 1/4 cup chopped celery
• 1/2 cup chopped dark greens
• 6-8 black peppercorns
• 1-2 thin slices fresh ginger
• 1 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp rock salt (optional)

Combine all the ingredients in a large pot and bring to a boil.

Reduce heat to low and simmer for about 60-90 minutes. Remove from heat.

Mash vegetables against sides of pot with back of ladle.

Strain out and discard the solids.

Enjoy warm.

(Serves 1)

Kapha Balancing Mung Bean Soup

You will need:

• 1/2 cup mung dhal (split hulled mung beans)
• 4 cups water
• 1/2 tsp turmeric
• 1/2 tsp cumin seed
• 1/2 tsp minced fresh ginger
• 1/8 tsp ground fenugreek
• 1/8 tsp ground coriander
• 1/4 tsp black pepper
• 1 tsp chopped fresh cilantro
• 1 tsp ghee
• Rock salt to taste

Wash the mung dhal. Add water and the turmeric and cook until dhal is tender. Stir occasionally and remove any scum that forms on top.

Add salt, black pepper and ginger and puree in a blender to a smooth consistency.

Heat the ghee until it is clear.

Add the cumin seed and stir briefly to release aroma and flavor. Add the powdered coriander and fenugreek, stir and immediately remove from heat.

Pour the ghee-spice mixture over the soup. Stir.

Garnish with cilantro and serve hot.

(Serves 1)