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 sweating 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 fresh coriander

1 tsp maple syrup

        Salt to taste

Mix well and add to the fresh vegetables.

Coconut & orange Oats

This comforting Pitta Dosha breakfast is open to your creativity and to dosha adjustment. The super food that oats are, is surely a enhancement to the coconut & camu camu satya blend.

Ingredients

2 cup oats

2 big oranges

1/4 cup of coconut milk       cook all this in medium heat for 5 min

1/2 cup of apple sauce

1 pinch of salt

1 cup water ( add more if needed.)

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 Columbian 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 Vatta: 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 15 minutes. Serve with cinnamon sprinkled on top.

Cocoa salad dressing

How to use cocoa every day:
Cocoa goes well with naturally sweet vegetables like carrots, sweet potato and beets.
Cocoa blends well with the following spices: orange peels, pink peppercorn, vanilla, cinnamon, cloves, ginger, nutmeg, camu camu, lucuma, mustard and of course sweet chili.
Check your dosha chart to select the proper spice for you.


Here is one of my favorite sexy salad and vegetable dressings using cocoa:
5 tbsp of walnut oil
1 tbsp tamari
1 tbsp maple syrup
1 tsp nutritional yeast
½ tsp cocoa power
½ tsp ginger
½ tsp sweet chili
½ tsp camu camu
½ tbsp vanilla
Mix all ingredients well and use over green salads, rice, beets, carrots or roasted sweet potatoes.

cocoa the sexy spice

Scientific studies are now revealing that cocoa beans can impact the health of your heart. Perhaps this is why people have intuitively associated chocolate with love and pleasure.
I enjoy not only combining cocoa in traditional dessert recipes, but also in daily cooking. When I am blending spices, I consider the depth of flavor, bitterness and astringent effect that cocoa beans can give to the recipe. Cocoa is one of the ingredients that serve as a connector to the other spices. It really is like the heart beat of the blend. Cocoa without the sugar has a bitter astringent taste but it also has a nutty fat flavor, which gives weight and a certain consistency to the blend.

The seven wheels of life

Dear student: much is being said about chakras and energies centers. Here an introduction to them, we will study them more closely during the course and learn the proper techniques to clean and balance them.

Turmeric: the divine golden king to health and unity.

Turmeric is one of the main spices in Satya blends. All doshas can benefit from the wonders of this rhizome. Turmeric grows in tropical climates, and is harvested annually.

Turmeric is originally from southern Asia, where it was domesticated and used prominently for both medicinal and religious purposes. Turmeric is no longer found in a wild state, but it is believed to have been developed from the continual selection and cultivation of wild curcuma.

Spice formula to balance your dosha.

Our bodies can get weak and out of balance by age, harsh climate, illness or poor lifestyle. So you will be surprised how spices in the Siddha texts give plenty of medicinal formulas to enhance health and longevity.

Here is a recipe called Amukkura churnam; the formula addresses the six tastes as a way to balance any dosha. This mixture cures colic, hiccups, chlorosis, rheumatic diseases, insomnia, excessive internal heat and spermatorrhoea. It also relieves stress and strengthens a weakened nervous system. If the person is already strong, this mixture is an aphrodisiac for men.