Recipes for Each Dosha
To learn about Ayurveda is to know about life. Ayu translates to "life" in Sanskrit, and Veda meaning "knowledge of." This natural healing system is used throughout India and includes herbal medicine, dietetics, bodywork, psychology, spirituality, and more.
At Balanced Rock, we weave the wisdom and deeply nourishing benefits of Ayurveda throughout all of our programs; from the mindfully-curated meals at our retreats to the special dedication of learning about this system in our yoga teacher training program.
Your dosha is a compilation of the 5 natural elements (earth, water, fire, air, ether) within your physical body. Like a fingerprint, everyone is unique in their constitution and therefore requires different approaches for nourishing and balancing the body and its systems.
This December we’re focusing on how to nurture and support our health and well-being through yoga asana, meditation/routine, and recipes for balancing your dominant dosha. Below we’ve compiled 3 recipes for each dosha in order to achieve more harmonious and healthy living!
Balancing VATA: Curried Coconut Root Vegetables
This recipe was sourced from one of our favorites, Banyan Botanicals!
The Vata dosha governs air and ether, along with the principle of movement within the body (nerve impulses, circulation, respiration, and elimination). The Vata dosha tends to be colder, light/airy, mobile, and erratic, which is why warming and oil-based practices (like abhyanga) and recipes are very beneficial to restore balance.
While each of us has a dominant dosha (Vata, Pitta, or Kapha), we can all benefit from paying attention to the Vata energy in our systems and making strides to achieve more balance! Check out this recipe for nourishing Vata!
Ingredients
2 pounds carrots, peeled and diced into small cubes
3 medium parsnips, peeled and diced into small cubes
½ sweet potato, peeled and diced into small cubes
4 teaspoons ghee or cooking oil of your choice
1 ½ teaspoons brown mustard seeds
1 teaspoon whole cumin seeds
1 teaspoon fresh grated ginger
¼ cup chopped red onion
¼ cup chopped tomatoes
1 ½ cups water
2 teaspoons turmeric powder
¼ teaspoon hing (asafoetida)
2 heaping teaspoons cumin powder
2 heaping teaspoons coriander powder
2 heaping teaspoons garam masala
1–2 teaspoons chili powder (depending how spicy you like your food, and if you have high pitta, omit this item)
1 can coconut milk
Salt to taste
Squeeze of lemon juice
Fresh cilantro for garnishing
To Prepare
In a large skillet, warm the oil and add the mustard seeds, cumin seeds, and hing. When the seeds begin to pop, add the ginger. Next, add the onion and tomato and mix thoroughly with the seeds and oil.
When the onions have started to become translucent, add the carrots, parsnips, and sweet potato. Again, mix well to incorporate all the juices into the veggies. Add ½ cup of water and cover with the lid to allow the veggies to steam.
After about 15 minutes you should be able to break the veggies with a wooden spoon. At this point, add the remaining spices (turmeric, cumin, coriander, garam masala, chili powder) and mix well. Add the coconut milk and thoroughly coat all the veggies.
Pour in the remaining ½ cup of water and close the lid again for about 5 minutes, bringing the veggies down to a simmer. Remove the lid to burn off any extra water. Your curried carrots and parsnips should be rather creamy in a pretty thick sauce.
Add salt to taste, and a squeeze of lemon juice. But not too much, as you don’t want the lemon or salt to overpower the beautiful tastes of the spices.
Garnish with fresh chopped cilantro and serve your veggies with a warm chapatti, quinoa, or rice!
Balancing PITTA: Creamy Green Protein Soup
This recipe was sourced from Well+Good (Erin Magner)!
The Pitta dosha governs fire and water, and is the process of transformation or metabolism. By nature Pitta is hot, oily, and sharp, so they benefit deeply by balancing their fire with cooling and soothing foods and practices. Give this Pitta-pacifying recipe a try to soothe your inner fire!
Ingredients
For the Soup
2 tsp ghee or olive oil
1 tsp Cooling Masala (recipe below)
1 tsp salt
1/4 tsp ground turmeric
1∕8 tsp fenugreek seeds
1 cup crumbled paneer (fresh, soft cheese)
1 pound leafy greens such as chard, beet greens, collards, spinach, kale, and/or amaranth
1/2 cup fresh parsley leaves
Fresh lime juice (to garnish)
For the Cooling Masala
3 Tbsp coriander seeds
3 Tbsp fennel seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp dried rose petals or buds
1 tsp dried rosemary
To Prepare
In a 3- to 4-quart saucepan, combine 2 cups water with the ghee, masala, salt, turmeric, fenugreek, and cheese. Bring to a simmer over medium-low heat and cook for 15 minutes.
While the cheese is cooking, prep your greens: Wash, stem, and tear them—this should yield about 8 packed cups. Gradually add the greens and parsley, turning them over until they wilt but still retain their vibrant green color, 3–5 minutes. Turn off the heat and leave the soup uncovered to cool it down a bit.
Transfer the soup to a blender and mix to a smooth and creamy consistency. Reheat the soup if needed.
Garnish with lime juice and serve hot.
For the Cooling Masala
Place all the ingredients in an electric grinder or spice mill and crush to a fine powder. Store in an airtight jar away from light.
Balancing KAPHA: Artichoke Heart and Garlic Hummus with Green Beans, Broccoli, and Romaine Lettuce
This recipe was sourced from Chopra (Gabrielle Forleo)!
The Kapha dosha governs water and earth, and is responsible for growth and structure, as well as protective systems like the cerebrospinal fluid or mucosal lining of the stomach. Kaphas tend to be cool, moist, stable, and even dense, and are pacified with pungent, bitter, and astringent tastes. Balance Kapha with this easy hummus recipe below!
Ingredients
1 can artichoke hearts
1/2 cup garbanzo beans
1/3 cup lemon juice
4 garlic cloves
1/4 cup fresh basil
1 teaspoon red pepper flakes or cayenne pepper
1/3 cup tahini
Green beans, broccoli, romaine as desired
To Prepare
Finely chop garlic cloves.
Place artichoke hearts, garbanzo beans, lemon juice, garlic, pepper, basil, and tahini into a food processor or blender and blend for about a minute or until it reaches a perfect hummus consistency for you.
Yields 4 servings.