Spice mixtures for each Dosha
Vata: Equal quantities of fennel, cumin and cardamom
Pitta: Equal quantities of fennel, cumin and coriander (leaf and seed)
Kapha: Equal quantities of dry ginger, cumin and cardamom
Note: Fresh ginger is tri-doshic and suits all doshas
Tri-doshic Spice Mix
1 tsp ground turmeric
2 tsp ground cumin seeds
3 tsp ground coriander
4 tsp ground fennel seeds
Stewed Apples
This would be a great start to the day in autumn as it balances the Vata Dosha
4 Apples peeled and cored (eating or cooking)
5 organic figs or apricots soaked for several hours or 2 tablespoons raisins
2 tablespoons of Agave syrup, maple syrup or jaggery
½ tsp of cardamom, cinnamon, and nutmeg or 1 tsp allspice
1 tbsp grated fresh ginger
1-2 cups water
Add all ingredients into a saucepan and simmer until fruit is soft. Serve warm, alone or with soya yogurt and/or a small handful of pumpkin and sunflower seeds.
Basic Mung Bean Soup
You will need:
• 1/2 cup mung dhal (split hulled mung beans)
• 4 cups water
• 1/2 tsp turmeric
• 1/2 tsp cumin seed
• 1 tsp chopped fresh coriander
• 2 tbsps ghee
• Rock salt to taste
Wash the mung dhal. Add water and the turmeric and cook until dhal is tender. Stir occasionally and remove any scum that forms on top. Add salt and puree in a blender to a smooth consistency.
Heat the ghee until it is clear. Add the cumin seed and stir briefly to release aroma and flavor. Remove from heat.
Pour the ghee-spice mixture over the soup. Stir. Garnish with cilantro and serve hot.
Mung Dhal and Basmati Rice Khichadi (Kitcheree)
You will need:
• 3/4 cup Basmati rice
• 1/2 cup mung dhal
• 4-6 cups pure water
• 1/2 tsp rock salt (optional)
• 1/8 tsp black pepper- leave out if pitta
• 1/4 tsp turmeric
• 2 tsp cumin seeds
• 1/2 tsp minced fresh ginger (optional)
• 1 tbsp chopped fresh coriander
• Lemon juice to taste (optional) – leave out if Pitta
• 2 tbsps ghee
Wash the rice and mung dhal thoroughly by rinsing several times. Drain.
Bring the water to a boil in a heavy-bottomed pot. Add the rice, mung dhal, black pepper, turmeric and ginger, and stir once to mix. Turn heat down to low, cover the pot and let the kitcheree cook for 35-40 minutes. Check occasionally to make sure the mixture is not sticking or burning at the bottom. Remove from heat when rice and dhal are tender.
Melt the ghee in a pan until it runs clear. Add the cumin seeds and stir until aroma is released. Pour over the kitcheree. Add the salt, lemon juice and coriander and stir gently until well-mixed. Enjoy hot.
Note — 4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.
(Serves 2)
Drinks for each Dosha
Vata: Ginger Lemon Tea
Slice several pieces of ginger (according to how strong you like it) add boiling water and a slice of lemon. Allow to infuse for 5-10 minutes
Pitta: Pomegranate juice with fennel and mint
1 glass
100ml water
½ tsp fennel seeds
200ml pomegranate juice
3 fresh mint leaves
Unrefined sugar to taste if necessary
Heat the water and fennel seeds in a small saucepan until reduced to 1-2 tablespoons. Strain into the juice and add the mint.
Kapha: Ginger and Soya Milk Chai
1 large cup
350 ml water
120 ml soya/rice milk
3 black peppercorns (leave out if pitta)
8 green cardamom pods with the husks open
½ tsp fennel seeds
1cm cinnamon shard
3 slices fresh ginger
1 black tea bag
Honey/Agave nectar to taste
Heat the water, milk, spices and ginger together in a saucepan. Once it’s come to the boil, turn down the heat and simmer for 20 minutes. Do not allow to boil over. Add the tea bag and infuse until it is the strength you like. Strain the tea and sweeten if necessary.
The last two recipes are taken from Anjum’s Eat right for your body type: The super healthy diet inspired by Ayurveda
welcome to wellbeing in Beccles
