Green Dove Chutney

This thick, green textured paste goes well on toast, enchiladas or with a fresh salad. It is full of minerals, natural fats and protein. Lovely for children.

Ingredients:

1 peeled avocado

1 cup of chopped fresh coriander

1 cup of chopped fresh parsley

3 tsp of coriander

1 cup of almond flakes

1 tsp hing

1 tsp cumin

1 tsp sweet chili powder

1/2 tsp anise

1 tsp salt

1/2 cup water (add more if needed)

Radicchio & Fennel Salad

Served here with Kidney Beans in a Yogurt Cardamom Sauce.

This bitter-sweet fresh salad stimulates the liver function, sparks the appetite and is a delight for the taste. Excellent for Pitta and sweet for Kapha and Vata.

Makes:  4 side servings

Ingredients:

1 small     radicchio head, cut into strips

1 large     fennel head, cut into strips

2     medium carrots, cut into strips

Put all the ingredients in a bowl.

Dressing:

3 tsp olive oil

1 tsp fennel powder (or roast and grind fennel seeds)

½ tsp  anise powder

1 tsp tamari

4 tsp cilantro

1 tsp maple syrup

        Salt to taste

Mix well and add to the fresh vegetables.

Coconut and Orange Oats

This comforting breakfast for the Pitta dosha is open to your creativity and to dosha adjustment. Oats, a superfood, is for sure an enhancement to the coconut and camu camu Viveda blend.

Ingredients for 4 servings:

2 cups oats

2 big oranges

1/4 cup of coconut milk 

1/2 cup of apple sauce

1 pinch of salt

1 cup water ( add more if needed.)

Put all the ingredients in a saucepan and cook at medium heat for 5 minutes.

Guava Chutney Delight

Guayaba Delight

Guayaba or guava is a tropical fruit rich in vitamin c, e and minerals. It has a distinctive earthy taste which makes this fruit suitable to accompany main dishes or to eat simply as a dessert. This sweet chutney has an exotic flavor, a great addition to breakfast or snacks.

Coconut-Cinnamon Rice

  

This soft and sweet rice is a favorite in many Colombian homes. I have added cinnamon to give it more depth and flavor. It is excellent for the Pitta dosha.

Makes:  6 servings

Ingredients:

2 tsp coconut oil

2 tsp black mustard seeds

2 tsp stevia or cane sugar 

½ cup grated coconut 

1 cup basmati rice 

1 ½ cups water 

1 tsp pink salt 

2 tsp cinnamon

Constitutional Variations:

For Pitta: use white mustard seeds

For Vata: add more cinnamon while cooking

For Kapha: add ½ tsp ginger

Directions:

On medium heat, melt the coconut oil, mustard seeds, sugar and grated coconut in a pan. Roast until the coconut is golden. Add the rice, water and salt. Boil and cook until the rice has holes in it. Lower the heat and cover for 10-15 minutes. Serve with cinnamon sprinkled on top.