All posts filed under: Kapha

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 …

Smokin' Sweet Cranberry Chiptole Chutney

Smokin’ Sweet Cranberry Chiptole Chutney

With the craziness of the holiday season, I should have, could have, but didn’t post my cranberry sauce recipe in November. Ce la vie, at times. You do what you can do—right? It may seem out of season, but cranberries are still lingering around in the markets. If you love sweet, smokey and tangy flavors, you’re going to want to preserve a jar of this chutney, to take you through spring. If not, hold on to this recipe for next fall! Six years ago, I came across Chiptole Cranberry Sauce in Bon Appetit and have never looked back. The following year, I used it as my base recipe and added a little orange zest and increased the spices a bit. The flavor form the zest is not strong, but it adds a little complexity that makes it taste extra good. It’s hard to believe that was five years ago. To my surprise, this recipe is one of the few dishes that returns to the Thanksgiving table. every year. This cranberry chutney/sauce is a-mazing with turkey, but the sweet, spicy, garlicky, smokey flavors …

creamy-quinoa-khichadi

Creamy Quinoa Khichadi with Cumin Ghee

There’s something comforting about a rice and lentil porridge that just makes me holistically feel good.  I think Naram (creamy) Khichadi (khitch-ri) is infused within each of my cells. If a month goes by and they haven’t gotten a taste of some khichadi,they begin radiating signals and I begin to crave for it. If you’ve seen my Instagram posts, you know I make khichadi quite often. Per your requests—and thank you for the encouragement, I am posting the recipe for this down home dish with a slight twist today. I never thought the day would come when khichadi, would be requested by so many!  I think my nani (maternal grandmother) would be in shock if she knew that a dish she would dare not serve at a dinner party, is now loved across many cultures. Like daal (lentil soup), the are several khichadi variations. However, the base is always moong daal and a grain—traditionally, basmati rice. Naram Khichadi or just Khichadi as we refer to it in our home, is similar to Bhuni Khichadi. It is soft, moist and easy on the digestion. The …

5 Tips on How to Prevent a White Coated Tongue

This image is a mirror image taken from Ayurveda, The Science of Healing by Dr. Vasant Lad Ever wonder why one day your tongue is red and other days it has a white coating? The tongue is a wealth of knowledge. Looking at a patients tongue is common practice in Ayurveda. It can give clues on mental, emotional and physical health through its size, shape, contour, texture, surface and color. A white-coating often indicates ama or toxins (toxins) in the body related to a kapha imbalance. Suggesting an accumulation of excess mucus, heavy foods, phelgm, sugar or undigested food. Here’s 5 tips on how to prevent a white-coated tongue or help reduce the white coating: 

Digestive Fire: Keep it Kindling with Fennel Seeds

Fennel—a tall, aromatic plant with bright yellow flowers that grows wild along the California highways. It’s bulb, stalk, fronds, flowers and even the seeds are…edible. Many cultures consider fennel to be a digestive aide and acknowledge it as an herb that gives longevity and strength. Some would say, that in fennel’s ability to helps us digest, we can absorb, assimilate and eliminate effectively. Thus, we become stronger and live longer, healthier lives.