All posts filed under: Kapha

Shredded Carrot & Lentil Salad

I think what I appreciate most about Indian/Pakistani salads is their similarity to a slaw.  They can be eaten as is,  a side, added to a wrap or the final topping on a bowl. Complimenting a meal or a bite, similar to a chutney or condiment. While retaining a hearty, crunchy freshness like a slaw. Since they last a few days in the fridge without wilting or losing the crunch factor, they can easily be made ahead. A handy convenience when time is of the essence. Salad-slaws can be a quick way to add a missing taste, quality or vegetable to a meal when applying Ayurveda food guidelines to eating.  Need a sweet, sour, astringent or bitter taste? Or something a little dry (aka crunchy) or light? Depending on the type of slaw, several missing bases can be covered at once. If I haven’t already said enough about why slaw-salads are awesome, here is one more thing. Slaw type salads aide and support digestion. A light fermentation process takes place from the salt and lemon or lime “dressing”.  Adding a …

Green Bean & Coconut Stir-Fry

Quick and easy with a flavorful aromatic punch pretty much sums up this string bean coconut stir-fry recipe from Chitra Agrawal’s new cookbook (read more here).  Any dish with shredded coconut always makes my eyes shine.  The chewy goodness sweetly balances the spicy flavor profile of this Karnatakan dish.  Adding a layer of complexity to a fairly simple dish.  The use of coconut is one of the things I appreciate most about cuisine from the Southern part of India. When I came across this recipe in Vibrant India, I knew it was one of the first ones I wanted to try.

Roasted Butternut Squash & Lentil Stew

The days when I craved butternut squash soup were long ago. A time when the sweetness did not overwhelm my taste buds and the heavy soup felt light.  An era I did not think would return.  Until I came across this Roasted Butternut Squash & Lentil Stew recipe in . A cookbook filled with Chitra Agarwal’s family’s recipes from the southern Indian state of Karnataka (click here to read my review). The combination of sweet and spicy ingredients immediately appealed to my current taste preference. Which is currently lingering between autumn and winter. When vata dosha is still center stage and kapha dosha begins to introduce itself.  A time when the grounding, earthy nourishment from the sweet taste is still integral to Ayurveda’s seasonal diet. While the pungent taste needs to take a step forward.  To counterbalance the start of the cold and wet season with its warming and drying qualities. A take on a traditional family recipe, Chitra, author of , blends butternut squash with red lentils.  Then spices it up with with a traditional …

Moong Daal in a Pot

Ghee-licious Moong Daal

Sometimes you got to strip it all away and get down to the bare necessities. It took me six months of recipe testing to digest, practice and implement this, but I got there. Practice, practice, practice! And now I have a recipe for moong daal, I love. You would think a girl who grew up eating daal, almost every other week, could just whip up a moong daal.  It would be easy breezy. Well…apparently, that wasn’t my case. Growing up we enjoyed a dry moong curry in which the integrity of the lentil remained. Several other single lentil daal recipes were enjoyed too, but never a soupy moong. Hmmm—maybe it’s a regional thing? I am not really sure of the why, but I do know there are a plethora daal recipes. They vary from town to town, street to street, home to home, religion to religion in South Asia—that’s just the glory of daal. While working on this recipe, I pulled out every typical ingredient from my daal bag—fried onions, whole garam masalas, an array of spice mixes, but none of them were …

Thyme for Coriander & Asparagus

I’ve been eating asparagus every week for the past 6 weeks and I am still loving it! With minimal prep and cook time, whether sauteed or steamed, these slightly sweet and astringent tasting spears are topping my spring list for the easiest green veggies. They’re so tasty too! Rich in the earth and air elements, foods with an astringent taste, like, asparagus, can bind and draw out excess from the body.  Whether it is ama (toxins derived from undigested food), fat or water, the astringent taste supports detoxification. Have you experienced urinating a bit more or longer after eating asparagus? In helping the body release excess water, combined with asparagus’ cooling energy, these delicious spears support reducing inflammation and puffiness, while helping to purify the blood. For individuals who tend to retain water or have accumulated excessive heat from the winter season, asparagus is spring’s natural detoxifier. It’s light and dry qualities harmonize with spring and prep the body for the summer. Mother Nature’s—she’s on it and one step ahead. Whether steamed or sautéed, the simpler the …

Zesty Fennel, Cucumber and Chive Salad

Over the past few years, fennel has a reserved spot my vegetable bin. It’s versatility, carminative properties and cooling energy has made it a weekly produce staple. When in season, I pick up a small to medium size bulb to incorporate half into a bitter-tart-sweet-slightly pungent juice, while using the stalk and fronds in homemade bone broths and the other half to roast with other seasonal veggies or shaved in a salad. From it’s seeds to flowers, fennel is used in many cultures around the globe. Commonly known as a digestive aide, fennel is cooling for the body. It is also a diuretic, helps with internal spasms and is considered a carminative herb. I wrote about the benefits of fennel, if you would like to learn about it in more detail, click here. This week, I was craving a slaw like salad. Something with a little crunch that felt cooling, was refreshing, with a touch of pungent and bitter tastes for balance and did not involve any lettuce. Apparently, all the ingredients also had to be green and white! I …

5 Spices to Heat Up Your Spring Pantry

It’s time to fall out of autumn and leap into spring! Soon, flowers will be blossoming to express the new season. A gentle, quarterly reminder from Mother Nature to start shifting lifestyle choices and harmonize with her spring energy. Generating heat and movement internally will support balancing the cold, wet and heavy qualities she exudes in the spring. While helping to prevent common spring imbalances such as congestion, sluggishness and stiffness. A natural antidote for producing internal warmth to break-up and move stagnation within the body are heating spices. The intoxicating flavors and aromas will lure the cook. While their medicinal magic will bless the meal with the ability to heal. Generally speaking, all spices can be enjoyed year round, simply by adjusting their quantity according to the season. Ayurveda, determines the seasonal recommendations based the spices’ inherent cooling or heating energy. Spices which foster heat, are recommended in the cold season—winter into early spring. The heat warms the cold and dries the wet qualities. Lightening up congestion not just in the chest but also in the gut. Helping to balance the …