Ayurveda Tridosha Recipes

Often in our stressful everyday lives, we ignore our health; eat various unhealthy and junk food, and this leads to lethargy and laziness. The Indian Ayurveda system believes that the root cause for most of our illnesses is due to weaknesses in our digestive system. If your digestion is healthy, then you will be healthy.  Our basic body types, can be divided into three doshas i.e. pitta (you are prone to acidity problems), vaata (you are more prone to cramps and pains in joints and stomach) and kahpha (you catch cold and cough easily). Most of us are a mix of one or two or all of these three doshas. Depending on your dosha type, certain foods will suit you and certain wont. Hence ayurveda prescribes eating food based on your dosha type. Now, it is but obvious that given our fast paced lives, it’s very difficult to cook food to cater individual doshas in a family. Hence, there are certain preparations which cater to all three doshas. Now why I have posted all this info, is because all of us need to give our stomach and body a small break atleast once a month or from time to time. For eg, you have had a weekend of booze and junk food, then allowing your body to heal will surely help you to stabilize your digestive system. The recipe I have posted today, is for a dal that caters to all three doshas, hence it is comfort food and a ‘super-recipe’. This must be had with rice where excessive water is discarded once rice is cooked, thus ensuring starch is not present in the rice. This dal is ideally had for dinner. The morning you wake up, have lemon juice in warm water, have a light breakfast of may be cornflakes along with one fruit, one date and green tea. At work try to have only fruits once at lunch and then in the evening as a snack. In the night you can cook this dal along with rice. The next day you will wake up more energized and fit 🙂

1 cup yellow moong dal (split). Only for this recipe you must wash this dal thoroughly till you find that the washed water is clear. At all other times, please don’t rinse dal more than twice as this results in loss of nutrients.

Tip: You can parallel-ly keep rice to cook when the dal is simmering. Just wash rice, add eight times the amount of water i.e for 1 cup rice – eight cups water, let the water boil, in this boiling water add the washed rice, let it cook, after 15 mins check for doneness with a spoon. Strainer and drain the excess water. Tadaaaa.. rice is done 🙂EAST BY WEST - THE BOOK EAST BY WEST - THE CAFÉ CRYSTAL SOUND BATHS HEMSLEY + HEMSLEY HEMSLEY + HEMSLEY CAFÉ LEON X JASMINE HEMSLEY

The Dinner Recipe You Should Make, Based On Your Dosha

ALL SOUND BATHS TONGUE TINGLER KANSA WAND KANSA WAND (SECONDS) NEEM COMB THUMB DRUM EAST BY WEST COOKBOOK EAST BY WEST BUNDLE DEAL GIFT CARD SHOP JASMINE RECOMMENDS

This is a recipe we enjoyed regularly when staying at Moksha Ayurveda Centre in Mallorca this Autumn cooked by David - one half of husband and wife Ayurveda practitioner couple Nathalie and David - ready to break our fast post morning yoga session. Oatmeal porridge is warm, sweet and nourishing, therefore grounding for body and mind. To cater for all their guests Moksha Ayurveda prepares it for breakfast in a tridoshic way during PK (panchakarma) and well-being stays to make it easily digestible for all three doshas.

The fruits are cooked with ghee and some of my favourite spices with the addition of aromatics - fragrant peppermint and rose petals. Cooking fruit is important when the fruit isn’t (or won’t!) fully ripened. Unlike raw fruit-topped porridges, the spices and ghee combined with a long cooking time, help with digesting this popular food combination. The result is melt-in-the-mouth fruit in a sweet and fragrant liquor to pour on top of your steaming hot oats, a feast for the eyes and a recipe full of prana for a soothing morning start.

Ayurvedic Diet To Follow During Rainy Season

The type of oats you use is important, steel cut, whole oats or groats - these all need soaking overnight and a longer cooking time to make them easily digestible. Using husked, steamed and then rolled oats such as Alnatura are easier to prepare as they don’t need to be soaked the night before and their pre-prepped state makes them quicker to cook as well as easy on digestion. Roasting them for a minute or two in ghee enhances their nutty flavour and helps break down phytates.

When there is more Kapha involved in your constitution or being experienced as an imbalance, it is advisable to cook the oats with water instead of oat milk to keep it light and to use half a teaspoon of honey, rather than the other sweetener options, after the fruit topping has cooled down a little less than 40 degrees. Raw honey is the best option for balancing Kapha, remember not to cook it. A final flourish of poppy seeds to finish is also great to balance Kapha and improves digestion for Vata and Pitta when taken in moderation and used at breakfast - the Kapha time of day.

ALL SOUND BATHS TONGUE TINGLER KANSA WAND KANSA WAND (SECONDS) NEEM COMB THUMB DRUM EAST BY WEST COOKBOOK EAST BY WEST BUNDLE DEAL GIFT CARD SHOP JASMINE RECOMMENDS

This is a recipe we enjoyed regularly when staying at Moksha Ayurveda Centre in Mallorca this Autumn cooked by David - one half of husband and wife Ayurveda practitioner couple Nathalie and David - ready to break our fast post morning yoga session. Oatmeal porridge is warm, sweet and nourishing, therefore grounding for body and mind. To cater for all their guests Moksha Ayurveda prepares it for breakfast in a tridoshic way during PK (panchakarma) and well-being stays to make it easily digestible for all three doshas.

The fruits are cooked with ghee and some of my favourite spices with the addition of aromatics - fragrant peppermint and rose petals. Cooking fruit is important when the fruit isn’t (or won’t!) fully ripened. Unlike raw fruit-topped porridges, the spices and ghee combined with a long cooking time, help with digesting this popular food combination. The result is melt-in-the-mouth fruit in a sweet and fragrant liquor to pour on top of your steaming hot oats, a feast for the eyes and a recipe full of prana for a soothing morning start.

Ayurvedic Diet To Follow During Rainy Season

The type of oats you use is important, steel cut, whole oats or groats - these all need soaking overnight and a longer cooking time to make them easily digestible. Using husked, steamed and then rolled oats such as Alnatura are easier to prepare as they don’t need to be soaked the night before and their pre-prepped state makes them quicker to cook as well as easy on digestion. Roasting them for a minute or two in ghee enhances their nutty flavour and helps break down phytates.

When there is more Kapha involved in your constitution or being experienced as an imbalance, it is advisable to cook the oats with water instead of oat milk to keep it light and to use half a teaspoon of honey, rather than the other sweetener options, after the fruit topping has cooled down a little less than 40 degrees. Raw honey is the best option for balancing Kapha, remember not to cook it. A final flourish of poppy seeds to finish is also great to balance Kapha and improves digestion for Vata and Pitta when taken in moderation and used at breakfast - the Kapha time of day.

ALL SOUND BATHS TONGUE TINGLER KANSA WAND KANSA WAND (SECONDS) NEEM COMB THUMB DRUM EAST BY WEST COOKBOOK EAST BY WEST BUNDLE DEAL GIFT CARD SHOP JASMINE RECOMMENDS

This is a recipe we enjoyed regularly when staying at Moksha Ayurveda Centre in Mallorca this Autumn cooked by David - one half of husband and wife Ayurveda practitioner couple Nathalie and David - ready to break our fast post morning yoga session. Oatmeal porridge is warm, sweet and nourishing, therefore grounding for body and mind. To cater for all their guests Moksha Ayurveda prepares it for breakfast in a tridoshic way during PK (panchakarma) and well-being stays to make it easily digestible for all three doshas.

The fruits are cooked with ghee and some of my favourite spices with the addition of aromatics - fragrant peppermint and rose petals. Cooking fruit is important when the fruit isn’t (or won’t!) fully ripened. Unlike raw fruit-topped porridges, the spices and ghee combined with a long cooking time, help with digesting this popular food combination. The result is melt-in-the-mouth fruit in a sweet and fragrant liquor to pour on top of your steaming hot oats, a feast for the eyes and a recipe full of prana for a soothing morning start.

Ayurvedic Diet To Follow During Rainy Season

The type of oats you use is important, steel cut, whole oats or groats - these all need soaking overnight and a longer cooking time to make them easily digestible. Using husked, steamed and then rolled oats such as Alnatura are easier to prepare as they don’t need to be soaked the night before and their pre-prepped state makes them quicker to cook as well as easy on digestion. Roasting them for a minute or two in ghee enhances their nutty flavour and helps break down phytates.

When there is more Kapha involved in your constitution or being experienced as an imbalance, it is advisable to cook the oats with water instead of oat milk to keep it light and to use half a teaspoon of honey, rather than the other sweetener options, after the fruit topping has cooled down a little less than 40 degrees. Raw honey is the best option for balancing Kapha, remember not to cook it. A final flourish of poppy seeds to finish is also great to balance Kapha and improves digestion for Vata and Pitta when taken in moderation and used at breakfast - the Kapha time of day.