Suggested meal recipes for individuals who are primarily Kapha

Parathas - Simple lightly fried “roti” bread accompaniment made from whole wheat

Ingredients:
4 cups of whole wheat flour
Water to knead
Oil to shallow fry

Method:
1.Mix flour and water and knead to a pliable dough.
2.Heat a large heavy flat pan, such as a frying pan.
3.Make 3-4 cm. diameter balls.
4.Roll each ball with rolling pin to a thin disc.  Use some dry flour to help to roll.
5.Place the paratha on the pan for 10 seconds, then turn over.
6.Spread a teaspoon of oil on the surface, and turn over.  Spread another teaspoon of oil on the second surface.
7.Cook both sides, turning occasionally.
8.Keep the parathas in a deep cloth lined dish, and serve.

Remarks:
A typical North Indian roti.  Ghee is the traditional method of cooking this paratha.  Consider using it to cook, which will give a unique flavour. 

An offering from the Heart – a Deepak Singh recipe.  www.SpiritualJourneys.net

Fresh Red Onion Coleslaw
preparation time: 15 minutes
Serves 4 - 6

½ small green cabbage, chopped very fine
1/4 small red cabbage, chopped very fine
1 small leek, finely chopped
1 red onion, finely chopped
1 Tbs. apple cider vinegar
1 Tbs. dry dill weed
½ tsp. each:  celtic sea salt & black pepper
1 Tbs. frozen apple juice concentrate
1/4 cup “Egg-Free Mayonnaise”

Wash and finely chop the cabbage and leek.  In a small mixing bowl, make “Egg-Free Mayonnaise” and whip in extra apple cider vinegar, dill weed, celtic sea salt, black pepper and apple juice concentrate.  Pour dressing over chopped fresh vegetables.  This coleslaw is especially delicious when allowed to marinade an hour before serving.
By Talya Lutzker. www.talyaskitchen.com

Egg-Free Mayonnaise
preparation time: 10 minutes
Yields: About 1 Cup

1/4 cup ground almonds
1 tsp. mustard powder
1/8 tsp. each: cayenne pepper, cumin & coriander powder
2 Tbs. lemon juice
2 tsp. apple cider vinegar
2 Tbs. plus 2 tsp. soy or almond milk
1 tsp. celtic sea salt
1 tsp. fresh ground black pepper
½ cup raw olive oil

Place all ingredients, except the oil, in a blender and blend until ingredients are well combined.  Continue blending and add the oil, drop by drop, until half the oil has been used.  Add the remaining oil in a fine stream until a creamy mix is formed.  This will not be quite as thick as mayonnaise made with eggs.
By Talya Lutzker. www.talyaskitchen.com

Roasted Garbanzo Beans
preparation time: 30 minutes (plus overnight soaking time & one hour for cooking your own garbanzo beans)
Yields: About 2 Cups

2 cups cooked garbanzo beans
2 tsp. coriander powder
1 tsp. each: mild curry powder & celtic sea salt
½ tsp. each: cumin seed & turmeric
1 tsp. ghee

Preheat oven to 350 degrees.  Mix all ingredients together and spread onto a lightly greased (with ghee) cookie sheet.  Slow cook them for 30 minutes of until garbanzos are crispy on the outside.
To cook your own garbanzos:  Boil 2 cups dry garbanzo beans in 4 cups water for 2 minutes.  Turn off heat and let soak for 4 to 8 hours in same water.  Drain.  Add 2 ½ cups fresh water.  Bring garbanzos and water to a boil.  Lower heat to medium and cook for 50 minutes or until pierced easily with a fork.
By Talya Lutzker. www.talyaskitchen.com
 
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