Tri-Doshic

Recipes good for all types

Kicharee (also called Khichadi)

This recipe makes 3-4 servings. You can play with the mixture of spices. Many people prefer the spices doubled or even tripled.

Ingredients

7-10 cups of water (more water makes it more soup-like, less makes it the texture of oatmeal)

1 Tablespoon Ghee

1 cup lentils or split yellow mung beans (not WHOLE mung dal beans) 

1⁄2 cup white basmati white rice

1⁄2 teaspoon coriander seed or powder

1⁄2 teaspoon fennel seed or powder

1 teaspoon cumin seed or powder

1 small handful fresh chopped cilantro leaves

Consider adding in fall and winter, unless Pitta dosha is unbalanced:

1 Tablespoon fresh ginger root

1 teaspoon black mustard seeds

1 teaspoon turmeric powder

3 cloves

3 bay leaves

1⁄2 teaspoon sea salt (rock salt is best)

To make a complete meal with all 6 tastes, consider adding these side dishes:

Plain Yogurt

Fermented foods

Sour fruits

 

Instructions

1. Wash lentils or split yellow mung beans (dal) and rice together until water runs clear.

2. Heat a large pot on medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the favor.

3. Add ghee

4. Add dal and rice and stir again.

5. Add water and bay leaves and bring to a boil.

6. Boil for 10 minutes.

7. Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30-40 minutes).

8. Sea salt and the cilantro leaves can be added just before serving.

 

Slow cooker instructions for quickest cooking:

Slow cooker can be used. High setting cooks between 3-4 hours. Cooking is faster if you start with boiling water.  Turn cooker to high.

Add spices.

Add ghee.

Add water, beans and rice.

Let cook 3-4 hours.

Add salt and cilantro leaves to each individual bowl.

If you want to set it up overnight. Just put everything in the pot (except for salt and cilantro leaves) and in the morning set the timer as needed.


VATA

 

WARM GREEN APPLE PIE SMOOTHIE

Ingredients

1 medium sweet apple, quartered, stem and seeds removed

1 small zucchini quartered 

¼ teaspoon cinnamon (or to taste)

1/8 teaspoon nutmeg

3 large handfuls baby spinach

A small handful of cashews, soaked

1/2–1 Tablespoon coconut oil 

 

Instructions

Place apple, zucchini and spices in a pot. Add 3 Tbsp water, cover, and cook until medium soft.

Pour the contents of the glass dish into a Vitamix or blender.

Add spinach, whirl on low for 20 seconds, then high for another 20 seconds or so.


ALMOND ENERGY BALLS

Ingredients

1 teaspoon ginger powder

1 2/3 cups powdered almonds (or almond flour)

1 teaspoon cardamom

1/2 cup coconut sugar

1/2 cup PRASAD ghee

1/4 cup tahini or more as needed to hold

sesame seeds or coconut flakes

 

Instructions

1. Cream together ghee and sugar.

2. Add powdered nuts and spices. Mix together and judge sweet taste.

3. Roll into balls. Add more ghee or tahini if too crumbly.

4. Once the balls are formed, roll in coconut or sesame seeds.

5. May be refrigerated for up to 1 week.


KAPHA

 

SEA BUCKTHORN (TYRNI) SMOOTHIE

Ingredients

1/2 cup of sea buckthorn berries

1/4 cup applesauce

3 teaspoon  of baobab powder

1/2 teaspoon of ginger powder (or grated fresh ginger) 

1/2 teaspoon of turmeric powder (or grated fresh turmeric) 

1/2 cup of water 

 

Instructions

Combine ingredients in a blender.

Blend.


PITTA

 

PITTA MINT CHUTNEY

Ingredients

2 apples or pears

1 cup   fresh mint

1/4 teaspoon salt

2 teaspoon Indian or coconut sugar

Juice of 1-2 limes

 

Instructions

Peel and core apples (or pears).

Put in food processor with fresh mint.

Add lime salt and sugar according to taste.


COCONUT RICE

Ingredients

2 cups organic basmati rice

2 Tablespoons PRASAD ghee

1/4 cup PRASAD ghee

4 cups spring water

2 teaspoon Himalayan salt

1/2 cup coconut flakes, dried or fresh

handful of cilantro and/or mint leaves, fresh

 

Instructions

Rinse and drain the rice.

Heat 2 Tablespoons of the ghee in a saucepan and then add the rice.

Stir until all of the rice is coated with ghee.

Add the water and salt and bring to a full boil, then simmer for around 15 minutes.

Remove the mixture from the heat and leave covered, allowing it to continue to steam.

While rice is sitting covered:

Heat 1/4 cup ghee in a separate saucepan

Add the coconut flakes stirring until lightly browned.

Pour this mixture onto the cooked rice and mix well.

Add the cilantro leaves as garnish.