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PITTA PACIFYING DIET

Favor foods and drinks that are cooling. They should taste sweet, bitter and astringent. Include: wheat, oats, barley and white rice. Use milk, butter and ghee. Olive and sunflower oils good for pitta. Eat sweet fruits: grapes, cherries, melons, avocado, coconut and sweet pineapple. Asparagus, cucumber, potato, broccoli, celery, okra and green beans as vegetables. For spices: coriander, cinnamon, cardamom, fennel and black pepper recommended. White eat, egg whites and pheasant are ok for proteins.

Avoid or restrict foods that may cause imbalance. Reduce foods with hot, sour and salty tastes and with warming properties.

CUCUMBER-LIME IN-THE-SUMMERTIME JUICE

Serves one glass

 INGREDIENTS

  • One cucumber
  • ½ lime
  • 2 teaspoons of organic honey
  • Mint
  • Pinch of salt (optional)

DIRECTIONS

  1. Juice cucumber and dilute with equal part water.
  2. Squeeze lime and mix with cucumber juice. Mix in the honey and salt, if desired. Garnish with mint.

*credit/reference: www.mapi.com/recipes

 

LUNCH

SPINACH AND PERSIMMON SALAD

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

DINNER

SALMON AND SWEET POTATO SALAD

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

INGREDIENTS

  • Basmati rice
  • Organic 2% milk or organic full-cream milk
  • Organic evaporated cane sugar
  • Blanched chopped organic almonds
  • Crushed, ground cardamom

DIRECTIONS

  1. The night before, soak the rice in water, after washing it. Rice, like lentils or dahl, should always be washed before using.
  2. Submerge the rice in water and, with your fingers, mix the rice in the water, so that it does not clump.
  3. Drain the water by cupping your hand and letting the water drain through it. Do this at least 3 times.
  4. Then submerge the rice in the water, covering it about 1-2″. You will use about ½ cup of rice per 1 liter of milk.
  5. The next day, blend the rice and water in a blender to a semi-fine consistency. It should not be very fine. Set aside.
  6. Boil the milk in a high-sided, heavy-bottomed saucepan. Once it comes to a boil, reduce heat. Bring to a boil at least 3-4 times, quickly, and reduce heat each time.
  7. Take a little of this milk in a bowl and add the blended rice to it and mix. This is done so that the rice does not form clumps in the milk.
  8. Once mixed, add this mixture to the still-boiling milk on low heat, stirring all the time.
  9. Bring back to medium-high heat. As the rice cooks, the milk will start thickening.
  10. At this point, add sugar and turn off the heat. Usually about 2 tablespoons of sugar per cup of milk is sufficient.
  11. Keep stirring this, even after the heat has been turned off, to avoid clumps.
  12. Stop stirring when this mixture reaches close to room temperature.
  13. Serve in individual bowls, sprinkle ground cardamom on top and the almonds and cool, in the refrigerator.

This is an excellent summer sweet — cool for Pittas, wet for Vatas and usually light enough for Kaphas to digest. When the outside feels like 90 °F, this will comfort you on the inside. Enjoy!

*credit/reference: www.mapi.com/recipes

VATA RECIPES
KAPHA RECIPES