Tomato Onion Masala

 

In my opinion, when we cook Indian food, masala serves as a foundation for many recipes. This masala of smoky tomato, onion and garlic fortifies the vatta and moves the energy for Kapha dosha. It is based on many gravy-based Indian dishes. This recipe requires effort, but it can be easily made in advance. I like to do a larger batch and freeze it in small portions. It is so good it does not stay long in the freezer.

Green Sprouts and Portobello Salad

 

This light and complete salad are good for all doshas.  Nutritional yeast, as you may know, does not actually contain yeast; this is just its commercial name. It is very rich in vitamin B12.

The portobello mushrooms in this recipe are disease-fighting phytochemicals. They also supply hard-to-get nutrients. One portobello mushroom supplies 21% of the daily recommended intake of selenium and ⅓  of your need for copper. It also contains as much potassium as a banana. Mushrooms hold their nutrients even when they are stir-fried or grilled.

Cucumber Milk- Supercooling!

 Here’s a cooling drink to enjoy in the heat of the summer as a breakfast beverage, an afternoon pick-me-up or a light dinner. The recipe is inspired by a cucumber milk recipe given by Vasant Lad for calming internal heat and appeasing pitta skin issues such as psoriasis, eczema, rashes and skin inflammation.

Herb Polenta with Mushrooms

Polenta is a nutritious corn-based dish that is good for Pitta since corn can be a bit drying. However, adding a topping that is suitable for Vata or Kapha can make polenta digestible for all doshas.

Note that two types of polenta meal (or cornmeal) are available – a quick or instant variety and the traditional, slow-cooking one. For most purposes, I find that the quick polenta is good enough. Either one can be used for this dish.

The dish here makes a soft polenta. You may wish to double the quantity, as it is always good for snacks!

 

lemon Compote

  

Preserving lemons opens a whole new avenue in terms of flavour. The combination of salt, lemon juice, and time softens and breaks down the lemon skin and turns it into a sharp, aromatic treat. 

You can buy preserved lemons at many stores or you can make them your- self, but bear in mind that they take time: two to three weeks of preserving in order for the flavours to fully develop. 

Yotam's Smoky Marinated Feta

This delight maze is one of those snacks that you can place over the kitchen counter and take a bite of every time you need to stop and remember it is time for a break. I also use cheese and oil over almost anything as a complement to a meal or a party snack.

Harissa with rose water

Inspired by Ottolenghi cooking, this recipe is a must to have in the fridge to accompany any meal. I had made modifications not to make it too hot, but still keeping the flavour of chillies.

Makes about 11⁄2 cups 

Harissa is a North African chilli paste that’s wonderful when stirred into soups and stews or spooned over roasted vegetables and meats. 

Chia and Chocolate Pudding

Making this pudding is incredibly easy. All you need to do is stir together the chocolate milk ingredients— almond milk, cacao powder, maple syrup, and a splash of vanilla– and then pour that over the chia seeds. 

Use a whisk to make sure the chia seeds will get evenly coated with the chocolate milk mixture, then transfer the pudding mixture to the fridge to thicken up! The pudding should be ready to serve in roughly 15 to 20 minutes, but you can also keep it in the fridge for several days as an easy make-ahead meal.

Bhudha bowl with carrot ginger dressing

 

This bowl is easy to ensemble, store, and serve. It is very gratifying as a light supper or as a hardy breakfast.

• 1/2 pound quinoa,

• 2 red bell peppers, roasted and sliced

• 1 cup carrots, shredded

• 1 cup zucchini, cut with a Julienne peeler as noodles

• 1 avocado, sliced

• 3 green onions, diced

• 1 tablespoon sesame seeds

• 4 sheets of toasted nori

Oat Milk

 Oat milk is an easy dairy-free milk that you can make at home in just minutes. I love that it’s nut-free, low in fat, and super-affordable!

The biggest challenge I’ve found when making oat milk at home is that sometimes it can come out with a “slimy” texture, for lack of a better word. There are a few things I’ve found that help you avoid the slimy outcome.

• Don’t over-blend the oat milk. If you have a powerful blender, like the Vitamix, I wouldn’t blend this for longer than 30 seconds.