Kapha Recipes
returntorural
Posts: 339 Member
This thread is for Kapha pacifying or calming recipes.
I thought I'd kick it off with a great tea recipe from Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad
Tea for Kapha Constitution
Serves 1
1/4 tsp dry ginger
1/3 tsp ground cloves
1/4 tsp dill seed
1/3 tsp fenugreek seed
1 c. water
Boil the water and add the spices. Cover, turn off the heat and let sit a few minutes.
It's warming and delicious!
I thought I'd kick it off with a great tea recipe from Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad
Tea for Kapha Constitution
Serves 1
1/4 tsp dry ginger
1/3 tsp ground cloves
1/4 tsp dill seed
1/3 tsp fenugreek seed
1 c. water
Boil the water and add the spices. Cover, turn off the heat and let sit a few minutes.
It's warming and delicious!
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Replies
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Lovely! I'll have to give it a go
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One I'd like to try this one some day
Quinoa with Vegetables and Greens for Kapha-Balancing Diets
Serves: 1
Ingredients
* 1/2 cup quinoa
* 1 cup pure water
* 1/4 cup finely shredded cabbage
* 1/4 cup grated carrot
* 1/4 cup finely sliced celery
* 1/4 cup finely chopped broccoli spears
* 1/4 cup finely chopped green beans
* 1/4 cup finely chopped cauliflower florets
* 1 cup baby spinach leaves, washed and trimmed
* 1 tbsp olive oil
* 1/8 tsp minced fresh ginger
* 1 tbsp chopped cilantro
* 1 tsp lemon juice
* 1/4 tsp black pepper
* 1/2 tsp ground cumin
* 1/2 tsp sweet paprika
Preparation
1. Toast quinoa in a pot for 3-4 minutes. Add the water and bring to a boil. Lower heat to simmer, cover and cook until quinoa is tender and the water has evaporated, about 15 minutes.
2. Meanwhile, in a non-stick wok, add the olive oil. Add cabbage, carrot, celery, broccoli, cauliflower and green beans, and the black pepper, cumin and paprika, and stir well to mix. Sauté vegetables for 6-8 minutes until fork-tender.
3. Scoop veggies from pan and set aside. Return wok to heat and add the spinach leaves. Stir lightly until wilted, about 2-3 minutes.
4. Make a bed of the spinach on the plate. Add the veggie mix to the cooked quinoa and stir lightly with a fork to fluff the grain and blend ingredients. Mound on top of the spinach.
5. Garnish with cilantro and drizzle the lemon juice over the dish.
6. Serve hot.
http://www.fernlifecenter.com/medical-services/ayurveda/recipes/quinoa-with-vegetables-and-greens-for-kapha-balancing-diets/0 -
I'm surprised to see zucchini and cucumber in this recipe, but I guess it's a very small amount and the rest of the ingredients are Kapha balancing. Sounds delicious!
http://www.chopra.com/agni/mar10/recipe
Ingredients
One head of butter lettuce
1 cup carrots, grated
1 cup jicama, grated*
1 cup cucumber, thinly sliced and chopped
1 cup zucchini, thinly sliced and chopped
½ cup radish or sunflower sprouts
¼ cup cilantro, chopped
¼ cup mint, chopped
¼ cup basil, chopped
1 cup shredded red cabbage (optional)
*Note: If jicama isn’t available in your area, you can substitute crunchy asian pears, crisp apples, water chestnuts, white turnips, or radishes.
Separate out 8 to 10 of the largest lettuce leaves. Shred or thinly slice the rest of the lettuce. Combine all the vegetables into a bowl. Add the fresh herbs and toss with ½ cup dressing (see recipe below).
Bring a few cups of water to a boil in a sauce pan. Quickly wilt the lettuce leaves by dipping into the water for 10–15 seconds. Place leaves in icy water for a minute, then remove and pat dry. Lay out on a paper towel on a flat surface. Divide vegetables between all the leaves. Roll them into small rolls, about 1 inch wide and 3 inches long. Display on a bed of shredded red cabbage and serve with dipping sauce and extra dressing.
Dressing
½ cup apple juice
½ cup rice vinegar
¼ cup maple syrup or honey
1 teaspoon sesame seeds
½ teaspoon ginger
1 tablespoon Braggs Liquid Aminos or tamari
Combine ingredients and stir.
Spicy Lime and Red Pepper Dipping Sauce
¼ cup roasted red pepper, diced
¼ cup fresh lime (orange juice also works well)
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoons Braggs Liquid Aminos or tamari
½ teaspoon cayenne
1 tablespoon basil, thinly chopped
1 tablespoon peanut butter
Purée the ingredients in blender until smooth. You may add a little orange juice or apple juice if you want to dilute the mixture.
More Kapha balancing recipes
Six Taste Spice Mix http://www.fernlifecenter.com/medical-services/ayurveda/recipes/kapha-balancing-six-taste-spice-mix/
Braised Curly Kale for Kapha: http://www.fernlifecenter.com/medical-services/ayurveda/recipes/braised-curly-kale-for-kapha/
Aloo Gobhi (Potato and Cauliflower) http://www.fernlifecenter.com/medical-services/ayurveda/recipes/aloo-gobhi/
Brocolli and Mungbean Bake: http://www.fernlifecenter.com/medical-services/ayurveda/recipes/broccoli-and-mungbean-bake/
Morning Bliss Shake - http://www.chopra.com/namaste/february08/recipe I'm surprised to see banana in her as a Kapha friendly shake, but it sure does sound delicious!
Easy Tofu Scramble - http://www.chopra.com/agni/Feb10/recipe
The rest of the recipes don't specifically mention Kapha reduction, but most have pungent flavours, bitter and astringent ingredients
Cranberry Bliss Balls - http://www.chopra.com/agni/dec09/recipe
Tofu Burgers - http://www.chopra.com/agni/apr09/recipe
Ayurvedic Thai Style Noodles - http://www.chopra.com/agni/oct09/recipe0 -
Carrot Raita (raitas are yogurt-based and used sparingly as a digestive with a meal)
From Ayurvedic Cooking for Self-Healing by Mrs. Usha Lad and Dr. Vasant Lad
serves 6 to 8 with 2 spoonfuls
1 c. raw carrots
1/2 green chili, chopped fine
2 tbsp ghee
1/2 tsp black mustard seed
11/2 tsp cumin seeds
1 pinch hing
1 small handful cilantro leaves, chopped
1 c. plain yogurt
1/4 tsp salt
Wash the carrots and grate medium fine.
Stir the carrots into the yogurt and mix gently.
Heat the ghee in a small saucepan and add the mustard seeds, cumin seeds and hing. Stir until the seeds pop, then add the chili and cilantro. Remove from the heat.
Mix the cooked spices and the salt into the yogurt/carrot mixture.
Enjoy!
It tastes great with a spicy meal. Very cooling. I'm not a fan of cilantro so I skip that ingredient. Seems to work out fine anyway.0 -
1) Turmeric and Honey
Just wanted to share a nifty little energising, cleansing drink.
1 small lemon
half teaspoon of Turmeric
1 teaspoon of honey
and a couple of strands of Saffron
add warm water
if you don't like lemons feel free to leave it out.
Turmeric helps burn fat and reduces cholestrol - it decreases Kapha
Saffron boosts your mood and d Kaphas are prone to depression
Lemon
2)Ginger and Clove
1/4 teaspoon dry ginger
1 clove
1/4 teaspoon dill seed
1/4 teaspoon fenugreek seed
1 cup boiling water
There's a thread on the benefits of Ginger, so this tea will have all those benefits. Clove contains significant amounts of an active component called eugenol, which give it a mild anaesthetic, anti-inflammatory, anti-bacterial and overall good anti-oxidant. Excellent source of manganese, a very good source of omega-3 fatty acids, vitamin K, dietary fiber, and vitamin C and a good source of calcium and magnesium.
Lemon's a good source of Vitamin C, a great immune booster in the cold and flu season, it's also supposed to help clarity of thought....again, great for when Kapha's are depressed/feeling foggy.0 -
I've also been using a wonderful Chicken Stew recipe from Anjum's Eat Right for your body type, which I've only amended slightly.Haven't got the book to hand, so I'll pop by later and add it.
Hope everyone's doing okay with their eating plans.0 -
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I am definitely trying this at the weekend!This thread is for Kapha pacifying or calming recipes.
I thought I'd kick it off with a great tea recipe from Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad
Tea for Kapha Constitution
Serves 1
1/4 tsp dry ginger
1/3 tsp ground cloves
1/4 tsp dill seed
1/3 tsp fenugreek seed
1 c. water
Boil the water and add the spices. Cover, turn off the heat and let sit a few minutes.
It's warming and delicious!0
