Dates and Almond Butter

This raw recipe is full of proteins and natural sugars which makes this butter a fortify formula. Favorite of children and elders. It is specially good for Vatta doshas.

Ingredients 1 cup
15 dates (around 90 g. or 3 oz.)
1/2 cup almond butter
4 Tbsp maple syrup
1/3 cup carob powder or cocoa
1Tbsp coconut oil

Raw Coconut Nutella

Make 1 cup.

Commercial Nutella is not only lacking real nutrients but every single one of their ingredients goes through very heavy processing which would imply that the natural state of these ingredients which contribute to color and preservation is completely absent from their formula.

We, lovers of chocolate and nuts can not give up the quick fix that this recipe can give us. Here a version of Nutella  you would love to do over and over again.

Beet and Chickpea Puree

This easy puree is good for children as well as for busy people. Lovely for pitta doshas. Serve warm or cold.

Makes:  6 servings

Ingredients:

1 ½ cups         cooked chickpeas

1 cup cooked beets

½ tsp hing

2 tsp tahini, or more, to taste

4 tsp lemon juice

2 tsp sesame oil or olive oil.

2 tsp cumin

1 clove         garlic

salt         to taste

Directions:

Put all the ingredients in a food processor or blender and mix until a good consistency is achieved. Add water, if needed.

 

To cook dry chickpeas: soak overnight the dry chickpeas in water with 1 tsp baking soda. Cook them in water and salt for about 1½ hours, or in an instant pot or pressure cooker according to the manufacturer's instructions.

Diet for Anemia

Anemia is mostly due to a nutritional deficiency of certain nutrients like iron, B12 and folic acid. This condition can be improve by the consumption of certain food.

Here a few ingredients that can aid the condition of anemia:
Apple, take one a day.
Apricot: also contain cooper and help to increase the hemoglobin level.
Banana, green mango, raisins, beetroot, fenugreek, spinach, almonds ( peeled), sesame seeds, pumpkin seed, and honey.

Turmeric and coconut immune booster

Turmeric and coconut are a great companions for pitta dosha. Turmeric is a great source of curumin that is a anti-inflammatory, antioxidant, anti-tumour, antibacterial, and antiviral agent. It also helps flush out dietary carcinogens, boost liver detox and treat depression.

• 1 cup hemp or coconut milk
• 1/2 cup fresh pineapple or mango chunks
• 1 fresh banana

Morning Booster Drink

 

This delicious golden drink is good for all doshas. It builds all 7 tissues and allows a smooth and steady fortification.

Ingredients:

2 cups         Almond or coconut milk (or any milk). You can also mix water and milk.

½ tsp turmeric

¼ tsp ashwagandha

¼ tsp shatavari 

1 tsp rose water

1-2 tbsp shredded coconut

2-3        chopped dates or 1-3 tbsp maple syrup

Stir over heat to warm and pour through a strainer to drink. I also enjoy the leftover dates and coconut as a dessert or use in smoothies. 

You can substitute the chopped dates for 2 tbsp of date puree.

This is a link to another version of it with a full explanation of benefits. 

http://lifespa.com/drink-this-and-sleep-like-a-baby-its-delicious/

Late fall Canadian Salsa

One way to use those extra tomatoes from your fall harvest is by making fresh salsa. In only 5 minutes you can easily make this salsa which tastes amazing with rice, vegetables or just eaten with tortillas. Good for kaphas and pittas but those of the vatta dosha should eat in moderation.

Ingredients:

1/2 (55 g) Green onions

1 (10 g) Jalapeño pepper, seeds and membranes removed

1/4 cup (5 g) Fresh cilantro

1 teaspoon Fresh lemon juice

1 teaspoon Salt (optional)

Coconut whipping cream

This vegan whipped cream is excellent for the pitta dosha as a tasty addition to tarts or fresh fruits.

Ingredients:

1 can Coconut milk without added guar gum (Added guar gum to the milk doesn’t allow the cream to separate from the liquid)

1 tsp Vanilla

1/3 tsp Coconut sugar

Sunflower Butter

Plain sunflower seed butter can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency a bit. The result is a sunflower seed butter you’ll want to add to everything and eat by the spoonful. Even though it’s not almond or peanut butter, you won’t feel like you’re missing out at all when you make this nut-free spread. This recipe is originally from Angela Liddon.

German rhubarb and meringue cake

Christiane made this cake for my birthday and served it with fresh raspberry sauce. The tangy sweet and sour tastes make this dessert light and delicious.Thank you for your recipe Christiane!