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 & 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 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.