Recipes

The following Ayurvedic recipes have been hand chosen especially for you and your Dosha. They are tailored to the meet the specific needs of your body, mind and spirit. The recipes include ingredients you may be familiar with and have handy in your very own kitchen. They may also include some new ingredients that are guaranteed to liven your palette. Please enjoy and good luck in the kitchen!

Kapha Dosha Recipies

INGREDIENTS

1 tsp BLACK PEPPER

1 tbsp FENNEL SEEDS

1 c LEEKS

4 whole POTATO

 

2 pinch RED PEPPER FLAKES (CHILI)

1/2 tsp SALT (MINERAL SALT)

2 tbsp SUNFLOWER OIL

6 c WATER

 

DIRECTIONS

1. Heat 4 cups of water on high. Meanwhile, peel and chop potatoes into approximately 1 inch cubes. Add to the water and bring to a boil. Meanwhile, slice the leeks. 

2. Strain the potatoes after boiling for ten minutes. Save the water. Add 2c cool water to the potatoes (to cool them for the blender) and blend. Pour back into the hot liquid and return to a boil. Add the remaining ingredients and simmer on low heat for twenty minutes. 

3. Serve hot and garnish with cracked pepper and a pinch of red pepper flakes.

SERVINGS: 6 | COOK TIME: 45 MINUTES

ALMOND DATE SHAKE WITH CINNAMON

INGREDIENTS

1 c ALMOND MILK

 

2 pinch CINNAMON

2 whole DATES (DRIED)

1/8 inch GINGER (FRESH)

DIRECTIONS

For best results, make homemade almond milk, and soak dates overnight. 

1. Remove the seed from the dates. 

2. Warm the milk in advance, or serve room temperature according to preference. 

3. Puree all ingredients in a blender. 

4. For a stronger restorative effect, add 1 tsp ghee and substitute milk for almond milk. You may also substitute with coconut milk.

SERVINGS: 1PREP | TIME: 5 MINUTES | COOK TIME: 0 MINUTES

ROASTED RICE WITH DATES, CINNAMON & CARDAMOM

INGREDIENTS

1 c BASMATI RICE

 

1/4 tsp BLACK PEPPER

1/4 tsp CARDAMOM

1/4 tsp CINNAMON

4 whole DATES (DRIED)

1 tbsp GHEE

2 pinch SALT (MINERAL SALT)

3 c WATER

DIRECTIONS

1. Chop dates. Heat a medium saucepan on low, and add ghee. When it melts, add uncooked rice. Stir continually for 2-5 minutes, until it smells sweet and all the rice is coated with ghee. 

2. Add the spices and dates. Stir for one more minute. Add water and bring to a boil. Cover pot and lower to a simmer. 

3. Cook until rice is tender about twenty minutes.

SERVINGS: 4 | PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES

ASPARAGUS SAFFRON RISOTTO WITH LEMON

INGREDIENTS

2 c ASPARAGUS

 

1/4 tsp BLACK PEPPER

1 tsp CUMIN

 

2 tbsp GHEE

1/4 whole LEMON

1 c RISOTTO

2 pinch SAFFRON

1/2 tsp SALT (MINERAL SALT)

DIRECTIONS

1. Grind saffron with a mortar and pestle. Place a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes. 

2. Meanwhile, in a separate pot bring 1 quart of water to a boil and set aside. 

3. Clean and dice asparagus. 

4. Sautee the cumin seeds in ghee in a large pot. 

5. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Sautee for an additional 30 seconds. 

6. Add 1c of boiling water and lower heat to a simmer. Continue adding 1c of boiling water from the other pot every five minutes.

SERVINGS: 4 | PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES

COLLARD GREENS WITH POTATO, LEMON & TURMERIC

INGREDIENTS

2 pinch BLACK PEPPER

2 lbs COLLARD GREENS

 

1/4 whole LEMON

 

1 whole POTATO

1 pinch SALT (MINERAL SALT)

1 tsp SUNFLOWER OIL

2 pinch TURMERIC

1 c WATER

DIRECTIONS

Chop collard greens finely. Dice the potato. Place juice from lemon, ground black pepper, and all remaining ingredients in water and bring to a boil. Lower heat, cover, and simmer until potatoes are soft and collard greens tender and easy to chew.

SERVINGS: 3 | PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES

BANANA & APPLE SMOOTHIE WITH GINGER

INGREDIENTS

1 whole APPLE (RAW)

1 c BANANA

 

1/2 inch GINGER (FRESH)

1/4 whole LIME

DIRECTIONS

Peel, core and chop a raw apple. Peel the skin from the fresh ginger by scraping it with a knife. Select a banana that is ripe but not too soft. Under ripe bananas are too grainy for smoothies. Add with juice of lime and remaining ingredients and 1c water into a blender and puree. You may also substitute 1/4 tsp ground ginger for 1/2 inch fresh ginger root. 

All freshly blended raw drinks are best consumed immediately. They lose a great deal of their antioxidant power after about 30 minutes. Fruits in general should be eaten on an empty stomach and at least a half hour before a snack or meal.

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 0 MINUTES

GOLDEN MILK

INGREDIENTS

2 pinch CARDAMOM

2 pinch CINNAMON

 

1 tsp HONEY

1 c MILK

2 pinch TURMERIC

DIRECTIONS

1. Heat milk with spices until it just boils. 

2. Remove from heat. Let cool a few minutes and pour into a cup with honey. Be sure not to heat the honey with the milk and herbs. The honey can liquefy in the warmed milk, but heating honey is not recommended.

lick here.

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 5 MINUTES

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Pitta Dosha Recipies

SWEET POTATO WITH KALE & GINGER

INGREDIENTS

3/4 inch GINGER (FRESH)

 

1/2 lbs KALE

 

2 pinch SALT (MINERAL SALT)

 

1 tbsp SUNFLOWER OIL

 

2 c SWEET POTATO

DIRECTIONS

1. Boil the kale until leaves turn a vibrant shade of green green and strain. 

2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal. 

3. Grate and sautee ginger in sunflower oil for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.

SERVINGS: 2 | PREP TIME: 15 MINUTES | COOK TIME: 25 MINUTES

KALE & CARROT SOUP WITH GINGER, FENNEL & LIME

INGREDIENTS

4 whole CARROT

 

1/2 tsp FENNEL SEEDS

1 inch GINGER (FRESH)

 

1/2 lbs KALE

1/4 whole LIME

 

1/2 tsp SALT (MINERAL SALT)

 

1 tbsp SUNFLOWER OIL

DIRECTIONS

Chop kale & carrots. Place in a pot and add water until vegetables are just covered. Boil with all ingredients until kale is soft and easy to chew. Easy to chew means easy to digest.

SERVINGS: 4 | PREP TIME: 10 MINUTES | COOK TIME: 40 MINUTES

QUINOA WITH MINT, CILANTRO & RED ONION

INGREDIENTS

1/4 tsp BLACK PEPPER

1 c CILANTRO

2 whole LIME

 

2 tbsp MINT

.37 c OLIVE OIL

 

1 c QUINOA

 

1/4 c RED ONION (RAW)

1 tsp SALT (MINERAL SALT)

DIRECTIONS

Boil quinoa in 2c water 15 minutes or until soft. Do not over stir or over cook, to avoid quinoa turning to mush. Finely chop mint and onions. Gently mix all ingredients together. Serve immediately or chill in refrigerator for 2 hours before serving.

SERVINGS: 4 | PREP TIME: 10 MINUTES | COOK TIME: 30 MINUTES

BEETS & GREENS WITH COCONUT

INGREDIENTS

1/2 lbs BEET GREENS

1 c BEETS

1/4 tsp BLACK PEPPER

 

1/4 c COCONUT FLAKES

2 tbsp COCONUT OIL

1/2 inch GINGER (FRESH)

1 tsp RAW SUGAR

1/4 tsp SALT (MINERAL SALT)

DIRECTIONS

Chop the beets and greens. Add remaining ingredients, 2c water and bring to a boil. Lower the heat and simmer for until beets are soft. Remove cover and cook on medium high until liquid reduces to a 1/4" in the bottom of the pot.

SERVINGS: 2 | PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES

PEACHES WITH BLUEBERRIES & MINT

INGREDIENTS

1/4 c BLUEBERRY

 

1/2 tsp MINT

2 whole PEACHES

 

1/4 tsp RAW SUGAR

DIRECTIONS

Cut peaches in flat circles as opposed to wedges, exposing more surface area to taste buds. Slice blueberries in half. 

Place peaches in a bowl and sprinkle with raw sugar. Chop fresh mint finely. Garnish with blueberries and mint.

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 0 MINUTES

GINGER BASIL LIMEADE

INGREDIENTS

1/2 c BASIL

2 inch GINGER (FRESH)

1 whole LIME

2 tsp RAW SUGAR

DIRECTIONS

1. Use a fine grater to make about 1 teaspoon of lime zest. Juice limes. Chop ginger into chunks. 

2. Add 1c water to a blender with ginger, lime juice, lime zest, raw sugar and a small handful of fresh basil leaves. Blend until smooth. 

3. Combine ginger-lime juice with an additional 3 cups of water in a pitcher. Garnish with fresh basil. Chill and serve. 

Salt the rim of your glasses to complete this mock-tail while satisfying all six tastes!

SERVINGS: 8 | PREP TIME: 5 MINUTES | COOK TIME: 0 MINUTES

BANANA SMOOTHIE WITH LIME AND CARDAMOM

INGREDIENTS

2 c BANANA

1/4 tsp CARDAMOM

 

1 c COCONUT WATER

 

1/3 whole LIME

DIRECTIONS

Juice the lime and throw away the rind. Combine all ingredients in a blender and puree until smooth. Serve immediately and enjoy this refreshing, replenishing and cleansing delight. Optional: if you don't have coconut water on hand, use water. 

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 0 MINUTES

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Vata Dosha Recipies

BUTTERNUT SQUASH SOUP WITH FENNEL, GINGER & GARLIC

INGREDIENTS

1/4 tsp BLACK PEPPER

4 c BUTTERNUT SQUASH

1 tsp FENNEL SEEDS

2 clove GARLIC

2 tbsp GHEE

1/2 inch GINGER (FRESH)

1/2 whole LIME

1/4 tsp SALT (MINERAL SALT)

4 c WATER

1/2 c YELLOW ONION

DIRECTIONS

1. Roast the butternut squash in the the oven at 350 degrees for 30 minutes. Remove and let cool. The skin will peel off easily with a potato peeler after roasting. When it cools, chop the butternut squash into 1 inch cubes. 

2. Heat 2 tablespoons of ghee in a large stock pot. Add diced onions and saute. Chop ginger and garlic, and toss them in the pot when your onions begin to brown. Add salt, pepper and fennel seeds. Continue frying another thirty seconds, taking care not to burn the garlic. Now, add the butternut squash cubes, and 4 cups of water. Bring to a boil. 

3. Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, or puree in a blender. Squeeze the juice of half a lime into the finished soup. 

4. Serve hot with a hearty hunk of bread! 

SERVINGS: 4 | PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES

QUINOA WITH MINT, CILANTRO & RED ONION

INGREDIENTS

1/4 tsp BLACK PEPPER

1 c CILANTRO

2 whole LIME

2 tbsp MINT

.37 c OLIVE OIL

 

1 c QUINOA

 

1/4 c RED ONION (RAW)

 

1 tsp SALT (MINERAL SALT)

DIRECTIONS

Boil quinoa in 2c water 15 minutes or until soft. Do not over stir or over cook, to avoid quinoa turning to mush. Finely chop mint and onions. Gently mix all ingredients together. Serve immediately or chill in refrigerator for 2 hours before serving.

SERVINGS: 4 | PREP TIME: 10 MINUTES | COOK TIME: 30 MINUTES

POTATO LATKES

INGREDIENTS

1/2 tsp BLACK PEPPER

2 whole EGGS

 

4 whole POTATO

1/2 tsp SALT (MINERAL SALT)

1/4 c SHALLOTS

2 tbsp SPELT FLOUR

1/4 c SUNFLOWER OIL

DIRECTIONS

1. Grate your potatoes in a cheese grater. Place in a sieve over a bowl and let the water drain for 15 minutes. Pour off excess liquid. 

2. Mix in the chopped shallots, eggs, flour, salt and pepper. 

3. Heat 1/4 inch of oil over medium high heat in a large frying pan. Fry scoops of potato mix that make pancakes about 3-4 inches in diameter. Fry for 3-4 minutes, then flip. When the edges are crispy and the whole latke is golden on both sides, they are ready to eat! 

4. Serve with applesauce or sour cream or cottage cheese mixed with sour cream. Garnish with chopped chives.

SERVINGS: 2 | PREP TIME: 20 MINUTES | COOK TIME: 10 MINUTES

CARROTS WITH LEMON & HONEY

INGREDIENTS

3 whole - CARROT

1/8 inch - GINGER (FRESH)

1 tsp - HONEY

 

1/4 whole - LEMON

1 pinch - SALT (MINERAL SALT)

DIRECTIONS

1. Finely chop the ginger. 

2. Steam the carrots and ginger until tender and put in a small bowl. Save the broth for a delicious pre-meal drink. Alternatively bake the carrots and ginger at 375 for 30-40 minutes. Fill up the entire baking tray to ensure none of the carrots burn. 

3. Once carrots are done, juice the lemon into a bowl with honey and salt. Mix together this sauce and drizzle over the carrots.

SERVINGS: 2 | PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES

RICE PUDDING

INGREDIENTS

1 tbsp ALMONDS

1/2 c BASMATI RICE

1/4 tsp CARDAMOM

1/2 c GHEE

8 c MILK

1 c RAW SUGAR

 

2 pinch SAFFRON

PREPARATION

Grind saffron with a mortar and pestle. Soak in one tablespoon of the milk for ten minutes. Pour all ingredients except almonds into a single pot. Bring to a boil stirring constantly to prevent the rice and milk sticking to the bottom of the pot. Lower heat till a simmer. Continue stirring occasionally until rice softens and thickens. Keep covered. Garnish with roasted almonds just before serving. Enjoy!

SERVINGS: 4 | PREP TIME: 10 MINUTES | COOK TIME: 40 MINUTES

BODY-KIND COFFEE

INGREDIENTS

2 tsp BUTTER (UNSALTED)

 

1/4 tsp CARDAMOM

2 tsp COCONUT OIL

1 tbsp COFFEE

DIRECTIONS

Choose grass-fed, organic butter whenever possible. 

Brew a fresh batch of coffee using the coffee grounds and pour one and a half cup (12oz) into a glass blender. Add coconut oil, butter, and cardamom, and blend until smooth. Mix ingredients by hand if no blender is available.

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 5 MINUTES

VATA BALANCING TEA WITH GINGER & CARDAMOM

INGREDIENTS

2 pinch CARDAMOM

1/4 inch GINGER (FRESH)

1/8 whole LIME

 

1/4 tsp RAW SUGAR

DIRECTIONS

Steep 3-5 minutes in 1c hot water.

SERVINGS: 1 | PREP TIME: 5 MINUTES | COOK TIME: 0 MINUTES

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