Category: Tridoshic

Vata: Decreases

Pitta: Decreases

Kapha: Increases (in excess)

Season: All

Ghee is a basic of Indian and Ayurvedic cooking. It is combined with medicines to make Gritas that help herbs enter the tissues of the body more directly. It is an antacid that helps digestion and fattens the body, and builds the bone marrow, nerve and reproductive tissues. It is used to build Agni (digestive fire) and in traditional and Kerala Panchakarma. It improves the brain, eyes, liver and kidneys. It also helps improve memory. When combined with certain herbs it can even reduce cholesterol (guggulu). Never eat equal measures of ghee and honey by weight. If you don’t boil the ghee long enough, there is the possibility that it will mold. Be sure to boil the butter vigorously. I leave off the lid of the ghee jar until the ghee cools completely. Otherwise there is a possibility the condensation of water on the lid from heat could lead to mold. Healthy fats are a great way to help hydrate the body also.

Ingredients:

1 pound unsalted, organic cultured butter

Directions:

1. Put room temperature butter in medium pot.
2. Melt butter uncovered over medium heat until it foams and bubbles.
3. Simmer 12 to 15 minutes until it smells like popcorn. White curds may settle and large soap-like bubbles may form (different than the initial foam). It may become very quiet.
4. Immediately remove from heat when golden color forms to prevent burning.
5. Set aside to cool.
6. Strain through a cheese cloth in a strainer into a storage jar. Discard crusts and curds.
7. No need to refrigerate.

Serves: Makes one half quart of ghee

Preparation time: 20 minutes

For Individual Doshas:

Vata: Warm ghee before adding to food

Pitta: Just a sniff of ghee can reduce Pitta

Kapha: Use in moderation 

© 2021 Ann Wagoner

Vata: Decreases

Pitta: Decreases

Kapha: Decreases

Season: Fall, Spring

Cilantro Chutney can be added to your Kitchari for a bit more spice and flavor. It can also be made with parsley for more of a kidney cleanse, or diuretic.  This simple chutney can be served with curries, rice and dahl. It can also be used on sandwiches. In the fall, this is a great way to enjoy all the fresh cilantro!

Ingredients:

• 1 bunch cilantro (fresh coriander)
• 2 cloves garlic
• 1/4 t minced ginger
• 1/2 t salt
• juice of 1/2 lemon or lime
• 1/2 green chili, no seeds
• 2-3 T water
• 1/2 cup dry coconut
• 2 t maple syrup

Directions:

1. Wash cilantro, take out larger stems
2. Blend with garlic, ginger, salt, lemon, pepper,
3. Add the rest of ingredients and water as needed to make a paste

Serves: 6

Preparation time: 5-10 minutes

For Individual Doshas:

Vata: Prefer lemon to lime

Pitta:  Omit garlic

Kapha:  Add 1/4 t black pepper

Vata: Decreases

Pitta: Decreases

Kapha: Decreases

Season: Fall & Winter

This is a recipe modified from KP Khalsa and Michael Tierra’s book “The Way of Ayurvedic Herbs.” This balancing (Sattvic) tea can be made year round. Spices can be added or subtracted for individual Dosha or Seasonal needs. This recipe is for only one person, so multiply the ingredients by the number of cups (people) you’re serving.

Ingredients:

• 3 cloves
• 4 cardamom pods
• 6 peppercorns
• 1/2 stick cinnamon
• 2 slices fresh ginger root
• 10 oz. water

Directions:

1. Peel and discard cardamon pods
2. Grind spices lightly in spice grinder (except ginger).
3. Add all spices to water. Simmer 10 minutes or more.
4. Add 1/2 teaspoon tea (rooibos, green, black, assam, or mate) to soaked spices.
5. Steep 3 minutes and drain.
6. Add 1/2 cup milk (cow, goat, hemp, almond, rice, soy, coconut) and reheat.
7. Add sweetener (honey, jaggery, xylitol, agave, sucanat, maple syrup, etc).

Serves: 1

Preparation time: 15 minutes

For Individual Doshas:

Vata: decreases

Pitta: decreases

Kapha: decreases

Season: All

This simple recipe can be used year round. Additional spices and vegetables can be added as available and to taste. Salt, pepper and oil (ghee) can be added as well. Use all or some of the spices listed below.

Ingredients:

1 cup white basmati rice

1 cup yellow split mung dal

1 handful copped cilantro leaves

1 teaspoon turmeric

6 cups water

Optional:

1/2 to 2 teaspoons cumin powder

1/2 to 2 teaspoons coriander powder

1/2 to 2 teaspoons fennel powder

2 T chopped fresh parsley

1-2 t dry basil (or more fresh)

1-2 t grated fresh ginger

1-2 cloves garlic

1-2 T vegetable oil or ghee

1 bay leaf

2-3 cups chopped fresh vegetables

2 t mustard seeds

Salt and pepper to taste

Directions:

1. Wash and rinse beans and rice twice.

2. Saute mustards seeds until they pop. Add additional spices.

3. Add grains and water and simmer 25-30 minutes.

2. Add fresh vegetables and cilantro after 15-20 minutes.

4. Cook until tender. Add additional water and salt to create desired consistency and taste.

Serves: 8

Preparation time: 40 minutes

For Individual Doshas:

Vata: Add hing

Pitta: Top with ghee

Kapha: Add cayenne. Option to use brown rice and whole mung beans. Cook 50-60 minutes.