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.