We often think of Ayurvedic foods as healthy and flavorful, but full of hard-to-find ingredients requiring hours of preparation.
Not so with these three recipes—they will not only help balance your dosha, but also dazzle the dining table and go easy on your schedule.
Ingredients:
Place almonds in a food processor, pulse several times, and add the rest of the ingredients. Blend until smooth.
Serving Suggestions:
Ingredients:
Heat the ghee and maple syrup in a sauté pan. Add the walnuts and sauté until well coated. Stir in the coconut flakes and cinnamon. Continue to combine until well coated.
Cut a whole filo pastry sheet into four equal-sized pieces. Very lightly spread the ghee on the sheets with a pastry brush. (You can also use vegetable spray instead of ghee. Lightly spray the sheets with the vegetable oil.) Stack the four pieces on top of each other.
Place some of the chopped walnut mixture into the corner of the filo pastry. Fold into a triangle starting at the corner and keep folding until the triangle is complete.
Place on a sprayed sheet pan, lightly brush some ghee on top, and sprinkle with nutmeg. Bake at 350 degrees (F) for 10 to 15 minutes, or until golden brown.
Ingredients:
Toast quinoa in a dry skillet for about 2 minutes or until golden brown. Stir frequently. Bring 2 cups of the broth to a boil. Add the quinoa and simmer for 15 to 20 minutes or until the liquid is absorbed. Place quinoa into a bowl, fluffing with a fork. Set aside to cool.
In a sauté pan, heat the ghee or oil over medium heat; add the chili flakes, pepper, leeks, cumin, aminos, and garlic. Sauté until the leeks are browned. Add a little more broth if the mixture begins to dry. Add the zucchini and yellow squash and simmer for 3 to 4 minutes. Add the greens and continue to sauté until the greens are just wilted. Remove from the heat, drain any excess liquid, and set aside.
Add the cilantro, oregano, paprika, and tomato to the quinoa. Stir together, then add the vegetable mixture. Toss together until well combined.
Serves 4–6
Not so with these three recipes—they will not only help balance your dosha, but also dazzle the dining table and go easy on your schedule.
Fresh Pesto and Almonds
Almonds are considered one of the most sattvic or pure foods in Ayurveda, enlivening the body's natural energy and health. This unique way to make pesto adds a healthier kick to the traditional Italian recipe.Ingredients:
- 2 cups fresh basil leaves
- 1 leek, white part only
- ½ cup olive oil
- ½ cup almonds
- ½ cup lemon juice
- 1 teaspoon pepper
Place almonds in a food processor, pulse several times, and add the rest of the ingredients. Blend until smooth.
Serving Suggestions:
- Toss with fresh pasta
- Use as a pizza topping
- Serve with plain rice
- Spread on sandwiches in place of mustard or mayonnaise
- Add to Italian soup for extra flavor
Maple Walnut Filo Triangle
This recipe blends sweet flavors, rich coconut, and the heating spices of cinnamon and nutmeg–making it an ideal Vata-balancing dessert, appetizer, or breakfast.Ingredients:
- 1 teaspoon ghee
- 2 tablespoons maple syrup
- 2 cups walnuts, chopped coarsely
- ¼ cup coconut flakes
- 1 teaspoon cinnamon
- 12 sheets whole-wheat pastry filo
- ¼ cup ghee or vegetable spray
- 1 teaspoon nutmeg
Heat the ghee and maple syrup in a sauté pan. Add the walnuts and sauté until well coated. Stir in the coconut flakes and cinnamon. Continue to combine until well coated.
Cut a whole filo pastry sheet into four equal-sized pieces. Very lightly spread the ghee on the sheets with a pastry brush. (You can also use vegetable spray instead of ghee. Lightly spray the sheets with the vegetable oil.) Stack the four pieces on top of each other.
Place some of the chopped walnut mixture into the corner of the filo pastry. Fold into a triangle starting at the corner and keep folding until the triangle is complete.
Place on a sprayed sheet pan, lightly brush some ghee on top, and sprinkle with nutmeg. Bake at 350 degrees (F) for 10 to 15 minutes, or until golden brown.
Green Quinoa Pilaf
This recipe is not only packed with flavor, but full of protein and essential vitamins and minerals. It pairs perfectly as a hot side to any main dinner, or can be served as a flavorful cold salad on a bed of kale, arugula, or spinach.Ingredients:
- 1 cup quinoa, cleaned and rinsed
- 2 cups vegetable broth or water (plus ½ cup broth to add as needed)
- 1 teaspoon ghee or olive oil
- 1 pinch red chili flakes
- ½ teaspoon black pepper
- 1 cup chopped leeks or onions
- 1 teaspoon ground cumin
- 1 tablespoon Bragg Liquid Aminos or tamari sauce
- 2 cloves garlic, minced (optional)
- 2 medium zucchinis, halved lengthwise then sliced
- 1 medium yellow squash, halved lengthwise then sliced
- 2 handfuls mixed cooking greens (Swiss chard, spinach, mustard greens), washed and torn into pieces
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon oregano
- 1 teaspoon chili powder or paprika
- 1 large tomato, diced
Toast quinoa in a dry skillet for about 2 minutes or until golden brown. Stir frequently. Bring 2 cups of the broth to a boil. Add the quinoa and simmer for 15 to 20 minutes or until the liquid is absorbed. Place quinoa into a bowl, fluffing with a fork. Set aside to cool.
In a sauté pan, heat the ghee or oil over medium heat; add the chili flakes, pepper, leeks, cumin, aminos, and garlic. Sauté until the leeks are browned. Add a little more broth if the mixture begins to dry. Add the zucchini and yellow squash and simmer for 3 to 4 minutes. Add the greens and continue to sauté until the greens are just wilted. Remove from the heat, drain any excess liquid, and set aside.
Add the cilantro, oregano, paprika, and tomato to the quinoa. Stir together, then add the vegetable mixture. Toss together until well combined.
Serves 4–6
